Usually we follow the general rule – red wines to the red meat. However, on the one hand there are no rules without exceptions, on the other – what is the wine to be selected from the wide range? Some considerations which will help you to make some "exciting combinations" are given below.

Strong to the juicy
Dishes from red meat with strong taste like mutton, game, duck or beef wonderfully harmonize with saturated, strong wines that have a tannic taste and are not very acidic. Those might be dry, young or old, noble wines. The red intense wines, but more acidic and even medium dry are recommended with beef and dishes from rice or bean. Such wines are also excellent for sausages with clearly expressed taste and brisket.

Light to the bright
The light wines with less tannins and fresh taste (with a distinct grape aroma), but nevertheless dry, are good partners for all the dishes from white meat (bird, veal, pork). Such wines wonderfully associate with omelets, cakes, meat with vegetables, and pizza. The white light wines are also good for such kind of dishes just as for the soft cheeses, for example, to Camembert, Roquefort and also for the boiled sausage.