What is Balsamic Vinegar?

Balsamic Vinegar, In Italian: Aceto balsamico is a very dark, tangier, intensely and concentrated flavored vinegar originating in Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds, and stems. It’s hard to believe that one condiment can add such depth of flavor to so many things. Balsamic vinegar has been revered as an ingredient and a healing tonic in Italy for more than a century.

What is the difference between vinegar and balsamic vinegar?

There are many differences. Balsamic vinegar has been most aging in the special barrel just like the wine.

If you see a bottle of balsamic vinegar sitting next to white vinegar, you’ll be able to spot the balsamic right away – while white vinegar is usually clear or light in color, balsamic is dark brown.

Selection and Storage

The authentic Aceto Balsamico di Modena region of Italy is strictly regulated. The distinctive flavor results from 12 years of age in different wooden barrels. For obvious reasons this balsamic is quite expensive and costs 100 USD a bottle! But, there are many affordable and delicious alternatives. Some balsamic has sugar or artificial color added to make it look like the real thing. In a cool dark cupboard, dark cupboard, balsamic vinegar should last for about three years.

Recipe Suggestions

Use balsamic vinegar to make an easy vinaigrette that beats any bottled dressing. Combine one part balsamic with two parts extra virgin olive oil in a jar. Add salt, pepper, and Italian seasoning; cover and shake to combine. A drizzle of balsamic brings out the sweetness of garden tomatoes or strawberries. Try a bit over roasted vegetables or on a fruit salad. Balsamic also adds depth and richness to pan sauces or marinades.