Organic wines
In accordance with the BTA certificate, we are entitled to trade in organic wines (in accordance with the Organic Regulation CH).
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APPETIZER
Traditionally, light or medium-bodied dry white wines are served as a pre-meal drink. We advise you to pay attention to prosecco or champagne – they are the best way to stimulate your appetite before a meal, and also create a festive mood. For red wines, dry sherry or port are suitable.
FISH
White wine for fish dishes is a classic choice. Almost any dry white wine goes well with fish, so there are a lot of combinations here. We will just share some ideas. Serve Pinot Grigio with the grilled fish. Citrus notes of Chardonnay and Chenin Banc will cause a refreshing sensation – akin to the sea breeze. And, of course, don’t forget about invigorating Riesling.
SEAFOOD
White wines are traditionally served with seafood. We advise you to pay attention to Chardonnay – notes of citrus and tropical fruits delightfully complement the sea theme of the dish. Of the red wines, Pinot Noir plays well with its special ability to adapt to almost any dish.
PASTA
Hearty pasta dishes are perfectly paired up with red wines. Merlot and Petit Shiraz wonderfully equalize the richness of the dish. Wine made from Barbera grapes is ideal for pasta, pizza, as well as most of the Italian cuisine.
VEGETABLES
Fresh and light vegetable dishes require a delicate accompaniment that complements the delicate flavour of vegetables without overpowering it. For white wines, look out for Pinot Blanc and Pinot Grigio. Among the red wines, Tempranillo will offer an interesting pair.
EXOTIC CUISINE
Exotic cuisine requires a very special wine pair. The tropical notes of Chenin Blanc, as well as the spicy sparkle of Gewürztraminer, blend perfectly with Indian and Asian cuisines. For white wines, also consider Pinot Gris and Rieslings.
When it comes to red wines, Pinot Noir, Grainage and Cabernet Sauvignon are the best choices.
POULTRY
Think of red wines such as Italian Sangiovese with high acidity. Soft, warm, rich plum notes of Cabernet Franc and Barbera make the perfect pair of chicken dishes.
A richer duck will open up in combination with Tempranillo and Grainage. Serve turkey with white wine such as Sauvignon Blanc.
PORK
The immutable truth is that red meat comes hand in hand with red wine. Pork will make good friends with Cabernet Franc and Gamay (Beaujolais), and the oak shades of Shiraz will give pork a rich and delicate taste.
BEEF
Beef dishes are unpretentious when it comes to wine pairing. Spicy Shiraz with delicate notes of oak, Merlot, Cabernet Sauvignon and Pinot Noir are excellently combined with beef, and Argentinian Malbec is the best for roast beef.
BBQ
Grilled dishes require a wine with a strong character. With poultry or grilled fish, serve Pinot Grigio with a discreet touch of spice. Smoky grilled meat goes well with Pinot Noir. But we do not recommend white wines – due to their lightness, they “get lost” against the background of a fragrant barbecue.
LAMB
Red Cabernet Franc with a mild and spicy flavour blends perfectly with the rich lamb aroma. Merlot is a safe bet: this wine and lamb dishes are made for each other.
VENISON
Wild meat is usually combined with red wines. Serve Cabernet Sauvignon and Merlot with the roasted venison. Shiraz will sound delicious with grilled venison.
CHEESE
Wine and cheese are a combination of all times and a huge scope for experimentation. Remember a few rules: serve young wines with light cheeses, and aged and full-bodied reds with spicy aged cheeses. If possible, try to match wines from the specific region or country to cheese from the same region.
White wines. Fresh Chenin Blanc will accentuate the creaminess of soft brie. Combine nectareous Semillon with Roquefort.
Red wines. Serve Cabernet Sauvignon and Beaujolais with rich cheeses and Parmesan with Sangiovese and Shiraz.
DESSERT
Desserts and fruits are best combined with white wines. Among sweet white wines, we advise you to pay attention to wines with high acidity and fresh notes: Muscat with the nuances of ripe pear and floral Viognier. To get rid of excessive sweetness, do not forget to properly chill the wine before drinking.