Cold pressed juice
Coffee and hot drink
Wine on glass
Winery Zvonko Bogdan
The main characteristic of dessert wines, in addition to a high percentage alcohol is a high percentage of sugar. They are most often produced by adding extra alcohol (usually distillate of wine) at the end of the fermentation of wine, which stops the fermentation process. Consequently the dessert wines are sweet, with a high percentage of grape sugar which yeasts have not been able to completely convert into alcohol. Dessert wines are served as an aperitif before meals, or after meals with sweets, cakes or fruit. The wine must be sweet enough to match the taste of the dessert, and also to complement the sweet pleasure. We offer you “Slatka Mala”, the unique sweet tamjanika wine produced by the winery “Budimir”, and “Višnjica” from the winery “Jović”, produced in original technology, made from explicitly elected indigenous variety of sour cherry.
Sparkling wine and champagne
Sparkling wines are common as aperitif: dry sparkling wine, champagne, semi-sweet, sparkling wine, white dry or sweet wine, and prosecco.
With dry desserts without chocolate, sparkling wines of an older age are consumed.
Desserts such as cakes and ice cream are the perfect combination with special liqueur wines, semi-dry sparkling wines and aromatic sweet wines.
In the case of fruit, sweet white sparkling wine and liqueur Rose are the best choice.
Light white wine with pronounced acidity perfectly matches the appetizers, while fresh white wine with fruity aroma is recommended to be combined with less greasy delicatessen appetizers, garnished with light cheese, melon, white grapes and canapés.
Fish prepared in different ways, with or without a sauce, is perfectly compliant with white dry quality wine.
When it comes to meat, grilled white meat is perfectly complemented with dry white wine (Sauvignon Blanc).
Dry desserts without a chocolate, tolerate white sweet and semi-sweet wine very well.
Chardonnay is a very common grape variety, especially in colder climates, and is equally popular in both Europe and the New World. It is used for production of a refreshing, smooth, elegant and aromatic wine of mineral character, with floral and fruit aromas.The fullness of the flavor and juiciness vary depending on the climate, so it is produced in several styles. Chardonnay is a white wine of medium to full bodied, with the taste of yellow citrus, peach, apple and tropical fruit (bananas and pineapple), and often has the taste of cinnamon and caramel (when matured in buns there are spicy notes). It can also be sparkling. It fits perfectly with chicken, pork, mushrooms, creamy sauces and soft cheeses.
This variety of grapes is used for production of refreshing aromatic white wines, with high acidity, moderate alcohol, mineral character, dry finish and aromas of lemon and freshly cut grass. The wine comes in light yellowish color with gray and green tones. Consumed with fish, chicken, pork, veal, goat cheese, and other soft cheeses.
Pino is a white wine of a light body, with the aromas of citrus (limes, oranges), apples and pears and floral notes. Wines are potable, light-bodied, often with bitter taste on the paleo (bitter almond, quinine). Combined with salads and light cheeses.
The wine is light yellow with a gentle gray glare. Intensive primary herbal aromas are the developed on the nose, supported with excellent freshness with mild indications of dry meadow flowers in the background. The fragrance opens up in layers towards fruity aromas of lichen and white vineyard peach. The taste is fresh and light with vibrant with acids. Herbal aromas dominate with the indication of minerals in the background. Medium to full-bodied, with a pleasant and juicy flavor finish. As a unique indigenous variety of grapes, Morava streamed into the bottle with its taste reflects exactly the climate from which it originates.
Morava is recommended with seasonal salads with creamy toppings, fried and grilled white meat, white fish or as aperitif wine.
Tamjanika, temjanika or tamnjanika are just some of the local names for the white autochthonous Serbian variety that is cultivated in the vineyard of Župa. This wine has a musky scent, pleasant and harmonious taste and it is very smooth. In its yellow-green color, this wine has spicy notes of cinnamon, basil and sage, as well as fruity notes of citrus, pineapple and strawberry. It fits perfectly with fish and seafood, mushrooms, as well as with desserts with walnuts, hazelnuts and almonds.
This wine was made from the noble grape variety with the same name, grown in Župa, Serbia, named “Jagoda”, which is Serbian word for strawberry. Jagoda is a unique white wine that was first seen by the light of the day at the Botunjac winery. Produced without the use of selective yeasts, without enzymes, without the use of pumps, unfiltered, cold-stabilized. In the mouth it leaves a pronounced sweetness and aroma of honey. This is the aperitif wine, served with delicate potages and soups, with fish in sauce or fried.
Dry white quality straw yellow wine with greenish reflection, clear and consistent. The fragrance is fine and typical, fruity and floral, although the intense flower of the acacia dominates. The taste is dry, soft, very fresh and quite salty, medium-bodied, balanced and harmonious, and the subsequent almond flavor is an additional quality. Dishes which this wine nicely matches with are the white fish, pasta with meat, chicken with rice, grilled vegetables, white meat.
Trebiano is one of the most popular white grape in Italy and the one that comes from the area of Abruzzo is the finest. It is used for production of a superior dry white wine, golden-yellowish, with very intense and full aroma. It is rich with fruity, floral and spicy flavors. Clearly expressed hints of papaya, yellow peach, lavender, honey and vanilla are swirling in a kind of vortex of aromas. It is ideally combined with fried fish, white meat, some full-fat cheeses, pasta with vegetables...
Coupage is a process of mixing different wines, regardless of whether they are made from the same grape varieties or not. The aim of the procedure is to create a new wine, better than the individual wines used in mixing. It is conducted after fermentation process and ends with bottling.
Coupage changes the individual characteristics of wine (taste, color, acidity) and is not used to improve poorer or mediocre wines, but only to extract the maximum qualities from those of higher quality. Thanks to the tastes and aromas that intertwine and fight for supremacy on your palate, this wine can be enjoyed with all the food which is usually recommended with white wines.
Thanks to its simplicity, specific charm and plenty of airy aromas, these wines are becoming increasingly popular in the world in recent years, and so in our country. Ideal for spring and summer, because they combine light body and delicate aromas. However, they can equally be enjoyed if consumed as an aperitif or with light salads, appetizers and desserts during the colder days, in some warm and cosy corner of the restaurant Stambolijski. Very often rosé is a choice with dishes with pork and lamb.
The very color of the wine can vary from bright, delicate rosy color to light ruby, reddish shades. The color, as the aromas, largely depend on the variety from which the wine is made of, as well as the time that the juice is in contact with the grapevine. The traditional way to prepare rosé is to leave red grapes in contact with the juice for a short while, and the shorter it will be, the color of the wine will be brighter and tender. Rosé can be sweet, semi-dry or completely dry, which is mainly the style of most European rosé wines.
Delicate menuet of airy notes of rose will flood you with austere freshness. The long lasting finish behind it leaves the fullness of the taste of mature forest strawberries. It is ideal for cold appetizers, salads, grilled vegetables, grilled meat.
By choosing several varieties of grapes, a fascinating fusion of taste and aroma is created, authentic for each coupage separately. A slight hint of fruity notes that are intertwined with nutmeg aromas in every drop of rose wine blends will slowly seduce you. Each variety in the coupage will wrap its wine in its best characteristics, contributing to the overall impression by combining flavors and aromas with other varieties. we recommend you to choose your favorite coupage yourself according to your own preferences - because whatever you choose will not be wrong. Enjoy the coupage you have chosen with some of the dishes we recommend in the general description of rose wines.
Red meat (beef, veal, pork) and the wild game meat is accompanied with extremely full and strong red wines with developed varietal characteristics (Cabernet Sauvignon, Cormorant).
Prokupac goes ideally with eggs prepared in different ways, or dishes with prosciutto and cheese. When it comes to pasta, a stronger red wine is reserved for a spicy tomato dressing.
Cabernet Sauvignon is dark red in color and has aromas of black sour cherries, blackberries, green pepper, tobacco ... By maturing in the barrel it can get vanilla notes. Cabernet Sauvignon originates from Bordeaux and can be said to be the most popular wine in the world.
This wine is full-bodied, with high percentage of alcoholic, strong tannins and long-lasting finish, which is contributed by both tannins and the percentage of alcohol. Due to the medium level of acid it is good to be drunk with food. Food recommendations: beef, lamb, old cheeses, chocolate...
Merlot grapes are blue, which gives a dark wine. The wine is a medium-bodied, with a moderate level of alcohol and fresh aromas of red fruits and herbal notes. Merlot is ideally combined with: veal, musaka, turkey, goat and sheep cheese...
Black Tamjanika is an ancient grape variety, rare in the world, but characteristic for the area of eastern Serbia. The wine is dark red in color, has an intense muscat aroma. It has full-bodied and balanced taste with excellent flavor persistence. We recommend crna tamjanika with beefsteak, red meat and spicy dishes.
Pino noir has aromas of red fruits - cherries and cranberries, red flowers (roses), as well as herbal notes of beet and mushrooms. This is a medium -bodied wine with strong acidity and soft tannins. It is recommended with meat dishes and fish dishes, fits perfectly with the salmon file, tuna, pork, mushrooms, cheeses.
Prokupac is a red wine made from Serbian autochthonous grape variety. The wine has an intense ruby color, and the tones of ripe red fruits are scented. The taste of the wine is moderately full with a balanced structure and a long finish. It is recommended with red meat, lamb and pork.
Vranac is considered as the most important grape variety in Montenegro, Herzegovina and Macedonia. It is also present and popular in Serbia. Wines of this variety are dry, have strong tannin structures and medium to high acid levels. The color of the wine goes from purple to intense dark ruby color. Aromas of cinnamon, chocolate, flowers, dark fruits, herbal flavors, even aroma of oak appear on the scent. The taste is full, soft and with a long and subtle finish. Vranac is extremely fond of an oak barrel and maturation in a bottle. Recommended with smoked or grilled meat, salads and old cheeses of strong flavors.
Shiraz has aromas of blueberries, plums, tobacco, meat, black pepper, violet... It is a full-bodied wine that is most common in the Rhone Valley in France. It has intense fruity taste and medium-strong tannins. It is recommended with beefsteak, sausages, hard cheeses...
Coupages created from different varieties of red wine are real works of art: unique combinations of passionate aromas and strong flavors that conquere at the first glutton. The differences between coupages are incredible, depending on the grape varieta that prevails, while on the other hand they are all followed by indisputable quality. Coupages will fit with all the dishes that we usually recommend with red wines.
Plavac mali is an autochthonous Dalmatian variety and is considered as an ecological product, since there is no use of the chemical means of protection. Red fruits, mild notes of vanilla and the varietal scent of the plavac mali, grown in Dingač vineyard, are breathing through the scents of wines made of this variety. The wine has fine mature tannin, creamy, fruity and earthly aromas, a long finish that adorns the flavors of the mint and herbs. It fits perfectly with beefsteak and red meat, strong cheeses.
Following the style of a typical Italian wines, this is a wine with very rounded taste and with a lot of fruit flavors. Each vintage is aged in brand new barrels. The wine has strong and extraordinary aromas, with its ruby red colors followed by flaming reflections. Full-bodied and complex, it releases flavors of fruit and flowers, fragrant spices with heating. You may feel the scents of berries, blackberries, dried flowers, violet, vanilla and clear hints of dark chocolate. As far as food is concerned, there is no dilemma: such a wine is looking for a good steak.