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Balsamic Vinegar/tempBalsamic vinegar is a traditional thick flavoured vinegar originating in Modena, Italy, where it has been made since the Middle Ages. Unlike common vinegars, it is dark and thick with a complex, sweet taste. Balsamic vinegar is very highly appreciated and valued by chefs and gourmet food lovers. It is usually made with wine, either white or red, that has been boiled down to reduce by approximately 50%. The resultant liquid is known as a must. Some older balsamic vinegar is added to the must, to create a more complex taste, and to add acidity. The process of mixing older vinegars can continue for many years to give a unique and intricate flavour. The flavour is intensified over decades, with the vinegar being kept in fine wood barrels, becoming sweet, viscous and very concentrated in flavour. It is much more expensive than common vinegars. Some mass-produced, less expensive varieties may be nothing more than ordinary wine vinegar with coloring and added sugar. Balsamic vinegar was almost unknown outside of Italy until the 1980s. References
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