quality aged balsamic vinegar- tips

[Eden]

True that Gourmet place is good place for cheffy stuff and advice. (except the Asian groceries are too expensive)

I'm hoping for inside knowledge by TE member here...it would be the equivalent of someone asking how to assess/buy quality rice. I most certainly would have an opinion about different types and grades of rice..after eating and buying the stuff for several decades from different stores.

hmmmm I'm not sure I have much advice about specific brands of balsamic. General advice is to look for brands that are produced in Modena or Reggio Emilia Italy (the only places allowed to produce and call their product true balsamico - very much like wine made everywhere besides Champagne the product has to be called sparkling wine. The names to look for are Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia)and the older the vinegar, generally the better the quality... it has to be aged at least 12 years to be true balsamico. Beware - "Balsamic Vinegar of Modena" is not a true balsamic - its a wine vinegar that thickeners and colorings have been added to, so that it is more like a real balsamic.

but I'd love to hear about buying quality rice..... For caucasians my husband and I consume rather a lot of it (we buy short grain in 50lb bags... and I actually have at least 4 different kinds in the pantry at the moment...jasmine, basmati, calrose and arborio... and I think a few little packets of specialty rice, black, sweet, etc)