18 year aged balsamic adds a flair of culinary artistry. A gourmet kitchen without balsamico vinegar is hard to imagine. Less than 20 years ago, balsamic vinegar was nearly an unnoticeable Italian accoutrement. Now, cooks utilize it more and more. A few drops of the very best balsamic vinegar on ripe berries, pears, or other fruit is a customary combination to end a main course.