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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.
Herdade da Calada, Alentejo, Portugal
Click here for the wine techniqueAzienda Abbona, Piëmonte, Italië
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. Absolutely wonderful with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.
Azienda Abbona, Piëmonte, Italië
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 .
Puklavec Family Wines, Jeruzalem Ormož, Slovenië
Click here for the wine techniqueSubtle notes of citrus and famous apple. Fine delicate mousse with lots of structure. Notes of Brioche bread (autolyse) with invigorating acidity.
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.
Azienda Abbona, Piëmonte, Italië
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.
Domaine de la Thibaude, Sancerre, Frankrijk
Click here for the wine techniqueGood as an aperitif, with raw, lightly grilled and mi-cuit preparations with a focus 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. Classic combination: Crottin de Chauvignol! (goat cheese from the town of Sancerre).
Domaine de la Thibaude, Sancerre, Frankrijk
Click here for the wine techniqueWeingut Bergdolt, Pfalz, Duitsland
Click here for the wine techniqueChâteau Saint-Roch, Rhône, Frankrijk
Click here for the wine techniqueOur experienced sommeliers have developed extensive game booklets per wine. Here you will not only find the necessary answers per wine to play the game, but also handy sommelier tips to help you arrive at this answer. We help you taste wine more independently and teach you to trust your own observations. Complete with fun wine facts and tips, with which you learn to think like a real sommelier!
Inclusive:
Constantia Glen, Constantia, Zuid-Afrika
Click here for the wine techniqueHerdade da Calada, Alentejo, Portugal
Wood-matured, powerful wine with a complex aroma of caramel, vanilla, roasted coffee beans, blackcurrants, cherries and various spices. The taste is deep and powerful and is supported by a ripe, firm tannin structure. The finish is filled with blackcurrant fruit, minerals and a soft caramel tone, originating from the maturation on French oak. It is recommended to decant this wine before serving.
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.
Azienda Abbona, Piëmonte, Italië
Click here for the wine techniqueCombines well 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 paté and fried goose and duck liver also taste very good with this wine. Just like winter crème soups and fried and oven-baked vegetables or softly cooked bacon and red bacteria cheeses.
Chateau Soussans, Margaux, Bordeaux
Click here for the wine techniqueRefined classic Bordeaux from Chateau Soussans. Made according to traditional method. (picking, alcoholic fermentation, pressing, maturation) with 12-15 months maturation on French oak. Bordeaux-typical blend of 5 0% Merlot and 50% Cabernet Sauvignon .
Youthful purple-red hue. Pure nose with lots of black fruit and some wood. Pleasant, balanced taste with fra î cheur and good length.
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.
Constantia Glen, Constantia, Zuid-Afrika
Click here for the wine techniquePierre André, Bourgogne, Frankrijk
Click here for the wine techniqueBodegas Valoria, Rioja, Spanje
Click here for the wine techniqueTraditional (picking, alcoholic fermentation, pressing, maturation), 36 months maturation in American oak, then a further 24 months bottle maturation.
Powerful wine with a deep garnet red color. Aromas of black fruit, spices and tobacco. The taste is full and intense with a surprisingly fresh undertone and firm but ripe tannins. In the aftertaste flavors of chocolate and vanilla come to meet you.
Good with rich stews with deep flavours, hearty game dishes with roasted flavours and grilled and baked rib steak with a hearty sauce. Also good with Dry Aged red meat and BBQ dishes with roasted notes and hearty sauces.
Weingut Bergdolt, Pfalz, Duitsland
Click here for the wine techniqueBodegas Escorihuela, Mendoza, Argentinië
Click here for the wine techniqueJacques Defrance, Champagne, Frankrijk
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 ripe vegetables, such as pumpkin and beetroot, and raw and dried charcuterie.
Weingut Salwey, Baden, Duitsland
Click here for the wine techniqueOur experienced sommeliers have developed extensive game booklets per wine. Here you will not only find the necessary answers per wine to play the game, but also handy sommelier tips to help you arrive at this answer. We help you taste wine more independently and teach you to trust your own observations. Complete with fun wine facts and tips, with which you learn to think like a real sommelier!
Inclusive:
Pierre André, Bourgogne, Frankrijk
Click here for the wine techniqueGood 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.