Le Vinaigre de Banyuls

Banyuls Vinegar is made from Banyuls sweet wine, from the southwest region of France bordering Spain, in a small Mediterranean seaside town called Banyuls-sur-Mer, where some of the finest wines are produced.

Vinaigre de Banyuls are made from the naturally sweet wine of the region, the grape base for this very small production of “vin doux natural” (no sugar added) is 50% Grenache noir, 40% Grenache gris and 10% Carignane. The wine is aged in huge oak “foudres” (barrels) for the first 12 months in a cool cellar, after it is transferred to smaller 60-liter oak barrels and stored outside, where it will spend the next four years or so. There, exposure to the elements – the hot sun of summer and the cold winds of winter in the Pyrenees – accelerates the aging process. The progress and quality of the vinegar is constantly monitored by the enoligist. During its fifth year, the new vinegar gets a a 20% solution of Vieux Vinaigre de Banyuls – which inoculates the Banyuls wine and turns it into full-fledged vinegar. An additional 6 months of aging in cool cellars is still required before it is filtered and bottled under the Le Vinaigre de Banyuls label. usage suggestions It consists aromas of walnut, spice, vanilla, and licorice. It is a rival to both balsamico and sherry Xeres. Its distinct nut-like qualities make it the perfect companion for vinaigrettes made with hazelnut or walnut oils. In fact, Le Vinaigre de Banyuls is versatile that it practically matches most foods. Especially when used in desserts. So get a bottle today and get creative!!

Happy Fooding !!!