First, I think it is important to mention that in most circumstances cooking with your balsamic vinegar will lose much of its flavor and complexion. So it is best used after a food is cooked.

Below is additional information about what each specific product pairs well with as written by the vineyard:

12 Year Seasoned - Aged Balsamic Vinegar:

lightly seasoned cheeses, poultry, all kinds of salads, fruit, and ice cream

12 Year Reserve - Aged Balsamic Vinegar:

light & medium seasoned cheeses, poultry, cured meats, rice, vegetables, fruit, and ice cream

20 Year - Aged Balsamic Vinegar:

medium & extra seasoned cheeses, all types of meat, certain fish such salmon such as salmon & squid, rice, fruit, and ice cream

The easy rule to follow is -

The older the cheese, the older the balsamic.

For example a young cheese like mozzarella should be used with a younger balsamic vinegar as the flavors and complexion of an older balsamic vinegar may be lost. However if one wanted to pair balsamic vinegar with parmigiano reggiano an older balsamic is better suited.

It all starts with the grapes. They are harvested in the fall then pressed and cooked all in the same day.

This creates what is known as grape must. The must is then placed into various barrels and allowed to mature over a period of 12 to 40 years depending on the desired product.

The vinegar is bottled in the farm house with natural cork made in Sardinia, secured with hemp rope, and sealed with wax originating from Venice.

Store balsamic vinegar away from direct sunlight or heat. It should not be kept in a refrigerator. Many people find that it is best kept in a pantry or a cabinet.

Most orders are shipped on the same or next business day.

We ship with UPS ground out of the Philadelphia area. Please reference the map here to see estimated shipping times. 

You can reach me at mike@truebalsamic.com if you have any questions or issues.

Much of the balsamic vinegar that is imported into the US is made with wine vinegar that is sweetened, dyed, and sometimes thickened to imitate the authentic version.

IGP stands for "Protected Geographical Indication". It means that the product was made in either Modena or Reggio Emilia. The two "homes" of balsamic vinegar.

This distinction does not mean much more than that. While a select few IGP products are great, the IGP standard allows for the majority to be made with wine vinegar that is then sweetened, dyed, and thickened to imitate the true process.