25-Year Barrel-Aged Balsamic Vinegar
A quarter of a century of traditional aging gives this ultra-versatile condiment an intense, complex flavor. Balsamic vinegars like this one are among the most prized of Italian elixirs, crafted from the pure wine must (unfermented grape juice) of white Trebbiano grapes, which is aged in wooden barrels according to time-honored techniques. From Modena, Italy, ours is made by slowly simmering the grapes in copper cauldrons, then combining the reduction with older balsamic vinegar to help speed acidification. The blend is transferred to oak barrels, which imbue the aged vinegar with rich aroma, flavor and color.
- 15.5 oz.
- Made in Italy.
- A Williams Sonoma exclusive.
- Ingredients: 25-year-old 100% balsamic vinegar; contains sulphites.
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- Strawberry Parfait Recipe
Using a mortar and pestle or spice grinder, roughly crack the peppercorns. Hull the strawberries and halve about half of them lengthwise. Place all the strawberries in a bowl and add the cracked pepper.
In a heavy saucepan over medium heat, combine the sugar and 1/4 cup water. Cover and bring to a simmer, checking the sugar often. Once the sugar starts to melt, uncover and swirl the pan occasionally until the sugar is dissolved, about 5 minutes. Continue to simmer, uncovered, until the sugar turns to a deep amber brown caramel, 3 to 5 minutes more.
Carefully add the strawberry mixture to the caramel (it will fizz vigorously and harden in spots). Using a heatproof silicone spatula, stir the berries into the caramel as best you can and cook, stirring often, until any hardened bits of caramel have melted, 1 to 2 minutes. Transfer to a bowl and stir in the balsamic vinegar and kirsch. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
When ready to serve, let the ice cream stand at room temperature for about 10 minutes to soften slightly. Layer the ingredients in 6 stemless wineglasses or parfait glasses in this order: strawberries with juices, ice cream, more strawberries with juices and finally, whipped cream, dividing the ingredients evenly. Serve immediately. Serves 6.
Adapted from Williams Sonoma New Flavors for Desserts, by Raquel Pelzel (Oxmoor House, 2008).
Rated 5 out of 5 by Finch from This was very good I love this product. I've been getting it for some timeDate published: 2017-03-18Rated 5 out of 5 by amber from SO AMAZING I COULD DRINK THIS This is HANDS DOWN the most delicious balsamic vinegar I have ever tasted. It is so good, I could actually drink it. Yes, it's really THAT delicious. It has a very thick, not watery consistency, and is perfect for caprese salads or for dipping bread.Date published: 2017-03-03Rated 5 out of 5 by Anniehannie from The best balsamic flavor ever tasted! I spent years & a lot of wasted money looking for the right balsamic vinegar. Then a friend gave this to us as a gift and it was the best gift ever! Our kitchen is never without it.This balsamic has a beautiful consistency and a wonderful taste. It's not bitter, but smooth. I now give it as gifts to people.Date published: 2017-01-28Rated 5 out of 5 by MACAL from Absolutely Delicious I bought this for a friend. I was told this Balsamic Vinegar was excellent.Date published: 2017-01-09Rated 5 out of 5 by 6dogmomma from Just WOW !! I had thought a good balsamic was adequate at about 12 years...but this liquid is just spectacular. Opened it up as soon as it arrived, poured a shot glass and then wiped out the glass with my finger. It is just that good. Thick and warm. Thought of vanilla ice cream, heirloom tomatoes (well, not together) endless possibilities. I think I'll buy another bottle for safe keeping. Now I can never go back to the common stuff. Sigh! And the bottle itself is pretty special too.Date published: 2016-08-25Rated 5 out of 5 by Mom2threeboys from Hands down the best Balsamic You won't find a better Balsamic Vinegar. I'm a lover of vinegar, and aside from Apple Cider Vinegar, which is a completely different animal, this is my staple. And ONLY from Oliver. WS private label Balsamic doesn't hold a candle. Use it for marinade, drizzle over caprese, as dip, or as a dressing over a salad or avocado and feta. Dynamite.Date published: 2016-06-27Rated 5 out of 5 by EricEric from Enough said! Olivier balsamic vinegar is the only balsamic vinegar we use at home.Date published: 2016-05-26Rated 5 out of 5 by suzy2715 from Really Good! I love this Balsamic Vinegar! I won't be without it. I eat it on salads as a dressing-just the vinegar. You get a great, low calorie, low (no) fat punch of flavor for meat, vegetables, bread, etc. It is the best balsamic vinegar I've found for the price. I've tried others for the same price and they don't come close to the flavor you get from this one, in my opinion.Date published: 2016-05-02