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wrote:
> In rec.food.cooking, Sheldon > wrote:
>
> > It's not Balsamico Traditionale. Yours is okay, but is only a step
or
> > two up from the typical stupidmarket rot... sells on line for about
> > $25... probably a reject from the Modena Consortium but still good
> > enough not to get dumped in with the huge vats of swill destined
for
> > the stupidmarkets Taste it and you decide.
>
> Can you recommend a very good vinegar? I note that there are many
> choices in specialty shops, some of which are expensive, but I
hesitate
> to buy them based on nothing more than my reaction tot he shape of
the
> bottle.
>
> I've had pretty good balsamic, and I've enjoyed it very much. But
I'd
> love to try some "very" good.
>
> Anything that you think is a particularly good value?

You really need to read up on the topic (there are various web sites)
and then just try the different varieties. You can only judge with
your own palate, and pocketbook... yes, it gets very expensive... but
no different from shopping for a yacht, if you gotta ask the price you
can't afford it.

I treat myself to a bottle or two each year, costing $50-$100... I buy
mine from http://www.cutlery.com