There is only one balsamic vinegar. Similar to how there is only one genuine Parmesan cheese. For both, there are hundreds of imitations worldwide, but their birthplace is the Italian city of Modena. If the bottle of balsamic vinegar reads Aceto Balsamico Tradizionale di Modena, or Aceto Balsamico Tradizionale di Reggio Emilia and you paid as much for 1 dl as you would for 10 liters of a cheap substitute (the most expensive deciliter costs 300 euros, the cheapest around 70 euros), then there is a chance you have genuine balsamic vinegar. The secret lies not only in the origin (a special type of grapes), but also in the lengthy production process.

Historical records state that processes similar to today's were already used by the ancient Greeks and Romans, although the first written mention of balsamic vinegar is from 1508. That year, the Duke of Modena Alfonso I d'Este established his own balsamic vinegar production facility.

Balsamic vinegar is originally made from the must of Trebbiano grapes. The must is cooked at 60 degrees Celsius until half of it evaporates. Then begins a lengthy fermentation process, lasting at least 12 years, with Extra Vecchio balsamic vinegar even maturing for 25 years. Every spring, the cooked must is transferred to a smaller barrel, as about 10% of the liquid is lost each year, and the type of wood of the barrel is crucial each time. The most commonly used woods are cherry, mulberry, juniper, oak, and chestnut, with the sequence and type of wood remaining a secret and a unique feature of the producer.

After 12 years of fermentation, from 70 liters of must, less than a liter of strongly aromatic liquid with a sweet-sour taste is obtained. This is also why balsamic vinegar is so expensive. It is usually sold in bottles of one deciliter.

Nowadays, genuine balsamic vinegar is used solely as an aromatic seasoning, not just for meat dishes but it also pairs with desserts, especially strawberries, in an interesting way. Genuine balsamic vinegar is not used for salads because it is simply too expensive.

If you are offered balsamic vinegar as a salad dressing in a restaurant, you are likely facing a strange mixture of vinegar and sugar, with some even adding chicken stock extract used in instant soups. Manufacturers are quite resourceful and seek ways to come as close as possible to the taste and appearance of the original vinegar.

Balsamic vinegar is not herbal vinegar

Many people mistake balsamic vinegar for herbal vinegar, which is not true. The problem is exacerbated because there are numerous recipes online for making your own vinegar at home, which will also be cheaper than the original. Such homemade vinegar may taste good, and you know the ingredients you used, but it cannot compare to the genuine vinegar in terms of taste and chemical composition.

As consumers become more informed, manufacturers have started labeling their sour mixtures with caramel, some antioxidants, and flavor enhancers with tags like Condimento Balsamico, Salsa Balsamica, Aceto Balsamico, and the most misleading, Aceto Balsamico di Modena (if the label mentions Modena, it does not necessarily mean the vinegar was produced there).

Since you can get apple and plum balsamic vinegars here, now you know that they are actually herbal vinegars. If a recipe calls for a spoon of balsamic vinegar, do not add the genuine one, use herbal instead (genuine vinegar is used drop by drop because it is so strongly aromatic!). And do not believe in any medicinal effects, as a drop on a leaf of chicory will not cure any illness, whereas dressing a salad with herbal vinegar is a completely different story.

And one more thing we need to warn you about... If you come across therapeutic and cosmetic properties of balsamic vinegar, you know it is a scam. There are very few people in the world who can afford a genuine balsamic bath, as in reality, these are just usual herbal vinegars, where the term balsamic is used to justify the (over) high price.

Balsamic vinegar is a top gourmet specialty, while herbal vinegars are a story of their own. Some of them are even very beneficial.