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Discover the Dare Wines range
At Dare Wines, everything revolves around quality, versatility and an unforgettable taste experience. Our range is carefully composed with wines that can be widely used in gastronomy. Whether you are looking for the perfect companion for a refined dinner or a wine that takes dishes to a higher level, we have something that fits.
Please note: not all of our wines are listed on the website. Our exclusive selection is constantly growing and offers unique discoveries that will surprise your guests. Feel free to contact us for tailored advice or an overview of our entire collection. Dare Wines, for when taste and experience come together.
Christo de la Vega, La Mancha, Spanje
Click here for the wine techniqueCombines well with firm fish with red wine sauces, raw and dried beef and veal and fried or grilled white meat, poultry, veal and pork with pickled vegetables. Also nice with spicy dishes based on red fruit, pastas in tomato, light stews in combination with silver onions and semi-hard cheeses.
Christo de la Vega, La Mancha, Spanje
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Le Puit Cendré, Languedoc & Roussillon, Franrijk
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Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
Finca Morena, Castilla La Mancha, Spanje
Click here for the wine techniquedried meat and with spicy and spicy dishes. With fried and grilled white or veal, pork and poultry. Light stews or with pasta with tomato and parmesan. Also good to combine with semi-hard cheeses.
Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
La Hormiga Roja, Jumilla, Spanje
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .
Bodegas Navarro Lopez, Castilla y Léon, Spanje
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Die Groot Lag, Western Cape, Zuid-Afrika
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Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
Herdade da Calada, Alentejo, Portugal
Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.
Feudi Salentini, Puglia, Italië
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.
Anne de Joyeuse, Limoux, Frankrijk
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The wine is full and sultry in taste thanks to the late harvest in October. This gives the grapes a higher content of natural sugars. Together with the supporting acids, it forms a fantastic balance. Soft tannins and a long smooth finish.
Suitable as an aperitif, with steamed fish in a creamy sauce, raw and dried meat (cool the wine slightly), fried or grilled white meat, veal, pork and poultry with a rich sauce and ripe vegetables. Also good with slightly spicy and spicy dishes, pasta with tomato and Parmesan, light stews with a creamy and spicy aspect and semi-hard cheeses.
Feudi Salentini, Puglia, Italië
Feudi Salentini, Puglia, Italië
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.
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.
Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueGood 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.
Weingut Ernst Bretz, Rheinhessen, Duitsland
Bodegas Valoria, Rioja, Spanje
Click here for the wine techniqueClear and cherry red in colour with a purple glow. Aromas of red and black fruit come towards you in combination with a light spiciness. The attack is soft with again a lot of fruitiness. Round in taste with a good balance between the tannins and the acidity. Pleasant aftertaste.
Suitable as an aperitif, with steamed fish in a creamy sauce, raw and dried meat (cool the wine slightly), fried or grilled white meat, veal, pork and poultry with a rich sauce and ripe vegetables. Also good with slightly spicy and spicy dishes, pasta with tomato and Parmesan, light stews with a creamy and spicy aspect and semi-hard cheeses.
Casa Santos Lima, Lissabon, Portugal
Click here for the wine techniqueGood 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.
Tenuta Fernanda Cappello, Friuli, Italië
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