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Conte di Campiano Primitivo

80 pkt

Wine Conte di Campiano Primitivo

PLN 89.99

Red Semi-dry Italy

PLN 80.99

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Red Semi-dry Italy

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Wino Conte di Campiano Appassimento - Czerwone, Półwytrawne

88 pkt

Wine Conte di Campiano Appassimento

PLN 69.99

Red Semi-dry Italy

PLN 62.99

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Red Semi-dry Italy

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Woodhaven Cabernet Sauvignon

85 pkt

Wine Woodhaven Cabernet Sauvignon

PLN 59.99

Red Dry Usa

PLN 53.99

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Red Dry Usa

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Wino Santa Carolina Premio Red Central Valley D.O. - Czerwone, Półwytrawne

79 pkt

Wine Santa Carolina Premio Red Central Valley D.O..

PLN 35.99

Red Semi-dry Chile

PLN 32.39

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Red Semi-dry Chile

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Wino Conte Di Campiano Corterosso Supremo Primitivo di Manduria DOC Riserva - Czerwone, Półwytrawne

88 pkt

Wine Conte Di Campiano Corterosso Supremo Primitivo di Manduria DOC Riserva

PLN 119.00

Red Semi-dry Italy

PLN 107.10

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Red Semi-dry Italy

Bestseller

Woodhaven Zinfandel

79 pkt

Wine Woodhaven Zinfandel

PLN 59.99

Red Dry Usa

PLN 53.99

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Red Dry Usa

Trapiche Malbec

84 pkt

Wine Trapiche Malbec

PLN 49.99

Red Dry Argentina

PLN 44.99

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Red Dry Argentina

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Bestseller

Wino Nos Racines Merlot IGP d'Oc - Czerwone, Wytrawne

76 pkt

Wine Nos Racines Merlot IGP d'Oc

PLN 44.99

Red Dry France

PLN 40.49

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Red Dry France

Wino Tollo Valle D'Oro Montepulciano D'Abruzzo D.O.C. - Czerwone, Wytrawne

81 pkt

Wine Tollo Valle D'Oro Montepulciano D'Abruzzo D.O.C.

PLN 48.99

Red Dry Italy

PLN 44.09

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Red Dry Italy

Wino Ventisquero Cabernet Sauvignon Reserva Colchagua Valley - Czerwone, Wytrawne

82 pkt

Wine Ventisquero Cabernet Sauvignon Reserva Colchagua Valley

PLN 54.99

Red Dry Chile

PLN 49.49

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Red Dry Chile

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Wino Almarosa Primitivo Puglia I.G.T. - Czerwone, Półwytrawne

84 pkt

Wine Almarosa Primitivo Puglia I.G.T..

PLN 54.99

Red Semi-dry Italy

PLN 49.49

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Ventisquero Queulat Carmenere Gran Reserva Maipo Valley

92 pkt

Wine Ventisquero Queulat Carmenere Gran Reserva Maipo Valley

PLN 73.99

Red Dry Chile

PLN 66.59

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Red Dry Chile

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.