Winery Le Rosé de BessanOxymore
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Oxymore
Pairings that work perfectly with Oxymore
Original food and wine pairings with Oxymore
The Oxymore of Winery Le Rosé de Bessan matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stuffed beef rolls, lamb tagine with peppers and artichoke bottoms or couscous.
Details and technical informations about Winery Le Rosé de Bessan's Oxymore.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Informations about the Winery Le Rosé de Bessan
The Winery Le Rosé de Bessan is one of of the world's great estates. It offers 28 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
