The coastal town Banyuls, France, sits on the Mediterranean near the French Spanish border, is home to vineyards that grow plump, sun-ripened grapes that are pressed into sweet white wine and into this vinegar. After aging in wooden casks the fermented vinegar emerges mellow, and imparts a mildly nutty and sweet flavor that is as complex as honey. This vinegar has the treasured A.O.C (Appellation d’Origine Controllee) distinction, which means that it was produced according to strict French government standards.

Boasting a softer taste than white wine vinegars you may be accustomed to, this is superb for vinaigrettes or as a pan de-glazer. Use it when cooking proteins and grains, or in marinades for meat and poultry.

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