Major U.S. Magazine Publishes I Am Tribidrag Conference Report

The SOMM Journal, a leading wine and spirits magazine based in California with over 100,000 subscribers—many of whom are sommeliers, alcoholic beverage distributors, and other wine professions and enthusiasts—just published a three-page report from the I Am Tribidrag conference, which was held in April 2017 in Split, Croatia.

The I Am Tribidrag conference was a two-day celebration dedicated to a single theme: the amazing story of Tribidrag/ Zinfandel/ Crljenak Kaštelanski and the discovery of its origins on the Adriatic coast of Croatia. Speakers and honorary guests included members of the team behind the discovery: Dr. Carole Meredith of UC Davis, and Zagreb University professors Edi Maletić and Ivan Pejić.

California winemakers David Gates (Ridge Vineyards) and Joel Peterson (Ravenswood Winery) also conducted presentations, as well as botanist and grape geneticist (and co-author of Wine Grapes) José Vouillamoz, and Italian winemaker Lisa Gilbee. Jancis Robinson, the distinguished British wine writer (Purple Pages) and Master of Wine participated as a special guest and moderator of a tasting of Tribidrag wines from around the world.

Written by Wines of Croatia founder Cliff Rames (who is also Contributing-Editor-at-Large for The SOMM Journal and The Tasting Panel magazines), the report includes exclusive quotes and impressions from Robinson, Vouillamoz, Meredith, Peterson, and Pejić.

You can read the article, available now in the June/July 2017 issue of The SOMM Journal, as well as via digital reader on the magazine’s website at this link: http://digital.copcomm.com/i/833814-june-july-2017/108

Enjoy—and share widely!

 

Dalmatia Wine Expo 2016: Three Things I Learned

By Cliff Rames

(Note: I first visited the Dalmatia Wine Expo in Split, Croatia two years ago in 2014. You can read my 2014 “Three Things I Learned” post HERE.)

Drinking wine could be compared to reading a book. Some books, like some wines, serve as mere entertainment, devoid of depth and enjoyed in a moment. Quickly they fade into the past without commemoration or recall.

Great books, though, capture and captivate your imagination. Glued to the page, each word enthralls…every sentence propels you deeper into the folds, eager to know what comes next…how the plot develops…what happens to the characters. The best among them may even influence and affect your life’s journey.

Vina Croatia 2015: Croatian Winemakers Storm Manhattan

A Short Report & Photos from the 2015 Vina Croatia Grand Tasting in NYC (Photos © 2015 Cliff Rames)

Braving frigid winter temperatures and blustery Hudson River winds, representatives from twenty-four Croatian wineries and over 500 guests turned out on February 24, 2015 for the third Vina Croatia – Vina Mosaica Grand Tasting at Astor Center in New York City.

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)

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.

Wine-o-graph: Prošek and Prosecco made simple

By Cliff Rames © 2013

Not that it’s a very complex issue. It’s not really. It’s fairly straightforward. But decide for yourself, if you haven’t already. And if you want to learn more, check out my previous post called Are You Pro Prošek? 12 Reasons Why You Should Be.

And for those of you who are (like me) short on time and attention, I have compiled this handy, easy-to-reference and share “Wine-o-graph” chart.

Cut and diced like this, it seems clearer than ever that Prošek and Prosecco are distinctly different products. No one has anything to fear from them being allowed to peacefully co-exist in the European Union or elsewhere.

So feel free to print it out, put it in your wallet, hang it on the wall, share it with a friend, or shout it from the mountaintops. In the meantime, I wish Croatia and its Prošek producers all the best in their efforts to save Prošek and continue its legacy as the traditional dessert wine of Croatia.

	Prošek vs. Prosecco – At a Glance
	Prošek	Prosecco
History	First written mention: 1556	First written mention: 1754
Pronunciation	“Pro-shek”	“Proh-sec-coh”
Grapes Varieties	White: bogdanuša, dubrovačka malvasija, grk, malvazija istarska, maraština, plavac mali, prč (aka parč), pošip, tarpinka, trbljan, vugava, žlahtina. Red: babić, lasina, plavina, plavac mali.	Glera; sometimes bianchetta, charnonnay, perera, pinot noir, verdiso
Area of Production	The Adriatic coast and the islands of Dalmatia, Croatia	Veneto, Friuli Venezia Giulia, Conegliano, and Valdobbiadene regions in northeast Italy
Number of Registered Producers	27	Over 3,000
Production Amounts	15,000 liters, or 30,000 bottles of 500 ml; most wineries produce less than 5,000 bottles each	225,000,000 liters, or 300 million 750 ml bottles
Winemaking	Passito method. Hand harvested, sun dried grapes; 2-5 days skin maceration; fermentation lasting up to a year or more; mandatory 1 year of aging in wood	Charmat method; secondary fermentation in autoclaves; bottling under pressure; no wood aging.
Wine Style	Still. Sweet with high residual sugar levels (70-150 g/l)	Sparkling. Dry to semi-sweet with residual sugar levels ranging from 0 – 35 g/l
Color	Dark golden, amber, neon orange, maple syrup, dark brown	Straw to medium yellow
Commercial Bottle Shape	375-500 ml bottles of various shapes	750 ml sparkling wine bottle with mushroon cork and metal cage
Serving Glass	Dessert wine glass	Champagne flute
Availability on Export Markets	Nearly non-existent; very limited distribution in export markets	Widespread. In U.S.: 19.2 million bottles imported in 2012
Price	$50 for 500 ml	$10-$20 for 750 ml