🥃 Balsamic vinegar

Balsamic vinegar is a dark, slightly sweet vinegar made from boiled-down grape must. It comes from Modena and neighbouring Reggio Emilia in northern Italy. It is not wine but a product made from grapes.

The must is cooked until it thickens. Then it is aged for years in wooden barrels of different woods: oak, chestnut, cherry, ash and juniper. The vinegar is moved from barrel to smaller barrel. It slowly evaporates, thickens and gains aroma. The result is a dark, thick liquid with notes of dried fruit, wood and honey.

True traditional balsamic is aged at least 12 years, and the best 25 years or longer. It is expensive and used by the drop. There is also a simpler balsamic vinegar with wine vinegar added. It is cheaper and suits salads.

Balsamic vinegar is close to wine vinegar and to sapa, a thick syrup from must. It is one of the Italian products made from grapes. It is served with cheese, fruit and meat.