In a nutshell: Three rare single grape varieties (macabeo, muscat and grenache blanc) from Domaine Les Foulards Rouges are placed in barrels then aged using the Spanish sherry solera system before bottling.
This delightful vinegar takes it's name not from the famous 1949 Jacques Tati film but from the annual Fete des Vendanges (grape harvest festival) in Banyuls-sur-Mer. Close to the Catalan border in the Roussillon region of south west France, thousands descend upon the seaside town every year in October. The small beach is crowded with people sitting at vignerons tables for paella feasts cooked over driftwood. Brass bands play jazz tunes as they wait for the arrival of brightly-coloured Catalan fishing boats bringing barrels of the new season's grapes onto the beach. Everyone wears the distinctive 'foulards rouges' (red scarves) of the region as they taste the famous Banyuls wines.
Three rare single grape varieties (macabeo, muscat and grenache blanc) from Domaine Les Foulards Rouges are placed in barrels then aged using the Spanish sherry solera system before bottling. The result is an intense, clear white vinegar fragrant with nutty, orange peel aromas. It's perfect drizzled over a bitter leaf chicory, walnut and blue cheese salad or with pan-fried scallops and chopped herbs.
Details 250ml; 6° acidity
About La Guinelle
We are proud to be the sole 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.