James Silverton wrote:

> > The older vinegar is not for use in salad dressing but for addition to
> > other food items where only a small amount is needed to add a special
> > quality. If you have an opportunity to taste balsamic vinegar aged 25
> > years or more you will be amazed.

> This is only for interest but would you give an example or two where
> long aged balsamic vinegar makes a great difference?

Mario demonstrated one use on his show. He had a small bottle of the
rare aged balsamico, and he used it to "anoint" shavings of parmesan.