Balsamic Vinegar Selected For Flavor Pairing Ideas - Mike's Food Blog Tools

Balsamic Vinegar

Balsamic vinegar is a vinegar originating from Italy, increasingly popular throughout the world. The original, costly, traditional balsamic vinegar (Aceto Balsamico Tradizionale), is made from a reduction of cooked white Trebbiano grape juice, and used as a condiment. It has been produced in Modena and Reggio Emilia since the Middle Ages, being mentioned in a document dated 1046. Appreciated in the House of Este during the Renaissance, it is highly valued by modern chefs and gourmet food lovers.

Balsamic Vinegar Pairs With:

Food Item

Flavor Affinity Level

Did you know there are 53 food flavor pairings in my database for Balsamic Vinegar available. What you are seeing above is a random list of 30 items which pair with Balsamic Vinegar. For the entire list, beautifully formatted, enter your email address and click the download button below, then I'll email it to you as a PDF.

Balsamic Vinegar Properties:

Food Property	Type	Description
Flavor Profile	Sour	Balsamic vinegar is characterized by its sour taste, which is produced through the fermentation process of grape must.
Aroma	Volatile Compounds	Balsamic vinegar contains volatile compounds that contribute to its aromatic profile, often described as rich, complex, and slightly sweet.
Color	Maillard Reaction	Balsamic vinegar undergoes the Maillard reaction during the aging process, resulting in its dark brown color and deep flavor profile.
Nutritional Value	Macronutrients	Balsamic vinegar is low in calories and does not contain significant amounts of macronutrients such as fat, protein, or carbohydrates.
	Micronutrients	Balsamic vinegar contains small amounts of micronutrients such as iron, calcium, and manganese.
Chemical Composition	Acidity/Alkalinity (pH)	Balsamic vinegar has a pH level of around 2.5-3.0, giving it its characteristic acidity.
Cooking Behavior	Heat Conductivity	Balsamic vinegar can be used in cooking as a flavor enhancer or finishing touch, as it does not conduct heat like oils or fats.
	Water Retention	Balsamic vinegar can be used to marinate and tenderize meats, as it helps retain moisture during the cooking process.