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Banyuls Vinegar from La Cave de l'Abbée Rous, 375ml
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Banyuls Vinegar from La Cave de l'Abbé Rous

La Cave de L'Abbé Rous

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Superb French Vinegar Made From Banyuls Wine

Across the Mediterranen Sea from Provence, just north of the Spanish/French border lies Banyuls-sur-Mer, a beautiful coastal town that is home to an incredible, slightly sweet wine made of 90% Grenache grapes. The vinegar is aged 4-6 years in oak barrels stored outdoors, exposing the vinegar to the cool sea breezes and chilly winds off the Pyrenees. The fully developed flavor is slightly bitter with nutty undertones and a sweet vanilla aroma.

We love to use this vinegar for deglazing pans. Usually wine is our preference for deglazing, but a vinegar as deep in flavor as Banyuls only intensifies when reduced over heat.  Sauté a mound of wild mushrooms in olive oil and deglaze the pan. If you're feeling really decadent, serve a slab of seared foie gras over the mushrooms and drizzle the reduced pan juices over top.

Featured in these recipes:

More Info

Producer
La Cave de L'Abbé Rous
Country
France
Region
Banyuls-sur-Mer
Size
Various

Customer Reviews

Based on 5 reviews
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M
Maria Hunger
Vinegar

Recommend by a Chef we know - fabulous!

d
dee dee marcellino
this is the best

this is the best...the only thing i use with olive oil for dressing...i am not a fan of balsamic because i think it is sweet...other vinegar is too bitter...banyuls vinegar is perfect.!

N
Nancy
Delicious, Refined

This is a delicious red wine vinegar, but I would call it a stretch to call it "slightly sweet." I dont get the vanilla or nutty undertones, either. But I still like it a lot, and its fabulous in vinaigrettes where you might use a sherry vinegar.

L
Laurie Van Brunt
Banyul vinegar i makes all the difference

Banyul vinegar has a unique flavor. It makes all the difference in an vinaigrette. This one is the best I’ve had.

S
Salvatore
Intense

This may be the single greatest vinegar I've ever had the pleasure of tasting. The flavor is so intense, so concentrated, so intricate. In my kitchen, it is most often used for dressings and for last-minute additions to brighten certain dishes, but it is also wonderful for reductions. I couldn't recommend it enough.