- FIVE-YEAR AGING PROCESS: Banyuls sweet wine matures outdoors for four years in wooden casks, then the vinegar rests for 12 months in 220-liter oak barrels
- COMPLEX AROMATIC PROFILE: Amber-colored vinegar with woody and spiced character, plus distinctive notes of fresh walnut, gingerbread, vanilla, licorice, and beeswax
- MADE IN SOUTHERN FRANCE: Produced by La Cave de L'Abbe Rous in Banyuls-sur-Mer, between the Pyrenees and the Mediterranean, using the region's Banyuls sweet wine
- VERSATILE CULINARY USES: Add a measured splash to vinaigrettes, marinades, pan sauces, deglazing, roasted or steamed vegetables, mushrooms, poultry, and seafood
- INGLE 500 ML BOTTLE: Includes one 16.9 fl oz glass bottle of estate-bottled Banyuls vinegar from La Cave de L'Abbe Rous for home cooking and table service
Made in Banyuls-sur-Mer, France, La Cave de L'Abbe Rous Banyuls Vinegar begins with the region's sweet Banyuls wine. The wine matures for four years in wooden casks in an open-air aging park, where seasonal conditions help develop its aromatic character. After acetification, the vinegar spends another 12 months in 220-liter oak barrels, completing a five-year process.
The finished vinegar has a luminous amber color, a woody and spiced aroma, and the characteristic rancio notes the producer describes as fresh walnut and menthol. Additional notes of gingerbread, beeswax, vanilla, and licorice give it a distinctive profile for both simple and composed dishes.
Use a splash in vinaigrettes and marinades, stir it into sauces, or add it while deglazing a pan. It also pairs well with steamed vegetables, mushrooms, poultry, seafood, roasted peppers, and fresh berries. This listing includes one 500 ml (16.9 fl oz) bottle.