Best Balsamic Vinegar and Fine Vinegars: A Buying Guide
For one bottle across the kitchen, look at an everyday balsamic vinegar of Modena such as Giusti's 2 Gold Medals (shop Giusti 2 Gold Medals), which Giusti describes as a versatile product, used fresh or heated, with a balance of sweet and sour. Keep a long-aged balsamic like Giusti Banda Rossa (shop Giusti Banda Rossa) for drops on cheese and desserts, and a white condiment like Acetaia Malpighi Prelibato (shop Acetaia Malpighi Prelibato) for fish, shellfish and fruit.
The vinegars at a glance
| Product | What it is | Best for | Origin |
|---|---|---|---|
| shop Giusti 2 Gold Medals | Aged balsamic vinegar of Modena | Vinaigrettes, tartare, caramelized onions | Modena, Italy |
| shop Giusti Banda Rossa | Banda Rossa, long-aged in small casks, limited production | Finishing cheeses and desserts, drop by drop | Modena, Italy |
| shop Villa Manodori | Artigianale balsamic vinegar of Modena | Marinades and cooked meat and poultry, gifting | Modena, Italy |
| shop Cavalli Riserva Nando | Long-aged balsamic from the Cavalli family | A few drops, raw, on cheeses, pasta, meat and fish | Reggio Emilia, Italy |
| shop Acetaia Malpighi Saporoso | Balsamic dressing aged at least 6 years | Vegetables and roasts | Modena, Italy |
| shop Acetaia Malpighi Prelibato | White condiment of Trebbiano Modenese grapes, aged at least 5 years in ash wood | Fish, shellfish and fruit | Modena, Italy |
| Gianni Calogiuri Vincotto Originale | Cooked-down Negroamaro and Malvasia nera grape must | Risotto, cheese, fruit, ice cream and desserts | Lizzanello, Italy |
| shop Noma Projects Wild Rose Vinegar | Apple cider vinegar with wild beach rose petals | Cocktails and desserts | Denmark |
How to choose
- Aged versus young. Longer aging gives a denser, more concentrated, more intense balsamic; younger bottles, with their fresher style, often suit dressings and everyday cooking.
- Match it to the job. Dressings and marinades: a younger balsamic. Fish, shellfish and fruit: a white condiment. Finishing: an aged balsamic, a few drops at a time.
- Start with the grape. Balsamic starts with cooked grape must. Calogiuri's vincotto is cooked grape must reduced and aged in oak.
Frequently asked questions
What is balsamic vinegar of Modena?
Vinegar made in the provinces of Modena and Reggio Emilia from cooked or concentrated grape must, wine vinegar and a share of long-aged vinegar, then matured in wooden barrels for at least 60 days.
How do I use an old balsamic?
A few drops at a time, as a finish. Giusti lists Parmigiano Reggiano, fresh strawberries and gelato among the best uses for Traditional Balsamic Vinegar. Giusti reports that Stanley Tucci added a few drops of its 5 Gold Medals to a Negroni.
What is vincotto?
A grape condiment: Calogiuri dries Negroamaro and Malvasia nera grapes, then boils the must slowly until it reduces to a fifth of its volume and ages it in oak.
Can I cook with balsamic?
Yes. Villa Manodori (shop Villa Manodori) is recommended by its producer for marinating and cooking meat and poultry. Save very old balsamics for finishing.
Which balsamic is best as a gift?
Two styles suit a gift: a long-aged bottle such as Giusti Banda Rossa (shop Giusti Banda Rossa), for drops on Parmigiano and desserts, or Massimo Bottura's Villa Manodori (shop Villa Manodori), an artigianale balsamic vinegar of Modena.
Go deeper: Balsamic Vinegar: The Complete Guide, Giuseppe Giusti Guide: Reading the Medals, Foods from Modena and Emilia-Romagna.
See also the Pantry Glossary and the producer map.
