I stopped by the locally owned store Con’ Olio Oils and Vinegars earlier this month to attend a tasting of a very special balsamic vinegar. Aceto Balsamico de Monticello is produced by Jane and Steve Darland in Monticello, New Mexico. They told me that their organic balsamic is made with white grapes and is aged in casks made of seven different types of wood. Aged for fifteen years with only a maximum of 1000 bottles available per year. I knew I was in for a treat when Steve poured out a pearl of vinegar for me to try. The viscosity of the vinegar was akin to oil, but even thicker. The color was oxblood red. The flavor was deep, complex, luxuriant, almost like a fine wine. The description of the process, the types of woods used for the casks in which the vinegar is aged, along with uses of the vinegar and details about the farm are all on their website. Hailed by Ruth Reichl (food writer, critic and former editor of Gourmet) and Saveur as one of the most outstanding balsamic vinegars produced in the US, I decided I must indulge, and wrote it off as a Mother’s Day gift to myself. An extra plus was the fact that Con' Olio honors the Go Local card so I received a discount. So far I have placed a few precious drops on white flesh peaches, figs and strawberries and it was divine. (Cathy)
The love of food and how it can bring people together led to the creation of this blog. As a mother of two grown boys, who have left the nest and occasionally return, I noticed a common occurrence-- there is usually someone at home who is hungry.
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