Apple Cider Vinegar vs Balsamic Vinegar
By Holly Thomson
Discover the differences between apple cider vinegar and balsamic vinegar, and how to use them in your cooking.
Apple cider vinegar, made from fermented apple juice, has a tart, crisp taste perfect for salad dressings, marinades, and pickling. Its light, fruity profile adds a refreshing touch to dishes.
Balsamic vinegar, from Italy, offers a rich, sweet, and complex flavour. Made from reduced grape must and aged for years, it is richer and pairs well with cheese, creamy ingredients, and olive-oil roasted vegetables.
Choosing between these different vinegars entirely depends on your dish. Use apple cider vinegar for a tangy kick and balsamic for extra depth and sweetness. Both are essential in a well-stocked kitchen and offer unique ways to enhance your meals.
Apple cider vinegar vs balsamic vinegar
Apple cider vinegar and balsamic vinegar are both versatile vinegars. However, their flavours and uses differ significantly.
Apple cider vinegar is made from fermented apple juice and has a tart, crisp taste. It can sometimes have a 'dry' flavour profile, in the same way you might find a 'dry' cider.
It's often used in salad dressings, marinades, and pickling due to its sharp acidity. Its light, fruity profile makes it a popular choice for brightening dishes.
On the other hand, balsamic vinegar is known for its rich, sweet, and complex flavour. Made from reduced grape must, it undergoes a lengthy ageing process.
This results in a dark, syrupy vinegar that enhances the flavour of dishes like caprese salad, grilled meats, and roasted vegetables. Balsamic vinegar can also be drizzled over strawberries or vanilla ice cream for a gourmet touch.
When choosing between the two, consider the dish you are preparing. For a fresh, tangy kick, apple cider vinegar is ideal. If you're looking to add depth and sweetness, balsamic vinegar is the better option.
Both vinegars can be used to make vinaigrettes, but they will impart very different flavours.
Experimenting with these vinegars can lead to delightful culinary discoveries. For example, a splash of apple cider vinegar in coleslaw adds a refreshing bite, while balsamic vinegar in a reduction sauce can transform a simple steak.
By understanding the distinct characteristics of each, you can use them to complement and enhance your cooking.
Both vinegars are essential in a well-stocked kitchen, offering unique ways to elevate your dishes. Enjoy experimenting and finding your favourite uses for these versatile ingredients.
What is apple cider vinegar?
Apple cider vinegar is made from fermented apple juice, giving it a tart, crisp flavour. It is often used in salad dressings, marinades, and for pickling vegetables.
Apple cider vinegar is usually double-fermented, firstly to turn it into an alcohol and then convert the liquid to an acidic vinegar.
Also know as ACV, it has round, fruity notes making it a delicious addition to salad dressings, and meat marinades – particularly pork. Many people also take a daily sip of ACV to help with joint mobility and gut health.
What is balsamic vinegar?
Balsamic vinegar is known for its rich, sweet flavour, which comes from reduced grape must aged in barrels. This aging process can take years, resulting in a thick, syrupy vinegar with complex flavours.
It adds depth to marinades and glazes, enhancing the flavour of meats and vegetables. It's also fantastic in a negroni cocktail!
When cooking, use balsamic vinegar to add a sweet, rich dimension to your dishes.
Read our guide on how to choose the best balsamic vinegar
Balsamic vinegar sugar content
Balsamic vinegar is known for its rich, complex flavour, which comes from the natural sugars in the grapes used to make it. The sugar content in balsamic vinegar can vary depending on the type and the ageing process.
Traditional balsamic vinegar, made from reduced grape must, is aged for many years, resulting in a naturally higher sugar content and a sweeter taste.
Commercial balsamic vinegar, often found in supermarkets, typically has added sugars and caramel for a consistent flavour. This type has a higher sugar content compared to traditional balsamic. When choosing balsamic vinegar, it's essential to check the label for added sugars if you are monitoring your sugar intake.
The natural sweetness of traditional balsamic vinegar makes it a versatile ingredient in both sweet and savoury dishes. It can be used to enhance salads, grilled meats, and roasted vegetables. A few drops can also elevate desserts like strawberries or vanilla ice cream, providing a gourmet touch with minimal added sugar.
Pairing it with ingredients like olive oil, herbs, and spices can create flavourful dishes without the need for extra sweetness.
Experimenting with balsamic vinegar in your cooking can lead to exciting flavour combinations. Try using it in marinades, dressings, or drizzles to discover how it can enhance your meals.
Browse our balsamic vinegar collection here
How much sugar is in balsamic vinegar
Balsamic vinegar has varying sugar content based on its type and ageing. Traditional balsamic vinegar, made from reduced grape must, contains around 15-20 grams of sugar per 100 millilitres.
This natural sweetness comes from the grapes and is concentrated during the ageing process. Commercial balsamic vinegar often has added sugars, bringing the total to about 20-25 grams per 100 millilitres.
When used in cooking, a tablespoon of balsamic vinegar has roughly 2-3 grams of sugar. This small amount can enhance dishes without adding much sugar. For lower sugar options, choose traditional balsamic vinegar without added sugars.
Is balsamic vinegar acidic?
Yes, balsamic vinegar is acidic. It typically has an acidity level of about 6%, which is lower than white or apple cider vinegar, but still noticeable. This acidity helps balance its natural sweetness, giving it a unique flavour profile.
Balsamic vinegar's acidity makes it ideal for salad dressings, marinades, and sauces. It can enhance the flavours of dishes without overpowering them. When using balsamic vinegar, its acidity can tenderise meats and add brightness to vegetables.
This balance of sweet and acidic makes balsamic vinegar a versatile ingredient in many recipes.
What's the difference between balsamic vinegar and apple cider vinegar
In summary, balsamic vinegar and apple cider vinegar are both popular but serve different purposes in the kitchen. Here are their key differences:
- Flavour:
Balsamic: Sweet, rich, and complex with a syrupy texture.
Apple Cider: Tart, crisp, and sharp with a light consistency.
- Production:
Balsamic: Made from reduced grape must and aged in barrels for several years.
Apple Cider: Made from fermented apple juice, typically unaged.
- Uses:
Balsamic: Ideal for salads, marinades, glazes, and drizzling over fruits or desserts.
Apple Cider: Perfect for salad dressings, pickling, marinades, and health tonics.
- Acidity:
Balsamic: Lower acidity (around 6%), balanced by sweetness.
Apple Cider: Higher acidity (around 5-6%), providing a tangy kick.
Choose balsamic vinegar for depth and sweetness, enhancing dishes like caprese salad or grilled vegetables. Opt for apple cider vinegar for a fresh, tangy flavour in dressings, marinades, or pickling. Both are versatile and essential in a well-stocked kitchen.
Does balsamic vinegar have salt in it
Balsamic vinegar does not contain salt. Commercial balsamic vinegar, commonly found in supermarkets, might contain added ingredients like caramel or preservatives, but salt is not typically one of them. Always check the label if you're concerned about additives.
Using balsamic vinegar in cooking can enhance flavours without adding sodium. It's great for salads, marinades, and glazes. Its sweet and tangy profile can bring depth to dishes without relying on salt. For those watching their sodium intake, balsamic vinegar is a good choice for adding flavour without added salt.
Experiment with balsamic vinegar to discover its versatility in your cooking. From drizzling over fruits to adding a splash in sauces, it offers a unique way to enhance your meals naturally.
