Balsamic Vinegar

Store in a cool, dark place tightly sealed. Does not require refrigeration. High-quality aged balsamic can last indefinitely; commercial varieties maintain quality for 3-5 years after opening.

Values vary by brand and aging; contains natural sugars from grape must

Drizzle aged balsamic after cooking to preserve its complex flavors

Reduce inexpensive balsamic in a pan to concentrate flavors and create a syrupy glaze

A few drops go a long way with traditional aged balsamic—use sparingly

Pair with olive oil in a 1:3 ratio for a classic salad dressing

Fresh strawberries or figs

Aged parmesan or fresh mozzarella

Roasted vegetables like Brussels sprouts or beets

Grilled meats and poultry

Olive oil for bread dipping

Using expensive aged balsamic for cooking—heat destroys delicate flavors; save it for finishing

Confusing traditional DOP balsamic with commercial varieties—they have very different flavor profiles and uses

Storing in bright light or near heat sources, which can degrade quality over time