I have no idea .We have a bottle of old balsamic that has increased in price, so no occasion is special enough. I’m thinking a drizzle for some Flannery. It’s time, the angels share might be daunting.
FWIW I worked in a wine bar that was also an olive oil and vinegar shop that was part of the California-based We Olive chain. They sell a 16 year-old (I think) balsamic from Modena that is really very good. At around $38 for a 750ml bottle it’s a good value.
The bottle on the left is the traditional balsamic. It must be approved by a D.O.C. committee and the bottle shape shows it’s the real deal. It is wonderful drizzled on fruit and it makes an interesting ice cream topping.
P.S. the bottle was designed by Giorgetto Giugiaro the car designer.
We have purchased their offering a couple of times over the years. Basically, if we’re out, we order. Once you have had the “real” stuff, you’ll never go back. Use it on anything that calls for a balsamic glaze.
Couple of favorite uses;
Burrata (sliced heirloom tomato, slice of burrata, drizzle with aged balsamic, garnish with basil, optional; salt and pepper to taste)
Drizzle over sliced up aged parm or pecorino on the cheese board