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Balsamic vinegar is one of the world’s most exquisite condiments. One bottle delivers the perfect balance of sweet and sour, with rich depth. What’s even more impressive: All that flavor comes from a single ingredient: unfermented grape must. Grapes are pressed — with their juice, skin, seeds, and stems — and then cooked down and aged. High-end vinegar is simply grape must, while some of the more affordable products are a mix of grape must and wine vinegar.
These everyday bottles pay homage to this tradition without duplicating it exactly — it’s like listening to your favorite song on your phone, rather than live. It’s not the platonic ideal, yet these vinegars can still be a delicious part of everyday cooking and eating life.
You don’t need to empty out your bank account for a good balsamic vinegar. You can find delicious, quality bottles for a relatively affordable price point, which is what I set out to do with this taste test. I researched to find the most flavorful grocery store balsamic vinegars that would impart incredible flavor without breaking the bank.
The Taster
Fun fact: I got a crash course in balsamic vinegar when I worked for New York City’s Fairway Market a decade ago. We carried dozens of bottles across different price points, and I tasted my way through the lineup to write short descriptions for prospective buyers that did them justice.
And as I did, I fell in love with balsamic’s harmonious complexity. I love its versatility. I’m just as likely to whisk it into a vinaigrette as I am to use it as a glaze for roasting root veggies or a sauce for summertime strawberries.
The Methodology
I started with a dozen balsamic vinegars, then eliminated the disappointments. The vinegars I won’t mention here tended to be too one-note, too harshly tart — or alternatively, candy-sweet and flat. First, I tried the balsamics straight from a spoon to experience the unadulterated flavor, texture, aromas, and viscosity. Then I dipped in cubes of mozzarella and slices of bread to see how the vinegar tasted with common yet mild ingredients. If and when I was pleased, the balsamics made it into my kitchen where I tried them in my favorite recipes, from salads to roast veggies.
When trying to find the best balsamic vinegars, I looked for the right balance between sweet and mouth-puckeringness (I’m coining this term!). The top six are kitchen standbys that will lend a pop of flavor to almost anything.
The Results
The Most Balanced: Fini Balsamic Vinegar of Modena
Located in Modena, Italy, the heart of balsamic vinegar territory, Fini is one of the oldest “acetaias,” or vinegar factories, in operation. This one is crafted from Trebbiano and Lambrusco grapes, then aged for a year in wooden barrels that date back to the 18th century. The result is a smooth, full-bodied delight with a note of molasses, a fruity freshness, and a mellow tartness. Fini Balsamic is ideal for drizzling on Parmigiano-Reggiano or fresh figs.
The Richest: Lucini Italia Aged Balsamic Vinegar of Modena
When I poured Lucini Aged Balsamic from its bottle, I immediately noticed the lush texture. If you’re a fan of syrupy vinegar, this is the balsamic for you. Made with a mix of grape must and wine vinegar in Modena, it has the stewed fruit flavor of port and a warm richness. Reduce it further for a spot-on glaze for chicken or to top a goat cheese pizza.
The Best For Cooking: Roland Diamond Balsamic
On the thicker side, this is my cooking pick. It has a bold, bright balance of tartness and cherry sweetness that shines through when used as a sauce or a reduction for grilled veggies or pork chops. Heating destroys more subtle nuances in flavor — like when you cook with wine — but it also concentrates the balsamic vinegar into a sticky, even more pronounced version of itself. It coats asparagus and green beans beautifully, delivering a burst of acidity and a balanced bite.
The Best For Dressings: Colavita Balsamic Vinegar
Tasted plain, Colavita Balsamic was a bit harsh and tannic. But it really shined in the simple vinaigrette I whipped up with Dijon and extra-virgin olive oil. Suddenly, notes of fresh figs and prunes were unleashed. It really made my salad of arugula, pears, and blue cheese sing. I’d also use this enthusiastically on a caprese or a feta watermelon salad.
The Best For Desserts: Villa Manodori Artigianale Balsamic Vinegar
If toasted caramel notes are your jam, you’ll fall for this one. The alchemy happens after the vinegar has been carefully matured for nine years in a series of oak, chestnut, and juniper barrels. More expensive than some of the other bottles on this list, it’s clear that all that time is an investment. It’s made by Massimo Bottura, the chef behind the three-Michelin-starred Osteria Francescana in Modena. It’s luxuriously silky, raisiny and rich, and perfect atop vanilla ice cream. A note: this is a fancier product than the others on this list, which is reflected in its relatively expensive price point and its availability in high-end restaurants.
The Most Versatile: Bertolli Balsamic Vinegar of Modena
The figgy sweetness distinguished this balsamic vinegar from the others I tasted. I experienced sweetness, savory richness, and a tangy bite — but a fig jam piquancy was the dominant note. I’d use this to deglaze the pan after cooking steak or on a grilled cheese with Gruyère. This accessible, adaptable flavor would be welcome in almost any application, from roasting with sheet pan veggies to drizzling over juicy summer peaches.
PHOTO CREDIT:
Photography: Paul Quitoriano
Art Direction: Sarah Ceniceros Gomez
