Croatia has been producing wine for over 2,000 years, with even the native Illyrians cultivating wine. With later Greek and Roman influence, wine production increased and so did the area’s reputation for wine. Since then, the region’s wine culture has developed and it now produces among the best wine in the world, with many of its indigenous grapes now attracting more attention. Still, it can be confusing to understand at first, so what should you consider when drinking Croatian wine?
Sipping Malvazija in Dvor, Split
Croatia is an incredibly varied country geographically, which can be divided into four general wine regions. Dalmatia is along the Adriatic coast and islands in the south and includes the popular destinations of Split, Zadar, Hvar and Dubrovnik. This region is famed for Pošip, a strong and well-rounded white wine comparable to sherry, as well as the high tannin and strong red Plavac Mali, and Tribidrag or Crljenak Kaštelanski (known elsewhere as Zinfandel or Primitivo), being the birthplace of the now internationally renowned grape. Also consider Postup and the wines of Korčula island.
A late morning coffee and Pošip
Further north along the coast is Istria, home to areas like Pula and Rijeka, with a great reputation for food and truffles in particular, with the wines being somewhat similar to those of Slovenia and Northern Italy. Here, Malvazija is king and a must for the sunny climes: with crisp acidity and refreshing citrus fruit notes. Try Istrian Teran for a lighter red. The area further inland around Zagreb is reminiscent of the wine culture in Hungary, producing good Pinot Noir. The nearby area of Slavonia also produces good international varieties like Cabernet Sauvignon and Sauvignon Blanc, as well as Graševina, a peachy and flowery white variety.
In general, while Croatia grows a good deal of international varietals, often under other names (something to consider), the real excitement for wine enthusiasts seems to be in its native grapes.
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