Balsamic vinegar is a truly grown-up condiment.
The sweet-sour-tangy condiment is the sort of thing you pick up alongside a bottle of luxury EVOO (aka Extra Virgin Olive Oil), after you’ve enjoyed the duo with some crusty bread in a fancy restaurant.
The two are BFFs when it comes to making salad dressings, but balsamic vinegar can be used in myriad ways, from acting as a BBQ marinade to being drizzled over freshly cut chunks of watermelon and feta. Some even swear by pouring a little over a scoop of ice cream – vanilla is best – or downing a teaspoon as a digestif.
But what do we know about this sauce, which hails from the Mediterranean and is considered black gold thanks to its lengthy ageing process?
How is balsamic vinegar traditionally made?
It all starts with the grape must, which is the crushed fruit in its entirety: skin, seeds, stems and all. Typically, Trebbiano and Lambrusco grapes are used to make balsamic vinegar, and they can be found in the Modena and Reggio Emilia regions of northern Italy.
They’re cooked down to release the fruit’s natural sweetness and left to ferment before they go into wooden barrels. There are three main classifications of balsamic vinegar; to be deemed traditional, it must spend at least 12 years ageing.
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What are the classifications of balsamic vinegar?
Some balsamic vinegars enjoy protected designation of origin status, which means only produce made in the region can be called or categorised under this name.
Traditional balsamic vinegar: The premium, top-shelf stuff, balsamic vinegar from Modena and Reggio Emilia falls under this category. There’s further differentiation here, such as coloured bottle caps that reveal how long they’ve spent ageing. Balsamic vinegar of Modena: Like balsamic vinegars from Reggio Emilia, bottles made in Modena will sport a special label or seal of authenticity on the bottle, meaning it sticks to a strict and distinct production process. Condiment grade balsamic vinegar: Lining supermarket shelves, this condiment can be produced anywhere, not just in Italy. Alongside grape must, things like wine vinegar and flavourings can be included to bring down the price while mimicking the sweetness of the real thing.
Is balsamic vinegar good for a keto diet?
With very low fat and calorie content, a little balsamic vinegar can bring life to those following a keto diet. It’s rich in polyphenols (antioxidants), and many experts say it has the potential to lower cholesterol, help digestion and aid weight management too. The golden rule? Everything in moderation.
Are there vegan balsamic vinegars?
The good news is that balsamic vinegars, made solely from grape must and vinegar, are already vegan-friendly.
If you’re ready to take your salads and condiment cupboard to the next level, we’ve gathered the best premium balsamic vinegar bottles on the market. From options that cost about as much as a decent bottle of wine, to options that will elevate a thrown-together side salad, see our list below.
Dining and Cooking