Wine & spirits · Recommendations

Wine and food

Forty-five dishes with the wine that goes with them, and for each combination why it works.

Per bottle

A recommendation of its own with every bottle

Every wine and every beer in the shop has its own recommendation: a dish, a cheese and something to start with or a dessert. Searchable by dish, bottle, grape, beer style or country.

Wine by the bottle

Combining

All 45 recommendations

A good pairing works both ways: the dish rounds out the wine, the wine lightens the dish. Acidity cuts through fat and cream, so the second bite tastes like the first. Tannin binds to the protein in red meat and loses its roughness there; residual sugar softens the sharpness of pepper and chilli. Finally, weigh weight against weight, otherwise one pushes the other away.

Warm goat's cheese salad with TOMTIT Sauvignon Blanc Marlborough

Roasted goat cheese with walnut and honey; the high acidity of sauvignon blanc runs parallel with the sour note of the cheese.

To the bottle TOMTIT Sauvignon Blanc Marlborough To the recommendation Warm goat cheese salad with TOMTIT Sauvignon Blanc Marlborough

Thai green curry with Markus Molitor Haus Klosterberg Riesling Feinherb

Green curry with chicken and coconut milk; the residual sugar tempers the heat and ten percent by volume does not fan it.

To the bottle Markus Molitor Haus Klosterberg Riesling Feinherb To the recommendation Thai green curry with Markus Molitor Haus Klosterberg Riesling Feinherb

Wiener schnitzel with Weinzierl Grüner Veltliner

Veal schnitzel with potato salad; the firm acidity cuts the butter and the little pepper note of the grape follows the pepper on the meat.

To the bottle Weinzierl Grüner Veltliner To the recommendation Wiener schnitzel with Weinzierl Grüner Veltliner

Grilled sardines with Anselmo Mendes Alvarinho Contacto Vinho Verde

Grilled sardines with lemon; the acidity of the alvarinho cuts through the fatty fish and the salt makes the wine fuller.

To the bottle Anselmo Mendes Alvarinho Contacto Vinho Verde To the recommendation Grilled sardines with Anselmo Mendes Alvarinho Contacto Vinho Verde

Tagliatelle al ragù with Castello di Gabbiano Chianti DOCG

Beef ragù over fresh tagliatelle; sangiovese has enough acidity to handle the acidity of the tomato.

To the bottle Castello di Gabbiano Chianti DOCG Go to the recommendation Tagliatelle al ragù with Castello di Gabbiano Chianti DOCG

Roast leg of lamb with Montecillo Rioja Reserva

Leg of lamb with garlic and rosemary; the tannin binds to the protein of the lamb and the cask-aged wood follows the browned crust.

To the bottle Montecillo Rioja Reserva To the recommendation Oven-roasted leg of lamb with Montecillo Rioja Reserva

Grilled entrecôte with Phebus Gran Reservado Malbec Mendoza

Entrecôte with chimichurri; the malbec has enough body for the acidity of the vinegar and tannin for the fat of the meat.

To the bottle Phebus Gran Reservado Malbec Mendoza To the recommendation Grilled entrecôte with Phebus Gran Reservado Malbec Mendoza

Stuffed peppers with Tarapacá Reserva Carmenère

Peppers stuffed with minced meat and rice; carmenère brings a green pepper tone of its own that picks up the dish.

Go to the bottle Tarapacá Reserva Carmenère To the recommendation Stuffed peppers with Tarapacá Reserva Carmenère

Oven-baked spare ribs with L’Avenir Horizon Pinotage

Spare ribs with a sweet barbecue sauce; soft tannin and ripe fruit stand up alongside that sweetness where an astringent wine would turn bitter.

To the bottle L’Avenir Horizon Pinotage To the recommendation Oven-baked spare ribs with L’Avenir Horizon Pinotage

Oven-baked ratatouille with AIX Rosé

Ratatouille with thyme and garlic; without fat and protein tannin has nothing to cling to, so a dry rosé does the work.

To the bottle AIX Rosé To the recommendation Oven-baked ratatouille with AIX Rosé

Grilled tuna steak with Villa Trasqua Rosato Toscana Trasole

Tuna with tomato, olive and capers; white falls away and tannin gets stuck on the iron note, so a rosato sits exactly in between.

To the bottle Villa Trasqua Rosato Toscana Trasole To the recommendation Grilled tuna steak with Villa Trasqua Rosato Toscana Trasole

Serrano ham croquettes with Vilarnau Cava Brut Reserva

Home-made ham croquettes; the carbonation scrubs away the frying fat and the salt of the ham softens the bitterness in the finish.

To the bottle Vilarnau Cava Brut Reserva To the recommendation Serrano ham croquettes with Vilarnau Cava Brut Reserva

Pan-fried scallops with Ayala Brut Majeur

Scallops in brown butter on cauliflower purée; acidity and carbonation clear away the butter and the yeast tone follows the nut.

To the bottle Ayala Brut Majeur To the recommendation Pan-fried scallops with Ayala Brut Majeur

Apple tarte tatin with Château Dereszla Szamorodni Tokaji

Upside-down apple tart with caramel; the wine is sweeter than the dessert and the acidity of furmint keeps the whole thing light.

To the bottle Château Dereszla Szamorodni Tokaji To the recommendation Apple tarte tatin with Château Dereszla Szamorodni Tokaji

Warm chocolate tart with Cavino Deus Mavrodaphne of Patra

Chocolate tart with sea salt; a sweet red wine with raisin and fig sits alongside cocoa where a white dessert wine would taste thin.

To the bottle Cavino Deus Mavrodaphne of Patra To the recommendation Warm chocolate cake with Cavino Deus Mavrodaphne of Patra

Roast beef from the oven with Chateau Balac Haut Medoc

Roast beef with potato gratin; the tannin of the Bordeaux binds to the protein of the meat and the acidity cuts through the cream.

To the bottle Chateau Balac Haut Medoc To the recommendation Oven-roasted roast beef with Chateau Balac Haut Medoc

Coq au vin with Domaine de Mauperthuis Bourgogne Pinot Noir

Chicken braised in red wine; pinot noir has little tannin and plenty of acidity, exactly what lean meat in a butter sauce calls for.

To the bottle Domaine de Mauperthuis Bourgogne Pinot Noir To the recommendation Coq au vin with Domaine de Mauperthuis Bourgogne Pinot Noir

Merguez and couscous with Ogier Côtes du Rhône Villages Plan de Dieu

Merguez on couscous with roasted vegetables; tannin clings to the lamb fat and the peppery syrah follows the cumin.

To the bottle Ogier Côtes du Rhône Villages Plan de Dieu To the recommendation Merguez and couscous with Ogier Côtes du Rhône Villages Plan de Dieu

Moroccan chicken tagine with Dopff au Moulin Gewurztraminer

Chicken tagine with apricot and cinnamon; gewürztraminer has little acidity and plenty of aroma and sits comfortably beside the warm spices.

Go to the bottle Dopff au Moulin Gewurztraminer To the recommendation Moroccan chicken tagine with Dopff au Moulin Gewurztraminer

Southern French fish soup with Lorgeril Les Mouettes Picpoul de Pinet

Fish soup with fennel, saffron and rouille; the high acidity of picpoul cuts through the oil, and without wood or tannin the fish stays whole.

To the bottle Lorgeril Les Mouettes Picpoul de Pinet To the recommendation South French fish soup with Lorgeril Les Mouettes Picpoul de Pinet

Crème brûlée with Prince de Saint Aubin Sauternes

Crème brûlée with vanilla; Sauternes is sweeter than the dessert and has enough acidity to cut through the cream fat.

To the bottle Prince de Saint Aubin Sauternes To the recommendation Crème brûlée with Prince de Saint Aubin Sauternes

Ossobuco with Farina Amarone Classico della Valpolicella

Veal shank with gremolata; amarone from dried grapes has the weight and tannin that two hours of braised meat and marrow call for.

To the bottle Farina Amarone Classico della Valpolicella To the recommendation Ossobuco with Farina Amarone Classico della Valpolicella

Polpette in tomato sauce with Poggio Le Volpi Tator Primitivo

Meatballs in tomato sauce; primitivo has the ripe fruit that can stand up to tomato acidity and soft tannins for the mince.

Go to the bottle Poggio Le Volpi Tator Primitivo To the recommendation Polpette in tomato sauce with Poggio Le Volpi Tator Primitivo

Spaghetti alle vongole with Farina Soave Classico

Spaghetti with clams; the salty edge of Soave reinforces the seawater from the shells and the acidity clears away the oil.

To the bottle Farina Soave Classico To the recommendation Spaghetti alle vongole with Farina Soave Classico

Arancini with Bellussi Prosecco Superiore Valdobbiadene DOCG

Deep-fried risotto balls with mozzarella; the bubbles lift the frying fat off the tongue and 11% vol. keeps the glass light.

To the bottle Bellussi Prosecco Superiore Valdobbiadene DOCG To the recommendation Arancini with Bellussi Prosecco Superiore Valdobbiadene DOCG

Peach panna cotta with Batasiolo Moscato d’Asti DOCG

Panna cotta with braised peach; the moscato smells of peach and apricot and at 5.5 percent by volume is light enough for after dinner.

To the bottle Batasiolo Moscato d’Asti DOCG To the recommendation Peach panna cotta with Batasiolo Moscato d’Asti DOCG

Gambas al ajillo with Benito Santos Albariño

Prawns in hot garlic oil; the acidity of albariño cuts through the oil and the mineral finish follows the iodine of the shellfish.

To the bottle Benito Santos Albariño To the recommendation Gambas al ajillo with Benito Santos Albariño

Chorizo and chickpea stew with Principe de Viana Garnacha

Stew of chorizo and chickpeas; the soft tannin of garnacha takes hold of the sausage fat and the peppery note follows the smoked paprika.

To the bottle Principe de Viana Garnacha To the recommendation Stew of chorizo and chickpeas with Principe de Viana Garnacha

Chicken and prawn paella with Condesa de Leganza Rosado Selección de Familia

Paella with chicken and prawns; rosé has the red fruit for the meat and no tannin that gets tangled up with shellfish.

To the bottle Condesa de Leganza Rosado Selección de Familia To the recommendation Paella with chicken and prawns with Condesa de Leganza Rosado Selección de Familia

Bacalhau à Brás with Quinta de Chocapalha Arinto

Salted cod with potato and egg; arinto holds on to its acidity and has no oak that lies over the salty fish.

To the bottle Quinta de Chocapalha Arinto To the recommendation Bacalhau à Brás with Quinta de Chocapalha Arinto

Braised beef cheeks with Prazo de Roriz Douro

Beef cheeks braised for three hours; the firm tannin of Douro grapes cuts through the gelatinous layer of the braising sauce.

To the bottle Prazo de Roriz Douro To the recommendation Braised beef cheeks with Prazo de Roriz Douro

Beef goulash with Ellermann-Spiegel Dornfelder Trocken

Goulash with plenty of onion and paprika; dornfelder is deep in colour but soft in tannin, and that does not clash with paprika and sour cream.

To the bottle Ellermann-Spiegel Dornfelder Trocken To the recommendation Beef goulash with Ellermann-Spiegel Dornfelder Trocken

White asparagus with Ellermann-Spiegel Grauburgunder Trocken

White asparagus with ham, egg and butter; grauburgunder is round enough for the bitter note of asparagus and fresh enough for the butter.

To the bottle Ellermann-Spiegel Grauburgunder Trocken To the recommendation White asparagus with Ellermann-Spiegel Grauburgunder Trocken

Pan-fried trout with Apostelhoeve Cuvée XII

Trout with brown butter and almond; a northern wine with firm acidity and little alcohol lets the fish take the lead.

To the bottle Apostelhoeve Cuvée XII To the recommendation Pan-fried trout with Apostelhoeve Cuvée XII

Cod loin with Boscowa Solaris

Cod with mustard cream sauce; Solaris has the body to stand alongside a creamy sauce and enough acidity to cut through it.

To the bottle Boscowa Solaris Go to the recommendation Cod loin with Boscowa Solaris

Sauerkraut stamppot with Boscowa Johanniter

Sauerkraut stamppot with bacon and smoked sausage; only a wine with as much acidity as the sauerkraut stays standing alongside it.

To the bottle Boscowa Johanniter To the recommendation Sauerkraut stamppot with Boscowa Johanniter

Chili con carne with Yalumba Samuel’s Collection Shiraz

Chili con carne with a piece of dark chocolate; the ripe fruit of shiraz tames the heat and the aniseed and cocoa tones follow the pan.

To the bottle Yalumba Samuel’s Collection Shiraz To the recommendation Chili con carne with Yalumba Samuel’s Collection Shiraz

Chicken ragout in puff pastry with Yalumba The Y Series Chardonnay

Creamy chicken ragout in puff pastry; chardonnay has the volume of the sauce and enough acidity to cut through cream and butter.

Go to the bottle Yalumba The Y Series Chardonnay To the recommendation Chicken ragout in puff pastry with Yalumba The Y Series Chardonnay

Meatloaf with Kendall Jackson Vintner’s Reserve Cabernet Sauvignon

Meatloaf with bacon and tomato glaze; the firm tannin of cabernet sauvignon finds in minced meat, egg and bacon exactly what it needs.

Go to the bottle Kendall Jackson Vintner’s Reserve Cabernet Sauvignon To the recommendation Meatloaf with Kendall Jackson Vintner’s Reserve Cabernet Sauvignon

Ceviche of sea bass with Santa Rita Floresta Field Blend Blanco

Sea bass ceviche in lime juice; only a wine with equally high acidity holds its own alongside it, and the skin fermentation gives it grip.

To the bottle Santa Rita Floresta Field Blend Blanco To the recommendation Sea bass ceviche with Santa Rita Floresta Field Blend Blanco

Fried calamari with Phebus Torrontés Mendoza

Deep-fried squid rings with aioli; the acidity clears the frying fat and the floral scent of torrontés complements the mild squid.

To the bottle Phebus Torrontés Mendoza To the recommendation Fried calamari with Phebus Torrontés Mendoza

Pumpkin soup with Boschendal 1685 Chenin Blanc

Roasted pumpkin soup with ginger and coconut; chenin blanc has ripe fruit against the sweetness and acidity against the coconut milk.

To the bottle Boschendal 1685 Chenin Blanc To the recommendation Pumpkin soup with Boschendal 1685 Chenin Blanc

Duck breast with Nautilus Pinot Noir

Duck breast with cherry sauce; pinot noir has fine tannins for the duck fat and the same dark cherry fruit as the sauce.

To the bottle Nautilus Pinot Noir To the recommendation Duck breast with Nautilus Pinot Noir

Moussaka with Cavino Nemea Agiorgitiko Red

Moussaka with aubergine and béchamel; agiorgitiko has enough tannin for all that fat, but is too soft to disturb the cinnamon.

To the bottle Cavino Nemea Agiorgitiko Red To the recommendation Moussaka with Cavino Nemea Agiorgitiko Red

Fish and chips with Hambledon Vineyard Classic Cuvée Brut

Fish and chips with pea purée; carbonation lifts the frying fat away, and English sparkling wine has the highest acidity for the job.

To the bottle Hambledon Vineyard Classic Cuvée Brut To the recommendation Fish and chips with Hambledon Vineyard Classic Cuvée Brut

Back to Recommendations from ’t Bockje

NIX18 · Verkoop van alcohol onder de 18 jaar is verboden.

The whole shelf

What goes with which dish, by flavour profile

Hieronder staat elk smaakprofiel dat in ons wijnschap voorkomt, met de gerechten die eronder passen en waarom dat werkt. Van de 1.080 wijnen die wij voeren zijn er 1.052 op deze manier in te delen; bij de overige 28 staat in onze gegevens geen kleur of smaakprofiel. Elke fles hieronder ligt in de winkel aan de Brink.

White · without flavour profile

White wine from our shelves. White works with acidity rather than tannin. That makes it a good partner for anything salty, fatty or light in weight.

Fish · Shellfish and seafood · Poultry · Cheese

fish
crustaceans and shellfish
poultry
young cheese
vegetables

All 155 bottles in this profile are in the filter

White · Fresh & Dry

A white wine with high acidity and little or no oak. The acidity cuts through salt and fat, so the second bite tastes like the first again. Without oak ageing, nothing stands between the wine and the dish.

Shellfish and seafood · Fish · Cheese · Vegetables and vegetarian

oysters and mussels
smoked salmon
sushi and sashimi
fresh goat's cheese
salad with vinaigrette
asparagus with a butter sauce

Alle 69 flessen in dit profiel staan in het filter

White · Fresh & Friendly

Fresh, but with more fruit and a rounder edge. Enough acidity to keep a sauce light, enough fruit not to turn sharp next to something soft.

Fish · Poultry · Vegetables and vegetarian · Cheese

pan-fried cod or plaice
chicken with lemon and herbs
quiche
risotto with green vegetables
young cheese
shrimp croquettes

All 59 bottles in this profile are in the filter

White · Fruity & Soft

Ripe fruit up front, the acidity in the background. The ripe fruit and soft acids dampen heat, so that spices and chili do not start to burn.

Spicy and seasoned · Poultry · Fish

Thai curry
chicken tandoori
smoked chicken
melon with cured ham
fried fish
spring rolls and dim sum

All 50 bottles in this profile are in the filter

White · Robust & Intense

Full-bodied white, often aged in wood. The weight of the wine holds its own alongside cream and butter, and the toasted note of the cask sits well next to roasted and grilled food.

Shellfish and seafood · Poultry · Veal and pork · Cheese

lobster and langoustines
roast chicken
veal in cream sauce
mushroom risotto
matured cheese
grilled salmon

All 14 bottles in this profile are in the filter

White · Smooth & Subtle

Soft and restrained, without sharp edges. A wine that does not run ahead of the music; choose a dish to go with it that does not shout either.

Fish · Veal and pork · Vegetables and vegetarian

poached fish
veal oyster cut
pasta with a cream sauce
white asparagus
omelette with herbs

All 4 bottles in this profile are in the filter

White · Light & Sweet

A touch sweeter, with the acidity still underneath. Residual sugar tames both heat and salt. That makes it useful alongside dishes where a dry wine loses out.

Spicy and seasoned · Cheese · Sweet and dessert

spicy Asian dishes
blue cheese
goose liver
apple pie
smoked duck breast

Dopff au Moulin Pinot Gris Domaine FamilialFrance · € 21.99

All 1 bottles in this profile are in the filter

White · Full & Sweet

Sweet and full, for after dinner or alongside salt. Sweet next to salty is an old pairing: the cheese makes the wine drier, the wine makes the cheese milder.

Cheese · Sweet and dessert

roquefort and other blue cheese
goose liver
crème brûlée
apple or pear tart

Xavier Roger Petite Douceur Gros Manseng MoelleuxFrance · € 6.99

All 1 bottles in this profile are in the filter

Red · without flavour profile

Red wine from our shelf. Red works with tannin, and tannin seeks protein. That is why red and meat so often turn up together.

Beef and lamb · Game and braised meat · Pasta and pizza · Cheese

beef and lamb
stewed beef
pasta with tomato sauce
matured cheese
charcuterie

All 199 bottles in this profile are in the filter

Red · Robust & Intense

Plenty of tannin, often wood-aged, firm in build. Tannin binds to the protein in red meat and loses its astringency there. Without that protein the wine keeps feeling hard.

Beef and lamb · Game and braised meat · Cheese

grilled entrecôte
oven-roasted leg of lamb
stewed beef
game
aged cheese
matured ham

All 85 bottles in this profile are in the filter

Red · Fruity & Soft

Little tannin, fruit up front, supple in the mouth. Without heavy tannin there is no need for meat on the other side; the fruit goes perfectly well alongside tomato and herbs.

Pasta and pizza · Poultry · Veal and pork · Cheese

pizza
pasta with tomato sauce
meatballs
grilled chicken thigh fillet
young cheese
charcuterie

All 70 bottles in this profile are in the filter

Red · Robust & Spicy

Robust, with pepper and spice on the palate. The spiciness of the wine runs along with the herbs on the plate instead of against them.

Beef and lamb · Spicy and seasoned · Game and braised meat

barbecued spare ribs
chorizo and merguez
lamb tagine
spiced stew
grilled aubergine
matured cheese

Alle 56 flessen in dit profiel staan in het filter

Red · Smooth & Subtle

Fine in build, more fragrance than muscle. Weigh weight against weight: next to a heavy stew this wine is pushed aside, next to poultry and mushrooms it comes out on top.

Poultry · Fish · Vegetables and vegetarian · Veal and pork

duck breast
grilled tuna
mushrooms from the pan
veal
charcuterie
smoked chicken

All 41 bottles in this profile are in the filter

Red · Full & Sweet

Sweet red wine, usually fortified. Sweet against salty, or sweet next to sweet with enough counterweight from alcohol.

Cheese · Sweet and dessert

blue cheese
chocolate cake
walnuts
matured cheese
dates and figs

All 8 bottles in this profile are in the filter

Red · Fresh & Dry

Light red with fresh acidity. A red wine that behaves like a white: the acidity does the work, the tannin keeps quiet. Serve lightly chilled.

Pasta and pizza · Poultry · Drinks and snacks

charcuterie
salad with smoked duck
pasta with vegetables
grilled fish
young cheese

All 5 bottles in this profile are in the filter

Red · Fresh & Friendly

Light and accessible, without sharp edges. A wine for the table with just about anything; it imposes itself nowhere.

Pasta and pizza · Poultry · Drinks and snacks

pasta
quiche
smoked chicken
snack board
young cheese

All 3 bottles in this profile are in the filter

Red · Light & Sweet

Light and sweet, more something to have alongside than to pair with a dish. The residual sugar itself asks for attention; keep the plate simple.

Sweet and dessert · Drinks and snacks

fruit tart
chocolate
cheese board with figs

Luis de Marinero Red SangriaSpain · € 7.99

All 1 bottles in this profile are in the filter

Rosé · without flavour profile

Rosé from our shelves. The acidity of a white with a little more body: useful when the table holds a bit of everything.

Drinks and snacks · Vegetables and vegetarian · Fish

tapas
salads
grilled vegetables
barbecued fish

All 23 bottles in this profile are in the filter

Rosé · Fruity & Soft

Fruity rosé. More fruit than acidity; that slightly sweet edge tempers spiciness.

Spicy and seasoned · Drinks and snacks · Poultry

spiced chicken
Asian salad
tapas
melon with ham
grilled vegetables

All 8 bottles in this profile are in the filter

Rosé · Fresh & Friendly

Rosé with fruit and a soft edge. Light enough for summer, round enough to hold its own alongside spiced dishes.

Drinks and snacks · Poultry · Vegetables and vegetarian

Mediterranean salad
prawns
grilled chicken
quiche
tapas

All 7 bottles in this profile are in the filter

Rosé · Fresh & Dry

Dry rosé with fresh acidity. The acidity of a white wine with a little more body: usable for a table where fish and meat are mixed.

Drinks and snacks · Fish · Vegetables and vegetarian

niçoise salad
tapas
grilled vegetables
salmon from the barbecue
goat's cheese

All 6 bottles in this profile are in the filter

Sparkling · without flavour profile

Sparkling wine from our shelf. Carbonation washes away fat and salt. That is why bubbles are good not only before the meal but alongside it too.

Drinks and snacks · Shellfish and seafood · Fish

aperitif
bites
oysters
deep-fried
smoked fish

All 70 bottles in this profile are in the filter

Sparkling · Fresh & Dry

Dry and tingly. Carbonation and acidity wash away fat and salt. That makes it useful alongside anything fried or salted, and not only as an aperitif.

Drinks and snacks · Shellfish and seafood · Fish

oysters
fried bites
crisps and nuts
smoked salmon
sushi
fries with mayonnaise

All 10 bottles in this profile are in the filter

Sparkling · Fruity & Soft

Fruity and soft in acidity. More fruit than bite; serve it with slightly sweet bites or at a brunch.

Drinks and snacks · Sweet and dessert

brunch
fruit salad
strawberries
sweet bites
aperitif

All 10 bottles in this profile are in the filter

Sparkling · Fresh & Friendly

Fresh, with a rounder edge. Fizz and fruit together: good for the start of the evening and for bites that are not too heavy.

Drinks and snacks · Fish · Poultry

aperitif
canapés and toasts
sushi
prawns
quiche

All 8 bottles in this profile are in the filter

Sparkling · Light & Sweet

Sweeter bubbly. Residual sugar calls for something sweet alongside, otherwise the wine tastes flat.

Sweet and dessert

fruit tart
strawberries with whipped cream
panettone
sorbet

All 5 bottles in this profile are in the filter

Champagne · without flavour profile

Champagne from our shelf. Bubbles and acidity against fat and salt, with more structure than most sparkling wines.

Drinks and snacks · Shellfish and seafood · Poultry

aperitif
oysters
smoked salmon
roast poultry
aged cheese

All 28 bottles in this profile are in the filter

Champagne · Fresh & Dry

Dry champagne. Fizz and acidity against fat and salt, with enough structure to stay standing next to a dish as well.

Drinks and snacks · Shellfish and seafood · Fish · Poultry

oysters
smoked salmon
fried bites
roast chicken
aged cheese
fries with mayonnaise

All 10 bottles in this profile are in the filter

Champagne · Fresh & Friendly

Champagne with a rounder edge. For the start of the evening, and for snacks that are not too heavy.

Drinks and snacks · Fish

aperitif
small toasts
prawns
sushi

All 2 bottles in this profile are in the filter

Champagne · Robust & Intense

Champagne with weight, often aged in cask. Enough structure to stand alongside a main course instead of before it.

Shellfish and seafood · Poultry · Cheese

lobster
roast poultry
veal
matured cheese

Bollinger Rosé in luxury gift boxFrance · € 87.95

All 1 bottles in this profile are in the filter

Champagne · Fruity & Soft

Champagne with fruit up front. Softer in acidity; good with a brunch or with sweeter bites.

Drinks and snacks · Sweet and dessert

brunch
aperitif
fruit desserts

Deutz Champagne Brut "Classic"France · € 49.99

All 1 bottles in this profile are in the filter

Dessert · without flavour profile

Dessert wine from our shelf. The wine should be sweeter than the dessert. Alongside salty cheese, it works the other way round.

Sweet and dessert · Cheese

blue cheese
cake
goose liver
nuts

All 24 bottles in this profile are in the filter

Dessert · Full & Sweet

Full and sweet, meant for after dinner. The wine must be sweeter than the dessert, otherwise it tastes sour. With salty cheese, the opposite works.

Sweet and dessert · Cheese

blue cheese
goose liver
crème brûlée
apple pie
nuts and dried fruit

All 16 bottles in this profile are in the filter

Dessert · Light & Sweet

Lightly sweet, to go with fruit. Keep the dessert lighter than the wine, otherwise it disappears.

Sweet and dessert

fruit salad
sorbet
fruit tart

All 2 bottles in this profile are in the filter