Banyuls vinegar is a complex and rich vinegar made from Grenache grapes used in the famous fortified Banyuls dessert wine. It is aged in oak casks for five years, where it develops warm-spicy notes with hints of vanilla, bitter orange and walnut. The deep, honey-coloured vinegar makes a stunning dressing - but is best served in its purest form – drizzled over cheese, fish or foie gras.
Banyuls vinegar is produced in a family-run huilerie in the southern most village of the Burgundy region – Iguerande. 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.
Ingredients: Banyuls vinegar, contains sulphites
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