Banyuls AC [bah-NYUHLS]

from

An APPELLATION in the LANGUEDOC-ROUSSILLON in southern France known for its rather unusual FORTIFIED WINES, which are classified as VIN DOUX NATUREL. Many of the vineyards are located
in the sheer rocky terraces of the Pyrenees as they sweep down into the ocean close to the Spanish border. Even though Banyuls wines are sometimes vinified moderately DRY, they’re best when sweet. They must contain at least 15 percent alcohol and be made from a minimum of 50 percent GRENACHE grapes. Banyuls GRAND CRU must be made from a minimum of 75 percent GRENACHE and aged in wood for 30 months. RANCIO is a variation that’s purposefully OXIDIZED by placing small barrels of wine in the sun during summertime. This procedure gives the wine a tawny color and a rich but unique flavor. Banyuls wines are consumed as both APÉRITIFS and DESSERT WINES.