Balsamic vinegar is made from grapes cooked into a thickened concentrate, while white balsamic vinegar is made from a concentrate of white grapes and aged in stainless steel containers to maintain its light color. It is used for aesthetic purposes and has a milder, sweeter taste than traditional balsamic vinegar. Critics argue that it does not meet the traditional criteria for balsamic vinegar.
Vinegar is a liquid made from ethanol, a type of alcohol made from fermented fruits or grains, which is then allowed to sit and ferment until it turns acidic. Balsamic vinegar is a specific type of vinegar made from grapes that are cooked into a thickened concentrate known as “must.” The mash is then aged in a wooden container until it turns dark in color with a syrupy texture. White balsamic vinegar is a version of traditional balsamic vinegar that is lighter in color and is mostly used as an ingredient in recipes that are intended to maintain a light color.
White balsamic vinegar is made in a slightly different process than traditional balsamic vinegar. To keep its light color, a concentrate of white grapes is generally used as the base of the vinegar. While traditional balsamic vinegar is aged in wooden containers which infuse the product with a hint of flavor and dark color, the white version is often aged in stainless steel containers to avoid discoloration. The traditional balsamic vinegar is also cooked at a higher temperature which contributes to the darkening process, while the white version is cooked at a lower temperature to keep its light appearance.
Using white balsamic vinegar as an alternative to traditional balsamic vinegar tends to be for aesthetic purposes only. When traditional balsamic vinegar is used in dishes, its dark color will affect the appearance of other ingredients. The white version of the vinegar is often selected as the preferred vinegar for dressing cream sauces or other light-colored dishes when the chef does not want the dish to be overshadowed in any way.
White balsamic vinegar may be less commonly selected over traditional balsamic vinegar for taste reasons, although the taste differences between the two vinegars tend to be subtle. The white version of balsamic vinegar is generally considered to have a milder and slightly sweeter taste than the traditional version. Some may prefer the mild taste if they find traditional balsamic vinegar overwhelming or if they plan to use it as a main ingredient, such as in a salad dressing.
Critics of white balsamic vinegar generally dismiss the product as technically not a balsamic vinegar. They tend to believe it because its production process does not meet the traditional criteria for vinegars to be considered balsamic. Balsamic vinegars are often aged for years, while the white version is usually aged for a much shorter amount of time.
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