In a nutshell: Banyuls white wine vinegar, made with vintage grenache gris, has a fresh and sweet citrus flavour, perfect for seafood, everyday salad dressings and marinades.
Great Taste 2018 1-star award
Banyuls White wine vinegar is much rarer than red, using vintage grenache gris wine. The process is the same as making the red Banyuls vinegar though – aged in oak barrels outdoors in ideal conditions for the organic process of double fermentation to occur. A beautiful light patina, fresh and sweet citrus flavour (with lemon and hints of pomelo) make this a perfect vinegar for everyday salad dressings and marinades. Try it with some lemon sole fried in butter, adding it into the pan at the last minute to create a piquant sauce or with an endive, stilton and walnut salad.
Details 250ml, 6° acidity
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.
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