"As the afternoon came to a close, I had time for one last stop. While there are many wineries in the region, I needed to visit Venturi Schulze Vineyards, producers of the balsamic vinegar I so covet. All of the wines are grown, produced, and bottled on the premises without use of any pesticides or herbicides. While the tasting room is modest, the product speaks volumes. I loved the wines, but found myself really licking the balsamic—pure and delicious.

Most surprising to me was the verjus—pure, unfermented grape juice that is pressed from unripe or semi-ripe fruit. From the Venturi Schulze website, verjus has been "used since the Middle Ages as an alternative to lemon or lime [and] is enjoying renewed popularity as a versatile, vibrant condiment." While it can be used in salad dressings, sauces, and more, I enjoyed a sampling of terrific sorbet made with this magical liquid."

- Jay Friedman, Journalist