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Wina do makaronów

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PLN 219.00
Red Dry Spain
PLN 197.10
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Cena Kocham Wino z kartą burgund
Red Dry Spain
PLN 79.99
Red Semi-dry Italy
PLN 71.99
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Cena Kocham Wino z kartą burgund
Red Semi-dry Italy
Wycofane
PLN 69.99
White Dry South africa
PLN 62.99
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Cena Kocham Wino z kartą burgund
White Dry South africa

Out of stock

Bestseller
PLN 63.99
Red Semi-dry Italy
PLN 57.59
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Cena Kocham Wino z kartą burgund
Red Semi-dry Italy
PLN 69.99
Red Dry Argentina
PLN 62.99
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Cena Kocham Wino z kartą burgund
Red Dry Argentina

Out of stock

sommelier 90 pkt
PLN 210.00
Red Dry France
PLN 189.00
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Cena Kocham Wino z kartą burgund
Red Dry France
PLN 39.99
Rose Semi-dry Germany
PLN 35.99
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Cena Kocham Wino z kartą burgund
Rose Semi-dry Germany
PLN 49.99
White Dry Australia
PLN 44.99
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Cena Kocham Wino z kartą burgund
White Dry Australia

Out of stock

PLN 40.99
Red Dry France
PLN 36.89
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Cena Kocham Wino z kartą burgund
Red Dry France
PLN 139.00
Red Dry Spain
PLN 125.10
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Cena Kocham Wino z kartą burgund
Red Dry Spain
PLN 47.99
White Dry Germany
PLN 43.19
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Cena Kocham Wino z kartą burgund
White Dry Germany

Out of stock

PLN 69.99
Red Dry New zealand
PLN 62.99
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Cena Kocham Wino z kartą burgund
Red Dry New zealand
Pastas

with tomato-based saucesExtremely

popular pastas with tomato-based sauces like, above all, red wines with a clear texture, matching appropriately with the acidic nature of these sauces. Wines from the Sangiovese varietal, which blends exceptionally well with the notes of tomatoes and exudes the right acidity, will be perfect in this case. Another very good direction can be the Grenache varietal.

For red meats, it is also worth trying for a clear structure with tannins for the right balance. Thus, the ideal wine for spaghetti, for example, is Cabernet Sauvignon, which combines the characteristics of a strain ideal for both structured meats and tomato sauces.

And a wine for lasagna? Also, it must be appropriately complex. Lasagne, as a dish of many layers, from meat through paste, tomato sauce, béchamel and cheese, mixes together many flavors of different intensities. A great direction can be Tuscan Chianti or Piedmontese Barbera, which are characterized by great juiciness, pronounced acidity and appropriate character

.Pasta with thick white saucesWhen

it comes to cream, creamy and butter-based sauces, it is worth going for white wines with expressive character. A particularly good direction is the Chardonnay varietal, which in a fine barrel release also manages to show off an oily structure and a buttery finish

.Pasta with se

afoodWhite wines with a non-dominant structure and a light, mineral character with a hint of acidity are best suited for seafood. Thus, for example, Spanish Albarino or Pinot Grigio from the northern Italian regions will work here. What's more, pairing with dry rosé wines will also succeed with very interesting results

.Pasta in spicy variationsThe ideal

balance for dishes enriched with numerous spicy accents is a touch of sweetness resulting from residual sugar in the chosen wine. Thus, for lighter dishes we can choose a milder Riesling or Gewurztraminer, or even a properly balanced Muscat. If, on the other hand, red meat appears on the plate, it is worth reaching for Primitivo or Australian Shiraz

.Pasta with vegetablesVegetarian

pasta based on fresh vegetables is a theme that likes white, light wines with a casual body that does not overshadow the dish itself. A suitable partner for a meal in such a combination will prove to be a Sicilian Fiano, a young Chardonnay, as well as a glass of refreshing prosecco.