Balsamic Vinegar 8.4 oz (250ml)

Balsamic Vinegar like you never had before. Sweet yet acid. My favorite balsamic vinegar ever. Great packaging, super fast delivery. I highly recommend Ariadne Pure Balsamic Vinegar.

Great flavor.

For the price, I cannot recommend this vinegar. Were it twelve dollars, it would easily topple the options at that price point that are poorly made (Modenaceti, Roland, Colavita)...but traditional balsamics rely on the aged fermented grape must from first and foremost trebbiano grapes...they have to be aged twelve, eighteen or twenty-five years to create (nationally protected-status, consistent in both label&bottle type even-the color of the foil marks the age) true authentic aceto balsamic-white balsamic is ideally all trebbiano but I prefer the thick rich red blends-having tested many many varieties I've learned that the best are lambrusco, sangiovese and a few other modena varieties that have high acidity with flavors ranging from strawberries to tart cherries... Modena varieties I find too heavy on tannins, too "charred" tasting upon aging, or sometimes too peppery which while not a tragic flavor is one I'd like full control of-via fresh ground pepper-the inferior kinds I've tried are ancellotta, fortana, montuni, and some blends with albana. The horrible M-brand&the kind with the prince-looking fellow whose estate produces the vinegar(forgotten the brand&family name) have a lot of the fortana&ancellotta and very little of the brilliant grapes-ironically trebbiano makes pretty bland house wine (lambrusco on the other hand even I, a non-wine-enthusiast, enjoy, and sangiovese are blended into to its lovers' cabernets)... All that to say... While a ten dollar bottle "from Modena" may very well have either rejected or imported grapes, once you're into this price range you won't be able to get the surely authentic protected hundred dollar options but should definitely find a fit within Modena offerings! If you want balsamic, it's cheating yourself to be buying stuff from Greek baskets instead of hundreds-of-years-perfected Modena offerings! The soil really does differ just as milk from cows eating the grass is a world apart go each place! One option that is inexpensive, incidentally (aged 5yrs go limousine oak, Modena sourced treb&sangiovese grapes, $12-17) is De Medici. That does what this cannot-respects the original without killing your purse. One of the Guiseppe varieties likewise is pretty good though I can't tell you off hand which is smooth and which is more acidic&harsh than most people prefer... Right, back to this one.Agiorgitiko (nemea) grapes used in this are very plummy and it ends up tasting far more like a red wine vinegar reduction than balsamic-it isn't awful for salad dressing but you wouldn't put it on as a finishing touch to lamb steak, cheese or certainly not had cream...the must is simply lost and that complex beautiful flavor instead is replaced with something a bit overly clean and plain. The oak barrels help, but oak should only facilitate the aging&bring OUT the must not compensate for a lack of it-and with only three years these grapes were not given much of a chance if ever they had one...which I doubt.Oh, last note: apologies if an autocorrect sort of goof slipped past my eyes... Tapping is not so reliable as typing for this reviewer!

We love to eat heirloom tomatoes with Balsalmic vinegar and olive oil, and this one was delicious, we are convinced this is of highest quality. We recommend it highly!