While traditional balsamic vinegar (Italian: aceto balsamico) dates back to 1046, with rich ties to the regions of Modena and Reggio in Italy, this thin to syrupy condiment remains a gourmet culinary staple in countries all around the world, many of which produce mixtures of intense and concentrated varieties of their own. Made wholly or partially from grapes, balsamic vinegar is slightly sweet and possesses a distinct dark coloring and delicious intensity with the power to enhance salad dressings, marinades, and sauces. That being said, each grapeâs origin and the years it has spent aging will contribute to the overall quality of the finished product.