It starts out same way regular balsamic vinegar does: with grapes. Both types begin with a white-grape “must” (the term used to describe the crushed fruit plus the skins, seeds, and stems).

The recipe calls for ¼ cup of white balsamic vinegar, but that might be a bit too sharp for some. I recommend starting with ⅛ cup, then adding more to taste after blending.

How white balsamic vinegar is made While traditional dark balsamics are aged in wooden barrels for at least 12 years, white balsamics age for less time (usually a maximum of 12 years).