THE LAP OF LUXURY di Richard Ehrlich – The Guardian – 29 November 2003

the_guardianBalsamic vinegar has become a mass-market commodity in the past decade or so, and you’ll now find it drizzled on just about anything. True balsamic vinegar, however, is made under the strictest of regulations through a process that takes many, many years to complete (and, to do it full justice, pages to describe), and is incredibly rare. If you want to find out what the fuss is about, here’s your bottle. Outstanding balsamic vinegar can be 30 or 40 years old – this specimen makes those look like spring chickens. Put a few drops on your tongue and wait for a taste like nothing else on earth. Salad? Not with this stuff, folks. La Vecchia Dispensa Old Balsamic Vinegar, 100ml, from The Oil Merchant.