Page 141 - The Secrets Of Vinegar

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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