The most common question we get about balsamic vinegar is: which age is right for me?
Because of their price, you want to be sure you select one that best fits your needs (unless you're looking to spread your vinegar wings, but we'll get to that below).
If vinaigrettes and deglazing pans are your thing, starting with a younger balsamic like the 6 year aged, or even the 8 year aged would be best for you. Those two ages will have the bright, prickly character of wine vinegars, but with a sweetness you won't find anywhere else.
The 10 year aged is the most popular because it hits all the balsamic notes: lush flavors of berries, hints of wood, a slight brightness followed by a mellowing sweetness. If you were ready to move past "sharp" and into "smooth and sweet," this is where you should start.
They're all delicious. The trick is to find the right "delicious" for you.
Ready to take a whole tour of the wonderful world of balsamic vinegar? Then this is for you. Or if you have a fellow balsamic-curious foodie friend, this would be perfect for them, too.
Each bottle is 100 ml and they range in age from 10 to 30 years.
As balsamics age, they go from being bright and tart to taking on a sweeter, more raisin-y flavor and a thicker, more syrupy texture. We talked about vinaigrettes above, but the older, thicker balsamics are amazing drizzled over cheese. Parmigiano-Reggiano is fantastic with balsamic vinegar—probably because they're from the same part of Italy.
Discovering new flavors and incorporating them into your cuisine is the true joy of cooking. You won't uncover a bigger boost to the flavor of your food than balsamic vinegar.
