- Maturing : Banyuls vinegar aged for one year in oak casks, spiced with cinnamon and cloves, in a glass demijohn in the sunlight, following a 16 th century recipe.Colour: Amber
Bouquet: powerful and refined
Degree of acidity: 6°
Taste: a surprising combination of sweetness and acidity
The original recipe in old French offered the following advice: “de cestui vin aigré usez-en sur toutes manières de rosts” - don’t hesitate to use this vinegar on all manner of roast meats!
True, we do not use vinegar, however refined, much these days on roasts. Yet this VERMEIL VINEGAR will bring an original touch of flavour to a pot-au-feu, a salad ofwarm lentils, or just a straightforward green salad.
Our advice of use : in hot or tepid lentils, in mean weight, egg with the dish, omelet, déglaçage of meats or games (déglaçage of lardons, gizzards, time of veal,…), in dishes to cook (stew, cassoulet)