Probably true for her selected conditions . . .
. . but probably not across the board. Aged balsamics vary a whole lot.
The minimum 3 years in oak barrel is not the same as more years in multiple barrels of different woods. The ratio of must to vinegar varies greatly, including some aged balsamics that are 100% must, like the real expensive stuff. Those with a high proportion of must are generally less than 6% acidity.
The minimum 3 years in oak barrel is not the same as more years in multiple barrels of different woods. The ratio of must to vinegar varies greatly, including some aged balsamics that are 100% must, like the real expensive stuff. Those with a high proportion of must are generally less than 6% acidity.