My Recommendation For First Timers

I often recommend that those who are new to authentic balsamic vinegar start off with the 12 Year Aged Balsamic Vinegar. Depite it being one of our most affordable products, there's a dramatic difference between this and what you can find at the grocery store.

I like to say that it's a great way to "cover your bases" with a product that can be used for everyday items and it acts as an affordable introduction into the world of authentic balsamic vinegar. 

 

 

Why I Suggest This

 

While older is typically seen as better when it comes to balsamic vinegar, that does not mean that an older and more expensive product will necessarily make a difference in all situations.

 

For example, if I put several slices of fresh mozzarella next to each other with each type of balsamic vinegar. 

It's unlikely you'll notice the difference as mozzarella tends to dull the flavor in my opinion. I love pairing my 12 Year Seasoned with mozzarella however I would never consider pouring my precious 40 Year over it. 

 

 

If You Are Looking For Something More

As balsamic vinegar ages there are a few important things that happen. First, the density increases. This is important because the older balsamic vinegars will pair better with richer foods. Second, it becomes more balanced. The acidity will become less sharp and overall it will taste smoother. Lastly, it will take in more aroma and taste from the barrels that it is aged in.

 

The 20 Year Aged Balsamic Vinegar begins to open up a lot of options. It's denser than the 12 Year and as a result it will pair better with medium seasoned cheeses and meats. It's also more balanced so pairing it with fruit & ice cream works significantly better than it would with the 12 Year. 

 

The 27 Year, 35 Year, & 40 Year elevate even further beyond this. The density of all three is excellent and if you're pairing with a red meat or fish this is likely a better option than the 20 Year. Here it is crucial to note that all 3 of these will vary from each other drastically as they are aged in different barrels.

 

The 27 Year Aged Balsamic Vinegar is last aged in acacia. The acacia barrels provide a unique sought after taste that is identifiable by the slight bitterness it impresses on the back of one’s tongue. More balanced and smooth than the 20 year but the acacia provides a nudge for those who enjoy bold flavors. Acacia is strong in tannins so if you are not a fan of red wine acacia may not be a good fit for you.

 

The 35 Year Aged Balsamic Vinegar is last aged in cherrywood. The cherrywood barrel provides an unmistakable aroma. The sweetness of cherrywood is immediate and inviting followed by the subtle sour taste of cherry. This personally is my favorite for the fruit and ice cream pairings and even pairs brilliantly with dark chocolate.

 

The 40 Year Aged Balsamic Vinegar is last aged in chestnut. Chesnut is subtle and serves to provide a gentle nutty complexity. This balsamic is incredibly dense and persistant. For this reason, it's my favorite when looking to pair with a steak. It truly only requires a couple drops per bite to match the deep flavor of a red meat. 

Stuck between two?

When reading the vineyard's recommendations shown on our FAQ, you'll sometimes find a bit of overlap between two options. Take for example the 12 Year and 20 Year both recommended for cured meat. In these instances, you'll notice that the 20 Year transforms these pairings in a delicate yet sophisticated way. I love prosciutto with the 12 Year Seasoned but if you're looking for something even more extraordinary the 20 Year Aged Balsamic Vinegar manages to elevate this pairing even further. 

 

In conclusion choosing the right balsamic vinegar for you really depends on what you plan on using it for.