Balsamic vinegar is a sweet, dark vinegar made from trebbiano grape juice that has been boiled down and then fermented through an aging process.
True balsamic vinegar, or Balsamico Tradizionale, is a potent, black nectar that can be used by the drop to brighten and deepen grilled meat or fish or a bowl full of fresh strawberries. That one drop can be really expensive. One hundred milliliters (less than half a cup) of true balsamico routinely costs more than $100, depending on the age. (The small, wax-sealed bottle looks like it should be carried under a cloak and exchanged for a burlap sack of coins in a dark cobblestone alley.)
Tradizionale balsamic vinegar is an Italian PDO (Protected Designation of Origin), which means that it has to be made in a specific region in a particular way to be approved and stamped by a governing consortium.
The balsamic vinegar in your pantry probably bears no consortium stamp. But that doesn't mean it's not an authentic or good-quality balsamic. Some commercial balsamic vinegars (also called non-traditional or Condimento balsamic vinegars) are made in the traditional way. Other Condimento balsamic vinegars are made from red wine vinegar and a splash of traditional balsamic.
When a Cookthink recipe calls for balsamic vinegar, it refers to the less-expensive, Condimento variety. For everyday use, an inexpensive commercial brand (we love Trader Joe's) will fulfill its duties to brighten and sweeten salad dressings and marinades.
If you shop around for a mid-range balsamic vinegar, you might run across the new grading system called the 4 Leaf Quality Certification that was designed by a group of balsamic vinegar makers in Modena. Judged by taste instead of age, the grades run from 4 leaf (syrupy and floral) to 1 leaf (light and zesty). No matter where you buy it, if you're going to spend some money on a balsamic, make sure you buy from a store that allows you to taste and compare different varieties.
To macerate something is to soften it by soaking it in liquid. You usually hear the word used in recipes that include fresh or dried fruit. Macerating fresh fruit releases some of its juices, creating a sweet syrup.
Common liquids for macerating include citrus juice, wine, rum, brandy and -- our favorite for berries -- balsamic vinegar. A good rule of thumb: one tablespoon of liquid per cup of fruit.
How to reduce balsamic vinegar
How to reduce balsamic vinegar
There are a couple of different kinds of balsamic that are good for drizzling: 1) delicious but expensive aged balsamic vinegars, reduced by slow evaporation from a barrel and 2) thinner medium-quality balsamic vinegars you can reduce at home in a skillet or saucepan until it's as thick as you want.
Here's how to reduce your own:
Put about four times as much balsamic as you'll need in a small skillet over medium-high heat.
Bring it to a boil.
Simmer, watching carefully and lowering the heat if necessary,
until it's a little thinner than you want it—it'll keep reducing when you take it off the heat. It should only take 2-4 minutes depending on the amount you're reducing.
Drizzle it over fish, meat, fruit or vegetables, or stir into soups, stews and braises for a sweet and sour punch.
Recipe: Pan-Seared Pork Chops With Balsamic Cherries (hogwash)
Recipe: Strawberries With Reduced Balsamic And Black Pepper (Cookthink)
