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    What are the acidity levels of your balsamic vinegars?

    Balsamic vinegars are generally pretty acidic (usually 6%), but people may not realize it because they often have such complex musty & sweet notes that can bury the acidity (depending on the variety).  In cheap industrially-produced balsamics a lot of red wine vinegar is added to artificially boost their acidity to that 6% level because they’re only briefly aged, but traditional balsamics achieve a perfect balance and natural acidity through slow and careful fermentation, aging, and evaporation.

    Here’s a list of the aged vinegars we currently carry and their acidity levels:

     

    Vinegar Acidity Percentage
    Oro Nero Aged Balsamic Vinegar 6%
    Organic Aged Balsamic Vinegar 6%
    White Truffle Infused Balsamic Vinegar 6%
    Balsamic Vinegar Collection  
                6-Year Aged Balsamic Vinegar 6%
                Apple Balsamic Vinegar 5%
                White Balsamic Vinegar 6%
    Fruit Vinegar Sampler  
                Fig Vinegar 5%
                Pinot Grigio Vinegar 6%
                Cherry Vinegar 5%
                Apple Balsamic Vinegar 5%
                Black Currant Vinegar 5%


    Note:
    by Italian law, balsamics must contain at least a little red wine vinegar, so its presence on an ingredients list isn’t necessarily an indicator of quality.

    - Question submitted by Michael



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