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.
Balsamic vinegar is made by first boiling down the juice of white Trebbiano grapes to a concentrated grape must. Authentic, traditional balsamic vinegar must be made from grapes that are grown in the Emilian-Romagna and Modena regions of Italy.
The 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 older (some are aged over 150 years), the better, but also much more expensive.
Cheaper, mass-produced ‘balsamic’ vinegar is made in stainless-steel vats. Imitation balsamic is made solely with wine vinegar, as opposed to grape must. It is mixed with caramel flavors to produce the sweetness of balsamic, although none of its complex aged-in-wood-and-fermented character exists. These products are sold at what appears to be bargain prices for balsamic vinegar, but can also be priced ridiculously for simply sweetened, cheap wine vinegar.
High-quality balsamic vinegars come in a specially-shaped bottle which usually indicate that is has been extra-aged and is accepted by the Italian consortium. Labelled as Tradizionale, this also indicates it has been produced using traditional methods. 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.
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.
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.