Vincotto

Yesterday, as a gift that I received a bottle of lemon Vincotto and a bottle of balsamic vinegar or maple. I think to grill a prime rib and small sprinkling a few drops of Vincotto over each serving and accompanying Brussels sprouts in a sauce with balsamic vinegar, maple, olive oil and a dash of Dijon.

Would these two dishes complement each other, or clash?
(I do not want to lose these precious ingredients.)

I would say a simple test taste.
Try a little one on a piece of bread, and taste, try another.
Then do the same with the warm

Heating could bring out the flavor of different.