[[{“value”:”Balsamic vinegar can do much more than finish a salad. A good bottle can add sweetness, acidity and depth to everything from roasted vegetables and grilled meats to cheese and homemade dressings. But with so many options available, knowing which bottles are worth buying can be tricky. To find the best choices, Eat This, Not That! asked chefs which balsamic vinegars they recommend. Here are the top three brands that have earned approval.
Traditional Balsamic Vinegar of Reggio Emilia PDO -12 years old “Lobster Seal”
When you want a bottle that can be used sparingly as a finishing touch or incorporated into a homemade dressing, this aged Traditional Balsamic Vinegar of Reggio Emilia offers plenty of versatility, according to Judith Naranjo, head chef at Protein Chefs and a Red Seal certified chef. “Though pricey, this balsamic vinegar is authentic, more concentrated and comes with a nice acidic scent without being too sharp and is an excellent pick for a nice, last-minute swirl, making your own salad dressings, or adding to meat marinades, my favorite being flank steak,” she says. “I use it to make my own balsamic vinegar dressing and even just as a glaze on cheese.”
Giusti’s 2 Gold Medals
Finding a balsamic vinegar that doesn’t overpower your dish is key and Jorge Thomas, chef, butcher and founder of Swaledale Butchers, says Giusti’s 2 Gold Medals is his ideal pick. “A good balsamic needs a bit of sharpness as well as sweetness,” he says.” Don’t judge it just by how thick it is. Giusti’s 2 Gold Medals is made with cooked grape must and aged wine vinegar, and it’s useful for both dressings and cooking.” For cooking tips, Thomas suggests the following: “I’d try a little over roasted onions while they’re still warm, or with some grilled vegetables. Go gently – you want it to bring the other flavours together, rather than take over the plate.”
Lucini Aged Balsamic Vinegar of Modena
A store-bought balsamic doesn’t have to be an afterthought. Lucini Aged Balsamic Vinegar of Modena offers an accessible option for shoppers who want something a little more polished without seeking out a specialty bottle. “It has a nice mouthfeel and isn’t overly astringent, which is what sets it apart from a lot of grocery store balsamics,” says Marissa Stevens, home chef, founder and recipe developer at Pinch and Swirl.
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