The balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.

This white balsamic from Acetaia Leonardi is aged for eight years in oak barrels, so its flavor is exceptionally smooth and rounded. We like its honeyed fruit undertones and full-bodied consistency, which comes from the aging process and is a key indicator of a vinegar's quality. The family producer has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar. Try using this vinegar for brightness in our White Balsamic and Tarragon Chicken or Belgian Mashed Potatoes with Winter Vegetables (Stoemp); it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Or drizzling it over roasted vegetables, such as in our Roasted Carrots with Balsamic Raisins and Pine Nuts or Slow-Roasted Tomatoes. We like to use a couple tablespoons to deglaze the pan after roasting meats, scraping up the browned bits and finishing with butter. White balsamic vinegar even plays a key role in our Harissa, for a mild acidity as a counterpoint for the earthy spices in the hot pepper paste.

We like to think of these as balsamic caviar; when you bite into the pearls, all their volatile aromatic compounds are released at once so you can fully savor the depth and complexity of Acetaia Leonardi's authentic balsamic vinegar. It's a sharper, more immediate burst of acidity that highlights vinegar's vibrant intensity.

While Leonardi’s Gold Medal Balsamic Vinegar is one that we use sparingly, we use this high quality, well-priced Silver Medal version for everyday use. With its bold, sweet, tart and heady flavor, it will elevate any dish. And unlike many other balsamics, the viscosity that this vinegar offers allows it to coat and cling to foods better than lower-quality varieties. It has a strong grape must flavor that is instantly recognizable as good balsamic vinegar. Plus, it comes in a pretty bottle housed in a lovely sleeve that makes it gift-worthy for your favorite cook.

Two local grape varietals—fruity, juicy Croatina and light, bright Barbera grapes—create a balanced, vibrant blend, with an intense aroma and rounded caramel notes in addition to sharp acidity. Use Acetaia San Giacomo's Six-Year Reserve wherever you might use red, white or sherry vinegar; a small amount will suffice since this vinegar is undiluted and more potent than others. Splash some in with caramelized onions to add brightness, or use it in place of sherry vinegar in our Onion Frittata with Sherry Vinegar Sauce. We also like substitute this red wine vinegar for sherry vinegar in our Portuguese Style Beef with Pickled Onions and Olives or Roasted Chicken Breasts with Grapes and Sherry Vinegar. Add a splash to bean soups, especially lentils or your favorite marinara sauce, where it'll cut the sweetness of the tomatoes and elevate the other flavors. Or pair Six-Year Reserve Red Wine Vinegar with good olive oil to dip bread in as you would balsamic, to savor all the vibrant qualities of this bold, complex ingredient.