Balsamic Vinegar Buyers Guide-An Informed Consumer

Just like the world of extra-virgin olive oil, the world of balsamic vinegar is equally as complicated and corrupt.  The purpose of this section is to help you become an informed consumer when it comes to purchasing authentic balsamic vinegar.

ABRIDGED VERSION: Fancy bottles, high prices, marketing terms such as “barrel aged in Modena, Italy”, 25 Stars, 4 Leafs, PGI/IGP, mean absolutely nothing! True barrel aged Italian balsamic vinegars must be barrel aged for at least 12 years according to Italian standard and must NOT contain additives such as corn syrup, guar gum, cornflour, molasses, or sodium.

Shop with confidence at EVOO Marketplace-our barrel aged Italian balsamic vinegars are ALL aged to the Italian standard of at least 12 years or longer. Our barrel aged Italian balsamic vinegars do NOT contain additives such as corn syrup, molasses, gum guar, cornflour or added sodium! The sweetness and thickness come from the traditional barrel aging process of at least 12 years. ALL flavor infused barrel aged Italian balsamic vinegars are infused with organic all-natural flavors.

Authentic barrel aged Italian balsamic vinegars must be aged to the minimum of 12 years in wood casks (barrels). If the “balsamic” is aged under 12 years then according to Italian standards it can NOT be labeled or sold as balsamic vinegar in Italy. Italy produces the World’s supply of “balsamic vinegar” but it is estimated that as high as 90% can not be sold as “balsamic vinegar” in Italy because of the lack of aging. If the bottle label does not contain the age of the balsamic vinegar then in most cases it’s just red wine vinegar with some additive to make it sweet and thick. Italians are very proud of their balsamic vinegar productions so rest assured if it is aged properly that information will be provided on the bottle.

The age of a balsamic vinegar is exactly that; how long the cooked grape Must has been aged in wood casks. Please do not confuse this with the sleight-of-hand marketing terms referring to the age of the wood barrels. Yes the label may say “Barrel Aged” but the real question is how long? We have recently seen product descriptions stating the “balsamic vinegar” was aged in 25, 50, 100 year-old wood barrels. This does NOT mean the balsamic is 25, 50, 100 years of age. The age of the wood barrel is meaningless. All true barrel aged Italian balsamic vinegars are aged in a battery of conditioned wood casks. Viscosity of 12 year-aged balsamic should be very similar to water. Viscosity of 18 year-aged balsamic should be similar to olive oil (lightly coat the sides of a cup), but not thick like Hershey’s chocolate syrup. Take home message: One can age grape Must in 1000 year-old wood barrels for 2 days but the end result is still a 2 day-old grape Must and NOT a 1000 year-old balsamic vinegar.

Be aware, be very aware that many exported Italian balsamic vinegars typically have a higher sugar content (see example section at bottom of page). The reason for this is that they are typically spiked with corn syrup, molasses, guar gum, caramel color or cornflour. These additives are a quick bypass to the aging process and give these young vinegars sweetness, color, and thickness. Barrel aged Italian balsamic vinegars should be tart/sweet and semi thick through the aging process and not through the addition of additives. Aging over 12+ years allows the natural sugars from the grapes to condense and the balsamic to thicken through evaporation. Many of these so-called “balsamic vinegars” also contain added sodium and sulfites. Authentic barrel aged Italian balsamic vinegars should NOT contain sodium or added sulfites above and beyond the naturally occurring sulfites found in grapes.

Authentic barrel aged Italian balsamic vinegars are acidic by nature. During the aging process the grape Must is introduced to the Mother (acetobacter culture) which sends the cooked grape Must down the acetic acid fermentation route rather than the alcoholic fermentation route (wine). 12 year-aged balsamic vinegar should inherently have an acidity of ~6.0%, while the acidity of an 18 year-aged balsamic should be ~4.0%. Please keep in mind that impostor products may mimic these acidity levels by adjusting a young vinegar with additives.

We have seen a few stores using this nomenclature which was created by Colavita a few years back to describe the different ages of their “balsamic vinegars”. The most important bit of information to know when reading this section is that true barrel aged Italian balsamic vinegars must be aged to the Italian standard of at least 12 years before they can legitimately be referred to as a balsamic vinegar. Colavita Star Rating: There are three “Star” levels, 4, 6, and 25. Each Star level must contain a percentage of 10 year-old vinegar with 4 Stars containing the least amount of 10 year-old vinegar and 25 Stars containing the highest percentage of 10 year-old vinegar. The problem here is that, as mentioned above, authentic barrel aged Italian balsamic vinegar must be aged at least 12 years so even at 25 Stars it still could not be labeled or sold as balsamic vinegar in Italy. Many believe the Balsamic Star System is nothing more than a marketing tool used to confuse the customer into thinking they just purchased a 4, 6, or 25 year-old bottle of balsamic vinegar.

Another smoke and mirrors balsamic rating system created in 2001, the Grape Leaf Rating has nothing to do with the age of the balsamic vinegar but rather describes the recommended use for each balsamic (salads, meats, fish….).

Another system used to refer to the age of the “balsamic vinegar”. “Red” tag implies the “balsamic” was aged up to 3 years and “White” tag aged over 3 years. Bottom line neither have been aged to the Italian standard of at least 12 years.

Protected Geographical Indicator (PGI) refers to two regions in Italy, Modena and Reggio Emilia. EVOO Marketplace’s barrel aged Italian balsamic vinegars are produced in Modena, Italy.

The creme of the crop but these gems come at a high cost ($150-$275/100ml). Produced in the traditional Italian process by aging cooked grape Must in wood casks for at least 12 years. After 12 years of barrel aging these balsamic vinegars are then presented to an Italian consortium to be certified. Certification is not easy to obtain! Labeling system: Red label (not the red label as referred to above) = 12 years, Silver label = 18 years, Gold label (Extra Vecchio) = 25 years+. EVOO Marketplace’s barrel aged Italian balsamic vinegar condimentos follow the same path but are not presented to the Italian Consortium and are therefore an affordable alternative. Certified commissioned bottles can be special ordered at any of our metro-area stores.

The vast majority of “balsamic glazes” are nothing more than red wine vinegar and corn syrup, gum guar, molasses, or cornflour. True balsamic glazes are created by reducing barrel aged Italian balsamic vinegars over heat or through evaporation. This is the ONLY way to maintain the flavor profile of an authentic aged Italian balsamic vinegar. A properly reduced balsamic vinegar can be used as a “glaze”.

EVOO MARKETPLACE: Aged Italian Balsamic Vinegars are barrel aged to the Italian standard of at least 12 years and some up to 18 years. Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 0g, Sugars = 3g, Protein = 0g. Acidity 4.0-6.0% (depending on age). Weight Watchers Points = 0 for the 1st tablespoon. Ingredients: cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes. Cost $18.95-21.95 (depending on age) for 12.7oz.

EVOO MARKETPLACE-Raspberry Balsamic Vinegar: Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g. Acidity 4.0%. Ingredients: 18 year barrel aged Italian balsamic vinegar, all-natural raspberry. Cost $18.95 for 12.7oz.

EVOO MARKETPLACE-Dark Chocolate Balsamic Vinegar: Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g. Acidity 4.0%. Ingredients: 18 year barrel aged Italian balsamic vinegar, all-natural dark chocolate. Cost $18.95 for 12.7oz.

EXAMPLE #1: Traditional Balsamic Vinegar (GB): Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 8g, Protein = 0g. Acidity 4.5%. Ingredients: Balsamic Vinegar. Age: N/A. Cost $18 for 6.0oz.

EXAMPLE #2: Raspberry Balsamic (GB): Serving size 1Tbs, Calories per serving = 49, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 14g, Sugars = 9g, Protein = 0g. Acidity 4.5%. Ingredients: Raspberry juice concentrate, organic crystallized cane sugar. Age: N/A. Cost $18 for 6.0oz.

EXAMPLE #3: Traditional Barrel Aged Balsamic Vinegar (PM): Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 8g, Protein = 0g. Acidity 5.0%. Ingredients: Barrel Aged Balsamic Vinegar from Modena, Italy (5% acidity). Age: N/A. Cost $12 for 6.0oz.

EXAMPLE #4: Dark Chocolate Balsamic Vinegar (PM): Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 8g, Protein = 0g. Acidity 5.0%. Ingredients: Barrel Aged Balsamic Vinegar from Modena, Italy (5% acidity), Natural Chocolate Flavor. Age: N/A. Cost $12 for 6.0oz.

EXAMPLE #5: 25 Star Dark Balsamic Vinegar (OG): See definition of Balsamic Star system above. Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 11g, Protein = 0g. Acidity: N/A. Ingredients: N/A. Age: N/A. Cost $22.50 for 12.7oz.