White Balsamic Vinegar
For white balsamic the "grape must" is pressure-cooked to prevent it from browning before it’s aged for a short time. The result is a golden-hued vinegar that tastes like a gentler version of syrupy balsamic. White Balsamic Vinegar has a sweet, subtle flavor and a clean color. This vinegar is mainly used in marinades, in salad dressings, and light colored sauces. White balsamic is aged up to 12 years, in new wood barrels which have not been fired on the inside.