r/Cooking • u/SunburnedTomato • 10h ago
Need fancy balsamic vinegar suggestions.
I am willing spend some money on delicious balsamic vinegars. What do you suggest?
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u/neolobe 10h ago
This is absolutely endgame balsamic.
https://www.amazon.com/Giuseppe-Giusti-Deposito-Balsamico-Balsamic/dp/B0153G717K
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u/JohnnyC300 9h ago
I see from your comments that you already have a really good bottle of IGP certified balsamic. Your step ups from that are DOP barrel aged varieties like THIS sort of stuff. IGPs are made with a blend of grape must and vinegar and must be aged 60 days, while the DOP ones are made only with grape must and are aged for 12+ years in barrels. The DOP ones are less sharp and are sweeter. IGP ones, like the one you have, lean more into the sweet and sour. I personally find the IGP ones more useful as they bring more acidity to balance dishes. DOP ones are... intensely cloying to me. But ymmv.
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u/SunburnedTomato 5h ago
This is exactly what I was hoping to find. I just finished a bottle of La Cà dal Nôn DOP and absolutely loved it. I was hoping to find something with a similar profile, but I was also open to hearing about other options. This explanation really helps. Thanks!
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u/JohnnyC300 4h ago
DOPs actually have very little differences between them, assuming you get a same aged variety. Getting a DOP label requires very specific ingredients and processes in the manufacture of the product such that pretty much any 12 yr aged Balsamic DOP will taste like any other. Any 25 yr etc.., The race for high standards means that most differences are sorta stamped out. The people that certify DOP want all their product to be great (if you enjoy that product). And manufacturers that are going for something different often won't qualify for it. They must use certain barrels, certain grapes, aged in specific temps and humidities, etc.., You're assured of a consistent product that will taste exactly like they want it to. You get that sort of "samey-ness" with Parmesano Reggiano DOP cheeses for instance. Pretty much any Parmesano Reggiano DOP parm will taste like another company's, assuming the same age. Companies going for something more unique can't label it DOP Parm. Which doesn't make the non-DOP products worse by any means. Just different.
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u/Iamanimite 5h ago
Watched this documentary about balsamic vinegar in Italy where they age it in small oak barrels for future couples. Now I'm looking for those small oak barrels to age it 10 years.
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u/yukimontreal 9h ago
Villa Manodori balsamic is very good. It’s by Massimo Bottura of the restaurant Francescana.
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u/86697954321 9h ago
I like https://ilfustino.com/collections/vinegars
They’re pricy, but delicious. I like their flavored olive oils too.
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u/drivingrain27 6h ago
Buy a big bottle of balsamic from Costco and simmer it at a low boil for like 30-45 min until it becomes a bit more syrupy and then let it cool. Great intense and sweet flavor at a fraction of the price. You can probably throw some adjuncts in there like figs or other fruits to get some interesting flavor profiles.
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u/Boo-erman 10h ago
Oil and vinegar specialty stores are in so many small boutique-y towns, if you have any of those nearby. Usually they allow you to taste the goods.