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Super Singla 2018 - Domaine De Mena
Domaine De Mena

SUPER SINGLA 2018 - DOMAINE DE MENA

  France / Languedoc - Roussillon
SORRY GUYS, WE RAN OUT OF THIS ONE

One of the most impressive wines we've tasted lately!

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Why do we love it?

Surely the first thing that gets you excited about Super Singla 2018 by Domaine de Mena, is the surreal label with the Super Wild Boar. But as soon as you open the bottle and take a sip, you suddenly forget about everything and start flying with your red cap over the Daily Planet offices. This wine has such magical properties.

The label is not a random choice at all. In addition to making you feel like a superhero, it is dedicated to the wild boars (singla) that roam the vineyards and at the same time, to the wine that will amaze you like the appearance of a superhero. On the other hand, De Mena means "by nature" and reflects Sébastien’s Argelets philosophy of winemaking and wine interventions. Super Singla is an orange wine with mild natural vinification from Muscat (80%) and Macabeo (20%). It ferments with indigenous yeasts and macerates with the skins for several days, to gain structure and exuberant aromatic intensity.

Super Singla by Domaine de Mena is one of the most impressive wines we've tasted lately.
Taste it and you'll share our excitement.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Moderate golden color with bronze hues and impressive aromas of Turkish delight, apricot jam, peach, lime, orange blossom, jasmine, honey, orange, lotus and lychee. Mouth surprisingly pleasant with its intensity and subtle tannins. It has medium body, crisp acidity and long aftertaste.

Technical stuff
Color Orange
Type Dry
Year 2018
Alcohol 13%
Origin Roussillon, France
Variety Muscat Blanc à Petits Grains, Macabeo
Aromas Turkish delight, apricot jam, peach, lime, orange blossom, jasmine, honey, orange, lotus, lychee.
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic Yes

SUPER SINGLA 2018 - DOMAINE DE MENA

PAIR IT

with seabass with Beure Blanc sauce, Moroccan Chicken Tagine or pasta with smoked salmon.

Chicken with coriander

  • 75 gr raw, unsalted cashews
  • 4 onions, finely chopped
  • 3 tbsps. of sunflower oil
  • 3 small green peppers finely chopped after removing the spores
  • 25gr fresh coriander and a little more for serving
  • 1 tsp. of coriander powder
  • ½ tbsp. of cumin
  • 6 seeds of cardamom, shriveled
  • 1 stick of cinnamon
  • 4 cloves of garlic, crushed
  • 25g fresh ginger, grated
  • 3 chicken breasts without bone and skin, cut into pieces
  • slices of lime for serving

Let the cashews soak for 20 minutes in 200ml of cold water.

Fry the onions with 2 tablespoons of olive oil until they are softened and slightly browned.

Once the nuts soften, place them in a blender along with water, onions, peppers and coriander. Blend them at moderate to high speed until they become an homogeneous, thick mixture.

Heat the remaining oil and gently cook the spices, garlic and ginger for a few minutes. Add the thick mixture and chicken, stir well and cook in moderate to high heat for a few minutes.

Add 200ml of water and let it simmer for 10 to 15 minutes or until the chicken is cooked perfectly. Allow it to absorb its liquids without drying out. Serve with rice, drizzle with a little lime juice and sprinkle with chopped fresh coriander.

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