Balsamic
 

Vinegar and reduction - surprisingly i couldnt find a dedicated thread for those here...

Vinegar: for several years i used trader joes platinum balsamic - flavorful and thick unlike their usual gold version.. it was only available during holidays so i stocked up in dec-jan but last year it never arrived.. after some searching i switched to Ponti Modena from Eataly and we all enjoy it

Glaze: normally go with Nonna Pia but looking for smth different to try - costco has well reviewed mazzetti reduction but it's a 3-pack so quite a commitment :)..

what's on your counters?

I can't remember who (maybe Cooks Illustrated?) did some balsamic tests and believe it or not one of the highest rated ones was Colavita....but only the aged one. I tried it and really like it. Probably not as good as a very expensive one--I still have a couple of those around--but I am happy with it. I think it was around $18.
I buy either Trader Joe glaze or Carandini.

Mine is branded by Belazu. A repeat purchase.

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Yes probably Cook's Illustrated. IIRC they also liked the Colavita EVOO...I know it was one of the bigger commercial brands. I generally find their taste testing reviews to be pretty good. We don't use much balsamic, but I agree the Colavita aged is good. We also received a small production bottle a few years ago from a friend who visited Italy. There's still a bit left, like I said we don't use it much, mostly in a homemade salad dressing (rarely) or a drizzle over grilled vegetables. What else should I be using it for?

Currently using Costco's balsamic for salads and drizzles. We think it's great for mass market, but will try the Colavita next time.

None on our counters. Great item for local food drives or drain cleaner whenever someone gifts us some. :)

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We primarily use it to dip bread and prefer chocolate. It pairs well with blood orange flavored olive oil.

For glaze, I use Fini

I like it on fruit...strawberries, watermelon, other melons. Bread, glaze is good on pizza, cheese. I love it with a good aged parm.

Just make sure it is the aged The regular Colavita stuff is garbage.

Say what?? :confused:

I go back and forth on it, which is probably why its rarely used here. I don't get "moody" about too many foods, but I could go for a year thinking it tastes like garbage and then all of a sudden want balsamic vinagrette on 10 straight salads. That said, if I ever get to Italy again, I will very likely try to find a balsamic tasting. I recall in my much younger days not being a wine drinker. And then I did the barrel tasting at Del Dotto my first time in Napa and it changed my perspective. I'd give balsamic that same chance.

I have yet to try this tip on using cheap priced Balsamic vinegar and doctoring it to give it some of the characteristics of aged expensive balsamic vinegar. Anyone ever see this or try it?

Here's America's Test Kitchen's method (super quick video)

Villa Manodori is great (a drizzle of the dark cherry with filet mignon is perfect)

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This is what I use.... I quite like it.