In a nutshell: This is a brilliant gift for anyone who wants to start making their own vinegar in one of our stylish ceramic vinegar pots. Each striking pot comes with a bottle of delicious unpasteurised Banyuls red wine vinegar and instructions on how to start your very own vinegar production.
Choose from fabulous ruby red, moody black or pristine white 4.7 litre ceramic vinegar pots made in Burgundy - each with glazed body and lid, plus cork and tap, will cheer up any kitchen.
- Red, White or Black vinegar pot - 4.7L: 20cm diameter x 25cm height
- Banyuls Red Wine Vinegar 500ml; 6° acidity
About your pot
We have sourced our impressive stoneware vinegar pots from one of France's oldest surviving ceramic manufacturers in Burgundy. Founded in 1875, they still make the mustard pots for Maille and other familiar kitchen items, such as yoghurt pots, water jugs and terrine bowls. Using clay sourced in the Loire valley, Auvergne and Burgundy, the pots are handmade by artisans. Fired at a very high temperature (1250°C) then fixed with some unique glazes which makes them non-porous and perfect for storing liquids. Traditional glazed stoneware has always been the ideal material for making and storing vinegar because of its resistance to acid and its total protection from light.
Once you've learnt how to make homemade vinegar, you'll become addicted to its use. We often have a nip to help the digestion, mix it with honey and a little hot water to stave off a cold and add it to our stocks, soups and stews on a regular basis.
Check out our recipe section for more inspiration.
About La Guinelle
We are very proud to be the UK distributor for La Guinelle vinegars. These amazing vinegars are made by Nathalie Lefort in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. Nathalie bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy is very simple - "You need good wine to make great vinegar and you let nature do the rest." She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. Everything is done outdoors "en plein air", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.
Every year, Nathalie and her team only make about 10,000 bottles including some really interesting, and unique, single varietal and 'flavoured' vinegars which we will always endeavour to buy and stock before they run out.