Italian vinegar made from white Treddiano grape juice, then aged in barrels, producing a vinegar darker in color and sweeter than other vinegars. To keep the flavor intact, many balsamic vinegars contain sulfites, which can cause an allergic reaction.

An aromatic, pleasantly sweet yet tart, dark, thick vinegar made from select grapes aged in wooden barrels.  Traditional balsamic vinegar is aged for a period of 12 to 25 years, although younger varieties do exist.  The oldest balsamic vinegar is reserved for drizzling over fresh fruit or sipping on special occasions.   Since the Middle Ages, Modena, Italy has been known for its outstanding balsamic vinegars. Due to the high acidity of vinegar, it is self-preserving and does not need to be refrigerated.  Balsamic vinegar is best stored airtight in a cool, dark place at room temperature.

A dark, mellow Italian vinegar made from white Trebbiano grape juice and aged in wooden casks for several years. Authentic balsamic vinegar is labeled "aceto balsamico tradizionale". Less expensive varieties are actually red wine vinegar fortified with concentrated grape juice and sometimes caramelized sugar.

An Italian vinegar produced from boiled grape juice which is fermented, concentrated and then aged in wooden casks. Dark brown in colour with a smooth, mild, syrupy consistency. Balsamic vinegar is usually used as a dressing for salads, vegetables and so on.

Unlike common vinegars, it is dark and thick with a complex, sweet taste and is much more expensive. It is produced from the concentrated juice of white grapes that has been boiled down to approximately 50% of its original volume, and fermenting that into alcohol. This is then once again fermented to balsamic vinegar, with a slow aging process that concentrates the flavours.

Sweet red-brown vinegar that is aged in wooden barrels.

A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor.

The genuine Balsamic vinegar of Modena in northern Italy, has been produced for over 1000 years and is made from special grapes selected and harvested late in order to obtain a higher sugar content and stronger bouquet. It is a very dark brown colour and has a deep, rich flavour with hints of herbs and port. Uses: In salad dressings and marinades or drizzled over pasta, grilled meat or fish and even over strawberries. A little goes a long way so just add a few drops at a time.

Dark brown vinegar from Italy, made from grape juice aged in wooden casks.

a rich reddish-brown semisweet vinegar made from white grapes.

red-brown Italian vinegar that has a sweet-sour flavor; made from white Trebbiano grapes and aged in wooden barrels; white balsamic vinegar is made from Italian white wine vinegar and the boiled down musts (crushed pulp and skins) of white grapes

Vinegar made from white grape juice. Like wine, aging enhances it's flavour. Used in salad dressings.

An Italian vinegar made from white Trebbiano grape juice. This fine vinegar gets part of its flavor from aging in wooden barrels over a period of years.

A sweet but pungent vinegar. A bottle of medium-quality balsamic vinegar will cost around $10, and is well worth the price.

A rich tasting vinegar with a deep sweet and sour flavor hailing from Modena Northern Italy. There are two main types: a) Aceto Balsamico di Modena which undergoes a quick fermentation followed by an aging process and b) Aceto Balsamico Tradizionale aged for a minimum of 15 years in several types of wooden casks.

is made from grape juice, reduced and thickened before fermentation over several years in oak or chestnut barrels. The older and more expensive the vinegar, the greater the flavour and colour. It is dark brown in colour, like soy sauce, and has a spicy oaky sweet/sour flavour. Unlike other vinegars, balsamic should be regarded as a condiment or seasoning. Used in hot dishes towards the end of cooking to add flavour. It can be sprinkled over salads, soft fruits, cheeses, roasted vegetables and cold meats.

Balsamic vinegar (Italian: aceto balsamico) is a traditional flavoured vinegar commonly used in Italian cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it has been made since the Middle Ages and some of the names (notably: "Aceto Balsamico Tradizionale di Modena") are protected by the Denominazione di Origine Controllata and the European Union's Protected designation of origin.