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What drinks to what food

Not every wine is suitable for every food. The description of the wines in our catalogue wouid not be complete without some usefull advices of numerous wine & food combinations thet are presented on this page.

         There is a set of common rules of wine & food combinations:

  • There is no festive meal without wine, vodka, brandy or other strong drinks. Flavoring conformity is the main principle of choosing wines. Sometimes less seasoned, less precious and expensive wine may be even better and more savory. For example, ordinary wine in combination with some serving dishes can make a perfect "taste ensemble".
  • At the beginning of the meal they serve up strong drinks intended to stimulate the appetite. Usually these are vodka and bitters. There are also some strong wines with such qualities. Sherry and Madeira don't have the strong smell and taste of vodka.
  • Brandy is served to cold fish collations - salmon, matias, caviar, sprat, and sardine.
  • A glass of strong red or white Vermouth is the best with spiced salads and meat - cold veal, boiled tongue, and cold cuts.
  • Beer is usually served to different sandwiches, hot sausages, and hot boiled tongue. One can also add salt crackers, pieces of dried and smoked fish, peas. 
  • First course is recommended to serve with strong wines - Madeira, Port, Sherry, Marsala. Thick soup and clear soup are served with Madeira and Sherry.
  • Hot fish dishes - boiled fish, fish in brine, fish with delicate sauces, fish cakes and fried fish one may serve with white dry wines as Chardonnay or Sauvignon Blanc.
  • Second course - beefsteak, fillet, languet,entrecote, different rissoles, schnitzel, rump steak, fried beef, mutton, veal, dishes from liver, kidneys, brains are served with red dry wines - Cabernet Sauvignon, Merlot, Red Bistro.
  • Shashlik, barbeque, pilaw, game dishes and many hot meat dishes one may serve with red wines; fish dishes - with white wines; vegetables and poultry dishes - with white semi-dry wines as Emerald Riesling.
  • Poultry and game is served with less extractive and rough wines as Cabernet Sauvignon, Merlot.
  • Chicken, game and stuffed rissoles are served with semi-dry champagne.
  • Vegetable dishes as cauliflower, green peas, baked and stuffed vegetables one may serve with semi-sweet wines- Muscat Dessert or Portok Dessert. Asparagus and artichoke are served with not very sweet Muscat.
  • Muscat Dessert and Tokay are served to sweet dishes - charlotte, pudding, souffle, pancakes with jam, fruit compote, jelly, mousse and creams.
  • Champagne may be served with different kinds of chesse, crackers, pastry, cakes, confectionary, candies, fruits, nuts, pistachios, fried salt almonds.
  • Due to its properties and aroma champagne (not sweet) belongs to those rare wines, which may decorate every festive meal. First dry wines are served, then - sweet ones. Sweet wines are served to dessert and fruits.
  • At the end of the meal a cup of black coffee and a glass of brandy, cognac or liqueur may be served. Slices of lemon with sugar and cold water with ice can also be served.                                   

B o n  A p p e t i t e ! 

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