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June 29, 2016 | In partnership with Vina Belje

10 Food Pairings That Bring out the Best in Grasevina

Baranja Grasevina unites two often contrasting characteristics of white wine. It is simultaneously very fresh, but also has a big, rich body with a certain dose of creaminess. Thanks to this, Belje Grasevinas are the ideal partner for a whole series of diverse culinary styles. Some of the below pairings might be unexpected, but they function very well indeed.

1. Grasevina and shellfish

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Very young Belje Grasevinas from a very good vintage, such as 2015, go wonderfully not only with mussels and clams, but also with oysters. Belje Grasevina from the High-quality range represents the best value for money which can be drunk with oysters.

2. Grasevina and raw fish

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With its Chablis-like minerality and unobtrusive alcohol, young Grasevinas are excellent for drinking with fish carpaccio, as well as with sushi and sashimi dishes made from lighter-coloured fish, like hamachi, bass or bream.      

3. Grasevina and cured meat

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When choosing a wine for cured meat, it is worth considering two criteria. The first criteria is freshness (because acids need to soften the fattiness of the pork), and the second is the size of the body, so that the prosciuttos and sausages do not overpower the wine. Premium Belje Grasevina perfectly satisfies both criteria.

4. Grasevina and kulen

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Baranja Grasevina and Baranje kulen are an ingenious and natural combination: it joins wine terroir and food terroir of Premium Belje Grasevina and Baranja kulen which go together just as well as Strasbourg foie gras and an Alsace Riesling or Traminer.

5. Grasevina and cheeses

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Young, high-quality Belje Grasevina, with its freshness and complex aromatics, goes perfectly with goat’s milk cheeses, cottage cheese, as well as, the local star, ABC cream cheese. Grasevinas with a stronger structure, such as the Belje Premium varieties can be nicely drunk with cheeses like Grana Padana or sheep’s milk cheese from the island of Pag. 

6. Grasevina and crustaceans

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Some of the last few Premium Belje Grasevina vintages (2011. 2013. 2015.) combined high acidity with a creamy-oily texture and strong aromatics. It is these characteristics which grilled scampi need. And given that Grasevina is a continental wine, it would be worth tasting it with crayfish. The wine which pairs well with crustaceans is a natural choice for noble white fish, such as bream, bass, and John Dory, as well as for squid, cuttlefish and octopus.

7. Grasevina and sardines

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Sardines, anchovies and smelts are recognised gems of the Croatian Adriatic. These fish are disparaged because of their low price, even though the seafood in the gastronomy of the Basque Country is largely based on sardines and anchovies. The freshness of a young, high-quality Belje Grasevina will ennoble tasty fried sardines.    

  8. Grasevina and fish paprikash

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This is another apparent marriage of wine and food terroir. Generally speaking, with hot red sauces we prefer red wine, because it rounds them off better.  However, the Premium Belje Grasevina is rich and creamy enough to take the hot paprika, and to go with perch and catfish, the main stars of a local fish paprikash.   

9. Grasevina and poultry

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Chicken, capon and turkey naturally seek full, but also fresh white wines, such as the Premium Belje Grasevina. This type of white wine goes particularly well with baked poultry, but on the other hand, for classic crumbed chicken we would recommend the younger, simpler and fresher High-quality Grasevina, whose crispiness and fruitiness corresponds well with fried foods and tempuras.

  10. Grasevina and red meats

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Here there is a rich selection of combinations. For example, fresher, but at the same time full Grasevinas go well with roasted glazed pork ribs, because they provide the desired contrast to their sweetness and fattiness.  The same tactic – freshness with fattiness – also applies for the Grasevina that is drunk with grilled chops, burgers and chevapchichi. The most luxurious Grasevinas, like Goldberg, are in fact strong and creamy enough to be served with steak or game, just like the big Californian Chardonnays regularly makes up at least a quarter of the wine list in American steakhouses.