Balsamic Vinegars

Balsamic vinegar

Vinegar is an acid obtained from the oxidation of the ethanol contained in wine, cider, beer and other fermented drinks. Common vinegar has a concentration of approximately 5 % to 8 % acetic acid. Tartaric acid and citric acid are found, in lower concentrations, in natural vinegars.

Among the many types of vinegars, balsamic vinegar occupies a special place. Balsamic vinegar is not, strictly speaking, a wine vinegar since it does not come directly from the oxidation of ethanol in wine. It is, in fact, a food condiment. The name is often used by various balsamic vinegar producers in areas other than Modena or Reggio Emilia, either to avoid confusion of origin or to avoid prosecution if the word “traditional” is used along with the term “balsamic vinegar”.

It is dark brown in colour and has a rich, more or less sweet and complex taste, enhanced by prolonged ageing in wooden barrels for several years. Very refined balsamic vinegars may be aged in many different barrels made of different woods, including oak, mulberry, chestnut, cherry, juniper, ash and acacia.

Traditional balsamic vinegar

While the method for producing balsamic vinegar may have originated in France, Italy is the world leader in balsamic vinegar production. The European Union has given two consortia of Italian producers, one in Modena (Consorzio Produttori Aceto Balsamico Tradizionale di Modena – ABTM) and the other in Reggio Emilia (Consorzio fra Produttori di Aceto Balsamico Tradizionale di Reggio Emilia – ABTRE), the protected label of origin associated with “traditional balsamic vinegar”. In Italian, these products are labelled DOP (Denominazione di Origine Protetta). The small 100 ml bottles containing this invaluable liquid are expensive (some cost more than $400), but they are the guarantee of the very high quality and taste specific to traditional balsamic vinegar.

Balsamic vinegar is expensive. Fortunately, because of its concentration, only a small quantity is required. Add it directly on food right before serving, which can be meat, cheese or even desserts. Some people even drink it like a liqueur.

Balsamic vinegars which do not rigorously follow the long maturation process may also be delicious, but they are also easily trafficked to make counterfeit knockoffs. To insure against poor quality, choose products from producers recognized for the quality of their products. For Italian producers, that means they should be members of a producers’ consortium such as Consorzio Aceto Balsamico di Modena (CABM).

OGourmet offers balsamic vinegar products and traditional balsamic vinegars that are at top-of-the-line, at prices to suit the tastes of both dabblers and gourmets. These producers include Acetaia Bellei (Italy), Acetaia Pedroni (Italy), Acetaia San Giacomo (Italy), Acetum (Italy), Azienda Agrituristica Sturlona (Italy), Badia a Coltibuon (Italy), Delouis Fils S.A. (France), Fattoria Estense (Italy), Il Borgo del Balsamico (Italy), Marini Azzolini Tartufi (Italy), Monari Federzoni (Italy) and Villa Bisini Gambetti (Italy).

Balsamic vinegars at the best price possible

For all these benefits you pay no more than what you would pay in any gourmet store, if you choose to fill up your cart above the free shipping level.

Our pricing policy is simple. We offer prices on gourmet food products that are lower than those of competitors, with handling and shipping fees included. When you fill up your basket to the “free delivery” level, you'll pay less than what our competitors charge. Take advantage of this winning formula to add gourmet food products to your order so that you get free delivery.

Satisfaction guaranteed

At OGourmet, we are confident that the quality of our balsamic vinegars will meet, if not exceed, your expectations. If you are not satisfied with the quality of the products received from OGourmet, we will refund or exchange them if returned within 7 days of receipt.