Balsamic: sweet and sour vinegar from grape must

Balsamic is a vinegar that derives its sweetness, dark color, and dense texture from boiled or concentrated grape must. The original comes from Modena and is called Aceto Balsamico, or balsamic vinegar. Today, mild vinegars made from apples or red wine also bear the name balsam or balsamic. In this category, dark and light balsamics, cremas for garnishing, and fruit balsams sit side by side.

Modena, PGI, and Tradizionale: what the designations mean

The word "balsamic" alone is not legally protected, as the European Court of Justice confirmed in 2019. However, Aceto Balsamico di Modena PGI (Protected Geographical Indication) is protected, having been registered as such since 2009 (IGP in Italian). It is produced in the provinces of Modena or Reggio Emilia from wine vinegar and at least 20% boiled or concentrated grape must and matures for at least 60 days in wooden barrels; after three years, it may be called "invecchiato". Up to 2% caramel color is permitted for the color.

Even more strictly regulated is the Aceto Balsamico Tradizionale PDO from Modena or Reggio Emilia: it consists only of boiled grape must and matures for at least twelve years in a series of barrels made from different types of wood, or at least 25 years as Extravecchio. It is used drop by drop and is currently not in our range. Anything sold as Condimento is a freely named condiment, usually made from wine vinegar and grape must.

White balsamic and Condimento Bianco

What is on the shelf as white balsamic is usually correctly called Condimento Bianco: wine vinegar and concentrated grape must, kept light, mild-acidic, and slightly sweet. It preserves the color of asparagus, fish, and light sauces. We stock it from Puro in Sorbara near Modena, also in a denser high-density version, and as an organic variant from Ölmühle Solling.

Balsamic cream and fruit balsam

A balsamic cream is thickened so that it remains in threads on the plate. Some cremas from Wajos are based on Aceto Balsamico di Modena PGI, supplemented with date syrup, fig, cranberry, or beetroot; others rely on light vinegar with mango, blueberry, or peach. With 3 to 4% acidity, they are significantly milder than a vinegar for dressing. The fruit balsams from Lang Weinessig go even further: more than half is mango or raspberry pulp, boiled down with wine vinegar into a dense reduction.

Our balsamic producers

Our top seller is the Balsamico Südpfalz from Lang Weinessig in Gommersheim: boiled grape must and wine vinegar, aged in oak and chestnut barrels, lovely and sweet with a powerful spice. Lang also produces the mango fruit balsam and the gourmet set in a gift box with small bottles of balsamic, vinaigrette, and oil.

Around half of the bottles in this category come from Wajos in Dohr on the Moselle. The sun-yellow Mango Crema is very popular; the fig-date crema and the tart-sweet cranberry crema rely on balsamic from Modena.

From Sorbara near Modena come the Aceto Balsamico di Modena Bio, balanced sweet-sour and slightly viscous, and the Puro Condimento Bianco, both from Alico S.r.l. with their brands Villa Estense and Puro. The light organic condimento, matured in small oak barrels, is supplied by Ölmühle Solling.

Things get regional with apple and red wine: the organic apple balsamic with honey from Heldenberger Apfelbiene in Nidderau in the Wetterau combines meadow orchard apples of old varieties like Gravensteiner and Boskoop with honey from their own organic apiary. Gruber's Fruchtzauberei from Eastern Styria lets their apple balsam vinegar mature for a long time in oak barrels. And ezzich from Middle Franconia makes the organic red wine balsam from Dornfelder red wine vinegar and reduced grape juice, liquid and good for dressings.

Balsamic in the kitchen

Dark balsamic belongs on tomatoes with mozzarella, arugula with Parmesan, and roasted oven vegetables; a dash rounds off roast gravy and game sauce. It pairs well with strawberries and a little black pepper – for the Balsamico Südpfalz and the dark condiment from Puro, strawberries are explicitly on the recommendation list. Use the light condimento for asparagus, fish, and marinades. Cremas are always added at the very end: in threads over lamb's lettuce with goat cheese, over a cheese platter, vanilla ice cream, or yogurt, or a spoonful in a sauce for duck or game. For a quick vinaigrette, whisk balsamic and olive oil in a one-to-three ratio with salt and a spoonful of mustard.

Buying balsamic: what to look for

• Origin: The label "Aceto Balsamico di Modena PGI" (or IGP) guarantees production in Modena or Reggio Emilia according to set rules.
• Ingredients list: Grape must and wine vinegar form the base; with cremas, you can see how much balsamic, fruit, or syrup is inside.
• Liquid or thick: Stir liquid balsamic into dressing; use cream as an accent on the finished plate.
• Dark or light: Condimento Bianco keeps light-colored dishes light.
• Vegetarian and vegan: Many Wajos cremas are labeled as vegan; the date-bacon crema contains bacon, and the apple balsamic with honey is vegetarian.
• Storage: well-sealed, in a dark place at room temperature; thanks to its acidity, liquid balsamic keeps for a very long time. For cremas, follow the instructions on the label.

More vinegar for your kitchen

Balsamic is part of our vinegar category. If you prefer things fruitier and lighter, take a look at fruit vinegar, where you will find raspberry, apple, and cherry vinegar. For classic vinaigrettes and pickling, you will find robust white and red wine vinegars as well as Lang's vinaigrettes under wine vinegar.

Order balsamic online

Whether it's a classic from Modena, a light condimento for asparagus, or a cream for the cheese platter: you can order balsamic online at Leni & Hans, and your package will arrive in 1–3 days.