Dark and deep

     We got thoroughly sick of (bad) balsamic vinegar. Then this lovely bottle from a friend landed in the kitchen:                                                       
                                                                         

        It's brought to you by Olivier and Williams-Sonoma but it originates in Modena (Italy) and is 25 years old. According to the back label, "Grapes are slowly cooked in copper kettles cauldrons, then combined with older balsamic vinegar to help speed the acidification process." For salad dressing you don't need more than a dash into good olive oil. Crusty bread dipped in same is great.