Confused in the Aisles - How to choose a great Balsamic

A good, aged, traditional balsamic vinegar is like the blood of the Gods. Combine that with ripe, sweet strawberries and you have IT. Yes, IT, the thing you've been waiting for all your life. I ate two portions of angel food cake with balsamic at last nights supper club and skipped dinner.



Okay, here's a bit of a rant about "the blood of the Gods" as you can find it in Vancouver. It is really hard to pick balsamic at the grocery store unless you know what you are looking for. Just because it says Modena on the bottle doesn't mean it's going to taste good. Look for Aceto Balsamico Tradizionale di Modena to find traditionally aged balsamic which will naturally be more expensive and WAY better quality. Unfortunately, you get what you pay for. It takes 3-50 years of age to make a proper balsamic and it must be aged in several types of wood casks.
Check the ingredient list if there are no artificial flavours/colours or sugar added, then you are getting closer to God.


My favourite balsamic is made by Venturi-Schulze on Vancouver Island of all places. Giordano Venturi is originally from Modena, Italy. He prides himself on making the only real balsamic in BC. It's $50 a bottle and can be ordered online (delivered right to your door). You may be scared off by the price, but the fact is that it's so flavour packed that you use way less of it. Their balsamic is rated as the top 100 things you should taste before you die by Vancouver Magazine. I for one, believe them.