Products

"DVA" Sauvignon Blanc / Furmint

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• "DVA" Sauvignon Blanc / Furmint . Very pure and concentrated.
  Both grape varieties complement each other perfectly and create a pleasantly pure, slightly ripe mid-palate with good length in the aftertaste.
• Story behind the label: “DVA” means two in Slovenian and this is the name of the second cuvée that Dare Wines has created in collaboration with Puklavec.
• White wine - Fresh, fruity and juicy. Lively fresh, pure wine with fruity aromas of flowers and citrus fruits. Very good balance between the Sauvignon Blanc and the Furmint. Fine concentration.

• Our sommeliers recommend:

  Good as an aperitif, with raw, lightly grilled and mi-cuit preparations fish with emphasis on freshness, raw and cooked shellfish with citrus and raw and dried meat. Also good with salads with vinaigrette, raw and cooked vegetables and fresh goat cheeses.         

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"ENA" Sauvignon Blanc / Pinot Grigio

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• "ENA" Sauvignon Blanc / Pinot Grigio . Fine, pure and ripe.
  Both grape varieties complement each other very well and create a perfect balance between each other's identities. Very gastronomic!
  
  
• Story behind the label: “ENA” means one in Slovenian and this is the name of the first cuvée that Dare Wines created in collaboration with Puklavec.
• White wine - Fresh, fruity and juicy. Aromatic, fruity wine with a fine ripeness of the Pinot Grigio and the citrus fruit of the Sauvignon Blanc. Delicious balance in the aftertaste.

• Our sommeliers recommend:

  Good as an aperitif, with raw and steamed fish (e.g. sushi), mi-cuit preparations of fish and fried and steamed shellfish with a light sauce or vinaigrette. Also good with raw and dried meat, salads with vinaigrette and raw or fried vegetables with soy sauce and slightly more mature goat cheeses.

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"TRI" Pure Furmint

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• "TRI" Pure Furmint . Fine, pure and concentrated. You rarely come across them like this! Fantastic price-quality and gastronomically well usable. A cool-climate wine that you will not soon forget.
  
  
  
• Story behind the label: “TRI” means three in Slovenian and this is the name of the third cuvée that Dare Wines has created in collaboration with Puklavec.
• White wine - Fresh, fruity and juicy. Very pure, clean style Furmint. They don't make them that often. Light filmy flavors alternate with intensity and concentration. Stimulating acids.

• Our sommeliers recommend:

  Good as an aperitif, with raw, lightly grilled and mi-cuit preparations fish with emphasis on freshness, raw and cooked shellfish with citrus and raw and dried meat. Also good with salads with vinaigrette, raw and cooked vegetables and fresh goat cheeses.         

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'FIVE'

Constantia Glen, Constantia, Zuid-Afrika

• about the wine
• flavor profile
• wine food advice

• 'FIVE' Constantia Glen. This top cuvée from Constantia Glen is a real class wine with aging potential. Made from the classic Bordeaux blend. Cabernet Sauvginon, Cabernet Franc, Petit Verdot, Merlot and Malbec . Traditional winemaking (picking, pressing, alcoholic fermentation, maturation) with 19 months maturation in French oak barrels.
  
  
• Red wine - Powerful, complex and full . The very complex aroma and taste palette is hidden in a beautiful, ripe tannin structure. A wine with a great future. If you decide to open this wine, do not forget to open the wine a few hours in advance and decant it before serving.
• Our sommeliers recommend: Rich stews with full and earthy flavours, hearty game dishes with roasted notes, grilled and baked ribs and Dry Aged red meat with hearty sauces and spicy notes. Hearty BBQ dishes with roasted notes also go well with this wine.

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'Hat Trick' Tinto

Casa Santos Lima, Lissabon, Portugal

• about the wine
• flavor profile
• wine food advice

• 'Hat Trick' Tinto. A beautiful wine produced in Lisbon, near the Atlantic coast. The vineyards are planted on the sun-kissed limestone and clay-rich slopes, where the grape varieties destined for this sublime wine, Touriga Nacional, Castelão, Syrah and Cabernet Sauvignon , are planted.
  
  Story behind the label: 'Hat Trick' has a double meaning, basically this wine is the third in a row of the Lisbon cuvées of Santos Lima. A different blend and a completely unique character due to the maturing influence of the sun in combination with chalky soil and the eight months of wood aging. The 'Hat Trick' is the 'newest' wine produced by Santos Lima, after the Portuga and the Tarambola. The 'hat trick' is depicted on the label in a literal way; 'a trick from the top hat'.
• Red wine - Ripe, spicy and intense. Aromatic deep red wine, beautiful intensity with aromas of ripe red and black fruit and spiciness. The short wood aging provides some extra complexity, perfectly balanced. Elegant, soft and mouth-watering.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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'Leithaberg' Weiss Pinot Blanc

Weingut Grenzhof-Fiedler, Burgenland, Oostenrijk

Click here for the wine technique

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional fermentation (destemming, pressing, fermentation, maturation) 12 months wood maturation in used large vats. Made from 100% Pinot Blanc .
• White wine - Full, creamy and complex. Clear gold in colour with aromas of hay, acacia, citrus, peach and brioche. Great as an aperitif, but also as a top classic meal accompaniment. Lots of flavour and complexity due to the wood aging. Long finish, delicious wine.
• Our sommeliers recommend:

  Combines well with grilled, fried or roasted fish (e.g. à la Meunière), oven-cooked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-cooked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mold cheeses.

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'Seven Numbers' '7' Furmint

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• 'Seven Numbers' '7' Furmint. Worldwide this Furmint is praised! Awarded as 'Best white wine of Slovenia and an International Platinum Decanter Award!
  A Single Vinyard Furmint that you will not soon forget! The 12 months maturation on barrique gives this Furmint a completely unique character!
  
  Story behind the label: The Puklavec family creates a very special heritage and ultimate exclusivity with these wines. Geographical location is key. By marking the unique vineyards with seven numbers, they can trace each grape back to its location. Understanding specific terroir; microclimate and soil composition, requires dedication and knowledge. Our Seven Number wines prove that this dedication can deliver spectacular results, which have an ever-growing reputation among wine connoisseurs.
• White wine - Ripe, fruity and spicy. Floral, spicy wine with lots of citrus. Full, complex mid-palate with a rich structure and lots of power and intensity. Good balance between ripeness and acidity. Very good use of wood.

• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light cream soups with boiled vegetables and white mold cheeses.

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'Seven Numbers' '8' Traditional Method NV

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• 'Seven Numbers' '8' Traditional method. Blend of Furmint, Pinot Noir and Chardonnay from Single Vineyards. The wine is made in the classic way with a second fermentation in the bottle. This takes place at 13 - 14 degrees Celsius. The no less than 50 months sur Lie give this sparkling wine a mature and delicate character.
  
  Story behind the label: The Puklavec family creates a very special heritage and ultimate exclusivity with these wines. Geographical location is key. By marking the unique vineyards with seven numbers, they can trace each grape back to its location. Understanding specific terroir; microclimate and soil composition, requires dedication and knowledge. Our Seven Number wines have proven that this dedication can deliver spectacular results, which have an increasing reputation among wine connoisseurs.
• Sparkling - Ripe, fruity and powerful.

  Subtle notes of citrus and famous apple. Fine delicate mousse with lots of structure. Notes of Brioche bread (autolyse) with invigorating acidity.

• Our sommeliers recommend:

  Suitable as an aperitif, with rich salads with fried fish, poultry or white meat, cooked shellfish with fresh herbs and grilled fish dishes with a rich sauce. Also good with cooked and grilled hot vegetables, such as pumpkin and beetroot, and raw and dried charcuterie.

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'Seven Numbers''3' Pinot Grigio - Winner Global Pinot Grigio Masters!!

Puklavec Family Wines, Jeruzalem Ormož, Slovenië

• about the wine
• flavor profile
• wine food advice

• 'Seven Numbers' '3' Pinot Grigio. A very gastronomic Singel Vineyard Pinot Grigio with 10 months maturation on barrique. The low temperature of fermentation on stainless steel ensures a great refinement and a good concentration.
  
  Story behind the label: The Puklavec family creates a very special heritage and ultimate exclusivity with these wines. Geographical location is key. By marking the unique vineyards with seven numbers, they can trace each grape back to its location. Understanding specific terroir; microclimate and soil composition, requires dedication and knowledge. Our Seven Number wines prove that this dedication can deliver spectacular results, which have an ever-growing reputation among wine connoisseurs.
• White wine - Ripe, round and spicy.

  Spicy and spicy aromas with ripe fruit. Full and complex with a very good balance. Light tones of the wood use (vanilla) and a very concentrated aftertaste. Exciting glass!

• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light cream soups with boiled vegetables and white mold cheeses.

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125 Primitive of Salento

Feudi Salentini, Puglia, Italië

• about the wine
• flavor profile
• wine food advice
• Awards

• 125 Primitivo del Salento. A very rich and elegant integrated Primitivo. Made from 100% Primitivo. This grape is usually mentioned in the same breath as the Californian Zinfandel. DNA research has shown that it is the same grape. The wine is made according to traditional red wine production (picking, alcoholic fermentation, pressing, maturation) of which 12 months of wood aging on oak. Award winning wine!
  
  Story behind the label: ' 125 ' or ' Une Due Cinque ' stands for the number of the vineyard. Del Salento is the area of ​​origin, the Salento region; the Salentine peninsula forms the heel of the boot (Puglia). ' The Tower ' of Feudi Salentini is also on the label, in addition to the logo the estate is called that because the vineyards are surrounded by small stone walls with intense green views. You can look out over the vineyards from a helicopter view (from the winery) and that is beautiful.
• Red wine - Powerful, complex and full. Elegant dark red full wine with intense aroma of ripe plums and cherry jam. Lightly spicy with hints of vanilla and cocoa in the finish. Beautiful structure with ripe, full tannins.
• Our sommeliers advise: Suitable for rich stews, BBQ and game dishes with spicy notes and red fruit. Also perfect in combination with grilled and baked rib steak with creamy sauce and cooked vegetables and Dry Aged beef with rich herbs.
• AWARD WINNING WINE: Winner of a Gold Medal at the Berlin Wine Trophy 2015 and a Silver Medal at Mundus Vini in Germany.

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Amarone of Valpolicella

Azienda Monte Zovo, Verona, Italië

• about the wine
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• Amarone della Valpolicella. The Amarone della Valpolicella belongs to the selection of the most powerful wines from Italy. The best examples can be stored for many years. Amarone wines come entirely from late-picked dried grapes. The drying process takes place on straw mats, either outside or in the attic, and takes several months. The wine is then fully fermented and the extra sugar content of the dried grapes produces a very rich wine. Three years of wood aging. This wine is elegantly made on fruit and has a beautiful refined taste and depth.
• Red wine - Powerful, full and complex. The aroma is full of ripe red fruit. The taste is full and powerful due to the dried grapes, interwoven with soft ripe tannins. Complex and plump aftertaste. 
• Our sommeliers advise: Combine with stews and game dishes with spicy sauces, baked and grilled rib steak with creamy sauce and Dry Aged red meat also with spicy notes. Also delicious in the summer with rich dishes from the BBQ or hard cheeses with a sweet compote.

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Amarone della Valpolicella Clivus

Monteforte, Veneto, Italië

• about the wine
• flavor profile
• wine food advice

• Amarone della Valpolicella Clivus. The Amarone della Valpolicella belongs to the selection of the most powerful wines from Italy. The best examples can be stored for many years. Amarone wines come entirely from late-picked dried grapes. The drying process takes place on straw mats, either outside or in the attic, and takes several months. The wine is then fully fermented and the extra sugar content of the dried grapes produces a very rich wine. Three years of wood aging. This wine is elegantly made on fruit and has a beautiful refined taste and depth.
• Red wine - Powerful, full and complex. The aroma is full of ripe red fruit. The taste is full and powerful due to the dried grapes, interwoven with soft ripe tannins. Complex and plump aftertaste.
• Our sommeliers recommend:

  Good with stews with ripe notes, game dishes with spicy notes and red fruit, grilled and roasted rib steak with creamy sauce and cooked vegetables. Also nice with Dry Aged red meat with spicy notes and rich dishes from the BBQ.

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Asti Piemonte Dolce NV

Tor dell'Elmo, Verona, Italië

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Barbaresco 'Vigna Faset'

Azienda Abbona, Piëmonte, Italië

Click here for the wine technique

• about the wine
• flavor profile
• wine food advice

• Barbaresco 'Vigna Faset'. Just like Barolo, this wine is made from 100% Nebbiolo. Barbaresco is the little, accessible brother of Barolo.
  Story behind the label: The birds on the label come from the Langhe region. The artist responsible for the design of the label is a good friend of the family. 'Faset' is a region in the village of Barbaresco. 'Vigna Faset' literally means 'vineyard in the Faset region'.
• Red wine - Powerful, complex and full . Matt garnet red in colour. Very fine and complex aroma of black fruit, wood and violets. Muscular taste, at the same time slender and concentrated with dark fruit, spiciness and wood. Balanced acids and tannins. Finish with a lot of length and finesse. Beautiful elegant wine.
• Our sommeliers recommend:

  Good with slow-cooked meats and stews with spicy notes, spicy BBQ dishes and roasted poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote. Certainly fantastic with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.

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Barbera 'Casaret'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Barbera 'Casaret'. Barbera from the Langhe area, the hilly region in the vicinity of Cuneo, south of Alba. The wine undergoes a 2nd fermentation in barrels to make the wine softer and rounder, followed by a maturation in barriques of 7 months. Barriques are smaller barrels of 225 liters.
  
  Story behind the label: The label features a local bird from the Alba region. The birds on the label all come from this region and were painted and designed by an artist friend of the Abbona family. 'Casaret' is the name of the vineyard.
• Red wine - Ripe, spicy and intense. Smooth wine with lots of juiciness and little tannin. Drink the wine preferably a little cooler than usual. Fresh aroma of red fruit and light earthy undertone. Barbera at its best, fruity, round in taste, smooth and delicate. 
  
• Our sommeliers recommend: Pairs well with firm fish with red wine sauces and roasted or candied red poultry with creamy sauce and red fruit. Also with slow-cooked meat and stews with fresh herbs or grilled and fried red meat with creamy sauce and dishes with spicy notes. Grilled or fried Iberian pork, lamb loin, hare, saddle and leg with rich sauce and hard and old cheeses with compote also go well with this wine.

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Barbera d'Alba Barrique 'Rinaldi'

Azienda Abbona, Piëmonte, Italië

• About the wine
• flavor profile
• wine food advice
• Awards

• Barbera d'Alba Barrique 'Rinaldi'. Barbera comes from Alba, located next to Asti, a famous wine region in Piemonte. The wine undergoes a second fermentation in barrels to make the wine softer and rounder, followed by a maturation in barrels for 8 months. The wine is then transferred to casks of Slovenian wood. 'Barrique' Refers to the wood maturation in 225 litre barrels.
  Story Behind the label: The label features a local bird from the Alba region. The birds on the label come from this region and were designed and painted by the family's artist friend. ' Rinaldi ' is the name of the region.
• Red wine - Powerful, complex and full. Powerful nose of blackcurrant and laurel. Rich taste with generous fruit of blackcurrant, tar and bitter chocolate. Firmly framed by a framework of fleshy tannin.
  
• Our sommeliers advise: 

  Good with slow-cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote. Absolutely wonderful with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.

• AWARD WINNING WINE: 91 Points Wine Spectator, December 2009 Gambero Rosso 2009: And the wine was awarded 2 Bicchierri (glasses) (vintage 2006).

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Barolo 'Pressenda'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice
• Awards

• Barolo Pressenda'. Beautiful Barolo made from 100% Nebbiolo; a grape that ripens late; the harvest usually takes place in early to mid-October. After hand-picking, the grapes go into special fermentation vats that continuously rotate the fermenting must. After fermentation, the wine is pumped over and matures for 12 months in barriques and then for another 18 months in oak (small) barrels.
  Story behind the label: The birds on the label come from the Langhe region. The artist responsible for the design of the label is a good friend of the family. 'Faset' is a region near the village of Barbaresco. 'Vigna Faset' literally means 'vineyard in the Faset region'. ' Pressenda ' literally means 'pressed'; grapes are pressed naturally by gravity.
• Red wine - Powerful, complex and full . Dark red colour with light orange reflections. Varied aroma with primary and secondary aromas of ripe red fruit, eglantine and violets. Balanced mouthfeel with lots of depth and good fruit. Powerful structure with earthy nuances. Lots of length in the aftertaste.
• Our sommeliers advise: Good to combine with game dishes with spicy notes and red fruit, grilled or baked rib steak with cooked vegetables and creamy sauce, Dry Aged red meat with spicy notes and rich BBQ dishes with spicy sauce. Definitely fantastic with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.
• AWARD WINNING WINE: Robert Parker.com: 91 points (2004 vintage), Gambero Rosso 2009: 2 bicchieri (glasses)(2006 vintage).

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Barolo 'Vigneto Terlo Ravera'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Barolo 'Vigneto Terlo Ravera'. Made from 100% Nebbiolo grapes. This grape ripens late, so the harvest usually takes place in early to mid-October.
  

  Story behind the label: The label features a local bird from the region. The birds on the label all come from the Piedmont region and were painted and designed by an artist friend of the Abbona family. ' Terlo Ravera ' is the name of a vineyard. Ravera is located around the village of Novello.

• Red wine - Powerful, complex and full. Somewhat developed colour, garnet red with orange reflection. Mature nose, open, soft fruit, soft spiciness, tar. Sweet-spicy attack. Good filling in the middle and nice balance in the finish. Pleasant spiciness due to fine tannin bitters. Aromatic aftertaste. Now drinkable.
• Our sommeliers advise: Good to combine with game dishes with spicy notes and red fruit, grilled or baked rib steak with cooked vegetables and creamy sauce, Dry Aged red meat with spicy notes and rich BBQ dishes with spicy sauce. Definitely fantastic with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.

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Blue Zweigelt

Weingut Grenzhof-Fiedler, Burgenland, Oostenrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking : Traditional (picking, pressing, alcoholic fermentation, maturation). 10 months wood maturation. Made from 100% Blauer Zweigelt ; a local Austrian blue grape variety that originally came from a cross between St. Laurent and Blaufränkisch.
• Red wine - Light, fruity and juicy . Invigorating, full but soft deep red wine with a soft herbal taste. A real typical fresh Austrian style, soft, subtle aromas of ripe black fruit and mild black pepper. A real classic that you should not miss.
• Our sommeliers recommend: Suitable as an aperitif, with steamed fish in a creamy sauce, with raw and dried meat with olive oil and cheese (best when the wine is slightly chilled) and with slightly spicy and spicy dishes with ripe vegetables. Also good with fried and/or grilled white meat or veal, pork and poultry with a rich sauce, with light stews with a spicy or creamy sauce or with pasta with tomato and parmesan. TIP : Also try this wine with medium-cooked and creamy cheeses.

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Blue Emotion Rosé - The summer hit!

Saint-Phillippe, Languedoc, Frankrijk

• About the wine
• flavor profile
• wine food advice

• Blue Emotion Rosé. Fantastic rosé from Coteaux du Languedoc; the most eastern area of ​​the Languedoc. This area is also called 'the new Provence'. Winemaker family Batou of Domaine Saint-Philippe delivers sublime quality time and time again with this wine.
  Made from 60 % Grenache and 40% Cinsault.
• Rosé wine - Light color, fresh, light and juicy. Salmon pink, light Provence-style rosé with aromas of red fruits. Juicy, subtly aromatic and soft. Refreshing and invigorating style. Fantastically well made!
  
• Our sommeliers recommend: Serve this wine as an aperitif or with raw fish dishes (e.g. sushi, sashimi) or with steamed fish, both with a vinaigrette or citrus. With raw and cooked shellfish and steamed or sous-vide cooked fish with a fresh vinaigrette. Also nice with salads with vinaigrette or a fresh spicy dressing, raw green vegetables and bouillabaisse based on stock. TIP: Try it with vitello tonnato.

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Bourgogne Blanc Réserve "Boise''

Pierre André, Bourgogne, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Bourgogne Blanc Réserve. Traditional (picking, pressing, alcoholic fermentation, maturation). 15% of the wine is further matured in French oak barrels for a period of 6 months. Made from 100% Chardonnay.
  
  About the wine: The wine is composed of 50% grapes from the Côte de Beaune from vineyards in the municipalities: Meursault, Puligny and Chassagne. A soil with calcareous clay soil. The remaining part comes for 45% from the Mâconnais and 5% from the Côte de Nuits (marl and limestone). 
• White wine - Full, creamy and complex. Elegant, concentrated nose with honey, peach, citrus fruit and floral, buttery nuances. Balanced, soft attack with pure fruit, citrus aromas, apricot and a hint of caramel.
• Our sommeliers recommend: Delicious with oven-baked, grilled, fried or roasted fish with creamy sauces, shellfish au gratin or with rich sauce and grilled or oven-baked vegetables. Goes well with grilled white meat and poultry or fried and baked sweetbreads with roasted notes and a rich creamy sauce, light cream soups with grilled vegetables or rich salads with warm preparations with fish in a rich dressing and with (spicy) white mold cheeses.

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Branco Baron de B Reserve

Herdade da Calada, Alentejo, Portugal

• about the wine
• flavor profile
• wine food advice

• Branco Baron de B Reserva. Traditional (picking, pressing, alcoholic fermentation, maturation), followed by 12 months of wood maturation. A special technique that is often used in Burgundy, the so-called battônage, in which the fermented yeast cells are stirred through the juice, gives the wine more complexity, weight and roundness. Made from 100% Antão Vaz.
• White wine - Full, creamy and complex. Elegant, complex white wine with a rich, full aroma of white fruit, beautifully interwoven with nuances of almond and caramel from wood maturation. The taste is also elegant and richly filled with fruit and minerals. Complex, beautiful balance and roundness.
• Our sommeliers advise: Goes well with oven-baked fish, breaded or with a rich sauce, grilled and fried fish (à la meunière), fried or roasted shellfish with a rich sauce or gratinated and fried or deep-fried sweetbreads with a creamy sauce. Also nice with rich salads with warm fish dishes with a rich dressing, fried and oven-baked vegetables, light cream soups with grilled vegetables and (spicy) white mould cheeses.

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White Porta da Calada

Herdade da Calada, Alentejo, Portugal

• about the wine
• flavor profile
• wine food advice

• Branco Porta da Calada: Traditional (picking, alcoholic fermentation, pressing, maturation), then maturation for 5 months in French oak barrels. Made from Verdelho and Antão Vaz. Antão Vaz is a very strong grape variety well adapted to heat. Verdelho is a grape variety originally used for the preparation of Madeira; the grape originally comes from here.
• White wine - Ripe, round and spicy. Modern white wine with a soft, aromatic character. The fresh citrus fruit is framed by a subtle tone of vanilla, originating from wood maturation, which makes the wine rounder and softer in structure and taste.
• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light cream soups with boiled vegetables and white mold cheeses.

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Ca'Linverno Rosso Veronese

Azienda Monte Zovo, Verona, Italië

• about the wine
• flavor profile
• wine food advice

• Ca l'Inverno Rosso Veronese. Traditional (picking, pressing, alcoholic fermentation, maturation). Then maturation for 18 months in barriques.
• Red wine - Ripe, spicy and intense. Intensely fruity red wine with generous fruit of cherries and blackberries. The ripe tannin structure gives the wine a round, soft taste. The striking acidity provides elegance and tension. A light spiciness can be detected in the long aftertaste.
• Our sommeliers recommend: Pairs well with firm fish with red wine sauces, roasted and candied red poultry with rich sauces, slow cooked meat and stews, grilled and fried red meat with spicy and rich sauces and spicy dishes with a rich sauce like soy. Also good with pasta with rich sauces and parmesan cheese and hard and old cheeses with compote.
  EXTRA SUGGESTION : Ossobuco.

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