Saba is an ancient sweetener, used extensively in Italy since the times of Ancient Rome. It is basically the cooked down grape must that has been cooked for longer than balsamic vinegar, so it is much more condensed in flavor. It is then aged for a short time to add complexity to the finished product. It was the poor-man's sweetener in the old days when sugar was much more expensive. Now, you can try this fine Saba anytime, on rice, soup, cooked fruit and vegetables, ice cream, yogurt and other appetizers. We found it delightfully good drizzled on top of a fine blue cheese, such as the Roquefort Le Papillon and the Thomas Hoe Stevenson's Aged Blue Stilton.