Vinegars

Fragrant, sweet, and mouth-tinglingly tart, a splash of Italian vinegar adds life to any dish. More than just a salad dressing base, Italians use vinegar to bring balance to meals of all kinds. Too salty, savory, or just a little bland? A hit of sparkling vinegar might be just what the recipe calls for.

Why is balsamic vinegar so special? First, its production is strictly regulated and certified by either DOP or IGP certification, which means it has to be made with traditional methods and ingredients in Modena, its spiritual home. That means no funky additives or other cost-cutting tricks allowed! What you get is pure grape goodness, fermented and aged the way it’s been done for centuries. The process starts with grape must (whole crushed grapes) that is left over from the production of wine. They’re cooked low and slow to make a sweet grape juice, which is then transferred to wood barrels to kick off the fermentation process.

Over time, the vinegar culture transforms this juice into a complex, sweet-and-sour liquid that’s packed with probiotics and beneficial enzymes (to this day, many Italians swear by a spoonful of balsamic every day as a health tonic). It slowly evaporates, reducing to a thick, syrupy consistency, and the wood of the barrels imparts its own natural flavors like vanilla and honey. The older the balsamic, the denser and more flavorful it will be.

Outside of Modena, vinegars are made by similar methods (minus the lengthy oak aging) using the native production of vineyards across the country. Whichever you choose, from light, refreshing white wine varieties to rounder red wine vinegars and, of course, those extra-special balsamicos, we’ve got a full selection here. Complete your pantry with a bottle or three and make sure you’ve always got the perfect finishing touch for your meal.