My very first question.

[Guest guest]

I think that the balsamic vinegar should be perfect for cooking as usually

the older bottles are much more expensive in the stores. I see the chefs on

tv using very small bottles that they say are quite expensive. They say that

the older the balsamic is the smoother it tastes. The stuff on the shelves

in the supermarket are very new vintage (sort of). So it is sweeter and more

vinegar-y.

 

So give the balsamic a try. You might have a real find there. The other one

I don't know much about. I've never heard of it. Maybe one of the others on

the list do though.

 

RisaG