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Banyuls Vinegar
Banyuls is a sweet dessert wine made from Grenache grapes grown on ancient vines . These particular grapes are cultivated in terraces on the slopes of the Pyrenees overlooking the Mediterranean, bordering Spain and the plains of Roussillon, in the region of Banyuls-sur-Mer . The traditional Banyuls winemaking process is called mutage, in which alcohol is added to must to stop fermentation, preserving the natural sugar of the grapes . The wine is then aged in barrels for as long as possible, or outside in glass bottles exposed to the sun . Banyuls must be matured for a minimum of ten months, and Banyuls Grand Cru for at least 30 months . Aging it in oak barrels for up to five years under the hot Mediterranean sun gives this smooth, full-bodied vinegar a strong flavor with notes of red berries, nuts and licorice . Some varieties have a distinct raspberry or blackberry aroma . It is excellent in marinades, perks up mayonnaises and fish salads, and adds depth to poultry gravies and sauces .
Malt and Beer Vinegars
Malt vinegar production begins with the sprouting of barley kernels, which are converted into beer . The resulting vinegar
has an assertive, slightly bitter flavor reminiscent of beer, and
is a popular condiment in Great Britain and northern Europe . Traditional malt vinegar is nearly colorless and generally used for pickling vegetables like cucumbers and pearl onions . It makes an excellent cooking vinegar, adding kick to fried or grilled fish and zesting up plain French fries . Malt vinegar also marries well with chutneys, ketchups, and fruit compotes . Splash malt vinegar onto fresh cucumber salad to add zip to a traditional summer side dish .
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