Banyuls---Message for M Tomassi

Hi Dick

this is good stuff, I thought you could find it for half that price though...

A "rimage" would be a special version of banyuls matured in a reductive environment, so no rancio here, just great fruit when young and a potential for interesting development with aging.

I have my favourite foritfied wines in the Roussillon, Marc Parcé makes both the Banyuls from la Rectorie and the Maury from la Preceptorie de Centernach... so the last time I tried Mas Blanc was maybe 6 years ago...

Cheers, let us know if you enjoyed it.

Mike Tommasi, Six Fours, France email link

Richard, It was rejected as spam. Included below is a copy of what I sent you...perhaps this one will go public.

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Richard Neidich wrote:

Richard, Banyuls normally come in 500 ML formats. Your price actually sounds a bit high except I know that prices in N Carolina tend to run high.

Banyuls are wonderful treats, especially with dishes having nuts and perhaps some chocolate. Serve them chilled. They sometimes throw a bunch of sediment so decanting should be considered.

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I bought at one of the nicest stores in Chapel Hill. A Southern Seasons. They really have about the nicest store for upscale Food, pottery, wine, glasses etc.

I have never really seen them undercharge for anything.

Figures I overpaid for Banyuls.

Serve chilled? Really. I thought this should be served like Port.

You surprise me with that concept of chilled? Please explain.

Any others should chime >

Richard, In my view it does better served chilled...certainly no warmer than a _very_ cool cellar temperature.

Richard, In my view, it works much better when served chilled...certainly no warmer than _very_ cool cellar temperature.

Hi Richard,

"Richard Neidich" schreef in bericht:

During my first visit to Banyuls in 1988, and I had never heard of this wine before, they served this wine really cold and before diner. I do think that this is not the way to serve it as it should be but it was a very warm evening and it tasted very very good.

Regards,

Robèrt

Robert, I normally serve Banyuls after dinner with dessert and always have served it quite cool or cold. The response has always been most favorable. I did a google on serving temperature for Banyuls and saw a variety of opinions but it appeared that more people favored the cooler/cold serving temperature for Banyuls. Here is one quote I found as an example, "Serving temperature: Best when served at a temperature of

Mike, chilled or just cooled for 30 min in refrig before serving?

Richard, My successes have been to start off with it served chilled. You serve small pours so it will warm up fairly rapidly in the unlikely event that someone _might_ prefer a warmer temperature.

Number 2 seems to make sense, that is what I do.

Mike Tommasi, Six Fours, France email link