Banyuls is a fortified wine from Banyuls-sur-Mer in Roussillon, southern France, made mainly from Grenache (with small amounts of Carignan, Syrah, and Mourvèdre) and fortified with neutral grape spirit to around 16-18% alcohol. The appellation dates to 1936. Wine is aged a minimum of 2 years, with Banyuls Grand Cru - made from old, low-yielding vines - aged considerably longer, developing an oxidative character with notes of dried fruits, nuts, and caramel.
It pairs well with foie gras, blue cheese, and chocolate desserts, and is used in sauces, marinades, and reductions. Aged Banyuls wine is also the base for Banyuls vinegar, a separate specialty product made by souring it.