Those who have indulged in good quality balsamic vinegar know there is nothing else like it in this world. Explosively flavorful. Intense. Richly sweet and complexly tart. Velvety, with subtle elements of figs, molasses, prunes, and caramel.
Yeah. All that in one drop of one of the world’s most sought-after elixirs.
Add to that the fact that it’s aged like wine for up to 50 years, and it’s no wonder high-end balsamic vinegar costs and arm and a leg.
If you’re going to spend significant money on balsamic vinegar, then you should definitely know how—and how not—to use it. Are these hard and fast rules? Nope. The only hard and fast rule of food is: if you like it, enjoy it. But there are certainly guidelines set out by the experts that we can all learn from.
Traditional vs. Non-Traditional
First, some basic information. Balsamic vinegar’s flavor, like wine, improves with age until it reaches the minimum age where it can be labeled “traditional”—12 years in the barrel. But…also like wine, there are other balsamic vinegars on the market that are perfectly usable and very tasty, but younger. After all, you may like $90 vintage wine, but there are some really good $12 table wines out there too.
Just to be clear, what we’re talking about in this blog is the traditional stuff that meets the standards of time-tested perfection.
The Don’ts
If balsamic vinegar is so wonderful, why would there be any don’ts? Well, why do some recipes call for baking powder as opposed to baking soda? Why isn’t everything covered with chocolate syrup when chocolate is so good? Because cooking is partially chemistry. Elements of one ingredient or food interact with elements of another ingredient or food and sometimes make combinations that don’t work real well or taste real great. This is the case with balsamic vinegar, even as wonderful as it is.
- Don’t use it as part of a meat marinade. It isn’t particularly flattering to either the taste of the meat or the vinegar.
- Don’t use it when the cooking process will expose the vinegar to excessive heat. The vinegar will break down and lose its glorious flavor. You don’t want that!
- Don’t use it on everything. It is a truly unique taste. Don’t drown everything on your plate in balsamic. Pick a dish.
The Dos
The good news about balsamic vinegar is that it comes with lots of dos!
- Do keep it fresh and simple. Mash an avocado and mix it with some good balsamic and you have a creamy salad dressing to die for.
- Do use it as a finishing flavor. Whether its vegetables or meat, balsamic shines when its flavor hasn’t been overheated. If you want to use it to finish a pork filet or a nice risotto, add it right at the end of the cooking time. Add about a teaspoon per person.
- Do let it shine against sharp cheeses, seasonal fruits and berries, or creamy desserts. Let the beautiful contrasts stand out!
- Do check to see if a company produces both “traditional” and non-traditional balsamic vinegars. If they produce a traditional, then their non-traditionals will be good too—just not aged as long. Take advantage when you find that type of quality in a company and buy there.
Ice cream. Cold beverages. Panna cotta. Summer peaches. Ripe melon. Feta. The list of places to drizzle balsamic vinegar seems never-ending.
Here at Old Town Olive we carry both dark and white balsamic vinegars. Come in and taste them. Ask questions and pick the ones you like best to take home and enjoy.
FAQs
Don't: Heat balsamic excessively. Don't: Drench a dish in balsamic vinegar. A few drops of extra old balsamic on a salad or over risotto adds depth and character to the dish without being too obvious or invasive. Don't: Use it in more than one dish at a meal.
What are the rules for balsamic vinegar? ›
While traditional balsamicos contain nothing but cooked and acetified grape must, Aceto Balsamico di Modena is required to contain at least 10% aged wine vinegar of unspecified origins and may contain up to 2% caramel coloring.
What not to mix with balsamic vinegar? ›
Don't use it as part of a meat marinade. It isn't particularly flattering to either the taste of the meat or the vinegar.
What is balsamic vinegar best used for? ›
Use It To Liven Up Savory Dishes (Or Just Your Palate)
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables.
How does balsamic vinegar affect the body? ›
Improves digestion and gut health
The enzymes in balsamic vinegar help with digestion and absorption of nutrients, making this an excellent addition to any diet plan. Protein – Balsamic vinegar helps with protein digestion by breaking down the amino acids and making them more absorbable by your body.
Should I refrigerate my balsamic vinegar after opening? ›
While refrigeration after opening is required for many pantry staples, it is not necessary for balsamic vinegar. Putting the balsamic vinegar in the fridge can potentially cause condensation to form on the inside of the bottle, diluting the flavor.
What is best to pair with balsamic vinegar? ›
Some of the most classic balsamic vinegar pairings include Parmigiano Reggiano and strawberries… But balsamic vinegar can also surprise when it is used to create unusual and creative pairings, such as with vanilla ice cream or dark chocolate.
Can balsamic vinegar go bad? ›
We can say that aged balsamic vinegar has an indefinite shelf life. However, it would be convenient to use the product once opened, within two to three years, and the one that has yet to be opened, within five years. After that time, its color may change, and the flavor will no longer be as bright and fresh as before.
What do Italians put balsamic vinegar on? ›
One of the favorite and most used condiments in Italy and abroad is Italian balsamic vinegar. It's used to dress salads, as an ingredient in many dishes and to drizzle on top of foods like strawberries and Parmesan cheese.
Is a spoonful of balsamic vinegar good for you? ›
A 2021 study published in Foods suggests that including small amounts of balsamic vinegar in your meals could help boost digestive health by stimulating stomach acid production. This boost may also enhance nutrient absorption and ease digestive discomfort.
Heart health and blood pressure
Balsamic vinegar can reduce the concentration of triglycerides and total cholesterol in the body; these have been linked to heart attacks and stroke. Also, due to its low saturated fat content, balsamic vinegar is believed to enhance heart health and reduce high blood pressure.
Is balsamic vinegar hard on your stomach? ›
There are few risks to using balsamic vinegar, as it is generally safe to consume unless a person has an allergy. Possible risks include: upset stomach from consuming too much. inflammation of the throat.
Does balsamic vinegar ever go bad? ›
We can say that aged balsamic vinegar has an indefinite shelf life. However, it would be convenient to use the product once opened, within two to three years, and the one that has yet to be opened, within five years. After that time, its color may change, and the flavor will no longer be as bright and fresh as before.
Does balsamic vinegar need to be stored in a dark bottle? ›
However, some simple indications should be borne in mind: store balsamic vinegar in a closed container in a cool and dark place, taking particular care never to leave the product in direct sunlight. It is good to keep bottles away from heat sources and to avoid excessive temperature changes.
What makes balsamic vinegar not kosher? ›
One obvious source of alcohol is wine, and if wine is not produced under special care by people who are shomer Shabbos, it will be forbidden as stam yayin. Therefore, wine vinegar (or balsamic vinegar, which is a type of wine vinegar) requires hashgachah to ensure that the wine it was made from was kosher.
How long does true balsamic vinegar have to age? ›
To qualify as tradizionale, balsamic vinegars must be aged for a minimum of 12 years and have no ingredients other than grape must. The color of the label indicates the minimum level of aging: Red means 12 years, silver means 18 years, and gold means 25 years.
