I have a low-priced (about $4.00) balsamic vinegar, and have
had it for some time. I use about a tablespoon a month in a
pasta sauce recipe with garlic, capers and olive oil. In the
last two preparations the sauce has been very strident and
sharp. Could the balsamic vinegar have gone "bad" and caused
this? - Gerald (9/15/05)
In time, all vinegars can go bad. Sounds like it is time to throw it away. Have you read my article on balsamic vinegars? You will find it here: http://whatscookingamerica.net/balsamic.htm
I would suggest that you purchase a better quality balsamic vinegar in the future. There is such a difference in taste. If you have a Trader Joes in your area, they have a good medium-priced one.