Balsamic vinegar is a type of vinegar of Italian origin that was first manufactured in the town of Modena more than 900 years ago. Yet it was made 900 years ago it did not take popularity outside the area of Modena since the past twenty years. Balsamic vinegar is made from white grape juice, which is focused by boiling until it becomes brown, it is then left to evaporate where it will lose about a third of its volume through evaporation and then left to age in wooden barrels for a period not less than 12 years and up to 100 years in some cases, with the increase in duration comes the increase in price. Balsamic vinegar is not considered wine, although the price is more expensive than the normal price of vinegar, the amount needed to be used in dishes is much less than normal vinegar. It has a distinctive taste and is used in cold sauces, and can be mixed with a little olive oil to be a substitute for butter, and served with fresh bread before a meal. Balsamic vinegar is also used as an ingredient for warm sauces with meat and poultry helping the marinade sink into the meat more quickly, it is also used to decorate dishes and add unique and distinctive flavors.
Balsamic vinegar was originally available to the nobles of society for over 600 years, but with the passing of time it has become available in your local supermarket. Balsamic vinegar is now aged in several different types of wood with each type leaving a mild difference. Next time when selecting your balsamic vinegar you can perhaps check out the label and see how it was aged and for how long.