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Wines for red meat

Check out our offer and choose your favorite bottle today! In the vast majority of cases, wine for red meat performs best in the same color - red. This is due to the rich texture, flavors and amount of fat, which need a properly s...

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Bestseller Obniżona cena
sommelier 80 pkt
PLN 69.99
Red Semi-dry Italy
PLN 62.99
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Cena Kocham Wino z kartą burgund
Red Semi-dry Italy
Bestseller
sommelier 88 pkt
PLN 69.99
Red Semi-dry Italy
PLN 62.99
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Cena Kocham Wino z kartą burgund
Red Semi-dry Italy
Bestseller
sommelier 85 pkt
PLN 59.99
Red Dry Usa
PLN 53.99
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Cena Kocham Wino z kartą burgund
Red Dry Usa
Bestseller
sommelier 79 pkt
PLN 35.99
Red Semi-dry Chile
PLN 32.39
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Cena Kocham Wino z kartą burgund
Red Semi-dry Chile

Out of stock

Bestseller Obniżona cena
sommelier 88 pkt
PLN 99.99
Red Semi-dry Italy
PLN 89.99
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Cena Kocham Wino z kartą burgund
Red Semi-dry Italy

Out of stock

Bestseller
sommelier 79 pkt
PLN 59.99
Red Dry Usa
PLN 53.99
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Cena Kocham Wino z kartą burgund
Red Dry Usa
Bestseller Obniżona cena
sommelier 76 pkt
PLN 39.99
Red Dry France
PLN 35.99
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Cena Kocham Wino z kartą burgund
Red Dry France
sommelier 81 pkt
PLN 48.99
Red Dry Italy
PLN 44.09
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Cena Kocham Wino z kartą burgund
Red Dry Italy

Out of stock

Bestseller
sommelier 84 pkt
PLN 54.99
Red Semi-dry Italy
PLN 39.99
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Cena Kocham Wino z kartą burgund
Red Semi-dry Italy
sommelier 82 pkt
PLN 54.99
Red Dry Chile
PLN 49.49
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Cena Kocham Wino z kartą burgund
Red Dry Chile
sommelier 92 pkt
PLN 73.99
Red Dry Chile
PLN 66.59
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Cena Kocham Wino z kartą burgund
Red Dry Chile
Bestseller
sommelier 87 pkt
PLN 46.99
Red Dry Italy
PLN 42.29
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Cena Kocham Wino z kartą burgund
Red Dry Italy

Wine for beefFor

fatty and structured cuts of beef, it is worth reaching for a tannic, dense and full-bodied wine. Since tannins work well with fat, this is our main direction of search in this situation. A nebbiolo, tempranillo, cabernet sauvignon or petit verdot, for example, will pass the test here. However, when a milder portion of beef comes before us, a red wine with a lighter structure and gently marked acidity will be more appropriate. The ideal choice will be cabernet franc, sangiovese or montepulciano

.Wine for lamb and muttonLamb

is a more delicate meat and requires more delicate treatment from a glass of wine. Because of the richness of flavor, we do not have to give up on complex bottles, but only try for strains with fewer tannins. For example, syrah will come with an excellent answer, but malbec, negroamaro or nero d'avola will work just as well. These selections will also fit in perfectly as a wine for pork

.Wine for vealWhen

it comes to veal, the spectrum of wine selection options widens considerably. This is a more delicate meat that does not require a solid portion of tannins, so it will balance perfectly with, for example, Pinot Noir, but an equally interesting direction will be Barbera or Valpolicella. In this case, too, without too much worry we can choose a white wine, or even a rosé, when we want to give the whole a slightly refreshing character. In this combination it is worth reaching for a bottle of Chardonnay or Viognier

.Meat and spicesAlthough

the relationship between the structure of the meat itself and the wine is extremely important, spices also play an important role. What about meat, the dominant flavor of which will be BBQ sauce or an aromatic composition of spicy spices? A good idea would then be to reach for a bottle of wine complex in flavor with a touch of sweetness in its dryness. An Australian Shiraz, South African Pinotage or the showpiece wines of Puglia - Primitivo and Negroamaro - will be perfect here

.Meat, and saucesFrequently

an important role in the final taste of a dish is played by a sauce that enriches the flavors of meat. Its texture and guiding notes should also be reflected in the choice of wine. Thus, for example, white sauces, which are often creamy and quite thick, will need an appropriate wine structure. Among white varietals, the easiest way to find such is to choose Chardonnay. In the case of reds, on the other hand, it is worth experimenting with aromatic varietals with a lighter structure - Shiraz or Grenache will be the right direction in this situation.

Red tomato-based sauces, on the other hand, are very fond of wines from the northern part of Italy, for example - Sangiovese, Barbera or Valpolicella are ideas with exceptionally high potential for excellent pairing. However, when looking for suggestions in other parts of the world, it's worth filling your glass with a little Carmenere or Cabernet Franc, or, for a fatter meal, Tempranillo.