Yes. I ordered it. It tastes like a red wine vinegar but has more softness and subtlety. In the vinaigrette I described, you can still taste the olive oil. On the salad I described, you taste the lettuce, not a strong vinegar bite.
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Sounds really lovely but I don’t think I can afford $28 per bottle … is that what you paid?
I don’t think so, but it is not out of the realm of possibility. When it comes to buying food, I can go off the rails to try a new thing. If I love it, I have difficult decisions ahead. If it is good but not great, I probably will not repeat. Sadly, many things I have long loved are disappearing, and the prices are escalating like crazy. I used to love Tiptree’s Little Scarlet. I doubt I’ll ever buy it again. Banyuls can be found online under $20, but it is other brands. I imagine they are quite similar and good. The Google also tells me Sherry vinegar is the best approximation. I like the current bottle enough that when it is gone, I’ll probably buy another bottle but of a different brand.
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I’m on my second bottle of Capriete aged Sherry Vinegar.
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Interesting – I find sherry vinegar incredibly tart! Good in certain applications.
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This one is excellent, pricey. I use it in a Dijon vinaigrette but I add a little sugar and a tiny bit of Brianna’s Poppyseed dressing.
The use of poppyseed is clever, sweetener+…
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Another good reason not to rely on Google for such things! Lately my only use of Sherry vinegar is a dash of cheap Sherry vinegar in gazpacho.
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Yes, I never use it alone cause it’s way too sweet but a little bit makes it just right. I usually put fresh lemon juice too. Try the Capriete.
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Will do once the current bottle, now down to 1", is gone. You using the 4 YO, the 20 YO, or something else?
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50 year, 8.45 oz, $22.40 free delivery. For such a small bottle I shouldn’t be so reluctant on the Banyuls, huh?
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Nope. BTW I have found Texas Olive Ranch Picual an excellent value. The Arbequina is, too, but it is not as interesting, very smooth.
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Some sherry vinegars are much much nicer than others. I had one that was really harsh a few years ago. They seem to vary more in their taste than red wine vinegar or white wine vinegar.
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I had to look it up. I will try it out.
I hope you like it. But for cost, it would supplant most store bought reds. I avoid that by keeping a crock of red going.
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I tend to mostly use white balsamic condimento in daily salads.
I think my bottle of red wine vinegar is 3 or 4 years old by now. I mostly use the red wine vinegar in things like borscht and beet salads.
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