Balsamic vinegar is a surprisingly versatile vinegar made from a cooked grape juice reduction. It originated in Italy, and has been used there for almost a thousand years, as a way to do everything from flavoring pasta to curing a cough. The vinegar is still made in Italy, but excellent varieties are made today all around the world. A good bottle of balsamic will run you anywhere from $50 to $500, but there are a few commercial-grade options that will be easier on your pocketbook and nearly as tasty on your plate.
History
Balsamic vinegar has been a staple in Italy since the Middle Ages. However, it was not always used simply for cooking. The vinegar was mostly used as a disinfectant, but people tended to think that it would be a cure for whatever ailed you---pregnancy troubles, a headache or a bad cough. Balsamic vinegar was often used as a royal gift, and records of it being presented to kings and queens date back to the year 1046.
Process
Balsamic vinegar is prepared by harvesting the juice of Trebbiano grapes. Other grapes can be used, but the Trebbiano grape is traditional. The juice is then fermented for decades, and it achieves its rich brown color due to the years it spends in a wooden cask. The minimum amount of time that a balsamic vinegar can sit in its cask is 12 years. To be a true balsamic vinegar in Italy, it must be certified by either Modena consortium or the Reggio Emilla consortium. The difference between the two is in their distinct bottling. There are different labeling systems in place to designate how long the vinegar has been aged.
Commercial Grade
Commercial-grade balsamic vinegar is what is most often found in grocery stores and supermarkets around the world. It tends to be a normal vinegar, thickened and colored with various sauces and additives. However, this does not stop many manufacturers for charging a premium for their condiment. There is no official grading system for these commercially available products, and as such it is difficult to know whether you are getting something comparable in quality to a good Italian balsamic, or simply colored, plain vinegar.
Function in Cooking
Balsamic vinegar is most often seen in salad dressings and dips. This is where commercial-grade balsamic ends up used quite often---even a cheap bottle from your local grocery store can be mixed with an olive oil and drizzled on top of some greens and tomatoes. However, true balsamic vinegar can be added sparingly to meats, pastas and even on desserts such as strawberries and gelato.
Storage Warnings
If balsamic vinegar is kept away from light and heat, you can keep bottle fresh for years. The higher grade of vinegar, the longer it will remain good. If you aren't sure whether or not your bottle is still good, try a little taste to see if it's gotten sour or bitter. Vinegar does not need to be refrigerated. The color may change slightly, but if it still tastes good, then enjoy.
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