Crafted in the sun-drenched French Pyrenees from naturally sweet Grenache-based Banyuls wine, this legendary French wine vinegar is oak barrel-aged for 6 years to achieve a mesmerizing balance of vibrant acidity and rich, port-like sweetness. With subtle notes of toasted walnut, spice, and caramel, it stands alongside the finest balsamic and sherry vinegars as an indispensable culinary secret weapon.
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Best For: Bitter greens (frisée, endive, radicchio), butter lettuce, or warm goat cheese salads.
Instructions: Whisk 1 tbsp Banyuls Vinegar with 1 tsp Edmond Fallot Dijon Mustard and a small pinch of sea salt and freshly ground black pepper. Slowly whisk in 3 tbsp Vera Jane’s Extra Virgin Olive Oil (or Abel 1898 Virgin Walnut Oil) until emulsified.
Store in a cool dry place.
In the late 19th century, a local priest named Abbé François Rous helped small-scale grape growers in Banyuls-sur-Mer—a picturesque coastal village in Southern France where the Pyrenees mountains meet the Mediterranean Sea—unite to form a winemaking cooperative. Today, La Cave de l’Abbé Rous works with over 750 local vineyard growers to preserve traditional Mediterranean viticulture along steep, sun-drenched stone terraces.
What sets this vinegar apart from almost all others is its patient, traditional barrel sequence:
- kristine
- Kathy
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