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INGREDIENT PANTRY
Chefs Pantry - Party Sized
Anchovies
Baking
Baking Chocolate
Baking Decorations
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Baking Nuts
Candied Fruit for Baking
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Cocoa & Cocoa Butter
Extracts & Flavorings
Flour
Fruit for Baking
Gluten-Free Baking
Sugars & Sweeteners
Vanilla
Yeast
Balsamic Vinegar
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Bitters
Bittering Agents
Candy
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Chilis
Chocolate
Chocolate Competition Winners
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Traditional Chocolate Makers
Cocoa Powder and Drinking Chocolate
Chutneys
Condiments
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Mustards
Mayonnaise - Mayos
Hot Sauces and Hot Condiments
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Other Condiments
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Confections
Cookies
Couscous
Crackers
Desserts
Dessert Sauces
Drinks and Cocktail Mixers
Duck & Goose
Escargot
Everything Else
Fish Sauce
Fish & Seafood
Foie Gras
Fruitcake
Furikake
Gluten Free
Grains
Grilling Pantry
Herbs & Spices
Honey from the World's Flowers
Hot Sauces
Hot Stuff
Hot Chocolate
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Conserves
Jams
Jelly
Marmalades
Fruit Butters
Ketchup
Lard
Lentils
Molecular Cuisine
Mushrooms
Mustard
Nuts and Almonds
Nuts & Seed Butters
Oatmeal
Oils
Oils - Nut and Seeds
Oil - Infused
Olive Oils
Olives
Panettone from Italy
Panforte from Italy
Pasta
Pasta Sauce
Pate
Pates de Fruit - Fruit Jellies
Pimenton Paprika Pepper
Pesto
Pickled
Pomegranate
Preserved Fruit
Preserved Vegetables
Pruneaux d'Agen - Prunes
Pulses
Quinoa
Rice
Salt
Sea Salt
Smoked Salt
Exotic & Flavored Salts
Sardines
Snacks
Soy Sauce Shoyu
Stocks
Syrups & Sweeteners
Tea & Coffee
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Torrone and Nougat
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Verjus
Vinegar
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In This Week's Newsletter
Beaufort Cheese
BINCHO-TAN Japanese Charcoal
Bottarga
CHERRIES
COLOMBA EASTER Cakes
CUSTOM GOURMET GIFT BOXES
Fra'Mani Salami
Fresh Fish
GARLIC
Holiday Gourmet Gifts
Nonnettes from France
PANETTONE
PANFORTE
PARMIGIANO-REGGIANO
Sardinian Cheese
Stocking Stuffers
Tomme Brulee Cheese
Torrone and Nougat
Truffles & Mushrooms
Wild Alaskan Salmon
Gourmet Survival Kit
Early Robin Cherries Picked-at-their-Peak
Bing Cherries from Washington
Rainer Picked-at-their-Peak Cherries
Lapin The Giant of Sweet Cherries from Washington
Sweetheart Cherries Sweet Red Washington Cherries
CHEF'S PANTRIES
Marcella and Victor Hazan
Yotam Ottolenghi
Tim's Pantry Picks ChefShop.com
Eliza's Essential Pantry
Tina Ujlaki - Amazing Food Person
Orangette.com (Molly Wizenberg)
Chef Bill Morris
ChocolateAndZucchini.com (Clotilde)
Chef Aisha Ibrahim (Canlis)
Chef John Howie (Passion and Palate)
Chef Brandon (Delancy, Seattle)
GlutenFreeGirl.com (Shauna Ahern)
Chef Roberto Cortez
Chef Bridget Charters
herbivoracious.com (Michael Natkin)
Laura Crotty (LauraCrotty.com)
Chef Lesa Sullivan (LesaCooks.com)
Chef Paola Albanesi (Paola's Italian Kitchen)
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PRIVATE CHEF NETWORK
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Chef Mac Tadie
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Acetum Manufaktur (Acetoria)
Albertengo
Almazara As Pontis
Andrea Slitti Chocolatier
Antica Torroneria Piemontese
Apiculture Dr Pescia
ARA Chocolat - Paris
Argencove Chocolate
Asin Tibuok
Big Island Bees
Blacklick Spice Company
Bona Furtuna
Breramilano Cova and Co
Brontedolci Pasticceria
Chocolat Moderne
Fallot Mustard Mill
Felchlin Chocolate
Firefly Kitchens
Flamigni
Fra' Mani Handcrafted Foods
Garden Treasures Organic Farm
Hawkshead Relish Company
Heritage Shortbread
Island Bakery
Jaipur Avenue Masala Chai
Karuna Chocolate
KATZ Farm
Kitchen Imp
Kozliks Mustard Company
La Trinquelinette
La Vecchia Dispansa Balsamico
Lakrids by John Bulow
Le Bon Magot
Le Dolcezze Di Nanni
Leone
Les Ruchers de Bourgogne
Lummi Island Wild
Mademoiselle de Margaux Chocolate
Mama Lils
Marshall's Haute Sauce Company
Mieli Thun - Andre Paternoster
MISSION Chocolate
Moku Chocolate
Moonshine Trading Company
Oregon Growers Farm Direct
Ortiz Seafood Company
Pierre Biscuiterie
San Giacomo
Sgambaro Molino e Pastificio Italian Pasta
SOM - Portland
SOMA chocolatemaker
Stone Grindz Chocolate
Summerdown Mint
Tasmanian Honey Company
Villa Jerada
White Label Chocolate
Wildwood Chocolate
Felchlin - FoodService
The Japanese Pantry - Wholesale
Umami Insider - Wholesale
Villa Jerada - FoodService
Italian - Food Service
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Chef Bill Morris
Banyuls Vinegar - L' Abbe Rous
SKU:
0198
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$23.95
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Description
Banyuls Wine Vinegar - L' Abbe Rous - 5 year
500 ml
- France
In the southwest of France, in a small Mediterranean seaside town called
Banyuls-sur-Mer
, some of the finest wines are produced. So, it's no wonder that the grapes grown on the region's ancient vines also yield one of the world's finest vinegar:
Le Vinaigre de Banyuls.
Made from the naturally sweet wine of the region, the grape base for this very small production of
"vin doux natural"
(no sugar added) is 50% Grenache noir, 40% Grenache gris and 10% Carignane.
The wine begins its first year of aging in
huge oak "foudres"
(barrels) stored in cool cellars. It is then transferred to smaller 60-liter oak barrels and stored outside, where it will spend the next four years. There, exposure to the elements - the hot sun of summer and the cold winds of winter in
the Pyrenees
- accelerates the aging process. The progress and quality of the fledgling vinegar is constantly monitored by the enoligist. During its fifth year, the new vinegar gets a jump start from an older brother - a 20% solution of Vieux Vinaigre de Banyuls - which inoculates the Banyuls wine and turns it into full-fledged French wine vinegar. An additional 6 months of aging in cool cellars is still required before it is filtered and bottled under the Le Vinaigre de Banyuls label.
Usage Suggestions for French Wine Vinegar
To those who know its qualities - aromas of walnut, spice, vanilla, and licorice - Vinaigre de Banyuls is a rival to both balsamico and sherry vinegar. Its distinct nut-like qualities make it the perfect companion for vinaigrettes made with hazelnut or walnut oils, or high quality all-purpose Provençal oil. Try it for deglazing sautéed duck or mushrooms.
Click here to read more about
The Care and Feeding of Artisan Wine Vinegars
Reviews
Average Rating:
(based on 1 review)
can't use any other
I love Banyuls vinegar. I pay more for it that I do wine! It is difficult to get where I live so I end up paying alot of shipping and duty to get it but it is soooo worth it.
by teri
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