My husband always says that dessert is not about being hungry. This is true. Because sometimes it’s about being thirsty. And if you’re thirsty for something after a big holiday meal, I would like to suggest a glass of Banyuls.
Admittedly, I didn’t know much about Banyuls before this past February. I knew it was a seaside region in the south of France, and I knew they were into Grenache. But I did not know these Grenaches were extremely high in alcohol until it was too late. Like, “I unwittingly drank four glasses of 16% alcohol Grenache, almost peed my pants in a rental car, ran into a gas station with my jeans around my knees, and was hung over by 7 p.m.” too late. But while Banyuls Grenache isn’t great for glugging, it makes a dessert wine that is so delicious, you’ll have to stop yourself from doing just that.
Banyuls is a fortified wine, meaning they halt fermentation and preserve sugar by adding alcohol. It’s definitely sweet, but as someone who notoriously would choose pickles over pie any night of the week, Banyuls is not thaaat sweet. I know bitter milk chocolate isn’t a thing, but that’s what it tastes like, with hints of strawberry, the smoothness of a Stan Getz album, and the warmth of that perfect cup of hot cocoa from The Santa Clause. It has great acidity, and is lighter in body, texture, and alcohol than many other dessert wines. You can drink it alone, or if you want to get really indulgent, pair it with desserts rich in chocolate or ripe berries. Unlike Port or other bolder fortified wines, Banyuls is something you can actually drink, enjoy, and stay awake; rather than sip, slowly melt into the couch, and pass out between throw pillows.
Bobbi Lin
Banyuls would not be a bad idea with a slice of this cranberry lime pie.
And that’s what you want after a big holiday meal. Don’t get me wrong, we all want to pass out in front of the TV, but dessert is as ritualistic as the main course. It is the last hurrah of the evening, one more chance tell stories, make good-hearted jokes at the expense of beloved guests, or even get a little emotional ‘cause it’s the damn holidays. Banyuls allows you to drink and be merry—not just drink and be that uncle who snores through a football game.
Granted you don’t glug it. Seriously. Don’t. The only thing worse than peeing your pants in a rental car in France would be peeing your pants on your way home from a holiday party fifteen minutes from your house.
The Banyuls Marissa is drinking this holiday season is Domaine Piétri-Géraud Cuvée Méditerranée. $31, available from Lou Wine Shop in LA.
33 Thanksgiving Pie Recipes & Ideas That’ll Leave Everyone Wanting More
Chris Court
Chris Court
Alex Lau
Gentl & Hyers
Alex Lau
No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever. This is part of BA’s Best, a collection of our essential recipes.
Christopher Testani
Ditte Isager
Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.
Alex Lau
The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. This is part of BA’s Best, a collection of our essential recipes.
Chris Court
Pastry chef Kierin Baldwin’s technique of repeatedly flattening and stacking the dough coats the flour with fat helps make the crust tender in this pear pie recipe.
Chris Court
Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.
Christopher Testani
Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.
Laura Murray
Christopher Testani
Chris Court
Mikkel Vang
Chris Court
Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.
Jesse David Green
Eva Kolenko
Chris Court
Michael Graydon + Nikole Herriott
Michael Graydon + Nikole Herriott
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate! This is part of BA’s Best, a collection of our essential recipes.
Wes Frazer
Jonathon Kambouris
“My grandmother used sugar in her pie, but the New Englander in me prefers Grade B maple syrup.”—Janet McCracken
Bobbi Lin
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Hirsheimer Hamilton
Leaf-shaped dough cutouts may earn this recipe the title of prettiest Thanksgiving pie.
Winnie Au
Cold butter is critical for flaky doughs; as the apple pie bakes, the floury parts cook into layers, while the butter melts, leaving open pockets around the tender crust. Watch the video here.
Lisa Hubbard
Ditte Isager
Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.
Jesse David Green
Ditte Isager
A slice of this pie will hold off the inevitable snooze, at least until the Thanksgiving football is over.
Ditte Isager
Bourbon adds a depth of flavor to this pie as well as a sweetness to balance out the sour cherries.
Julian Broad
Lisa Hubbard
Mascarpone is the star here, making an appearance in both the pie filling itself and the whipped topping.
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