Isa, I've been off-line the last couple days, so I'm slow in answering your post. The banyuls vinegar is --ta da-- made from Banyuls, a sweet wine (from the So of France, I believe). It's not very acidic (compared to, say sherry vinegar -which is another favorite of mine). I bought mine from DiBruno's (Phila). It's a bit pricy (20/25 oz), but lasts a long time. I generally don't use it for greens salads, but like it in making a gastrique, or using with fruit. It's aromatic, not merely a sour element. I've become a bit tired of balsamic all the time, though I like using the "sweeter" vinegar sometimes. Also, sometimes I'll mix a flavorful wine with some mild vinegar (such as rice) to make a specialty "wine vinegar."
But in this case it's already made and aged for you: Vinaigre de Banyuls, Vielli en futs de chene, 6 ans d'age; Mis en bouteille a la propriete, La Cave de L'abbe Rous. Imported & Dist by Gourmand, Inc, Herndon, Va 22071
I like the Banyuls wine, too. It comes in half bottle form. I like drinking it and I also use it occasionally in cooking (including my favorite stew from Paula Wolfert). I found the distilled vinegar too harsh when I tried the Kuhn recipe that way. If I didn't have the Banyuls, I think I'd try something like a mixture of port and rice vinegar, as port and pears (or even a sweet madiera) are a really good combination. Or buy a half bottle of of the Banyuls to have for dessert one night, saving some for the pork recipe on another. And I think I substituted dried sour cherries for one of the fruits.
Can you tell I have a sweet tooth?
So of course I'd love your recipe.