The older a genuine Balsamic vinegar, the richer it’s various flavours will be, it’s texture more viscous and generally, it will be sweeter in overall taste.

Buying the right grade of the Balsamic vinegar for your needs

If you want to serve deserts, fruit, cheeses drizzled with balsamic vinegar or to sip it for the sheer pleasure. Then the older the balsamic vinegar the better. The complex flavours and aroma of an aged balsamic vinegar will certainly be appreciated.

For vinaigrette’s, salad dressings, marinades or other culinary uses, the younger balsamic vinegars are more than adequate.

Balsamic vinegar can vary from a few dollars to many hundreds of dollars in price. Try to avoid the cheapest balsamic vinegar available in supermarkets if possible.

So what exactly are you paying for when buying a balsamic vinegar.

Traditional balsamic vinegar

The original traditionally made balsamic vinegars originate from Modena (labeled Aceto Balsamico Tradizionale di Modena) and Regio Emilia (branded Aceto Balsamico Tradizionale di Reggio Emilia) in Italy.

Their production is regulated, supervised and the balsamic vinegar is approved by consortia in both locations.

Balsamic vinegar bearing the “Aceto Balsamico Tradizionale di Modena” label will either have a cream coloured bottle cap which means that the vinegar has been aged for a minimum of 12 years or a golden coloured cap designating aging of at least 25 years.

Balsamic vinegars with the Aceto Balsamico Tradizionale di Reggio Emilia Balsamic label use a similar system but with different coloured bottle caps to indicate the vinegar’s minimum ageing.

A red label designates a balsamic vinegar with at least 12 years ageing. A silver cap indicates a minimum of 18 years and balsamic vinegar with a gold cap, a minimum of 25 years.

These are generally the most expensive balsamic vinegars.

Condiment grade balsamic vinegar (Condimento Grade Balsamico)

None of the condiment grade balsamic vinegars are approved by the consortia. This does not mean that a condiment grade balsamic vinegar is second rate or not worth considering!

Many condiment balsamic vinegars are produced using the same traditional methods as those approved by the consortia and in some cases, made by the same producers of the consortia approved balsamic vinegars.

The two principal differences are that they either were not made in the Moderna or Regggio Emilia regions or have not reached the consortia’s requirement of a 12 year minimum ageing period.

Condiment grade balsamic vinegar frequently have the following on their labels: ‘Condimento Balsamico’, ‘Salsa di mosto cotto’ or ‘Salsa Balsamica’.

Commercial grade Balsamic (Often branded ‘Balsamic Vinegar of Modena’)

Try to avoid commercial grade balsamic vinegar because it is not really a balsamic vinegar and you can tell the difference.

Generally they are wine vinegars which have had any or all of the following added to them: colouring, sugar, caramel, cornflower and Gar Gum. They are mass produced and not aged which is one of the marks of true balsamic vinegar.

Where do you go to buy Balsamic vinegar

Good quality younger balsamic vinegar in the Condiment grade can be bought at reasonable prices from many outlets. The ideal would be to have a variety of balsamic vinegars sitting on your shelves for every occasion but that’s not the real world.

There are also many websites where you can buy balsamic vinegar. 

If you’re a fan of Italian food then one website that is a must to take a look at is OliveNation. They stock a good range of balsamic vinegar and a huge range of Italian delicacies. Even if you don’t want to buy anything, their site is simply mouth watering and a great place to get cooking ideas!

A suggestion for buying Balsamic vinegar on a budget

If your like me and your budget does not extend to having a variety of Balsamic vinegars sitting on the shelf which would be the ideal!

You might want to consider what restaurants do when they use the term ‘Balsamic reduction’ in their menus.

They reduce a younger Balsamic which is consequently less expensive by simmering it gently, adding a little brown sugar and stirring regularly.

Generally, a reduction in volume of about a third can be achieved using this method but reduce to your desired consistency, adding sugar to taste. This will give you the thicker consistency and sweeter taste of a more expensive Balsamic vinegar but sadly, not the complex flavours!

If you are going to reduce balsamic vinegar. Two tips!

The first is to make sure you have plenty of ventilation in your kitchen. The reduction process can be a bit smelly!

The second is to use a kitchen implement marked off with the full depth of the balsamic vinegar in the saucepan you using to reduce. Then mark off a third from the top and use it as a dip stick to measure the amount the balsamic vinegar has reduced. Its a good indicator.

Other balsamic vinegar related links on limepickle.com

Balsamic vinegar glaze
How to make a simple basic vinaigrette

Balsamic vinegar always adds to flavour of food!