Q.

What are the acidity levels of your balsamic vinegars?

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A.

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%
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 (except Affinato & Extra Vecchio vinegars) 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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2 Responses to “What are the acidity levels of your balsamic vinegars?”

  1. 1
    Mary McNulty-Anglin says:

    Are there any vinegars that are 4% acidity and if so what are they and where can you buy them?

  2. 2
    Matthew says:

    Hi Mary,

    Vinegars can be diluted with water to a wide variety of acidities. There isn’t a variety that is required to be only 4%, so I can’t point you in a general direction. Vinegar with that small of a percentage does seem to be fairly rare. However a web search did bring up this option.

    That doesn’t work for you, you might try buying a more common 5% vinegar and diluting it with water.

    I hope that helps!

    Matthew
    Marx Foods