May 15, 1997 Tastes: Sweet and sour Balsamico, prized in Italy for centuries, isn't really vinegar, but it is the ultimate tangy condiment By Sam Gugino You can call balsamico many things: A delicious complement to a slew of trendy Italian dishes, the ultimate nonfat food flavoring or an elixir from heaven.
For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 1997.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash