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Aug 3, 2014 04:00 PM

Wine vinegars

Just before I left for the USA I went up in the hills between Port-Vendres and Banyuls-sur-mer to the vinaigrerie la Guinelle.

I bought a bottle of vinegar de Banyuls for a gift but I also bought some Gewurztraminer vinegar, a new product there. I thought I might make the recipe for scallops with vinegar de Banyuls, only with the Gewurztraminer vinegar instead. The Gewurztraminer vinegar seems a bit strong. So I'm thinking of cutting it with some neutral vinegar.


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  1. I would probably try it with the Gewurz vinegar first and if I wasn't satisfied, then cut it with something.

    1 Reply
    1. re: ChefJune

      Agreed. I'd dilute your too-strong vinegar with verjus or a compatible juice, or with clam/fish/shellfish broth (bouillon) before I'd add another vinegar.