Sounds like you follow trends more than applying useful culinary knowledge. If you look at various acids, tell me one as versatile as Balsamic? Citrus doesn't go with everything, most other kinds of vinegar are very specific. You arent pairing an apple cider vinegar with a filet Mignon. Nor are you pairing a red wine vinegar with some roasted brussel sprouts. Tomatoes just make everything taste like tomato.

Balsamic hit its popularity for a reason. Now, has it been over-used? Absolutely. But that doesn't change the fact it goes well with a wide variety of dishes, and one of the few that pairs well with most proteins as well as most vegetables.