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Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine.
Do you really want to use top-notch red wine for making sangria or for serving up at parties, when friends have already had enough to drink? No, I didn't think so!
Drinking Bargain Wines
Blended wine is usually cheaper and a reasonable bet in terms of drinkability. As a general rule, Chilean blends are the cheapest option, although it's often worth paying that little bit extra for Australian blends. In fact, a number of Australian producers market two excellent blends at the lower end of the price spectrum, one white and one red. The red is a blend of cabernet sauvignon and shiraz and the white consists of semillon and chardonnay. Keep an eye out for these grape combinations, if you're after a bargain!
Another winner at the cheaper end of the market is Spanish Rioja (both red and white). As Rioja is usually less fruity than the previously mentioned blends it is generally better for serving with food, rather than drinking on its own.
Other Uses of Bargain Wines
Sangria
If you're making sangria, you need red quaffing wine - and lots of it. As sangria is made from red wine, sugar, fruit juice and spirits, the quality of the red wine becomes largely secondary. This is where boxed wines come into their own. Buy large boxes that are relatively cheap - no one will notice! Be sure to purchase reasonable quality fruit juice and don't go for the absolute cheapest wine as you may live to regret it, the following morning!
Large Parties and Receptions
When serving wine to a large party, cost is obviously important. As a rule, boxed whites are generally more palatable than boxed reds, so if want to trim costs, anywhere, buying cheaper white wine may be a safer option.
A great way to improve boxed red wine is to add a reasonable quality bottle of red wine. Provided that you choose the correct bottle of red, this can make an impressive difference to the taste. Of course, you do need some suitable decanters or serving carafes and a little patience to pull this one off, successfully.
Finally, choose your nibbles wisely. Plain potato chips will do little to help you disguise a poor wine. Instead opt for a selection of cheeses, as they will enhance the flavor of even the cheapest of wines.
About the author: Since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at http://www.goodglug.comFind about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
Kopaonik is the largest Serbian ski resort. It is a popular place for domestic skiers and is becoming increasingly popular with foreign visitors. Although “Kopaonik” is actually a large mountain, the term usually refers to the area around the “Grand” hotel and the apartment complex “Sun?ani Vrhovi”. The area is small but contains quite a few hotels and private houses. It’s self contained, with shops, banks, a post office, etc. Apart from the restaurants in hotels, there are a few good restaurants around. In this article I’ll write about the restaurants I’ve visited this year, it might help you make the right choice (I didn’t have any tips at all…).
Etno club “Sunce”
This restaurant is located at the end of a quiet cool-de-sac, in the woods, a 5 minute walk from the Grand hotel. It looks very small from the outside, but it’s quite a spacious place. The atmosphere is great, fairly traditional, with two open fire places, a mixture of smaller and larger tables, a nice blend of loudness and privacy. The music wasn’t great, but that’s the easiest thing to change . The food was excellent and so was the service. They offer mainly Serbian dishes, if you’re not sure what to choose from the menu, the waiters will help you with their recommendations, you can trust them. The wine list includes wines from some of the better Serbian cellars, such as Radovanovi? and Aleksandrovi? (Topola). Go for Aleksandrovi?’s red or white Triumph, they are some of the best wines Serbia has to offer. Overall, it’s a great place, I’ll be back.
Food quality 5/5 Atmosphere 5/5 Service: 5/5 Price 3/5 (moderate, but excellent value) Wine list 3/5 (Radovanovi?, Aleksandrovi?)
Na?a ku?a
This place reminds me of modern pubs-restaurants in Ireland. It has a large bar area in the center, with large tables around, a couple of two seater tables in the corner for some extra privacy and a cosy open fire in the front. Both the interior of the restaurant and the furniture are made of light coloured wood, and there are stripes of small red lights throughout. There’s also a big video beam that mainly shows snow scenes during the day. It is a place frequented by the younger crowd and is open quite late into the nigth (until 3am). They have a small but well-chosen menu (which is also extremely well designed) and it’s obvious they put a lot of effort to make it a bit different from other restaurants in the vicinty. The chef is excellent, and the food is great, so give “Na?a Ku?a” a try if you get tired from the Serbian cousine and are looking for some European tastes. It is one of the more expensive restaurants, with a full dinner for two with a bottle of wine and a dessert producing a bill of around 50 euros. The wine choice is not great, but they do have a few wines apart from the regular choice, we recommend the wines from the Terra Lazarica range.
Food quality 5/5 Atmosphere 4/5 (nice mix of modern and traditional, younger crowd) Service: 4/5 Price 2/5 (expensive) Wine list 2/5
Etno ku?a Studenica
If you’re on a lower budget looking for good quality Serbian food you should visit the etno restaurant Studenica. Pick one of the two tables on the far left to avoid looking at the interior of the kitchen and to avoid the local crowd on the right side. The place is clean, the food was great and the waiter was top-notch, but the problem with this place is that it has too much light, it is visited by the local crowd and generally the level of privacy is quite low.
Food quality 4/5 Atmosphere 2/5 Service: 4/5 Price 4/5 (relatively cheap, good value) Wine list 1/5
Zvrk
This is a very popular restaurant located at the center of ski activities (the “baby slope”, ski lifts Karaman Greben and Pan?i?ev Vrh), just besides the Grand hotel. The restaurant has two levels, the upper one being more packed and colorful, the lower one containing a large center-located open fire place. This fire creates a very tempting smell outside the restaurant, which is the main reason you probably won’t resist getting into it. In general, it’s not a bad place, but there are much better choices around…
Food quality: 2/5 Atmosphere: 4/5 Service: 3/5 Price: 3/5 Wine list: 1/5 (just the very basic Serbian wines)
Over May 13th, 14th and 15th 2007, thirty wine writers, sommeliers, and industry professionals from across Canada and the U.S. met in Windsor, Ontario to judge the 27th annual All Canadian Wine Championships. More than 850 wines were submitted from...
Ahhh, “Dear Abby“…what ever happened to that in this age of near real-time social media…anyway, here’s one thats worth a chuckle (but not worth the e-mail bandwidth its probably taking up!).
Maybe this is a way to reduce traffic on the Internet, just post funny stuff up on a blog and send friends the links not giant emails.
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Dear Abby:
I have never written to you before, but I really need your advice. I have suspected for some time now that my wife has been cheating on me. The usual signs; phone rings but if I answer, the caller hangs up. My wife has been going but with ‘the girls’ a lot recently — although when I ask their names, she always says, “just some friends from work, you don’t know them.” I always try to stay awake to look out for her coming home, but I usually fall asleep. Anyway, I have never approached the subject with my wife. I think deep down I just did not want to know the truth, but last night she went out again and I decided to check on her finally. Around midnight, I decided to hide in the garage behind my golf clubs so I could get a good view of the whole street when she arrived home from a night out with ‘the girls.’ When she got out of the car she was buttoning up her blouse, which was open, and she took her panties out of her purse and slipped them on. It was at that moment, crouching behind my golf clubs, that I noticed a hairline crack where the grip meets the graphite shaft on my 3-wood. Is this something I can or should try to fix myself, or should I take it back to the pro-shop where I bought it and try to get a refund?
2005 Ponzi Pinot Noir The 2005 Pinot Noir Willamette Valley offers toasty cherry and strawberry aromas leading to a medium-bodied, structured wine with spicy flavors and a slightly tannic finish. Drink this tasty Pinot Noir over the next 4-6 years. Ponzi Vineyards began in 1974 making them one of Oregon?s pioneers. Dick and Nancy Ponzi, the founders, remain very much involved although winemaking duties were turned over to daughter Luisa in 1993. In addition to remaining a reference point for Oregon Pinot Noir, the winery fashions excellent wines from Italian varietals including Arneis and Dolcetto in honor of their heritage. Not yet released. Tel. (503) 628-1227; www.ponziwines.com Rating: 89 Estimated Cost: $29-$40
Retief Goosen has started his own brand of wine, called Fine Wines by the Goose. The farm, interestingly enough called Ganzekraal is located in the Upper Langkloof, not far from Goosen's house in George. Winemaker Morne Jonker is very positive about the brand, with the flagship wine 'The Expression' being a 50% Shiraz - 50% Cabernet blend retailing for about R270 a bottle, with only 1 000 cases of the wine currently on the market.
Jonker describes the Expression as ?an elegant wine, well-balanced wine?.
?Our acids are high ? we don't over-tannin our wines with wood tannins ? and we use 20% new barrels, 80% second, third and fourth fills which gives it that nice classical feel. The wine, in fact, tastes older than what it is.?
Having been produced in the Langkloof ? a cool climate wine region where the average temperature is 17 degrees ? the ripening process is prolonged, resulting in smaller, more concentrated berries.
The Expression is distributed by NMK and Global Brands, and stocked by Caroline Fine Wines at the Cape Town Waterfront.
Brendan Barratt, a good friend of mine and the Assistant Editor of Compleat Golfer magazine(www.compleatgolfer.co.za) caught up with 'The Goose' at the recent SAA Open in Pearl Valley and asked him about his new range of wines.
How did you get into winemaking? Were you always interested in wine?
Well you know, I sort of really got into wine let's say 15 years ago, drinking wine with my wife ? she always liked the Chardonays, so I started drinking it and then I became more interested while travelling around the world. You just about eat in a restaurant every night when you play around the world so I just became interested in ordering different wines off the menu and started really getting interested in all the different flavours. About two years ago I said to a good friend of mine, Werner (Roux ? of Lagoon Bay Golf Estate), Let's get into the wine. And he said, 'Well, I know this guy who makes very good wines, just across the mountain here in George'. So we went to go see Morne (Jonker), and Morne was very interested in getting involved, and that's how we started the brand. So far it's been going fairly well and we have only really been running it now since May last year, and we know the wine is good.
How involved are you in terms of hand-on winemaking?
Well I am not there actually picking the grapes! That's for sure, but I am drinking it! But I have been on the farm a few times and we have invested a lot into the farm to upgrade and plant some more grapes. I was quite involved in the selection of the actual bottle itself and the labelling, they were pretty much my idea.
You're following in the footsteps of some fine winemaking golfers, Ernie, Arnie...
Well yeah, just about every second golfer now has a wine farm, isn't it? We are obviously big drinkers! But it's more of an interest than really a business thing and if it does happen to make it, it's great ? and so far it is doing well. And we know we've got a good brand.
Do have have any particular wine preferences?
I love this combination that Morne has made, the Cabernet-Shiraz and the Sauvignon Blanc we are bottling in February, so my wife is more of the white wine drinker. I like both, purely depending on what I am eating and how I feel.
In terms of marketing the brand, can we expect to see 'Goose Wines' on your shirt sleeve any time soon?
Well, I have Grey Goose, which is unfortunately a French-American vodka, but that's something I will definitely start looking at, doing some sort of branding somewhere on my golf bag. At the moment we have been doing quite a bit of marketing and we were at the wine show in London a few months ago, so we are slowly building up our customers. We are doing well, we are exporting a little bit to England, Ireland, Singapore and China. We are looking forward to the East, once we get China then it is going to be our biggest market for exporting.
To contact Morne - call : 082 653 6800 ; e-mail : morne@thegoosewines.com or for more information log onto www.thegoosewines.com
(Thanks must go to Brendan for providing The Cru with this exclusive interview with "The Goose" - let's hope we see him win another 'Major' soon!)
Welcome to the 5th Edition of the Wine Book Club, the online book club for wine lovers who also like to read. I'm the host for this month's event, and for my theme I was inspired by the season. What better way to celebrate September and October than to read a book written by a genuine PhD (September is back to school month) about wine and politics (we are in the midst of an election)? This idea was even more appealing given that the author may be better known to those of you who read wine blogs as Dr. Vino, the award-winning wine blogger.
Colman's book compares the way that politics has shaped wine culture in France and America. One of the most striking things about the story he tells here is that, along with politics, there are two other "P"s that have played an equally active a role in determining what you drink: phylloxera, the louse that destroyed grape vines all over the world in the 1870s; and Robert Parker, the critic who began telling us what we should drink in the 1970s. Phylloxera, it turns out, led to such a collapse in the worldwide wine business that it opened the door to greater governmental control and intervention as people sought to limit fraud, graft, corruption, and lost income. And Parker helped people to wade through seas of indifferent wine with misleading labels at a time when Americans were still drinking like it was Prohibition and they'd rather mainline the hard stuff than drink a glass of wine with dinner. The ripples he sent out from his one-man business in Monkton, Maryland in the 1970s now threaten to engulf us in wave after wave of homogeneous wine made to please Parker's influential palate.
I consider myself reasonably knowledgeable about wine history, but I was surprised again and again by the nuggets of historical lore and sharp analysis that Colman includes here. Lately, I've been wondering why we don't buy wine in bulk here in the US like they do virtually everywhere else in the world. Turns out it's due to a combination of Prohibiton (and the resulting patchwork of legislation) and something called the Office of Price Administration that was established in World War II. Until then, wine was shipped in tanker trucks and on the rails to 1500 bottling facilities studded all over the country. And thus the enormous carbon footprint of wine began!
Colman's message is sobering, even though his book is a delight to read with its clear prose and fluid style. The bottom line is this: when money, egos, and bureaucracy collide--as they do in the wine business--it becomes almost impossible to do what is best for consumers, the environment, and the winemakers themselves. With everybody taking a cut in wine sales, from the bottle makers to the distributors to the retailers to the government, it really is astonishing that anyone bothers to make wine at all. And in case you're thinking the situation is better in France, let me assure you it isn't--it's just different.
If you enjoy Colman's blog, you are in for a treat since this book is written in the same direct, engaging style as his blog posts. The book has great graphic features (like a comparison of how politics shapes French and American wine blog labels) and informative sidebars that offer the reader opportunities to pause and consider the issues from a fresh perspective.
I highly recommend this book, especially if you find yourself wondering why you don't know what grape is in a French bottle of wine, or why it is that an American wine is labeled "Cabernet Sauvignon" when 25% of the grapes in it are Syrah. The answer to both questions is simple. Wine Politics. After reading this book, you'll never think about the relationship between the two in the same way again.
Tyler Colman's Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink was published by the University of California Press, who sent a copy of the book to me for review. It retails for $27.50, but you can buy it on Amazon.com for $18.15.
If you are participating in this month's online club, please leave comments and/or links to your own posts below. You can also leave links at the Wine Book Club site, or on our mirror site on Shelfari.
I don't heart gimmicks (and neither does the Chef), which is why we let the Il Cuore 2000 Rosso Classico (about $11) sit in our cellar for the last year without a second thought.
You see, there's a big heart on the label and a quote to go with it: "A heart can only be held by a heart the fairest setting of the loveliest jewel." Yeck.
The bottle was a present from a friend about the time of our wedding and it came with a disclaimer: "It was a cheapie; I got it for the heart." In other words, appreciate it for the sentiment, not the quality. And we intended to.
In fact, I'm not sure we ever planned to open it, but I'm glad we did. The blend of carignane, zinfandel, grenache, sangiovese and charbono from Mendocino County has an Old World sensibility, plum and cherry fruit, and a well-integrated (13.6 percent) alcohol.
It might rain..............but it didn't. Let's start with Pol Roger........ Tools for polo players There are photographers with big lenses to capture the action You'll need a string of polo ponies They come in all colours
with strong legs..... .....and pretty ankles You'll need boots.............. .............and somewhere to sit You'll need staff.......... ............and some one to hold your mallet... ......and to bring you a fresh horse between chukkas If you are lucky you'll get a groom with a beautiful smile. Changing horses between chukkas... ...but sorry no champagne for you, just water.
Girls play polo too
A little action on the field....
....and up close ...and winners Let's not forget the WAGs And finally at the end of the play the horses get a shower. And one more 'cos they are both so pretty
Sainsburys Taste the Difference Sancerre 2004 £8.54 has a round, fruity, open nose with a touch of minerality and a clean freshness. The good, underlying fruit with its tantalising honeycomb edges was somewhat hidden by the very high acidity on the palate. So I thought perhaps what it needed was some cheese to round it out...
First up Organic Wensleydale. This crumbly white is more texture than flavour but did fill out the wine and brought forward the fruit -peachy aromatics. The lightness of the almost cottage cheese texture really complemented the delicacy of the wine. There was a hint of a salty tang too.
Then Woolsery, http://www.woolserycheese.co.uk , this is a medium hard goat's cheese from Dorset and is so tasty. It was the best in combination with the wine too. The slightly salty creaminess perfectly cut the acidity of the wine down to size. The cheese had a decent level of acidity to it as well. It was grassy and had a goaty note but was not overly pungent. Great stuff.
Next up Vintage Gouda, the label didn't give a year or age though - perhaps this is cheese parlance that someone can enlightenment me about? This had a wonderful flavour, nutty, earthy, hay aromas, very fruity in fact. It is a dense and creamy cheese which cancelled out the acidity in the wine altogether and made it seem almost flabby! Not quite right together.
Finally Doux de Montagne, very like a Spanish Manchego with its subtle flavour and rubbery texture. It tasted slightly soured too but in a good way. The wine overwhelmed this cheese though and it had very little impact when tasted together.
Quite an unusual combination for the Balkans, since Syrah is fairly rare in the region. Skovin is probably trying to follow the world commercial trends with this Syrah Cabernet Sauvignon combination, and it’s not doing a bad job. Syrah brings in the spiciness and the earthy taste, which brings memories of those strong South African tastes of Syrah wines. Cabernet softeness it a bit, so overall it’s a nice wine, but distinctively dryer than the famous Australian Syraz-Cabernet’s.
Rating: 6/10 Price: 400 RSD (5 euro) Retailer: Super Vero
A nice polished style. Rounded tannins surround a juicy core of raspberry ganache, plum and cassis flavors that lead to a long, spice-filled finish. Drink now through 2023. 1,200 cases imported.
Here is a really fantastic recommendation for those of you who may already enjoy Austrian whites, as this wine has the capacity to detonate or reignite even the faintest bystander?s interest in Grüner Veltliner. If you have had Grüner and did not think much of the variety, I highly recommend giving Hofer?s an honest chance.
The label on this favorite of mine, in the spicy-white category, reflects Austria?s recent experimental appellation system of DAC?s, standing for the Latin, Districtus Austriæ Controllatus. Notwithstanding the seemingly imposing, archaic or superficially impressive appellation name (depends how you wish regard it), the crucial element to consider here is that Hofer?s wines are crafted seriously, so enjoying them turns out to be quite effortless. This Grüner sees time in stainless steel and is sourced from their Freiberg site in Weinviertel, one of Austria?s largest and most significant wine producing regions, in the northeast of the country. Should organic wines be of interest to you, Weingut Hofer belongs to Bio Ernte, a group whose producers operate on slightly different, some would argue higher, organic cultivation and production standards than even those dictated by say, the EU.
My notes: Pale, clear and golden. Clean nose with lovely stone fruit, spice, as well as mineral and floral elements. The palate is dry, with fresh, zesty lime acidity and slightly Riesling-like stone fruit, rocky minerality and spicy white pepper. These flavors, particularly the great peach/apricot flavors and white pepper, pervade the aftertaste.
Small Plates, Perfect Wines, a new cookbook from Andrews McMeel Publishing, featuring mouthwatering recipes and wine pairing tips, is now on bookstore shelves and available to order online.
Meze, tapas, antipasti, antojitos–no matter what you call them, small plates offer big flavor, and this is a style of dining and entertaining that has taken the country by storm.
Searching out those small dishes with big flavors, Wine Country cookbook author Lori Lyn Narlock presents more than 50 recipes by Kendall-Jackson Executive Chef Justin Wangler and the Culinary Team, with assistance from Lou Rex, Jackson Family Wines Director of Special Events. Wine tips are provided by Kendall-Jackson Winemaster Randy Ullom.
The book is divided into chapters on salads, vegetables, meat, seafood, and desserts, with each delicious recipe paired with one or two wines. The wine information is presented in a conversational fashion, and includes the basics of pairing wine with food.
Each recipe has been beautifully captured by photographer Dan Mills, with pages exquisitely produced by graphic designer Jennifer Barry. Small Plates, Perfect Wines is colorful, festive and informational, making it the perfect gift for wine and food lovers, and anyone who loves to entertain.
The Harpers Alcohol: Know Your Facts campaign has been launched in a bid to offer an alternative view to the almost daily barrage of press stories that give the impression drinking in the UK is out of control. When the real picture, based on the Government's own statistics, show overall long-term drinking levels are actually in decline.
Harpers (which is a well established UK wine industry weekly) has put up a petition on the Number 10 Downing Street website calling on the public and members of the drinks industry to lobby the Prime Minister directly on the issue to ensure future legislation does not punish the majority of people who drink responsibly.
You can add your support to this vital issue by signing up to the petition (If of course you are a UK resident).
You can also get your local MP involved by signing an open letter calling on them to raise the real facts about alcohol in any debates in the House of Commons.
Your support can make a difference and it is vital we ensure the real facts are heard and understood by our politicians."
Impeccably maintained vineyards. A sprawling estate complete with world class dining, and stunning gardens. Tasting rooms that are bright and airy, and large enough for bus loads of visitors. This is an image that would not be out of place at a top flight California wine producer, or even a First Growth French Chateau, but I am describing Granmonte, one of Thailand's most impressive wine destinations.
Visooth Lohitnavy envisioned creating a grand estate among the jungle clad granite cliffs in the Asoke Valley of the Khao Yai region of Thailand, and he has made it all come to pass. With determination, and evidently no small sum of money, he has created a jewel where you least expect to find one.
Planted primarily to Syrah and Chenin Blanc with a few rows of Cabernet Sauvignon to experiment with, the vineyards of Granmonte are text book examples of modernity. Employing the Smart Vineyard System, data about the vineyards can be accessed from anywhere in the world.
This is especially important for the next generation of the Lohitnavy family as daughter Nikki studies enology in Australia while monitoring the family vineyards and sending her father regular directions for field adjustments based on real time data.
So just how well does all of this attention to detail pay off? I was quite impressed with their their efforts, but the even harder to impress International panel of judges at the 2008 Syrah du Monde blind tasted their Primavera Syrah and awarded it with a Silver Medal.
Tasting the wines of Granmonte is only half of the fun. Visiting the estate affords you the opportunity to enjoy the exquisite VinCotto restaurant. My tenderloin of Australian beet with French Foie Gras would have been amazing anywhere, but set among the lush tropical foliage of the Thai countryside it was a revelation. Keeping with the family theme, Visooth's wife Sakuna is responsible for the wide range of flavors the restaurant has to offer.
The delights of the restaurant are available to go at the tasting room, with a selection of Sakuna's sauces and preserves sold along side the fine selection of wines. Enjoy a sip of Chenin Blanc, then walk the grounds and admire the lotus pond before settling in for a fine meal at the restaurant and a bottle of their award winning Syrah.
Just two hours from Bangkok, Granmonte is well worth the trip. For more information on visiting Granmonte the next time you are in Thailand, or to learn more about the estate and its ever evolving plans, visit their web site at http://www.granmonte.com/. Tell them I sent you.
I did a search on Google Scholar for wine. A lot of articles were returned in the search result. At first glance, I could not figure out why these results had been returned. At closer inspection, the author of the first few articles had the last name of Wine.
RH Wine has written many articles in the field of biology. JJ Wine has authored many papers on Cystic fibrosis. RN Wine writes on topics in the field of toxicology. These are just three of the authors with results dominating my search for wine on Google Scholar.
I changed my search in Google Scholar from wine to red wine. The first scholarly article returned in my search for red wine was ?Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine?. This article was published in 1993 in the British edition of Lancet.
An article entitled ?The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: implications for protection against coronary heart disease? was published in Clinica Chimica Acta in 1995. There were five authors cited on this paper.
The American journal of clinical nutrition published ?Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation? in 1995. This paper has been cited over two hundred times. The author credited with writing it is B Fuhrman.
There were over sixteen thousand results returned when I did my Google Scholar search for red wine. The article entitled ?Antiplatelet activity of synthetic and natural resveratrol in red wine? is another article that has been cited many times. The International journal of tissue reactions published this article in 1995 and now it has been cited 116 times.
The Journal of Agricultural and Food Chemistry published an article in 1980 entitled ?Wine aroma composition: identification of additional volatile constituents of red wine?. The article has been cited five times. The author, P Schreier, has also written an article entitled ?Flavor composition of wines: a review?.
Tecnorati
. The food was excellent and so was the service. They offer mainly Serbian dishes, if you’re not sure what to choose from the menu, the waiters will help you with their recommendations, you can trust them. The wine list includes wines from some of the better Serbian cellars, such as Radovanovi? and Aleksandrovi? (Topola). Go for Aleksandrovi?’s red or white Triumph, they are some of the best wines Serbia has to offer. Overall, it’s a great place, I’ll be back.
Quite an unusual combination for the Balkans, since Syrah is fairly rare in the region. Skovin is probably trying to follow the world commercial trends with this Syrah Cabernet Sauvignon combination, and it’s not doing a bad job. Syrah brings in the spiciness and the earthy taste, which brings memories of those strong South African tastes of Syrah wines. Cabernet softeness it a bit, so overall it’s a nice wine, but distinctively dryer than the famous Australian Syraz-Cabernet’s.
Small Plates, Perfect Wines, a new cookbook from Andrews McMeel Publishing, featuring mouthwatering recipes and wine pairing tips, is now on bookstore shelves and available to order online.
£5.99 and 
$12.71 