ISO Very High Quality Balsamic Vinegar

I bought some very high quality balsamic at Tenuta's in Kenosha around a year ago. This stuff was excellent, and so thick, it was almost a syrup. It wasn't the kind of stuff you'd use for everyday preparations or vinaigrettes, etc., but it was great to dribble a few drops on top of a caprese salad, for example. Whenever I had an application that prompted me to use the really good olive oil, this balsamic was generally an accompaniment. Unfortunately, I've run out of it and I'm hoping to find something similar in Chicago in the hopes of avoiding a trip to Kenosha for just one small (albeit expensive) item. Does anyone have a suggestion as to where I might find some high quality balsamic in the area. Hopefully, not at a place that is closed on Mondays. My garden fresh tomatoes won't wait until tomorrow.

Try City Olive. Although their on-line shop doesn't list it, I've bought some excellent, syrupy balsamics there. You can also try a lot of them before you buy.


City Olive – Roscoe Village
2236 West Roscoe St.
773-687-9980
Chicago, Illinois 60618

Tuesday – Friday 11:00am -6:30pm
Saturday 11:00am -6:00pm
Sunday 12:00pm-5:00pm
closed Mondays
http://www.cityolive.com/

Thanks Darren. Unfortunately, they are closed today, but if I cant find anything before tomorrow, I'll stop in.

I know I'm (too) late, but have you given this place a try?

Old Town Oil
1520 North Wells Street
Chicago Illinois 60610
(312) 787-9595
M-Sat 11 am - 7 pm
Sun 11 am - 5 pm

AND, its second location--probably more convenient for you--in Evanston

1924 Central Street (about two blocs west of Green Bay)
Evanston Illinois 60201
(847) 864-0487
M-F 10:30 am - 6 pm
Sat 10 am - 5 pm
Sun 11 am - 4 pm

Gypsy Boy wrote:I know I'm (too) late, but have you given this place a try?

Old Town Oil
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The 18 year old balsamic from Old Town Oil is pretty good, but not syrupy like the one Stevez described. I believe Fox and Obel has a display of high end balsamic vinegars back near the bakery section but I'm sure they charge a premium.

I know this is probably heresy and the mark of an unrefined palate but I've always just cooked down a couple of tablespoons of Monari (which I like because it's not as sweet as most balsamics) for a couple of minutes to mimic the thickness of the pricier varieties. Used it over grilled fruits with ice cream as well...if you haven't tried it, you should...will save you a trip

boudreaulicious wrote:I know this is probably heresy and the mark of an unrefined palate but I've always just cooked down a couple of tablespoons of Monari (which I like because it's not as sweet as most balsamics) for a couple of minutes to mimic the thickness of the pricier varieties. Used it over grilled fruits with ice cream as well...if you haven't tried it, you should...will save you a trip

Ha! I was going to suggest the same thing. Reducing low-cost balsamic on the stove top over low heat doesn't improve its quality but it does thicken it nicely and produces a syrupy final product that's usually pretty good.

I've purchased very good balsamic at J.P. Graziano in the past. I'm guessing that's something they always have in stock.

=R=

stevez wrote:Thanks Darren. Unfortunately, they are closed today, but if I cant find anything before tomorrow, I'll stop in.

Strangely, my eyes glazed over the line in your original post that you are looking for a place not closed on Mondays.

You might also call Provence (http://www.provenancefoodandwine.com/index.php).

I can't claim to have a ton of experience with really high quality balsamics, but the best I've tasted are from Acetaia San Giacomo. I had them first on a trip in Italy, where a wine shop was doing a tasting of their products. I was then pleasantly surprised to find that City Olive carries two of their varieties and also had the company's owner in town one day a couple of years ago to host a tasting.

Olive and Well in Oak Park has some 18 year old Balsamic as well as a bunch of flavored vinegars

http://www.oliveandwell.com

Open until 6pm on weeknights

Thanks for all the great suggestions. I did stop in to Old Town Oil (Evanston branch), but they don't carry anything approaching what I am looking for, although their high end aged balsamic, which I did sample, would make any salad sit up and smile.

Treasure Island came through with some Leonardi Giovanni Crema de Balsamico. I couldn't taste it before buying, but judging by the way it flows in the bottle, it's really thick and rich. I'll give it a try tonight and report back.

Not the same at all but the Old Town Oil Tangerine Balsamic is a particularly nice match for ripe summer tomatoes ... I drizzle just a touch and the mesh of Balsamic, sweet citrus and super perfect tomatoes is lovely.

Whole Foods also carries several Balsamic Cremas if you're ever looking for one again.

Correct me if I'm wrong, but I think the product that Steve is looking for is Balsamic Crema/Balsamic Cream.

I certainly haven't searched exhaustively for high end Balsamic vinegars, but I haven't seen one one that approaches the thickness or syrupy texture that Steve seems to be describing - even the 18 year varieties. Sure, you can turn the bottle and see if the vinegar drips more slowly down the side, but it still seems more liquid than syrup.

Balsamic cream, on the other hand, has clearly been reduced and is much closer to a syrup in texture out of the bottle. I'm not sure what the exact difference is between the two products. I read on one site that crema includes grape must. But it seems the simplest explanation is that Balsamic Cream is the already-reduced Balsamic vinegar (probably a cheaper variety). Some are thickened with things like Xantham.

Anyway, I'm sure someone out there is more knowledgeable than I am about this and can set me straight if any of this seems incorrect.

gastro gnome wrote:Correct me if I'm wrong, but I think the product that Steve is looking for is Balsamic Crema/Balsamic Cream.

I certainly haven't searched exhaustively for high end Balsamic vinegars, but I haven't seen one one that approaches the thickness or syrupy texture that Steve seems to be describing - even the 18 year varieties. Sure, you can turn the bottle and see if the vinegar drips more slowly down the side, but it still seems more liquid than syrup.

Balsamic cream, on the other hand, has clearly been reduced and is much closer to a syrup in texture out of the bottle. I'm not sure what the exact difference is between the two products. I read on one site that crema includes grape must. But it seems the simplest explanation is that Balsamic Cream is the already-reduced Balsamic vinegar (probably a cheaper variety). Some are thickened with things like Xantham.

Anyway, I'm sure someone out there is more knowledgeable than I am about this and can set me straight if any of this seems incorrect.

You are completely correct. The stuff I ended up buying was indeed Crema de Balsamico. It is made with grape must with a bit of balsamic added for flavor. It was very thick & syrupy and worked pretty well, but paled in comparison to the really old balsamic that I had previously purchased at Tenuta's (which I think was approaching 30 years old). Sadly, the Chow Poodle disposed of the empty bottle of the good stuff so I don't remember exactly what it was, but the bottle was distinctive (as was the price), and I'm sure I'll recognize it when I go back to Tenuta's for more.

stevez wrote:You are completely correct. The stuff I ended up buying was indeed Crema de Balsamico. It is made with grape must with a bit of balsamic added for flavor. It was very thick & syrupy and worked pretty well, but paled in comparison to the really old balsamic that I had previously purchased at Tenuta's (which I think was approaching 30 years old). Sadly, the Chow Poodle disposed of the empty bottle of the good stuff so I don't remember exactly what it was, but the bottle was distinctive (as was the price), and I'm sure I'll recognize it when I go back to Tenuta's for more.

You may want to browse through Amazon's selection of aged balsamic vinegars, not necessarily to buy but to see if you recognize what you had before. They have several examples of 30 year old balsamics, even a VERY expensive bottle of 100 year old.

stevez wrote:Unfortunately, I've run out of it and I'm hoping to find something similar in Chicago in the hopes of avoiding a trip to Kenosha for just one small (albeit expensive) item.

Heck, in my book that's enough of a reason to make a trip to Italy!

Seriously, about a decade ago my Mom rented a villa in Tuscany. Her friends got invited for one week, family for another. She + friends sprung for an expensive & tiny bottle of aged (25+ year, I think) balsamic that they almost drained that week. By the time I got there a week later, there couldn't have been more than a tablespoon left. We each got a couple drops on a spoon, but nothing more I remember it being exactly as you described...thick & syrupy & full of all sorts of complex flavors.

Hmm...maybe I need to plan a trip back to Italy.

I can't remember where I got this but maybe the label will help--great, aged balsamic with syrupy consistency.

Very late in joining the convo - but you might try the Olive Place at Streets of Woodfield in Schaumburg. You can taste it before buying, and I am almost sure they have 21 year old as well as 18. Hope this helps