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Banyuls Vinegar is a wine vinegar that tastes somewhat like a cross between balsamic and sherry vinegar. It has an underlying taste of walnuts, with a hint of sweetness. It is not as harsh as red wine vinegar.
The colour varies from a rosy colour to a more golden colour (referred to respectively as "rouge" or "blanc".)
It is made from Banyuls wine, which is wine made in Banyuls-sur-Mer, on the south-west coast of France. Grapes that the wine is made from include Grenache noir, Grenache gris and Carignane grapes.
During the first year of its production, the vinegar is aged in large oak barrels in cellars, then it is transferred to smaller 16 US gallon (60 litre) barrels and stored outside and aged 4 years. During the fourth year outside, older vinegar is added. Then, at the end of the fourth year, the barrels of vinegar are brought back into cellars and aged an additional 6 months. Then it is filtered, and bottled for sale.
In total, the vinegar is aged for 5 1/2 years.
It is sold in 500ml and 1 litre bottles. The price was $15.00 US per 1/2 litre in 2005.
6% acid.
Also called:  Vinaigre de Banyuls (French)
Other entries for Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Sauces, Spreads, Tracklements, Wasabi
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