It's about time! The raisiny sweetness of commercial grade balsamic vinegar is the most corrupting ingredient cooks are using today. I wish it could be banned. A fine red wine vinegar - and I mean fine - is as complex and rich in acid-propelled aromas as a fine wine. Traditional and very expensive balsamic is for few and infrequent uses, for strawberries, a few drops on slivers of parmesan or on green salads, and that is all. Better, in the end, to do away with it altogether and to reject all dishes in restaurants that carry "balsamic" in their descriptions.