<3

4/21/2007 10:03:27 PM

First time I ever posted a thread in the wrong section.

4/21/2007 10:06:11 PM

+
δy/δx

4/21/2007 10:08:00 PM

^NTLB! Thx.

4/21/2007 10:14:26 PM

the real stuff is labeled Aceto Balsamico di Modena, and is aged for years, if not decades and it has the consistency of honey, and is used for drizzling over desserts, cheeses, and fruit.

and is very expensive, ranging from $100 to $400 for 100 ml, and is labeled tradizionale (the highest quality stuff).

BEWARE: some of the stuff labeled Aceto Balsamico di Modena is not the real stuff, and is basically red wine vinegar with flavoring and caramel for color.

See http://en.wikipedia.org/wiki/Balsamic_vinegar

Quote :

"Balsamic vinegar of the highest quality, labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle can cost between US $100 and $400. Most producers, however, do not employ all seven of the aforementioned woods in the aging process; some employ only oak. Several mass-produced, less expensive varieties may not be aged in wood at all, being nothing more than ordinary wine vinegar with coloring and added sugar. Legally, according to the rules of the Consortium, these are not allowed to be called "traditional". However, since the wording "Aceto Balsamico di Modena" failed to achieve the DOP status ("Denominazione di Origine Protetta" or "Protected Denomination of Origin"), products marketed by that name may not have even been produced in Modena."

also pay attention to the leaf rating:

http://www.igourmet.com/balsamicvinegar.asp

Quote :

"Commercial balsamics are made by blending traditional balsamic with simple red wine vinegar. Basically, the higher the ratio of traditional to red wine yields a higher rank. However there are many other factors, including the quality of the wine vinegar and the age of the traditional, that affect the ranking of a commercial balsamic. A "0 leaf" balsamic might be 95% red wine vinegar with a splash of traditional and some caramel coloring to give it a dark color. A "1 leaf" is much better than a "0 leaf" and is the prefect balsamic for making a salad dressing recipe. At the "2 leaf" level, the sweetness of the traditional Balsamic begins to overpower the tartness of the red wine vinegar. A "2 leaf" may be too sweet for some people's tastes when used in a salad dressing. "2 leaf" Balsamics are better for use in marinades, or as a drizzle over finished dishes. A "3 leaf" is an even sweeter product - and twice the price of a "2 leaf". Its richness makes it a perfect condiment for fish, lamb or beef; either in a gravy or sauce or drizzled straight out of the bottle. A "4 leaf" is syrupy sweet with only a hint of vinegar acid. This specialty item is used as a dessert topping, drizzled over ice cream or cake. In Modena it is popular to drizzle it over Parmigiano Reggiano or Grana Padano cheese as a dessert too. Before the advent of the leaf system, there was a lot of confusion about Balsamic Vinegar. It can be very confusing staring at a shelf with $5 bottles sitting right next to $20 bottles. As we all know, price is not always an indication of quality, so be sure to look for the leaves!"

click link to shop for expensive as well as cheap varieties: http://www.igourmet.com/shoppe/shoppe.aspx?cat=6&subcat=Balsamic+Vinegar


100 ml for $80: (aged 12 yrs)






100 ml for $130: (aged 25 yrs)






100 ml for $160: (aged 50 yrs)

4/21/2007 10:29:14 PM

Yeah, I researched the real deal as well. Even the cheap stuff is good. I like the acidity.

[Edited on April 21, 2007 at 10:36 PM. Reason : ]

4/21/2007 10:34:35 PM

^^ When I was in Italy, I saw 80 and 100 year Balsamic vinegar, pretty crazy.

4/21/2007 10:57:04 PM

Why would one buy this?

4/22/2007 12:35:57 AM

the same reason anybody would buy any other gourmet food.

because you like it. because you want to try it for the 1st time. because you are a rich poser and want to show off to visitors to your house.

BECAUSE YOU WANT TO.

4/22/2007 12:38:28 AM

Buy the cheapo stuff. I've never had the kind that came up in this thread, cause I'm not baller like that. Kraft Balsamic Vinegarette is good to me. I've had some Modena stuff too, but it was only aged on oak barrels, and probably not for a particularly long time.

4/22/2007 12:56:46 AM