Produced in the Pyrenees Mountains in Southern France, Banyuls Vinegar is made from Banyuls wine using primarily Grenache grapes. Banyuls wine is to France what Sherry is to Spain. During the first year of its production, Banyuls Vinegar is aged in large oak barrels in cellars for one year. Then, it is transferred to smaller 60-liter barrels and aged outdoors, where during the fourth year, older vinegar is added. At five years, the barrels are brought back into cellars and aged an additional 6 months, and finally, filtered and bottled.
Suggestions: Use for deglazing or as lovely vinaigrette blended with Castelas Extra Virgin Olive Oil.
From the Artisan:
Banyuls Vinegar is a sherry-like vinegar from Southern France that is treasured in the world’s finest kitchens. This small production vinegar is made from the naturally sweet wine of Banyuls, with a grape base of 50% Grenache Noir, 40% Grenache Gris, and 10% Carignan. It has been barrel-aged for six years to develop nuanced flavor that is an excellent balance of sweet and tart.