Blinis are fried with a generous amount of butter and traditionally eaten with various types of roe. Thanks to the sour batter, they pair well with fruity white wines that can also have a bit of residual sugar.
Other accompaniments often include smetana, raw onion, and pickled cucumber. An excellent blini wine comes from Germany. Wein- und Sektgut Barth’s Riesling Fructus is intensely fruity in flavor, which is accentuated by the wine’s residual sugar content (around 25 g/l, depending on the vintage). Rheingau is one of Europe’s coolest wine-growing regions, so the fruitiness is balanced by a delightfully crisp acidity, making the wine extremely enjoyable.
If you prefer a drier option, Wolfberger W3 is particularly well-suited, as aromatic grape varieties replace the sweetness of residual sugar. Muscat especially brings floral notes to the wine, which can be perceived as sweetness. The other varieties are the well-known Alsace grapes Riesling and Pinot Gris.
From Wolfberger’s portfolio, you can also pick the classic, reliable Alsace options: Wolfberger Riesling, Crémant Brut, or the organic-certified Crémant Organic.
And since blinis are being enjoyed, vodka shots are also an integral part of the food culture. A premium-level shot experience is offered by Hõbe Organic Vodka.
