For the gourmand
With its delicate flavor and complexity, La Guinelle Banyuls Vinegar ups the ante for salad dressing. Nathalie Herre and Michel Giurt start with Banyuls wine that’s aged in barrel for four years; then they add the mother and let it transform the wine into vinegar over the course of eight or more months. With the gentle sweetness of Banyuls and the refreshing tartness of vinegar, it’s almost good enough to drink on its own.
$24/500ml at formaggiokitchen.com
This story was featured in W&S Winter 2015.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of Winter 2015.
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