I write for a food magazine. I like to think I have a sophisticated, if not enlightened, palate. So how — at 34 years — am I just now discovering the potential of balsamic vinegar?
Last week, I finally made my way into Olive Chattanooga, a boutique olive oil and balsamic vinegar shop on the North Shore. There, you can sample any number of its aged balsamics, ranging from blackberry-, bourbon- or fig-aged darks to peach-, melon-, or lemon-aged whites — and so much more.
I was astounded by the complex flavor profiles: rich, tart, crisp. Who knew balsamic could taste like more than salt water? Who knew it could be sprinkled on more than just salad?
My eyes have been opened, Chattanooga. And with them, my kitchen cupboards. From soups to cocktails to fruit and crackers, my homemade meals, likewise my palate, just become much more seasoned.