top of page

The First Year

Public·8 members
Fatima Akter
Fatima Akter

Banyuls Dessert Wine Buy

Download File

Banyuls is a French appellation d'origine contrôlée (AOC) for a fortified apéritif or dessert wine made from old vines cultivated in terraces on the slopes of the Catalan Pyrenees in the Roussillon county of France, bordering, to the south, the Empordà wine region in Catalonia in Spain.

Most wines are red, although some white and rosé wines are produced. Permitted grape varieties are Grenache noir (at least 50%, 75% for the Grand Cru), Grenache gris, Grenache blanc and Carignan, and also (but rarely used) Macabeu, Muscat and Malvoisie.

Spread out on narrow and steep terraces, the Banyuls Appellation overhangs the Mediterranean sea.More than two thousand years old, the vineyard is rooted in a stony schist soil and benefits from exceptional atmospheric conditions. Moreover, the rare stormy showers which water this exceptional land, still hand worked, are quickly evacuated by an unique and efficient system.It is only after the fortification, a technique devised in 1285 by Arnau de Vilanova, which stops the fermentation, that the Banyuls wines get their Appellation and their seal of approval.

Colour: from garnet red to mahogany according to the age.Nose: powerful, balancing between black fruits and stewed fruits subtly brought by cocoa aromas.Palate: sumptuous balance between the solar strength of the wine and the fineness of its tannins. It has a great persistency.

Made at the La Guinelle vinaigrerie above the hamlet of Cosprons, overlooking the bay of Paulille on the Mediterranean, this vinegar is made slowly and uses only Banyuls sweet wine, an AOC fortified apéritif or dessert wine made from 50% and up to 75% Grenache grapes from local vineyards. Aged outdoors underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. It has become a staple in our kitchen where we drizzle it over our everyday salads, add it to slow-roasted vegetables in the oven, marinate our herrings and anchovies with it, splash over grilled meats and fish and sprinkle it over strawberries and other berry fruits.

About La Guinelle We are proud to be the sole UK distributor for La Guinelle vinegars. These amazing vinegars are made by Nathalie Lefort in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. Nathalie bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy is simple - " You need good wine to make great vinegar and you let nature do the rest." She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. Everything is done outdoors "en plein air", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.

Banyuls wines come from the south-eastern corner of Roussillon, southern France, in the lower reaches of the Pyrenees, just a few miles from the Spanish border. These sweet vins doux naturels are drunk both as aperitifs and as dessert wines. They come in a wide range of hues, from golden-green (Banyuls Blanc) to amber (Banyuls Ambré) and the intense garnet of the standard Banyuls Rouge.

As a Grenache-based sweet red wine, Banyuls is comparable in style to Maury, from northern Roussillon and Rasteau, from the southern Rhone Valley. It is one of the world's very few fortified red wines, and stands alongside Commandaria from Cyprus and most obviously Port.

Although Banyuls' winemakers fiercely defend the uniqueness of their wines, red Banyuls bears more than a passing resemblance to younger, fruitier styles of Port. The bouquet of almost all Banyuls wine includes aromas of baked fruits, prunes and sweet spices. The red wines, particularly in their youth, bear Grenache's trademark aroma of stewed, spiced strawberries, which could easily be mistaken for the port-grape Touriga Franca.

The Banyuls-producing vineyards cover about 1000 hectares (2500 acres) of sun-baked, terraced vineyards looking out over the western Mediterranean. The corresponding appellation for this area's dry table wines is Collioure, the name of Banyuls' neighboring village.

One clause in the appellation law document (known as a cahier des charges) states that grape variety names must not appear on the labels of AOC Banyuls wines, unless the wine in question is made entirely from one variety. The mention of "Muscat" anywhere in the name or on the label is specifically forbidden under any circumstances. This last sub-clause was included to maintain the distinction between these highly regarded and relatively rare wines and the less-prestigious Muscat-predominant sweet wines of the nearby Rivesaltes appellation. In any case, as the current laws stand, only Grenache could be used to make a single-variety wine under the appellation.

Any package store is entitled to buy any standard brand of liquor or wine at the same price paid by this package store. This store is independently owned and operated. It is not part of any chain or cooperative buying group in New York.

Sweet Banyuls on LanguedocWineshop : The Banyuls and Banyuls Grand Cru appellations are Vins Doux Naturels (sweet natural wines). They are produced by the addition of neutral grape alcohol to must after pressing to stop the fermentation and conserve part of the natural sugar from the grapes. Banyuls Grand Cru wines are produced from 75% black Grenache grapes and are aged in oak casks or barrels which develop subtle aromas of candied fruit, moka, tobacco, vanilla and coffee beans.

Flatiron Wines & Spirits is an award-winning fine wine and spirits merchant. Our San Francisco shop is located at the intersection of the city's vibrant Financial District and up and coming SoMa neighborhoods. Proudly offering thousands of organic, fine & rare wines and craft spirits. For sale in-store and online for local delivery, curbside pick-up, and fast nationwide shipping.

This fortified, dessert wine has been produced since the 13th century in the French region of Roussillon. Banyuls is predominantly made from different varieties of Grenache grapes, though Carignan, Muscat (only in small amounts), Macabeu, Mourvedre, and Tourbat can also be used. Although it is best known for full-bodied red wines that are characterized by exquisite aromas of cooked fruit, prunes, raisins, and cocoa, Banyuls also comes as a white wine that usually displays notes of pears, honey, and acacia. Classified as vin doux naturel, naturally sweet wine, Banyuls wines typically have a dense texture, complex aromatic profile, and well-balanced acidity and sweetness. They are best enjoyed as an aperitif, but they can also pair with desserts, semi-sweet or dark chocolate, or coffee, as well as dry fruits, foie gras, game, and cheese.

Across the Mediterranen Sea from Provence, just north of the Spanish/French border lies Banyuls-sur-Mer, a beautiful coastal town that is home to an incredible, slightly sweet wine made of 90% Grenache grapes. The vinegar is aged 4-6 years in oak barrels stored outdoors, exposing the vinegar to the cool sea breezes and chilly winds off the Pyrenees. The fully developed flavor is slightly bitter with nutty undertones and a sweet vanilla aroma.

We love to use this vinegar for deglazing pans. Usually wine is our preference for deglazing, but a vinegar as deep in flavor as Banyuls only intensifies when reduced over heat. Sauté a mound of wild mushrooms in olive oil and deglaze the pan. If you're feeling really decadent, serve a slab of seared foie gras over the mushrooms and drizzle the reduced pan juices over top.

Don't Miss Out!About Reverse Wine SnobWine doesn't have to be expensive to be good! Jon Thorsen is an independent wine consumer who has been helping millions of people find great wines without breaking the bank since 2011. If you're new to Reverse Wine Snob sign up for my free guide and don't miss our exclusive Insider Deals! Read more about Reverse Wine Snob in the news and about me.

This small production vinegar is made from the naturally sweet wine of Banyuls, with a grape base of 50% Grenache Noir, 40% Grenache Gris, 10% Carignan. It has been barrel-aged for six years to develop nuanced flavor and an excellent balance of sweet and tart. Vinegar of Banyuls adds fantastic depth of flavor to any food. With its hint of residual sugar and the six years it spends in oak casks, it elevates any dish. 59ce067264


Welcome to the group! You can connect with other members, ge...
bottom of page