Banyuls Wine | Miami

By Tasting Table Staff/May 5, 2012 1:28 am EST

Miami is all over Moscato right now, but allow us to suggest another equally sublime sweet wine.

Typically made with Grenache and matured in oak barrels, Banyuls is a versatile fortified wine from France's Roussillon region. Its complex, sherry-like notes make Banyuls supremely adaptable to both sweet and savory cooking.

Appetizer: Start a meal with Bourbon Steak's seasonal heirloom tomato salad ($18). Chef Gabe Fenton simmers La Cave de l'Abbé Rous Banyuls wine vinegar to a sticky reduction, dressing tomatoes, basil and fleshy burrata with it.

Cheese Course: Pair the artfully curated cheese plate ($12) at The Federal with a glass of 2009 Domaine de la Rectoire Léon Parcé Banyuls ($12). The plate's grassy Jasper Hill Landaff melds nicely with the sweet cherry notes of the Banyuls.

Dessert: Domaine de la Rectorie also meshes well with The Federal's Jar-O-Smores ($8). Or try the 2009 Domaine La Tour Vieille Rimage Banyuls ($11) with Jean-Georges Vongerichten's salted-caramel ice cream sundae at J &G Grill at the St. Regis Bal Harbour Resort.