Balsamic vinegar is a thick, sweet smelling vinegar made from the pure and unfermented juice of a grape called the "must." Although different varieties of grapes can be used to create balsamic vinegar, the Trebbiano grape, native to Modena, Italy, is the most common. Other varieties of grapes sometimes used to make balsamic vinegar include the Ancellotta, Lumbrusco, and Sauvignon.

Vinegar is produced through the oxidation of a fermented liquid. This liquid can include fruit juice, cider, malt, and others. In most cases, an acetic acid bacteria — sometimes with cellulose in the form of a slime called the mother of vinegar &mash; is added, which oxidizes the liquid, producing vinegar. Historically, balsamic vinegar was not oxidized, but was instead a type of grape juice reduction. Modern versions, however, are most often produced like other vinegars.

Most gourmet balsamic vinegar is slowly aged in wooden barrels. Each manufacturer has its own process and formula for aging the vinegar, moving it from one type of wood barrel to another to create its own signature flavor. Some of the more commonly used woods to make the barrels are ash, cherry, oak, juniper, and chestnut.

The process of making balsamic vinegar begins by boiling the grape juice until it becomes a thick syrup. It is then transferred to the wooden barrels to start the aging process. The bacteria is added, which oxidizes the juice and turns it into vinegar. This can take from 6 months to several years. The balsamic vinegars sold in the average grocery store are probably only aged for a few months in stainless steel tanks.

Balsamic vinegar can be used in cooking or as a tangy salad dressing. This fruity vinegar is often used as a replacement for cooking wines because it provides similar flavoring. It is commonly cooked with chicken or sautéed vegetables. Balsamic vinaigrette dressings may also contain olive oil and seasonings such as basil and garlic. Balsamic vinegar can also be added to foods, such as spinach, after cooking to create a unique seasoning.

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