Balsamic vinegar is made by reducing unfermented grape juice—officially called "grape must"—and then cooking it down and aging it in wooden barrels to create a delicate flavor that expertly balances both sweet and sour. Traditionally, balsamic vinegar comes from Italy, and, as a general rule, vinegars that are produced in the Modena or Reggio Emilia regions are considered the highest quality. While considering flavor, aroma, and viscosity, we narrowed it down to the best balsamic vinegars. Here's what to keep in mind while searching for your new favorites. Like wine, balsamic vinegar tends to improve with age, and the longer a variety ages, the more expensive it tends to be. Aging produces vinegars with a more concentrated and complex flavor. The consistency of the vinegar also changes with age, getting thicker and more syrupy as more and more water in the vinegar evaporates with time. The type of grapes and the region the grapes come from impacts the flavor and price of vinegar. Balsamic made with grapes exclusively from the Modena and Reggio Emilia regions of Italy are the gold standard and also the priciest. As with aging and grape variety, vinegars made with traditional methods in the Modena and Reggio Emilia regions of Italy are the top-tier balsamic vinegars. To know where and how a vinegar has been produced, look to the label. If a balsamic vinegar is labeled "Aceto Balsamico Tradizionale," which is known as a D.O.P. stamp, it was made in one of those two regions and aged for a minimum of 12 years according to Italian laws governing the production of balsamic vinegar. Vinegars with the D.O.P. stamp are the most expensive, but they contain only grape must, so they're thicker, sweeter, and more flavorful compared to vinegars without the stamp. Heat can destroy the flavor of traditional balsamic vinegars, so they're best used for drizzling atop cooked dishes, desserts, and salads to let the flavor shine. Less expensive varieties are made with grapes from outside the Modena region, aged for less time, and can contain other ingredients, like acidic wine vinegar and caramel coloring, to keep costs down. Look for an I.G.P. stamp on these bottles, which verifies the grapes used are comparable to grapes grown in Modena and that the vinegar was still produced in the Modena region according to certain Italian standards. I.G.P. balsamics are best for cooking since they contain more water to evaporate in reductions. Our Top Picks Best For Ice Cream: VSOP 25-Year Barrel-Aged Balsamic Vinegar at Williams-Sonoma ($33) Best for Dipping: Best for Salads: Best Glaze: Best White Balsamic: Best Organic: In This Article What to Look for in Balsamic Vinegars Our Picks FAQs How We Selected Why Trust The Spruce Eats? Sources What We Like Has the IGP distinction Aged 12 years Very versatile balsamic vinegar What We Don't Like Relatively pricey Traditional Balsamic Vinegar of Modena must come from specific regions of Italy, be produced in the traditional way, and be judged by tasters before it can be bottled in a specific style of bottle, with a numbered seal affixed. All of these steps add to the cost of the vinegar, but also ensure a better product overall. This vinegar can be lightly drizzled on top of vanilla ice cream or fresh strawberries, sipped as a digestif, or used to dress fresh ripe tomatoes or a salad. The tiny bottle has a high price tag but it's worth the splurge if you're looking for something truly special. If this is a little too pricey, a 12-year aged vinegar is also available from the same company. Size: 8.45 ounces | Age: 12 years | Region: Modena, Italy | Grape Variety: Lambrusco and Trebbiano | IGP or DOP Stamp: IGP What We Like Aged 25 years Balanced flavor profile Thick and suitable for drizzling What We Don't Like Doesn’t appear to have the important IGP or DOP distinction The VSOP 25-Year Barrel-Aged Balsamic Vinegar, a Williams-Sonoma exclusive, checks many of the necessary boxes. Crafted from unfermented white Trebbiano grape juice and then aged in wooden oak barrels, this balsamic vinegar has a rich aroma and flavor with the perfect balance of sweetness and tartness to finish off dessert. Its thick, viscous consistency is ideal for drizzling just a little onto vanilla ice cream. And, with only one ingredient—25-year-old 100 percent balsamic vinegar—you don’t have to worry about artificial ingredients or colors. We don't love that the IGP or DOP stamp is not on this bottle, but still recommend it. Size: 15.5 ounces | Age: 25 years | Region: Modena, Italy | Grape Variety: White Trebbiano grapes | IGP or DOP Stamp: Not indicated What We Like Thicker than regular balsamic Squeezable bottle Lasts a while What We Don't Like A little goes a long way Although there are a ton of ways to utilize balsamic vinegar, some of the most well-known involve drizzling, glazing, and dipping. All the options on this list are recommended for that, but none have the thickness for the price of this option from Roland Foods. This reduction is made from authentic balsamic vinegar of Modena, Italy, and comes in a squeezable bottle so you can easily add it directly to pizzas, salads, vegetables, bread, fish, dessert, and more. Since it is a glaze and heavier than some other options on this list, it should last for years—consider that along with the price and you've got a pretty good deal. Size: 5.1, 8.4, 12.84, and 27 ounces | Age: Not indicated | Region: Modena, Italy| Grape Variety: Not indicated | IGP or DOP Stamp: Not indicated What We Like Comes in a variety of flavors Low acidity Thick consistency What We Don't Like The tall, skinny bottle can be tough to store The low acidity and subtle flavor of the OMG! Classic Barrel-Aged Balsamic Vinegar makes it an ideal option for dipping a warm crusty piece of bread straight from the oven (or your local bakery) into or adding to some of our favorite olive oils. Made from Trebbiano grapes grown in Modena, Italy, and then aged in oak barrels for 12 to 18 years in Napa Valley, this high-quality authentic vinegar has a versatile flavor profile and naturally thick consistency that make it an excellent choice for dipping and finishing. It comes in convenient sizes, like a 12.7-ounce bottle if you want a little bit more on hand. This one, though, is very tall, so it may not fit in some pantries or cabinets. It also comes in a cheaper 6-ounce bottle that is great for gifting and for taking on the go. Size: 12.7 ounces | Age: 12-18 years | Region: Napa Valley, California | Grape Variety: Trebbiano grapes | IGP or DOP Stamp: Not indicated The 7 Best Bread Lames, Tested and Reviewed What We Like Convenient spray bottle Glass bottle Bold flavor What We Don't Like Quantity is small With the Ellora Farms Balsamic Vinegar Spray, your days of drenching parts of your salad while under-dressing others are over. Ellora Farms crafts its balsamic vinegar from red grapes that are grown in vineyards in Crete, Greece, and then ages them in oak barrels for six months to create a premium quality balsamic vinegar with balanced sweet and sour flavors that make the perfect complement to all types of foods. And, the clog-free sprayers not only allow you to perfectly portion the balsamic vinegar, but they also have an innovative design that reaches the bottom of the bottle so you can get every last drop. Size: 3.38 ounces | Age: 6 months | Region: Crete, Greece | Grape Variety: Not indicated| IGP or DOP Stamp: Not indicated The 8 Best Salad Dressing Containers for Crisp Greens, Tested and Reviewed What We Like Large quantity Great price per ounce Thick consistency What We Don't Like Skews slightly acidic Made by further reducing balsamic vinegar to boil off excess water, the Colavita Balsamic Glaze takes viscosity to a whole new level. The thickened glaze, which is crafted in Italy, has just the right balance of tartness and sweetness, making it an ideal grilling sauce for meat, chicken, fish, and vegetables. It’s also an excellent option for drizzling as a finishing glaze on salads, cheese, pasta dishes, fresh fruits, or desserts. And, since it’s offered at a great price—around 40 to 50 cents per ounce—you can be a little more generous with your portions or use it as a marinade. Size: 8.5, 29.5, and 32 ounces | Age: Not indicated | Region: Modena, Italy | Grape Variety: Not indicated | IGP or DOP Stamp: Not indicated What We Like Affordability Fruity flavor Made from Muscat grapes What We Don't Like Open mouth can pour quickly For a milder vinegar flavor for salads, fruit, desserts, and more, this white balsamic vinegar option is one we recommend. It is made from Muscat grapes in California and won't overpower any other tastes. The cheaper price point is great for anyone looking to try an alternative type of balsamic, just be careful of the bottle. It features a wider mouth and cork—and because the vinegar isn't super thick it can pour out quickly. Size: 6.8 and 10.1 ounces | Age: Not indicated | Region: California| Grape Variety: Muscat | IGP or DOP Stamp: Not indicated The 10 Costco Products That Chefs and Pro Cooks Secretly Love What We Like Fully organic Comes in a variety of flavors Well-balanced flavor profile What We Don't Like Consistency is a bit thin Dual-certified organic by both the CCPB S.R.L. in Italy and the USDA, you can be sure you’re getting authentic balsamic vinegar with every bottle of QO Gourmet Organic Balsamic Vinegar. QO Gourmet makes its balsamic vinegar in small batches by combining organic grape must with organic wine vinegar and then aging it and refining it in wooden barrels. The result is a full-bodied balsamic vinegar that’s truly versatile with its tangy sweetness and well-balanced aroma. We do wish this one was slightly thicker, though. If you’re looking for an infused organic balsamic vinegar, QO has you covered with citrus, hot chili, blueberry, and raspberry options. Size: 8.5 ounces | Age: Not indicated | Region: Modena, Italy | Grape Variety: Trebbiano and Lambrusco | IGP or DOP Stamp: Not indicated What We Like Doesn’t contain any preservatives or added sweeteners Thick consistency Great overall value What We Don't Like Too sweet for all use cases Chef Jean Pierre’s Black Mission Fig Aged Balsamic Vinegar has extra sweetness and thick, syrupy consistency that really make it the star of the show. This balsamic vinegar is crafted from grapes from Modena, Italy, and is reduced without any preservatives or added sweeteners. While it’s just as versatile as regular balsamic vinegar—you can use it on salads, meats, or roasted vegetables or use it in recipes like this fig jam—the added sweetness and fruity undertones from the fig make it ideal for drizzling over ice cream, grilled peaches, or a bowl of fresh berries. Size: 7 ounces | Age: 18 years | Region: Modena, Italy | Grape Variety: Trebbiano | IGP or DOP Stamp: Not indicated The 8 Best Crackers of 2024 What We Like Organic Great variety of flavors Well-balanced flavor profiles Excellent value What We Don't Like Doesn’t include a regular balsamic Mantova takes tradition and authenticity seriously, by growing, sourcing, pressing, and bottling its balsamic vinegars in Modena, Italy. These flavored vinegars are made by combining concentrated and cooked organic grape must with organic wine vinegar and natural flavors. The vinegar is then aged in wooden barrels to create complex flavors that combine fruity, sweet, and tart flavors and aromas all in one bottle. This four-pack includes raspberry, fig, pomegranate, and pear—four extremely versatile flavors that level up any dish, from fish to chicken to salad to ice cream. (But we do wish there was a regular balsamic favor option in there, too.) Size: 8.5 ounces per bottle | Age: Not indicated | Region: Modena, Italy | Grape Variety: Not indicated| IGP or DOP Stamp: Not indicated The 15 Best Food Gifts That Will Still Arrive By Christmas Final Verdict The Giuseppe Giusti Deposito Balsamic Vinegar of Modena is a great option with an IGP seal. If want a spray instead of a drizzle, try Ellora Farms Balsamic Vinegar Spray. And, the OMG! Classic Barrel-Aged Balsamic Vinegar is delicious for dipping. Traditional balsamic vinegar is made with only white grapes (usually Trebbiano grapes), but lots of commercial vinegars combine grape must and wine vinegar.To make grape must, whole grapes are harvested and then pressed or crushed into liquid. The liquid is boiled to remove excess water and form a concentrate; then it is transferred to wood barrels to ferment and age. Traditional balsamic vinegar is aged 12 to 25 years (or longer), while commercial balsamic vinegar is aged for two months to three years and mixed with wine vinegar to speed up the acidification process. True balsamic vinegar is naturally gluten-free. However, lower-quality vinegars may be mixed with additives and colorings that contain gluten. Make sure to always read labels and ingredient lists to check if there are any added ingredients. True balsamic vinegar doesn’t have any sugar added to it, but it’s made from concentrated grapes, which contain natural sugar. One tablespoon of balsamic vinegar contains 2.4 grams of sugar. Commercial balsamic vinegar may have sugar added to it to sweeten it up a little, so always check your labels. Traditional balsamic vinegar is aged in wooden barrels for up to 25 years, and like other aged liquids, such as rum or whiskey, it continues to get better the longer it sits. As such, you can keep traditional balsamic vinegar for many years (The Vinegar Institute says almost indefinitely), and it will be just as good, if not better, than when you bought it. Commercial balsamic vinegar generally has a shelf life of three to five years. It doesn’t necessarily go bad or spoil, but it usually tastes best within this time period. No, you can store balsamic vinegar in your pantry or a cool, dark place. If you like to use balsamic vinegar to make dressing and prefer it chilled, you can store it in the refrigerator. To compile this list, our team of editors and contributors spent hours researching the best balsamic vinegars on the market in this category, evaluating their key features—like grape type, flavor profile, or price—in addition to reviews from customers and other trusted sources. Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage testing experience. She’s developed over 1,000 original recipes and is constantly on a mission to find the healthiest, best-tasting options and ingredients across all food and drink categories. This roundup was updated by Sharon Lehman, a home cook who happens to be a Registered Dietitian Nutritionist. She's slightly obsessed with trying new grocery items and finding the healthiest and best-tasting options. When she's not perusing grocery aisles, Sharon writes evidence-based nutrition articles, develops recipes, and specializes in small kitchen appliance reviews for The Spruce Eats. Additional details were later added by Brigitt Earley, a freelance writer with nearly 15 years experience covering trends and products in the lifestyle and food and beverage space. Brigitt holds a culinary degree from The French Culinary Institute and has worked as a cook in a professional kitchen before. She adores balsamic vinegar, and uses it in everything from sauces to salad dressings and marinades. This was then updated again by Amanda McDonald, an editor at The Spruce Eats who has over seven years of experience researching, writing, and editing about all things food — from what new products are at the grocery store to chef-approved hacks that keep tricky leftovers fresh for days. She updated this article to include the most up-to-date information. The 10 Best Charcuterie Boards to Impress Your Guests:max_bytes(150000):strip_icc()/Spruce-best-balsamic-vinegars-4771283-5f72d7f87ad5430f914dd25d4929d61d.jpg "These Are the Best Balsamic Vinegar Options for Salads, Ice Cream, and Everything In Between (1)")
What to Look for in Balsamic Vinegars
Age
Grape Variety
Production
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Best White Balsamic
O Olive Oil White Balsamic Vinegar
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Best Fig Balsamic
Chef Jean Pierre’s Black Mission Fig Aged Balsamic Vinegar
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FAQs
How is balsamic vinegar made?
Is balsamic vinegar gluten-free?
Does balsamic vinegar have sugar?
Does balsamic vinegar go bad?
Does balsamic vinegar need to be refrigerated?
How We Selected
Why Trust The Spruce Eats?
Sources
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Updated by
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Sharon Lehman, RDN,
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Sharon Lehman, RDN
Sharon Lehman is a freelance writer and Registered Dietitian Nutritionist specializing in food, health, and wellness topics. She is the Small Appliance Expert for The Spruce Eats.
Learn about The Spruce Eats'Editorial Process
and
Amanda McDonald
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Amanda McDonald
Amanda McDonald is a journalist living in New York City and Commerce Updates Editor for The Spruce Eats. She has written and edited health, wellness, food, and fitness content as well as recipes for multiple publications.
Learn about The Spruce Eats'Editorial Process
Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
Eataly Magazine. A guide to Italian certifications.
United States Department of Agriculture. Balsamic vinegar.
United States Department of Agriculture. Labeling organic products.
Food and Drug Administration. Nutrition and supplement facts labels: questions and answers related to the compliance date, added sugars, and declaration of quantitative amounts of vitamins and minerals: guidance for industry.
Food and Drug Administration. Gluten-free labeling of foods.
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