Good real balsamic vinegar under $50?

Question

Having been prohibited by cost, I do not know what a good, real balsamic vinegar might be. I'm looking for one I can name by brand for my under-$50 family Secret Santa list. I actually bought one last year as a gift that I had picked from the Cook's Illustrated article- I only found it at Dean and Deluca in NYC, can't remember the name. I'll look that up later, but I'd also be interested to hear recommendations/experiences. My guess is there may be several good ones with different essential flavors and that it's a matter of taste, almost like asking what a "good wine" is.
 
Thanks.

Answer

When I was in Florence last year I bought some great balsamic tradizionale in a shop at the central market that does a huge mail order business...I cannot remember the name but it is pretty well-known and I'm sure someone else might.......I'm not sure if it will be less expensive than at home with shipping but you might want to check it out....

Answer

I have tried the Antiqua 15 year "Riserva Speciale" and found it to be very good. $45.95 at Formaggio kitchen. I have also seen it in the stores without the handblown glass bottle and dropper for around 20 bucks, I guess its the same quality, not sure. The presentation of the handblown glass bottle and dropper in the box would make for a nice christmass gift.

Link: http://www.formaggiokitchen.com/kitchen/asp/product.asp?prodtype=6&product=87

Answer

Has anyone bought Trader Joe's balsamico?

Answer

The following's price point is way under $50 and, though it is an 'industrial' product, it's not just for cooking and it's better than some balsamico costing $50 or more.
 
Whole Foods Market
'365 - Every Day Value' Balsamic Vinegar of Modena
500 ml - ~$4
 
Last picked up a couple of bottles in Atlanta....Enjoy.

Answer

right now i have a small bottle of 'aceto balsamico di moderna.' it's aged 5 yrs. and it cost $7. verrry good stuff. i have tried tried unaged and aged 10yrs. versions of the same brand previously and all are distinctively different imo. so for comparison sake i'd rec a variety of aged vinegars of the same brand as a gift.

Answer

"Real" balsamic vinegar is actually not really a vinegar--it is a very syrupy liquid, made from grape must (not wine). It is made only in Modena, in Emilia-Romagna, and is not used as a salad dressing, but more as a condiment, drizzled over strawberries or Parmesan cheese. It's usually very, very expensive, anywhere from $75 to over $100 a bottle, and always marked "tradizionale" and "di Modena". "Aceto balsamico", or balsamic vinegar, is, on the high end, a mix of regular vinegar with a little "real" balsamic for flavor--very good for salad dressings, etc. On the low end, it's just vinegar with caramel coloring added for color and sweetness. So do read the labels, and know what you're getting--no point in paying $$ for sugar.

Answer

As I understand it, balsamic vinegar and balsamico are entirely different things. Balsamico is the sweet, rare, complex, divine syrup of the gods and it is not available in the US for less than $100. If you aren't paying that much, I think you are being fleeced. I have the genuine article a few times in very good Italian restaurants. 
 
Some chefs reduce regular balsamic vinegar until it mimics the syrupy feel. Recipes for this sort of thing abound.
 
Most balsamic vinegar on the market is awful, the culinary equiv. of rotgut. The Fini brand sold at Williams-Sonoma makes a nice "balsamic" dressing if cut in half with red wine vinegar.
 
Are you buying this gift because the person loves great salad or because she loves good condiments? If they love sald, good vinegar is not expensive. If you need to stick to a budget of $50, consider buying a selection of good vinegar and one bottle of interesting olive oil. Consider the following: Spanish sherry vinegar, champagne vinegar, Fini balsamic, and a small bottle of nice olive oil.

Answer

Viewing the vast selection of balsamic vinegars at Carrodo's (Clifton, NJ)last week was overwhelming. The reason: I know nothing about them. I saw this product in wonderful old-fashion looking small Italian glass bottles bearing seals and labels written in Italian in the under $10 price range. I think I know enough to know that I'm not getting balsamic vinegar. But perhaps I'm wrong. In addition to the tips already given, can anyone tell me what else to look for on these labels so I can rule out the junk and focus on the good quality ones?

Answer

You mentioned the Cooks Illustrated and I thought I would add anote about a recent article they ran on Balsamic Vinegars under $15 - of course, not Balsamico but perferctly good vingears for daily use.
 
Highest Rated in their blind tastings were:
Whole Foods 365 Every Day Value at 3.49 for 500ml
Masserie Di Saint'Eramo 10.95 for 250 ml
Fiorucci Riserva 8.99 for 250 ml
 
A Colavita commonly found in groceries, at least in my mid-atlantic area was also recommended (though not "highly recommended" like the 3 above and it is only 2.99 for 500 ml
 
While true Balsamico is an amazing delicacy I have only had the privelege of tasting on two occasision, if you are looking for a good everyday Balsic Vinegar - these seem to be some reasonable options that dont break the bank and let you save up for the occasional treats.

Answer

Definitely go with an aged one. I love love love love a christmas present that I received this year- Oliver 25-year barrel-aged balsamic vinegar. You can get it at Williams and Sinoma for $24. Doesn't help you out much since christmas has passed but for anyone else who checks this page-- It's great

Answer

I also have never had "real" balsamic, but there are huge differences among some mass market versions available. Someone once gave me a bottle of Colavita's Riserva 8 balsamic vinegar. It was a tall square bottle. I thought it was amazing. I got sort of addicted to salad and used it up real fast, then I couldn't find any more. At the time, Colavita had different bottles in the stores, that didn't say Riserva anything, but they did say twice the grape must required by Italian law and I think they were aged 8 years. Those were quite good as well. Then there was an earthquake in Modena. I got worried and started buying lots of those bottles. They put them on sale, and I figured there must be plenty, so I stopped stockpiling. That might have been a mistake. Soon after, all the bottles shrunk, got more expensive, and stopped saying "twice the grape must" or "aged 8 years." I tried some other brands, Publix and Allesi. They were BS. It was like a bottle of red wine vinegar with a few drops of balsamic. I might try some of Colavita's new stuff one day, but I just found what looks like bottles of the old stuff online (says Riserva 6), so I ordered a bunch. I hope they're good. Some of the bottles in the grocery stores have a fancy looking logo from some certifying agency. That might be some indication of something.

Answer

This is a thread that was active in 2002, but for some reason got reactivated several hours ago.

Only once in my life have I owned a bottle of Tradizionale balsamico -- silver label/18 year -- bought at a Reggio Emilia acetaia. I've never tasted anything so wonderful, even besting most of balsamic we've been served in Italy but outside of Emilia Romagna. We spent about $60, but to put that price in perspective, we bought this so long ago, that the currency was lira and, as I indicated, the purchase was made on site at the producer.

Villa Manodori is the best imported but non-Tradizionale balsamic I've found in the US. When it first arrived in US stores, it was sold at upscale grocery stores and at both Sur La Table and Williams Sonoma. (Cost around $45.00) Now, it is widely available on many internet sources with prices ranging from $35-$45.

The Italian specialty store where I first encountered this said the vinegar was made the traditional way but lacked the consortium inspection. All I know is that we had just finished our Reggio-Emilia vinegar and this was a very close second. Over time, the label has changed to read simply read "Aceto Balsamico of Modena." I don't think that reflects a change in the process. The Villa Manodori product still remains the leading balsamico I can get for a vaguely reasonable price.

Answer

I can vouch personally from repeated purchases for this 18-year balsamic (tradizionale). 

https://www.theolivebranchinc.net/balsamic-vinegars.html

They keep the price point low by importing it from Italy in bulk and bottling it themselves in 375ml bottles.

Answer

Don't know if this info helps any, as I’ve never sampled true BV. 

I came close to buying it years ago at an Italian Deli, around the OP’s budget @ $50.00, but was afraid to take the chance, and rightly so, as I was not familiar with the appellation described below.

According to Marcella Hazan’s "Essentials of Italian Cooking":

“BV is made entirely from the boiled-down must-the concentrated, sweet juice-of white grapes.”…

“True BV is aged for decades in a succession of barrels, each made of different wood.”…

“The color must be a deep, rich, brown, with brilliant flashes of light. When you swirl the vinegar in a wine glass, it must coat the inside of the glass, as would a dense, but flowing syrup, neither splotchy nor too thin.”…

The label must carry, in full, the officially established appellation, which reads:

"Aceto Balsamico Tradizionale di Modena"

I read elsewhere those words must be in that order. You’ll notice imitations use some of those words, and also in different order.

I saw a Mary Ann Esposito "Ciao Italia" TV show years ago, wherein she said that Italian families who grow, make and sell their own BV, will keep the longest aged for themselves, and instead of giving their daughters a handsome monetary dowry for their wedding present, they will instead give them one bottle of the size in the above image, about a cups worth.

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Good real balsamic vinegar under $50?

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