Wines Fedra Restaurant

In our restaurant you will find an extensive list of wines to match with our wonderful recipes. Some tips to select the best. I

f a meal comes with wine sauce or cooked with wine it is wise to accompany it with the same wine. A

ttention should also be taken: The time of year, in spring and summer it is suggested to pick cool rosé and white wine to accompany

light meals, also you should take consideration of the tastes of consumers. The aim is also the existence of harmony between aroma and taste of wine and aroma and taste of food. The starters based on seafood such as oysters, crayfish, lobster, caviar, smoked salmon, should be accompanied with sparkling wines and champagnes.

Generally, pastries and pizzas blend well with red wines always depending on the sauce, not excluding a white wine with high acidity. Spaghetti with meat in oven, cannelloni with meat, noodles with meat, pasta with meat, meat pies, and pizza: red or red light aromatic. Fish: This is an inviolable rule to be accompanied with white wine with high acidity that reduces the strong taste of fish.

As already mentioned, the combination of meat with the wine depends on their color, their composition, flavor of the flesh, cooking and sauces and seasonings. Base your combination in the area. Food and wine grown in the same area over time, usually combined well.

Harmonic Sets: Fresh white cheese with fresh white wine, fat yellow cheese with a rich red wine, mature white cheeses with mature white wines aged yellow cheese with aged red wine, intensely salty cheeses with white wine, cream cheese fried with aromatic white wines. Cold cuts: The savory sausage with white wine combined with relatively high acidity.

Cooked sausages are flavored more and fatter and require tannin red wines or white with acidity.

And remember, the best recipe to enjoy your wine is good company and a table in the restaurant Fedra!