Some questions about Banyuls! - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (https://www.wines.com/wineboard/forum-200.html) +--- Forum: Port/Other Fortifieds/Stickies (https://www.wines.com/wineboard/forum-30.html) +--- Thread: Some questions about Banyuls! (/thread-9991.html) |
- quijote - 03-06-2004 Wasn't sure if I should post this here or in the South France category, so please move this if necessary.... There are lots of posts in the archives in praise of Banyuls, but I have a few practical questions.... How long should a Banyuls age for? A store in Milwaukee has a couple of 1996 Chapoutier Banyuls at $18 per.... Since Banyuls is fortified and often likened to Port, I'm thinking the 1996 should be fine, but I'd like to hear what you all have to say about it. Once I open a Banyuls, how long will it last? I've read that Ports, Tawnies, etc. that have been opened can last for at least a few weeks in the fridge. Is the same true of Banyuls? Or should it all be consumed upon opening? Thanks for your help! - Innkeeper - 03-07-2004 The '96 should be approachable. Treat it (stemware, fridge storage, et al) like a Port. - Thomas - 03-07-2004 I have to admit that I never even thought of this question before, since most of the Banyuls I get comes in 375 or 500 ml bottles. But I think IK is correct. |