balsamic vinegar

I buy 'aged' balsamic. I use it for dipping sauces, for salad dressings and for sloshing over roasted veg (after roasting).

I have cheaper balsamic in the larder which I use for cooking purposes.

 

I just got done making a balsamic vinagrette using 2 TBSP EVOO (Carapelli) and 2 TBSP of Balsamic (just says Balsamic Vinegar of Modena from Gaeta imports), 2 TBSP of dark Brown sugar, and S&P.

I used it on heirloom tomatoes freshly chopped, fresh mozzarella, and fresh basil I just picked off my plant in my indoor greenhouse.

I don't know, it doesn't say how long its aged, and I've had balsamic that was aged 15 years, and I can't really tell much of a difference, at least between these two. Don't remember what the 15year aged stuff was.

This sure was good for our 2nd course of the day though.

Next is some horseradish encrusted organic filet mignon with red wine truffle sauce, steamed brussel sprouts with lemon juice, lemon rind, butter fried mushrooms and parmesan cheese with a dash of fresh nutmeg and garlic mashed potatoes.

Sunday meal takes all day to make and eat, but it sure is worth the effort.

doc

 

There's alot of clever marketing with balsamic vinegar, just like there is with olive oils. I would try to find yourself and upscale olive oil shop with a good reputation. Once there explain your interest in balsamic vinegar and they should be able to give you a decent tasting tour.

If you had to focus on one thing with balsamic I would focus on the producers using the tradizionale method, rather than specific region or age. But again...there's alot of marketing out there.


Acetaia Leonardi You may want to look for a shop that carries one of the elite balsamic producers. This isn't going to happen by accident. If they carry one of the big boys...you've found a place to visit

happy tasting!
dan

 

I haven't tried any really well aged balsamic, but a tip I have heard is to reduce a young one before using to thicken it up - it is supposed to taste better, and won't cost as much as the prime brands.

Might be worth a try - just a suggestion.

 

It is almost like ones appreciation of fine wines. In a lot of cases though you may not like a real expensive 25 year old one. Your taste may favor a 10 year old. As long as you buy one from Modena it should be half way decent. Buying Balsamic today is similar to all the hype given wines years ago. It Is Strictly a Matter of Your Taste. And yes you can chill a red wine and you can drink a white with red meat its all a matter of your taste and thats what matters.

 

Ther is also a white balsamic. Good balsamic is very expensive like fine wine but well worth it. Only modena makes true balsamic.

 

I think the taste difference really is just a matter of opinion. Some people like it aged, and some people don't like it aged.

 

Over used and stop using it.It was a  tread for awhile but know it is done.Get with the times.Your food should change with the seasons and trends.Cheers

 

      Hello All!

  Good balsamic is really something special.  This is not some new idea or trend that has just come along, the very industry itself is about long lasting tradition.  These many years is what produces a thick luscious deep drop of goodness.

    I have had the pleasure of tasting several San Giacomo balsamics, from the red label, silver and including the gold label.  But you can find plenty of good balsamics, as well as a nice tasting Saba or vincotto.  As mentioned many times above there is a lot of hype and marketing in balsamics so tread carefully.  I recommend finding a reputable high-end olive oil shop and ask for a tasting of different balsamics.  These high end shops will many times have some quality items that are affordable as well.

    I've got a variety of balsamics at my disposal (so to speak), including the gold label.  So which one is the best one to use?  Depends on the dish, the day and the use.  The ultra high end balsamics aren't an everyday item, as good as they are.

  enjoy!

 Dan

 

@ Gone Fishin, Dan,

Buenas Tardes. I agree with you, that there is a colossal number of brands of Balsamic Vinegar, aged and not aged. Additionally, though Balsamic Vinegar has an Italian Designation of Origin, Modena ( appellation ), many Mediterranean countries produce " this style " of vinegar.

Furthermore, I agree that by going to a European style Deli or Macy´s Cellar´s perhaps, or a similar shop to Zabar´s in your home state or city; you shall have the opportunity to do a tasting, as if you were buying an olive oil to pair with that specific Balsamic Vinegar as well as a wine or 2 ...

Nice to see u posting Dan.

Kindest.

Margaux Cintrano.

 

   Hello Margcata!

  There are too few hours in the day, I just don't get to post as often as I have.  I normally trade the European session of the financial markets, then I go to my regular job.

    I've been ordering my Olive Oils and Vinegars from The City Olive, in Chicago.  They used to have a storefront on the north side, but recently had to move out and go internet only.  Great people, very knowledgable...and they used to have a selection larger than what is online.  Oh, if you check out the Olive oils, the first day of harvest (both of them) are usually two that are always on my list of oils to buy each year.

  good day Margi!

  Dan

 

It completely depends on what you are using the vinegar for. The higher quality stuff is a value if used sparingly as a finishing flavor. For cooking, dressings, reductions, sauces, etc, the age is immaterial. I'll finish with a nice aged 10+ year, or some Modena if I'm looking for sweetness (a great balsamico w/ must). but for cooking, don't waste your money on the higher price point selections, it's not worth it.

I also offer shots of the high end Balsamicos after dinner. For those who can tolerate it, it's a great finisher, good for digestion, and an unusual dinner offering. Many of my customers inquire about it but don't actually go for it, but of the few who do, most enjoy it. It's something you don't find much in the States, but is more commonly found in Germany and other parts of Europe.

 

   Hi Jim

  I do the same things from time to time.  I wonder if the reason this isn't more popular in the states is due to the quality of many balsamics.  Taking down a cheaper quality balsamic gives you little complexity and mostly vinegar notes.  While the high quality balsamics are complex and span widely across the flavor spectrum. 

have a good day!

  Dan

 

There is a great discussion of Balsamic Vinegar on Lynn Rosetta Casper's The splendid Table (splendidtable.org) it is very interesting.  Some balsamic is actually hundreds of years old because they never totally empty the aging vessel