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Gourmet Living: Balsamic Vinegar of Modena Review #IGPInitialPromo #GourmetLivingBalsamic : http://wp.me/p2B5Rd-1xV #Cooking #Food

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Some things are beautiful and I always admire a gorgeous looking bottle. Presentation matters and especially when purchasing a product that retails higher than it’s counterparts but that is if you look at vinegar as plainly an acid, disregarding origin, grape used in production, to aging. This can get blurred and sometimes on purpose by the manufacture. We all want what we pay for and that is something I was critical of when I had the opportunity to review Gourmet Living’s Balsamic Vinegar of Modena. I love Balsamic and use it almost on a daily basis in it’s “raw form” or to enhance the taste of sauces to meats. Nothing tastes like it and it may look like wine but a good tasting Balsamic will make you forget about wine all together.

When I received the parcel from Gourmet Living, the box was beautiful with gold colored foil highlights and it almost felt like suede when touched. I open it and I see a beautiful red wax seal on top, and the bottle is as noteworthy as the rest. Every detail has been thought of but in the end I seek what is inside the bottle. Does the vinegar have a pleasant taste and will it play well with the others, meaning I don’t want an acidic pungent base that overpowers all the other flavor notes and even the smallest drop makes me just taste vinegar.

I figured the best test was trying it as-is and making a simple at home Vinaigrette. I never buy dressings and just make my own because as much as I want the dressing in the bottle to last, everything a manufacture adds to make it long living also makes it poor tasting. I save money and fridge space, plus I can adjust my dressings by the meals I am serving that day. A Vinaigrette made at home will always be friendly to a waist-line too.

Retail Price Point: $36.95 for a 8.5 fluid ounce bottle via Amazon

You will look and notice years and size of bottles fluctuate drastically when it comes to Balsamic. I thought the more the ounces combined with greater years, makes the price tag higher, but that did not remain factual. Some expensive brands had poor ratings along with the low quantity of ounces they gave. I get it that aging takes storing, time and care. This is not even what it takes to make the initial fluid in the first place. Boiling a product down reduces the quantity and intensifies the flavor but it depends on the cook and the “starter product”, if even the final product will be worthy. Balsamic may look thick and smell sometimes strong but it delivers sweet notes when done well. As it ages the flavor matures and the wood that is used for storage will also affect the vinegar. The Balsamic from Gourmet Living also has an IGP certification that has certain criteria that must be met for a bottle to pass and reach the seal. Think of i.................