Banyuls is a vin doux naturel made predominantly from Grenache Noir. The region’s schist soils compare to those of the Douro in Portugal. By law the grapes harvested for Banyuls must contain 254 grams of sugar per litre. The hand-selected grapes are then destemmed, fermentation is stopped by addition of grape brandy and the wine continues to macerate on the skins for a further three weeks before being aged in tanks. With its summer pudding and mocha flavours (not to mention dried herbs, prune and caramel) it marries well with cheese, chocolate and even with classic French savoury dishes such as rabbit, hare or venison braised with a chocolate sauce.
