Distinguishing Traditional Balsamic Vinegar from Mass Produced Vinegar

Over the centuries the legend and demand for balsamico has grown. Everyone wanted a taste of the Ducal Balsamic of Renaissance Modena but traditional balsamico by its very nature could not be rushed and by its standards of production very expensive.

Big food companies responded to the demand for balsamic by adding thickeners and caramel colorants to mimic the look and texture of a traditionally aged balsamic. Labeling became lax and confusing. For a bottle to be labeled “from Modena” only one step in the process had to be performed in Modena and it may only be the bottling. Most people had never tasted the real thing and so did not know what they were missing or what they they were paying for. Some of these vinegars may claim to have been made in Italy, but without a DOP or IGP stamp, the ingredients could come from anywhere and processed far away.

The term itself (“aceto balsamico”) is unregulated and often used indiscriminately and therefore misunderstood. Grocery store imitations are far more common than the true balsamic vinegars of Modena and Reggio Emilia.

No IGP or DOP designation? Then there are no guarantees to the method used, the area of production and aging time.

Condimento Grade Balsamic

Time and patience are needed to make a traditional balsamic of quality. Demand is high, supplies are limited. Even though it lasts forever and you only need a drop to enhance and elevate a dish to a higher plane of gustatory excitement, the cost of a DOP tradizionale aceto balsamico can be daunting.

Condimento grade balsamic vinegar refers to all balsamic vinegars that don’t meet the DOP or IGP standards. Meaning it is the least tightly controlled. Since the origin and production process isn’t guaranteed by the label, you’ll get a very wide range of quality. It may be made with the same grape must and in a batterie as is balsamic vinegar DOP and IGP but has not met the standards of the Consortium or the geographical designation. For this reason they are typically less expensive. Some condimento grade balsamic vinegars might be excellent and some might be wine vinegar with food coloring masquerading as Italian balsamic.

Because the title "condimento" is not a protected designation the term can be found on lower grade vinegar and balsamic-like products as well. The most important thing to check when buying a balsamic vinegar is the ingredient list. Grape must should be the prime ingredient. Condimento grade and IGP balsamics may contain a little wine vinegar to balance the acidity, but if wine vinegar is the first ingredient, you're looking at generic vinegar sweetened with balsamic must, not balsamic must balanced with a little vinegar. Check the ingredient list for additives that mimic the texture, flavor and color of a real balsamico.

Secondly, know your producer and local distributor. If your balsamic source has a connection to tradizionale balsamico producers in Italy making small batch balsamic this is a very good thing. Tradizionale balsamico producers generally offer a line of vinegars.Their passion and commitment to providing the “ducal” vinegars of Modena and Reggio allows aceto balsamico to be produced in volumes sufficient and a different levels of production to meet demand for everyone’s enjoyment.