Banyuls (France)

Banyuls is a fortified dessert wine from Roussillon in Southern France.

It Grenache-based and known as the French version of Port wine.

Banyuls Flavors

Black fruit flavors are typical for Banyuls.

Blackberry

Cherry

Plum

Prunes

Raisins

Fig

Tertiary Flavors from Aging:

Vanilla

Licorice

Coffee

As Banyuls ages, it becomes more complex, with notes of dried fruit, chocolate, and nuts, along with hints of spices.

Dried Fruit

Chocolate

Hazelnut

Caramel

Cinnamon

Cloves

Banyuls Profile

Banyuls is rich and fruity.

SUGAR:	90 g/l

BODY:	Medium - Full

ACIDITY:	Medium - Low

ALCOHOL	17%

	Serving temperature: 10-14°C 50-57°F

Banyuls Food Pairing

Banyuls can be served as an Apertif or with Dessert.

Chocolate-Based Desserts will highlight the wine’s cocoa and berry notes.

Brownies

Chocolate
Mousse

Chocolate

Chocolate Cake

Aperitif

Cherry Pie

Dried Fruit

Excellent Pairings

Dark chocolate mousse.
Flourless Chocolate Cake.
Brownies. Chocolate Truffles.
Dried Fruits and Nuts.
Almond tart. Pecan pie. Hazelnut Cake.
Cheesecake with berry or chocolate toppings.

Blue Cheese

The strong, salty flavor of blue cheese contrasts beautifully with the sweetness of Banyuls.

Game

Roasted game will bring out the wine's fruity, earthy qualities.

Foie Gras.
Duck breast with a berry reduction.

The Ideal Glass for Banyuls

A Small Tulip Shaped glass consentrates the aromas (nutty, chocolatey, and fruity) near the rim for enhanced nose enjoyment.

The slightly narrow opening helps to capture the deep, rich aromas, making each sip more flavorful.

Banyuls is usually served slightly chilled. A stemmed glass maintains the optimal temperature by preventing your hand from warming the wine.

Banyuls Cheese Pairing

Gorgonzola

Roquefort

Stilton

Parmesan

Aged Cheddar

Aged Gouda

About Banyuls

Banyuls is an AOC from Languedoc-Roussillon since 1936. It is a blend of grapes such as Grenache Noir, Grenache Blanc, Grenache Gris, Carignan, Cinsault, Syrah, Muscat, Macabeo and Tourbat.

The minimum aging before release is 12 months and minimum alcohol is 15%.

Grand Cru Banyuls is made with minimum 75% Grenache Noir and aged at least 30 months.