Originally posted March 2, 2021
Reposted January 12, 2022
Why It’s Expensive & Which One to Buy.
If you have an interest in salad dressings, you probably have stood in the grocery aisle staring at the overwhelming selection of balsamic vinegar. Here’s an explanation of what exactly makes it special and how to choose the best bottle for your eating preferences:
What Is Balsamic Vinegar?
Balsamic vinegar is known as a grape must, or a reduction of unfermented grape juice that has been cooked down and then aged.
During the cooking process, sugars are caramelized to darken the color and enrich the flavors. The cooked grape must is then aged in wooden barrels in which with yeast and natural sugars turn the must to acetic acid, or vinegar, or in Italian, aceto.
It is this aging process that brings all the character and complexity of the best balsamic vinegars. It becomes thicker, sweeter, and more aromatic.
On grocery store shelves, the prices of these vinegars have such a wide range. That is because some are real, and some are actually just thinned out imitators.
How to Choose Real Balsamic Vinegar: Certifications & the Label
Once you know about the labeling system for balsamic vinegar, it’s quite easy to spot the differences and choose the right bottle. And that’s all thanks to the European Union’s designation system which is a certification process that upholds the traditions, standards, and quality of products.
DOP
DOP means the designation of origin. This is the labeling of the most premium type of balsamic vinegar or aceto balsamico tradizionale from Modena or Reggio Emilia.
DOP balsamico is made from only Trebbiano or Lambrusco grapes and they have a minimum of 12 years of aging. Unlike other balsamics, DOP is only made with grape must and no other ingredients.
Aside from the letters DOP and the ingredient of only grape must, there’s also a color-coding on the label that indicated the years of aging. For instance, red means 12 years, silver is 18 years, and gold as long as 25 years. For these bottles, expect to pay at least $100 for 3 ounces.
The aging process produces a thick, syrupy texture that has such rich sweetness and a smooth finish as well as hints of the wood of the barrels, such as oak.
DOP balsamico is best for a light drizzle after cooking or over panna cotta or ice cream to let it shine as the star of the dish
IGP
IGP means protected geographical indication referring to the production and bottling in Modena, Italy. This is the most common type of balsamic vinegar or aceto balsamico di Modena.
IGP balsamic is made from a combination of grape must and wine vinegar. The grapes can come from anywhere in the world, but the vinegar must only be produced and bottled in Modena.
When choosing this type of balsamico, look for the color and the price. Darker vinegars indicate a thicker consistency and sweeter taste. More expensive prices mean more complex flavors like sour with a touch of sweetness. IGP balsamic can be used for cooking but also as a finishing vinegar.
Condimento Grade
Balsamic vinegars which are the least controlled and do not meet the IGP or DOP standards are classified as Condimento Grade.
With these vinegars, the grapes, origin, production, and bottle can happen from anywhere in the world. Some can be made using grape must, while others can simply use wine vinegar that’s colored.
In the case of Condimento balsamic, look for the the ingredients as cheaper balsamic has added sugar to mimic the sweetness of aged balsamico. At the very least, make sure you see grapes or grape must on the label. This kind of balsamic can be used for salad dressing or marinades.
Try These Recommended Balsamic Vinegars:
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