A Global Renaissance in Winemaking

Travel has long been a cornerstone of human innovation, and winemaking is no exception. The ability to move freely between continents allows winemakers to learn from diverse cultures, study varied climates, and incorporate techniques that might have otherwise remained hidden. For example, a winemaker from Napa Valley may travel to Burgundy to study the art of biodynamic farming, while a vintner from New Zealand might visit South Africa to master dry farming techniques.

This global exchange of knowledge creates a rich tapestry of winemaking traditions, where ancient practices are reinterpreted in modern contexts. The freedom of air travel makes this cross-pollination possible, enabling winemakers to experiment with grape varieties and methodologies that redefine the boundaries of their craft.

The Role of Terroir in the Era of Globalization

The French term “terroir” refers to the unique environmental factors that influence a wine’s characteristics, such as soil composition, climate, and topography. Understanding terroir requires an intimate knowledge of diverse regions, which is made possible by the ease of modern air travel.

Winemakers often embark on research trips to regions with similar terroirs to study how others manage challenges like water scarcity, pest control, or extreme weather conditions. These journeys not only inspire innovation but also foster a deeper appreciation for the interconnectedness of global wine culture.

For example, Australian winemakers have borrowed techniques from Spanish vintners to cultivate heat-resistant grape varieties, while California producers have implemented irrigation strategies inspired by Israeli vineyards. These adaptations highlight how travel allows winemakers to address their unique challenges while building on centuries-old traditions.

Innovation in the Vineyard

Travel doesn’t just inspire changes in the winemaking process; it also transforms how vineyards are managed. Cutting-edge technologies and agricultural practices often cross borders thanks to the mobility of winemakers and their teams. Drone technology, for instance, was initially developed in Europe and rapidly adopted in wine regions worldwide to monitor vine health and optimize harvests.

Moreover, many winemakers bring back sustainable practices from their travels, such as organic farming techniques learned in New Zealand or natural pest control methods observed in Italy. These innovations not only improve wine quality but also contribute to more environmentally friendly practices in the industry.

The Rise of Wine Tourism

The global influence of travel on winemaking is perhaps most evident in the booming wine tourism industry. Wine regions have become top destinations for travelers seeking immersive experiences that combine education, culture, and indulgence. As tourists flock to vineyards around the world, winemakers are exposed to new perspectives, inspiring them to evolve their offerings.

For instance, the concept of experiential winemaking—where visitors participate in harvests, blending sessions, or barrel tastings—originated in Europe but has since been embraced by regions like South America and the United States. These immersive experiences not only attract more visitors but also foster a deeper appreciation for the craft of winemaking.

Bridging Old and New Worlds

Air travel has also played a pivotal role in connecting the “Old World” of winemaking (Europe) with the “New World” (regions like Australia, South America, and North America). This connection has led to a dynamic exchange of ideas and styles, reshaping the global wine landscape.

For example, the Old World emphasis on tradition and terroir has influenced New World producers to focus more on site-specific wines. Conversely, the New World’s experimental approach has encouraged Old World winemakers to embrace innovation, such as adopting screw caps or using unconventional fermentation vessels like concrete eggs.

This blending of philosophies has created a vibrant global wine culture, where the boundaries between tradition and experimentation are continually blurred.

Cultural Exchange Through Wine

Beyond the technical aspects, travel enriches winemaking by fostering cultural exchange. Winemakers who travel often return with not just new techniques but also a deeper understanding of the cultural and historical significance of wine in different regions.

For instance, a winemaker visiting Georgia—considered the birthplace of wine—may be inspired by the ancient qvevri method of fermenting wine in clay vessels buried underground. This practice, which dates back thousands of years, has found a new audience among modern winemakers seeking to create unique, artisanal wines.

Similarly, trips to Japan might inspire the incorporation of minimalist aesthetics in wine branding, while visits to Argentina could highlight the importance of community in the winemaking process. These cultural insights enrich not only the wines themselves but also the stories that surround them.

The Challenges of Global Connectivity

While the ability to travel and exchange knowledge has brought immense benefits to the wine industry, it also poses challenges. The globalization of winemaking risks diluting regional identities, as winemakers may adopt similar techniques and styles, leading to homogenized flavors.

However, many winemakers recognize this danger and actively work to preserve their unique heritage while embracing global influences. This delicate balance is what makes the intersection of travel and winemaking so fascinating—each region contributes to a shared legacy while maintaining its individuality.

Looking Ahead: The Future of Winemaking and Travel

As climate change reshapes traditional wine-growing regions, the connection between travel and winemaking will only deepen. Winemakers will need to explore new territories and learn from regions that have successfully adapted to extreme conditions. For instance, vineyards in northern climates like Canada and Sweden are emerging as viable options, offering fresh opportunities for innovation.

The continued evolution of aviation technology will play a key role in this process, making it easier for winemakers to access these emerging regions and share their findings with the global community.

Conclusion

The intersection of flight and fermentation is a testament to the transformative power of travel. From inspiring innovative techniques to fostering cultural exchange, the freedom to explore has elevated winemaking into a truly global art form. As winemakers continue to traverse the skies, bringing back knowledge and inspiration from every corner of the world, they remind us of the boundless potential of human creativity—whether in the vineyard, the cellar, or the skies.

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Creating a brand

Pascal Jolivet has no special oenological education. All his winemaking knowledge and skills are the result of practical experience. Pascal’s grandfather was the cellar master at Chateau de Tray, the largest producer in Pouilly-Fumé at the time. He later founded his own company, Jolivet, to sell wines, and Pascal’s father continued the business by expanding it.

Pascal joined his father after university and worked with him for two years, at the same time working as a local Pommery Champagne representative. However, Pascal wanted to go into business for himself. In 1987 Pascal Jolivet created his own winemaking brand Pascal Jolivet, where he decided to realize the idea of terroir and natural wines. To implement the idea he invited oenologist Jean Luc Soti, who for almost three decades helped to implement Jolivet’s winemaking ideas. During this time the winery has grown from 6 to 120 hectares in three regions of the Loire valley: Touraine, Sancerre and Pouilly-Fumé.

Operating principles

The farm works according to the principles of organic viticulture: vineyards are treated only with copper sulfate and sulfur to prevent the emergence of pests and grape diseases. To reduce yields and prevent vines’ roots from appearing above the ground, grass is sown between the rows of vineyards. This allows the roots to go deep into the soil, which helps produce wines that best reflect the terroir. In addition, Jolivet purchases grapes from two small producers who practice organic and biodynamic approaches to grape growing.

The current Jolivet winery was designed in 2000 specifically to produce wine by gravity. The winery’s cellar is built on a hillside, at the very top point they accept grapes that have been hand-picked on special paths beforehand. The main task is to make sure that the berries are not damaged before pressing. The grapes fall at the top of the press, and the press press presses them only slightly. This is how the first juice is made, which is not clarified in any way, and then it is sent for fermentation with wild yeast. The next maturation on lees is fundamental to the concentration and complexity of all Jolivet wines. Fermentation lasts 1 to 4 months – as opposed to the usual 1 to 2 weeks – and because of this, acidity is gently integrated into the wines, giving them a more subtle flavor.

The two main varieties are

Sauvignon blanc is Pascal Jolivet’s favorite variety. He considers the Loire valley and especially Sancerre and Pouilly-Fumé to be the best growing areas for this variety because of the combination of soil and microclimate. The wines in these regions are simple but refined with mild acidity. The limestone soil of Sancerre adds minerality to the wines, while the flint soil of Pouilly-Fumé has a recognizable smoky touch.

Another of Pascal’s favorites is Pinot Noir, which until 1999 the winemaker was not very fond of. In order to make friends with it, Jolivet decided to build a wine cellar specifically for aging Pinot Noir in barriques, in contrast to what he did with Sauvignon Blanc wines, which were aged in steel vats. Jolivet reduced pinot noir yields and focused on vinification from individual plots. The result was not long in coming; the resulting wines had a fuller and more elegant flavor than before.

Loyalty to the idea

In 2013, following the departure of Jean-Luc Soty, Pascal hired a young and talented oenologist, Valentina Boisot, who, like her predecessor, shares the principles of the organic approach. With her help, local yeasts were researched, allowing Pascal to enhance the fruity character of his wines, as well as their elegance and precision. Since 2016, Jolivet has switched completely to organic winemaking and has been certified accordingly.

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What to consider

In deciding which wine is better with meat, you should consider the taste, fat content and juiciness of the dish. One of two basic principles can be used as a guide:

• Complementarity. The flavors of wine and meat combine harmoniously and emphasize the virtues of each other. Spicy meat sounds in unison with tart wine, and tender meat with a soft and light drink.
• Contrast. Simple wines are served with richly flavored meats, and the layered nature of the drink accentuates the dish without the culinary frills. Wine, rich in tannins, is drunk with kebabs and steaks, fatty meat – with sour, stew – with mature and mild alcohol.

Red wine does pair better with meat, especially fatty meat, because the tannins neutralize the sensation of animal fats. However, in the huge variety of dishes and varieties of alcohol, things are much more complicated.

The rules of the ideal choice

The universal rule is: “Food and alcohol must be born in the same region”. Apparently, this postulate originated in France, Portugal, Spain or another country with a developed wine industry.

• If sauces and condiments are to be served with the meat, the drink should go with them, since the flavor of the dish is determined by the spices.
• In the hot summer it is better to serve white dry wine to quench thirst, and in the winter cold will warm red and strong. In winter you want more caloric food and a drink of appropriate temperature.
• Grilled meat goes with any wine.
• With broths and soups it is customary to offer strong wines.
• Spicy salads and appetizers can be paired with strong red and white drinks.
• A dry red wine is usually suggested to accompany hot dishes of minced meat and liver.
• White dry or semi-dry is suitable for smoked meat.
• Sausage and cold cuts and fried sausages are excellent appetizers for young rose wine. Sparkling brut goes well with cold meats.
• Chicken pâté goes well with dry whites and reds, and beef pâté goes well with fortified red wines.
• Blood pâté will require a dry and tart red wine.
• The drink for tender pork ham should be light and red.

These are the basic rules to guide the menu, but each type of meat has a distinctive flavor and requires an individual approach.

There is no dogma in choosing wine to go with meat, and the options listed are just the flavor combinations many people approve of. You can listen to the recommendations or make your own wine list based on your own preferences.

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The duo of wine and cheese is one of the perfect flavor combinations. Scientists have even found a scientific explanation for it. It turns out that the buttery, oily texture of cheese, after the influence of tart, astringent wine, restores the normal balance of sensation in the mouth. That’s why it’s so nice to sip a sip of cabernet with a plate of Pecorino.

Not every cheese will bring out the bouquet of a particular wine. Cheese is a rather complex product with an intense, sometimes spicy aroma, rich flavor and different texture. Therefore, it is an interesting task to find a harmonious combination when wine and cheese do not suppress each other but complement and balance each other.

Theoretical basics of harmony

Use basic guidelines to pair wine and cheese in harmony:

• Fresh, soft cheeses with a creamy texture, such as mozzarella, ricotta and robiola, have a delicate flavor. Combine them with a light young white or rosé wine and serve them at the beginning of a meal.
• Cheeses with a denser consistency, such as Provolone, go with dry white wines with a floral and fruity bouquet, and if they are smoked, even more mature and flavorful white wines are welcome.
• Cheeses of medium maturity, but with a soft or semi-solid structure – Taleggio, Pecorino Toscano, etc. – are recommended for young red wines with clear tannins.
• Matured hard cheeses, Parmesan, for example, are friendly with mature, full-bodied red wines, accentuating their rich bouquet.
• Molded cheeses, as it is easy to guess, are served with dessert and fortified wines, both white and red. Only they match the bright character of these cheeses.

Remember, if you choose cheese and wine from the same area, such as Tuscany or Sicily, you can never go wrong and you’ll earn the reputation of a true connoisseur of enogastronomy among friends.

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A wide variety of grapes are used in the production of blended wines of this brand. Castel Group’s blending masters try to give preference to Tempranillo and Airen over the classic Cabernet Sauvignon and Merlot. They use traditional Bordeaux techniques and use only grapes from local vineyards. This makes it possible to create original drinks, which are in demand among fans of French wine.

Among the most popular brands are:

• Rouge Moelleux, a semi-sweet Tempranillo wine, captivates with its dark ruby color, balanced fruit flavor with delicate sweet notes. The aroma reveals berry hints and delicate trails of ripe fruit;
• Rouge – dry wine made of red grapes with rich ruby color. The taste is remembered by light fruit tones, the bouquet is woven of rich berry overtones;
• Brut Rose is a pink sparkling wine with an elegant taste dominated by fruit notes. The aroma is dominated by hints of strawberries and ripe cherries;
• Doux is a semi-sweet wine of straw color, which plays in the glass with golden reflections. The taste of the drink reveals citrus notes, surrounded by subtle trails of honey. The aroma is woven from the shades of tropical fruits, meadow flowers, duchesse;
• Demi-Sec is a semi-dry sparkling wine of straw color, the taste is bright with honey notes framed by overtones of ripe white fruits. The bouquet is memorable with hints of wildflowers, citrus fruits and honey.

The range of Chavron wines makes it possible to purchase products for a friendly company with a variety of tastes.

Serving features

When tasting “Chavron” wines it is recommended to follow the classical rules of serving. Red wines are pre-cooled to 16-18, white to 8-12, sparkling to 6-8 degrees. This temperature control helps to bring out the flavors and aromas of the drinks. Wines are poured into classic glasses, made of thin colorless glass, which will help you appreciate the variety of shades. The advantage is in flute glasses with a high stem.

As a gastronomic accompaniment it is better to give preference to fruit, salads, seafood. Fatty dishes are the worst choice as an appetizer for Bordeaux wines. The Chavron lineup is perfect for experimentation in the field of mixology. The brand’s red wines would make a good base for a Red Sauer with Scotch whisky, a Negroni with Drambuie, Port and bitter. On the basis of white wine you can make “Milano Spritzer” with soda and red bitter, “White Gluhwein” with grapefruit, honey and vanilla. These drinks are easily the centerpiece of a vibrant party.

A little history

The Castel Group was founded in 1949 and specialized in the beverage trade. Gradually the company began to actively engage in winemaking. Vineyards with the total area of more than 3 thousand hectares were purchased all over the country. By the end of the twentieth century, it had become the largest family-owned wine-making company in France. Only 2% of all vineyards are concentrated in the province of Bordeaux. They are scattered in different châteaux, thanks to which it was possible to present to buyers all the styles characteristic of the province.

The Chavron wine is a good choice for a family gathering, a fun friendly party or a corporate event. Drinks from Bordeaux bring a lot of bright emotions to all participants of the festival.

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TINI wine range

The brand is produced in Sicily, Emilia-Romagna and Abruzzo. The range includes dry and semi-dry wines. Among the most popular brands are:

• Nero d’Avola, a red semi-dry wine with a rich ruby color that plays with black glimmers in the glass. Its soft taste is dominated by fruity and berry notes. The aroma is woven of ripe fruit, blackberry and jam notes;
• Grecanico-Inzolia is a white dry wine with light straw color and golden highlights. Its fresh taste reveals light sweet notes surrounded by fruity plumes. The bouquet is woven from hints of wildflowers and pineapple;
• Rose Sangiovese – dry, pale pink wine with a light flavor that reveals overtones of fruit, berries, surrounded by mineral tones. The aroma reveals trails of red berries, garden flowers;
• Trebbiano di Romagna is a white dry wine with golden and straw color. Its taste is clean, with light perfume of spices, white fruits, mint. The aroma is dominated by notes of peach, citrus and pear;
• Montepulciano d’Abruzzo – deep ruby red dry wine. The velvety flavor is dominated by notes of red fruits and berries. The aroma is woven of cherry, spice and plum flavors.

TINI blended wines created from graciano, catharratto, insolia, Grecanico, sangiovese are remembered for their bright gastronomic characteristics.

Serving features

Enjoy the bright Italian wines will help to observe the classic rules of serving. It is recommended to chill red wines to 16-18 degrees, white ones – to 14-16 degrees. At this temperature beverages reveal all the facets of their flavor and aroma. Wines are poured into traditional goblets on high stems. Fougères made of thin, translucent glass have the advantage. In these glasses you can see all the nuances of Italian wines.

When choosing gastronomic accompaniment for red wines from Italy it is recommended to give preference to lean meat, meat salads, seafood. The taste of white wine TINI will emphasize cheeses, fish dishes, desserts and fruits. It is worth refraining from fatty dishes that will make the taste of drinks more blurred.

Fans of bar culture can use “TINI” wines as basis for popular cocktails. You can make “Lafayette”, “Zazu”, “Kaiser” or “Dubonnet” on the basis of the drinks. These mixes will be an ornament to the party and help you get to know new, vibrant flavors.

A little history

Caviro is a young company by European standards, but a successful one. It was founded in Faenza, a town in the Emilia-Romagna region, in 1966. Today the company unites dozens of wineries located in Sicily, Veneto, Tuscany, Marche, Abruzzo, Puglia. The enterprises produce wines of all categories, the main principle being the combination of impeccable quality and reasonable price. This has made the company’s drinks popular in 70 countries around the world.

TINY wine is a good choice for a friendly company gathered for a picnic, a home feast or a corporate party. The brand offers the drinks to go well with any dish and make the evening unforgettable.

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Navigating Wines

The first rule to follow when choosing a red wine in summer is a low level of tannins, which means that the wine should not be overly tart and dense.

The second rule is also aimed at choosing a wine with a lighter structure, which either hasn’t been aged in oak at all or has been aged for a very short period of time.

The third rule is more of a recommendation, but not mandatory: avoid wines with high alcohol content. As a rule, red wines with a light body have a small percentage of alcohol, but there are exceptions as well. This applies to wines from hot wine-producing regions such as California.

Now that we have the rules, let’s move on to what to look for and where to look for it. There is a wide range of red wines that fall under the above recommendations. However, there are some leaders among them, and we will focus on them.

Pinot noir in a light style

Both Burgundy and New World Pinot Noir wines that have not been aged in oak barrels or have been aged for a short time fall under this definition. The wine’s weightless body and bright berry flavors make it the perfect red wine for summer. When slightly chilled, you can feel the seductive notes of ripe strawberries.

Gamet from Beaujolais and the Loire Valley

Another French grape variety that is perfect for a summer day or evening. The main production region of this variety is Beaujolais. This is where they have a celebration of young wine in late fall. But Beaujolais Nouveau is not the only wine this place is famous for. You can find excellent examples of Beaujolais Villages, which are sold all year round. These are the ones you should pay attention to, as they have a light flavor and enticingly berry aroma. Gamet wines are also produced in the Loire Valley.

Valpolicella Classico or Bardolino

These Italian wines from the Veneto region are based on three red varieties: Corvina, Rondinella and Molinara. The combination of these varieties produces wines with a soft structure and light body. The aroma is dominated by the aroma of cherries and forest berries, while the taste has a bitterness of cherry pips.

Dolcetto from Piedmont

This red variety is grown in northeastern Italy in Piedmont. It is used to make simple, low acidity wines that should be drunk in the first couple of years after harvest. The aroma of Dolcetto wines has notes of black berries and cherries. There is an almond bitterness in the palate.

Zinfandel from California

For a long time, Zinfandel had the reputation of being a frivolous variety that could not make a decent red wine. However, those days are gone, and zinfandel is now one of the top varieties in the United States. Zinfandel wine is quite aromatic, so it’s hard to confuse it with another variety. Its aroma is a scattering of fresh berries: strawberries, raspberries, cherries, blueberries, etc. On the palate it is light and has soft, sweetish tannins.

Of course, these are not the only red wines you can drink in summer. Much depends on your mood and the food that accompanies the wine. No one can stop you from drinking a powerful cabernet sauvignon or a full-bodied shiraz in hot weather, because the important thing is to enjoy the process!

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Andre Lurton «Chateau De Rochemorin» Blanc (13%)

The Sauvignon Blanc from the Bordeaux region is used for the production of this wine. The practice of oak aging is not new in this region, but it is mostly used for red wines. The wine was aged in oak barrel for 10 months, making its taste richer and more rounded. The aroma has notes of peach, apricot and toasted toast, the taste is creamy and slightly mineral.

Feudi del Pisciotto “Carolina Marengo” Grillo (13%)

This Sicilian wine is made from the Grillo variety, which is not very popular with local wine producers. It is even rarer to age a wine from this variety in a barrel. However, Feudi del Pisciotto was not afraid to create a wine from the Grillo varietal that was aged in barrel. During the 8 months the wine spent in oak, it became more rounded without losing its fruitiness. There are hints of apple and pear in the aroma and the taste is full of citrus notes.

Bodegas Langa “Pi – 3.1415” Blanco (13,5%)

Bodegas Langa owns some of the best vineyards in Zaragoza, which allows them to make wines of exceptional quality. Their Pi – 3.1415 wine is made from the white varietal Garnacha – Garnacha blanco. The wine is aged in barrel for 6 months, which not only adds new nuances to it, but also increases its storage potential for several years. The lush aroma is filled with notes of melon, pear, apple, as well as butter and toast. The taste is fruity with pleasant acidity.

Peter Jakob Kuhn “Quarzit” Riesling trocken (12%)

Peter Jakob Kuhn is one of the few German Riesling producers that practice long aging in oak. Such an unusual approach was not to the taste of many, but those who appreciated it became devoted fans of the producer. This wine matures for 3 years in an oak barrel, which adds a denser texture. The aroma is filled with bright tropical notes, herbaceous and citrus tones.

Simonsig Chenin “Avec Chene” (13.5%)

The Chenin Blanc variety found its second homeland in South Africa, where they started to produce wines that are not inferior to their French counterparts. Simonsig company has tamed this variety and brought it to perfection. The proof is Chenin “Avec Chene”, which literally means “Chenin with oak”. And indeed there is a lot of oak in it – fermentation in French barrels and 11 months of aging in the same barrels. Thanks to this the aroma of the wine has sweet notes of peach and honey, and the taste is full of dried fruits with a woody flavor.

Chateau Musar White (12%)

Chateau Musar has made an invaluable contribution to Lebanese winemaking and brought it to the world level, producing wine from both international and local varieties. This wine is made from unique Lebanese Obaida and Merwah varieties. It was aged for 9 months in French barrels and then bottled for several months. The aroma has notes of citrus, peach and pear. The taste is dense with a pleasant bitterness of almonds and hints of lemon peel.

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Perhaps that is why there is no unequivocal attitude towards rosé or rosato, as the French and Italians call this wine. Some people love it and some do not consider it a serious drink. But what it does not take away is its unpredictability and intrigue. The only question is how and under what sauce to serve this intrigue. An appetizer for a rosé can be as varied as the wine itself.

Rules for serving rosé

Whatever accompaniment the rosé is served with, hot or cold dishes, it is always drunk chilled to 10-12°C. The shape of the glass also matters. Universal white wine glasses are optimal for rosé. They are smaller than standard “Burgundy” and “Bordeaux” glasses for red wine, which allows you to feel the aroma of a very chilled drink more clearly. And now let’s move on to the gastronomic component.

The choice of appetizers for a rosé wine

While red dry wine is usually recommended to accompany meat dishes and white wine – fish and seafood, rose wine is an excellent accompaniment to both. Here we should stick to a simple principle: young wines with a delicate flavor will go well with more delicate dishes, and mature and bright ones – with complex and rich dishes. The darker the color of the rosé, the more concentrated its flavor and more powerful the appetizer.

When choosing a menu it is easier to orient to national cuisines of the countries that have a well-developed production of rosé wines: France, Italy, Spain. Any Mediterranean dishes of meat, fish, seafood, cheese will suit this drink.

Bruschetta

This dish is based on a slice of bread, browned on a grill or in a pan without oil, smeared with garlic and olive oil. On top of the crouton put an improvised mix of suitable products, choosing the option to your liking. The simplest one is chopped tomatoes with finely chopped garlic and basil, dressed with olive oil. If you want to get a more sophisticated dish, make the ingredients more complex and combine them in different ways, using cheese, olives, shrimp, fish, meat, peppers, fresh herbs. The main secrets of this Mediterranean dish are quality olive oil, preferably virgin olive oil, and the “right” bread – ideally Italian ciabatta.

A bruschetta with fried shrimp, drizzled with lemon juice and sprinkled with fresh herbs is a good accompaniment to the rosé wine. Fish stuffing is also good: canned tuna, tomato-garlic dressing, red onions soaked in lemon juice, grated cheese and olives sliced into rings.

Pasta and pizza

These dishes of Italian cuisine have long accustomed to our table. It’s worth noting that they go best with rosé wine, especially their vegetarian versions. Pasta with pesto sauce under parmesan or pizza with cheese is just right. Parma ham as part of these dishes will also not be superfluous, rather the opposite.

Pink wine with oriental dishes

The decisive accent to Indian, Chinese, and Japanese dishes is given by the sauce. It is the sauce that fills the taste and aroma of the dish with Asian exoticism. A creamy, mild kari or sweet and sour teriyaki sauce with prominent soy flavour combines perfectly with the fresh, fruity flavour of rose wine. Turkey, chicken or lean pork are perfect to accompany a romantic wine.

Cheeses and smoked meats – a universal appetizer for rosé wine

If it’s not easy to find a cheese companion to a red or white wine, almost all kinds of cheeses will suit rosé. Young cheeses, goat and sheep cheeses make a good match for dry wine, and aged cheeses for sweet wine. Cold meats, sausages, and smoked meats are also very suitable as appetizers to a rosé, especially to a more mature and tannic wine.

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