Balsamic vinegar is a type of vinegar of Italian origin that was first manufactured in a town called Modena from more than 900 years ago. Yet it has been made over 900 years ago it did not take popularity outside of the town of Modena or its vicinity until the past twenty years. Balsamic vinegar is made from white grape juice, which is focused by boiling until it becomes brown, it is then left to evaporate where it will lose about a third of its size through evaporation and then left to the age in wooden barrels for a period of not less than 12 years and up to 100 years in some cases and more Duration increased its price. Balsamic vinegar is not considered wine, although the price is more expensive than the normal price of vinegar, the amount used in dishes is to be much lower than normal vinegar. It has a distinctive taste and is used in cold sauces, and can be mixed with a little olive oil to be a substitute for butter, and served with fresh bread before a meal. Balsamic vinegar is also used as an ingredient for warm sauces with meat and poultry, boiled and focus on the backburner, and it is often used to decorate a fine dish and add a unique and distinctive taste.
The Balsamic vinegar has been available to the gentry for society from over 600 years ago, but with the passage of time has become available in supermarkets, and with time also changed types of wood barrels used for aging, not only from beech. In some cases transferred during the process of aging of barrel to another and to another type of wood and of a size smaller barrel because the vinegar evaporates with time. Information can be found from reading the information on the bottle with vinegar selected for purchase of the styles of how it was produced.