Villa ManodoriBalsamic Vinegar

Best balsamic vinegar we’ve ever found. Worth the $$

I wanted to echo the other positive reviews by folks that are "blown away" by the quality and taste of this product.I have never spend $45 on a condiment before. Like others I have used the $3 bottle of store bought balsamic vinegar. There is NO comparison.This stuff is thick and sweat. It has the viscosity of syrup. The flavors are rich and complex. This stuff adds an incredible eating experience when drizzled over a good cheese. It is delightful on Avacado. I originally used it on a juicy heirloom tomato and was disappointed because the juice of the tomato watered down the syrupy goodness of the vinegar too much. To experience this product you do not want to water it down in any way.I mixed 1/2 vinegar, 1/2 olive oil with some minced garlic and onions, a little salt and pepper. It made a nice thick dressing that was to die for spooned over mixed greens. Also, my concoction did not diminish the viscosity or the flavor of the vinegar in any way. When using this product you want the vinegar to always be at the center of the taste experience.The biggest negative for this product is that once you try it there is no going back. And, at $45 a bottle it is priced like liquid gold. Heck, I do not spend that much for a 1/5th of quality Bourbon! I find myself checking the level in the bottle every time I open the cabinet. This stuff is a real treat to be experienced.I am pretty frugal with how I spend my money. I never thought I would spend 45$ on a bottle of vinegar. But this is not vinegar as you and I traditionally know vinegar. Now, it is hard to imagine not having a bottle of this in our cupboard for those special occasions.

Thick as chocolate syrup and extremely tasty. I have been solely using this for years and I can never get enough. Highly recommended!!

Best vinegar in the world. Mild and flavorful on anything.

The way I like to eat it is dip my finger in it. May be I'll use a bread once a while with some unfiltered olive oil. May be sometimes as a glaze on a venison tenderloin cooked rare. I think a great balsamico makes a huge difference. Try this one side by side with a $3 bottle of cheap vinegar and you'll know what I'm talking about. This balsamico is not at all acidic like the junk you buy from the supermarkets. Its mildly acidic, sweet, nutty and rich with a hint of oak. This is not labeled D.O.P and its not aged for 12 years. But don't let that fool you. You can find 15 year aged vinegar at Sam's club that tastes like sauerkraut juice. What I like most about this is the balance between the sweetness and acidity. Little more acidic and this will become a regular vinegar. Little less acidic this will taste like reduced grape juice. Its a perfect balance of thickness, sweet and sour and I was not able to give it any negatives on the taste. Is it the world's best balsamico ? Probably not. This vinegar is sufficiently aged but in order for it to be the best more aging is required. But do I care about 25 years aging on a vinegar and pay 100 dollar a bottle so that I can get a more prominent oak flavor ? Certainly not. So this is what I'll be buying from now on.

I have used this always as a finishing touch on a range of dishes including some desserts. It is the perfect blend of sweet, sour and umami. I love all vinegars and cook with them regularly, but this is the only one I use for finishing.

OMG this is the BEST.. Almost tar-like consistency. Way better than any local balsamic vinegar. It's expensive but the quality is well worth it!

High price? Definitely! Is it worth it? Words are inadequate to describe this oral ecstasy ;-) One needs all their senses functioning properly to begin to appreciate what has gone over the lips onto the taste buds. The Value Proposition is definitely worth it, but then, that's a personal opinion. Would I buy it again? Absolutely - even have gone so far as to buy it for Family & Friends [have NOT lost any yet]. So, if your credit card will not melt, go ahead - "Make Your Day !" The flavors & dimensions are immense & INTENSE. Thank God, you can use this very sparingly.My stereotype of "vinegar" is irreparably damaged! This is like a 6oz bottle of very fine Ice Wine. It should be classified as a dessert! And any drops sliding down the exterior of the bottle, just lick it [you already paid for it], because no one is watching (hopefully). DO NOT EVEN CONSIDER TRYING TO CALCULATE THE COST / BITE!Thanks to the chef who said in an earlier review that this was his personal favorite. That sealed the deal for me. ENJOY! ;-)))