Where there's wine... there's vinegar.
In the Languedoc-Roussillon region of southwest France there is a small Mediterranean seaside town called Banyuls-sur-Mer where they produce the A.O.C. Wine of Banyuls. So, it's no surprise that the grapes grown on the region's ancient vines also yield one of the world's finest vinegars: Le Vinaigre de Banyuls. Made from the naturally sweet wine of Banyuls, the grape base for this very small production of "vin doux natural" (no sugar added) is 50% Grenache Noir, 40% Grenache Gris, and 10% Carignan.
From wine to vinegar in 10 years.
The wine begins its first year of aging in huge oak "foudres" (barrels) stored in cool cellars. It is then transferred to smaller 60-liter oak barrels and stored outside, where it will spend the next four years. The exposure to the Pyrennesian elements - the hot sun of summer and the cold winds of winter accelerates the aging process. The progress and quality of the fledgling vinegar is constantly monitored by an enologist: just like a fine wine! During its fifth year the new vinegar gets a jump-start from an older brother - a 20% solution of Vieux Vinaigre de Banyuls , which inoculates the Banyuls wine and turns it into full-fledged vinegar.
To make this Grand Reserve Barrel Select Vinegar they then aste over one thousand of these 60-gallon barrels of vinegar, selecting only the finest. These special barrels are set aside and aged for 5 additional years to create this sublime elixir.
With scents of warm spices and a hint of honey, this vinegar tastes of apricot and vanilla with slight woody overtones. Some great uses include deglazing a lamb or pork roast, or drizzled over a warm scallop or crab salad. We also love it as a drizzle over blanched asparagus topped with a farm-fresh coddled egg. And when you're in the mood for something really special... use Le Vinaigre de Banyuls as a marinade for fish or to deglaze the pan after sautéing duck, mushrooms, or even foie gras!
Some fantastic uses:
- Create vinaigrettes with hazelnut and walnut oils, or high-quality extra virgin olive oils
- Marinate fish
- Deglaze your pans after sauteeing duck, mushrooms, or even... foie gras
- Make a mignonette sauce for oysters
- Drizzle on steamed vegetables
- Splash onto greens
- Create a pan sauce for roasted poultry
- Pickle roasted red & yellow peppers
- Marinate mushrooms
- Spritz over strawberries
- Prepare an amazing cole slaw
Aged in oak barrels for 10 years which gives it perfect balance and a wonderful flavor.
Bottled at the estate of Abbe Rous.
This is the first time these have been imported to the USA. We were lucky enough to secure 6. GRAB ONE.
500 milliliter (16.8 fluid ounce) glass bottle
