The Best Balsamic Vinegar of 2023 | kitchen reviews (2023)

FAQs

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.

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.

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.

Aceto balsamico di Modena IGP is the most common type of balsamic vinegar you'll find in most Italian grocery stores. Look for the letters IGP on the label, which stands for “protected geographical indication,” and means that the vinegar was produced and bottled in Modena, Italy.

One of the agri-food products that you'll find on every single Italian dinner table is Balsamic Vinegar of Modena. It's a condiment that ranks as one of the pinnacles of Italian food and wine culture and it stands out for its typical intense brown color and characteristic sweet and sour flavor.

O Olive Oil White Balsamic Vinegar

For a milder vinegar flavor for salads, fruit, desserts, and more, this white balsamic vinegar option is one we recommend.

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

The highest quality balsamic vinegars hail from Modena and Reggio Emilia, which lie just west of Bologna in the Emilia-Romagna region in Northern Italy. The term “balsamic” comes from the Latin word balsamum, which refers to an aromatic resin.

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.

Acetum balsamic vinegar

Kirkland Signature Aged Balsamic Vinegar of Modena boasts of its 100-year-old manufacturer on the bottle. Costco partnered with Modena-based company Acetum all the way back in 1999 to produce its balsamic vinegar, according to The Costco Connection.

What Italian town makes the best balsamic vinegar? ›

Modena and Reggio Emilia, Italy are the only two cities in the world that make a special kind of balsamic vinegar known as “tradizionale,” which dates back to the 11th century.

Acetaia Giusti: Balsamic Vinegar of Modena since 1605.

Common to all the different types, the gelatinous mass that is called the MOTHER of the vinegar: it is nothing but cellulose that can be found inside the bottles and it is produced as a “processing waste” of the active bacteria of acetic acid.

True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes.

Authentic balsamic vinegar, or “Aceto Balsamico Tradizionale”, can only be named as such if it has been certificated by either the Consorzio Tutela Aceto Balsamico di Modena or the Consorzio Tutela Aceto Balsamico di Reggio Emilia.

Traditional balsamic vinegar should be used as a condiment and enjoyed drop by drop on foods like fruit, Parmesan cheese, or tagliata. Lightly drizzle on salad with a good quality extra virgin oil, or try it on Parmesan cheese, strawberries, frittate, roast pork, in risotto, on vanilla gelato, or pears and cheese.

And as for the balsamic vinegar, well, Italians don't put balsamic on bread. It's also expensive, and Italians don't feel it should be wasted on bread—rather, they use it (in combination with olive oil) for salads.

It's best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously. This will create a thick smooth mixture with the flavors wonderfully blended.

Aged balsamic vinegar di Modena is among the most expensive vinegars in the world (via TrvlMike). For example, a 100 ml bottle (a mere 3.4 ounces) is available online from Enoteca Properzio for more than $300. Selecting a balsamic vinegar di Modena is similar to finding the right wine.

Generally speaking, a high-quality balsamic vinegar that's been properly stored in a cool, dark place should last for several years or even decades. However, the flavor and quality of the vinegar may start to degrade over time.

Should balsamic vinegar be thick or thin? ›

True balsamic vinegar will have a thick pouring consistency.

When you find a bit of stringy sediment, large or small, in a bottle of vinegar don't fret. In fact — congratulations — you have a mother. A mother of vinegar, that is. Yes, it looks rather grungy and scary, floating on the top of the vinegar like that, but this spongy mass of bacteria is completely harmless.

Assuming you use and cap your bottle regularly, one can expect the Balsamic Vinegar to last for 12-18 months after opening. Towards the tail end of that range, you may begin to notice the flavor is more subtle.

Sniff the contents – If you open a bottle of balsamic vinegar and it smells rancid, throw it out. Taste it before using – the flavor should be a little acidic with a hint of sweetness. Any harsh taste may indicate it's spoiled and will no longer be suitable for use in your cooking.

White vinegar is the most common type of vinegar, and there's a good chance it's sitting in your kitchen right now. It offers a sharp taste and potent smell, making it one of the most distinct vinegar types on this list. That's because white vinegar is distilled from grain, which results in a crisp and clear product.

The grape "must" must also come from grapes grown in the Emilio Romana Region in Italy, and the vinegar must be produced and bottled by qualified producers in the Modena region.

FAKE, FAUX OR “SUPERMARKET” BALSAMIC VINEGAR

It may or may not be aged for a short amount of time in large oak barrels or stainless steel barrels. It may be made in a factory in Modena, but at $3.99 a bottle, it's not authentic balsamic vinegar. (There are “factory balsamics” made in Modena.

Wine vinegar: or red vinegar; it is the most classic form of vinegar. Use it with delicate salads (lettuce). As its flavor is strong, you can mix it with other ingredients like honey, orange juice or soy sauce before emulsify with oil.

Distilled White Vinegar

This sharp, strong vinegar is made by fermenting distilled alcohol. It's very inexpensive to make, which makes it popular for use in commercial production of salad dressings and condiments.

Try putting a few drops on fresh berries, Parmesan or creamy desserts like panna cotta, zabaglione, or vanilla ice cream. It's also excellent drizzled over traditional veal scaloppine, a rich risotto or the Italian meat stew bollito misto.

What is the difference between balsamic vinegar and dark balsamic vinegar? ›

Dark balsamic is aged for a minimum of 12 years, in a series of seven barrels of successively smaller sizes. It is said that some dark balsamic vinegar has been aged for over 100 years, whereas white balsamic is typically aged 1-12 years.

Sweet and smoky, this dark elixir can be used in salad dressings, sauces, and marinades, and even drizzled over steaks or fresh fruit.

Balsamic vinegar is a rich and flavoursome dressing that is made with grape must. This dark, concentrated vinegar originated in Italy, but it is now enjoyed on salads, pasta and meat dishes all over the world.

Balsamic Vinegar pairs well with hard aged cheeses such as Parmigiano Reggiano, Pecorino Romano or aged Goudas. Drizzle Balsamic Vinegar over cheese or dip a piece of cheese in a small bowl of Balsamic Vinegar for the best balance of flavors.

A person should limit their intake to about 2 tablespoons or less, as drinking too much can cause an upset stomach and other issues. People should pay careful attention to the label of the balsamic vinegar they buy. Genuine balsamic may be expensive but does not contain added sugars.

Balsamic provides 18mg of potassium per tablespoon, while apple cider only has 11mg. Balsamic's antioxidants also help lower LDL cholesterol, while apple cider works similarly to lower lower blood lipid levels. Both vinegars have studies that show their acidity is a benefit to weight loss and blood sugar control.

There are three main grades of balsamic vinegar: traditional balsamic vinegar, commercial grade balsamic vinegar, and condiment grade balsamic vinegar.

A regular 8-ounce bottle of balsamic can go from $5 to $30 at the grocery store. The most expensive balsamic is Oracolo Gold Cap. A 100-ml bottle goes for €350 ($412).

Generally speaking, a high-quality balsamic vinegar that's been properly stored in a cool, dark place should last for several years or even decades. However, the flavor and quality of the vinegar may start to degrade over time.

PDO Balsamic vinegar of Modena

Traditional balsamic vinegar is a very refined product, an excellent world-renowned Italian specialty. It only has one ingredient: acetified cooked grape must.