Free tastings of a New Mexico grown organic balsamic vinegar will be held on Saturday, November 28, 2015 from 11 am to 2 pm at the Market Café located at 614 N. Bullard.

There is a very special farm in Monticello NM, making a very special product that is now available at the Market Cafe. The Darland Company LLC makes America's only traditional-style, organic, aged balsamic vinegar.

Steve and Jane Darland planted the Italian white grape vines more than 20 years ago in their certified organic farm. "We brought the vines in from Italy; they are the same grapes that Port wine is made from," stated Steve at the recent tasting of the vinegar during the Market Café's grand opening. "We are one of the few producers in the world that grows their own grapes."

The only ingredient in the balsamic vinegar is the juice from the old Roman white grapes. "We also brought in casks from Italy to age the vinegar in our vinegar loft. To be a traditional balsamic vinegar, it must be aged at least 12 years. Right now, our balsamic vinegar has been aged 18 years. Each small bottle contains the climate-condensed juice of 200 pounds of estate grapes. Or it holds the viscous remnant of enough free-run juice to make 55 bottles of wine."

"Grocery store balsamic, which is what Americans are used to, is made with red wine vinegar and caramel and can be made in minutes; it is not a true balsamic and frankly is just a sweetened €˜fake.' Once you try the real thing, you'll understand the difference - it's like the difference between salmon eggs and caviar."

At the tasting held during the Market Café grand opening, people tasting the vinegar stated it was like a flavor explosion in their mouths. It has the consistency of molasses, and you only use a drop or two on plated food.

Jane stated, "In Italy bottles of this vinegar are given at special holidays, weddings, and anniversaries. It is so valued, that bottles are passed down from one generation to another. It may seem expensive, but there are several hundred servings in each bottle and that is how one bottle is passed down. It is only used during special events. Bottles of comparable quality in Italy sell for three times what we sell our vinegar for."

It is the Edible magazine 2011 "Artisan Product of the Year" for New Mexico. And the May, 2011 Bon Appétit magazine calls it one of the "best artisanal Italian pantry staples in the U.S". Ruth Reichl calls this balsamic "rare and wonderful" on her food blog. Margot True, food editor of Sunset (2012) says, "Each sweet, silky drop explodes with flavor." Doug Fine in New Mexico magazine (2012) said, this balsamic "made me understand why people become Epicureans - my culinary life changed forever." Saveur (2009) named this among the world's Top 100 products, saying "It's worth the splurge." The primo U.S. food magazine, The Art of Eating (2014) in praise, says our balsamic is "less an imitation of Italy and more a reflection of New Mexico".

"We also make a "condimento" vinegar, which is our balsamic that is aged less than 12 years. Ours is special because we mix the younger vinegar with some of the traditional. The result is a balsamic vinegar with a depth of flavor reminiscent of a port wine."

Both the traditional and condimento are available to taste on November 28 from 11 am to 2 pm.

The mission of the Silver City Food Co-op is to provide and distribute high quality products and to promote cooperative and nutritional education to our members-owners, our customers, and our community. For more information, please contact the Co-op at (575) 388-2343, or visit our website www.silvercityfoodcoop.com.