Balsamic Vinegar

[Stinky The Clown]

A while ago I posted a thread about a pasta/asparagus dish that used a balsamic vinegar reduction. Within the thread were some questions about the balsamic vinegar itself. Here's a link to a story about a new source for it. While that's the point of the story, the article has quite a good description of the production of aceto balsamico that you may find interesting.

http://www.italiancookingandliving.com/homepage_links/balsamico.html

[Phentex]

1. Interesting. Now can you tell me....

does it go bad if you open it? I accidentally opened a new bottle and it's not something I use a lot. i still have another opened bottle. Will it go bad?

[Stinky The Clown]

2. In a word ..... nope ... at least not for years

Even in the way its produced it is exposed to air for years to aid in the aging and maturation process. The aging barrels aren't airtight. Like wine barrels ... some air gets in. A capped bottle is pretty much the same.