Banyuls

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.