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Wine for food & events

Here you’ll find a number of suggestions to pair wine and food, and hopefully it will make it easier for you in the future to make the right decisions.

The professional sommelier always taste the wine without any further food and drinks. The wine in its pure appearance is the best way to reveals the weaknesses and strengths, traits and quality levels of the wine. But when wine is to be enjoyed and not dissected, the experience and enjoyment of the right wine and food combination is the most important issue.

Read our guide below and if you need any help choosing the right wine please contact us.

»Click here and read more about how to pair wine and food the right way...


Tastes differ. Since taste is a subjective factor, it can’t be measured or added to a scale with the ultimate facts. However, there are some classic basic rules you can follow, when it comes to pair wine with food. If you follow our advices below you can’t go completely wrong:

Light dishes - light, bright wines
Rich dishes - dark wines
Spicy dishes - rich wines
Fatty dishes - wines with a higher acidity
Sweet dishes - sweet wines
Salty dishes - wines with a slightly grape sweetness

You should always start with the lightest wine and end with the more dark and rich wines.

Seafood - lobster, shrimp, oysters, clams, crabs
Fresh, not too dominant, slightly acid rich white wines. Riesling grape, Muscadet or Sancerre, alternatively good sparkling wine or Fino Sherry - all wines with a little "bite" fits perfectly to the often fresh flavor of seafood.

Fish - white, lean and fine-tasting, like sole or turbot
Sauvignon Blanc, White Burgundy, Pinot Blanc or young Tokay-Pinot Gris, customized sauce and accessories. The wine should not be too dominant.

Fish - fatty and rich like salmon or monkfish
A "fat" Chardonnay, overseas, Tokay-Pinot Gris, Gewurztraminer, Viognier or other rich wine with good acidity. Cooled red Sancerre or Beaujolais is a fine alternative.

Poultry - from elegant white to delicious darker poultry
For white poultry, it is important to choose a non dominant wine. Light, elegant white wine, rosé wine or red wine is fine - without being too spicy, or rich of tannins. Dry Moselle wine, good Chardonnay, Bardolino or light French, possibly American or Chilean Pinot Noir are obvious choices.

For darker poultry like duck and goose, a Rhone or Chilean Carmenere is perfect!

White meat - veal, pork or lamb
The choice of wine depends on the cooking, sauce and garnish. Rioja, Burgundy, Chilean Merlot and Bordeaux wines are all light, and with an appropriate fruit, without being too heavy or dominant.

Dark meat - rich and juicy
Beef is rich and often served with a compact sauce and garnish. Choose wines with the same character. The wines from California, Australia, Rhone, Italy, Argentina and Spain all have the necessary power and strength.

Venison
The meat from venison is always the center of the meal, and the wine must be balanced with the delicate flavors of the meat. It should with a certain richness and warmth. We recommend older Burgundy and well-matured wines from Bordeaux, Rhone, Piemonte and Rioja, as these possess elegance and appropriate rounded tannins.

Cheese - mild - creamy cheeses, brie and camembert and not mature firm cheeses
The gentle, mild cheeses suits almost all types of wine. Sauternes, Tawny Port, Sherry, aged red Bordeaux, Bourgogne (both red and white) are good options. A good rule of thum is always to combine cheese and wine from the same region, like Poilly-Fume and goat cheese from the Loire.

Cheese - strong - well-matured cheese, blue mold
These wines require a little more power and energy. Good full-bodied Bordeaux, Vintage Port, Sherry, Hermitage from the Rhone and rich overseas wines are perfect. Blue cheese often differ from the others by its very salty taste and suits Gewurztraminer, Sauternes, Vintage Port or a fat Sherry very well.

Desserts -  Extra Sweat - Chocolate mousse, ice desserts
For sweet desserts you should serve sweet wines. Bual Madeira Cream Sherry, LBV Port, Vintage Port and Banyuls are excellent options, but also wines with little acid, like Muscat de Beaumes-de-Venise or a Late Harvest from Chile.

Desserts - slightly sweet - cheese cake, fruit pies
Riesling Auslese, Sauternes, Barsac. Loupiac, Muscat de Rivesaltes or VinSanto suits perfectly a cheese cake, while fruit pies better suits sweet wines, which have a slightly acid in the aftertaste, like Italian Moscato d'Asti or other sparkling wines.
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Behind Liquor-Store-Europe is the largest online wine and liquor store in Scandinavia. The shop is staffed with trained and passionate staff, with great knowledge and retail experience in wine and spirits .
Should you have any questions, or problems finding a specific product, feel free to contact us. We will gladly help you, finding the right wine for you, and answer any questions you might have relating to your order.

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