18 year aged balsamic adds a flair of culinary artistry. A gourmet kitchen without balsamic vinegar is minus a wonderful flavor. Less than twenty years ago, balsamico was nearly an obscure Tuscany accoutrement. Now, gourmet chefs use it extensively. A few drops of the very best balsamic on ripe strawberries, bartlett pears, or other fruit is the traditional combination to end a main course.