Serving
The way of matching the dish with the wine is rather subjective. So, everything is allowed! Still, be forbearing towards your guests. While matching the dish with the wine you should be aware that the characteristics (taste, smell) shouldn´t overpower each other. Several rules have emerged from this simple premise.
With a good meal a good wine fits perfectly. Even the best meal loses its quality, when served without wine or with bad wine. Regardless of how much food you put on table, it´s an empty table if it lacks good wine. If you serve a fine, quality wine at the wrong time, then both the wine and the food loose, and even the best prepared meals can be considered a failure. For this reason it´s really important to match the wine with the food properly, because then you get the best of both.
If we serve several types of dishes, we should first serve white, dry wines, then rosé or opolo, and at the end red wines.
Always serve young wines before the aged and mellow ones. Sweet wines are served after semi sweet wines, and semi sweet are served after dry wines. Less flavored wines are served before the ones with a lot a flavor and aroma. You can taste the quality of each wine only when it´s served cooled down or heated up to the right temperature.
Kod slaganja jela i vina, možemo se koristiti nekim osnovnim pravilima:
| COURSE | WINE | TEMPERATURE WHEN SERVING (°C) |
| aperitif | sparkling wine, dry | 5-8 |
| champagne, sweet | 4-6 | |
| sparkling wine, semisweet | 5-7 | |
| white wine, dry | 8-9 | |
| white wine, sweet | 4-6 | |
| sherry, porto, bermet, prošek | 8-10 | |
| hors-d'oeuvre, spread | white wine sweet, semi-dry | 8-12 |
| light white wine, sweet | 8-12 | |
| fish courses | white wine, dry | 8-12 |
| sparkling wine, dry | 8-12 | |
| ham, smoked ham, smoked meat products | rose, light | 12-15 |
| rose, dry | 12-15 | |
| white wine, dry | 12-15 | |
| thick soup | white wine, dry | 12-15 |
| white wine, sweet, light | 12-15 | |
| rose | 12-15 | |
| pasta and rice with fish or meat sauce |
white wine, dry | 12-14 |
| rose (opolo, cviček), red wine, young | 16-18 | |
| fish soup, oysters | white wine, dry | 10-12 |
| robust wine | 14-15 | |
| rose or red | 16 | |
| fried fish, fish with sauce, scampi | white wine, dry, robust | 8-10 |
| grilled fish, crabs, sea-shells and caviar | white wine with more than 12,5 vol. % | 12-15 |
| red wine | 16 | |
| white champagne, dry | 6-8 | |
| white wine, aromatic | 10-12 | |
| eggs, eggs with meat and cheese, or fried | white wine, dry | 10-12 |
| rose | 16 | |
| frogs, snails and eels | white wine, dry |
10-12 |
| white meat, medium, or grilled | red wine, dry, young |
18 |
| dark meat, game | red wine, old, robust |
20-22 |
| pasta with cheese | rose, red wine, young |
18 |
| pasta with boiled cheese | red wine, old, robust |
20-22 |
| fruit (citrus fruits excluded) | white wine, sweet, sparkling, liquor, rose sweet |
10-14 |
| bermet sweet, liquorr, red wine old, sweet |
14-16 | |
| pastry (chocolate excluded) | sparkling semi-dry to sweet, older vintage |
6-8 |
| sparkling semi-sweet to sweet, carbonated |
8-9 |
|
| white wine, sweet |
10-13 |
|
| white wine, amber colour | 12-14 |
|
| white wine, semi-sweet, golden shade |
13-15 |
|
| porto, prošek |
14 |
|
| sherry, suvarak |
15 |
|
| marsala sweet |
16 |