Balsamic vinegar vs. classic vinegar
How do they differ?
In addition to classic apple or white wine vinegar, balsamic vinegar or aceto balsamico can also be found on the supermarket shelves. But what is the actual difference between these types? Is balsamic vinegar simply sweeter? And what is it used for?
We take a look at the most important differences – from production to taste.
The production
- Classic vinegars such as apple, red wine or white wine vinegars are produced using the classic vinegar fermentation process: alcohol is converted into acetic acid with the help of acetic acid bacteria – a purely biological process.
- Balsamic vinegars, on the other hand, are based on a slightly different principle: they are made from cooked grape must – the so-called “must concentrate”. The boiling down process produces a thick, slightly sweet vinegar that is significantly milder in taste. High-quality varieties such as balsamic vinegar also mature for a while in wooden barrels.
The taste
- Classic vinegar is usually tart, clear and fresh in taste – sometimes fruity (e.g. apple cider vinegar), sometimes stronger (e.g. red wine vinegar), depending on the variety.
- Balsamic vinegar is usually milder, sweeter and thicker. It brings not only acidity, but also depth, sweetness and a rounded aroma to the plate.
The most important differences at a glance
When do I use which vinegar?

Classic vinegars
... are perfect for mixing dressings or marinades, pickling vegetables or cooking soups and sauces.
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Balsamic vinegar
... are ideal with leaf salads, cheese, fruit or desserts - wherever sweetness and acidity need to work together harmoniously.
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