You will probably want to have white wines that have not aged. Acids in these wines are still light so the wine slips easily. Another reason for drinking young whites or roses, is they are served at 8 to 12 C, so they cool you down.
The choice is always up to wine lover’s personal taste. In Belgrade, those who prefer aromas may go with Muscat Ottonel or Moscato Giallo, or with Traminer or Tamjanika. Less aromatic whites to taste in Belgrade in spring and summer are Sauvignon, Chardonnay, Pinot Blanc or Pinot Gris and Rhein Riesling. Least aromatic Serbian white wines with nice acids include Italian Riesling, Morava and Smederevka.
Grilled red meat, traditional southern Serbian roštilj, like ćevapi, pljeskavica, kobasica, pairs with Merlot or Pinot Noir. An alternative pairing, for those not afraid of having red meat with white wine, would be an interesting contrast between the roštilj grilled meat and white Sauvignon.
Soft fresh cheese goes well with aromatic and even with dessert wines. Feta cheese and fatter cheeses pair great with Merlot or Pinot Noir roses (yes, the red grape roses!).
Aged cheese and sheep and goat cheese call for red wines with more bitterness. Older barrique reds also match these cheeses very well. Pair the Serbian aged cheese with Cabernet Sauvignon or Merlot from Central, Eastern and Southern Serbia. With their strong aroma and full body, they make a perfect match, especially the aged ones.
Serbian style charcuterie, the dried or smoked red meat, pairs with lighter or fruttier wines, but those whose acids and tannins are tamed, so they do not overpower the taste of the meat. Go for Cabernet Sauvignon, Merlot or Prokupac.
Vegetarians can enjoy lighter white wines that accompany veggies perfectly. Have Sauvignon, Chardonnay or Muscat Ottonel.
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