When we visited the Delea winery in Switzerland we were able to see how they make their Balsamics. This was something entirely new to me, and I thought it was the coolest thing ever! We went in the room where they age their Balsamics. It was really incredible.
I loved all 3 varieties, but my 2 favorites were the 3 year and the 6 year.
Adulto Aceto Balsamico 3 year:
This Balsamic is slightly sweet, crisp, and perfect for salads or drizzling on top of meats. It is the lightest of the 3 Balsamics, and was wonderful just with bread.
Vecchio Aceto Balsamico 6 year:
This Balsamic is aged the longest out of the three Balsamics and was thick and delicious. We ate it with Parmesan cheese at the tasting, and it was out of this world. This Balsamic is perfect for finishing off dishes to just give them that pop of flavor. It is sweet and creamy. It is also great just drizzled on top of cheese or ripe strawberries. Decadent.
