Balsamic Vinegars have become essential cooking ingredients and condiments in Italy, and have spread to Europe and the Americas. It comes in two very different versions, Aceto Balsamico Tradizionale and Balsamico Industriale. The two versions are used very differently, Industriale as an important ingredient in many recipes, and Tradizionale is used as a prestigious (and very expensive) condiment.
Both are made in the northern Italian region of Emilia-Romagna, with "True" balsamic restricted to the provinces of Modena and Reggio Emilia. Imitations of "Industrial" balsamic may be made in other regions, but the bulk of production is in Emilia-Romagna. Photo by 1hnmr (strange shadowing removed) distributed under license Creative Commons Attribution-ShareAlike v3.0 Unported.
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This Balsamic Vinegar is not used in recipes, except a drop or two as a garnish. It is most used for sipping or as a condiment. It is, by law, made only in the Modena and Reggio provinces of northern Italy. It is made on a relatively small scale by artisan producers, and no producer's product is quite the same as any other. Quality is certified by two consortia, and approved products are packaged by the consortium in the two bottle styles in the photo above. The bottle on the left is for the balsamic of Reggio, and the one on the right is for the balsamic of Modena.
Production is in a series of barrels, three minimum and up to seven, each differing in size. Mature vinegar is tapped from the smallest barrel, which is topped up from the next largest, and on up the line. The largest barrel is topped up with concentrated cooked and naturally fermented grape must. Unlike the other grades, no wine vinegar is included in the process.
This vinegar must be aged for at least 12 years (Vecchio). A 6-tablespoon (100-ml / 3.4 US oz) bottle of Vecchio can be had for less than 2019 US $70, and Extra Vecchio (25-year) can be had for under 2019 US $200, but if you want the 50-year, it's gonna cost ya. It's impossible to accurately judge the age of vinegar from a continuous process like the barrel line, so the age rating is a subjective judgement by the consortium.
Vinegars that don't meet the strict requirements, or are simply made outside the DOP region, are sold in different shape bottles, often labeled Condimento. They may have widely differing amounts of age, and sell at widely variable prices, but good ones are normally around 2019 US $40 for a 500ml bottle and can be a good deal.
This is the Balsamic Vinegar used in recipes and salads. It is probably the product Balsamico Tradizionale evolved from, wine vinegar sweetened with grape must (juice and pulp). Most is made in the Emilia-Romagna region of northern Italy. Ingredients are generally wine vinegar, concentrated grape must, caramel color (E150D) and an antioxidant (like E224). Unsulphured versions (no E224) may be found.
Processes and quality vary widely with manufacturer, as does the ratio of wine vinegar to grape must. There is no way to know the qualities of a product except to buy it and taste it. Even price is not a reliable guide, but look for the letters IGP on the label, along with the round blue and gold seal. This is a certification of origin and adherence to some controls. Fortunately, the price is more reasonable, ranging upward from 2019 US $2.59 for a 500 ml (16.9 US oz) bottle. This product is sold at 6% acidity as required for the IGP seal.
This is an "in-between" product, made from vinegar and grape must like industrial, but aged in wooden barrels to improve its complexity and viscosity. The minimum age required by the IGP is 3 years. Some is aged in a multi-barrel line like the "traditional" balsamic, others in a single barrel, and aging time may vary, from 3 to 18 years. Pricing can be from 2019 US $7.50 for a 500 ml (16.9 US ounces) bottle to $50 for a 250 ml (8.5 US oz) bottle. Aged Balsamic is usually 6% acidity. Some is sold at 4.5% to make it more like the "traditional", but this does not qualify for the 1GP seal which requires 6%.
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