How to Choose a Good Balsamic Vinegar + A Cherry Balsamic Spritz

You know the feeling. Standing in front of a wall of balsamic vinegar, trying to make sense of it all. The labels are confusing, the bottle shapes vary wildly, and the prices range from modest to eye-watering. Maybe you look for something with a special seal, a pretty label, or a distinctive bottle shape—some clue that it’s the right one. But unless you know what to look for, it’s hard to tell what’s actually good.

At Flavourfull, the approach is different. Rather than overwhelming you with options, we try to give you "one good thing" - in this case, one great vinegar. A single, carefully chosen bottle that brings flavour, balance, and value to your kitchen.

That vinegar is Acetomodena’s Balsamic Nera—a medium-density IGP (Indicazione Geografica Protetta) balsamic made in Modena, Italy. It’s produced by Acetomodena, a family-owned acetaia rooted in three generations of vinegar-making expertise. Their balsamics are aged in traditional wooden barrels, including some that are over a century old, and made using estate-grown grapes harvested from their own vineyards. The result is a vinegar with round, well-integrated flavour—bright yet smooth, gently sweet without being cloying, and balanced enough to use across a wide range of dishes. It’s also one of the rare IGP vinegars that’s rich in character without being prohibitively expensive—exactly the kind of pantry staple that earns its keep.

So what makes a balsamic vinegar good?
If you're wondering how to choose balsamic vinegar, here’s what to keep in mind:

– Ingredients matter. A quality balsamic should list only cooked grape must and wine vinegar—no caramel colouring, added sugars, or artificial thickeners.
– Know your designations.
 – DOP (Denominazione di Origine Protetta), or in English PDO (Protected Designation of Origin), vinegars are the most strictly regulated. Made entirely from Modena-grown grapes, they’re aged for a minimum of 12 years and deliver syrupy richness and layered complexity. These are best used sparingly—for drizzling or finishing.
 – IGP (Indicazione Geografica Protetta), or PGI (Protected Geographical Indication), vinegars are more flexible in terms of ingredients and aging. But that also means there’s a wide range of quality within the category. Some are thin, overly acidic, or artificially sweetened. Others—like the one Flavourfull carries—are carefully aged, well-balanced, and made using traditional methods. In short: you have to know what you’re buying.
– Don’t rely on thickness. Viscosity isn’t a reliable measure of quality. Some thicker vinegars are artificially reduced or sweetened and lack flavour complexity. The only way to know is to taste.
– Aromatics are a clue. A good balsamic has depth—sweet, tart, gently woody. It shouldn’t smell harsh, sharp, or overly sugary.

How to use good balsamic vinegar
Once you’ve found a balsamic vinegar that tastes balanced, layered, and not overly sweet, the best thing you can do is use it—frequently and with confidence. A well-made vinegar should be versatile. Drizzle it over fresh or roasted vegetables, grilled meats, or summer stone fruit. Whisk it into dressings, fold it into sauces, or simply drink it.

This week’s recipe pairs balsamic with peak-season cherries—those dark, juicy ones that already hint at vinegar’s tang. Stirred with ice and a splash of sparkling water, the result is a cherry balsamic spritz that’s light, refreshing, and surprisingly complex. If you’ve tried shrubs or kombucha, you’ll recognize the appeal. If not, this is a gentle, delicious introduction.

Here’s how to make it.

Cherry Balsamic Spritz
Serves 1

Ingredients:
6 sweet cherries, stemmed
1 tsp sugar
Tiny pinch of salt
2 tbsp (1 oz) Acetomodena Balsamic Vinegar Nera
Lemon slices, mint sprigs
Soda water, to top

Method:

1. Place cherries, sugar, and salt in the bottom of a mixing glass. Use a muddler to crush until the cherries release their juice and pulp (no need to remove the pits).

2. Add the balsamic and muddle gently to combine.

3. Fill a clean glass with ice, lemon slices, and mint sprigs.

4. Strain the cherry mixture into the glass, pressing on the solids to extract as much juice as possible.

5. Top with soda water and serve immediately.

Pro tip: The cherry-balsamic mixture also makes an excellent base for vinaigrettes—just whisk with olive oil and a touch of grainy mustard and season well with salt and pepper.

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For anyone looking to upgrade their vinegar without splurging on a collector bottle, this is the place to start. One good vinegar. Many beautiful uses.