Worth knowing about balsamic vinegar is that there are two basic types, and the flavor is worlds apart. True balsamic is aged in oak for at least 12 years from a trebbiano grape juice reduction of about a third, with texture of a syrup. This is very expensive and is used sparingly. A few drops goes a long way.
The vinegar labeled as Modena balsmic is a much more commercial product and is often found in supermarkets and is not aged.
Wickipedia has this to say regarding balsamic.
There are three types of balsamic vinegar:
- Authentic traditional artisan balsamic vinegar, the only kind that may legally be described as Aceto Balsamico Tradizionale.
- Commercial grade balsamic vinegars produced on an industrial scale.
- Condimento grade products, which are often a mix of the two above.
Commercial grade balsamic vinegar is used in
salad dressings,
dips,
marinades, reductions and
sauces.
In Emilia-Romagna,
tradizionale vinegar is most often served in drops on top of chunks of
Parmigiano Reggiano and
mortadella as an
antipasto. It is also used sparingly to enhance
steaks,
eggs or grilled
fish, as well as on fresh
fruit such as
strawberries and
pears and on plain crema (custard)
gelato.
Tradizionale vinegar has excellent digestive properties[
citation needed] and it may even be drunk from a tiny glass to conclude a meal.
Contemporary chefs use both
tradizionale and
condimento vinegars sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like
scallops or
shrimp, or on simple
pastas and
risottos.