Balsamic vinegar is wine vinegar made by boiling the juice of white Trebbiano grapes in copper pots until it caramelizes. True balsamic, the Italian Aceto Balsamico Tradizionale from the Italian provinces of Modena and Reggio Emilia, is then aged for several to up to 100 years in barrels made from various woods (oak, chestnut, mulberry, and juniper), each adding a hint of its woody flavor and color. The result is a vinegar with a heavy, mellow, almost-sweet flavor, and a dark color. Less expensive balsamics are those labeled aceto balsamico or condimentoi balsamico. Even less expensive are varieties made from red wine vinegar that has been fortified with concentrated grape juice and caramelized sugar. Although these can be used in recipes, they lack the distinctive flavor complexity of the true vinegar and may be unpleasantly sharp or overly sweet.

Like other vinegars, store balsamic vinegar in a cool, dark place for up to 6 months after opening.

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