114. Banyuls and Collioure - France's Southernmost Wine Region

Episode 114: Banyuls and Collioure - France's Southernmost Wine Region

Host: Joanne Close Episode Length: 12:25 Release Date: June 4th 2026

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Episode Description

Tucked into the very southern tip of France, just a stone's throw from the Spanish border, Banyuls and Collioure are two of the most dramatically beautiful wine regions in the country. The Pyrenees plunge straight into the Mediterranean here, creating steep terraced vineyards above a brilliant blue sea. In this episode, Joanne explores what makes this corner of French Catalonia so special - the landscape, the history, the anchovies, and the wine.

The town of Collioure has been drawing artists for over a century - Matisse, Picasso, and many others were captivated by its light and color. The Hotel des Templiers, where artists once traded paintings for a bed, is a living gallery tucked into a seaside cafe. Joanne shares why this little town is one of her favorite stops on the Languedoc Food and Wine Experience tour, and why visitors always wish they had more time there.

Then there is Banyuls itself - one of France's oldest vins doux naturels, a fortified wine made from Grenache that has been shipped from this port town for centuries. Joanne walks through how it is made, how it is aged - including those striking glass demijohns left out in full sun - and why it is one of the rare wines that actually works with chocolate.

What You'll Learn in This Episode The Côte Vermeille

• Where to find it: the southernmost tip of France, bordering Spain in French Catalonia
• About two hours by car from Barcelona, or two and a half hours by train
• Dramatic landscape where the Pyrenees meet the Mediterranean
• Steep terraced vineyards that are spectacular but challenging to farm

Collioure the Town

• A picturesque Catalan fishing village famous for its colorful houses, beach, and restaurants
• A historic magnet for impressionist artists including Henri Matisse (who visited in 1905) and Picasso
• Hotel des Templiers - a cafe and hotel lined with thousands of artworks traded by artists for accommodation
• Home to two major anchovy houses: Maison Roque and Anchois Desclaux
• Annual anchovy festival held each year on June 6th and 7th

The Wine Appellations

• The region is effectively one vineyard with two appellations
• Collioure AOC covers the red, rosé, and white still wines
• Banyuls AOC covers the fortified wines
• Banyuls Grand Cru requires a minimum of 75% Grenache Noir in the blend
• Other permitted grapes include Carignan, Mourvèdre, and Syrah

The Soils and Climate

• Dark schist slopes with excellent drainage
• The dark soil absorbs and radiates heat back up into the vines, encouraging extra ripening
• A warm Mediterranean climate that historically made fortification a practical solution for wine transport by sea

The Three Grenaches

• Grenache Noir dominates both appellations
• Grenache Blanc and Grenache Gris are also grown in the region
• Grenache's ability to ripen fully and produce high sugar levels makes it well suited to the fortification process

How Banyuls Is Made

• A vin doux naturel: fermentation begins, then grape spirit is added to stop it
• The alcohol rises above the threshold yeast can survive, leaving residual sweetness
• Similar in process to Port

Oxidative Aging

• Wines are aged in large glass demijohns left out in full sun, or in large oak casks
• This intentional exposure to heat and oxygen builds an oxidative character in the wine
• Tasting notes include fig, prune, dried fruit, cocoa, coffee, caramel, walnut, spice, and Mediterranean herbs
• Older Banyuls can resemble a cross between Tawny Port and Madeira while retaining Grenache character

Serving and Pairing Banyuls

• Serve at 13 to 16 degrees Celsius - slightly above lightly chilled
• Use a small glass given the higher alcohol content
• Store in the fridge; bring out and allow to warm slightly in the glass before drinking
• A natural match for chocolate - one of the rare wines where this pairing genuinely works
• Suitable as a dessert wine or on its own
• Most bottles sell for approximately 25 to 50 dollars

Episode Highlights and Quotes

"To sit in this room surrounded by all these impressionist paintings, knowing that Picasso and Matisse and all these folks used to sit there, drink lots of little glasses and talk about art - can make an art history student like me a little giddy."

"I like to call it a tale of three Grenaches - Grenache Blanc, Grenache Gris, and Grenache Noir all grown in this region."

"In the wine world, we're always trying to pair chocolate with red wine, and honestly, because red wine is dry and chocolate is sweet, this often doesn't work as well as it should. But when it comes to Banyuls, chocolate is a natural pairing."

Quick Reference: Banyuls at a Glance

Resources Mentioned

• Hotel des Templiers, Collioure
• Maison Roque (anchovy house, Collioure)
• Anchois Desclaux (anchovy house, Collioure)
• Collioure Anchovy Festival - held annually June 6th and 7th
• Banyuls AOC and Banyuls Grand Cru AOC
• Collioure AOC (red, rosé, and white still wines)

Coming Up Next

Joanne will be recording from France over the coming weeks as the Languedoc Food and Wine Experience tour gets underway. Follow along with photos and updates via the newsletter at https://mailchi.mp/6648859973ba/newsletter

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About Wine Educate

Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.

Episode 114 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate