Trader Giotto’s (Joe’s) Balsamic Glaze

Trader Joe's Balsamic Glaze

The lying little bottle.

Let’s keep it up with the balsamic vinegar, yeah? Today we’re going to look at Trader Joe’s Balsamic Glaze.

Now a glaze is an interesting thig to buy – one of those intriguing grocery product outliers, like bouillon cubes or cloves – that you only by once every 3 years or so and which seems to be manufactured exclusively by tiny, unknown companies with names like “Winslow’s” or “Classic Star”.

Let me say, up front, that this is a pretty good product. Glaze is a weird accessory to food – only lending itself to a few dishes – and I’ll admit that this glaze has vexed me in my efforts to incorporate it into my meals. It’s certainly not something you’re going to use every day, but it does have a multi-year shelf life so that’s not a big problem. Trader Joe’s Balsamic Glaze is a mixture of a thick, natural grape syrup (called grape must) and balsamic vinegar, and it tastes exactly like what you’d expect a vinegar infused grape syrup would taste like. It has a sweet, strong tang that pairs nicely with pork medallions or roast beef, or as a side sauce with Italian-herbed potatoes. There’s no sugar added to the glaze, but don’t underestimate the sweetness – the grape must, being the concentrated remains of crushed grapes, is 10-15% glucose by weight. That said, the balsamic vinegar is strong enough that it makes up the primary taste. This one will zing your tongue before it soothes it. I’m not going to ladle the praise on too liberally here though. A sweet, vinegary syrup is a bold new taste but not necessarily one everybody is going to flip over. I dip into this bottle twice a month or so and have always left satisfied but never blown away.

What intrigues me more than the taste is the weird marketing shenanigans Trader Joe’s has gotten up to with this product. This is sold on the Trader Giotto’s label, it also proudly touts the fact that it’s not just “Made in Italy” but even a “product of Modena” made with “traditional methods”.

Let’s take a look at what they’re insinuating.

Balsamic vinegar, true balsamic vinegar – Aceto Balsamico Tradizionale di Modena – is essentially refined grape must, aged for a decade in special casks within the town of Modena, Italy. This is a designation protected by international law to prevent cheap knockoffs. True balsamic vinegar sells for around $100 an ounce, and is justly craved by the well-to-do trendy gourmet set.

On the other hand, Aceto Balsamico di Modena (no “tradizionale”) is an inexpensive, commercially produced imitation of true balsamic vinegar, which is to say it’s the only type you or I have every had. This balsamic vinegar is really just a mixture of ordinary vinegar with food coloring, some caramel and bit of thickening agent. A dollar a gallon, in other words.

If Trader Joe’s were the hardcore mofo’s they want us to think they are we would be discussing the former right now. In reality, of course, this glaze is made with the latter. What I don’t understand is why they’re bothering with the antics here. We’re not idiots, TJ, we’re not going to think you’ve somehow figured out a way to package super-expensive, authentic balsamic vinegar into a plastic squeeze bottle at $2.99 a pop. Why bother with the misleading language? Made with “traditional methods”? Really? You mean the method of mixing food coloring and ordinary wine vinegar, just like they did in the middle ages?

It’s a sad fact that we live in a time where the shape of our daily life has predominantly been decided by marketers trying to make a buck. Every man-made thing we come into contact with, from our cradles to our coffins, have passed through the hands of a marketer at some point. I’m aware of this, it’s the way of the world, but I sometimes like to fool myself into thinking that maybe there’s a corporation out there that could change things, that maybe there’s a CEO who values genuine human interaction over a forklift full of money. Trader Joe’s does a better job than most at coming across as sincere, so moments like this are important reminders that in this day and age, faking sincerity is just one more way to get that dollar out of your pocket.

The Breakdown:

Would I Recommend It: If you have use for a sweet, vinegar glaze this is a good bet.

Would I Buy It Again: One is enough, thanks.

Final Synopsis: A sweet, tangy glaze that promises more than it can deliver.

Trader Joe's Balsamic Glaze - Nutritional Facts

Trader Joe’s Balsamic Glaze – Nutritional Facts

11 Comments on “Trader Giotto’s (Joe’s) Balsamic Glaze”

  1. Anonymous says:

    Sorry — I disagree with your comment, once is enough. I am hoping that they never stop carrying this product. Just drizzle a little on a tomato, basil, and mozzarella salad and you’ll think you died and went to heaven.

  2. Carolina says:

    I use this stuff constantly. Husband is addicted to caprese salads, and he drizzles a combo of balsamic glaze and truffle oil over oozing chunks of burrata and Kumato pieces. I use it for steak marinades, and to flavor sautéed Brussels sprouts with shallots.

    I like that it costs a mere fraction of what I would pay at the regular grocery store for an inferior version of it.

  3. BeadlesAz says:

    I use it on a salad of butter lettuce, cooked sliced beets, bleu cheese crumbles, and toasted walnuts. Delish!

  4. Peggy says:

    I just want to know is it Gluten free? I want it to be, but the modified starch is a fine line!

    • Anonymous says:

      I emailed trader joe’s. It’s gluten free, but has ingredient processed on same machinery as wheat. Eat at your own risk

  5. Gopher Fan says:

    Try it on vanilla ice cream — it’s a nice combination of flavors.

  6. […] buy bottled balsamic glaze at Trader Joe’s, but you can make your own by reducing a few tbs. of balsamic vinegar over […]

  7. Anonymous says:

    I was really excited to try this stuff. Tonight I’m going to make whole wheat breaded drum sticks with the glaze as a dip, with Italian herb potatoes on the side.

  8. Anita V. says:

    Your Balsamic Glaze is wonderful. I have used it in/on Pizza, English Muffins, Hamburger, Chicken and other dishes as well. It’s great with Friench Fries too! ALV

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