Portugizeer wine in 2005.  is characterized by noticable acidity and specific cherry scent of continental type.
Portugizeer is served in a glass for young wine, on 13-15  oC. This wine goes with various dishes: ham and eggs, button mushroom, smoked ham, smoked bacon, home made sausage, baby beaf, pork, cow cheese, goat and sheep cheese.

Riesling wine in 2005. has well known characteristics of Kutjevo riesling as well as increased acidity, it is more fruitfull and has an extesive peachy scent.
Riesling is served in riesling glass. It is served on 10 oC as an aperitif, also with cold hors-d'oeuvre (smoked ham, smoked salmon, smoked bacon), cold vegetables (asparagus,avocado,artichoke head), white fish,veal, lamb and cutlets.

Rhine riesling 2005. has an exuisite aroma with regular acidity and a service-tree scent.
Rhine riesling is served in a tulip shaped glass with a widde opening on 10 to 12 oC. It is served after sea food, for example scampi, calamari and mussels as well as snails, smoked fish, fried and cooked white fish, asparagus, artichoke hearts, njoki, spagetti, nuddels, featherd wildlife, cheese as edamer, gouda and melted cheese.

Traminer 2005. was picked later this year because of the mild climate, so it has more sugar than usual. Traminer has a black locust tree scent.
Traminer is served from chardonay glasses on 6-8 oC and the predicat types on 10oC. Semidry traminer is recommended with a goose liver pie hors-d'oeuvre and with a sweet desert.