Description
This fantastic vinegar is hand-made by Nathalie Lefort and Michel Giurt from sweet, heady Banyuls wine. All told, this is a vinegar that is five years in the making. It takes four years to make the Banyuls wine, which is allowed to mature in barrels exposed to the open air. Once the wine is ready, the vinegar production begins with combining the wine with the banyuls mother and again stored in open top barrels of oak. After more than 8 months, but before the alcohol is entirely transformed into acetic acid, the vinegar is removed and bottled, unfiltered. This natural process stands in stark contrast to the more common industrial methods which move wine to vinegar in all of 15 days which results in lots of acidity and very little depth of flavor.
The natural process that Nathalie uses makes it possible to produce a vinegar with soft and fruity flavors in which the rate of acidity does not exceed 6.5%.
Drizzle over a frisée salad or deglaze the pan after searing some sea scallops.
More Information
- Country of Origin
- France
- Region
- Cosprons, Languedoc-Roussillon
La Guinelle
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