The primo balsamico vinegars have no other ingredients added to them - only the trebbiano grapes. Lesser ones will add brown sugar or caramel to imitate the sweetness of the true balsamico. If a company makes a "traditional" balsamic vinegar, they will also produce a less expensive, but quality vinegar as well.

View our free Balsamic Recipes.
Oil and vinegar Balsamic Dressings.

Balsamic vinegar is Created by concentrated white grapes (typically, trebbiano grapes) that has been boiled down to about 50% ("must") and fermenting that into alcohol. It is then once again fermented to balsamico vinegar, with a slow aging procedure done in wood barrels that concentrates the flavours. The flavour is magnified over decades, with the balsamic vinegar being kept in fine oak barrels, becoming sweet, viscous and very concentrated in flavor. Some aged balsamic vinegar is added to the "must" to make a more complex and intricate taste, and to add acidity.

The thick syrup is transferred to oak casks to ferment in the open air and then begins the long dehydration and aging process that makes aged balsamic vinegar striking and unique. Balsamic vinegar does not degenerate after opening as oxygen is part of the aging process, you can treasure your best bottle and use it on special occasions. Do not heat or cook balsamic vinegar as it will destroy the flavour.

As a key component in vinaigrette dressings, balsamic blends very well with olive oil. Olive oil-balsamic vinaigrette is great with lobster, spinach and asparagus. A balsamic salad dressing does well with winter vegetables such as carrots, turnips, squash and sweet potatoes, as well as spring mixed greens or baby spinach.

The Mediterranean diet, characterized by cuisine such as Italian food, has been gaining popularity in North America, where the consumption of traditional Mediterranean foods, such as cold pressed olive oil and balsamic vinegar, has been increasing. Many people are finding this diet as a healthy alternative to fatty foods and deep fried food preparation.

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