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Aged Balsamic
Modena Italy's contribution to maximized indulgence, aged balsamics are the noble ancestors of every day balsamic vinegars. The balsamics, not technically vinegars, because they are fermented straight from grape juice, not wine, are bottled as 10, 20, 25, 30, or 50 years old. With the older ones more like a liqeuer than a vinegar, balsamics become more intrinsicly smooth, subtley silkened, and practically sipable with each age increment. Long maturation in a succession of charred wooden barrels results in a dark-tinted syrupy texture and earth-spiced sweet subtle tang. Treat the 10 year old like a super fine vinegar on special occasion salads. Drizzle the 20 - 30 year old around plated cold appetizers. Or turn some heads by serving the treasured 50 year old over strawberries and ice cream for dessert, it works perfectly.
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50 Year Old Balsamic
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