Basic balsamic vinegar is the one to use for dressing a salad, for a syrupy reduction to drizzle over food, or as a marinade. Besides undergoing a culinary procedure that changes the nature of the vinegar, these uses also require a considerable amount of it.
Look for a good Aceto Balsamico di Modena when you want both to showcase the vinegar and accentuate the food. This would be similar to how you might use a good extra-virgin olive oil: Drizzle it over something at the table, or add a splash to a sauce or cooking juices just before serving.
What Does It Taste Like?Use a traditional balsamic vinegar much as you would a fine wine: carefully and with respect for its integrity. After all, you want to taste and appreciate its unique flavor and complexity. Drizzle it over aged cheeses or rich gamy foods like roast squab or duck liver pâté, or serve a thimbleful with dessert or after supper as a digestivo.
Look for a good Aceto Balsamico di Modena when you want both to showcase the vinegar and accentuate the foodBalsamic vinegar is typified by its soft, rich palate feel and a notable sweetness balanced by acidity. A traditional balsamic vinegar from Modena or Reggio Emilia adds the unique character of specific local grape varieties and the multilayered complexity that comes from a time-honored production process and extended aging.}
Balsamic Vinegar Substitute
If using it for a salad or marinade, substitute a good red wine vinegar. If you want a hint of the umami balsamic vinegars typically have, add a bit of soy sauce. And if you are looking for that grapey intensity, add a little grape juice concentrate. You can also look for other Italian condiments made from concentrated grape must such as mosto cotto or saba.