i was really surprised about balsamic, i can honestly say that every once in a while i'm be put in my place while i eat a piece of humble pie... i had just assumed that balsamic vinegar was a thing, in and of itself! not a combination of multiple ingredients! like a one-ingredient situation that just is what it is.... no such luck my friends! it seems to generally be a combo of wine vinegar, grape must, sulfites, and the dreaded caramel.
so... how do we handle this? what's the how-to? well, just as "modified" ingredients should set off red flags for us, yet they don't necessarily indicate the presence of gluten, so does "caramel" or "caramel color". all we need to do is check it out! for the run-down on how to do that, check out this article for the step-by-step.
my research and development department (aka my handsome husband marc) found us a great one that we buy from the superstore that looks like this:
maybe next time i'll clean up my kitchen before taking a picture in it?
and that, folks, is the skinny on balsamic vinegar. find a good one and enjoy it-