White balsamic vinegar comes in light or very pale golden tones, similar to the color of white wine. The white or very pale gold color of white balsamic vinegar is due to its manufacturing process, which differs from aged balsamic vinegar. Unlike dark balsamic vinegar, white balsamic vinegar does not go through a lengthy aging process in wooden barrels.
White balsamic vinegar is made from white grape must or white grape wine. This must or wine is subjected to cooking to concentrate the flavors and then proceeds to fermentation. During this process, the vinegar does not come into contact with the wooden barrels, unlike aged balsamic, which prevents the transfer of pigments and flavors from the wood.
By not having contact with wooden barrels, white balsamic vinegar maintains its light color and translucent appearance. Although there may be some variation in hue, it is usually a very pale white or gold color, similar to that of white wine.
Taste: White balsamic vinegar has a milder, less intense flavor compared to its dark counterpart. Its acidity is balanced and is complemented by a slight sweetness, providing a smoother and less bittersweet flavor than aged balsamic vinegar.
Aroma: Its aroma is fresh and clean, with subtle fruity touches and light grape notes. In addition, it can have floral and herbaceous nuances that enhance its delicacy.
Dark Balsamic Vinegars
Balsamic vinegar has a dark color, usually dark brown, which intensifies further over time due to the aging process. Its dense and viscous texture is the result of the concentration of flavors during this process. Its dark color originates from two main reasons: the long aging process in wooden barrels and the concentration of sugars and flavors that occurs during this time.
As aged balsamic vinegar ages in these barrels, the natural sugars present in the grape must be transformed into more complex compounds due to the activity of yeasts and bacteria present in the cellar. This fermentation and oxidation process contributes to the formation of chemical compounds that give vinegar its dark color and characteristic sweet-sour flavor.
Moreover, during the aging process, the vinegar slowly evaporates, resulting in a higher concentration of flavors and nutrients in the remaining liquid. This concentration is also responsible for the darker shade of aged balsamic vinegar compared to younger vinegars or other types of vinegar.
Taste: It has a perfect balance between sweet and sour. Its flavor profile combines sweet notes with a touch of acidity, offering an exceptional taste experience.
Aroma: Its fragrance is pleasant and fruity, with marked notes of grapes and raisins. Some aged balsamic vinegars may also have woody undertones due to the barrel aging process.
