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.