It is only with the good selection of the appropriate wine with our dish that we can experience real gastonomic pleasure.Bearing in mind the specific properties of the Vranac red wine, help and recommendation for the wine choice and their matching with the appropriate dishes will be very useful for us.In better restaurants we are always helped by specialized restaurant staff, wine waiters or ‘sommeliers’. They help us in solving the dilemma concerning the selection of the appropriate wine with the specific dish,or vice versa. However, the choice is very often given to ourselves.

Famous, subtle cuisines have always different wines which have their features. These cuisines, namely restaurants, besides the selection of fresh and good quality ingredients give great importance to the selection of the appropriate wines,as well. These wines are specific for their origin, features,characteristics and certainly, by different alcohol contents.

How can we make the correct selection of wine? Of course, wines should be tasted and among many different wines we should find the wines which suit us best, concerning our needs, habits or tastes. That is why the experience is necessary and the saying that ‘wine experience is the experience of mature age’. Certainly, nobody will ask high expert knowledge from the real and enthusisatic wine lover, but it is certainly expected from owners of catering facilities and oenologists.We may always apply some basic rules when matching wine and food.

Therefore, light dishes match with light wines, heavy dishes match with heavy wines, sour dishes match with acidic fresh wines, white meat and cooked fish match with white wines, neutral white wines match with shells and crabs, red meat, game and grilled fish match red wines, dessert wines or sparkling wines match with and coffee goes well with liqueurs,grape brandies, cognacs

or similar drinks. When there are several dishes at table, first white, dry wines, then rose and finally, red wines are served. Young wines are always served before old and aged wines. Sweet wines are served after semi-sweet wines and these after dry wines. Wines with less bouquet should be served before those with expressed aroma and bouquet.

Wines with cold and hot appetizers

It is with different appetizers,consisting mostly of prosciutto,salami, sausages, eggs, fish specialties, pates and various salads that white wines are served. Light, red wines are served with appetizers consisting of eggs or meat. Heavier and full bodied white

wines with expressed smell such as Chardonnay and similar wines match well with warm appetizers and as for red wines, light bodied wines with moderate alcohol contents match with them.

Wines with cheese

Cheese is most frequently served as cold appetizers and also at the end of the meal. The order of serving depends on the characteristics of cheese and in this way,the choice of wine which suits best. So, it is known that goat’s cheese goes perfectly

well with Sauvignon. Young, fresh white cheese accompanies best dry, white wine, acidic, fresh with fruity smell,such as: Chardonnay, Krstač and other white wines as well as with rose. Semi-hard cheese goes well with white wines, such as: Chardonnay, Rieslings, Sauvignon, white Burgundy as well as with the red wines such as: Vranac, Gamay Noir,Burgundy.Hard cheese match also with white and red wines.Fumigated and mature cheese match perfectly with red wine which is consumed usually with main dish

such as: Vranac, Cabernet Sauvignon, Merlot, red Burgundy, Cabernet franc and other heavier wines.

Wines with soups

Heavier, white, dry wines with developed smell, such as Sauvignon and Chardonnay, may be served with soups.

Wines with light and white meat

Chicken, turkey and other poultry as well as pork, veal, lamb and most fish are classified in this category. Different white, dry wines are served with them,such as: Rieslings, Chardonnay, Sauvignon, Semillon, white Burgundy, gray Burgundy, green Sylvaner and other white wines. Our selection of wine depends on the characteristics of the wine, its strength, age, freshness as well as on the dishes consisting mostly of different side dishes consisting of vegetables, rice, sauces, mushrooms and toppings. White, dry wines are served with lamb,pork and veal meat. Premium and good quality wines have always priority over table wines.Wines as Krstač, Chardonnay, Sauvignon and other white, dry wines match best with other white meats such as: chicken, turkey, boiled veal with different side dishes.

Wines with dark meat

Dark meat include: young beef, beef, mutton, game, duck, goose, rooster, hen meat. These meats ask necessarily for lighter or heavier, younger or more mature wines, always red ones such as: Vranac, Cabernet, Merlot, Gamay, Burgundy. Grilled mutton meat matches best with high quality red dry wines,such as: Cabernet Sauvignon, Vranac, Merlot, Frankovka, Burgundy...

High quality red wines, powerful, full bodied with developed bouquet are served always with veal, pork and mutton roast as well as game meat. Such wines are:Vranac, red Burgundy, Merlot, Cabernet,Plavac mali and so on.

Red and heavy wines,more mature or the wines, aged in the oak barrels match best with the game meat dishes. The game meat dishes are prepared with lots of spices,so the wines like Gamay, Vranac,Burgundy, Cabernet match best with the game meat.

Wines with the grilled meat

Pork chop,pork neck meat, home made sausages and other different dishes, prepared on the grill, match, besides full bodied white wines such as: Chardonnay, Krstač, Sauvignon, Rieslings , with red wines with developed varietal characteristics, without expressed astringenc, such as: Merlot, Cabernet Sauvignon, Vranac, red Gamay and other red good quality wines.

Wines with fish

There is a saying that fish swims three times: in water, oil and wine. Fish matches best with white wines such as: Chardonnay, Rieslings, Sauvignon white, Traminer, Sylvaner, Krstačand other white wines. Good quality red wines are served with some kinds of fish, such as fatty ones (mackerel, tuna, eel and other blue fish). Various sauces and side dishes may also influence the choice

of wine which will be served with fish.

Wines with desserts

Desserts go with semi sweet,sweet and sparkling wines with less acids and less alcohol contents. Such wines are: Muscat Ottonel, Muscat Croquant, Traminer, Hungarian Tokay, Porto, Madera as well as sparkling wines such as Montenegrin ‘Val’, made by our company.