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Balsalmic vinegar

Husband just spent $50 on 8 oz. 4 leaf. Says it STILL isn't right stuff. Says it isn't the thick rich kind he wants. hmmmm Any suggestions?

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  1. when you say thick, it makes me think of a balsamic reduction?

    1 Reply
    1. re: bethd127

      I have to agree. Not an expert, but all the soso and good ones I've had over the years were NOT thick...until I reduced it for a glaze.

    2. Probably not the thickness that he is looking for but Cooks Illustrated a bit ago rated various balsamic vinegars, including some pretty high end stuff and one of their top rated brands was the Whole Foods' 365 Organic (think it sells for around 7 bucks). I'm no vinegar groupie, but my Tuscan born and raised wife claims to be and she's pretty enthusiastic about it. Of course if this is going to stand a chance with your husband , best to introduce it to him from a hand crafted bottle in portions that imply that it's both scarce and costly.

      1. I have some of this -- it's really lovely, and quite thick and rich. The kind of stuff best had by licking a drop off the back of one's hand. http://www.pedrelli.com/en/products/i...

        This one is also very good for the price http://www.trufflecafe.com/default.as... >> Glass Stopper ("12-year") Balsamic

        the utility curve gets pretty flat on the higher price point but it is really delicious

        1. The longer it's aged, the higher the price. The higher the price, the thicker and richer.

          I've been to aceto balsamico tastings before and I assure you that that a 50-year-old is divine, a 75-year-old is sublime, and a 100-year-old is danged near orgasmic.

          But even the differences between six, twelve and twenty year old balsamics is dramatic.

          1. We use one we've purchased in Draeger's (San Francisco Bay Area); it's quite thick and perfectly delicious! The label says Aceto balsamico di Modena "old", produced by Fondo Montebello S.r.l., and is approximately $65 fo 8.5 ounces.

            1. Definitely look for the Aceto ...Modena. It's gonna cost you more but it's oh so worth it. Check out The Rare Wine Company (http://www.rarewineco.com/). They're our favorite importer and they get a nice range. We like the Cristo and also the Pedroni.

              1 Reply
              1. Of the 12yr, we've tried all 3 cherry, juniper and tradizionale - far prefer the traditionale. And my fave of all is the extra vecchio tradizionale (25yr).

                1. Look out for the word "Traditional" or "tradizionale" in balsamic vinegar as this is the only one made and authorised to be sold as the real thing. It should appear in either a spherical bottle from the Consortium of Modena or a tulip shape bottle from the Consortium of Reggio Emilia - no other shapes are recognised. The grades are "lobster" label which has been aged for at least 12 years, "silver label", 20 years, and "gold" label, 25 years.

                  They are expensive but then you only need to use a few drops. Buying cheaper so-called balsamic vinegars and then boiling them down probably works out at about the same cost in the long run.

                  3 Replies
                  1. re: coombe

                    "The grades are "lobster" label which has been aged for at least 12 years, "silver label", 20 years, and "gold" label, 25 years. "

                    I always thought the silver label was 25+ years and the gold label was 50 years plus? (Similar to wedding anniversaries)


                    1. re: LindaWhit

                      These are the official consortium gradings.

                      1. re: coombe

                        Meaning the link I provided, correct? So wouldn't those be the appropriate aging labels?

                  2. I'm not an afficionado, as I'm also studying balsamics and olive oil - my latest obsession, but while I have the $65 Aceto Balsamico di Modena Old Fondo Montebello, I also really like the Blaze Balsamic Glaze at about $6 for a bottle (I buy mine from Lady York, but you can also buy a larger bottle at Loblaws for about $13). The glaze is very thick, and the plastic squeeze bottle is great for drizzling over anything (caprese salad, proscuitto and melon) and I think the taste is quite nice. http://www.igourmet.com/reviews/pwr/p...

                    2 Replies
                    1. re: Moimoi

                      how long does the glaze last?

                    2. Here on the westside of Los Angeles, we have a restaurant supply place that is open to the public called Surfa's. They have several balsamic vinegars and olive oils out on a table and provide chunks of bread that one can try.
                      I personally like Masserie di Sant'eramo Aceto Balsamico di Modena...it's only about $18 for a 250ml bottle.

                      1. We buy the aceto balsamico de Modena tradizionale gold label stuff when in Italy. It is sublime. But pricey at $125 per 125 ml. Even so, it is so worth it. That size of bottle lasts us a good year. Once you've tasted it you will never, ever forget it. :) But obviously we do not use it for cooking.

                        1 Reply
                        1. re: chefathome

                          This is the balsamic I use and have for many years.
                          I purchase mine in Los Angeles