Vinegar is a liquid that's created of ethanol, a sort of alcohol produced from grains or fermented fruit, then it’s furthered allowed to ferment until it becomes acidic. Balsamic vinegar is a particular kind of vinegar that is produced from grapes, which are cooked down into a thickened concentrate referred to as "must." White balsamic vinegar is a variation of traditional balsamic vinegar that is lighter in color and is chiefly used as an ingredient in recipes, which are meant to maintain a light color.
White balsamic vinegar is created in a process that is somewhat different than conventional balsamic vinegar. White balsamic vinegar combines white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. Some artisans aged in the vinegar in oak barrels for a more complex taste, while others use stainless steel.
The main reason one would use white balsamic, rather than regular, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring, if that sort of thing matters to you.
White balsamic vinegar might be less commonly selected over conventional aged balsamic vinegar for flavor reasons, although taste differences between both vinegars are usually subtle. White balsamic vinegar is usually thought to possess a slightly sweeter and lighter taste than the traditional version. Some may prefer the mild taste if they plan to use it as a main ingredient, like in a salad dressing.
Critics of white balsamic vinegar generally dismiss the item as not technically being a true aged balsamic vinegar. They tend to believe this because its creation process does not meet the standards for vinegars to be considered balsamic. Balsamic vinegars are often aged for many years, while the white variant is usually aged for a considerably shorter length of time.