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balsamic vinegar

post #1 of 7
11/14/09 at 5:32pm
Thread Starter 
hey guys (and gals)

On the topic of balsamic vinegar, how do you feel?

is these a huge difference between 5yr, 10yr, 25yr + agings?

whats a "good price" for each? and where do you buy?

brands to buy or not to buy?

what do you have in the cupboard right now?

I just finished a bottle of some cheapie stuff and began to wonder whats the difference and why do some cost more? is it worth spending money on it? typically i use it for caprese salad, maybe a vinegrette...but if i had more uses i would. I'm not "expereinced" with using it so much...so i remember seeing an Iron Chef episode using it as the secret ingredient. would love to get more into using it...
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post #2 of 7
11/15/09 at 7:48am
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.
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post #3 of 7
11/15/09 at 9:54am
This is off the top of my head without checking references so I don't guarantee accuracy.

It won't meet the Italian consortium criteria until 12 years minimum as I recall. What you see in the lesser aged versions is generally non-consortium red wine vinegar mixed with grape must (where the age grade comes in), sugar, caramel color and so on. This is called a condimenti grade.

Generally the condimenti grade is used for cooking, for salads and most "balsamic" uses. The consortium grades are $$$ and used in drops and and as accents.

There are some reasonable condimentis for most cooking purposes.
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post #4 of 7
11/15/09 at 12:33pm
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
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post #5 of 7
11/15/09 at 1:12pm
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
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post #6 of 7
11/15/09 at 1:25pm
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.
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post #7 of 7
11/15/09 at 1:49pm
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.
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