443317 Thu Sep 20 18:42:00 -0700 2007 3 34 Wine 0 2961585 I recently went to a restaurant in Sacramento that has a fairly expensive wine list and found that they had 1993 Cave de l’Abbé Rous Cuvée Christian Reynal Grand Cru, Banyuls by the glass for 11 dollars. So I ordered it and it tasted like sherry somewhat --- mostly a nutty taste. Does anyone know if that's what happens to older Banyuls, or was it just oxidized? I've had recent vintages of Banyuls from a particular producer, both 2003 and 2005 of Clos de Paulilles Banyuls. And that glass of wine didn't taste anything like either of these. Thanks in advance! Thu Sep 20 18:42:00 -0700 2007 10403 StephP 1 2961646 There are various styles of Banyuls and other vins doux naturels and one of them is known as rancio, a Spanish term often applied to sherry. In France, rancio wines are maderized by exposure to heat (traditionally in the attic) and/or oxygen. Am not familiar with your producer but my guess would be that the wine was either made in the rancio style or that the bottle your glass came from had been open way long. Thu Sep 20 19:06:46 -0700 2007 2961585 10520 carswell 2 2961656 Bingo. From what appears to be the producer's website: "Elevage en milieu oxydatif, 6 ans en petits foudres et demi-muids, puis affinage en bouteilles en cave souterraine à température régulée." [Upbringing in an oxidative milieu...] www.enviederoussillon.com/vins/aoc_banyuls_grand_cru_ar06.php?session=&url=/ EDIT: Here's the equivalent page in English www.abberous.com/abbe_rous/pg/prd.php?Rub=30&App=109 "Aging Enhanced oxidizing 6 years in small oak vats and demi-muid (300 L.) barrels then bottle " Thu Sep 20 19:13:39 -0700 2007 2961646 10520 carswell 3 2961813 thanks for the info carswell, that helps a lot. it kind of took me by suprise since i'd ordered a choco dessert to pair. for me at least, the rancio versions aren't as awesome with dark chocolate as their non-rancio counterparts. Thu Sep 20 20:18:07 -0700 2007 2961656 10403 StephP