VDN (Vin Doux Naturel)

What it is

Vins Doux Naturels are made mainly in Roussillon and the southern Rhône, under names such as Banyuls, Maury, Rivesaltes and Muscat de Beaumes-de-Venise. There are two broad families: Muscat-based wines, fresh and highly aromatic, and Grenache-based wines, ranging from young reds with dark fruit to oxidative styles with notes of nuts, cocoa and coffee. Their sweetness comes from the grape itself, not added sugar, and despite the name they are fortified wines.

How it is made

Neutral grape spirit is added during fermentation (mutage), which stops the yeasts and preserves part of the must's natural sugar. The main grapes are the Grenache family, Macabeu and the Muscats. The wines may then be bottled young and protected from oxygen, or aged oxidatively in barrel or in glass demijohns left in the sun, giving styles such as tuilé, ambré, hors d'âge or rancio.

What to serve it with

• Dark chocolate desserts
• Blue cheeses
• Foie gras
• Fruit tarts and almond pastries
• Nuts and figs

On the wine list

• On the wine list it usually helps to separate Muscat VDNs, served well chilled with fruit desserts, from Grenache VDNs, better with chocolate and cheese, and to state whether the style is young or oxidative.
• They work well by the glass in small pours; oxidative styles usually last several weeks once opened, while young and Muscat styles are best finished sooner.
• A common mistake is serving Banyuls or Maury at warm room temperature: slightly cool, they show more precision.