
One thing is for shore, you want be wrong if you choose local wine with some local or regional Serbian specialty, cause during the time food and wine have find common language.
Thus, Vojvodina's domestic hum best match white wines: smederevka, plemenka, green sylvan, italian riesling, rose or early game. With kajmak (authentic Serbian dairy dish) and white cheese best match strong white wines like italian riesling, župljanka, žilavka or white burgundy. Užička pršuta (Smoked ham), kulen (type of pork sausage), sudžuk and the other smoked dishes or delicatessen best match with some lighter red wines and if you try, beside that, cheese and kajmak than good choice is very cold dry white wine.
Serbian specialty gibanica with cheese best match with white wine which have no strong aroma - smederevka, plemenka, župljanka or lighter riesling. With the meat pie, which is usually served as a very strong appetizer you should drink only strong red wines , game, merlot or black burgundy. With unavoidable roast pork best combination is medium strong or even light white wine like plemenka, smederevka and italian Riesling as well as lighter red aromatic wine. With a roast lamb we recommend rich aroma white wine: italian Riesling, dry burgundy, chardoney, rayna riesling but also and strong red wine - cabernet sauvignon.