In a nutshell: This 'Six Pack' vinegar hamper showcases six of our favourite vinegars and is the perfect introduction to our vibrant world of small-batch artisan vinegars.
Our Vinegar 'Six Pack' hamper set includes White Banyuls vinegar, Banyuls vinegar, Normandy cider vinegar with 'Mother', Rosé Pineau des Charentes vinegar, Solan Monastery Organic Thyme Flower vinegar and Taliouine Saffron vinegar. All have myriad uses in the kitchen and will excite acetic aesthetes everywhere.
Made at the La Guinelle vinaigrerie above the hamlet of Cosprons, overlooking the bay of Paulille on the Mediterranean, this vinegar is made slowly and uses only Banyuls sweet wine, an AOC fortified apéritif or dessert wine made from 50% and up to 75% Grenache grapes from local vineyards. Aged outdoors underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. It has become a staple in our kitchen where we drizzle it over our everyday salads, add it to slow-roasted vegetables in the oven, marinate our herrings and anchovies with it, splash over grilled meats and fish and sprinkle it over strawberries and other berry fruits.
White Banyuls Vinegar
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.
Taliouine Saffron Vinegar
The superb Taliouine vinegar (named after a Moroccan Berber village) has a deep orangey-red colour. As soon as you open the bottle you can smell the depth of saffron flavour it contains. Red Banyuls vinegar is aged for 8 months in demijohns outdoors then decanted into bottles with saffron stamens. It’s bright aromas of red berries and saffron are quite simply intoxicating. These make a perfect marriage with gazpacho, strawberries and fish dishes like bouillabaisse. Try it also drizzled on a fried egg or tomatoes for an amazing breakfast taste sensation.
Rosé Pineau des Charentes Vinegar
This gorgeous vinegar made from AOC Pineau des Charentes, the famous and delicious local aperitif wine of the Cognac region, is aged for four years before acetification in old oak cognac barrels for a further four to five months. Then bottled unfiltered, it has a bright rosé colour, fruity flavour and aroma. Use it for bright and breezy salad dressings, marinades, pickles, fruit and veg chutneys and sweet and sour sauces. It's particularly good when sautéing veal or chicken, marinading quail or cooking with guinea fowl, pigeon, and pheasant. Try it in fruit compotes, coulis and caramels. Keep to hand when deglazing the pan after frying a quick steak and drizzle over raspberries and strawberries for a great taste sensation.
Solan Monastery Organic Thyme Flower Vinegar
Made with love and respect by hard-working nuns in the Languedoc. The nuns carefully hand-pick thyme flower buds from their large kitchen garden in early April then macerate them in red wine vinegar several times for up to four days before bottling. The result is a sweet and intense herb vinegar that works well with all Provencal-style dishes and salads. Try it in a Salad Niçoise, or add to oven-baked stuffed tomatoes, vegetable gratins and crudités.
Cider Vinegar with 'Mother'
This stunning Normandy cider vinegar is one of the best we've ever tasted. The Dupont family are famed for their calvados but also put as much love and passion into making their ciders and vinegar. Only 4000 bottles are made annually, siphoning off some of their notable cider to create this delicious, fruity amber blend. Like the best cider vinegars, it is left unfiltered, so elements of the vinegar mother remain inside the bottle and it can be either cloudy or clear. Its mild acidity makes it perfect for pickling vegetables and eggs (see our pickled quail egg recipe) or use when making meringues. See also our recipe blog for mushrooms a la Grecque or try with Normandy-style sole with shallots, crème fraiche and cider vinegar.
Details Banyuls red wine vinegar (250ml) + Banyuls white wine vinegar (250ml) + Taliouine saffron vinegar (250ml) + Rosé Pineau de Charentes vinegar (250ml) + Solan Monastery Organic Thyme Flower vinegar (250ml) + Cider vinegar with 'Mother' (500ml)