The Right Way To Store Balsamic Vinegar (Most People Get It Wrong)

In Italian restaurants, balsamic vinegar sits with oil in its caddy on tables, seemingly never moved to a cool, dark place. I store vinegar of all kinds in the refrigerator, which is the ultimate cool, dark location. What's the best way to store balsamic? I had to ask my friend Andrea Mancuso Morini, who works for the Consorzio Tutela Aceto Balsamico di Modena—aka the group in charge of promoting and protecting Balsamic Vinegar of Modena.

Andrea was straight to the point, as he often is: "Never put [the] product in the refrigerator," he told me. Whoops!

Instead, he recommends keeping balsamic vinegar in the pantry, where you store olive oil, salt, and other staples. (If your olive oil is on the countertop or in a cupboard near the stove, now's a good time to move it.) This is true for both unopened and opened balsamic vinegar.

"To prevent the vinegar's characteristic aroma from being altered, make sure to keep it away from other foods or substances with pronounced odors," Andrea adds. That means no storing vinegar in a cabinet that also holds a collection of spices. Keep balsamic vinegar out of direct sunlight, too—the light and heat may cause vinegar to degrade, changing its flavor and potentially lowering its quality over time.

What Happens if You Store Balsamic Vinegar in the Fridge?

It won't spoil. But like heat and sunlight, the cold temps in a refrigerator will affect vinegar's complex flavor over time. If you want to chill vinegar for a balsamic salad dressing, that's simple. Just shake up the dressing in a mason jar and pop the jar in the refrigerator while you prep dinner.

For really good balsamic vinegar, though, I recommend using it at room temperature so you can experience the full complexity of the product. You wouldn't serve a cabernet or pinot noir out of the refrigerator, right? You want it closer to a cool room temp so you're able to taste all the different flavor notes. Enjoy a high-quality balsamic the same way.

When To Replace Your Balsamic Vinegar

It's rare for balsamic to go bad, Andrea says—it's so acidic that it's unlikely to spoil. However, oxidation, contamination, or poor storage can cause vinegar to smell musty, funky, or like harsh chemicals. For the best flavor, discard any "off" balsamic and start fresh.

"If you keep [the vinegar] for a very long time, a little bit of sediment may form, but that’s completely normal and not a sign that it should be tossed," Andrea adds. He keeps at least three types of balsamic vinegar at home at all times, so I trust him!