The London Lounge

For decades I've been disappointed with the quality and/or honest marketing of "balsamic" vinegars available on the US market. Whether in the finest shops of our largest cities or those of purveyors of speciality gourmet foods, I've had no success finding Aceto Balsamico Tradizionale that carries the D.O.P stamp AND is marketed with accurate product information. For example, Marky's in Miami offers Cavalli traditional balsamic with the red wax cap, but claims 25 year vintage (about $300 for 100ml), which isn't consistent with what I've able to learn about Aceto Balsamico Tradizionale. Noteworthy is that Giovanni Cavalli has chosen to resign from the Consortium of Traditional Balsamic Producers of Reggio Emilia, founded by his father Ferdinando, claiming that its constraints limit his ability to achieve his level of quality. Perhaps. Or, could it be simply a marketing strategy to do an end-run around the quality control and reputation retention of tradizionale balsamico that the consortium has endeavored to maintain? The market is replete with such confusing information that serves only to confound the consumer.

As I understand it...or maybe I don't...the only authentic balsamic vinegars come from Reggio Emilia and Modena, and are rather difficult to confidently purchase in the US. From Reggio Emilia, there are apparently three grades of tradizionale balsamico: affinato, which comes with a red wax cap and is of 12 year vintage; vecchio, topped in silver and of 15 to 20 year vintage; and extra vecchio with a gold cap and vintage of 20 to 25 years. Modena produces only affinato and extra vecchio with caps of white and gold and vintages of 12 and 25 years, respectively. These products are always D.O.P stamped. The vintages are minimums and don't reflect the age composition of all components, where stocks are up to 300 years old.

I've considered purchasing fine balsamic from Italian-based producers via the internet but have balked for fear of possibly receiving an inferior product. At upward of $300 per 100 ml, making a regrettable purchase could put a sour taste of another kind in the mouth.

I'm hopeful that our esteemed members who have found a trustworthy source of Aceto Balsamico Tradizionale might share their source(s) with those of us who have had less success in the quest.

Edited for spelling

No idea if this makes the grade, but Formaggio gives intelligent answers to questions of this type.

Ray

You have very good reason to be concerned. The market worldwide for counterfeit or fake Italian food products is immense. From London to Paris to Manhattan, the trafficking in the products, largely made in Turkey or Eastern Europe, is prolific and seemingly legal. So, buyer beware.

If you have lived in Italy and know the real products, it is easy to spot the fakes. But the labelling is so clever that any but the truly initiated can fall into the trap.

Sadly I am not a great fan of Balsamic vinegar so I cannot help you there, but the internet would be the last place I would look.

Good luck

Cheers

Concordia wrote:No idea if this makes the grade, but Formaggio gives intelligent answers to questions of this type.

Dear Concordia,

this is an Affinato at a reasonable price. A very good and reliable source in Switzerland: https://www.rvrtee.ch/shop/essig__oel__ ... adizionale

Their web shop is in German. Contact them via e-mail.

Cheers, David

Gentleman, thank you for your kind replies. As I anticipated, and Michael has reaffirmed, markets for this product both within and outside of Italy are fraught with uncertainty and fraud. I guess that I've little choice but to continue on my quest by trail and error.

Don't be so quick to write off Formaggio. Long before they cheapened their reputation in Sicily by creating a website, they had a good network set up of (legitimate) olive oil producers. I'd be astounded if they weren't as careful with their suppliers of balsamic vinegar.

but Formaggio gives intelligent answers to questions of this type.

Sorry Concordia, just the same selection of faux EU products here. Not a single olive oil worthy of comment, not one. Amazing.

I sincerely doubt the authenticity of a large number of the products. Stay away team. Stay away.

Cheers

A tasty and affordable alternative is Saba. It is in no way superior...but a reasonably similar alternative. Unless you have deep pockets, Saba is a good choice to experiment with.

It is 1/6th the cost of its balsamic cousin.
I throw it into my turkey meatballs (I must lower myself to dark turkey meat for health purposes...but I find olive oil, parmiggiano, oregano and Saba go well with ground turkey)

It is also great drizzled on salads

http://www.huffingtonpost.com/2014/09/3 ... 01534.html

http://www.seekingsources.com/saba_balsamic_vinegar.htm

http://www.igourmet.com/shoppe/Saba-(Gr ... ction).asp (I use this brand regularly...and love it)

The French chef who taught me to cook taught me to use Sherry vinegar...and it is delicious!

I am suggesting the following for your consideration: https://cortibrothers.com/collections/vinegar?page=2

Corti Brothers has been in operation for almost 70 years. I have known the current, second generation owner/operator, Darrell Corti, for many years. He enjoys a lengthy, favorable international reputation regarding matters food, wine and spirits. I would have no concerns as to the authenticity and quality of any product carried and sold.

Good luck in your search, Ari.

Agreed. It's been my favorite class of vinegar for years. A great range of flavor profiles available among the classic grape varieties and solera ages, and a pretty well-policed DO system. Even the really excellent ones are very affordable, relatively speaking.

(Edit: this in response to Michael's post on vinagre de Jerez.)

alden wrote:The French chef who taught me to cook taught me to use Sherry vinegar...and it is delicious!

Very wise French chef

Cheers, David

Thank you, all, for your responses. It will take time, but I'll sample, in so far as I am able, your recommendations of balsamics and try to up my game in my sherry vinegar purchases, as well. Most readily available sherry vinegars are as marginally serviceable as balsamics, but I suspect that high-quality sherry vinegars might be a bit easier to obtain. As with most things, the finest in life is not easily acquired but must be sought with patients and discernment. I think that many would agree that the well thought out search for excellence is the sine qua non of enjoyment of the fruit of its labor.