Procedure for Serving Food and Wine


The function of the aperitif is to draw out the special moment in a mundane day, to stimulate the sense of expectation before the arrival of the next anticipated event, to tantalise the taste buds, tune the company, but not to satiate. On a hot day: wine spritzer with mineral water or else well-chilled sweet wine. On a chilly day: dry white sparkling wine or a dry white wine with a higher alcohol content.



A starter should prolong the anticipation of the main course and retain a certain sense of suspense. It should not be too hearty and so one should serve light, white wines - most suitable are dry white wines to quench the thirst, which is usually greater at the outset of the meal. The exception here is a heavy starter such as foie gras. This we would associate with an aperitif and serve with a naturally sweet wine (special selection of berries and so on).

Main course

  • baked, braised – dry white wines
  • smoked, or in cream sauce – white wines of late-harvest type
  • grilled, fried, or with a distinctive-tasting sauce – mature dry white wines or lighter red wines
  • eel – light red wines
  • sea fish – white wines (since sea salt and red wine would give a bitter taste)
Meat dishes

The old rule "white wine with white meat and red wine with dark meat" is valid WHEN the meat is cooked in a very delicate manner and the taste of the dark meat is highly pronounced. BUT the combination may vary depending on the way the dish is cooked:

  • meat without a sauce – wine to suit the taste of the meat
  • meat with a sauce – wine to suit the taste of the sauce
  • braised or boiled meat – dry white wine
  • meat on the grill, lean – white late-harvest wine
  • meat on the grill or roasted in the oven, fatty – very full white wines, blush or rosé wines, light red wines
  • mutton, game – deep red wines, richly tannic
  • meat with a rich vegetable garnish – lighter wines than those paired with the type of meat itself
  • smoked meats on a wooden platter – rustic white or red country wine
  • fresh – light white wines, for example Müller-ThurgauSylvanerGrüner Veltliner

  • buttery cheeses, cheese patés – Neuburger, blush or rosé wines

  • cheeses with white mould – light, dry wines from Pinot Gris

  • sliced cheeses – very full and round white wines, blush or rosé wines, light Pinot Noir

  • cheeses with dark mould – mature red wines, though not too tannic, special selection of berries

  • cheeses having a very distinctive taste – rich and well-structured tannic red wines

Food is a necessity, but matching it with wine is an art. Creativity is on your side. We wish you many wonderful ideas, plenty of inspiration and a fortunate hand in your wine selection. Do not, though, forget our fine Moravian and Bohemian wines.

Author: Professor Vilém Kraus, CSc.