Banyuls and Maury — Roussillon's Fortified Red Masterpieces

Fortified wine production in Roussillon dates to the 13th century, when Arnaud de Villeneuve (physician to King James II of Aragon) first described the mutage process in 1299 — making Roussillon VDN one of wine's oldest documented fortified traditions. The Banyuls AOC was established in 1936; Maury AOC in 1936 for red and 2011 for dry red table wines (Maury Sec).

Banyuls AOC and Maury AOC are France's finest fortified red wines — Vins Doux Naturels (VDN) produced from Grenache Noir on the steep, sun-scorched black schist slopes of the Roussillon, where the Pyrenees meet the Mediterranean. These wines are the quintessential accompaniment to chocolate — the classic pairing of Banyuls with dark chocolate is one of gastronomy's most celebrated wine and food combinations. Banyuls and Maury are produced by mutage (adding neutral grape spirit to fermenting must to arrest fermentation), exactly like Port, but the resulting wines are distinctly different — lower in alcohol (16–18% vs Port's 19–22%), more approachable, and with different ageing profiles. Banyuls Rimage ('vintage') style is rich, youthful, and fruity; aged Banyuls Grand Cru undergoes extended oxidative ageing (minimum 30 months in small oak barrels) and develops extraordinary rancio character (a distinctive, oxidative nut-caramel-coffee complexity). Maury AOC, adjacent to Banyuls, produces a similar but often more intensely mineral style from Grenache on its distinctive black schist terroir.

FOOD PAIRING: Banyuls and Maury are the definitive chocolate wine pairings from the Provenance 1000 recipes: Banyuls with Dark Chocolate — this is one of France's most celebrated gastronomic pairings and is entirely justified. Fondant au Chocolat, Chocolate Truffles, Moelleux au Chocolat (warm chocolate cake). Also exceptional: Tarte Tatin, Roquefort, Duck Confit with Cherry Sauce, Slow-Cooked Lamb with Dried Fruits.