Pairing Czech cuisine with wine
Moravian and Bohemian wines complement the food perfectly. Whether white, rosé or red, dry or with residual sugar, still or sparkling, their refreshing, juicy acidity makes them perfect pairing with food. The wines have character and structure, are balanced and elegant, and transform every meal into an experience. Their diversity allows them to accompany not only Czech cuisine but also international cuisine, such as Oriental or Mediterranean dishes. Therefore, they can be proudly considered ‘gastronomic’ wines.
St Martin's wines (young Blauer Portugieser or Saint Laurent) and roast goose belong to the most popular pairings in Czech cuisine. Our Rieslings and Pinot Blancs pair well with roast schnitzel or carp served with potato salad on Christmas Eve. More acidic wines—such as Rieslings and Welschrieslings—balance the fat in crackling spread and other freshly made pork products.
White wines go well with traditional sauces served with Carlsbad or bread dumplings, such as Chardonnay or Pinot Gris with sirloin steak, aromatic Müller-Thurgau or Sauvignon Blanc with dill sauce. Trout and other freshwater fish can be served with Grüner Veltliner or Riesling. Moravian asparagus specialities are an extraordinary experience when paired with Sauvignon Blanc. Our red wines go well with game, such as wild boar with rosehip sauce, as well as traditional dishes usually associated with beer, such as goulash or roast pork with dumplings and cabbage (vepřo-knedlo-zelo).
Get some sugar!
For desserts, try dumplings stuffed with cottage cheese and strawberries, paired with semi-sweet rosé wines, particularly Blaufränkisch and Pinot Noir, or baby sweet buns with Pálava or Traminer with a higher residual sugar. Liver pâté with cranberries can be served with a variety of wines, including dry sparkling wine, semi-sweet Welschriesling or Riesling, or even a young red wine, depending on your taste.
