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PLN 19.99
White Dry Spain
PLN 17.99
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Cena Kocham Wino z kartą burgund
White Dry Spain
Bestseller
PLN 76.99
White Dry Italy
PLN 69.29
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Cena Kocham Wino z kartą burgund
White Dry Italy
PLN 30.99
White Dry Chile
PLN 27.89
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Cena Kocham Wino z kartą burgund
White Dry Chile
Bestseller
PLN 56.99
White Dry Spain
PLN 51.29
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Cena Kocham Wino z kartą burgund
White Dry Spain
Bestseller
PLN 89.99
White Dry New zealand
PLN 80.99
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Cena Kocham Wino z kartą burgund
White Dry New zealand
Bestseller
Special Price PLN 43.49 Regular Price PLN 57.99

Lowest price in 30 days before discount: PLN 43.49

White Dry Italy
PLN 43.49
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Cena Kocham Wino z kartą burgund
White Dry Italy
PLN 87.99
White Dry Italy
PLN 79.19
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Cena Kocham Wino z kartą burgund
White Dry Italy
sommelier 84 pkt
PLN 76.99
White Dry Italy
PLN 69.29
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Cena Kocham Wino z kartą burgund
White Dry Italy
PLN 33.99
White Dry Chile
PLN 30.59
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Cena Kocham Wino z kartą burgund
White Dry Chile
PLN 54.99
White Dry Germany
PLN 49.49
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Cena Kocham Wino z kartą burgund
White Dry Germany
PLN 64.99
White Dry Spain
PLN 58.49
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Cena Kocham Wino z kartą burgund
White Dry Spain
PLN 65.99
White Semi-dry Italy
PLN 59.39
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Cena Kocham Wino z kartą burgund
White Semi-dry Italy

Wine for shrimp and crustaceansCrustaceans

are seafood with distinctive flavor, enjoying the company of white wines with marked acidity and crisp texture. When looking for a versatile and ideal wine for oysters or crab, remember not to overdo its intensity, so as not to overshadow the dish, but only to emphasize it. Also, shrimp prefer fresh and delicate wine. It is worth reaching for Albarino, Gruner Veltliner, Riesling or Muscadet in this situation. In the case of a dish with a salty character, sparkling wines, especially the classic Champagne, will prove to be a fantastic complement

.White fishWhite

meats in classic situations prefer white wines. Delicate, refreshing, not overpowering and leaving space for the delicate flesh of the fish. A Sauvignon Blanc, Pinot Grigio or an Italian Orvieto will be excellent in the glass. For more structured meats, such as halibut, we can reach for more structured white wines - such as Chardonnay, but also light reds in the style of Pinot Noir

.Pink meatsFish

with pink meat, such as salmon, is characterized by more fat and more intense aromas. This creates additional possibilities in the context of pairing with wine, with which we no longer have to limit ourselves mainly to light, white wines. It's worth reaching for a glass of wine with a fuller body, such as Chardonnay or Pinot Gris, or even a more expressive red wine, though still with a light structure, such as Pinot Noir. A bottle of Cava or a round Rose will also prove to be a good choice here

.Fleshy fishThe fleshiest

fish, including swordfish or tuna steaks, are by far the most structured variants, rich in fat and requiring more complex wines. Traditionally, among white wines, the appropriate direction will be the round and full-bodied flavors obtained from varietals such as Chardonnay, Viognier or Falanghina, while among reds, Pinot Noir, Grenache, Syrah or Barbera will be perfect.

Among the most important rules for pairing wine with food, including fish and seafood, as usual, is also to pay attention to accompaniments, sauces and dominant flavors. Spicy dishes will require some sweet accents in the wine, salty notes will need minerality and crispness coming from the glass, and the acidic disposition of the plate will balance perfectly with a liquor with marked acidity.