Vinegar of Banyuls

This small-production vinegar is made from the naturally sweet port-like wine of Banyuls, a region in southern France near the Spanish border. The Cave de Abbe Rous is the oldest producer in the region, founded by a priest in the late 19th century. Today, they work with over 750 vine growers in the area for the Grenache Noir, Grenache Gris and Carignan grapes to make their famous wine and a few select vinegars. Vinaigre de Banyuls is barrel-aged for six years to develop nuanced flavor and an excellent balance of tart and sweetness from a hint of residual sugar. Rosy-hued, smooth, with aromas of walnut, spice, vanilla and licorice, this vinegar has a wonderful fragrance and can rival both balsamic and sherry vinegars in the kitchen. Perk up steamed vegetables or fresh berries with a splash, add to a classic vinaigrette, marinate mushrooms, add pep to your pickle brine, brighten cooked greens and roasted peppers. Follow your nose, tastebuds, heart and imagination – this is one to always have on hand in the pantry.