Ducks wine: Light, fresh, dry white wines
Soups: Aged white wines
Fish: Plump, strong, acidic white wines or red wine without tannin flavor
Shellfish: Dry white or light red wine
White meats: Full white wine with low acidity or red wine with less tannin flavor
Dark meats: ripe red wines with well-defined character
Poultry: acidic, fruit-scented red and white wines
Cheeses: All types of red, white, pink wines
Pasta: Pink pasta with tomato sauce, white wines with butter pasta.
Desserts and fruits: Embedded white wines, sparkling wines.

Tasting Wines:
Open especially red wines half an hour before drinking. As red wine comes into contact with air, it will breathe and reveal its aroma and taste more prominently. Wines, especially red wines, are nowadays served in fairly large plague-shaped glasses. These large glasses will allow the wine to be shaken easily and the bouquet to feel better. The wine should be filled in a glass less than half, first the brightness is checked by holding it to the light, then the vividness of the color is examined by holding it on a white background. The color of the wine should be bright and vibrant, without foreign particles. White wines should be bright light yellow to green in color.
Wine should be drunk in small sips; when drinking it is necessary to circulate the wine in the mouth, that is, to chew it; Because different parts of our mouth and tongue are sensitive to different tastes. After the wine is circulated in the mouth, it should be swallowed slowly and finally the taste it left in our throat should be felt. The taste of the wine should be distinct, it should not contain foreign and sharp flavors, and it should remind a little of the aroma of the grape from which it is produced. It should be soft inside, especially filling the mouth with red wine.

F- Wine Service:
Pay attention to serve the wines at the temperatures written on our brochures and labels. Basically, white wines and sparkling wines are served cold, red wines are served around 16-18 degrees. Rose wines are drunk cool like whites. Primeurs are the only exception to drinking red wines at room temperature. These can be served cool according to general habits.

Storage of Wines:
Preserving the wine in bottles, that is, in the collection of the wine lover, is an occupation in itself.
The place where the wine is stored should be dry, with a slightly changing temperature throughout the day and year, with no direct light, especially no sunlight. The wine bottle should be stored lying down. The purpose of this is that the cork does not dry out. Just like wines, corks have an enduring life. Mushrooms last between 3-4 years and 15 years, depending on their quality. In bottled wines that are aged for a longer time in cellars, it may be necessary to observe and change the cork on time. The most common complaint we hear in conversation meetings is: I bought a bottle of wine, kept it for years, a dear guest came, we opened it, it was broken, or it was bad… this is a common complaint. Do not forget; Take at least one parcel of the wine you want to keep, that is, to age; place it in your cave and watch the wine from now on. This means that we open the bottle and drink it every 4-5 months. Thus, you will perceive the change it is in. If it is getting better, keep the others waiting; When do you realize that it stopped getting better; it won’t be any better. Then drink and consume the remainder within 1-2 months. Wine is stored like this.

Basically, it should be known that white wines are made from white grapes, red and rose wines from red and black grapes. Contrary to popular belief, rose wines are not produced by mixing red and white wines.
Red wine gets its color from the skin of the grape. Red grapes are also white when squeezed, but since the alcohol passes the fermentation with its pulp, the dye of the skin during fermentation dissolves by means of various enzymes and passes into the wine.

Alcohol fermentation is the process of turning sugar into alcohol by blending wines obtained from various grapes. In this process, sugar is broken down by microorganisms and as a result, carbon dioxide (CO2) is released while alcohol is formed.