Banyuls Vinegar
Banyuls vinegar (Vinaigre de Banyuls) is a vinegar made by souring Banyuls, the fortified wine of Banyuls-sur-Mer in Roussillon, southern France, near the Spanish border. It undergoes a slow natural fermentation that can take years, giving it a syrupy texture and flavors of dark fruit (plums, figs), caramel, and toasted nuts balanced by a mellow acidity.
In the kitchen it is used as a dressing for salads, a marinade for meats and seafood, or a finishing touch in sauces and reductions. Its concentrated flavor pairs well with blue cheese, game meats, and roasted vegetables. Because it is made in a limited region from fortified wine, it is a premium, specialty item rather than an everyday vinegar.