In a nutshell: These small Banyuls vinegar pearls pack an exciting, explosive and flavoursome punch when they pop in the mouth! Great scattered over freshly shucked oysters.
These small Banyuls vinegar pearls pack an exciting, explosive and flavoursome punch when they pop in the mouth! Using the spherification method of turning liquids into small pearls encased in a thin seaweed gel popularised by Spanish "Nueva Cucina' chefs, such as Ferran Adria of El Bulli fame and Andoni Luis Aduriz of Mugaritz, Nathalie Lefort has created a truly amazing taste sensation.
Try them scattered over freshly shucked oysters, smoked salmon and grilled fish or sprinkle them over gazpacho and other cold soups or add to a watermelon, red onion and feta salad. Once opened, keep them in the fridge where they'll become a popular condiment for all kinds of dishes.
Details 50g (about 30 servings per jar) or 200g (about 120 servings per jar)
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 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.