VINEGARS
Abbé Rous cellar transforms its great Banyuls wines into a real treasure: Banyuls vinegar. Notes of nuts, gingerbread, beeswax, vanilla and licorice mingle to give flavor and character to each dish.
Contact us"To create a great vinegar, you must first make a very great wine."
Banyuls vinegar draws its aromatic complexity from a great sweet wine that is naturally rich in sugar (almost 3 ounces of residual grape sugars per liter). Patiently matured for 4 years in half-muids exposed to the uncertainties of the weather in an open air aging area, the Banyuls ages prematurely, thereby creating an exceptional aromatic complex. All
these qualities can be found in the vinegar, with its burnt topaz robe and golden reflections, with its woody and spicy first fragrance, and then the characteristic “rancio” aroma (fresh walnut and menthol) predominates.
After 12 months of maturing in 220-liter oak barrels in the vinegar cellar, the Banyuls vinegar fully reveals its character. It takes a total of five years for all the gastronomic secrets of this exceptional vinegar to be revealed.
Notes of walnuts, gingerbread, beeswax, vanilla and liquorice combine to bring flavor and character to every dish. A simple drizzle of Banyuls vinegar with its amber and luminous robe, its rancio notes, immediately transforms dishes into flavorful and surprising creations. Ideal in marinades, it gives sauces and deglazing a distinctive touch that highlights the seasoning.
