Wonderful. Need a larger bottle.
The is what you need for Chicken Lyonais. What more do you need to know??
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.
- Country of Origin
- France
- Region
- Cosprons, Languedoc-Roussillon
- Gluten Free?
- Yes
La Guinelle
-
-
Fantastic vinegar; well worth the price
If I had just stumbled across this, I would balk at the relatively expensive price for a 500ml bottle of vinegar. Read about how it is made and the price seems quite reasonable. It is an extremely complex vinegar that retains much of the character of the wine from which it is made. We received a bottle of this as a gift while visiting France. When we used that bottle, I began looking for a replacement. I was delighted to see that Formaggio Kitchen has it. Indulge yourself but be warned. You'll need some of this in your kitchen forever.
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
- Gluten Free?
- Yes
La Guinelle
-
Wonderful. Need a larger bottle.
The is what you need for Chicken Lyonais. What more do you need to know??
-
Fantastic vinegar; well worth the price
If I had just stumbled across this, I would balk at the relatively expensive price for a 500ml bottle of vinegar. Read about how it is made and the price seems quite reasonable. It is an extremely complex vinegar that retains much of the character of the wine from which it is made. We received a bottle of this as a gift while visiting France. When we used that bottle, I began looking for a replacement. I was delighted to see that Formaggio Kitchen has it. Indulge yourself but be warned. You'll need some of this in your kitchen forever.
