Does Balsamic Vinegar Need To Be Refrigerated?

Balsamic vinegar makes it easy to flavor all sorts of dishes and in general, a little goes a long way. This also means it might take some time to use up the entire bottle. Does balsamic vinegar need to be refrigerated? And what can be done to make it last longer? Let’s find out!

What Is Balsamic Vinegar?

Balsamic vinegar is a concentrated, highly flavored vinegar made from grape must, sometimes mixed with other ingredients. True balsamic vinegar is made only in the Italian provinces of Modena and Reggio Emilia.

Anyone can produce aceto balsamic since this term is unregulated. However, there are three balsamic vinegars with protected names:

Aceto Balsamico Traditionale di Modena DOP

This type of balsamic is made only in the Modena region from reduced grape must that is aged in wooden barrels for at least 12 years.

Aceto Balsamico Traditionale di Reggio Emilia DOP

Produced similarly to the Modena version above, this vinegar originates in the Reggio Emilia province and also requires extended aging.

These traditional balsamic vinegars are of the highest quality and they’re most expensive. Prices can often exceed $100 per bottle, although I find it justified. After all, it does take over a decade to produce it!

Aceto Balsamico di Modena IGP

A slightly cheaper type of balsamic vinegar made from a mixture of grape must and white vinegar. The fermentation process is skipped which is why white vinegar is added.

Its name is still protected by the European Union’s Protected Designation of Origin and can only be made in Modena or Reggio Emilia.

Due to high demand, this more affordable type of balsamic vinegar was created. It requires an aging period of at least 2 months and wooden barrels are not mandatory.

Aceto Balsamico di Modena IGP can be aged up to 3 years, in which case it will be labeled as “invecchiato” (aged).

The cost per bottle is usually in the $10-$50 range, and you’ll notice this is the type most commonly found on grocery store shelves.

Even for this cheaper product, the price is a good indicator of quality. The amount of white vinegar producers can add to balsamic IGP is not regulated and it can contain up to 50% white vinegar.

It can also contain thickening agents and additives so I recommend reading the label carefully before choosing a specific brand.

Condiment (Condimento) Balsamic

In theory, condiment balsamic is a quality type of vinegar that’s not under tight D.O.P. regulations.

This means it can be produced outside the traditional regions of Modena and Reggio Emilia and doesn’t need to follow the specific process of making aceto balsamico tradizionale.

The lack of regulations also allows poor-quality balsamic to be labeled as “condiment”, so your best bet is to carefully read the list of ingredients before purchasing. The no. 1 rule: grapes should be the first ingredient.

A good condiment balsamic can cost close to $50 and it should have a thick consistency with balanced acidity, sweetness, and fruit flavor.

Does Balsamic Vinegar Need To Be Refrigerated?

No. Balsamic vinegar can be stored at room temperature, in a dark place. Some people find the flavor of balsamic vinegar is better at room temperature.

You can refrigerate it but only if you enjoy it better cold for recipes such as salad dressings or drizzled on caprese.

How Long Does Balsamic Vinegar Last?

Short answer: Unopened balsamic vinegar lasts 3-5 years, even if that surpasses the expiration date by a few years. Opened balsamic vinegar should be consumed within 2-3 years for the best quality. As long as it’s stored properly it will stay safe to eat indefinitely.

This applies to all types of balsamic vinegar, including the cheaper varieties. Despite the different ingredients and processing methods, they have a similar shelf life.

Unopened

Balsamic vinegar lasts 3-5 years if the bottle is still sealed. The flavor will dilute over time, though it will be safe to eat.

There’s no need to refrigerate balsamic vinegar since it keeps so well at room temperature. What matters is to store it in a dry and dark location like a cupboard or a pantry.

The quality of your balsamic will also affect how long it stays safe to eat. Expect traditional balsamic vinegar to have a longer shelf life than cheap imitations.

Opened

Once opened, balsamic vinegar will keep its original flavor for 2-3 years. It won’t go bad for a few more years, though. This means you have plenty of time to use it!
Still, I recommend you consume it within 2-3 years to enjoy it at its best.

How To Store

Balsamic vinegar has two enemies: heat and light. As long as you keep it in a dark location away from heat sources it will last indefinitely.

Avoid storing your bottle of balsamic on the windowsill, next to the stovetop, or oven.

The high amount of acid balsamic contains allows it to stay unaffected by oxygen exposure. Even opened balsamic vinegar stays good for up to 3 years. Making sure the cap is tightly closed is enough to preserve it.

Refrigerating balsamic vinegar won’t lengthen its shelf life. In fact, this vinegar is considered to have the best flavor at room temperature. Unless serving it cold is your personal choice there’s no need to keep it in the fridge.

Can You Freeze?

Does vinegar freeze? And is it okay to store balsamic vinegar in the freezer?

Yes, vinegar freezes, including balsamic vinegar. Truthfully, there’s no reason to freeze balsamic vinegar.

It keeps well at room temperature, and it would take up unnecessary space in the freezer. Even more, freezing vinegar will dilute its concentration over time which might affect the flavor of your dishes.

How To Tell If Balsamic Vinegar Has Gone Bad

Nothing lasts forever, right? As shelf-stable as balsamic vinegar is, if you completely forget about it in the back of a cupboard, it will go bad eventually.

Here’s what to look out for:

Smell

Good balsamic vinegar has a complex sweet and tangy scent. If it’s unpleasant or off-putting in any way, it should be discarded.

Taste

Over time, balsamic vinegar can lose some of its acidity and have mellower flavors. It shouldn’t taste weird or off. That means it’s no longer safe to eat.

Mold

Vizible fuzz is a sign mold has contaminated your bottle of balsamic. This doesn’t happen often, but it is something to look out for.

Note: If your balsamic vinegar is still within the recommended shelf life but it looks a bit cloudy or there is some sediment at the bottom of the bottle, it doesn’t mean it has gone bad.

Favorite Recipes

Balsamic vinegar bundles flavors that can balance numerous types of dishes. Sweet, tangy, and fruity, it’s wonderful for balsamic vinaigrettes and balsamic sauces.

I wholeheartedly recommend you try it as an ingredient for meat glazes like these Instant Pot keto pork chops. The sweetness and acidity of balsamic is always a wonderful addition to meat!

It also works as a dressing for veggie-rich dishes like this vegetarian harvest wild rice.

You can easily elevate simple roasted or air-fried vegetable recipes with a simple mixture of olive oil, balsamic vinegar, salt, and pepper.

We love making these easy dishes, especially on busy weekdays when time is scarce. Here are some of my go-to roasted and air-fried vegetable recipes that go great with balsamic vinegar:

• Roasted Beets And Carrots
• Sheet Pan Roasted Brussels Sprouts
• Sheet Pan Roasted Delicata Squash
• Roasted Mediterranean Vegetables
• Air Fryer Carrots

And don’t forget about balsamic as a classic ingredient of Caprese. It even works for caprese inspired-dishes like this crustless Caprese quiche, at least as an optional side.

Last, but not least. balsamic vinegar can substitute other types of vinegar such as sherry vinegar, black vinegar, rice vinegar, and white wine vinegar. Some of these are harder to find, unlike balsamic which is available in most grocery stores.

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