Balsamic vinegar is similar to wine in that the longer you age it, the better it gets. Commercial balsamic vinegar these days are sometimes only aged for 2 months before it hits the store shelves. Younger balsamic vinegar is good for cooking and light salad dressings, but if you want to truly appreciate the full flavours, it is best to use an aged balsamic vinegar. Typically this would be around 12 years and up to 25 years. Aged balsamic vinegar is fantastic for dipping, salad dressings and sauces where it can shine.