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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.

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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Vina Errazuriz, Errazuriz Carmenere Estate 2016
Brown Brothers, Everton Red 2014
Cottage Garden Chardonnay 2017
Errazuriz Chardonnay Estate Series 2016
Fess Parker, Frontier Red
Lenotti, Ripasso "Le Crosare" 2015
Albert Sounit, Cremant de Bourgogne, Cuvee Prestige, Brut
Cantine Lenotti, Massimo IGT 2013
Marques de Murrieta, Rioja, Reserve 2013
Dog Point, Sauvignon Blanc 2016
Muga, Rioja, Reserva 2014
Deutz Brut Classic Champagne
Finca Antigua, Syrah 2013
Errazuriz, Estate Reserva Chardonnay 2015
Vina Errazuriz, Estate Reserva Shiraz 2014
Herringbone Hills, Sauvignon Blanc 2016
Cline, Zinfandel 2015
Scotto, Old Vine Zinfandel 2014
Graham's Fine Ruby Port
Brown Brothers, Shiraz 2014
Errazuriz, Cabernet Sauvignon Max Reserva 2014
Simonsig, Sauvignon Blanc 2015
Seresin, Sauvignon Blanc, Momo 2013
Torbreck Vintners, Torbreck GMS 2013
ZiRonda, Valpolicella Ripasso 2014
Domaine Bernollin, Bourgogne Blanc, Sous La Roche 2015
Domaine Bernollin, Bourgogne Blanc, Sous La Roche 2016
De Lisio Wines, De Lisio Quarterback 2013
Fess Parker, Chardonnay, Santa Barbara 2015
Torbreck, Woodcutters Shiraz 2015
Torbreck Vintners, Juveniles 2012
Torbreck, Juveniles 2011
ZiRonda, Amarone della Valpolicella 2013
Dog Point Vineyard, Marlborough, Chardonnay 2014
Fess Parker, Chardonnay, Ashleys Vineyard 2013
Jean Vesselle, Brut Reserve
Felton Road, Chardonnay 2012
Dog Point Vineyard, Marlborough, Pinot Noir 2013
Domaine Bernollin, Montagny Blanc 1. Cru, Les Chaniots 2015
Louis Roederer, Brut Premier Champagne
Vina Errazuriz, Syrah La Cumbre 2006
Vina Errazuriz, Don Maximiano Founder's 2013
Delas Fréres, Hermitage, Marquise de la Tourette 2007
Cloudy Bay, Sauvignon Blanc 2017
   2 - 2 days
Graham's Fine Tawny Port
Joseph Drouhin, Beaujolais Villages 2014
Konrad, Sauvignon Blanc 2016
Vina Errazuriz, Syrah La Cumbre 2013
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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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