When Chuck Williams, founder of Williams-Sonoma, introduced balsamic vinegar to the American public in the mid-1970s, it was a revelation. Today, balsamic vinegar is a denizen of pantries everywhere. There are lots of vinegars masquerading as balsamic out there. Beware. The craft is distinct - the right grapes (local Modenese Trebbiano and Lambrusco), the correct formulation, and the aging process (the aging process!) that involves decanting in multiple wine barrels, in a series from large to small, each of the wine barrels crafted from a different wood. Lucero's balsamic vinegar, imported from Modena, honors this process and it is superb. In a lovely nod to the perfection of balsamic vinegar on its own (which Lucero offers, too), the good people at Lucero also infuse the vinegar with fruit. Let’s just say, this technique adds even more love to the lushness. I highlight the Blackberry Balsamic Vinegar in my recipe for Pork Tenderloin with Blackberry Balsamic Compote. It's also delightful drizzled on chicken or cheese, or stirred into yogurt. Check it out here.