How to Choose Wine: From Label to Glass
If you can read the label, you can't go wrong: grape varieties, what "body" means and the right bottle for your dinner.
The wine shelf can look crowded, but answer three questions and the right bottle stands out: which grape, which body, which food?
What should you look for on the label?
The grape variety defines the character: Öküzgözü is fruity and lively, Boğazkere tannic and powerful, Malbec rich and soft. The vintage isn't critical for everyday wines; the producer's consistency matters more. On our red wine shelf, reliable labels from Kavaklıdere, Doluca and Kayra are always in stock.
Which wine with which food?
Red meat and grills → a tannic red (Buzbağ, Malbec). Fish and seafood → a fresh white (Sultaniye, Sauvignon Blanc). Meze and summer evenings → a chilled rosé. Celebrations → sparkling; Prosecco for everyday, champagne for special occasions.
At what temperature should wine be served?
White and rosé at 8–12°C (leave for 10 minutes after taking out of the fridge), red at 16–18°C (a light chill works well in the Cyprus heat), sparkling at 6–8°C.
A good starter selection?
An Öküzgözü-Boğazkere red + a Sultaniye white + a Prosecco: all three are in our wine catalogue, and together they'll rescue most dinner parties. Order now for delivery across North Cyprus — and we're happy to help you choose a label.
