Matching Wine with food

To be absolutely sure your choice will surprise your taste and smell senses, check your instinct about the appropriate choice of wines with the dishes on your table.

As an appetizer it is common to serve: dry sparkling wine, champaigne (French sweet), half-sweet sparkling wine, white dry and/or sweet wine, sherry, porto, bermet or proshek.

With starters, jelly and spreads you will not make a mistake if you serve white wine with following characteristics: dry, half-dry, slightly sweet.

Fish meals are also delicious with white and sparkling wines, dry as well.

Smoked ham (prosciutto) and cured meat are served with rosè light and dry wines, but a white dry wine is not a bad choice either.

Thick soups, “paštašuta”, risotto with fish sauce or meat sauce are normally followed by dry white wines, then rosè and new red wines.

While soups with fish and oyster sauces bear more robust wines with more alcohol in it.

Fried fish, roasted shrimps, with or without sauce, are delicious with dry robust white wines. While roast fish and crabs, shells and caviar must always go with strong white and red wines, dry sparkling white wine or white aromatic wines.

Eggs prepared in different ways, or served with smoked ham and cheese, always taste well with dry white wine or rosè, and as an option here is a light red wine.

Frogs, snails and eels as specialities require white wine.

When it is about meat, white meat and the light grilled meat is completed with dry red and new wine. In case it is dark meat, domestic animals or venison, full and strong old robust wines are inevitable.

There are big differences in wine choices when cheese and pasta are combined. Cheeses with soft pasta require Rose and new red wine, while cheeses with hard pasta, grated or ebullient, are served in a combination with old robust red wine.

With desserts mostly chosen are sweet, liqueur and sparkling wines. As far as it is fruit, sweet white, sparkling or liqueur Rose are an inevitable choice. Sweet bermet and liqueur old sweet red wines are also served with fruit.

Sweets like cakes and ice-creams are tasty with special liqueur wines, half-dry sparkling wines and aromatic sweet wines. While dry sweets, those without chocolate, go well with older sparkling wines, white sweet and half-sweet wines and sherry, porto, suvarak or proshek.