At the table with De Steinberg
How do you pair wine with food?
First look at what you taste most: the sauce, the grill crust or just the fresh vegetables. This often tells more than the choice between meat and fish.
View the combinations
Wine for your dish
Between the vines in Bree
On the menu.
Fish and crustaceans
A soft Blush Rosé fits with a Mediterranean preparation with fish or shrimp. If the same fish gets a rich cream sauce, choose a fuller white style.
In the glassBlush RoséVegetables as a main course
Try Pinot Gris with asparagus. Its ripe white fruit and hint of white pepper suit the dish. A supple red also works with smoky grilled vegetables.
In the glassPinot GrisA piece of red meat
Cabernet has the power for grilled red meat. With finely sliced meat with a light gravy, you should start with a softer Pinot Noir.
In the glassCabernetCheese after dinner
With mild cheeses keep the wine soft and fruity. For more contrast with creamy cheese you can also try a glass of sparkling wine.
In the glassPinot Noir