Banyuls Vinegar

banyuls.vinegar.gif Where there's wine... there's vinegar.

In the Languedoc Roussillon southwest of France, nestled in the steep, ancient terraces is a small Mediterranean seaside town called Banyuls-sur-Mer. In Banyuls sur Mer, produce the AOC Wine of Banyuls. So, it's no wonder 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 5 1/2 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. There, exposure to the Pyrennesian elements - the hot sun of summer and the cold winds of winter accelerate 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. An additional six months of aging in cool cellars is still required before it is filtered and bottled under the Le Vinaigre de Banyuls label.
Price: $15.95 Quantity


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