Does Balsamic Vinegar Go Bad? The Best Way to Store It

Balsamic vinegar is likely one of those condiments you have in your pantry, but don’t use as often as you could. While it can obviously be used to make an easy vinaigrette, as well as other salad dressings and marinades, balsamic vinegar also shines when drizzled over vanilla ice cream, used to garnish meat dishes, or splashed in cocktails. Here, we’ll share how to buy the best balsamic vinegar you can find, and interesting ways to use it, as well as how to store balsamic vinegar, how long it lasts, and how to tell when your balsamic vinegar has gone bad. Keep reading for everything you need to know about this underrated ingredient!

How to Buy the Best Balsamic Vinegar

If you’ve ever taken a stroll down the vinegar aisle at your local grocery store, you’ve likely been greeted by a bevy of balsamic vinegars, but not all balsamic vinegar is created equal. In fact, the real deal is produced in specific areas of Italy, and is made in accordance with a set of strict rules and regulations. Here are the two types of balsamic vinegar you should know:

• Balsamic Vinegar of Modena PGI (Protected Geographical Indication): This type of vinegar consists of cooked grape must and wine vinegar, and is produced in Modena and the Reggio Emilia provinces of Italy. It is aged for a minimum of 60 days. When Balsamic Vinegar of Modena PGI is aged for more than three years it earns an “invecchiato” or “aged” classification, and tends to have a more complex, balanced taste than younger Balsamic Vinegar of Modena PGI. This type of balsamic vinegar is more affordable, and is easy to find at the supermarket or speciality stores. It has a variety of different uses, making it an excellent pantry staple.
• Traditional Balsamic Vinegar of Modena PDO (Protection Designation of Origin): Produced in smaller batches in Modena, this type of balsamic vinegar is made exclusively from cooked grape must, which is aged for a minimum of 12 years. Once it reaches 25 years of age, it can boast the “extravecchio,” or “extra-aged” title. Because Traditional Balsamic Vinegar of Modena PDO takes longer to produce, it tends to be rarer and more expensive. It gets thicker and more aromatic as it ages, with a tangier, fuller flavor than Balsamic Vinegar of Modena PGI.

So, how do you know that the balsamic vinegar you’re buying is either Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena PDO? “When you’re buying Balsamic Vinegar of Modena PGI, the complete and correct name should be written on the bottle’s label in Italian as ‘Aceto Balsamico di Modena IGP.’ Sometimes you’ll also find the English translation, but the Italian name should always be visible too,” says Andrea Mancuso Morini, a representative of the Balsamic VInegar of Modena Consortium. “Authentic Balsamic Vinegar of Modena will have a blue and yellow seal that marks it as a certified PGI product. If you don’t see the blue and yellow seal, or ‘Modena’ written on the bottle, it is not the authentic, certified, imported from Modena product.” 

For Traditional Balsamic Vinegar of Modena, meanwhile, make sure to look for the red and yellow official PDO mark. Here too, it will be written as “Aceto Balsamico di Modena Tradizionale” in Italian. Additionally, traditional Balsamic Vinegar of Modena (PDO) only ever comes in a spherical, 100-ml Giorgetto Giugiaro-designed bottle. If the bottle is any other shape, it’s not Traditional Balsamic Vinegar of Modena.

How to Use Balsamic Vinegar

Now that you know the difference between the best two types of balsamic vinegar produced in Italy, what are some of the best ways to use and cook with them? “Balsamic Vinegar of Modena PGI is incredibly versatile, thanks to the diverse blends of grape must and wine vinegar that each producer develops,” says Morini. “The flavor can range from extremely tangy, to rich and velvety. You can really use it on just about anything on a daily basis, including marinades, vinaigrettes, and dressings.” 

If you have aged Balsamic Vinegar of Modena PGI on hand, Morini notes that you can use it to add a more complex flavor to a variety of popular dishes. “I recommend using it on meat dishes, fresh pasta, and desserts—ice cream in particular,” he notes. “Balsamic Vinegar of Modena is also great in cocktails; and despite it being an intensely Italian product, it also works on recipes from other cuisines, including Asian and Latin American dishes.” 

Traditional Balsamic Vinegar of Modena, on the other hand, is really meant to garnish dishes, and as such, should be used sparingly. Instead of emulsifying it or cooking with it, use it to dot or lightly drizzle over savory meat, vegetable, and pasta dishes, such as tortellini, as well as desserts, like gelato or fresh fruit.  

How to Store Balsamic Vinegar

Regardless of the type of balsamic vinegar you have, the storage process is the same. “Never [store these products] in the refrigerator,” declares Morini. “It’s fine to keep them in your pantry, where you have your oil, salt, and other staples.” Ideally, you should opt to store your balsamic vinegar in a cool, dark place that isn’t too close to your oven or stove, as the heat from those appliances could impact the overall quality of the balsamic.  

How Long Does Balsamic Vinegar Last?

Unlike, say, olive oil, both Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena PDO can last “for years” if stored properly, according to Morini. And this is true even if you have already opened the balsamic vinegar bottles, since the acidity of vinegar makes it self-preserving. “Given their versatility however, it’s rare they last too long in your pantry!”, Morini adds.

How to Tell When Balsamic Vinegar Has Gone Bad

When you’re doing a pantry clean out, you can likely leave your balsamic vinegar exactly where it is. “In truth it’s very rare that Balsamic Vinegar of Modena PGI goes bad,” Morini notes, and the same is true for. Traditional Balsamic Vinegar of Modena PDO. “If you keep them for a very long time, a little bit of sediment may form, but that’s completely normal and not a sign that they should be tossed.”