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OŚWIADCZAM, ŻE JESTEM PEŁNOLETNI/A I WYRAŻAM ZGODĘ NA PRZEDSTAWIENIE OFERTY ALKOHOLOWEJ.

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Bestseller
Wino Guad Al Mare Maremma Toscana DOC Rosso - Czerwone, Wytrawne
Wine Guad Al Mare Maremma Toscana DOC Rosso
PLN 51.99
Red Dry Italy
PLN 46.79
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Red Dry Italy
Gnarly Head Old Vine Zinfandel
sommelier 86 pkt
Wine Gnarly Head Old Vine Zinfandel
PLN 89.99
Red Dry Usa
PLN 80.99
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Red Dry Usa
Masi Tupungato Passo Doble Argentina
Wine Masi Tupungato Passo Doble Argentina
PLN 59.99
Red Dry Argentina
PLN 53.99
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Red Dry Argentina
Black Stallion Cabernet Sauvignon
Wine Black Stallion Cabernet Sauvignon
PLN 256.00
Red Dry Usa
PLN 230.40
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Red Dry Usa
Joseph Drouhin Corton Grand Cru 2018
Wine Joseph Drouhin Corton Grand Cru 2018
PLN 899.00
Red Dry France
PLN 809.10
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Red Dry France

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Wine for duckDuck

is a delicate meat on the one hand, but on the other hand quite fatty. Therefore, it is worth taking care of a wine with the right aromatics and expressive flavor with intense fruitiness.

An absolute classic of pairing duck with wine is to serve a Burgundy pinot noir in a glass. The flavor profile of this varietal complements roast duck perfectly especially when accompanied by fruity accompaniments. However, without attaching great importance to the traditional juxtaposition, pinot noir from New Zealand, California, Chile or Germany can also be served with full success. It's hard to go wrong on this choice.

But what if we want to try something different? A juicy and slender merlot will be a versatile and safe choice, and extremely tasty. Spanish monastrell, on the other hand, can be a very interesting combination for wine-based sauces. In the presence of tomato sauce with duck, we can reach for a Tuscan Chianti, which with its delicate acidity will perfectly complement the character of the dish. While looking for the perfect bottle for a spicy dish, it is worth going in the direction of a classic gewurztraminer or semi-dry riesling from a late harvest, which with their sweet note will perfectly balance the final effect

.Wine for gooseThe goose

is characterized by fatter meat with a distinctive flavor. The principle of pairing, however, remains similar to that of duck. The flavor versatility of dishes based on goose leaves a lot of room for choice of wine - so we can experiment to our heart's content.

Here, too, pinot noir will be a very good choice. Intense fruitiness, airy texture and marked acidity are features that will balance and enrich the goose with their noble character.

Fat in the Goose, however, also allows for slightly more tannic choices. Reaching for a stacked Rioja Reserva or a bottle of Langhe Nebbiolo will enrich the dish with intense aromas and a dense wine structure that won't lag behind the meal for a moment.

With white wines, we can again be inspired by similar ideas as with the duck - a robust riesling or gewurztraminer with a bit of residual sugar at the end is an excellent lead, but a glass of well-structured chardonnay will be an equally interesting partner at the plate.