Montilla wine vinegar

[Sony]

Hello,

So I've decided that my next "splurge" is going to be a nice vinegar. The obvious choice is a balsamic, but I've also seen a 25-year old Montilla that's about the same price point as a 12-year old balsamic (lil' less expensive, but not significantly)

What I'm wondering is- can it be used in the same way as a finishing balsamic (e.g. finishing meat sauce, on salad, on fruit)? If you've had both, how would you compare the flavor profiles?

Much appreciation for any guidance .

Edited August 5, 2007 by Sony (log)

[Adam Balic]

The flavours of Balsamic and the Montilla vinegar are not very similar. Montilla wines are produced near Cordoba, most of the wine is made from Pedro Ximénez and the most interesting wines get produced using the Solera system in a similar manner to Sherry, by the wines are naturally high in alcohol so they are not fortified like Sherry.

The vinegars can be lovely products, really nice nut, dried fruit and rancio characterisitics, but should not be considered a cheap alternative to Balsamic.

[Sony]

The flavours of Balsamic and the Montilla vinegar are not very similar. Montilla wines are produced near Cordoba, most of the wine is made from Pedro Ximénez and the most interesting wines get produced using the Solera system in a similar manner to Sherry, by the wines are naturally high in alcohol so they are not fortified like Sherry.

The vinegars can be lovely products, really nice nut, dried fruit and rancio characterisitics, but should not be considered a cheap alternative to Balsamic.

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Thanks Adam!

I should also correct my original post- the Montilla is actually 250 years old, not 25 (kind of a big difference, no? )

[Adam Balic]

I think that 250 years old refers to the age of the oldest wine in the solear, rather then the over all age of the wine used FYI.

[k43]

The 25-year sherry vinegar is good, but the 50-year is much better, and still a lot less expensive than Balsamic Traditionale.

I think what will fill the bill is Noble Sour (Edelsauer), vinegar made from sweet Pedro Ximenez grapes, from Werner Essig/Brauerei Gegenbauer, http://www.gegenbauer.at -- $37.46 from http://www.mackenzieltd.com/mackenzie/Item...egar_NSV17.html and more conveniently but for a higher price from Dean & Deluca.

Edited August 8, 2007 by k43 (log)

[Sony]

I think that 250 years old refers to the age of the oldest wine in the solear, rather then the over all age of the wine used FYI.

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The things I learn every day....

I think what will fill the bill is Noble Sour (Edelsauer), vinegar made from sweet Pedro Ximenez grapes, from Werner Essig/Brauerei Gegenbauer, http://www.gegenbauer.at -- $37.46 from http://www.mackenzieltd.com/mackenzie/Item...egar_NSV17.html and more conveniently but for a higher price from Dean & Deluca.

Thanks for the suggestion! No Dean and Deluca around where I live, so I might be online ordering. Appreciate the link!