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.
I’ve never been a connoisseur of vinegars, but this one really impressed me. I use it for dressings.
L
Lisa R
Great vinegar
Wonderful vinegar, elevates all salads. My favorite go-to vinegar for salads.
K
Kai Gagnon
Greatest Vinaigre OF ALL TIME!
You would be crazy to not have this in your pantry.
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.!
