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What makes a smooth, mellow balsamic?

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What makes a smooth, mellow balsamic?

cls | Mar 2, 2006 08:13 PM

Why is it when I go to restaurants, their balsamic is so smooth, so mellow that it makes mine taste like it's all (battery)acid?

It appears as most are a 6% acidity.
Is this true for most balsamics?

And, is price a consideration?

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