Due Vittorie Dolceto White Balsamic Vinegar Dressing - Made with White and Traditional Balsamic Vinegar - Vinaigrette Dressing 8.45fl oz / 250 ml (Pack of 1)

This is very good IGP grade balsamic vinegar, one of the better IGPs I've tried so far. This is nearly as good as some of the cheaper traditional DOP balsamics I've tried. It is a nice blend of sweet and tart, thick but not overly thick. At this price point, this one is great for every day use. It's great for use in salads, on meats, and of course with imported cheeses.

This is hands down the best vinegar I have ever tasted. It is the perfect balance of tang with a hint of sweetness. So smooth. Definitely worth the price and the wait. It took about 3 weeks to be delivered. The only thing is I wish it would’ve come with the pour spout that the balsamic vinegar came with.

Exactly what I was hoping for and more. Firstly, the package was well wrapped. The bottle and the pour spout (individually wrapped) came in a box with plenty of wrapping (pic above). As far as consistency, I tested 3 different types by smearing them (pic above). The left is a smear of a concentrated balsamic reduction/glaze. I use it in caprese salads and such. The right is a less expensive table balsamic vinegar, which ran as soon as it was poured which means less concentrated and very vinegar-y in taste. I use it in regular salads with evoo. The middle smear is of this product. As far as the taste, it is definitely better than the table balsamic vinegar and the balsamic glaze which I am guessing it's because of the better ingredients. The consistency is actually a good combination of both. Closer to the glaze but the taste is a nice combination of both with a better quality taste of ingredients. I will be making a caprese salad tonight and testing it out.

Not like the 25 Star, but nice, sweet, tangy and mildly thick.

One of the best at this price. Sweet low acidic flavor,thick texture

UPDATE: Feb 2, 2020, I need to completely change my review on Due Vittorie Oro Gold Balsamic Vinegar of Modena. I originally gave it only 1 star and said it tasted like sweet liquid raisins. My taste buds must have been completely numb that day. I have now given it 4 stars. It tastes as described. I can without a doubt now detect the wild black cherry finish. That sweetness I originally tasted is no longer there. It has a tartness like a tart cherry would have.ORIGINAL REVIEW: I'm confused on how many stars to give this. I settled on 1 star because the narrative of the product gave me a preconceived notion in my mind's eye of how this might taste. Perhaps it's my mistake for expecting it to taste like something it shouldn't. Just exactly how is it supposed to taste? I was expecting a complex maybe smoky sweetness with a hint of acid. While some people are saying it's too acidic or sour, I'm not getting that at all. To me it's way to sweet with not a bit of acidity. To me it tastes like sweet liquid raisin sauce. Which might make sense because raisins are grapes, but this is REALLY sweet. Maybe I would have been better off with the Silver stuff instead of the Gold.I've been using the pedestrian grocery store Bertolli Balsamic Glaze. Yes, I know, I know. It's a dumbed-down version of balsamic with red wine vinegar, colored with caramel coloring and thickened up with xanthan gum. But that's the sweet/tart combination I like. So I'm assuming that by buying the Due Vittorie Oro Gold Balsamic Vinegar, I completely missed that mark.And about that cute little cruet shaped pour spout. It's got a grove routered out down the side of it. I'll assume it's to allow air into the bottle when pouring so it doesn't create a vacuum. However, there is not lid to go over the spout, therefore the air is ever present in the bottle. Air = oxidation. Tell me how that's not gong to harm the liquid inside. Or are you supposed to remove the spout after each use and replace it with the cork?I'll try using it instead of coco aminos in my salad dressing or stir-fry dishes. I don't eat deserts, so I won't be using it for that.I will not be ordering this again.

Ou child, this stuff is exquisitely delicious!Vinaigrette: 2 T vinegar, 2 T Dijon or Champagne Mustard, 1/2 to 1 minced shallot, 6 T olive oil - Instructions: Whisk the first 3 ingredients together, then SLOWLY add olive oil and whisk between additions. I personally like a bit thinner dressing so I added 1 T water, but YMMV (same thing with quantity of shallot). Such a simple recipe so so delicious esp with this vinegar.

This is a very nice, sweet/tart Balsamic. I've paid more in the past for other brands, but I don't think they were any better than this brand. Very pleased, and the pour spout is a nice addition.