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Which Aged Balsamic Vinegar Do You Use?
- Thread starter tish
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rocketmanray
Full Fledged Farker
I order from "From Olives and Grapes" in Cocoa, FL. The owner, Stan, is a engineer re-tread to retail businessman. I've always liked his products. I like the options he offers, and I can tell a difference in the "offer to the masses" and the finer products (and yes, more expensive). If I'm going to make a nice salad, I'll use a good olive oil and vinegar. If I"m going to mix it with other stuff, I"ll use the grocery store bought...
Just an opinion -
RMR
Just an opinion -
RMR
SmokeFan
Full Fledged Farker
This is a local store (Fort Worth), that I discovered nearby only last week. I had never done olive oil or vinegar "tastings" before. It was actually pretty cool.
We got the 18yr traditional Balsamic, along with their raspberry flavored balsamic(wife wanted it for salad dressing). I think the traditional will become my new household staple balsamic. Everything we tried(oils and vinegars) was really really good. The store owner was also very helpful and knowledgeable.
http://www.shop.thevirginoliveoiler.com/18-Year-old-Traditional-Style-Balsamic-Condimento-028.htm
We got the 18yr traditional Balsamic, along with their raspberry flavored balsamic(wife wanted it for salad dressing). I think the traditional will become my new household staple balsamic. Everything we tried(oils and vinegars) was really really good. The store owner was also very helpful and knowledgeable.
http://www.shop.thevirginoliveoiler.com/18-Year-old-Traditional-Style-Balsamic-Condimento-028.htm
tish
Quintessential Chatty Farker
Thanks, SmokeFan! Very cool site! Had some very interesting items besides the oils and vinegars. Would love to taste some of their Habanero Pure Cane Sugar. Lots of great stuff! :thumb:
caliking
is Blowin Smoke!
We traveled in Italy several years ago and fell in love with balsamic vinegar. It was usually thicker, almost syrupy compared to the usual balsamic vinegar found in grocery stores here. I hunted around a bit, and discovered the super pricy ones - like you said $150+ for a small bottle, depending on how many decades it had been aged. Those really tasted great! But then I read a tip in somewhere which said to buy an inexpensive balsamic vinegar and boil it down to about 2/3rd of the original volume. You could boil it down some more if you like a thicker consistency, or more robust flavor. That tip worked well for many years.
We just ran out of a small bottle of balsamic which we had bought for $40 off woot - it was very tasty and we enjoyed many caprese salads with it. But I will be trying the boiling down method again. The flavor and price were both right. However, you won't get bragging rights because you won't have a fancy, expensive balsamic in your pantry.
It worked for me, YMMV.
We just ran out of a small bottle of balsamic which we had bought for $40 off woot - it was very tasty and we enjoyed many caprese salads with it. But I will be trying the boiling down method again. The flavor and price were both right. However, you won't get bragging rights because you won't have a fancy, expensive balsamic in your pantry.
It worked for me, YMMV.
Big Frank
Full Fledged Farker
I just reduce regular Balsamic by 1/2 in a sauce pan.
aquablue22
Babbling Farker
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We have one of those "NEW" Olive Oil store franchises in our town, pretty cool. They let you taste anything and everything they have. They have an aged balsamic vinegar with chocolate that is absolutely fantastic on grilled peaches or pineapple. Not sure what kind it is but it be good!
http://veniceoliveoil.com
http://veniceoliveoil.com
Cast Iron Chef
is Blowin Smoke!
http://tubacoliveoil.com/balsamic.html they have a smoked balsamic that is excellent. Used it on veggies. Haven't tried fruit yet. They have a ton of flavored balsomic and olive oils.
landarc
somebody shut me the fark up.
In the U.S., we do not respect the requirements of Italian DOC or DOCG, thus, there are a lot of balsamics that are sold that are not Balsamic, not from Italy and even not at all from wine grapes. The reality is that the stamp is the only proof that what you are using is balsamic vinegar at all. Now, that being said...
All balsamics are aged, and any one that has the stamp is going to meet some basic minimum requirements and it will be pricey. This does not mean that it is the only game in town, there are excellent aged vinegars from France, Spain, Sweden and the U.S. (which I use normally) which are all excellent.
I would tend to disagree with the use of a more aged vinegar with a mild acidity for what you are doing Tish. I believe the acidity of a younger Balsamic, or similar aged vinegar is what you would be looking for. The slightly sour profile will bring out the sweet and salt of the melon and ham.
I actually use O California Balsamic, for the reason that is has up to 35 times less detectable lead in it. Plus, it is local, cheap and works just fine for me.
All balsamics are aged, and any one that has the stamp is going to meet some basic minimum requirements and it will be pricey. This does not mean that it is the only game in town, there are excellent aged vinegars from France, Spain, Sweden and the U.S. (which I use normally) which are all excellent.
I would tend to disagree with the use of a more aged vinegar with a mild acidity for what you are doing Tish. I believe the acidity of a younger Balsamic, or similar aged vinegar is what you would be looking for. The slightly sour profile will bring out the sweet and salt of the melon and ham.
I actually use O California Balsamic, for the reason that is has up to 35 times less detectable lead in it. Plus, it is local, cheap and works just fine for me.
buccaneer
somebody shut me the fark up.
Bob's food science theory of higher acidity is sound, I'm going on my own taste experiences but I respect Bobs opinion, try it both ways.
Okay, I don't respect Bob's opinion at all in most subjects known to man but I do in this case...and his ways with the art of tofu
:heh:
Okay, I don't respect Bob's opinion at all in most subjects known to man but I do in this case...and his ways with the art of tofu
:heh:
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tish
Quintessential Chatty Farker
I have been reading about boiling down some vinegars to make them really delicious. It's definitely something I intend to try. Thanks! :thumb:
tish
Quintessential Chatty Farker
I owe a visit to my gf in Colorado Springs very soon. I know where I'll be shopping when I get there. Looks like an awesome place.
tish
Quintessential Chatty Farker
Bob, in the reading I've been doing, they say that even when the vinegar comes from either the Modena or the Reggio Emilia regions of Italy, they are not necessarily the authentic traditional artisan balsamic vinegar made from the reduction of pressed Trebbiano and Lambrusco grapes, consortium-sealed, and protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin.
But as I said, I don't believe my palate to be delicate enough to appreciate a $400 bottle of Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia to make it worth the expense. So using a commerical grade or condimento grade would be more than adequate for my purposes.
I had wanted to choose a white balsamic for the appetizer I was making. It was what had been recommended to me by the site from which I got the better part of my menu, and I find my tastes do closely match those posted there previously. As to the age of the balsamic, I'll probably take Bucc's suggestion, and try it both ways. I think that's the only way I'll truly learn which way my tastes lean.
Thanks, everyone, for all your suggestions. I'm learning a lot in this thread. :smile:
But as I said, I don't believe my palate to be delicate enough to appreciate a $400 bottle of Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia to make it worth the expense. So using a commerical grade or condimento grade would be more than adequate for my purposes.
I had wanted to choose a white balsamic for the appetizer I was making. It was what had been recommended to me by the site from which I got the better part of my menu, and I find my tastes do closely match those posted there previously. As to the age of the balsamic, I'll probably take Bucc's suggestion, and try it both ways. I think that's the only way I'll truly learn which way my tastes lean.
Thanks, everyone, for all your suggestions. I'm learning a lot in this thread. :smile:
buccaneer
somebody shut me the fark up.
If my way is better, please post the result...but if Bob is right...please don't...
landarc
somebody shut me the fark up.
If Buccs way is better, I will eat a big bowl of curry!
Tish, there are many white balsamics out there as well, I keep a bottle here, actually, I have a few bottles around here of the stuff. Works great on all manner of things. I also have some coconut and some black currant 'Balsamics' for things such as BBQ sauce. Which it occurs to me I have never ever mentioned using before.
Tish, there are many white balsamics out there as well, I keep a bottle here, actually, I have a few bottles around here of the stuff. Works great on all manner of things. I also have some coconut and some black currant 'Balsamics' for things such as BBQ sauce. Which it occurs to me I have never ever mentioned using before.
buccaneer
somebody shut me the fark up.
wait....either way...you win!:Cry:
tish
Quintessential Chatty Farker
Just because I find I like one way more than another won't make that way any better. "Liking something better" is kind of subjective, wouldn't you say? :eyebrows:
buccaneer
somebody shut me the fark up.
^^^ I don't like where you're going with this...is that subjective?
Coz we all thought Bob was just always wrong, somehow...:twitch:
Coz we all thought Bob was just always wrong, somehow...:twitch:
tish
Quintessential Chatty Farker
Good grief! :doh: :heh:
buccaneer
somebody shut me the fark up.
:heh:
:bolt:
:bolt:
