Balsamic vinegar has become quite popular among chefs, amateur cooks and foodies. But how do you exactly use balsamic vinegar? How do you select, use and store this precious ingredient? To explain, we need to take a step back. In fact, there are many different kinds of balsamic. The subject is actually quite complicated even for an expert.

But to simplify, you really need to know that there are three main categories of Balsamic vinegar. Each has its own characteristic taste and therefore suitability for specific culinary uses. IGP balsamic vinegar, awarded by the European IGP blue seal (IGP is Italian for Protected Geographical Indication), is a very large category of balsamic vinegars. 

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Source: http://www.cookwithgrazia.com/