Domaine de Besombes SinglaL'Amédée
Natural sweet wine
This wine generally goes well with poultry, beef or rich fish (salmon, tuna etc).
Food and wine pairings with L'Amédée
Pairings that work perfectly with L'Amédée
Original food and wine pairings with L'Amédée
The L'Amédée of Domaine de Besombes Singla matches generally quite well with dishes of beef, rich fish (salmon, tuna etc) or shellfish such as recipes of autumn leaves, tunisian sandwich or grilled lobster with tarragon cream sauce.
Details and technical informations about Domaine de Besombes Singla's L'Amédée.
Discover the grape variety: Suffolk red
Interspecific crossing between the fredonia or early concord and the black monukka - the latter also being called russian seedless or black kischmish - obtained in 1935 by John Einset (1915/1981) at the Agricultural Experimental Station of the State of New-York (United States) ... practically unknown in France except for amateur gardeners, registered however in the Official Catalogue of the varieties of grapevine of table A2 list. Note that it has concord and isabelle as parents.
Last vintages of this wine
The best vintages of L'Amédée from Domaine de Besombes Singla are 1945
Informations about the Domaine de Besombes Singla
The Domaine de Besombes Singla is one of of the world's greatest estates. It offers 24 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
