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
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.
What are the rules for balsamic vinegar? ›
☝Balsamic vinegar regulations state that PGI balsamic vinegar must contain at least 10 percent wine vinegar. The must used for Modena balsamic vinegar PGI must have a minimum acidity of 8 g per kg. In addition, natural caramel may be added to the must.
Is it okay to eat balsamic vinegar every day? ›
Over-consuming may damage tooth enamel over time, so it's best enjoyed as a flavorful addition rather than a mainstay. Balsamic vinegar contains compounds called polyphenols that have antioxidant properties. Polyphenols help reduce oxidative stress and inflammation, two factors linked to heart disease.
Can too much balsamic vinegar be bad for you? ›
A person should limit their intake to about 2 tablespoons or less, as drinking too much can cause an upset stomach and other issues. People should pay careful attention to the label of the balsamic vinegar they buy. Genuine balsamic may be expensive but does not contain added sugars.
Is balsamic vinegar an inflammatory food? ›
Research has also shown that consuming balsamic vinegar may help reduce inflammation in the body. In a study published in the Journal of Nutrition, participants who consumed balsamic vinegar daily for 12 weeks experienced a reduction in markers of inflammation, including C-reactive protein and interleukin-6.
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.
How do Italians use balsamic vinegar? ›
Balsamic vinegar belongs to the local culinary tradition. Families from Modena use the less aged one daily on meat or vegetables, in salads, or on ice cream, for example. The most classic and successful coupling is with Parmigiano Reggiano, Claudio Giusti confirms.
Does balsamic vinegar spike blood sugar? ›
Balsamic vinegar contains six percent acetic acid, which is slightly higher than the acetic acid rate in distilled and apple cider vinegar. Balsamic is one of several types of vinegar thought to limit spikes in blood glucose levels.
Is balsamic vinegar good for blood pressure? ›
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.
Why is there a lead warning on balsamic vinegar? ›
Balsamic vinegar, red wine vinegar, indeed grapes, and other agricultural products can often contain minute amounts of lead, a naturally occurring element found in small amounts in the earth's crust and sometimes in soil near roadways exposed to leaded fuel from the 20th century.
Both apple cider vinegar and balsamic vinegar have potential health benefits, but apple cider vinegar may be considered slightly healthier due to its lower calorie content and potential for aiding in weight management and digestion.
What is the healthiest vinegar for salads? ›
The best way to dress your salad is with a little olive oil (healthy fat!) and lemon juice, or olive oil and balsamic vinegar. Balsamic vinegar contains beneficial antioxidants, no fat, and very few calories.
Is it okay to mix olive oil and balsamic vinegar? ›
Make a Vinaigrette
It's best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously. This will create a thick smooth mixture with the flavors wonderfully blended.
What does traditional balsamic vinegar pair with? ›
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.
Does heat ruin balsamic vinegar? ›
Exposure to air, light, and heat can also cause the vinegar to deteriorate more quickly. To help extend the shelf life of balsamic vinegar, it's best to store it in a cool, dark place, such as a pantry or cupboard, away from heat sources and direct sunlight.
