This pleasant vinegar in the vineyards in the region at which Spain and France meet together. These vineyards produce the delicious grapes that become the world famour Banyul vinegars. This harmonious De Banyuls Vinegar has hints of walnut, liquorice and vanilla. It is an amazing ingredient in many recipes that need a hyped up vinegar.
Banyuls vinegar is produced in a family-run huilerie in the southern most village of the Burgundy region. Generations at J.Le Blanc have been producing artisanal nut oils and vinegars since 1878, with an emphasis on quality, and the continuation of traditional techniques. Complex and rich, made from Grenache grapes used in the famous fortified Banyuls dessert wine. Aged in oak casks for five years, where it develops warm-spicy notes with hints of vanilla, bitter orange and walnut. The deep, honey-colored vinegar makes a stunning dressing - but is best served in its purest form drizzled over cheese, fish or foie gras.
Trockenbeerenauslese wines simply don't taste sweet. The effect of a few grams per litre of residual sugar is to enhance the fruit in the wine, to give it extra depth, to add to it another dimension, yet which is not deserving of the term sweet. More flavor and food-friendly, with an extra depth of flavor not always available in dry wines.
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