Old Balsamic Vinegar - Help!

18 years ago

I found a bottle of Williams-Sonoma 'Vini' that I had misplaced?, that is probably 10-15 years old, and had been opened about 5 years or so ago, Does it go bad?
No good new? Now what? Does it need hazard disposal?
Thanks, gengen

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Comments (6)

lindac
18 years ago
If it was good to begin with its' better now....but if itw as one of those concoctions with added sugar and caramel color...age won't have improved it.
If it's nor moldy, it's safe to use.
Linda C
dances_in_garden
18 years ago
I find that even cheap bottles of balsamic get better with age. They sort of evaporate and thicken and mellow a bit.

Taste a drop or two with a finger. If there are no off tastes, it should be fine.
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I notice you're in the Chicago area. Do you have the opportunity to get to Madison often? If so, I very heartily recommend a trip to Vom Fass. It's on University Ave, in a shopping center that also houses a Penzey's and a really good knife/kitchen goodies store (Wisconsin Cutlery). The reason I so heartily recommend Vom Fass is that they have a huge assortment of oils and vinegars, and they allow actively encourage customers to taste everything. You'll get to taste several well-aged balsamic vinegars side-by-side to better understand the subtle difference in flavors, you'll also get to try several olive oils and infused olive oils... not to mention a couple different pumpkin seed oils, thistle oil, avocado oil, you-name-it oil. They also have several liquors and liqueurs available for sampling, and they sell gift/sample packs. Just this weekend I gave a sampler as a hostess gift and it was very well received.
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Well, I would hate to have to decant or choose brands because of this! I did call and tell him to hold off any further work. He said he would redo if we think necessary (I'm not thrilled with the 7" high shelves besides the bottom one, either--seems 1" too high.) But we'll see when we get home, and maybe I'll unpack some of my stuff to see . . . Thanks for all the quick replies, Andy
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The least expensive aged Balsamic that I currently have is RomanticA Gran Riserva, and I paid about $30, but the price has been reduced. I thought it was a bargain at $30, and I did taste it before buying it. It's very thick and sweet, and I generally serve it drizzled over apple or pear slices, but also sometimes with strawberries. I also have a bottle of Fondo di Trebbiano that I paid $60 for recently and had bought before for $48. The price on this one keeps going up, it seems, but it is only slightly better than RomanticA, IMO, but it is definitely thicker and somewhat sweeter. When I run out, I will probably just replace it with RomanticA, but it depends on what there is available the Surfas Restaurant Supply, where I can taste before I buy. Cavalli looks excellent as well. For the sauce you are making, I would not use a bottle that is cheaper than $15 - the cheaper ones have a harsher, less mellow flavor, and that comes through even in a berry sauce. I only use the cheaper ones in certain salad dressings where I want a sharp flavor. I like keeping a range on hand for different uses. I consider them a good investment. Lars
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I'd think just reducing the vinegar would work. Or you can have a look a the sauce in this recipe. Here is a link that might be useful: Balsamic Reduction sauce
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kaelkriver
18 years ago
Is this true of all vinegars, such as rice, white wine, cider etc.? And would that include opened and unopened bottles? Thanks!
lindac
18 years ago
Is what true?
Cheap balsamic vinegar does not get better by being stored in an opened bottle on a shelf.....
I had a semi cheap ( not long aged but real balsamic, $15 a bottle not $60) mold after I opened it.
But other vinegars keep well. The acid content is high enough to keep mold from growing...both opened and unopened.

Here is a link that might be useful: About balsamic vinegar
User
18 years ago
I've never had an issue with white or cider vinegar mind you I haven't kept them quite that long! LOL

However I have had problems with other vinegars, including aged Balsamic, froming a nasty sediment. Maybe it would be Ok to strain and use but I find it so off putting I toss it.
lindac
18 years ago
Shame on you!! Would you toss out a lovely bottle of old Burgundy because it developed a little sediment? Just pour slowly and carefully and leave the sediment behind.
Chances are that lovely old balsamic had sediment when you bought it but as the bottle gets partially used up it becomes more apparant.
Linda C

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Old Balsamic Vinegar - Help!

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