La Vecchia Dispensa Balsamic Vinegar 100yr Review
Balsamics aged 100 years or more are a rare find these days. They become as dense as molasses in January, and their fragrance and flavor are deep and heady - think of a 40 year old Tawny Port and you're just scratching the surface of dark caramel, raisin, and a whole host of secondary notes. This is limited quantity on hand. It is bottled for us in very small quantities. It can be appreciated to the full on flakes of Parmesan cheese, on strawberries or on ice cream, or sipped at the end of a meal. In gourmet cuisine balsamic vinegar can be used in the most widely varying ways; there are no specific dosages, but rules have built up over more than a century of use. Since it ages constantly, the characteristics of balsamic vinegar in the various aging phases vary. After a certain number of years it becomes denser, loses fluidity and becomes much richer. At this point it should be treated with devotion, and can even be sipped at the end of a meals as an excellent aid to digestion. Since 1993, products have been produced and sold by Roberta Pelloni and her husband Marino Tintori, who have introduced new packaging while keeping faith with the traditional production methods, and brought their products to a wider market of appreciative customers. Balsamic vinegar takes centre stage in the output of LA VECCHIA DISPENSA since the company considers it the resulting jewel of its labors. It is still made in the traditional way, by fermenting the must of Trebbiano grapes in barrels of costly woods - oak, mulberry, chestnut, cherry and juniper - which over the years gradually give the vinegar its inimitable fragrance and flavour.
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