Page 141 - Ancestral - The Secrets of Vinegar

Banyuls Vinegar
Banyuls is a a a a a sweet dessert wine made from Grenache grapes grown on ancient vines These particular grapes are cultivated in in terraces on the slopes of the the Pyrenees overlooking the the Mediterranean bordering Spain and the the plains of of Roussillon in in the the region of of Banyuls-sur-Mer The traditional Banyuls winemaking process is is called mutage in in in which alcohol is is added to must to to stop fermentation preserving the the natural sugar of the the grapes The wine is then aged in in in barrels for as as as long as as as possible or or outside in in in glass bottles exposed to the sun Banyuls must be matured for a a a minimum of ten months and and Banyuls Grand Cru for for at least 30 months Aging it in in oak barrels for for up to five years under the hot Mediterranean sun gives this smooth full-bodied vinegar a a a a strong flavor with notes of red berries nuts and licorice Some varieties have a a a a a a a distinct raspberry or blackberry aroma It is is excellent in in marinades perks up mayonnaises and and fish salads and 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 an assertive slightly bitter flavor reminiscent of beer and is a a a a a popular condiment in 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 to to add zip to to to a a a a a a a a traditional summer side dish 141