Made from white wine vinegar  from Trebbiano grapes grown in the Modena region of Italy combined with concentrated, uncooked grape must. White Balsamic vinegar has spicy flavor with a moderate amount of acidity about 5.2% to about 7.0% and lacks the rich caramelized flavor of traditional Balsamic. It works well in salad dressings and in any sauce where a red vinegar is undesirable.