combining wine and food

The combining of wine with food has become one the most important parts of gastronomy and counts among the most demanding tasks of sommeliers and chefs.




golden rule

When selecting wine to go with particular food, there is a golden rule. The more delicate the food, the more delicate the wine, while food with a more distinct taste, robust and spicy should be accompanied by more extractive and aromatic wines.


Consequently, sommeliers, chefs and cellarmen have to constantly test, modernize and explore new trends, to seek new tastes and combinations and to be in touch with the world, not only to satisfy their customers and guests but also to open them a gateway to the extraordinary area of experience gastronomy.