Italian balsamic vinegar, also known as black vinegar, is directly fermented from grape juice. The small editor also introduced it before. It is a kind of vinegar that I like very much. The color is very dark tea black. In Italian, Aceto Balsamico means "fragrant". The cooked grapes are boiled into pulp and put into the rice barrel for more than 12 years to make vinegar, which can be diluted directly with water or used as seasoning vinegar or dipping vinegar. The authentic Italian balsamic vinegar is only selected from the local Trebbiano, Lambrusco, Spergola and Berzemino white grape varieties. The late-ripe grapes with high sugar content are picked in the late autumn, and the juice is extracted and made into unfermented wine, and then boiled in the open air and concentrated to 30-50%. The concentrated unfermented wine is added with part of wine and vinegar, and then transferred to it for even fermentation under the action of yeast and acetic acid bacteria.

Black grape vinegar is suitable for meat dishes, fish dishes and salads. Its unique flavor and fragrance can add fresh color to ordinary meals and give you taste satisfaction. For salads, you only need to make French salad dressing with olive oil, use salt and pepper to adjust the taste, and drop black grape vinegar at the end, which is very good.

The difference between the two: First, brewing methods, processes and raw materials are different. Second, it is used for different purposes. Red wine vinegar is a very common seasoning in western food, and is the most basic sour sauce. The raw material is grapes. It is used for meat dishes, fish dishes, and salad making in western food. In addition to being used as seasoning, balsamic vinegar can also be eaten with cheese, or spread on fruit and biscuits.