We asked an expert on Serbian wine, Vladimir Panajotović, a fourth-generation winemaker and dear friend, to recommend Serbian food and wine pairings.
Some surprises awaitingI It’s a bit more than pair white with fish and red with meat. Enjoy the reading and enjoy your wine in Belgrade.
Which Serbian wines to drink in Belgrade in Summer
The straightforward answer on the wines to have in Belgrade in summer is white wines that have not aged. The acids in these wines are still light so the wines slip easily.
Another reason for drinking young whites or roses, is they are served chilled at 8 to 12 degrees C, so they cool you down.
The choice is always up to a wine lover’s personal taste.
In Belgrade, those who prefer aromas may go with Muscat Ottonel or Moscato Giallo, Traminer or Serbia’s beloved native variety Tamjanika.
Less aromatic white wines to drink in Belgrade in summer are Sauvignon, Chardonnay, Pinot Blanc or Pinot Gris and Rhein Riesling.
The non-aromatic Serbian white wines with nice acids include Italian Riesling and two indigenous varieties – Morava and Smederevka.
Wines to Pair with Serbian Grilled Meat
Charcoal-grilled red meat, traditional Serbian roštilj, like ćevapi, pljeskavica or kobasica, pairs with Merlot or Pinot Noir.
An alternative pairing, for those not afraid of experimenting, would be an interesting contrast between roštilj and white Sauvignon, especially on warm summer days.
Serbian Cheese and Wine Pairings
Fresh young cheeses pair wonderfully with aromatic white wines and even some dessert wines.
Creamier cheeses work well with rosé made from Merlot or Pinot Noir (yes, the red grape rosés!).
Aged cheeses, especially those made from sheep’s or goat’s milk, call for fuller-bodied red wines with more structure. Cabernet Sauvignon and Merlot from Central, Eastern and Southern Serbia are excellent choices, more so when both the wine and the cheese have been aged.
If you’d like to discover more local specialties, here is an introduction to the most delicious Serbian cheeses and cured meats.
Here is a short intro into the most delicious Serbian cheeses and cured meat, if you’ve been wondering what should be on your platter.
Serbian Cured Meat and Wine Pairings
Traditional Serbian cured meat, whether air-dried or smoked, pairs with lighter or fruttier red wines, whose acids and tannins are tamed, so they do not overpower the taste of the meat. Cabernet Sauvignon, Merlot and Serbia’s indigenous Prokupac are all excellent companions.
Wines to Match with Vegetarian Dishes
Vegetarians can enjoy lighter white wines that accompany veggies perfectly. Have Sauvignon, Chardonnay or Muscat Ottonel.
Cheers! Živeli!
Are you curious about Serbian rakija? Read rakija tasting recommendations from a Serbian expert.
Interested in food tasting at farmers market? Join our private food tour of Kalenić Farmers Market in Belgrade.
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