Unforgettable Experience

Wine & Dine

Pairing wine with Vietnamese cuisine can be a delightful experience, as the flavors in Vietnamese dishes are diverse, often combining sweet, sour, salty, and spicy elements. The key is to choose wines that complement and balance these flavors.

Wine & Dine Guideline

Red Wines or White Wines

A good pairing of wine and food will bring the taste of both your wine and your food to a next level.

First of all, always remember it is your taste; you decide what you like the most. Only you know your taste. Our advice in this regard is: dare to step out of your comfort zone, dare to try something different. Be prepared for your next wine experience. You will be surprised!

Dine with Wine

Variety of Wines to Choose From

Every wine, be it white or red, possesses its own unique experience. In this realm, your personal taste and preferences once again take the lead. It’s your taste, it’s your choice.

Red wine & Food Pairing

Cabernet Sauvignon

The world’s most popular red wine grape is a natural cross between Cabernet Franc and Sauvignon Blanc from Bordeaux, France. Cabernet Sauvignon is loved for its high concentration and age worthiness. The typical features are deep color, high tannin content, moderate acidity and aromas of black currant, tomato leaf, dark spices and cedarwood. The wines tend to range from medium-bodied to full-bodied.

Primitivo

Primitivo is a traditional variety from the south of Italy (Puglia).

In France, this variety can officially be called “Zinfandel” regarding plant propogation material. In Croatia, Pimitivo is officially designated as “Crljenak kastelanski”.

Primitivo, even when modestly priced, tends to suits hearty dishes; a classic partner would be spit-roasted Puglian lamb. A lentil or bean stew, cooked in Primitivo and served with bacon, is another tasty dish with a Southern Italian flavor.

Merlot

Merlot is a red wine grape variety with strong historic ties to Bordeaux and the southwest of France. It is associated equally with easy-drinking red wines and the great labels of Saint-Emilion and Pomerol. Smooth, rounded and “easy drinking” are common descriptions of Merlot wines. The main reason for this is that Merlot grapes are relatively large in relation to their pips and the thickness of the skins, in which tannins are found.

Tempranillo

Generally speaking, Tempranillo produces red wines with red fruit and leather aromas, high tannins, moderate to low acidity, and moderate alcohol.

Tempranillo is a relatively thick-skinned red grape with a high anthocyanin count that makes for deep-colored red wines with moderate tannins and, where rosé is produced from the variety, generally quite deeply-hued, pink colours. Moderate to full-bodied, Tempranillo generally shows moderate tannins with moderate to low acidity.

Syrah/Shiraz

Syrah is a dark-skinned red grape, known for producing very full-bodied wine with strong fruit flavors. Its origins have been popularly debated, but its modern viticultural home is unquestionably the northern Rhône Valley of eastern France.

Varietal Syrah can be quite floral in its youth, developing white and black pepper aromas and herbaceous notes as it ages. Some examples show tanned leather and smoky scents, while the fruit in these wines tends towards the very dark flavors of blackcurrant and licorice.

Pinot Noir

The dominant red wine grape of Burgundy, Pinot Noir is now adopted and adored in wine regions all over the world.

As a thin-skinned grape variety, Pinot Noir generally has a moderate to high acidity, a low level of phenolic compounds, low to moderate levels of soft tannins and is generally paler in color than most other red wines.

Lower in tannins and higher in acidity, the wines often suit cooler serving temperatures, or even a little chilling, perhaps to a “cellar” figure around 14°C (57°F).

White wine & Food pairing

Chardonnay

Best-known as the white grape of Burgundy and cornerstone of Champagne, Chardonnay is the world’s most famous white-wine variety and also one of the most widely planted. Made in a variety of styles, Chardonnay wines can show fruit notes that run from citrusy and mineral to exotic and toasty. At its most basic, Chardonnay produces wines of a light golden hue, with notes of citrus, green apple, blossom and almonds or oatmeal. On the palate, Chardonnay has moderate acidity and moderate alcohol with a medium body.

Sauvignon Blanc

Sauvignon Blanc is a white-wine grape from western France, now successfully grown in emerging and established wine regions all over the world. The variety produces lightly colored, aromatic dry white wines with fresh acidity.

Classic Sauvignon Blanc aromas range from grass, nettles and asparagus to green apples and gooseberries, and to more esoteric notes such as cats’ pee, blackcurrant leaf and gunflint. Sauvignon Blanc produces wines with a light to medium body and high acid levels with moderate alcohol.

Pinot Gris/Grigio

Pinot Gris is a white-wine grape originally from the vineyards of Burgundy. It is now found in wine regions all over the world. For wines in the pale, light style popularized in late 20th-Century Italy, the variety is typically referred to by the Italian name Pinot Grigio. Pinot Gris is usually produced as a varietal wine as grapes are naturally low in acidity and high in sugars. Flavors and aromas vary greatly from region to region and from style to style. But common features include notes of pears, apples, stonefruit, tropical fruit and even a hint of smoke or wet wool.

Chablis

Chablis is an historic wine-producing town and region in northern central France. It produces light, dry, white wines famed for their flinty minerality and crisp acidity. AOC/AOP Chablis wines are produced exclusively from the Chardonnay grape variety. Most basic Chablis is fermented and aged in stainless steel, with use of oak barrels more common in higher-level wines, though used larger barrels are more likely to be employed than new barriques, and wines will spend a shorter time in them than in the Côte d’Or.

Viognier

The white grape synonymous with the northern Rhône, Viognier also leads a dual life and is also found blended with Syrah in red wines both at home and abroad. On its own, Viognier produces golden-colored, aromatic white wines with pronounced stonefruit aromas (apricots and peaches are often cited) alongside a full-bodied and often textural palate. It is susceptible to high alcohol levels and low levels of freshening acidty.

Viognier berries are mid-to-late-ripening, often producing wines with a deep golden color. The variety’s ability to produce high levels of sugar also regularly lend a viscous quality to its wines alongside correspondingly high alcohol levels.

Viognier is primarily known for its heady aroma, often compared to apricots and similar stonefruits, including peaches and honeysuckle. Its wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine.

Riesling

Considered one of the world’s greatest white wine varieties, aromatic and fresh Riesling is often caught between the purity of its German iterations to the complexity of its Alsatian counterparts. But, existing worldwide in range of styles from dry to sweet, it frequently surpasses glib pronouncements at all levels.

Riesling has also been stereotyped as just a sweet grape, used only to make sticky wines. But while botrytized Rieslings are among the finest sweet wines in the world, the majority of global Riesling wines are either dry or off-dry.

Young dry Rieslings tend to be very light in color, sometimes pushing into light gold hints, depending on the region and winemaking. Sweeter styles tend to be considerably more yellow/golden in hue.

Photo Gallery

One of the biggest accolades for the winery is the 91 points given to the Robert Parker system for Katarzyna Reserve 2008 and 2009, which puts it in the 90-95 points category, out of a maximum of 100. Katarzyna Estate is the first Bulgarian cellar whose wine is rated over 90 points on the official site of Robert Parker.