Only two locations produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia in Italy. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. Balsamic vinegar is rich, glossy, a deep brown in color, and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice, with hints of wood from the casks. This week we are reducing the vinegar even more to produce a sweeter and less tart version of balsamic. The reduction pairs well with the delicate shrimp and light and crisp baby spinach.