True Balsamic vinegar is one of the most expensive condiments in the world.  Italian cooking is known for its use of quality ingredients and balsamic vinegar is no exception.  Those that have tried the real thing and seen its corresponding price tag may have gone into a state of sticker shock.  Why?  Why is a vinegar so expensive?

To begin at the beginning.  Balsamic vinegar starts off differently than other vinegars.  While other vinegars take wine and let oxidation just run its natural course, balsamic starts out differently.  Balsamic vinegar begins from unfermented must that is then cooked and subsequently fermented.  More of the sugar is retained in this process and gives the sweetness that is characteristic of balsamic.

Then comes the process that causes the exorbitant price tag.  Balsamic vinegar can only be made in two towns on the entire planet to qualify for the DOC regulated status, Emilio Reggia and Modena.  It also must be aged for a bare bones minimum of 12 years.  Many are aged for 18 and 25 years and a small number for up to 100.  That is patience.

In addition to the limited regions in which it can be produced, there is also an intense flavoring process.  To give the depth and richness of flavor the vinegar is aged in successively smaller barrels of varying woods.  This gives different notes to the vinegar depending on the order that at least seven different woods come into contact with the vinegar in.  The intensity is increased in the smaller barrels because more of the vinegar is in contact consistently with the wood.

For true balsamic vinegar, aceto balsamico tradizionale, will generally start in the $100 a bottle range for these reasons.  This should be reserved for the dot of flavor that enhances a prosciutto di San Daniele or an aged Parmagiano Reggiano.

The less costly alternatives, condimento balsamico and aceto balsamico di Modena or Reggio Emilia, are perfect for your balsamic vinegrettes and reduction sauces or just drizzled over some spinach and strawberries for a refreshing summer salad.