Banyul - a new dessert wine (for me)

I love a good port or dessert wine after a big meal (usually instead of dessert). This past weekend I ordered a Banyul, a dessert wine I'd never heard of (probably everybody else on this board has, but hey, maybe somebody hasn't). It turns out it's a sweet red wine made in southwestern France, largely from grenache grapes. It tastes just like an excellent ruby port, although perhaps a bit less syrupy in texture. I'd also guess that the alcohol content is a touch lower than port. I can't remember the name of the one I had, but if you like ruby port, I can't imagine you won't like Banyul. Judging by the price of my glass, however, the stuff isn't cheap, although its not a pricey as a true vintage port.

Jonah

Well, at least one other person is glad for the introduction to Banyul. I had not heard of it before, and I too am fond of having a dessert wine in place of a dessert. It's nice to have something new to watch for. Thanks.

Interestingly, I just bought my first bottle of Banyuls on Saturday when I was killing time at Binneys. I paid $24 for a 500ml bottle from Chapoutier, who is a decent Rhone producer. I havent tried it yet. I have tried Banyuls a couple of times in the past and have always liked it. I think that I had a white Banyuls once, but most of them are red. Occasionally you can find a late-harvest zinfandel from California (I think that Consentino makes one), that is the only other red dessert wine that I have had. While port is fortified and usually 20%+ alcohol, Banyuls and zins are usually around 16%.

-Will

I found out the Banyul I has was a Les Clos de Paullilles, 2003. It sold in the restaurant for $60 for a 500 ml bottle, which means it is probably a similar priced item to the Will G bottle. Given the quality of what I had, it's quite a good price for a dessert wine.

Both Banyul and Maury go great with chocolate desserts. Better IMHO
than any other dessert wine. Both are pretty sturdy wines that can be consumed over many days.

mhill95149 wrote:Both Banyul and Maury go great with chocolate desserts. Better IMHO
than any other dessert wine. Both are pretty sturdy wines that can be consumed over many days.

This is going to sound totally rediculous, but I much prefer Moscato d'Atsi for my chcolate desserts- ports and Banyul and Maury all weigh me down- Moscato lifts things up a bit. Depends on the dessert.

I've never tried Moscato d'Asti with dessert but I'll give it a shot

I guess I'm a bit scared of the acid....

Banyul is my favorite sweet wine, but I prefer to drink it after dessert, not with it.
That said, my favorite way to drink Banyul is as an accompaniment to fois gras. Rather than a sauterne or other white dessert wine, the red Banyul seems more appropriate to me as a pairing with the rich liver-you talk about great mouthfeel.

mhill95149 wrote:I've never tried Moscato d'Asti with dessert but I'll give it a shot

I guess I'm a bit scared of the acid....

Don't be. That said, I'm going to openly say I'm way more predisposed to the savory than the sweet, so it cuts the sweetness nicely for me.

I rarely drink wine, so take my endorsement with a grain of salt, but I also like the Moscato d'Asti+chocolate pairing quite a bit. But I'm in the same camp as jpschust, I like the way the acidity cuts through the sweetness.

I love Banyuls. A classic summertime dessert in the Languedoc is to simply split a small, ripe, sweet musky melon in half - like cantaloupe - and fill it with Banyuls. Just spoon out the flesh in mouthfuls with the wine.

Interestingly enough given the way this post started, I've never used Banyul in a cantalope, but regularly use port for that purpose.