Balsamic vinegar

Balsamic vinegar is a specialty vinegar from Modena, Italy made from Trebbiano and Lambusco grapes.  There are strict guidelines for production of this vinegar but due to the immense popularity you may find low-cost, low-quality products on the market.  The longer the vinegar is aged, the more expensive it will be. Vinegars aged 25 years to 100 years vary in price from from over $100 to over $200.00 for a 3-4 ounce bottle.

The vinegar is thicker than other vinegars, dark, almost black in color and it has a sweet, full-bodied flavor.  In its finest aged form it can be consumed like an aperitif but it is most commonly used as a base for salad dressings and sauces, and reductions.  You the read more about the production and aging of Balsamic vinegar.

There is also a white balsamic vinegar which works well for dressings you don't want colored by the dark balsamic. It does lack the depth and flavor of aged balsamic.

If you need an alternative to Balsamic vinegar you can use, per tablespoon needed:

• Use 1 tablespoon cider vinegar plus 1/2 teaspoon sugar
• OR Use 1 tablespoon red wine vinegar + 1/2 teaspoon sugar
• OR Use 1 tablespoon Sherry vinegar (has a nutty flavor)