New Issue of The SOMM Journal Features Zinfandel from Croatia

The Sommelier Journal, recently re-launched and re-branded as The SOMM Journal, just published its October/November 2014 issue (Vol. 1/ No. 3), which includes an article entitled “Zinfandel – A Sort of Homecoming”, written by Wines of Croatia founder, Certified Sommelier, and regular contributor to this blog, Cliff Rames.

SOMM Journal_cover

The article’s teaser, or subtitle, reads: “Croatia’s Prodigal Grape Finds Its Roots. Can It Go Home Again?” – alluding to the article’s focus on the search for and discovery of Zinfandel (AKA Primitivo, Crljenak Kaštelanski, Tribidrag, Pribidrag) in Croatia, and the subsequent efforts to repatriate the grape to the vineyards of Dalmatia.

photo

The SOMM Journal also includes tasting notes for three wines: Vuina 2010 Crljenak Kaštelanski; Zlatan Otok 2010 Crljenak; and Miloš 2009 Plavac Mali.

The four-page, full-color article, begins on page 106 of The SOMM Journal, which is available by subscription, on select newsstands, and online at http://www.sommjournal.com/

Check out the online version HERE.

SOMM Journal_articleSOMM Journal_article2somm

A Summer Send-off with Škrlet

By Cliff Rames © 2014

Just because the sunsets arrive earlier, the shadows cast longer, the nights undulate with the mating songs of crickets and the haunting bumps of falling acorns, does not mean that it is suddenly unacceptable to drink white wine.

True, my craving for red wine – suppressed in the oppressive heat of summer – is beginning to awaken and warm my veins. Nonetheless, autumn and winter are still fine times to crack open a white wine – preferably one of fuller body – when the urge strikes or menu demands.

I was reminded of this a few days ago. Silence had descended upon the neighborhood with the local kids’ return to school and the extinguished drone of A/C units in every window. It was one of those perfect September days: crystalline skies, puffy cotton ball clouds, and temperatures in the low 80s F (28 C). The first leaves of brown and yellow floated down from limbs on cool breezes, and most of the garden veggies were already ripped out, eaten, or awaiting harvest.

On the stove, destined to become my lunch, a simmering pot of creamed kale soup (kale that had grown so big that I imagined elves or hobbits napping beneath their tree-like branches) gave off wisps of steam and comforting aromas.

Pondering what wine to pair with the soup, my mind wandered towards something light and crisp, not too alcoholic (it was lunch after all and I was intending to remain productive afterwards), perhaps with citrusy flavors and green notes to elevate the flavors of the kale and vegetables in the soup. Sauvignon blanc beckoned, the obvious choice. But I don’t like obvious choices.

Then I remembered the 2012 Mikša Škrlet tucked in the back of the fridge, a wine I had bubble-wrapped back in my suitcase – along with about 18 other assorted wine and spirits bottles {to the amazement of but (luckily) not penalization by US Customs officers} – on my last journey home from Croatia.

CroatianWineRegions_NEW_cropped_Sept12

Škrlet is a white grape variety that is native to the continental region of inland Croatia, or what is now called the Croatian Uplands wine region. There Vladimir Mikša produces approximately 20,000 liters of škrlet a year from grapes grown in his vineyards in the Voloder-Ivanić Grad “vinogorje” (wine-growing hills) of the Moslavina sub-region. Škrlet is noted for its crimson, scarlet fever rash-like speckles (the German, “scharlach”, thus škrlet) that blush its skins when ripe.

Škrlet (Photo courtesy of Vina Košutić - www.vina-kosutic.hr/ )

Škrlet (Photo courtesy of Vina Košutić)

 

For anyone who has been following along since I first started blogging about Croatian wines in 2007, škrlet has always been a native Croatian variety that gets me giddy, as I expressed in this post from 2010 chronicling my visit to škrlet producer, Marko Miklaužić.

Most škrlet is produced in a dry, light-bodied, crisp style; although a few off-dry renditions can be found (I will not be surprised to see sparkling versions eventually produced). Aromas of green fruits, citrus, and delicate floral and grassy notes are typical, and it is best consumed young – within 2-3 years of the vintage – when it is beautifully fresh, vibrant and perfect to pair with seafood, shellfish, and vegetable dishes.

If I were the operator of a country bistro, škrlet could easily succeed as the house white wine, sold on draft in glass carafes, and chugged in liters by happy, finger-licking and lip-smacking diners. Since I don’t own a bistro, I drank the whole bottle of Mikša myself. With a belly full of kale soup and daydreams of polka-dotted škrlet clusters ready to be harvested in Croatia, I then joined the elves and hobbits for late afternoon snooze in the shade of a tree.

When I awoke, summer had passed. That’s okay. It ended on a perfect note.

(Photo: Cliff Rames © 2014)

(Photo: Cliff Rames © 2014)

***

Wine: Mikša Škrlet

Vintage: 2012

Producer: Vladimir Mikša

Region: Croatian Uplands

Sub-Region: Moslavina, Voloder-Ivanić Grad Vinogorje
Grape Varieties: Škrlet

Alcohol by Volume: 12%

Residual Sugar: N/A

Price: N/A

Bottle Size: 750 ml

Imported By: N/A

Tasting Note: Pale straw color with watery rim and crystalline clarity. Aromas of green apple, pear, citrus, honey dew melon, chamomile tea, white flowers and meadow grass. On the palate, dry, crisp and vibrant with lots of verve and palate-cleansing acidity on a steely frame. Drink soon.

(Photo: Cliff Rames © 2014)

(Photo: Cliff Rames © 2014)

(Photo: Cliff Rames © 2014)

(Photo: Cliff Rames © 2014)

USA Today: The #5 “Best Wine Region to Visit” is Croatia

(Photo: Copyright © Cliff Rames)

(Photo: Copyright © Cliff Rames)

Okay, we already knew it. Anthony Bourdain discovered it (literally, he fell off his chair in wine-fueled amazement). And now the readers of USA Today have confirmed it: the wine-growing regions of Croatia are awesome – among the best in the world.

This week the results of a USA Today and 10Best.com Readers’ Choice survey of the world’s “Best Wine Regions to Visit” were revealed. From a selection of 20 excellent nominees, Croatia (which at one point during the month-long voting period surged to the #3 position) finished at #5 – outranking other iconic regions like Napa Valley and Tuscany (to view the Top 10 Best and read the full announcement, click this LINK).

USA Today screen shot

While the survey simply listed “Croatia” as a whole wine region, the country actually has an array of diverse and uniquely beautiful wine growing areas, from the warm Mediterranean climate and seaside vineyards of Istria & Kvarner and Dalmatia, to the lush, rolling pastoral hills of continental Slavonia & the Danube and the Uplands. All are beautiful and all are worthy of attention and love.

photo © Cliff Rames

photo © Cliff Rames

So grab your corkscrew, walking stick, Lonely Planet – Croatia travel guide and designated driver, and book your Croatian wine tour today by contacting one of our friends from the list below. All specialize in custom foodie fun and vinous adventures in Croatia, our all-time favorite and best wine region to visit – now and always!  :-)

Happy trails – and cheers!

Wine & Culinary Tours in Croatia:

Art of Wine (http://winetastingcroatia.com/)

Culinary Croatia (http://www.culinary-croatia.com/wine-tours.html)

Eat Istria (http://www.eatistria.com/)

Secret Dalmatia (http://www.secretdalmatia.com/)

Tasteful Croatian Journeys (http://www.visitcroatia.com/)

Zagreb Bites (http://www.zagrebites.com/)

*******

USA Today/ 10Best.com Top 10 Best Wine Regions to Visit:

1. Alentejo, Portugal
2. Okanagan Valley, British Columbia
3. Maipo, Chile
4. Marlborough, New Zealand
5. Croatia
6. Napa Valley, California, USA
7. Tuscany, Italy
8. Oregon
9. Hunter Valley, Australia
10. Virginia

(Photo © Cliff Rames)

Vineyards on Brač island in Dalmatia (Photo © Cliff Rames)

Croatia’s 2014 Dalmacija Wine Expo: Three Things I Learned

By Cliff Rames © 2014

Sensory overload. That is how I would describe any one of my whirlwind visits to Croatia.

I mean it in a positive way. The country is simply brimming with vinous, culinary and natural delights. Gnarly old grapevines improbably clinging to sun baked seaside slopes. Nearly 1,200 islands sprinkled like seashells on the impossibly blue Adriatic. Countless villages and hamlets of seminal charm nestled in coves and on mountainsides. Fresh caught seafood and farm-to-table produce so succulent and cooked to perfection. The warm faces of family, old friends and new acquaintances (and an occasional donkey).  Swoon-worthy views and secret spots where you can enjoy the sights and sounds of nature that – to this New York City boy – are so intimate, pure and wonderful.

Dingač (Photo © Cliff Rames)

Dingač (Photo © Cliff Rames)

And then there is the wine. Indigenous grapes, local producers. Most of it delicious and distinct. So this is what all this beauty… this land…this Croatia tastes like, you may be inspired to declare.

On exceptional occasions the experience of tasting a truly great wine may incite tears. That’s okay. I have no shame when it comes to crying. Heartbreak. Joy. Bitter disappointment. Serendipitous wonder.  Unconditional love. Betrayal. People being unselfishly kind. People being selfishly mean.  A great joke. A cruel twist of fate….Whatever the reason, flowing tears – like great wine – soothe and fortify the soul.

Luckily I managed to keep a dry eye when I recently found myself surrounded by so many great wines and winemakers eager to share their stories. There the saturation was complete, the proverbial glass overflowed, the senses electrified with discovery. Yet composed I remained. Reflective even.  Like when you hear a beautiful piece of music. You forget yourself. Become untethered from earthly bounds. Surrendering to the sound. Absorbing the vibrations. Wrapping yourself in the fuzzy blankets of the universe.

dwe2014

So it was at the annual Dalmacija Wine Expo (DWE), held in Split on April 24-25, 2014 at the hotel Radisson Blu. Attending for the first time, I eagerly attended as many workshops, side events, press trips, and after parties (there are usually several occurring simultaneously) as humanly possible. But mainly I wanted to taste, taste, taste – and listen. See what new styles, trends, and labels were emerging on the ever-dynamic, never more exciting Croatian wine scene.

While I couldn’t possibly taste everything (apologies to any wineries I may have missed), I attempted to gather a cross-section of examples from as many different appellations and native grape varieties as possible. Bravo to the DWE organizers who made it easy: there was a whole table dedicated to wines made from indigenous varieties, complete with little take-away info cards. Well done!

Looking back now, three things stand out in my memory as highlights – or perhaps revelations – from those two awesome days at the DWE.

1. The quality of Plavac Mali wines is improving but stylistically a work in progress. One interesting feature at the Expo was a workshop, presented by Saša Špiranec, called “The Potential of Plavac Mali from the 2011 Vintage”. Filling out the flight of 14 wines were Plavac Mali examples from an equal number of wineries and six distinct growing areas in Dalmatia: Komarna, Konavle, Hvar, Brač, Pelješac, and Dingač (I include Dingač as its own growing area even though it is a sub-appellation of Pelješac).

(Photo courtesy of Dusan Jelic)

(Photo courtesy of Dusan Jelic)

2011 in Dalmatia was very warm and dry, conditions that made for excellent ripening, and good concentration of sugars, phenols and flavor. As a result, most of the 14 wines registered between 14-16% ABV. But the bold, concentrated fruit, ripe and structured tannins, acidity, and oak treatment created balance and integrated the high alcohol. But no doubt, these were big wines that – 14 glasses later – knocked any remaining wind out of my jetlagged sails.

Styles ran the gamut from traditional, to New World, to experimental. My favorites were of course the styles that I felt were a “true” expression of Plavac Mali. And what is a “true” expression of Plavac Mali? Of course this is a very subjective subject, as demonstrated by this tasting. Nonetheless I would wager that it is a style rooted in old school taste: a little bit rustic and rough around the edges, with a bright, translucent cranberry red/ruby color; a nose reminiscent of brambly red and black fruits, dried fig, black olive, sunny Mediterranean herbs, and freshly shucked mussels; ripe, firm and gripping tannins; and a tiny touch of earthy funk.

Examples of this style that I liked were Carić Plovac Ploški (Hvar); Stina Majstor (Brač); Korta Katarina (Postup/Dingač); Goranko Poljanić (Dingač); and Rozić Plavac Mali Mili (Pelješac).

redesigned Plova Ploski label

What I did not prefer were the wines that seemed to be trying to be something other than Plavac Mali. For example, many of us in the seminar agreed that the Maestral Plavac Mali 4 Bofora (Pelješac )  tasted like young Bordeaux. A couple others were so deeply colored and concentrated that one wonders what happened, like when you come across a jet black Pinot Noir.

However, some of the newfangled styles were quite pleasant and would certainly appeal to fans of bolder, richer wines. These included: Volarević Plavac Mali Syrtis (Komarna); Crvik Plavac Mali Pomet (Konavle); Marlais Plavac Mali Škrapa (Pelješac ); and Saints Hills Sv. Lucija (Dingač).

(Photo courtesy www.vivino.com)

(Photo courtesy http://www.vivino.com)

On a positive note, unlike Plavac Mali of a few years ago, none of the examples we tasted showed signs of fault or excessive evidence of the Dalmatian curse, Brettanomyces , that unwelcome bad yeast that kills off fruit flavors and infuses a wine with an unpleasant horsey or dirty cellar smell.  I was especially pleased to taste the Skaramuča Dingač, which in previous vintages suffered from a Brett infection but was now focused and clean (but with perhaps a touch too much oak).

2. The Šibenik wine-growing region is on the rise. To be clear, this wine-growing region in slightly cooler northern Dalmatia is not new to the scene. Like elsewhere in Croatia, vines have been cultivated here for thousands of years (my grandfather once had vineyards around Tisno and Murter) and wine is a deeply embedded tradition and an essential part of daily life. Yet the region – which includes the Skradin and Primošten areas – is often overlooked and overshadowed by the more well-known and glamorous appellations and islands such as Hvar, Pelješac, Dubrovnik, and Korčula.

(Photo © Cliff Rames)

Alen Bibić (Photo © Cliff Rames)

Yet in 2006 it was BIBICh winery in Plastovo that lead the first wave of Croatian wine imports to the USA. Today, winemaker Alen Bibić’s wines are among the most sought-after Croatian wines on the U.S. market and often sell out each vintage. Mr. Bibić has also made a mark for himself as a champion of Dalmatia’s lesser known – and sometimes disparaged – indigenous grapes, such as Babić, Debit, Plavina, Lasina, and Maraština, as well as international varieties (Grenache and Syrah) normally not associated with Dalmatia.

Inspired by the BIBICh success story, other small family wineries in the neighborhood began to take seriously the idea that they too could be commercially successful, quality wine producers. It was these wineries and wines that caught my attention at DWE, particularly two family estates that share a common surname, Sladić.

I was first introduced to the wines of Juraj Sladić about 5 years ago and was very impressed by his potential and passion. Since then his lineup has expanded and quality has improved. His 2012 Debit – a local white variety that was once dismissed as nothing more than industrial jug plonk – was tight and zesty, with lemon pith, bitter almond, crushed limestone and a palate-tingling finish. The 2013 Maraština was very aromatic and juicy, with exotic fruit notes of pear and gooseberry laced with crunchy minerals. And his 2013 rosé (see below) was a delight (a full review will follow in my next post).

(Photo © Cliff Rames)

(Photo © Cliff Rames)

But it was the charms of the 2011 Lasina to which I completely succumbed. “The Pinot Noir of Dalmatia!” I exclaimed in my notes. An unfiltered beauty macerated for 14 days and aged for one year in once-used oak, it was lightly colored and splendid with aromas of strawberry, forest floor, dried flowers, and woodsy spice. The 2012 Cuveé (50% Plavina/50% Lasina) was also lovely, with sour cherry, sun-kissed oregano, and sweet dark chocolate notes on a frame of mild tannins and refreshing acidity.

Adding to my inspiration to highlight this region were the wines of Marko Sladić. With vineyards in the Plastovo/Skradin area (like BIBICh and Juraj Sladić), Marko makes wine from many of the same varieties yet has a style – and labels – that are distinct. His 2013 Maraština was juicy and round, with simple, refreshing notes of citrus, green fig, chamomile flowers, and a hint of hazelnut. A 100% Plavina rosé was lively and delicious with discreet strawberry, rhubarb, and hibiscus flower notes and a well-structured sea mineral finish. The 2012 Plavina red was juicy and youthful, packed with red fruits (raspberry, cherry, pomegranate), soft tannins and a tartness on the finish that makes this a wonderfully food-friendly wine. His colorful, coyote labels are pretty cool too!

(Photo © Cliff Rames)

(Photo © Cliff Rames)

But it was a new name in the region that really got me excited: Birin, a young winemaker who is creating magic in a backyard garage near the resort town of Vodice from grapes grown in his family vineyards. His 2013 Debit was clean and bright, laser-focused and crystalline with zippy citrus and crushed seashell minerals. A 2013 Maraština was lovely with pear skin, green fig and exotic fruits on a long mineral finish.

More thrillingly, the Birin 2012 Babić was electric – wild and coiled with tight red and black fruits and blazing acidity. While still very young and precocious, it was exhilarating to taste and even more inspiring to speculate about how it will develop over the next year or so. A winemaker to watch!

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

Speaking of Babić, anyone who has been following my posts over the years knows, it is one of my favorite varieties and potentially one of the best indigenous reds in Northern Dalmatia if not all Croatia. Benchmark producers include Gracin, Piližota and Vinoplod.

One interesting note: at DWE I tasted an unusual blend of Babić and Plavac Mali jointly produced by Babić master Leo Gracin of Primošten and Dingač winemaker Vedran Kiridžija. They call it Kontra, which in Croatian means opposite or against. It was somewhat Port-like with full, rich, mouth-gripping black fruit and earth flavors and a long finish.  I’m not sure what they are trying to achieve with this unorthodox blend (in which I felt that the Plavac Mali dominated) of two very distinct grapes, vineyards, and terroirs – sort of like blending a Grand Cru Bordeaux with a Grand Cru Burgundy – but I’m sure it will find its fans and is just another example of how progressive, creative and dynamic the Croatian wine scene is at the moment.

(Photo © Cliff Rames)

(Photo © Cliff Rames)

So keep an eye on this under-the-radar region. There is a lot of interesting stuff fermenting there!

3. Rosé from Dalmatia could be the next Big Thing. At this writing it is the first week of summer. Long days, balmy nights. The heart of rosé season. In the last week I have with gusto consumed five bottles of rosé. Each different: one from Bordeaux, one from Provence, one from Spain, one from the Finger Lakes, and one from Croatia.

Croatia? Yes! True, a few years back, it was difficult to find a good quality rosé from Croatia. Among older drinkers there has traditionally been the attitude that rosé is “not real wine”. But thanks to a new generation of wine makers and consumers, I am delighted to report that Dalmatia is quickly becoming a source of pleasing, well-made and food-friendly rosés made from indigenous varieties such as Babić, Crljenak Kaštelanski, Lasina, Plavac Mali, and Plavina (although be aware that most are not exported; you have to go to Croatia to enjoy them).

(Photo © Cliff Rames)

(Photo © Cliff Rames)

When you think of the climate and landscape of Provence, France – the homeland of quality rosé, in many ways Dalmatia is similar: Hot, parched summers; rocky hillsides alive with cicadas; scrub pine forests tumbling down to the shores of a sequined sea; olive groves, fig trees, wild herbs, feral goats, boars and cats; lavender scented air; ancient stone houses with tended gardens and patios; outdoor tables adored with fresh tomatoes, olive oil, baguettes, domestic cheeses and charcuterie, wine from the nearby vineyards.

Most of the Dalmatian rosés I tried at DWE were excellent and evoked visions of “the Mediterranean life”. Of friends gathered in the shade of a grapevine arbor to sop up virgin olive oil with crusty bread, salute happiness and success with chinking glasses, tell stories and jokes, sing songs of glory days and lost love, and finally, sit in reflective silence, nap, daydream….

(Photo © Cliff Rames)

(Photo © Cliff Rames)

The best of these Dalmatian rosés (called “Opolo” by some producers) were salmon to pale pink colored. Full of bright fruit flavors (raspberry; cherry; cranberry); hibiscus flowers; saline minerality, and good cheer. My favorites were produced from Plavina or blended with Lasina or Babić (Juraj Sladić; Marko Sladić). But others were made from Crljenak Kaštelanski (Vuina) and Plavac Mali (Jako Vino; Miloš; Saints Hills; Senjković). All were lip-smacking good.

Which leads me to think: If Dalmatian wine producers continue to make such high quality, tasty rosés, and if tourists and other wine lovers discover them and enjoy them as much as I, then perhaps Dalmatia can become a new boat on the rising tide of rosé’s current popularity. Of course the quantity of production can never match that of Provence or Bordeaux. But who cares. In the vastness of the blue sky even a hummingbird can fill the world with wonder.

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

(Photo © Cliff Rames)

Zlatna Žlahtina 1999: Golden Grape or Faded Glory?

By Cliff Rames © 2014 

A few weeks ago I was rummaging around my father’s wine cabinet and found a forgotten, dusty bottle of white – a 1999 PZ Vrbnik Zlatna Žlahtina from the island of Krk in the Kvarner wine growing region along the northern coast of Croatia. Since my father rarely drinks white wine and didn’t even know the bottle existed or where it came from, he let me have it. For “research” purposes. 

Photo: Cliff Rames © 2014

Photo: Cliff Rames © 2014

I was skeptical. A 15-year old Žlahtina? I mean, I’ve opened 3-year old Pinto Grigio wines that were an oxidized mess. Also this particular bottle was never properly stored, languishing for most of its life on a shelf in my parent’s sunny dining room.

Sure, Žlahtina – a variety native to the Primorska/Kvarner region where it thrives in the fields around the hamlet of Vrbnik (Vrbnička Polja) and whose name implies nobility – is a wine celebrated for its light, fresh, early-drinking character. A perfect foil for the local northern Adriatic seafood-based cuisine, Zlatna Žlahtina (golden Žlahtina) even has a poem written about it:

900 years since the foundation of the town
900 years of prayer and work
A belief in God during dry
and plentiful years,
Holy Sunday,
Vineyards salted by the blue sea
A song of joy, A tear of sorrow
A green vine-stock sprung in rock and thorn:
Oh what joy in the first, golden grape!

Dying of curiosity one warm June afternoon I prepared a light salad with Adriatic sardines and popped the cork. What did I expect to find? A golden elixir? An oxidized, flat and defeated wine with little fruit and no purpose?  

Photo: Cliff Rames © 2014

Photo: Cliff Rames © 2014

Previous experience with old Croatian white wines has taught me a lesson or two and even surprised and delighted me, such as the 1963 Graševina from Kutjevo and the 1987 Trnavački Traminac Arhivsko Misno Vino that I wrote about in the book, Every Wine Tells a Story. As much as I was prepared to be disappointed, my gut told me that I should not underestimate a variety that is “salted by the blue sea” and thrives in “rock and thorn”.

Photo: Cliff Rames © 2014

Photo: Cliff Rames © 2014

Pouring it into my glass I immediately suspected that I was about to be taught another lesson. The wine was not deeply golden or brownish – first signs of oxidation – but rather still bright yellow. No sediment and no cloudiness. A quick whiff of the nose dispelled any remaining skepticism: The bouquet was fresh and lively but laced with tertiary, Sherry-like notes of bitter almond, raw honey, apricot, candied orange peel, and honeysuckle. Age however took a slight toll on the mouth feel, with some of the structure gone soft and the mid-palate a bit hollow. But the acidity was still vibrant and a savory, salty minerality propelled the flavors forward, giving the wine vitality, wisdom, and beauty.  

The French have a great expression: “Voilà!” meaning “there you go, there you have it”. Often used with satisfaction when something is presented, it seems to also carry an implication that the result could not have been any other way.

And so it was with this lovely golden Žlahtina. At 15 years old could not have been any other way but perfectly delightful, drinkable and still full of life – a “song of joy” indeed!

Photo: Cliff Rames © 2014

Photo: Cliff Rames © 2014

Wine: Zlatna Žlahtina

Vintage: 1999

Producer: PZ Vrbnik

Region: Kvarner

Sub-Region: Vrbnička Polja, Krk island
Grape Varieties: Žlahtina

Alcohol by Volume: 11.5%

Residual Sugar: N/A

Price: N/A

Bottle Size: 750 ml

Imported By: N/A

Savor This: Croatian Food & Wine Featured in Saveur Magazine!

Just when daydreams of summer sailing, bathing in the crystal waters of the Adriatic Sea, and feasting on fresh fish in a favorite island café seem within reach, Saveur magazine has devoted its entire April 2014 issue (#164) to seafood, with seven full-color, mouth-watering pages about Croatia’s coastal food and wine culture.

Saveaur April 2014

In an article titled “Splendor of the Isles”, contributing author Brendan Francis Newnam dishes out tasty antidotes about life in the seaside villages of Dalmatia (much of the article is about Murter island) and offers enticing descriptions and photographs of the local cuisine, with accompanying recipes for staple dishes such as Blitva (Swiss Chard and Potatoes), Brodet (Croatian Fish Stew), Crni Rižoto (Black Cuttlefish Risotto), Riba na Roštilju (Grilled Fish with Lemon) – and more!

Saveaur 2

For a half-page sidebar entitled “Croatia’s Best Bottles”, writer Alex Halberstadt interviewed Wines of Croatia founder, Cliff Rames, and recommends six wines (all imported to the U.S.) to pair with Dalmatia’s island fare: Enjingi Graševina, Carić Bogdanjuša, Coronica Malvasia, BIBICh R6, Suha Punta Tirada Babić, and Miloš Plavac.

photo 1

This is the first-ever mention of Croatian wines in Saveur, and it is definitely worth picking up a copy for the beautiful photographs. Hopefully next time the magazine will dedicate a few pages to the fantastic cuisine of continental Croatia and the food friendly wines of Slavonia, Baranja, and Plešivica!

Saveur is a gourmet, food, wine, and travel magazine with a circulation of approximately 330,000. The April 2014 issue is now available on newsstands in the U.S., and it will be available on the Saveur website sometime in the next few weeks.

 

cropped-lunapic_132801870677470_11.jpg

Sunday Snapshot: Babić of the Mountains

By Cliff Rames © 2014

Several years ago I had the distinct opportunity to visit the vineyards of Stipe Gašperov, which lie in a very remote, rugged and starkly barren region in the mountains behind the seaside resort town of Primošten. Here Mr. Gašperov somehow managed to plant and cultivate babić grapes in a moonscape-like terroir of limestone and red soil. The vines in places are literally planted in small crevices or holes in stone. It’s no wonder then that his wine is called “Kamena Suza”, or tears of a stone.

I’m not sure whatever happened to Mr. Gašperov and his moonscape wines, but here is a glimpse of his babić vines in the far-out hills of Primošten Burnji. :-)

imageedit_3_4876455567

 

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