A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus providing a deep reddish color which may add a undesirable tint to the food being dressed. The white variety is often used when the color of white sauces or foods will be adversely affected by the dark brown color of traditional balsamic vinegar. White balsamic vinegar is milder and less sweet than regular Balsamic vinegar and is often considered more suitable for use with salad dressings, since it does not have a strong flavor that can be overpowering when used on salad greens.
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