[Sca-cooks] Documenting balsamic? Slow progress

[Johnna Holloway]

Or you could go the $$$ way and shortcut the process.
Barrel of 16 Year Aged Balsamic
Your own balsamic barrel 16 year aged balsamic in oak barrel.

The aging attics of La Vecchia Dispensa is Castelvetro, near Modena,  
are stuffed with barrels. Old barrels, new barrels. Small ones for  
precious cargo, large ones for just-cooked must. Made from chestnut,  
oak, and half a dozen other woods, each of them holds balsamic vinegar  
at some advanced age. Sounds romantic, doesn't it? Want one for  
yourself? La Vecchia Dispensa's cooper has fashioned a few small,  
seasoned oak barrels that we can send you filled with over a quart of  
our exclusive 16 year aged balsamic.

Use the glass dropper to rescue a bit of balsamic for salads or  
strawberries. Kept corked, it'll last indefinitely and get better with  
time, just like you. Refill as needed. Keep in mind that in Italy,  
balsamic was a gift for grandchildren or important dowries. With the  
way social security is going it might be something sensible to consider.

Quantities limited.

http://www.zingermans.com/Product.aspx?ProductID=V-BAR-16

Johnnae

On Feb 2, 2011, at 7:56 PM, David Walddon wrote:

> I found it but of course they only have one type of barrel.
> One of the keys to balsamic is the different types of woods.
> Eduardo

I want the barrels!
I have looked on the web in the past for the right sizes and types of  
woods and they are hard to find.
Of course I could start with the first two or three and go from there.
Since it is doubtful that I will ever make wine in the house (since I  
have two other vinegar pots going) I might as well try balsamic.
What does it take but plenty of juice and time?
Eduardo