Abbe Rous Banyuls Vinegar

Flavor Profile: Rich, nutty, slightly sweet & complex
Best Uses: Deglazing, pan sauces, vinaigrettes, mushrooms, roasted vegetables & meats

From Banyuls-sur-Mer on the Mediterranean coast of southern France, this exceptional vinegar is made from the region’s Grenache-based wine and aged 4–6 years in oak barrels. The result is a beautifully complex vinegar with subtle sweetness, nutty undertones, gentle bitterness, and a warm vanilla aroma.

We especially love Banyuls Vinegar for deglazing pans, where its deep flavors intensify as it reduces. Splash over sautéed mushrooms, chicken, pork, or duck; whisk with extra virgin olive oil for a sophisticated vinaigrette; or drizzle over roasted vegetables and hearty salads.