Origins OF Plavac Mali

Plavac Mali is Croatia’s most widely grown red grape variety and a favorite in Dalmatian winemaking. The unique terroir of southern Croatia produces a range of indigenous red and white wines with distinct flavors and aromas. If you’ve ever sampled Croatian wine, chances are you’ve tasted Plavac Mali! Some of the country’s finest and most expensive wines are made from this grape.

The name “Plavac Mali” translates to “small blue,” perfectly describing the appearance of the grapes on the vine. Plavac Mali’s intriguing history has long fascinated wine experts. Its true origin was once a mystery, often mistaken for Zinfandel.

Interestingly, a Californian winemaker of Croatian descent, Mike Grgich, played a role in uncovering Plavac Mali’s connection to Zinfandel. He believed Zinfandel had Croatian roots and supported DNA research to prove it.

DNA analysis in 2000 confirmed that Plavac Mali’s “parents” are native Croatian varieties, Crljenjak Kaštelanski (the ancestor of Zinfandel) and Dobričić (an ancient red grape from Šolta Island).

characteristics of Plavac Mali

Plavac Mali, a late-ripening and low-yielding grape variety, showcases various styles influenced by winemaking techniques, terroir, and micro-locations. From approachable and fruit-forward to complex with aging potential, its wines offer a spectrum of flavors.

For example, renowned wine subregions like Dingač and Postup on the Pelješac peninsula and micro-locations on islands like Hvar, Brač, and Vis produce exceptional Plavac Mali wines with an aging potential of 20+ years.

Typically bold and flavorful with higher alcohol and tannins, Plavac Mali wines range from dry to semi-dry or sweet Prošek wines, a traditional Croatian dessert wine. Rich in dark berry aromas, these wines can also reveal notes of dried figs, carob, raisins, and sweet spices.

Oak-aged Plavac Mali wines have pronounced aromas of leather, cedar, baked fruit, and spices, with medium to full body, integrated tannins, moderate acidity, and a juicy, long-lasting finish.

Stina Winery, for instance, pioneers new methods to create vibrant, complex Plavac Mali wines from extreme single vineyards – such as Stipančić and Murvica. Here are some key characteristics associated with the Plavac Mali:

• Color: Plavac Mali wines typically exhibit a deep red to garnet hue, with most being opaque in the glass.
• Aroma: These wines offer a complex aromatic profile, evolving with each sip to reveal layers of dark fruits such as blackberries and plums, along with occasional hints of carobs, dried figs, or cherries. Mediterranean herbs like sage or thyme, as well as spicy and peppery notes, may also be detected.
• Body: High-quality Plavac Mali wines are known for their richness, full-bodied nature, boldness, and intensity, providing a substantial feel on the palate.
• Tannins: Tannins are integral to the varietal character of Plavac Mali, providing structure that can be quite firm. This characteristic aids in the wine’s aging process, allowing it to become smoother and more balanced over time. While aging in wooden barrels is common to soften the tannins, some exceptional examples are aged in stainless steel tanks.
• Alcohol Content: Thriving in Dalmatia’s rocky soils, Plavac Mali grapes naturally accumulate sugars, resulting in wines with a moderate (13.5%) to high (16%) alcohol content. This adds richness and warmth to the finish, although balancing alcohol levels poses a significant challenge in winemaking.
• Terroir Influence: Plavac Mali wines showcase distinct qualities influenced by the specific location where the grapes are grown. Subregions like Dingač and Postup on the Pelješac peninsula, as well as Komarna across the Pelješac Peninsula, are renowned for producing exceptional wines. Additionally, noteworthy micro-locations can be found on the islands of Hvar, Brač, and Vis.
• Lower Acidity: Plavac Mali grapes typically have lower acidity, enhancing the prominence of fruit flavors and giving the impression of sweetness, even in dry wines.
• Ageing Potential: Plavac Mali wines demonstrate the ability to mature and develop complexity over time. The finest examples shine after aging for 20+ years or even longer.
• Terroir Wines: Plavac Mali is noted for ripening unevenly unless grown in specific terroirs that produce exceptional wines. It’s not uncommon to find both unripe green berries and ripe raisins on the same grape cluster.

Terroir influence on Plavac Mali wines

Plavac Mali wines exemplify how the unique features of terroir and microclimate play a pivotal role in shaping both the grapes and the resulting wines.

Thriving in the hot and sunny Mediterranean climate, as well as in rocky and nutrient-poor soil, Plavac Mali grapes reach their full potential, especially on the sun-drenched southern slopes. Here, they produce full-bodied wines renowned for their exceptional quality and remarkable aging potential.

However, cultivating Plavac Mali can be a challenge if not done under optimal conditions. Its tendency to ripen unevenly is a well-known characteristic among winemakers.

When fully ripe, Plavac Mali grapes often have high levels of tannins and sugars but relatively low acidity. Achieving the perfect balance in Plavac Mali wines can thus be quite demanding for winemakers.

Exceptional terroirs highlight the distinctive traits of Plavac Mali. Traditionally, the most coveted vineyard sites for Plavac Mali were located on the southern, steep slopes of Dalmatian islands and the mainland.

Triple insolation Plavac Mali

Triple insolation is a term often linked with Plavac Mali, referring to the unique sun exposure it receives in sloped vineyards. This triple insolation involves:

1. Maximum exposure to direct sunlight and sea breezes, intensified by limited rainfall.
2. Sun rays reflected from the nearby coastline and vineyards on 45° inclined slopes.
3. Additional light reflection from the white rock surfaces beneath the vines.

In essence, triple insulation means that Plavac grapes on the vine receive sunlight from three directions: directly, reflected from the white stone in the soil, and reflected from the sea.

However, with the increase in dry periods and climate change, this distinctive feature can sometimes become more of a challenge than an advantage. Some Plavac Mali wines may lack balance due to uneven or overripe grapes, along with low acidity, resulting in a somewhat muted flavor.

Nevertheless, different regions have their unique characteristics. For example, Plavac from the Komarna subregion is rarely overripe but tends to be highly concentrated and tannic, yet balanced. Similarly, Plavac Mali Stipančić from a single vineyard on Brač island shares similar traits.

Plavac Mali from Vis Island is notable for its ability to maintain balance even with higher alcohol levels. The sandy sediment in the topsoil and throughout the soil composition aids the Plavac Mali vines in achieving optimal ripeness.

So, if you encounter a bottle of Plavac Mali with 15% alcohol or more, don’t immediately assume it will taste too alcoholic. In fact, in the finest examples, you may not even notice the high alcohol content.

Where do the best Plavac Mali wines come from?

The best Plavac Mali wine subregions enjoy a typical Mediterranean climate: hot, dry summers with abundant sunshine and refreshing sea breezes.

The soil, rich in limestone and porous, efficiently absorbs rainfall, storing water deep underground where the vines’ extensive roots can reach, sometimes up to 10 meters deep.

These factors combine to create ideal conditions for Plavac Mali grapes to flourish. The most famous wine appellations known for outstanding Plavac Mali wines are:

• Dingač and Postup, Ponikve, Trstenik, and Mili on the Pelješac peninsula,
• Hvar Island, especially Ivan Dolac and Sveta Nedilja,
• Brač Island, especially Murvica and Stipančić,
• Komarna,
• and other distinctive subregions in Korčula and Vis Island, or
• Jadrtovac near Šibenik.

Plavac Mali from Pelješac Peninsula

The Pelješac Peninsula holds a special place in Croatia’s winemaking scene, particularly renowned as the “wine kingdom” of Plavac Mali. While white grape varieties also grow here, it’s the native Plavac Mali that truly shines, putting this region on the global wine map.

When it comes to red wines and Pelješac, Dingač is the first name that comes to mind among Croatians. Plavac Mali thrives in the extreme conditions of this rugged and wild seven-kilometer stretch of coastal land, making Dingač one of Croatia’s most unique appellations.

Exploring Dingač is a must for wine enthusiasts and anyone eager to experience one of the world’s most captivating vineyard landscapes. Dingač was the first wine appellation in the former state to receive geographical protection, way back in 1962.

Only wines made from grapes harvested from old bush-trained vines in this specific area can bear the Dingač label. Winemakers proudly uphold this distinction because Dingač wines enjoy worldwide renown, thanks to the favorable conditions that contribute to their exceptional quality.

Another renowned Plavac Mali cultivation area on the peninsula is Postup, the second Croatian wine appellation to receive state protection after Dingač, back in 1967. Other notable subregions in Pelješac include Ponikve, Trstenik, and Mili.

Family-owned wineries are gaining recognition in the global market for producing exceptional signature wines, with consumers increasingly favoring labels from these smaller producers. Pelješac’s wine kingdom has also attracted foreign investors, who now own some of the most esteemed wineries in the area.

Plavac Mali from Brač Island

Brač Island isn’t just famous for its stunning scenery and historic landmarks but also its vineyards and rich winemaking tradition. The island’s climate, soil, and local grape varieties all contribute to producing high-quality wines that are loved both locally and internationally.

In Bol, you’ll find the impressive Stina Winery, known for its exceptional Plavac Mali wines. The vineyards they source from are among the most extreme and picturesque in Croatia, meticulously restored to their former glory.

Stipančići and Murvica vineyards boast incredibly steep slopes, with Murvica standing out as the highest-altitude vineyard on the island. Harvesting on these steep slopes is a thrilling yet challenging experience, with workers fastening crates to themselves to prevent slipping.

Despite the daunting terrain, the extreme slopes and climate create the perfect conditions for Plavac Mali to thrive. Stina Winery offers three internationally acclaimed Plavac Mali labels, each providing a unique insight into Brač’s terroir:

Stina Plavac Mali Majstor: Harvested from the best positions for Plavac Mali around the village of Murvica, this wine boasts abundant red and black fruits, refined tannins, and a well-integrated wood influence from aging. It’s rich, with excellent aging potential, perfect for pairing with grilled meat or aged cheese.

Stina Plavac Mali Stipančić: A single-vineyard wine from Pustinja Stipančić, known for its steep slopes, southern exposure, and rocky soil. This wine is concentrated and fresh, with a rich bouquet of plums, Mediterranean scrub, and hints of smoke and leather. It pairs wonderfully with red meat dishes, mushrooms, truffles, and dark chocolates.

Stina Plavac Mali Remek djelo: Produced in exceptional years, this dry yet fruity wine is a true masterpiece. With only 350 bottles produced, it offers silky tannins, rich fruitiness, and elegant oak components. It’s full-bodied yet refined, perfect for special occasions.

Plavac Mali from Hvar Island

In Croatia’s sunny haven of Hvar Island, Plavac grapes enjoy a sun-drenched existence. Stretching along the coastline, vineyards absorb the radiant energy bouncing off the sea and rocky landscapes, infusing each grape with intense flavor.

Nestled along the Dalmatian coast, Hvar Island boasts not only beautiful beaches and vibrant nightlife but also lush lavender fields, olive groves, and vineyards. Hvar Island has a rich winemaking heritage dating back to the 4th century B.C., making viticulture an integral part of its cultural identity.

The Stari Grad Plain vineyards, a UNESCO World Heritage Site, stand as a testament to this legacy. These ancient plots, marked by dry-stone walls, reflect the ingenious land management techniques of Greek settlers, providing a glimpse into farming practices of ancient times while still remaining active today.

Plavac Mali reigns supreme here, constituting a whopping 70% of all plantings. Hvar Island is renowned for its extraordinary and diverse vineyards, spanning from famed appellations like Ivan Dolac and Milna to Sveta Nedjelja and Zavala. This picturesque region, where the Mediterranean sun and sea converge, yields exceptional wines worthy of celebration.

Plavac Mali from Vis Island

Vis Island stands out among the Dalmatian islands for several reasons. It’s not just its remote location that sets it apart, but also the scarcity of vineyards on its southern slopes overlooking the Adriatic Sea. Plavac Mali grown on Vis Island possesses a unique quality: it can handle high alcohol levels while still maintaining balance.

Several factors contribute to this beyond just cultivation techniques. The type of soil on Vis Island plays a crucial role in grape ripening. Compared to other regions where top-quality Plavac Mali is grown, the vineyards of Vis Island boast sandy soil. This sandy composition likely aids in achieving optimal grape ripening, resulting in well-balanced wines even with higher alcohol levels.

The majority of Vis Island’s vineyards are situated inland, amidst limestone fields, each imparting distinct characteristics to the grapes they nurture. Among the notable examples are the four different Vis Island Plavac Mali wines crafted by Vislander Winery.

Plavac Mali from Korčula Island

Korčula stands out among the Dalmatian islands for its unique characteristics. Covered with dense forests, it’s often referred to as the “black island.” Interestingly, Korčula is renowned for its white wines Pošip and Grk, a departure from the typical Plavac Mali domination in Dalmatian vineyards.

For example, Plavac Mali from Lumbarda is greatly different in style and character. It carried the same recognizable aromatic profile, only in a much thinner body. The tannins are also softer and the weight is supported by lively freshness, often a crucial issue for Plavac Mali.

Plavac Mali from Komarna

Komarna stands as Croatia’s youngest fully organic wine region. Situated opposite Pelješac, Komarna basks in a south-southwest orientation. Its vineyards sprawl across various altitudes, ranging from 250 meters to sea level, boasting an average slope of 30%, climbing up to 45% in select vineyards.

Benefiting from its close proximity to the sea and excellent aeration, Komarna offers an ideal setting for eco-conscious wine cultivation, requiring minimal protective measures. The microclimate is favorable, providing ample sunshine hours and a constant sea breeze, while the sun’s reflection off the sea and limestone surfaces enhances sun exposure.

Unlike Pelješac, Komarna experiences cool nights, allowing Plavac Mali wines from the region to retain remarkable freshness. When sampled, you’ll notice fewer jam and plum characteristics, yet the wines maintain concentration and power akin to those from the renowned Dingač and Postup appellations.

The Komarna area demonstrates that Plavac Mali can showcase diverse qualities while remaining consistently exceptional, authentic, and downright delightful.

Conclusion

Venturing into new wine territories? Exploring Croatian wines is an excellent choice, especially if you’re dipping your toes into the vibrant world of Croatian viticulture.

Plavac Mali, in particular, serves as an ideal introduction to the rich tapestry of Croatian wine. It’s a wonderful entry point that promises to unravel the intricate aromas and flavors characteristic of this indigenous Croatian red grape variety.

Prepare to be pleasantly surprised! Delving into the world of Plavac Mali will undoubtedly broaden your appreciation for Croatian wines, offering a fresh perspective and a newfound appreciation for the country’s vinicultural heritage.

NOTE: The article was originally written at wineandmore.com

The post Plavac Mali Decoded: Your Ultimate Guide appeared first on Total Croatia.

Dalmatian cuisine: overview

Exploring the culinary delights of Dalmatia in Croatia is a dream for food lovers. Every recipe and dish here reflects the deep-rooted love for food ingrained in the Dalmatian lifestyle and culture.

Dalmatian cuisine derives its unique flavor from local ingredients and traditional cooking methods passed down through generations. It’s this deep appreciation for delicious food that makes Dalmatian cuisine stand out.

Abundant in seafood and featuring authentic meat dishes, Dalmatian cuisine combines various Mediterranean flavors. The coastal ambiance and timeless traditions shape the essence of its culinary delights.

Shaped by centuries of history, Dalmatian cuisine is a captivating blend of cultural influences. From ancient Roman and Greek flavors to Italian touches, it tells a unique story of merging traditions.

Dalmatian wines complement the region’s cuisine beautifully with a variety of local, indigenous grape varieties.

Whether it’s a refreshing white wine with seafood or full-bodied reds with hearty stews, each sip and bite is a taste of Dalmatia’s rich history and traditions.

HOW TO PAIR wine with Dalmatian cuisine?

Croatia, particularly its Dalmatian coast, beckons wine lovers with its exquisite and diverse wine offerings. Pairing these wines with Dalmatian cuisine means understanding how each wine’s distinct traits complement the flavors and textures of local dishes. It’s all about finding the right balance of acidity and tannins to enhance the richness of authentic Dalmatian delicacies.

Whether you’re savoring iconic dishes like octopus cooked under a bell (peka) or indulging in squid ink risotto, steamed mussels, or fish stew, there’s always a local wine that perfectly complements the meal.

Consider the main ingredient and how it’s prepared when choosing wine pairings. For instance, light white wines like Kujundžuša or Bogdanuša complement boiled or steamed white fish, while Dalmatian whites like Maraština or Vugava contrast well with seafood-rich dishes like brodet and scampi na buzaru.

For grilled dishes, try Pošip or Debit, and for baked or roasted foods, opt for aged Pošip or macerated Maraština. Remember, the texture of the dish guides your wine choice, so adjust accordingly for the best pairing.

To make a perfect match, it’s crucial to balance the acidity in your dish with the tannins in your wine. If your food has bright acidity, go for a wine with softer tannins to harmonize the flavors.

Conversely, if your dish is less acidic but has richer flavors, a wine with higher tannin levels can complement it nicely. Achieving this balance enhances the overall dining experience.

Understanding how to balance acidity and tannins opens up a world of options for creating delicious pairings. It ensures that neither element dominates, letting both the food and wine shine together.

7 MUST-TRY Dalmatian FOOD AND WINE PAIRINGS

Explore our pick of the top five authentic Dalmatian dishes for a genuine food and wine pairing experience.

Janjetina ispod peke (slow-cooked lamb under the bell)

Slow-cooked lamb under the bell, known as Janjetina ispod peke, showcases Dalmatia’s expertise in meat dishes, despite its coastal fame for seafood.

Peka, a bell-shaped cast iron lid, is the star of this traditional cooking method, used for various dishes including lamb, veal, or octopus. The dish simmers slowly under the peka lid over an open fire, resulting in tender, flavorful meat infused with aromatic herbs like rosemary and sage.

Janjetina ispod peke, featuring lamb slow-cooked to perfection, is a regional favorite. Paired with wines like Vislander Plavac Mali Tihobraće, known for its strong structure and expressed tannins will elevate the dining experience with its savory flavors and tender texture.

Pašticada (braised beef stew)

Now, let’s talk about another classic Dalmatian delight – Pašticada. This braised beef dish is bursting with rich flavors and is often served with homemade pasta or gnocchi, making it a beloved staple in Dalmatian cuisine.

To prepare pašticada, beef is marinated in vinegar and spices for a couple of days, then slow-cooked in red wine or Prošek along with bacon, tomatoes, dried prunes or figs, and root vegetables. Traditionally served at weddings and special gatherings, this dish can be topped with grated cheese for an extra flavor boost.

Pašticada pairs perfectly with Plavac Mali Milna from Vislander Winery, a robust wine with a strong structure and bold tannins.

Brujet, brudet or brodet (fish stew)

Let’s move on from the delicious slow-cooked meats and explore another iconic dish of Dalmatian cuisine – Brudet. Fish brudet is a beloved traditional dish enjoyed across Dalmatia, Kvarner, and Istria regions of Croatia. Whether you call it brujet, brudet, or brodet, one thing’s for sure – it’s delicious!

For fish brudet, you can use various fresh fish, shellfish, and crustaceans like monkfish, grouper, scorpionfish, and hake, along with shrimp and other shellfish. The key is to have a variety of fish for maximum flavor. But don’t worry if you can’t find them all – you can even make it with anchovies!

These ingredients are simmered in a savory tomato-based sauce infused with Mediterranean herbs, onions, garlic, and a dash of vinegar for a delightful balance of flavors. Sometimes, bay leaves and chili peppers are added for extra taste.

Brudet is traditionally served with polenta, and it pairs perfectly with Vislander Bugava Antique. This wine is creamy yet vibrant, with a full-bodied, structured taste that layers beautifully on the palate, enhancing the flavors of the dish.

Scampi buzara (Shrimp) in red tomato sauce

Scampi Buzara in red tomato sauce is a tasty dish where scampi are cooked in a rich tomato sauce. Scampi, or prawns, are sautéed with garlic, onions, and tomatoes to create a savory base. Herbs like parsley, basil, and red pepper flakes are added for extra flavor.

The sauce simmers until the scampi are cooked through and soaked in the tomato sauce’s vibrant flavors. Served hot and garnished with fresh herbs, it’s a delightful seafood dish typical of coastal Croatia. This cooking style is common in Dalmatia and Istria, where similar seafood dishes are enjoyed with crusty bread for dipping.

While scampi are the usual choice, other seafood like mussels, clams, or small fish can also be cooked this way. Choosing the right wine for tomato-based dishes like this can be tricky. You’ll want a wine that balances the sauce’s acidity while complementing its sweetness and depth.

A fresh, lively red like Darnekuša works well, with its low tannins and high acidity. Plavina is another good option, with lower alcohol and softer tannins but higher acidity. For scampi buzara, a crisp rosé like Vislander Rose is recommended. Its lively acidity adds a playful balance to the sauce’s concentrated flavors, making it a perfect match for this dish.

Dalmatian mussels buzara (Dagnje na buzaru)

Buzara, a local term for “stew,” is a beloved dish in Croatian coastal cuisine, often made with shellfish or crabs. Dagnje na buzaru, or Dalmatian mussels buzara, is a classic coastal dish made with mussels as the star ingredient.

The mussels are cleaned and gently heated in a pot until they open up. Meanwhile, a mix of olive oil, garlic, parsley, and pepper is sautéed in another pan. This flavorful mix is then combined with the mussels, along with lemon slices and a splash of white wine, and simmered briefly. Some breadcrumbs may be added to thicken the sauce before serving, with plenty of bread on the side for dipping.

Mussels go well with richer white wines like Vislander Bugava Premier. Another popular variation involves cooking fresh mussels in a savory red tomato wine sauce, with garlic and parsley. When served with a red sauce, similar wine pairing principles apply as with scampi dishes.

Ston oysters and mussels

Oysters and mussels from Ston and Mali Ston are highly prized by both locals and tourists alike. The eastern part of the Pelješac Peninsula, particularly the Ston area, is renowned for cultivating top-quality European flat oysters and mussels. These shellfish benefit from the region’s pristine seawater and favorable marine conditions, resulting in exceptional flavor and texture.

Oyster farming has been a tradition in Dalmatia since ancient Roman times, with locals preserving the European Oyster, a species endangered elsewhere. Enjoyed best when served raw and tender, these delicacies are typically presented on ice with a squeeze of fresh lemon juice.

Pairing these delectable treats with chilled, youthful wines like Kujundžuša, Debit, or lively sparkling wines such as Vislander Komiška Bonda, a blend of Kuč and Vugava grapes, elevates the dining experience to new heights.

Riba na gradele (grilled fish)

Grilled fish, or riba na gradele, is a beloved tradition along the Dalmatian coast. The whole fish, including the head, is grilled over an open fire, either at home or in restaurants. Before grilling, the fish is dried to remove excess moisture and then placed on the preheated grill grates, called gradela, usually fueled by wood or charcoal. Throughout the cooking process, the fish is basted with rosemary-infused olive oil for added flavor.

Typically served with blitva (swiss chard), boiled potatoes, and a sauce made of olive oil, parsley, and garlic, grilled fish is a classic Dalmatian dish.

Pairing options depend on the fish’s flavor profile. For grilled white fish with a stronger taste, fresh and lively wines with pronounced minerality like Malvasia, lighter Graševina, and Vislander Vugava are excellent choices. If the fish is oily and heavily seasoned, opt for aged Pošip or macerated Malvasia. For bluefish or fish with intense grilled flavors, fuller and stronger white wines like Debit, macerated Maraština, Pošip, aged Chardonnay, and Malvasia are recommended.

CONCLUSION

In summary, Dalmatia is a paradise for both wine and food lovers. Its unique flavors and culinary traditions, deeply rooted in history, are gaining popularity among more and more people.

For those who value authenticity, tradition, and locally sourced ingredients, Dalmatia offers an abundance of culinary delights. One of the best ways to experience the true essence of Croatian cuisine and wine pairing is by dining at the cozy taverns known as “konoba” scattered along the coast.

These charming establishments often serve the hearty dishes we’ve discussed in this guide. With this overview of pairing Dalmatian food and wine, we hope you’re eager to embark on a delightful culinary adventure through the wonders of Dalmatia.

NOTE: Find more authentic Dalmatian food and wine pairing recommendations and recipes in the original article written by wineandmore.com

The post Exploring Dalmatian Cuisine: Pairing Food and Wine appeared first on Total Croatia.

Let’s Get to Know Pinot Gris

Pinot Gris is a mutation in the Pinot family, related both both to Pinot Noir and Pinot Blanc. Its grapes have a pinkish-gray skin, hence the “gris” or “grigio,” which basically means “gray.”

This grape is a chameleon, showing off in different styles. You can sip on anything from light and zesty to full-bodied, oily, and late-harvest Pinot Gris wines.

Winemakers get creative with techniques like cutting yields, barrel aging, and wild yeast fermentation to affect the texture, feel, and taste. Some excellent examples of Pinot Gris are made as sweet dessert wines, rosés, or amber (orange) wines.

With its many names and global vineyard presence, it’s key to recognize the aromatic vibes and style before picking the perfect dish to pair it with.

Pinot Gris AND ITS Various Terroirs

Alsace Pinot Gris wines are rich and aromatic, featuring smoky notes and flavors like dried fruit, honey, apricot, beeswax, and gingerbread. They’re great with Alsatian dishes like aged cheeses, foie gras and terrine. They also pair nicely with spicy Asian and Indian cuisine if they have a medium to full body and a touch of residual sugar.

Italian Pinot Grigio is known for its light, crisp, and dry style, often featuring citrusy flavors. It’s a great match for classic Italian appetizers, seafood salads, light pasta dishes with clams or prawns, and even sushi.

Let’s explore the countries and regions where Pinot Gris is more widely cultivated:

• Italy
  • Regions: Friuli, Trentino-Alto Adige, Veneto, Lombardia, Emilia-Romagna, Tuscany
  • Characteristics: Typically dry with bright acidity. Ripe stone fruit flavors in Alto Adige, fuller body in Friuli-Venezia-Giulia, lightest style in Venetian plains.
• France
  • Region: Alsace
  • Characteristics: Produced in dry, off-dry, and sweet styles. Floral and fruity with hints of flint and smoke. Medium to full-bodied with ripe orchard flavors and honeyed bitterness. Outstanding late-harvest wines like Vendanges Tardives and Sélection de Grains Nobles.
• USA
  • Regions: Oregon (Willamette Valley), California
  • Characteristics: Medium to full-bodied in Oregon with lively fruit flavors and floral aromas. Lighter-bodied in California with ripe fruit notes and citrus/herbaceous aromatics.
• Germany
  • Regions: Baden, Rheinhessen, Pfalz
  • Characteristics: Grauburgunder or Ruländer with less alcohol and lively acidity in Baden. Ripe and concentrated taste with hints of stone and tropical fruits. Sweeter styles often labeled as “Ruländer”.
• South Africa
  • Region: Western Cape
  • Characteristics: Crisp and light with floral, fresh apricot, white peach, and citrus fruit flavors.
• New Zealand
  • Regions: North Island (Hawkes Bay, Gisborne), South Island (Marlborough, North Canterbury)
  • Characteristics: Aromatic wines with peach, red apple, and cinnamon flavors in Marlborough. Aromatic Pinot Gris with pear, stone fruit, ginger, and cinnamon spice flavors in North Canterbury. Ripe, concentrated flavors in various styles in Hawke’s Bay.
• Australia
  • Regions: Tasmania, Victoria (King Valley, Yarra Valley, Mornington Peninsula), South Australia
  • Characteristics: Elegant, crisp, zesty, or textured, silky, and complex styles. Delightful nutty character after aging in cooler regions.
• Argentina
  • Regions: Mendoza, San Juan, Rio Negro
  • Characteristics: Excellent balance, acidity, and complexity in cooler climates. Citrus, pear, apple, mineral, and floral notes with hints of tropical fruits.
• Hungary
  • Regions: Badacsony, Mátra
  • Characteristics: Medium to full-bodied with flavors of ripe orchard fruits like pear and apple, along with hints of stone and tropical fruits.

But other regions worldwide offer their own twist on Pinot Gris, often resulting in even more delightful outcomes, especially when it comes to versatile food pairings.

For instance, one standout example comes from Croatia: Martin Albus Pinot Gri. Sourced from a single vineyard in the Slavonia and Danube wine region, specifically the Orahovica sub-region.

All wines from the Albus micro-location showcase pronounced minerality, with Pinot Gris expressing it most prominently. With a darker yellow color and lovely aromatics that captivate the senses from the first whiff, you’ll notice a complexity of fruity and herbal scents, including stone fruit, exotic fruits, apricots, peaches, passion fruit, and mint. 

On the palate, it’s delightful, with a hint of saltiness adding to its mineral character. It has a medium-lasting and highly drinkable quality, offering a gentle and approachable palate. Its lively finish makes it a perfect match for a variety of dishes, from exotic Asian cuisine to poultry and oily fish with spicy accompaniments.

The Martin Albus brand represents a notable advancement in the quality and character of Croatian Pinot Gris. It’s worth mentioning that all grapes for Martin Albus wines are handpicked, and the wines are produced in limited batches.

To bring out the best in Pinot Gris, serve it chilled but not too cold; aim for around 45-55°F / 7-13°C (9-13°C). This allows its full bouquet to blossom without being dulled by excessive cold.

Pinot Gris Food Pairing TIPS

Here are some food pairing tips for a perferct Pinot gris pairing.

Spicy food:

• Chilled dry Pinot Gris with its crispness cuts through the flavors of Mexican dishes such as roasted and spiced cauliflower tacos, but also complements great buttery smoked eel, with rich, dense, and creamy horseradish sauce.
• Try sipping on vibrant, acidic, refreshing Pinot Gris when you dig into fish curry or oysters topped with tangy hot sauce. The wine’s bright notes and a hint of sweetness can cool down the spice, making each bite more delicious than the last.

Chesse:

• Sheep cheeses such as Manchego, marinated feta, and pecorino also complement Pinot Gris well.
• Opt for Pinot Gris when serving pungent washed-rind cheeses. The wine’s crisp acidity cuts through the richness of cheeses like Morbier, Raclette, and Taleggio.
• Choose this wine to highlight the creaminess of softer cheeses. Pinot Gris has a fruity zest that complements the subtle flavors of fresh ricotta, brie, camembert, gruyère, or burrata beautifully.

Fish and seafood:

• Choose dishes that include calamari, sushi, fried fish, shrimp salad, grilled halibut, or salmon. Pinot Gris’s high freshness cuts through the richness, complementing these foods wonderfully.
• Look for recipes featuring lemon butter sauces or herb-infused dressings. These pair exceptionally well with Pinot Gris, as its citrus aromas echo the zesty flavors in these sauces.
• Dry, crisp Pinot Grigio is perfect for serving with simple, lean, white fish like flounder, halibut, walleye, snapper, raw clams, or oysters.
• Freshly caught oysters and seared scallops also pair wonderfully with Pinot Grigio. The wine’s bright acidity and minerality lighten the dish without overpowering it.

Poultry:

• Explore the harmony of balanced Pinot Gris and a classic roast chicken. The wine’s fruit ripeness complements the savory herbs and crispy skin, creating a perfectly balanced meal.
• Enjoy a glass of Pinot Gris with a lemon herb grilled chicken. The zesty flavors of the dish are elevated by the wine’s bright acidity, making each bite more refreshing.
• Match a bottle of Pinot Gris with your favorite chicken Alfredo pasta. The creaminess of the sauce is beautifully offset by the crispness of this varietal, enhancing both the food and wine experience.
• Consider sipping on Pinot Gris while enjoying a light chicken Caesar salad for lunch. This grape varietal’s tartness balances well with creamy dressings and Parmesan cheese.
  Try Pinot Gris with Asian – inspired poultry dishes like Thai green curry or Vietnamese pho. The pronounced flavor profile stands up to exotic spices without overwhelming them.

Pasta Pairing:

• Choose this versatile wine to accompany pesto pasta, where its medium-high acidity cuts through the richness while complementing the basil’s fragrant notes.
• Enjoy your favorite vegetarian pasta primavera with a chilled glass of this wine, letting its crispness contrast and pique the freshness of seasonal vegetables.

Croatian Pinot Gris Food Pairing recipes

Triple citrus glazed grilled salmon 

Ingredients:

• 4 salmon fillets (about 6 ounces each), skin-on
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh chopped parsley or cilantro (optional, for garnish)
• Sliced citrus fruits (optional, for garnish)

Instructions:

1. In a small bowl, whisk together the orange juice, lemon juice, lime juice, honey, minced garlic, grated ginger, soy sauce, olive oil, salt, and pepper. This will be your marinade and glaze for the salmon.
2. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the salmon, making sure each fillet is evenly coated. Reserve the other half of the marinade for later use as a glaze.
3. Cover the dish or seal the bag and let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the flavors to infuse into the fish.
4. Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
5. Remove the salmon from the marinade and discard any excess marinade. Place the salmon fillets skin-side down on the grill.
6. Grill the salmon for about 4-5 minutes on each side, or until it is cooked through and easily flakes with a fork. While grilling, occasionally brush the reserved marinade over the salmon to create a shiny glaze.
7. Once the salmon is cooked, remove it from the grill and transfer it to a serving platter. Garnish with fresh chopped parsley or cilantro, and sliced citrus fruits if desired.
8. Serve the citrus-glazed grilled salmon immediately with your favorite side dishes, such as rice, roasted vegetables, or a fresh salad.

Pairing Citrus Glazed Grilled Salmon with Pinot Gris:

The bright, zesty flavors of the citrus-glazed grilled salmon pair wonderfully with a chilled glass of Martin Albus Pinot Gris. The crisp acidity and fruity notes of the wine complement the tangy citrus marinade and enhance the natural flavors of the salmon. The Pinot Gris’s refreshing finish also helps to cleanse the palate after each delicious bite of the grilled fish. Light and flavorful meal that’s perfect for any occasion!

Roasted Cauliflower Steak

Ingredients:

• 1 large head cauliflower
• 2-3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower head upright on a cutting board and carefully slice it into 1-inch thick “steaks” from top to bottom. You should get 2-3 cauliflower steaks from one head, depending on its size.
3. In a small bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Stir well to mix.
4. Brush both sides of each cauliflower steak with the seasoned olive oil mixture, ensuring they are evenly coated.
5. Place the seasoned cauliflower steaks on the prepared baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden brown around the edges.
7. Transfer the roasted cauliflower steaks to a serving platter or individual plates. Sprinkle with chopped fresh parsley or cilantro for a pop of color and freshness.
8. Serve the cauliflower steaks hot with lemon wedges on the side for squeezing over the top, if desired.

Pairing Roasted Cauliflower Steak with Pinot Gris

The stone fruit notes and acidity in a dry Pinot Gris perfectly complement the bold flavors of the roasted cauliflower. If you’re using curry spices, opt for an off-dry Pinot Gris to counterbalance the spice’s heat with the wine’s residual sugar.

CONCLUSION

In conclusion, unlock Pinot Gris ability to elevate flavors throughout your menu, from zesty starters to sweet desserts. Embrace this versatile wine for a delightful pairing experience. Encourage loved ones to join in the exploration—the more you taste, the more skilled you become!

NOTE: Find more recommendations, Pinot Gris food pairing suggestions and recipes on wineandmore.com where this article was originally written.

The post Croatian Pinot Gris Food Pairing Explained appeared first on Total Croatia.

Blaufrankisch Tasting notes

Blaufränkisch wine usually expresses rich berry flavors, with ripe cherries and blackberry notes. Its aroma often has hints of dark berries and sometimes pepper—great wine for people who like a certain level of complexity.

Croatia has a long tradition of growing Blaufränkisch. In Slavonia, a distinguished Croatian wine region, Blaufrankisch is the most widespread red variety. Here it is called Frankovka, and in certain locations achieves exceptional results.

Top Food Pairing With Croatian Blaufrankisch

Blaufränkisch pairs well with spicy dishes or roasted meats because it’s versatile. Its not-too-strong tannins wrap around food flavors, making the meal and the drinking experience more enjoyable. Explore a range of delicious pairings for Blaufränkisch. From hearty goulash to lamb dishes, each dish is chosen to complement the wine’s diverse flavors.

We’ve included unconventional matches like creamy sauces that enhance its berry fruit notes. Enjoy Blaufränkisch at the perfect temperature in a large Burgundy glass for maximum flavor.

Hearty Goulash with Blaufränkisch

Pairing Blaufränkisch wine with a rich, hearty goulash makes for an unforgettable dining experience. This classic combo brings out the wine’s mineral spiciness and fine acidity, perfectly complementing the bold flavors of goulash.

The spicy paprika notes in the dish perfectly match the vibrant berry fruit aromas of Blaufränkisch, creating a harmonious blend that enhances both the food and the wine.

Blaufränkisch also pairs exceptionally well with goulash ingredients like onions and seared meat. Its acidity balances the richness of dark sauces while amplifying the flavors of dishes like onion roast or pink roasted duck breast.

This pairing showcases the versatility of Blaufränkisch but also highlights how the right wine can improve the taste of traditional dishes.

Recommended wine for pairing with fish paprikash: Martin Albus Frankovka (Blaufränkisch).

Perfect Match: Lamb Dishes and Blaufränkisch

Austrian winemakers love pairing Blaufränkisch with lamb, and for good reason. The rich lamb flavors complement the tannins and acidity in Blaufränkisch, creating a balanced blend that makes every bite delightful.

Blaufränkisch’s bold profile, with its dark fruit notes and a hint of spice, is perfect for grilled or roasted lamb dishes. Serving it at the right temperature and letting it age in the bottle a bit can turn an ordinary meal into something extraordinary.

Experts recommend using large glasses to serve Blaufränkisch, allowing its aromas to develop fully. Whether you’re cooking a simple grilled lamb chop or a fancy herb-seasoned roast, pairing it with Blaufränkisch guarantees a memorable dining experience.

This combination isn’t just delicious; it also brings out the best in both the wine and the dish, making them shine together.

Perfect Match: Bratwurst and Blaufränkisch

Pairing bratwurst with Blaufrankisch is a winning combination. The wine’s mineral spiciness and fine acidity perfectly complement the smoky flavors of grilled or barbecued bratwurst.

This pairing elevates a simple meal into an Austrian culinary experience, showcasing how food and wine can create art on the dining table.

Blaufrankisch’s versatility shines when paired with smoked sausages, enhancing their inherent umami taste. Its ability to harmonize with slightly acidic components makes it a top choice for enjoying alongside meals that may challenge less flexible wines.

This combination invites enthusiasts to explore the refined complexities of Blaufränkisch and đ grilled meats like bratwurst, promising a delightful culinary journey.

Classic Pairing: Fish Paprikash and Blaufränkisch

Pairing fish paprikash with Croatian Blaufränkisch (Frankovka) wine creates a culinary experience that celebrates Croatia’s flavors and traditions. Here’s why fish paprikash is a perfect match with Croatian Blaufränkisch (Frankovka) wine:

1. Complementary Flavors: Fish paprikash, a traditional Croatian dish made with sweetwater fish stewed in a rich paprika-infused sauce, offers intense flavors. The paprika adds depth and warmth without overpowering the fish’s subtle taste. Blaufränkisch wine, with its moderate body and tannin structure, complements these flavors without overshadowing them.
2. Acidity Balance: Blaufränkisch wine typically has a balanced acidity level, which helps cut through the richness of the paprikash sauce. This acidity refreshes the palate between bites, enhancing the overall dining experience.
3. Local Pairing: Frankovka wine, being Croatian Blaufränkisch, naturally pairs well with traditional Croatian cuisine like fish paprikash. This regional connection adds authenticity and enhances the dining experience.
4. Texture Harmony: The smooth texture of Blaufränkisch wine blends well with the tender fish in the paprikash dish. This harmony creates a pleasant mouthfeel, allowing both the food and wine to shine.
5. Cultural Context: In Croatian culture, food and wine have deep connections, and certain pairings have been perfected over generations. Blaufränkisch wine has been enjoyed with various Croatian dishes for centuries, reflecting the culinary heritage.

Recommended wine for pairing with fish paprikash: Martin Albus Frankovka (Blaufrankisch).

Unique Pairing: Creamy Sauces and Blaufränkisch

Transitioning from rustic flavors, we discover a refined yet intriguing combination. Creamy sauces and Blaufränkisch wine create a harmonious match, blending rich textures with the wine’s vibrant freshness. Picture enjoying beef in root cream sauce or bread dumplings in creamy goodness, complemented by a glass of Croatian Blaufränkisch .

This pairing showcases how Blaufrankisch’s robust character enhances creamy dishes without overpowering them. The wine’s balanced tannins and subtle spice notes complement creamy recipes. This unique combination invites fans of hearty meals and complex wines to explore beyond traditional pairings.

Consider dishes like Mushroom Stroganoff, Creamy Tomato Basil Pasta, Creamy Garlic Shrimp, or Lobster Bisque for a rewarding experience. Blaufränkisch pairs well with creamy tomato basil sauce, as its structure cuts through richness while the tanginess of tomatoes complements its acidity, and basil adds herbal nuances to enhance the flavor.

Recommended wine for most creamy sauce dishes: Martin Albus Frankovka (Blaufränkisch).

Conclusion

Discovering the perfect food pairings for Blaufränkisch opens a world of culinary delights. From the robust flavors of hearty goulash to the refined taste of lamb dishes, these combinations showcase the versatility and depth of this exquisite wine.

Have you thought about which pairing to try first at your next dinner party? The impact on your dining experience promises to be significant, transforming ordinary meals into memorable feasts.

NOTE: The article was originally written at wineandmore.com

The post 5 Delicious Food Pairings with Croatian Blaufrankisch appeared first on Total Croatia.

Korčula Indigenous Varieties

Korčula’s wines have a distinctive character shaped by the island’s diverse terroir and ancient winemaking heritage. These local grapes have adapted to the island’s climate and terrain, contributing to the uniqueness of Korčula’s wine profile:

• Grk: Exclusive to the sandy soils of Lumbarda. Grk produces white wines with complex aromas and a touch of bitterness, featuring hints of ripe fruit and herbal notes.
• Pošip: Thriving across Korčula. Pošip is known for its crisp acidity and refreshing dryness, offering flavors of citrus, apple, and a floral bouquet.
• Rukatac (Maraština): Predominantly found in certain areas of the island. Rukatac yields gentle wines with soft textures, perfect for pairing with seafood dishes.

Signature White Wines from Korčula

Korčula’s white wines, crafted from these indigenous grape varieties, offer a tantalizing taste of the island’s terroir:

• Pošip wines, with their robust flavors and Mediterranean herb notes, exemplify the harmony between grapevine and climate conditions.
• Grk wines dazzle with their crispness and enchanting almond and wildflower aromas, inviting wine enthusiasts to savor their unique character.

Notable Wineries on Korčula

Korčula’s wineries hold the testament to the island’s rich wine-growing legacy. Here are some of the must-visit ones.

• Merga Victa (also known as Black Island Winery) stands out with its commitment to Pošip. From the heart of Smokvica, this winery takes pride in producing exquisite white wines that embody the essence of Korčula’s terroir. They inherit the most essential of the winemaking tradition of Pošip in Korčula island.
• Šain Marelić, a gem located on the island, continues a family tradition steeped in the art of winemaking. Their dedication shines through each bottle, offering a taste of history and passion.
• At Krajančić Winery, innovation meets tradition, creating spectacular wines that speak to both modern palates and age-old customs. The vineyard showcases an impressive selection of wines that capture the imagination with every sip.
• Renowned for their commitment to excellence, Nerica Winery has carved out a space among Korčula’s finest. Visitors here can indulge in robust flavors and discover what makes Nerica a beloved name on the island.
• Pecotić-Baran Winery is a new name, inheriting an intimate connection with its surroundings in Smokvica. Each vintage they craft is a celebration of the Pošip variety, coming from historically recognized positions.

As these special white wines gain fame worldwide, winemakers from places like Black Island Winery welcome enthusiasts to taste them. These wines are just as much a part of Korčula’s identity as its beautiful landscapes.

KORČULA Wine Tasting Notes

Taste Merga Victa Pošip, a truly radiant white wine from Korčula. Each sip reveals fresh citrus notes and ripe stone fruit flavors, wrapped in a dry yet inviting character. Crafted with care by artisans Nikola Mirosevic and Igor Radovanovic, this wine reflects the rugged terrain of its vineyards in Smokvica. Fermented and aged with precision, it’s a rare jewel among island white wines.

Another captivating wine from Korčula is the Dalmatian Dog Pošip, a white wine that elegantly unfolds on the palate, revealing a harmonious blend of zesty citrus, ripe peach, and subtle Mediterranean herb aromas. This Pošip wine is medium-bodied and inviting, encouraging you to enjoy its charms sip by sip.

It’s pure and full of flavors waiting to be discovered, reflecting the wild spirit of the Dalmatian coast. Each grape is carefully handpicked in the cool morning, preserving its freshness. Every step of its journey, from vineyard to vat, is done with respect for tradition.

Pošip Sur Lie from Merga Victa Winery is a golden elixir steeped in tradition. Within its opulent aroma, ripe stone fruits like peach and apricot mingle with hints of yellow flowers, vanilla, toast, and almonds, drawing you deeper into its embrace. The long, lingering finish on the palate celebrates the sur lie method, which adds depth and character through patient and dedicated aging.

Grapes undergo careful maceration and fermentation at low temperatures before spending 24 months aging in medium-fired wooden barrels of American, French, and Slavonian oak, enhancing its complexity. Merga Victa Pošip Sur Lie embodies the timeless essence of the land and the dedication of its winemakers.

Conclusion

Embark on a journey to Korčula and you’ll discover unique Dalmatian varieties, such as the distinctive Grk and Pošip. The wines speak volumes about Korčula’s rich winemaking heritage. Korčula wine, especially those born from the storied vineyards of Smokvice, intertwines tradition and excellence.

NOTE: The article was originally written at wineandmore.com

The post Uncover Korčula: Where White Wines Reign Supreme appeared first on Total Croatia.

Key Feature of Dalmatian Grape Varieties

The Dalmatian coast has been cultivating vines since the time of the ancient Greeks and Romans, leading to the development of unique local wine varieties. This sun-drenched area along the Adriatic Sea provides an ideal terroir for a variety of indigenous grapes well adapted to its rocky terrains and maritime climate.

The Dalmatian wine region is shaped by its proximity to the Adriatic Sea and a Mediterranean climate, with specific areas such as the Pelješac Peninsula and Komarna, or Vis island, adding unique aspects to its terroir. Terroir signifies the environmental conditions in which grapes are grown, including soil, topography, and climate. In Dalmatia, there’s a rich mosaic of terroirs. The best way to introduce them is through the finely crafted wines.

Dalmatian White WINE Varieties

We can easily list many more of the 16 indigenous Dalmatian wine varieties, all of which are commercially cultivated.

Croatian wines, particularly those from Dalmatia, are known for their diversity, with most of these varieties found exclusively in this region.

Pošip: A Gem from Korčula

Pošip (POH-ship) is the most planted white variety in Dalmatia today. However, that wasn’t the case historically. Pošip variety was recognized and protected in 1967. on the south-Dalmatian island Korčula as the first Croatian white wine with denomination of origin.

It was accidentally discovered and grown only on the Korčula island. Today it has spread all over Dalmatia. As a consequence, Pošip varies greatly in taste depending on the particular terroir where it is cultivated, and the winemaking style. Modern Pošip wines tend to be lighter in body, refreshing, and fruity. While the traditional style is more opulent, and higher in alcohol, it can still be very much balanced and with the more herbal aromatic profile.

Pošip enjoys aging in wood, and there are even several “sur lie” notable mentions. Regardless of the style, Pošip is suitable for aging in the bottle. Most Pošip wines pair beautifully with flavorful seafood pasta dishes.

Vugava: The Hidden Treasure of Vis

Vugava (WOO-gah-vah) or Bugava variety is still a synonym for the charming island of Vis. Vugava is long known for its qualities, versatility in gastronomy, and overall potential. Vugava creates a structured white wine, with a firm body and uniquely Mediterranean aromatics. Fruit is usually backend with medicinal herbs and honeyed aromas.

Devoted to the remote island of Vis is the winery Vislander. VIslander makes their Vugava in several different vinifications:

• Vislander Bugava is a fresh Vugava fermented in inox. Bugava Antique is a modern reinterpretation of tradition. Fresh and easy-drinking, with a touch of cold soaking before and gentle battonage after fermentation in steel tanks.
• Bugava Premier is the most prestigious one, a more structured expression of a variety, refreshingly, with subtly intoxicating aromatics of stone fruit (pear, quince) and herbs (thyme, sage) touched by flowery and honeyed flavors.

Most Vugava wines pair beautifully with seafood, anything from raw sea urchin to seafood risotto, sprinkled with some goat cheese for example.

Debit: A Refreshing Delight

Debit (DEH-bit) derives its name from times when peasants were required to pay taxes to the governing body. To settle the debt (debitum, lat.), wine from this variety was accepted.

Debit was a very widespread variety in Dalmatia, especially in the northern part. Although tradition imposes a style of what is today known as an amber, or orange wine, it seems as if Debit is the best when refreshingly young, slightly greenish with a zingy citrus profile.

Little or no skin contact with temperature-controlled vinification in steel tanks proved ideal for Debit variety. The result is a light approachable, relaxing experience that still holds a distinct profile. Alcohol tends to be much lower compared to other Dalmatian wines.

Try it with oysters when very young or with the grilled sea bass or sea bream.

Maraština/Rukatac: A Heritage Reimagined

Maraština (mah-rah-shtee-nah) or Rukatac is a part of the Dalmatian heritage as it was once the most widespread white variety in Dalmatia. It is considered indigenous, although it is established that it is in fact the same variety as Pavlos in Greece or Malvasia bianca lunga in Italy.

Maraština is more suited for structured, age-worthy white wines. It can appear more robust with a bigger body and higher alcohol, but it can also be made as a refreshing wine. As a result, in a quest to make refreshing white wine suitable for summer sipping, Maraština is often blended with Debit or another variety of more pronounced freshness. That is more so in the northern Dalmatia.

In the southern part, it is often called Rukatac, and it is commonly made as a refreshing white. Yet, there are several examples of very successful “traditional take” on Maraština (Rukatac) in making today’s popular orange wine. Maraština can express the Mediterranean medicinal herbs and minerality perfectly. Pair Maraština with black risotto with squid ink, boiled seashells, or grilled sardines.

Grk: A Rare and Exquisite Find

Grk (gerk) is a true wonder from many perspectives. Now, Grk is probably the most sought-after white varietal wine from Dalmatia. It is distinctive and very rare. Grk originates from a small Lumbarda field on the island of Korčula. It’s the unique terroir of that sandy field that gives the variety its attributes.

Grk is made in a more refreshing style, but the power of Grk aromatic richness cannot be undone. Melon, pear, hints of honey, and flowery, Grk express a unique aromatic profile. Grk can be paired with heavier dishes, pasta with salmon, or even pork loin.

Kujundžuša: Delicate and Refreshing

Kujunduša (koo-yoon-zhu-shah) is another ancient Dalmatian variety that thrives due to modern winemaking. Kujundžuša is a tradition of the Dalmatian hinterland, especially in the Imotski area.

Delicate and refreshing, Kujundžuša may be difficult to pronounce, but it is super-easy to drink. Light body and tonic-like aromatics distinguish Kujudžuša from other Dalmatian or Croatian varieties. The result is a thirst quencher often served as an aperitif. Nice and cold, Kujundžuša pairs well with seafood appetizers, but also with lobster or shrimp.

Bogdanuša: A Gift from the Gods

Bogdanuša (bohg-dah-noo-shah) translates to “god-given”. This ancient pride of the Hvar island was nourished on today’s UNESCO-protected World Heritage Site. Stari Grad (Old Town) plain is the oldest continuously planted vineyard in the world. Here, since ancient Greeks, vines were grown and wine being made.

Today Bogdanuša is crisp and delicious, reborn in the style that suits the variety the most. Bogdanuša is usually greeny-yellow wine, light and fresh, low in alcohol, and citrusy aromatic with a floral accent. Cold seafood salads, fish carpaccio, or boiled fish are most perfect pairing with Bogdanuša.

Malvasia Dubrovačka: A Taste of History

Malvasija (mal-vah-see-ya) is different from Malvazija (mal-vah-zee-ya). Malvazija is actually Malvasia Istriana, an indigenous white grape of the Istrian peninsula. Dubrovnik Malvasija is the same variety as Malvasia delle Lipari. However, it is also a part of the cultural heritage of winemaking in the Dubrovnik area since forever and thus considered indigenous.

Ripe fruitness and opulency, with an important touch of intoxicating floral scent, are notorious features of this variety. Many modern-made examples also showcase the complexity of this low-yielding variety. Due to its nature, Malvasija Dubrovačka pairs excellent with a riverfish, or a veal.

Zlatarica: A Delicate Pleasure

This demanding variety has also recently been revitalized. Zlatarica is indigenous in the Dalmatian hinterland, especially in the Vrgorac area. Very delicate in the vineyard, shows similar delicacy in the wine glass. Lean body with a citrusy heart, Zlatarica shows dynamic on the palette and fresh character. This seductive summer sipper as we know it today was almost extinct. Thanks to a vision of a few winemakers, Zlatarica was revitalized and commercially grown. Zlatarica will pair beautifully with fish spread or a pate.

Dalmatian Red WINE Varieties

In Dalmatia, red wines are celebrated for their bold flavors and distinctive character, reflecting the region’s rugged terroir and winemaking tradition.

Plavac Mali: The King of Dalmatian Reds

Plavac Mali (Plah-vatz Mah-lee) is the most planted red variety in Croatia. With Plavac Mali we can witness exactly how terroir and microclimate conditions influence the grape, and consequently, the wines. Bold, strong, and tannic, Plavac can achieve greatness unlike any other Croatian variety.

The aromatic profile is different. Many orthodox Plavac wines express unique aromas reminiscent of carob, sage, and dried figs, but also either red or darker fruit, or both. Plavac Mali differs depending on the specific terroir, and growing conditions.

Traditionally, the best vineyard positions for Plavac Mali were considered to be the southern slopes of Dalmatian islands and land. Such are

• the southern positions on Pelješac peninsula (famous Dingač and Postup),
• southern slopes on the island of Hvar (Ivan Dolac, Sveta Nedjelja),
• southern slopes of Brač island (Murvica, Stipančić),
• now slopes of Komarna etc.

This is the story of triple insulation, where Plavac receives the sun directly, reflecting from the white stone in the topsoil, and reflecting from the sea.

For example, Plavac from Komarna apellation is rarely overripe though it is often very concentrated and tannic, but balanced. The same is showing for Plavac from Stipančić position on the Brač island.

Traditionally, it was known that Plavac Mali from Vis island can hold extremely high alcohol better than any other Plavac. Vis Island is truly different from other Dalmatian islands.

Most of Vis island’s vineyards are inside the island, on the carst fields. And, each field carries different information to the grape grown. Ideal examples are the four different Plavac Mali wines, made by Vislander Winery:

• Plavac Mali from Milna field,
• Plavac Mali from Tihobraće field,
• Plavac Mali from Voščice field,
• Plavac Mali from Ljubišće field.

Korčula is also different from other Dalmatian islands. It is covered with plenty of forests, so it earned the name “black island”. And Korčula is a black island of white wines.

That is also untypical for Dalmatia because Plavac Mali is usually the most planted variety. For example, Plavac Mali from Lumbarda was greatly different in style and character. It carried the same recognizable aromatic profile, only in a much thinner body. The tannins are also softer and the weight is supported by lively freshness, often a crucial issue for Plavac Mali.

Plavina: A Lighter Alternative

Plavina (plah-vee-nah) is, after Plavac Mali, the second most planted red variety in Dalmatia. There are similarities between Plavina and Plavac Mali, but Plavina is generally softer, and not as full-bodied, balanced, and versatile red wine.

Plavac and Plavina are close relatives, both are offspring of Tribidrag (or Crljenak Kaštelanski) who became famous under the name Zinfandel. In the northern Dalmatia, Plavina is increasingly used in blends, or as a Rose wine. However, more and more is Plavina recognized as a Dalmatian take on Mediterranean red wine in character, only lighter and balanced.

Tribidrag: Unveiling a Hidden Gem

Tribidrag or Crljenak Kaštelanski (tser-yen-ack Kah-shtel-lahn-skee) is a “rediscovered” grape. In all honesty, it would probably be extinct by now in Dalmatia, if it weren’t for the discovery. In 2001. it was discovered that the famous Zinfandel is in fact, genetically identical to Tribidrag.

With the origins of Zinfandel revealed in an obscure and forgotten grape, many started to think are there more of such biological treasures in the old Croatian vineyards? Also, many have decided to plant the Tribidrag to discover its potential.

As it shows so far, it is much fruitier in profile than its offspring Plavac Mali. However, it is also less jammy compared to many Californian examples. So, what you can expect from Tribidrag is a full-bodied red, a concentration of fruitness, spiciness, good tannin and overall structure for aging, and sometimes a minerality in the aftertaste.

Babić: A Primošten Classic

Babić (bahb-itch) variety was historically almost exclusive to tiny pieces of land in the Primošten area. The most famous would be Bucavac (across the Primošten town), with old bushes on a fistful of earth stolen from the stone that was then used to form stone lace on the ground.

To this day, Babić is mostly grown only in Šibenik county in northern Dalmatia. Little black giant from Primošten inspired winemakers to recreate the ideal. That ideal would be The Babić. A mythical red wine elixir. Despite the myth, Babić is not necessarily a full-bodied thick red wine of impenetrable color.

It is a variety of grace and delicate beauty with an aromatic profile of unique marasca cherry fruit. Certainly, there are examples of more concentrated and overripe fruitness, but Babić is somehow always elegant. With preserved freshness, and not as tannic. Rich mouthfeel with earthiness and minerality in the aftertaste, but not too heavy to the palate – that is a Babić wine of ideal balance.

Lasina: Dalmatian Pinot Noir

Lasina (lah-see-nah) is something completely different. This variety doesn’t achieve the wines one would normally expect in Dalmatia. Probably every region in the world has it’s own “Pinot Noir” and Lasina would be the “Dalmatian Pinot Noir”.

If all it takes are silky tannins, transparent color, and a lighter body, then of course. It is more similar to Pinot Noir than any other Dalmatian variety. However, Lasina is quite unique. Beneath the gentle texture is a dried (red) fruit and floral substance, juiciness that disperses on the palate, and spicy aftertaste.

The reason why Lasina is a very rare find lies in the endemic properties of the region it grows in. Lasina is almost exclusive to the Plastovo region in northern Dalmatia or other inland parts of the Dalmatian hinterland. It benefits from continental climate influences and diurnal temperature differences in these areas.

Dobričić: Revival Awaits

Dobričić (Doh-bree-cheech) came to the spotlight at the same time when Tribidrag was discovered to be genetically identical to Zinfandel. In a quest to find the other parent of Plavac Mali, Dobričić was the answer. Dobričić truly shares many of the same characteristics with Plavac Mali, but with the latest genetic markers, the direct parental connection was abandoned.

Its dark color was historically used to improve the desired appearance of lighter-colored red wines. There are also plenty of tannins, and low acids, similar to Plavac grape. Unlike Tribidrag, Dobričić is hard to find except on Šolta island. Considered native to Šolta, Dobričić is slowly becoming one of the signature grapes of Dalmatia, with its earthy notes, balsamic presence, and mineral finish.

Darnekuša: A Rare Delight

Mineral and savory, Darnekuša is truly a rare variety. Structurally different from what is expected in Dalmatia, Darnekuša was traditionally used to improve the lack of acidity in Plavac Mali wine from Hvar.

Less colored, more freshness and vitality (Darnekuša wines were proven to deepen and develop with aging in bottle), Darnekuša is an elegant counterpart to often robust Dalmatian reds.

conclusion

While these 16 varieties offer a glimpse into the rich tapestry of Dalmatian wine, they are merely a starting point for exploration. With countless other indigenous grapes waiting to be discovered, Dalmatia remains a treasure trove for wine enthusiasts seeking unique and unforgettable experiences. Cheers to the diversity and distinctiveness of Croatian wine!

NOTE: The article was originally written at wineandmore.com

The post Ultimate Guide to 16 Unique Dalmatian Wine Varieties appeared first on Total Croatia.

The Culture of Drinking in Croatia

Picture yourself lounging in a seaside café, the gentle breeze carrying whispers of the sea as you reach for a chilled glass. The options are aplenty, each offering a unique taste of Croatian summer.

Perhaps you opt for a spritz infused with the aromatic Maraschino liqueur, or maybe a gemišt, a refreshing blend of white wine and sparkling water that has stood the test of time.

Whatever your choice, the goal remains the same: to quench your thirst while embracing the laid-back charm of Croatian summer living.

At the heart of social gatherings, you’ll often find rakija, an aromatic brandy crafted from locally sourced fruits such as plums or grapes.

Cultural Significance

To drink in Croatia is to partake in a shared experience, a celebration of life, friendship, and community. Whether it’s a casual gathering with loved ones or a festive occasion marked by the sweet notes of Prošek, a traditional dessert wine, every sip is imbued with meaning and connection. Tables also often feature:

• Rakija: A fruit brandy we commonly indulge in as an aperitif.
• Beers: From local breweries with distinct Croatian character.
• Wines: Many of which follow traditional practices passed through generations.

In Croatia, the act of raising a glass transcends mere indulgence; it is a testament to the bonds that unite us and the traditions that endure.

The Pleasures of Summer Drinking in Croatia

From crisp wines to artisanal beers and time-honored spirits, each sip offers a glimpse into the soul of Croatia, inviting you to savor the season in all its splendor.

Croatian Wines

In Croatia, the wine heritage is celebrated for its diversity, yet there are shared customs for enjoying the summer season.

Summer wine in Croatia is more than a tradition; it’s a cherished part of local culinary experiences. Pairing local food with wine is a time-honored combination, particularly in a country with a rich winemaking tradition like Croatia.

For red wine enthusiasts, Plavac Mali is a must-try variety, known for its robustness and deep roots in coastal regions. White wine aficionados can indulge in Graševina, Malvazija, or Pošip, each offering a refreshing zest:

• Plavac Mali: Full-bodied red, often with a tannic character
• Graševina: The most significant Croatian white wine variety
• Malvazija: Aromatic white, primarily found in Istria
• Pošip: Flavorful white originating from Korčula island in Dalmatia

Croatia offers many light-bodied refreshing summer whites made out of indigenous varieties, such as:

• Žlahtina,
• Kraljevina,
• Debit,
• Kujundžuša.

These varieties are known to be ideal for making light-bodied, low-alcohol white wines. However, plenty of different Graševina, Malvazija, and Pošip wines are made as refreshing whites. That includes varieties traditionally known for more powerful and aromatic whites, such as:

• Grk,
• Maraština,
• Vugava.

Graševina

Known as the queen of Croatian continental wines, Graševina is valued for its versatility and refreshing qualities. Predominant in regions like Slavonia and the Danube, Graševina complements light summer dishes and embodies the essence of Croatian wine culture.

One of the best examples of this variety is Trs No5 Graševina which undergoes a carefully managed production process.

Sedimentation precedes a 12-day fermentation period at a controlled 16°C, encompassing both alcohol and malolactic fermentation.

Following this, the wine matures gracefully for four months on fine yeast sediment, receiving intermittent stirring for refinement.

The result is a wine of enduring elegance and purity. Its aroma profile boasts fruity notes interwoven with the gentle fragrance of white acacia flowers, offering a delightful sensory experience that celebrates the essence of freshness and vitality. 

A gentle freshness permeates the wine, infusing it with vibrancy and a sense of lightness.

If the same meticulous approach is applied to the best Graševina grapes, this can result in an even more structured white wine. The Beef’s Head (Goveđa Glava Graševina) is the perfect example. 

Grapes are hand-harvested from a 33-year-old vineyard, reaching full phenological maturity without a hint of late-harvest elements.

They undergo a delicate process, beginning with a six-day maceration at a gentle 20°C (68°F), followed by pressing and complete fermentation in 1000L wooden barrels crafted from Slavonic oak, accompanied by malolactic fermentation.

Post-fermentation, the wine rests on its lees without sulfur additions, receiving tender stirring. 30% of the wine transitions to barrique barrels, where it matures gracefully for six months before bottling.

Nearly two years in the bottle allow the wine to evolve and mature further before its debut on the market.

The resulting wine is a testament to elegance, boasting a rounded, lively character accentuated by distinct notes of stone and candied fruit. 

This Graševina is curated for moments of indulgence, pairing seamlessly with smoked fish, aged cheeses, and a medley of nuts.

Croatian Sparkling Wines

Croatia’s sparkling wines are gaining international recognition, offering a diverse array of options for celebratory moments or as refreshing companions during summer. Graševina is often used to produce sparkling wines.

For example, Graševina can be excellent as a Charmat method (Prosecco method) sparkling wine, or as a traditional method (Champenoise) sparkling wine. 

Earlier Harvested Graševina have higher acidity and lower sugar. It is ideal for making base wine. After pressing, fermentation is started lasting for a maximum of 14 days at 16 °C.

After fermentation wine is preserved in fine yeast sediment with stirring once to twice a week till the end of November.

After that period, secondary fermentation starts in special (Autoclave) tanks for production by the Charmat method. Secondary fermentation also lasts for a maximum of 14 days at 16 °C. 

Today Blanc is the epitome of freshness! A palate cleanser that lasts longer than expected, bringing forward apple and lime fruitiness. Very clean and with just the right kind of tension that keeps you relaxed in the shade by the pool.

Local Beer Scene

Croatia boasts a vibrant beer scene, with classics like Osječko and Karlovačko leading the way. Alongside traditional lagers, craft breweries are emerging, contributing to a dynamic beer culture that complements summer adventures.

Croatian Spirits and Liqueurs

Rakija, a traditional Croatian spirit, is derived from fruits like plums, grapes, and herbs, capturing the essence of Croatian hospitality. Other popular liqueurs include Travarica, a herbal rakija, and Pelinkovac, a bitter liqueur infused with wormwood.

Summer Cocktails and Mixed Drink

During the summer, Croatians enjoy a variety of cocktails and mixed drinks featuring local spirits. Quality Croatian-made gins and vodkas are becoming increasingly popular, adding a local twist to global cocktail trends.

Popular Non-Alcoholic Drinks

In Croatia, coffee culture is cherished, with a variety of beloved soft drinks reflecting local tastes and traditions. From leisurely coffee sessions to spirited social gatherings, beverages play a central role in Croatian social life, blending tradition with contemporary influences.

Tips for drinking like a local in Croatia

When touring along the beautiful Dalmatian Coast, we’re enveloped by crystal clear waters and an array of excellent local foods that pair wonderfully with Croatia’s refreshing beverages.

Beachside Sips: Opt for “Bevanda“: Croatians blend wine (in this case red wine) with still water, a perfect beachside refresher. Savoring a bevanda means keeping pace with the laid-back coastal vibe. The good news is it’s becoming more popular again, after a long time it was considered obsolete. 

Embrace “Gemišt” everywhere any way you like it: Croatians often choose gemišt on a hot summer day, a mix of white wine and sparkling water. It’s light, effervescent, and even complements seafood dishes.

Join the ongoing and neverending debate about which varietal wine is best suited for this ever-popular mix. Best to start with a half wine to half sparkling water ratio. 

Authentic Flavors:

• Indulge in “Rakija” with locals, Croatia’s beloved spirit. Sipping this strong drink is a rite of passage, and it usually comes before or after our meal.
• Taste “Maraschino”—a sweet cherry liqueur originated from Zadar, Dalmatia. Its unique flavor pairs well with desserts.

Conclusion

From everyday rituals to special celebrations, Croatian beverages offer a taste of local culture and hospitality. Whether sipping wine by the Adriatic Sea or enjoying rakija with friends, each drink tells a story of tradition and innovation woven into the fabric of Croatian life.

NOTE: The article was originally written at wineandmore.com

The post Sipping Like a Local: The Ultimate Guide to Croatian Summer Drinks appeared first on Total Croatia.

Despite its understated position within the viticultural world, Sylvaner offers an exquisite experience waiting to be discovered. In this guide, we delve into the rich history, distinct flavors, and ideal food pairings that make Sylvaner an impeccable choice for any occasion, inviting you to uncover your next favorite Croatian white wine.

The Origins of Sylvaner Wine

The story of Sylvaner wine traces back to the days of the Austrian Empire, believed to be a descendant of a cross between Traminer and Österreichisch-Weiß grapes. Its cultivation spread across Central Europe, gaining prominence particularly in Germany and Alsace after World War II.

However, Sylvaner’s journey has been marked by fluctuations in fame. While it enjoyed widespread popularity for years, the 1970s saw a decline in demand due to overproduction and changing consumer preferences. Despite this setback, Sylvaner persevered, finding sanctuary in Franconia, Germany, where its appreciation endures to this day.

France also recognized Sylvaner’s potential, especially in the esteemed Alsace Grand Cru wines, elevating its status from a perceived simplicity to a revered varietal. Today, Sylvaner thrives not only in Europe but also in distant lands like Australia, where innovative winemakers impart their own twist to this white gem.

Major Sylvaner Regions: Unveiling Sylvaner’s Diversity

Sylvaner’s presence resonates quietly across the globe, from Australia to the venerable terroirs of Germany and France. Each region adds a unique character to Sylvaner wines, offering a diverse spectrum of flavors and experiences.

• France stands as a bastion of Sylvaner, particularly in Alsace, where the grape flourishes in the region’s light and fresh wines. Noteworthy is the Zotzenberg vineyard, an Alsace Grand Cru site that showcases Sylvaner’s finesse and terroir-specific nuances.
• In Austria, Sylvaner may not occupy center stage, but its presence is felt, with winemakers experimenting to create unique expressions reflective of the country’s diverse terroirs.
• Germany holds a special place in Sylvaner’s history, with Franken being hailed as its premier growing area. The Pfalz, Nahe, and Rheinhessen regions also contribute significantly to Sylvaner production, offering wines ranging from rich and robust to fresh and aromatic.
• The United States has embraced Sylvaner in regions like Sonoma County and Oregon, where it thrives alongside other varietals, contributing to the nation’s reputation for quality wines.

Notable Croatian sylvaner WINE

Croatia emerges as a hidden gem for Sylvaner, with vineyards from Orahovica Winery producing niche, high-quality wines. Sylvaner is very sensitive to the particular terroir, and it is precisely in Orahovica that it has found an ideal habitat and produces excellent premium wines.

There is a single vineyard Sylvaner made in Croatia – Martin Albus Sylvaner and it’s pushing the boundaries of Sylvaner. Vivid yellow-green, with embedding freshness, and refined aroma, Martin Albus Sylvaner is the perfect example.

Aging on the sun-drenched, southeastern side, embraced by warm breezes with a reduced yield, gives this wine an ideal harmony – a synergy of fruity aromas of green apple, vineyard peach, and zesty citrus.

Pairing Croatian Sylvaner with Culinary Delights

Sylvaner’s versatility shines through in its ability to complement a myriad of dishes, from fresh salads and seafood to grilled meats and Asian cuisines. Its crisp acidity and subtle fruitiness enhance the flavors of each dish, making it an ideal choice for diverse culinary experiences.

It is precisely this richness of flavor that makes this wine an ideal partner for sea bass carpaccio, sushi/sashimi, oven-baked fish in salt, and – “štrukla” (pulled pasta dish with cheese fillings).

To fully appreciate Sylvaner’s nuances, serve it chilled at temperatures ranging from 45-52°F (7-12°C) in a white wine glass. While decanting is not necessary, allowing the wine to breathe in the glass enhances its aromatic bouquet and flavors, creating a truly harmonious tasting experience.

Conclusion

Sylvaner wine truly shines with its light, floral notes, and crisp taste. It’s perfect for anyone wanting a refreshing sip with substance, lingering on the palate. Think about how this underrated white could fit into your next meal or gathering. You can hardly miss it because Sylvaner is incredibly versatile.

Imagine pairing it with your favorite seafood dish or fresh salad. No mistakes there. However, remember that Sylvaner offers delightful still, sparkling, and dessert wine options such as Orahovica late harvest Silvanac Lezerac.

Take a chance on Sylvaner — let it surprise you with its versatility and charm!

NOTE; The article was originally written at wineandmore.com

The post Croatian Sylvaner Wine: Overlooked White Jewel appeared first on Total Croatia.

Understanding the Popularity of Winter Wines

Winter wines capture the very essence of the season, offering a comforting embrace with each sip. As the temperatures plummet, there’s a natural inclination towards heartier beverages that can complement the robust flavors of winter cuisine. Varieties like Cabernet Sauvignon and Syrah reign supreme, thanks to their boldness and ability to stand up to hearty dishes such as stews and roasts.

Sipping on a glass of velvety red wine on a chilly evening creates a cocoon of warmth, making it a staple at winter gatherings. Not only do these wines pair beautifully with hearty fare, but they also contribute to the inviting ambiance of any gathering.

Selecting the Right Wine for the Season

Choosing the perfect wine for winter goes beyond mere popularity; it’s about finding a companion that harmonizes with the season’s flavors. As temperatures drop, our palates crave wines that embody coziness and comfort, enhancing the dining experience.

Whether it’s a robust red like Cabernet Sauvignon or a refreshing white like Pošip, the key is to find a wine that complements the heartiness of winter dishes while intriguing the palate with its complexity.

Types of CROATIAN Winter Wines to Explore

From full-bodied reds to crisp whites, winter offers a plethora of wines to explore. Here are some standout varieties to consider:

• Chardonnay: A full-bodied, buttery-rich Chardonnay adds warmth to any evening, complementing creamy pasta or succulent roast chicken with ease.
• Pošip: With its delicate freshness and rich flavors, Pošip, such as Testament Zenit Pošip, brings a touch of the Mediterranean to winter gatherings, pairing beautifully with a variety of dishes.
• Cabernet Sauvignon: Bold and robust, Cabernet Sauvignon boasts notes of dark fruits and spice, making it an ideal choice for chilly evenings and hearty meals.
• Syrah/Shiraz: Rich and full-bodied, Syrah/Shiraz offers velvety tannins and deep flavors of blackberry and pepper, perfect for unwinding after a long day.
• Babić: This lesser-known gem provides a succulent, full-bodied experience, infused with rich fruit flavors, making it a perfect companion for winter meals. Our recommendation is Testament Babić.
• Port: Known for its rich, sweet flavors, Port is the ultimate winter indulgence, offering a velvety texture and captivating taste that warms the soul.
• Prošek: A unique sweet wine with fragrant notes of dried prunes and cherries, Prošek, such as Testament Prošek is a delightful choice for winter celebrations or cozy nights in.
• Crljenak/Zinfandel/Tribidrag: Whether you prefer the boldness of Zinfandel or the heritage of Tribidrag, these robust reds add warmth and richness to any occasion. A must-try example is a Testament Tribidrag.

Pairing Suggestions for Every Occasion

From cozy nights into special celebrations, there’s a perfect wine for every winter occasion:

• Cozy Nights In: Indulge in the comforting embrace of Babic or Tribidrag, paired with your favorite comfort foods for the ultimate relaxation.
• Charcuterie Pairings: Enhance your charcuterie experience with robust reds like Cabernet Sauvignon or Syrah/Shiraz, or opt for the versatility of Dalmatian Dog Babić or Zinfandel.
• Gift Giving: Impress your loved ones with luxurious wines like Cabernet Sauvignon or Chardonnay, or opt for the unique charm of Prošek for a memorable gift.
• Frigid Nights: Embrace the warmth of bold reds like Cabernet Sauvignon or Syrah/Shiraz, or opt for the comforting allure of Babic or Tribidrag to ward off the winter chill.
• Pasta or Seafood Dinners: Elevate your dining experience with crisp whites like Chardonnay or Pošip, perfectly complementing the delicate flavors of seafood pasta or rich pasta dishes.
• Special Celebrations: Toast to life’s memorable moments with the sophistication of Prošek or the elegance of Port, adding a touch of luxury to any celebration.

CONCLUSION

As you navigate the world of winter wines, remember to select varieties that resonate with your palate and create the inviting atmosphere you desire during cold evenings, the team behind the Wine & more concluded. With the perfect wine in hand, you can elevate every winter moment into a memorable experience filled with warmth and delight. Cheers to a season of cozy indulgence and unforgettable flavors!

NOTE: This article was originally published at wineandmore.com

The post Perfect Croatian Wines to Warm Your Soul appeared first on Total Croatia.

Exploring Wine Closure Options: A Comprehensive Overview

In the realm of wine closures, choosing the right seal for your bottle involves a careful consideration of various options available in the market today.

Natural Cork

A timeless classic, natural cork originates from the bark of cork trees primarily found in Portugal and Spain. Esteemed by wine connoisseurs, it facilitates a gradual aging process by allowing the wine to breathe. However, the drawback lies in the occurrence of cork taint, a chemical reaction leading to undesirable aromas in some corks.

Screw Cap

Initially met with skepticism, the threaded metal cap has proven to be a superior closure, especially when compared to a flawed cork. Recognized for its user-friendly design, easy resealing, and elimination of cork taint risk, screw caps have gained acceptance in the wine industry, challenging the notion that they are only suitable for less premium wines.

Synthetic Cork

For those hesitant to abandon the traditional uncorking ritual, synthetic corks made of plastic offer a compromise. While initially debated for long-term aging suitability, advances in technology make synthetic corks a compelling choice for those seeking reliability without compromising the traditional bottle opening experience.

Vinolok (Glass Stopper)

A visually appealing alternative, Vinolok combines a glass stopper with a circular polymer disc, offering reliability, practicality, and recyclability. However, the higher cost and absence of the traditional uncorking ritual may limit its widespread adoption.

Crown Seal

Affordable and practical, the crown seal is a cost-effective option. However, it lacks the romanticism associated with traditional wine opening rituals and raises questions about long-term reliability.

Agglomerate Cork

A modern twist on traditional cork closures, agglomerate corks are crafted from small particles of natural cork subjected to an advanced treatment process. This process aims to eliminate cork taint and ensure a consistent closure. Despite the advantages of micro-oxygenation and tradition, some agglomerate corks may still carry a cost comparable to well-made natural cork.

In the diverse landscape of wine closures, each option comes with its unique set of pros and cons. The choice ultimately depends on factors such as tradition, cost, reliability, and the desired wine aging process. As technology advances, wine enthusiasts can explore a range of closures that not only preserve the integrity of the wine but also cater to individual preferences and rituals.

Croatian Winery Opting for Screw Caps

In the dynamic world of winemaking, a significant transformation has taken place over the last decade as an increasing number of wineries, including notable examples like Enosophia Winery in Feričanci, are opting for screw caps as an alternative to traditional cork closures.

Enosophia Winery, known for its commitment to tradition, has embraced a dual approach, utilizing both natural corks and screw caps. The decision to incorporate screw caps into their offerings was influenced by a combination of factors, including cost-effectiveness, convenience, and quality control.

Martin Kovačević, chief enologist at Enosophia, emphasizes:

“One of the main reasons Enosophia Winery chose screw caps for our Dika line is consistency. Even healthy cork is a natural product and can vary in quality, leading to inconsistencies in the wine. Screw caps, on the other hand, provide a consistent seal every time, ensuring that the wine inside remains fresh and of high quality. For Dika line, that is essential.

Dika line is also present in the retail market. While removing a cork with a corkscrew may be seen as a traditional and romantic ritual, it can also be a hassle for an average consumer. Screw caps are much easier to open and reseal, making them a more practical option for everyday wine drinkers (…)

We do not produce large quantities on a global scale, but it is still a larger scale production. The imperative is to achieve a Best Buy option for consumers. Screw caps are also less expensive.”

While acknowledging that Enosophia Winery does not operate on a massive global scale, Kovačević underscores the imperative to provide a cost-effective and consumer-friendly option. The lower cost of screw caps, coupled with their practical advantages, makes them an attractive choice for winemakers looking to cater to a broader audience.

PROS AND CONS OF CORK AND SCREW CAP

The debate between screw caps and corks continues within the industry, with winemakers and consumers alike expressing varying preferences. Examining the pros and cons of each closure method sheds light on the ongoing discourse.

Pros and Cons – Oxygen Ingress Comparison

Screw caps emerge as the superior option in preventing oxygen ingress into wine bottles. Oxygen exposure can lead to wine oxidation and spoilage, resulting in undesirable flavors and aromas. The consensus favors screw caps for better preservation over time.

Winner (apart from few exceptions): Screw Cap

Pros and Cons – Chemical Interaction

Corks can interact with wine, causing chemical reactions that affect flavor and aroma. Screw caps, made of inert materials, eliminate this concern. The absence of chemical interaction makes screw caps the clear winner in this category.

Winner: Screw Cap

Pros and Cons – Preservation of Wine and Aging Potential

While screw caps excel in preserving freshness, questions arise regarding their compatibility with long-term aging. Some wines benefit from the breathability of corks, contributing to complex flavors and textures over time. This category remains undecided, acknowledging the nuances of specific wine aging requirements.

Winner: Undecided

Pros and Cons – Tradition and Aesthetics

Cork closures embody tradition and elegance, appealing to wine enthusiasts who appreciate the ritual of uncorking a bottle. Conversely, screw caps offer an elegant alternative, as demonstrated in a short video. The winner in this category depends on individual preferences.

Winner: Cork

Pros and Cons – Practical Features

Screw caps, with their ease of opening and resealing, triumph in practicality. Eliminating the need for corkscrews, they cater to consumers seeking a hassle-free experience.

Winner: Screw Cap

Pros and Cons – Consistency in Sealing

Screw caps provide consistency in sealing, avoiding the natural variations associated with corks. This reliability ensures a uniform experience for each bottle, addressing uncertainties linked to cork closures.

Winner: Screw Cap

CONCLUSION

In conclusion, the shift toward screw caps in Croatian wineries reflects a broader trend in the industry. While screw caps demonstrate superiority in preserving wine, it’s essential to acknowledge exceptions, particularly for wines designed for extended cellaring that align with the time-tested tradition of natural cork closures. The debate persists, emphasizing the importance of understanding the specific needs and characteristics of each wine when choosing between screw caps and corks.

NOTE: The article was orginally written at wineandmore.com

The post Enosophia: Exploring Wine Closure Options appeared first on Total Croatia.