Need help with a banyuls cooking substituion

While they do make dry wine in Banyuls, I'm guessing the one called for in your recipe is the more-common sweet (vin doux) version.

Banyuls really is unique, but it's fortified like Port, so an inexpensive Ruby Port should work OK for you in a recipe.

It sounds like an interesting preparation. I've only had Banyuls on its own or with chocolate. Bon chance!

What I remember about sweet Banyuls is the flavor of nuts, carmel and toffee. Which is why it is paired with chocolate.
I couldn't bear to pour that into a pot to cook, I would drink it.
Port would create a very rich flavor. How about Madiera, for the nut flavor.

Dry Banyuls is a grenache, mourvedre, carignan blend, sounds kind of like southern rhone.

Is this from Sunday Suppers at Lucques? Does the receipe imply which banyuls?

thanks seaquam.

hi purple - yes, it is the recipe from sunday suppers...it doesn't say which banyuls but i called the restaurant last night to get their opinion and they suggested either a madeira (good call!) or a port if could not find a good banyuls...it is an interesting recipe and am loking forward to trying it out.

Or use a red wine from Languedoc-Roussillon region.