What is it?

True balsamic vinegarbegins with the juice of Trebbiano grapes, must be aged for a minimum of twelve years in wooden casks, and must be approved by a consortium of master tasters. It’s a dark, shiny liquid that’s as thick as molasses. Small bottles of this tradizionale balsamic vinegar start at about $75 and go upwards of $400. Tradizionale balsamic is best used sparingly: Drizzle a bit over risotto, sprinkle a few drops on ripe fruit, or sip a thimbleful after dinner. This is not the balsamic called for in most recipes.

Condimento-grade balsamic, also called salsa balsamica, salsa di mosto cotto, is made in the traditional way but doesn’t bear the stamp of consortium approval. These vinegars may be released prior to twelve years and so do not qualify. Prices for these vinegars range from $18 to $40, and are the best value for the savvy consumer.

Mostsupermarket-shelf balsamicsare simply red-wine vinegar, sweetened and darkened with cooked grape juice or caramel coloring and flavoring (or both). Despite not being the real thing, some taste good and are fine for marinades and vinaigrettes.

How to choose:

True balsamic bears the name Aceto Balsamico Tradizionale di Modena or di Reggio Emilia on the label. “Tradizionale” is the key word here. In the supermarket, look for balsamics made without added sugar or caramel color. Taste a few brands to determine which you like best.

Not all vinegars include their age on the label. If that’s the case, tilt the bottle; if the liquid is viscous, it’s a good bet it’s aged and a bit mellower than a younger balsamic.

How to store:

Keep balsamic vinegar capped or corked and away from light and heat.

Cross Reference

vinegar

Click here to purchase

Recipes

• 
  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

• 
  Recipe

  Antipasto Salad

• 
  Recipe

  Caprese Salad 2.0

  This riff on the classic tomato-mozzarella-basil combo swaps in luscious burrata for the cheese, to outstanding effect.

• 
  Recipe

  Mango, Tomato, and Burrata Salad

  This salad is bursting with flavor contrasts, from the sweet tomato and mango to the peppery, bitter arugula to the creamy burrata.

• 
  Recipe

  Spring Salad with Strawberries

  The season’s best produce is highlighted in this zesty, healthful starter.

• 
  Recipe

  Pancetta and Parmesan Tartlets with Basil and Cherry Tomatoes

  Crossing Mediterranean borders, this dish merges Greek phyllo with Italian influences in delicate and crisp tartlets. If you want a smoky flavor, substitute American bacon for the pancetta. Serve with…

• 
  Recipe

  Ricotta and Goat Cheese Tart with Fresh Figs

  The flavors of this tart are second only to its beautiful presentation. You can substitute sunflower seeds for the pumpkin seeds, if you like.

• 
  Recipe

  Parchment-Wrapped Beef Tenderloin with Leek, Bacon, and Parmesan Stuffing

  Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp…

• 
  Recipe

  Slow-Cooker Lamb Shawarma

  虽然是用真正的沙瓦玛剃肉的厨师ed slowly on a spit, meat cooked in a slow cooker produces a similarly tender texture, and its full, fragrant flavor will…