Vinegar from Banyuls

These rare vinegars are hand-made by Nathalie Lefort and Michel Giurt in the town of Cosprons in the South of France.  The region is particularly well known for its wines, including Muscat de Rivesaltes, Collioure and Banyuls.  

Banyuls Blanc is very rare compared to traditional red Banyuls. The wine they use for this vinegar is 100% grenache gris.  The process for making the vinegar is the same as with the red, aging the wine outside in oak barrels exposed to the natural elements where it will naturally acetify in the heat and air of the mediterranean environment.  Following acetification, they move the vinegar to glass bottles where the sun helps the vinegar develop its color and a roundess to its flavors.

It has a faint blush of rose color with a silky mouthfeel.  The nose is beautifully floral, with a touch of grapefruit and berries, balanced with a clean bright acidity.  These are delicate flavors, not as deep as the red banyuls vinegar, and are more suited to pairings with fresh fruits, vegetables or fish.

 Muscat vinegar has a crisp minerality and delicious honeyed apricot flavour. Made with a Clos des Vins D'Amour Muscat Petit Grains from the Dornier family, who have been making wines in Maury in the Pyrénées since 1860.

This intense vinegar has a crisp minerality and delicious honeyed apricot flavour. Use it to add some lovely sweet flavour to crab or shellfish salads and vinaigrettes for seasonal salads. 

Riesling vinegar is made with the same process, aged in French oak barrels for 12 months. A delicate exotic fruity savor with aromas reminding of lemon, cinnamon, peach, rosemary honey and locus tree. A must try!