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Wine in the starring role
Miniature encyclopedia of wine: What to select and how to serve it
Wine comes in red, white and rosé. It can be dry, semi-dry or sweet. Each is appropriate for a different occasion and how they are served varies, too. When pairing wine with food, keep in mind that wine’s strong taste can overwhelm the taste of food and vice versa. Therefore, the flavors should ideally complement and support each other. White and lighter wines especially go well with fish, white meat or pasta. On the other hand, red wines wonderfully highlight the dense and spicy taste of red meat and game.
Try pairing rosé wines with the delicate taste of seafood and light salads. For lighter desserts you can calmly indulge yourself with them. If you are having wine with cheese, again the rule is to pair them with similarly intense flavors. Aromatic distinctive cheeses should be matched with heavier, dense wine. The varieties most cultivated in Slovakia are Grüner Veltliner, https://wineplanet.sk/vino/odroda/rizling-vlassky/krajina/slovensko/oblast/juznoslovenska-oblastRiesling, Pinot blanc, Chardonnay, Welschriesling and Blaufrankisch. Historically, the oldest region growing grapes is the southern slopes of the Little Carpathians.
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How to serve wine correctly: Temperature and the right type glass are critical
Because each wine stands out at a different temperature, it is key when the wine is served. Even red wine has to be properly chilled. The ideal temperature for young reds is 13-16 °C. Denser, spicier red wines should be served chilled at a temperature of 16-19 °C. White wines can be served at lower temperatures. Dry white wines stand out best at a temperature of 9-11 °C.
Learn about wine labels
Something interesting to entertain family and friends
If you wish to become a wine expert, all you have to do is enroll in university and study the science of oenology. This is what the science of wine and viticulture is called. Take a look at some of the other intriguing things about wine you never knew.