Regarding Balsamic Vinegar

The difference is in the aging. I found this explanation on the web....obviously by a distributor, but the differences are clear.

The answer to your question appears to be directly related to the size of your vinegar budget.

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Italian Classics Balsamic Vinegar

Wegmans Italian Classics Balsamic Vinegar is
produced, as it has been for centuries, in the Italian province of
Modena, just north of Bologna. Modena is equally famous for its
art, the manufacture of Ferrari sports cars, and the rich, sweet,
dark, unusual vinegar known there as Aceto Balsamico. Balsamic is
the aged and concentrated juice of Trebbiano grapes which has
passed through a succession of barrels, each made of a different
wood. As the years of aging progress the vinegar becomes more
concentrated, sweeter, thicker, and more valuable.

Most balsamics sold in America are no more than 3 years old.

Wegmans Italian Classics Balsamic Vinegars come in vintages aged
up to 6, 8 and 12 years. The older the balsamic, the more intense
(and less acidic) the flavor.

In Cooking
Add at the very end of cooking so the aroma will carry
through to the presented dish. Wonderful drizzled on roast
chicken or other meats as well as grilled or roasted
vegetables. How much to to use? One "rule of thumb" is a
teaspoon of balsamic per person. But just a few drops of our
12 year old balsamic will give full flavor to a dish.

In Salads
Add a spoonful to a basic dressing of olive oil and wine
vinegar. For a delicious fat free dressing, sprinkle with
balsamic alone and toss.

On Fruit
Try a few drops of our 12 year old over some strawberries