Assortment

Merlot Rosé Diamond Allure

Italië

• about the wine
• flavor profile
• wine food advice

• Melrlot: Juicy and fresh style rosé with lots of fruitiness and long finish. Made from 100% Merlot , with a short skin maceration and cool temperature fermentation.
  
  
• Rosé wine - Light color, fresh and juicy

  Brilliant pale blossom pink in colour with raspberry-coloured reflections. Young ! fruity ! fresh! A very elegant wine; aromatic, refined and fruity. Fine mouthfeel with flavours such as small ripe wild strawberries, ripe blackberries and red currants. Tasty fresh and harmonious!

• Our sommeliers recommend:

  Good as an aperitif, with raw and steamed fish (e.g. sushi) with vinaigrette, raw and cooked shellfish with slightly spicy notes and with raw and dried meat (vitello tonnato). Also combines well with salads with vinaigrette/dressing, raw green vegetables and bouillabaisse based on broth.

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Sauvignon Blanc

Domaine Ramier, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional production (picking, pressing, alcoholic fermentation, maturation). Made from 100% Sauvignon Blanc.
• White wine - Fresh, fruity and juicy . Aromatic, dry Sauvignon Blanc. Green, grassy and refreshingly fresh. In the taste nuances of pear, apple with an accent on grapefruit towards the finish.
• Our sommeliers:

  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 vinaigrette sauce. Also good with raw and processed meat, salads with vinaigrette and raw or fried vegetables with soy sauce and slightly more mature goat cheeses.

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Pinotage That Lays Great

Die Groot Lag, Western Cape, Zuid-Afrika

• about the wine
• flavor profile
• wine food advice

• Pinotage Die Groot Lag. Very harmonious due to the combination of the fruity softness of the Cinsault with the finesse and elegance of the Pinotage.
  Made from mostly Pinotage , and a small portion of Cinsault, using traditional winemaking techniques (picking, pressing, alcoholic fermentation, maturation).
  The blue grape variety Pinotage was originally created in 1925 by crossing Pinot Noir with Cinsault; since then the grape has become the most famous blue grape variety in South Africa.
  
  Story behind the label: Die Goot Lag is South African for ' The Big Smile' , the monkey on the front label shows a big smile and thus symbolizes the 'pride' of South Africa.
• Red wine - Ripe, spicy and intense. Ripe red fruit aromas. Soft aromas of raspberries, plums and ripe soft integrated tannins.
• Our sommeliers recommend: Slowly cooked meat and stews, spareribs and BBQ meat dishes, roasted red poultry, grilled and baked red meat. Lamb back, hare, saddle and leg, baked or grilled Iberian pork, hard old cheeses with compote.
  EXTRA SUGGESTION : Lightly cooked bavette or entrecôte.

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Chenin Blanc 'Die Groot Lag'

Die Groot Lag, Western Cape, Zuid-Afrika

• about the wine
• flavor profile
• wine food advice

• Chenin Blanc 'Die Groot Lag'. One big smile! That is what this wine releases in you; this South African Chenin Blanc, also called Steen , is fresh, juicy, slightly spicy and can be used as a tasty juicy aperitif wine, as well as with supporting dishes. Made from 100% 'Steen' , according to traditional white wine preparation ((picking, pressing, alcoholic fermentation, maturation).
  
  Story behind the label:Die Groot Lag, literally, in South African. The monkey symbolizes Africa, with African-typical paintings.
• White wine - Ripe, round and spicy (fresh style). Fresh, juicy wine with accent on fruit. Aromas of honey melon interwoven with grassy aromas and a soft ripe tone. Refreshing, fresh dry finish with accent on citrus/limes.
• Our sommeliers recommend: Raw fish preparations with soy, wasabi, raw/roasted shellfish, mi-cuit fish preparations, grilled white meat, veal (vitello tonnato), baked and oven-cooked vegetables.

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Vinho Verde Raza Branco

Quinta da Raza, Minho, Portugal

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Portugal Tinto

Casa Santos Lima, Lissabon, Portugal

• about the wine
• flavor profile
• wine food advice

• Portuga Tinto. Super tasty, ripe fruity, deep red wine. The fermentation of the grape varieties takes place in large stainless steel vats and is temperature-controlled. Then there is a short skin maceration of 28 days, this brings the grape skins into contact with the must and extra extraction takes place. Wood maturation for three months on oak. Made from the majority of Portuguese grape varieties Castelão and Touriga Franca, supported by Cabernet Sauvignon and spicy Syrah .
  
  Story behind the label: 'Portuga' literally means 'Portuguese'. Family owned, typically Portuguese, and bottled on the wine estate. A home-grown wine; reinforced by the name; 'Portuga '.
• Red wine - Ripe, spicy and intense. Aromatic deep red wine, fruity wine with a hint of wood tones, this manifests itself in a beautiful, juicy vanilla-lined aromas. Very nice balance of acids, fruit and velvety tannins. The light spiciness gives the wine a refined tension.
• Our sommeliers recommend:

  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.

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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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Tinto Porta da Calada

Herdade da Calada, Alentejo, Portugal

• about the wine
• flavor profile
• wine food advice

• Tinto Porta da Calada. A delicious glass of above-average quality, typical Portuguese spiciness and a sultry character; you can clearly taste the warm Alentejo. The Tinto is a blend of 40% Aragonês, 30% Trincadeira and 30% Syrah . The first two are typical local Portuguese grape varieties. Trincadeira produces deep red wines with a spicy character, supported by the French Syrah. Aragonês, better known as Tempranillo, gives away the sultry character. Recently, this Portuguese red has won prizes on the price/quality level , and well deserved because this wine is very good for its soft price.
  
  Story behind the label: The name of the wine 'Porta da Calada' is displayed in the same way as the nameplates on the walls of 'Het Wijnhuis van Kalk', (lit. Porta Da Calada). Furthermore, a golden seal is visible; deserved with the top price/quality ratio.
• Red wine - Ripe, spicy and intense. Aromatic Mediterranean red wine, in which both in the smell and in the taste, sweet juicy fruit can be detected. Nuances of caramel and salmiak from a short wood maturation give the wine an extra dimension. Recommendation: serve slightly chilled, between 15-16 °C.
• Our sommeliers recommend:

  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.

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Chardonnay

Domaine Ramier, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Chardonnay .
• White wine - Ripe, round and spicy. Creamy aroma with ripe peach and characteristic butter. Medium full, round taste with a fresh acidity of limes as backbone and the wine length.
• Our sommeliers recommend: Aperitif, raw and roasted shellfish, mi-cuit preparations of fish, raw and steamed fish or oily fish (such as trout, smoked eel, fried or grilled salmon steaks). Also nice with raw and dried meat, raw vegetables and salads of vinaigrette, goat cheeses, young semi-hard cheeses, slightly more mature cheeses with jam. Spicy red mold cheeses.

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Sommelier Mousseux 'The Freestyle Edition' NV

Dare Wines

Click here for the wine technique

• about the wine
• flavor profile
• wine food advice

• Sommelier Mousseux 'The Freestyle Edition' NV Prestigious, French, clear, sparkling wine. Beautiful elegance, personally chosen by our Sommeliers. Made from Chardonnay, Riesling and Pinot Noir according to the Charmat Method , also called the 'Cuve Close' method, invented by the Frenchman Eugène Charmat in 1910 and involves a second fermentation of the wine that does not take place in the bottle but in the (stainless steel) barrel. Sugar and yeast are added to this tank. During this second fermentation, carbon dioxide is created that cannot escape and dissolves in the wine. Before bottling, liqueur d'expédition is added. This is a mixture of cane sugar, white wine and possibly esprit de cognac. With this method, high-quality sparkling wines can be made relatively cheaply. Once the second fermentation is complete, the sparkling wine is bottled under pressure. At no time is there any contact with the outside air.
  
  Story behind the label: ' Freestyle Edition' ; three grape varieties have contributed to this special Sommelier Selected Cuvée, especially Riesling as the odd one out. The Riesling gives the wine a subtle residual sweetness, which is very pleasant and refreshing, both in mouthfeel and aftertaste.
• Sparkling - Light, fresh, juicy with an elegant mousse. Clear golden yellow colour, medium dry, juicy, sparkling and sparkling. Can be drunk as an aperitif or as an accompaniment to light meals.
• Our sommeliers advise: This wine is suitable as an aperitif, with raw and cooked shellfish and mi-cuit preparations of fish. Also goes very well with raw and steamed fish or raw and dried meat. In addition, to combine with raw vegetables and salads with vinaigrette or dressing, and goat cheeses.

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Asti Piemonte Dolce NV

Tor dell'Elmo, Verona, Italië

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Les Trois Oratoires Côtes du Rhône Rouge

Laudun Chusclan, Rhône, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Les Trois Oratoires 'Côtes du Rhône'. This is an excellent Côtes du Rhône; deliciously ripe blackberry fruit in perfect balance with the elegance in the palate. The fruit comes from the vineyards of Laudun Chusclan, which are located along the right bank of the Rhône, just 15 km from Chateauneuf-du-Pape. This full-blooded Rhône, made from a blend of Syrah, Grenache Noir and Cinsault, won a SILVER MEDAL at the Concours des Vins in 2014.
  
  Story behind the label: Let Trois Oratoires is a name from the past, something like ' the three brothers' , the three brothers standing for the three grape varieties used in the blend of this Côtes du Rhône.
• Red wine - Ripe, spicy and intense. Clear ruby ​​red. Fruity aroma with red fruit and herbs. Full-blooded Rhône with a juicy fruit flavour and a spicy spiciness. Pleasantly rustic and generous in character.
• Our sommeliers advise: Good to combine 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.

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Chardonnay Clivus

Monteforte, Veneto, Italië

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditionally made (picking, pressing, alcoholic fermentation, maturation). Controlled fermentation at 16°C. Made from 100% Chardonnay . The grapes come from a chalky and sandy soil with layers of volcanic rock on vineyards situated at an altitude of 200 metres in the 'Upper' Alpine Valley.
• White wine - Full, creamy and complex. Yellow colour. Rich aroma with intense fruit of apple, acacia and salt. The taste gives roundness and complexity with a soft creamy finish
• Our sommeliers recommend: Delicious with oven-baked, grilled, baked or roasted fish, shellfish and vegetables. Goes well with grilled white meat and poultry or baked or fried sweetbreads, light cream soups or rich salads with warm fish dishes. Combines well with white mold cheeses.

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Riesling Trocken 'Schieferberg'

Reuter Dusemund, Mosel, Duitsland

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation, maturation) in 1000 liter oak barrels. Made from 100% Riesling.
  
• White wine - Fresh, fruity and juicy. A nose of fragrant passion fruit and mango, the taste is extremely refined, with subtlety of sweet fruits. Sweet and juicy with a nice counterbalance of acids and length in the aftertaste. World class wine!
• Our sommeliers advise: Good to combine with raw fish dishes with soy of wasabi, and fried / roasted shellfish. Fish dishes with sauerkraut and cream sauces or spicy and spicy elements. Raw meat of poultry with pate and fried goose and duck liver also taste very good with this wine. Just like winter cream soups and fried and oven-baked vegetables of soft cooked bacon and red bacteria cheeses.

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Core Spätlese

Reuter Dusemund, Mosel, Duitsland

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Verdejo 'Miluva' - Our top wine from Rueda!

Bodegas Valdecuevas, Valladolid, Rueda, Spanje

• about the wine
• flavor profile
• wine food advice

• Verdejo 'Miluva'. Fresh Verdejo sealed with pelican, with light support of Sauvignon Blanc. Traditional white winemaking (picking, pressing, alcoholic fermentation, maturation), made from a blend of grapes from different plots, all located in an area no more than four kilometers from the cellar; 90% Verdejo and 10% Sauvignon Blanc . The Miluva Verdejo is a very pleasant glass of white, fresh, lively summer wine in terms of price-quality!
  
  Story behind the label : 'Miluva' is a contraction of Mil and Uva , which literally means 'thousand grapes'. In Spain, the pelican stands for ' saving of life '. Winemaker Valdecuevas indicates with this signature, the pelican, the high quality of the savior of the grapes Verdejo.
• White wine - Fresh, fruity and juicy . Straw yellow wine with citrus tones. High aromatic intensity, aromas of tropical fruit and anise-like spiciness. The taste shows a considerable volume, but remains fresh and pleasant.
• 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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Primitive 'La Torre'

Feudi Salentini, Puglia, Italië

• about the wine
• flavor profile
• wine food advice

• Primitivo 'La Torre': La Torre Primitivo Puglia has an attractive scent with red fruit, Mediterranean herbs. A typical southern Italian wine with a beautiful elegance. This Primitivo has a tasty, slightly spicy aftertaste. Made from 100% Primitivo , The Primitivo 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 10 months matured in oak barrels.
  
  Story behind the label: 'La Torre', 'The Tower' (the winery) of Feudi Salentini is depicted. The estate is so called because the vineyards are surrounded by small stone walls with intense green views, from a helicopter view (from the winery) you look out over the vineyards.
• Red wine - Ripe, spicy and intense. The grapes are carefully selected and harvested by hand in small boxes. Beautiful ruby ​​red color with a round and soft taste that evokes aromas of jam and berries. A wine very characteristic of this region and also a very elegant wine.
• 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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Very Malbec

Anne de Joyeuse, Limoux, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Very Malbec. Joie de Vivre ! That is exactly what this wine is; Enjoy! A beautiful structured full wine with a long finish and round tannins. Also in the taste the intense fruit of dark fruit, such as blackberry, blackcurrant and blueberry. Made from 100% Malbec , in France they know this grape originally as Côt , according to traditional red wine making (picking, pressing, alcoholic fermentation, maturation). Fermentation & maturation on oak for 9 months.
  
  Story behind the label: Enjoy life! And that is what the wine cooperative Anne de Joyeuse wants to convey with its wine series 'Very'. Very appear to be the grape in its ripest form, whereby grape-specific characteristics are emphasized in a balanced way. This is done, among other things, by the minimum 9 months of wood aging that all wines receive. Since 1994, Anne de Joyeuse has equipped itself with the label ' Protect Planet ' for sustainable economy and the promotion of biodiversity.
  
• Red wine - Powerful, complex and full. Very deep colour with opaque core. Rich nose, complex, beautiful wood tone well fused with the many fruits. Full, refined taste with velvety fruit, sweet and creamy, beautiful smoky tone of the wood, very long in the aftertaste. Powerful and accessible at the same time. Balanced use of wood.
• Our sommeliers advise: Good with stews with cooked 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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Very Viognier

Anne de Joyeuse, Limoux, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Very Viognier. Joie de Vivre ! That is exactly what this wine is; Enjoy! A beautiful combination of fullness and freshness. Also in the taste, the peach, acacia and citrus. The wine also has a beautiful and warm acidity that together with the bitterness give it a pleasant and long aftertaste. Wines from the Viognier grape are known for their aromatic character. A beautiful interplay of acacia, blossom, peach and citrus seduce you before you take a sip. Made from 100% Viognier .
  
  Story behind the label: Enjoy life! And that is what the wine cooperative Anne de Joyeuse wants to convey with its wine series 'Very'. Very common grape in its ripest form, which emphasizes grape - specific characteristics in a balanced way. This is done, among other things, by the minimum 9 months of wood aging that all wines receive. Since 1994, Anne de Joyeuse has been equipped with the label ' Protect Planet ' for sustainable economy and the promotion of biodiversity.
  
• White wine - Ripe, round and spicy. Very deep colour with opaque core. Rich nose, complex, beautiful wood tone well fused with the many fruits. Full, refined taste with velvety fruit, sweet and creamy, beautiful smoky tone of the wood, very long in the aftertaste. Powerful and accessible at the same time. Balanced use of wood.
• Our sommeliers recommend: Goes well with grilled, fried or roasted fish (e.g. À la Meunière), oven-baked fish with a rich sauce and fried shellfish au gratin. Also good with grilled white meat and fried sweetbreads with rich sauces and grilled and oven-baked 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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Corvina Veronese Clivus

Monteforte, Veneto, Italië

• about the wine
• flavor profile
• wine food advice

• Corvina Veronese Clivus. This wine is elegantly made on fruit and has a beautiful refined taste and depth. The red winemaking is traditional (picking, pressing, alcoholic fermentation, maturation). Before pressing, the grapes are dried for a period of 3 months, which gives the wine more intensity. A beautiful blend of Corvina and Molinara .
• Red wine - Ripe, spicy and intense .

  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.

• Our sommeliers recommend:

  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.

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Riesling Kabinett 'Juffer'

Reuter Dusemund, Mosel, Duitsland

• about the wine
• flavor profile
• wine food advice

• Riesling Kabinett 'Juffer'. Traditional (picking, pressing, alcoholic fermentation, maturation) in 1000 liter oak barrels. Made from 100% Riesling grapes from the vineyards in Brauneberg, Graach, Lieser, Maring, Mülheim and Bernkastel-Kues.
  ' Kabinett ' wines are fine, light wines made from ripe grapes with little alcohol. The grapes for this class are harvested first from the prädikat wines. Most Kabinett wines contain a little or more residual sweetness and are therefore semi-dry or sweet with an alcohol percentage of up to about 10%.
  
  
• White wine - Ripe, round and spicy. Classic style. Juicy attack, slim with minerals, fresh dry finish, All fruit.
• Our sommeliers advise: Good to combine with raw fish dishes with soy or wasabi, and fried/roasted shellfish. Fish dishes with sauerkraut and cream sauces or spicy and spicy elements. Raw meat or poultry with pate and fried goose and duck liver also taste very good with this wine. Just like winter cream soups and fried and oven-baked vegetables or softly cooked bacon and red bacteria cheeses.

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Les Plos Chardonnay IGP d'Oc

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Then three months aging in oak barrels.
  Made from 95% Chardonnay and 5% Gros Manseng.
• White wine - Full, creamy and complex. Pale yellow, clear colour. Open in the nose, soft fruity, slightly buttery, pure. Juicy taste with pleasant freshness and concentrated white fruit. Very balanced with a nice spicy character.
• 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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Les Plos Merlot IGP d'Oc

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Merlot.
• Red wine - Ripe, spicy and intense. Tight purple, light edge. Firm wine with accent on fruit. Aromas of black fruit (blueberry, plum) interwoven with strawberry. Supple, spicy, Lots of grip in the taste. Characteristic Merlot fruit: forest fruit and herbs. On the aftertaste a hint of cedar and laurel.
• Our sommeliers recommend:

  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.

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Les Plos Syrah IGP d'Oc

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Syrah.
• Red wine - Ripe, spicy and intense.

  Matt dark red. Typical Syrah aroma of mint leaf and berries. Pure, medium intense taste, muscular and spicy with a nice smoky touch. Acids and tannins are brought out by a pleasant roundness of wood. Harmonious aftertaste.

• Our sommeliers recommend:

  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.

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