Buying balsamic vinegar is very similar to buying wine. The origin, quality of grapes, years of aging and how it was aged are all important factors which will determine the quality of the balsamic vinegar.
True balsamic vinegar Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar) is made by boiling white grapes (typically Trebbiano grapes) until they are reduced by about one third of their original volume. This concentrated grape mix is called grape “must”. This must is then fermented in a series of wood barrels. The concentrated must is then stored in a sequence of progressively smaller barrels made of different woods, which ferments and concentrates the flavors over many years. The must will reduce by approximately 10% each year through evaporation, becoming progressively more concentrated and complex. The dark color comes from the mixture coming into contact with the wood barrels.
Authentic, traditional balsamic vinegar has to be made from grapes that are grown in the Emilian-Romagna and Modena regions of Italy. By Italian law the vinegar must ferment for a minimum of 12 years in order to be allowed to be sold as “Balsamico Tradizionale”. The older (some are aged over 150 years), the better, but also much more expensive.
High-quality balsamic vinegars labelled as Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) or Aceto Balsamico Tradizionale di Reggio Emilia (Traditional Balsamic Vinegar of Emilia) indicates it has been produced using traditional methods, as mentioned above. These traditional vinegars often come in a specially-shaped bottle which usually indicate that is has been extra-aged and is accepted by the Italian consortium — often designated DOC or Denominazione di orgine controllata numbered and sealed with a Seal of Guarantee. However, excellent producers bottle and sell their balsamic without the consortium’s label. The minimum indicator in the ingredients on a quality bottle of balsamic is grape must.
Cheaper, mass-produced ‘balsamic’ vinegar, often labelled as Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is an inexpensive modern imitation of the traditional product. Imitation balsamic is often made with just wine vinegar, as opposed to grape must. There are also many non-traditional balsamic vinegars that are a blend of red wine vinegar and the must from a traditional balsamic vinegar. It may be aged but most times is not. Because these non-traditional vinegars are often stored in stainless-steel vats and there is generally no aging involved, they lack complexity and character. In an attempt to add flavor and complexity, this cheaper vinegar is mixed with additional coloring, caramel and sometimes thickeners like guar gum or cornflour — all in an attempt to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena. These imitation products are often sold at what appears to be bargain prices for balsamic vinegar, but they can also be priced ridiculously for simply sweetened, cheap wine vinegar.
When determining which balsamic vinegar to purchase, look for these indicators in the list of ingredients or on the bottle. These are listed in order of highest-quality/price to lowest.
Grape must, Tradizionale
Age should be minimum 12 years. This vinegar will be thick and have complex and sweet flavors. It is used as a finishing condiment — served with cheese or fruit, in desserts and as a special seasoning for steak and fish.
Grape must, vinegar
Age unknown. This vinegar has complex and medium-sweet flavors. It is used as a finishing condiment.
Grape must, vinegar, caramel
Little or no aging. This vinegar will be thin with a sweet-and-sour flavor. This is an all purpose vinegar.
Vinegar, caramel, artificial flavors
Little or no aging. This vinegar will be sour and thin. It is primarily used for deglazing or reducing down to make a balsamic reduction.
Depending on the brand, there are many variations when it comes to labeling, just keep in mind the order in which the ingredients are listed — if “must” is first, this is a good start.
FAQs
The origin, quality of grapes, years of aging and how it was aged are all important factors which will determine the quality of the balsamic vinegar.
What balsamic vinegar do chefs use? ›
Restaurant chefs use white balsamic vinegar not only for its milder flavor, but also because it won't turn a salad dressing or sauce brown the way the regular stuff will. Use it in any vinaigrette recipe, for dressing roasted vegetables, or for deglazing a pan of crispy chicken thigh bits.
How do I choose balsamic vinegar? ›
Good quality balsamic vinegar will have its ingredients listed as “Grape must, tradizionale'. This means that it has been aged for at least 12 years, and the vinegar will thick and sweet. Cheaper vinegar will be combined with a wine vinegar, caramel, flavourings and other ingredients.
Does balsamic vinegar need kosher certification? ›
One obvious source of alcohol is wine, and if wine is not produced under special care by people who are shomer Shabbos, it will be forbidden as stam yayin. Therefore, wine vinegar (or balsamic vinegar, which is a type of wine vinegar) requires hashgachah to ensure that the wine it was made from was kosher.
What are the three categories of balsamic vinegar? ›
Types of Balsamic Vinegar
Balsamic vinegars can vary widely in taste and consistency but typically fall into one of three categories: traditional balsamic vinegar, balsamic vinegar of Modena IGP, and commercial balsamic vinegar.
What is the difference between balsamic vinegar and balsamic vinegar of Modena? ›
Cheaper, mass-produced 'balsamic' vinegar, often labelled as Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is an inexpensive modern imitation of the traditional product. Imitation balsamic is often made with just wine vinegar, as opposed to grape must.
How can you tell if balsamic vinegar is real? ›
Its really simple. Just look at the list of ingredients on the balsamic bottle label. There should only be one balsamic ingredient - grape must. That's it!
What are the rules for balsamic vinegar? ›
While traditional balsamicos contain nothing but cooked and acetified grape must, Aceto Balsamico di Modena is required to contain at least 10% aged wine vinegar of unspecified origins and may contain up to 2% caramel coloring.
How do you grade balsamic vinegar? ›
Labelling & Grading
Aceto Balsamico Tradizionale di Modena DOP bottles are graded using specific colours to cap the packaged product, with each colour signifying an approximate vintage or age: Red: affinato, 12 years. Gold: extra vecchio, 25 years.
Does balsamic vinegar need to be refrigerated? ›
While refrigeration after opening is required for many pantry staples, it is not necessary for balsamic vinegar. Putting the balsamic vinegar in the fridge can potentially cause condensation to form on the inside of the bottle, diluting the flavor.
In Italian, the equivalent term to PGI for such products is IGP, which stands for “indicazione geografica protetta”. The must used to make Balsamic Vinegar of Modena PGI is typically made from grapes grown in the province of Modena. These grapes are typically of the following wine grape varieties: Trebbiano. Lambrusco.
Why is balsamic vinegar so expensive? ›
It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.
What balsamic vinegar do Italians use? ›
Aceto Balsamico Tradizionale DOP and Aceto Balsamico di Modena IGP are unique Italian excellence in the world - Acetaia Giusti's words. Balsamic vinegar completes the holy trinity of Emilia Romagna's most profound culinary traditions, along with Parmigiano Reggiano and Lambrusco.
What balsamic vinegar does Ina Garten use? ›
Fini Balsamic Vinegar
One of Garten's most popular recipes that feature balsamic vinegar is her Panna Cotta with Balsamic Strawberries. And when it comes time to coat the strawberries with balsamic vinegar, sugar and pepper, be sure to use Garten's favorite Fini Balsamic Vinegar. Photo : Amazon.
What is the best balsamic vinegar from Cook's illustrated? ›
This is from Cook's Illustrated. Their overall opinion: the two regional genuine Italian balsamic vinegars from the provinces of Emilia-Romagna: Modena and Reggio Emilia, are unbeatable, sold in 3-ounce bottles (an inverted tulip shape for Reggio Emilia; a ball with a neck for Modena).
What is the difference between golden balsamic vinegar and regular balsamic vinegar? ›
All the flavor of traditional balsamic without the dark color, perfect for light colored sauces and dressings. It has a delicate balance of smooth, sweet and tangy flavors. Aids in the absorption of calcium from foods other than dairy – especially useful to lactose intolerant individuals.
