In a September 26, 2016 Los Angeles Times article entitled “In old-world Croatia, here are four trendy towns worth visiting”, author Margo Pfeiff lists four towns that one must visit in northern Croatia, which she describes as “rural regions known for their vineyards and welcoming agri-tourism farms….”
Last week, two editors from Wine Enthusiast magazine, Mike DeSimone and Jeff Jenssen (aka the World Wine Guys), visited Croatia to receive the Golden Pen Award from the Croatian National Tourism Board for their article called “Croatia – In Living Color”, which was published in the September 2011 issue of Wine Enthusiast.
After receiving the Golden Pen Award (“Zlatna Penkala”), the Wine Guys toured a selection of wineries, vineyards, hotels, and restaurants in the continental region of Croatia.
The Wine Guys were escorted by Cliff Rames, sommelier and founder of Wines of Croatia, who along the way captured a few snapshots of their journey. We will be sharing an assortment of Cliff’s photos with you over the next few weeks, starting with this collection of shots from Tomac winery in the Plešivica wine-growing hills – a cool, hilly region about 30 minutes west of Croatia’s capital city, Zagreb.
Tomac is best known for his sparkling wines and iconic Anfora wines. You can read more about Tomac HERE.
As a matter of fact, yes – you can find the variety growing all over Croatia. Heck, even the mother grape of chardonnay is Croatian, a little devil of a grape called štajerska belina – or gouais blanc – that long ago made its way to France where it crossed with pinot and sired chardonnay.
While quality is uneven, delicious chardonnay wines are produced across Croatia – from Istria along the coast (called the “Tuscany of Croatia” by the New York Times), to the amphitheater-shaped hills of Plešivica in the northern continental region and the Miocene Epoch-dated Pannonian Sea soils of Kutjevo in Slavonia.
Krauthaker’s Rosenberg100% chardonnayis sublime; while Kutjevo winery’s 2009Chardonnay de Gotho Aureus won a silver medal at the 2011 Chardonnay du Mondewine competition in France. Belje is a leading producer from the Baranja wine-growing (far northeastern Croatia), where among its expansive vineyard holdings is the esteemed 220 meter-above-sea-level, south-facing Goldberg appellation – home of its award winning Goldberg Chardonnay.
From Plešivica Korak Chardonnay is the benchmark beauty, and chardonnay forms 50% of the blend in Tomac’s iconic Anfora wine. If orange wine is your thing, Roxanich Milva chardonnay from Istria is fabulously elegant and complex with its creamy, mineral character and exotic fruit, floral, nut and honey notes.
Chardonnay is sometimes blended with other local grapes, like in Istria where it nicely compliments blends made with the local malvasia istriana (malvazija istarska) grape. Saints Hills Nevina, Matoševic Grimalda Bijelo, and Trapan Levante are a few prime examples.
Cabernet sauvignon? Check out the Podunavlje sub-region of Slavonia, whose terroir (long, warm growing season and ancient loam slopes along the Danube) delivers promising results. Iuriswinery in the Erdut wine-growing hills produces a tasty, food-friendly entry-level cab from their vineyards on the Kraljevo Brdo (King’s Hill) appellation.
In Istria, iron-rich “terra rosa” soils lend nice structure and minerality to the region’s red wines (think the Coonawarraregion of Australia); Agrolaguna (Festigia label), Coronica, Cossetto, Degrassi, Roxanich and Trapan all come to mind as producers who are banging out some really palate-worthy Istrian cabernet sauvignon. In southern Dalmatia, Dubrovački Podrumi(Dubrovnik Cellars) produces the benchmark southern climate cabernet, Trajectum, from its vineyards overlooking the Konavle valley just south of the tourist Mecca, Dubrovnik.
Merlot? It’s just about everywhere, from Dalmatia to Istria to Slavonia. Sometimes it’s good (Agrolaguna Festigia); BIBIChSangreal; Crvik; Frajona; Krauthaker; Roxanich); sometimes – not so much. Often it finds its best use in tasty Bordeaux blends, such as the excellent Dajla Cuvee Barrique from Istravino and the “Vrhunsko” 2007 red cab/merlot blend from Boškinac winery on Pag island.
Most famously, merlot (along with cabernet sauvignon and refosco) was a component in the Clai Ottocento 2007 Crno that Gary Vaynerchukreviewed – and fell in love with – on Wine Library TV. You can see Gary’s reaction – and watch the whole wines of Croatia episode (above).
Cabernet franc is sparsely-planted, but MorenoDegrassiin Istria produces a lovely version full of typical cab franc character (cherry and black fruits with a hint of tobacco and sweet herbs).
That pinot noir (‘pinot crni”) is only grown in a few select spots in Croatia is testimony to the grape’s fickleness and outright hostility toward inappropriate terroirs. But a couple of producers have had some luck with it, notably Velimir Korakin Plešivica and Vlado Krauthaker in Kutjevo (from grapes grown on the upper slopes of Mt. Krndija). Back in cool Plešivica, Šember winery offers a delicate and refreshing 100% pinot noir sparkling wine that tingles with hibiscus and watermelon flavors laced with seashell minerality.
Syrah? It’s emerging in a select few locations in Croatia and is still very much in the experimental phase. Early results though indicate that the grape (syrah/shiraz) seems to enjoy Croatian hospitality. A growing area to watch is the Dalmatian hinterland around the coastal city Zadar, where Alen BIBICh produces his acclaimed Sangreal Shiraz and Benkovacwinery cultivates 103 hectares of vines that spawned the award-winning 2007 Korlat Syrah.
In Istria, Bruno Trapan has seriously invested in syrah and is hedging his bets that it will do well on his 5 hectares of vineyards located 50-55 meters above sea level at Šišana near Pula. Trapan 2007 Shuluq Syrah received a “Commended” rating in the Decanter 2010 World Wine Awardscompetition. That said, I suspect that the international marketability of Croatian syrah will face many challenges, especially in light of the recent – and sad – downturn in global demand for syrah.
Let’s not forget Zinfandel. Technically, Zinfandel is a native Croatian variety called Crljenak Kaštelanski and its story and genetic links to Croatia have been widely documented. But because some Croatian producers are preparing to release wines labeled as “Zinfandel”, we will briefly mention it here. Zinfandel (aka Crljenak) is native to the Kaštela region of central Dalmatia, near the city of Split. Further south on the Pelješac peninsula, well-respected producer, Marija Mrgudić of Bura-Mugudić winery, planted Napa clones and is preparing for the first release of Croatian Zinfandel. Although the jury is still out on whether this grape can deliver as much potential as plavac mali (the variety that historically supplanted it) – or if American zinfandel producers will opposethe use of the “Zinfandel” moniker on labels from Croatia – it is an interesting development and can only help draw positive attention to Croatia’s winemaking culture.
Sauvignon blanc? Riesling? Pinot gris? Pinot blanc? All are planted in Croatia (where they are known as “sauvignon”, “rajnski rizling”, “pinot sivi”, and “pinot bijeli” respectively) and have a long history of being consumed locally as table wines, particularly in the cool continental regions. But a number of producers have invested in vineyard and cellar in order to improve quality and raise the profile of these varieties – especially sauvignon blanc and riesling. A very promising producer is Bolfanin the Zlatar wine-growing hills of the Međimurje–Zagorje region. The Bolfan portfolio includes some very intriguing, pure and refreshing whites across all styles (dry to sweet) from an array of grapes grown on its 20 hectares of stunningly beautiful “Vinski vrh” (Wine Summit) vineyards; the Bolfan ’08 Riesling Primus is drinking beautifully now with an off-dry, richly extracted profile of golden apples, pears and honey with hints of petrol and wet stone minerality. Tasty!
For sauvignon blanc, watch for the award-winning Badel 1862 Sauvignon Daruvar and ZdjelarevićSauvignon from Slavonia. Not surprisingly, sauvignon blanc seems to have found its sweetest spot in the Plešivica area with its cool, moist and sunny slopes that grace the bowl of the area’s naturally-formed amphitheater. There Korak, Šember and Tomac produce crisp, lovely citrus and herbal examples.
Gewürztraminer (“traminac”) does very well in the far-eastern corners of the Slavonia and Podunavlje regions, where it is made into everything from dry, spicy whites to unctuous, richly floral and delicious late harvest and ice wines. Iločki Podrumi is a leading producer in the Srijem wine-growing hills and in certain frosty years Kutjevo wineryand Iločki podrumi make a luscious Ice Wine (“Ledeno vino”) from the variety.
So yes…wines made from familiar international varieties can be found in Croatia – and to a lesser extent on export markets.
That said, international varieties are not the future of Croatian winemaking or marketing program. The “Golden Promise” (I would argue) lies in Croatia’s rich array of indigenous grape varieties. Their individual stories are screaming to be told and are sure to pique intrigue among – and stimulate the palates of – savvy foreign wine buyers and adventurous consumers.
Ray Isle, Food & Wine magazine’s executive wine editor, recently presented “Five Grapes to Expand Your Wine Horizons” in an article for CNN’s Eatocracy blog. Unfortunately none of the grapes he mentioned was from Croatia (the list did include blaufrankisch, known in Croatia as frankovka). The point is, wine drinkers who seek the magic of discovery must look beyond mainstream varieties and venture into uncharted territory: The land of native grapes with charming, sometimes tongue-twisting names.
Once blessed with over 400 indigenous grape varieties, the Croatian Ministry of Agriculture’s official list of cultivars today contains 192 varieties, of which 130 are considered autochthonous (indigenous) to Croatia or the region. Of that number, only three dozen or so are commonly found in modern commercial wines. The “Big Three” of course are graševina, malvasia istriana, and plavac mali, which are – in descending order – the most widely planted wine grape varieties in Croatia.
In our next post we will introduce the “Big Three” – and go beyond, presenting you with the “Magnificent Seven”, a fabulous handful of Croatian wine grapes that you should know. These varieties were selected based on their commonality, the quality of the wine they produce, and their accessibility and presence on both the domestic and export markets.
For fans of even lesser-know varieties, fear not. We will subsequently venture beyond the Magnificent Seven and explore a gaggle of other quirky, interesting and uniquely Croatian grape varieties that did not make the first round. Stay tuned to meet the whole gang – the wild and wonderful Grapes of Croatia! 🙂
On May 10, 2011, Richard Bampfield became the first Master of Wine (MW) to visit Croatia to expressively taste and review its wines.
While in Croatia, Mr. Bampfield hosted an exclusive Master Class at the Hotel Bastion in Zadar. The event, sponsored by Yacht Gourmet Croatia, was designed to introduce guests to the U.K wine market while assessing the quality and potential of Croatian wines as an export product and tourist offering (particularly for the yachting community on Croatia’s Adriatic Sea).
Attending the Master Class were 25 winemakers from Croatia, including Alen Bibich, Andro Tomić, Ivica Matošević, and Mladen Rožanić. Other guests included yacht crews, representatives of luxury villas and rental agencies, and Croatian journalist Rene Bakalović (who published this article in Croatia’s largest daily newspaper, Jutarnji List).
After the Master Class and tasting, Mr. Bampfield noted that many of the Croatian wines he tasted would “hold their own” against similar wines produced elsewhere in the world.
“Croatian wines have the advantage of history, which is a good thing”, Bampfield said in a statement to Croatian TV. “Croatian wines are unique and unlike anything you can find elsewhere. But this has a negative side, too. If people cannot find the wines, then they cannot get to know them. I think the U.K. market is ready for Croatian wines. But Croatia must be smart about its promotion and placement of the wines.”
Alessia Cortesi, owner of Yacht Gourmet Croatia, said that the event was very interesting for the Croatian winemakers, and very important for Croatian wines. One of Yacht Gourmet Croatia’s goals is to promote Croatian wines among wine buyers in the nautical market and demonstrate that Croatian wines are an authentic product that can compete on the same level with many French or Italian wines.
“This event was an excellent step forward for Croatian wines. Master of Wine Bampfield confirmed that the wines are top quality and have potential on the international market. He discovered many of Croatia’s native grapes, some of which he would not otherwise be able to taste abroad”, added Cortesi.
Wines of Croatia was graciously and generously granted exclusive permission to publish Mr. Bampfield’s tasting notes, which follow below for your enjoyment. Cheers!
Tasting Notes by Richard Bampfield, MW
Badel 1862 Sauvignon Blanc, Daruvar 2009
Sweaty Sauvignon, very French, restrained, classy. Pleasing sweetness on palate, real depth of flavour. Dry and refreshing, the residual sugar undoubtedly enhances the character and flavour. Delicious.
Bibich 2009 Debit
Distinctive aromas, green apple, perhaps gooseberry too. Good fruit, pear-like texture, almost like a sherry. Fresh, dry, appetising, enjoyable and easy drinking.
Bibich 2008 Debit Lučica Riserva
Gold. Oaky, old-fashioned. Flat entry on palate, does not have the freshness to support the oak flavours. Oxidative and seems dated in style. Certainly sherry-like.
Boškinac 2009 Grand Cuvee
Golden colour. Alcohol highly evident and lacks freshness of most. Heavy and a bit clumsy.
Degrassi 2010 Malvazija Istarska Bomarchese
Gently unoaked, reminiscent of good, unoaked Chardonnay. Very clean, fresh, mineral notes, persistent although flavours are restrained. Quite neutral on finish, but very fine.
Degrassi 2009 Terre Bianche Cuvee Blanc
Very fresh smelling, modern, expressive. Fresh and persistent, good acidity. Pleasing lightness of touch, very easy to drink, quite international in style.
Figurica 2009 Kulica Coupage
Fresh, apple and nut aromas. Well made, relatively simple, but natural, dry and easy to drink, especially with food.
Korta Katarina 2009 Pošip
Fresh, pears and nuts. Evident cool ferment characters, but well done. Dry, fresh, lovely fruit. Fine, light touch to the oak, natural and appetising.
Kozlović 2010 Malvazija
Clean, light, scented. Light on palate, gently perfumed, good texture. Bright, young and appetising.
Kozlović 2008 Santa Lucia Malvazija
Golden colour. Toasty aromas, orange peel, marmalade. Nice texture and flavour, not dissimilar to traditional semillon-based Graves. Dry, characterful, may not appeal to all.
Matošević 2008 Alba Barrique (Malvazija Istarska)
Sweet oak on nose which tends to dominate. No question that the oak is sweetly flavoured and enhances the flavour of the wine……..but it hides the grape flavour in my view.
Matošević 2008 Alba Robinia (Malvazija Istarska, aged in acacia wood)
Honey, roasted nuts, less overtly oaky than the French oak. Lovely sweetness on palate, good texture, fresh acidity. Exciting wine, finishing brisk, dry and flavoursome.
Matošević 2009 Grimalda Bijelo
Intriguing mix of Chardonnay, Sauvignon and Malvazija. Actually really interesting, with a distinctive and pleasing Sauvignon lift to the aromatics. Fine and complete on the palate, harmonious and fresh. Well judged oak, delicious.
Roxanich 2007 Malvazija Antica
Deep gold. Very perfumed, complex – notes of yeast, marmite, thick cut marmalade, fernet branca. Dry, textured, good acidity, long flavours, evident amontillado sherry character. Touch of alcoholic warmth on finish, very fine.
Saints Hills 2009 Nevina
Aromas not too oaky, note of pepper. Higher in alcohol than most and seems heavy. Appears to have sacrificed flavour for alcohol. But interesting blend of an international variety (Chardonnay) with a local grape (Malvasia Istriana).
Tomac (2007?) Anfora
Deep, orange gold. Complex aromas of poached pears, toast, creme brulee – note of acetate. Somehow smells of ice cream. Dry, assured, pleasing orange-peel tanginess. Surprisingly, not that oxidative. Very persistent, very natural, very good.
Trapan 2010 Malvazija Istarska Ponente
Gently perfumed, touch phenolic, hint of marshmallow. Fine, dry, touch mineral, bit heavier than the others, but the overall sensation of lightness is still very pleasing.
Trapan 2009 Uroboros (Malvazija)
Honey, nuts, creamy. Rich, oxidative notes, but not overtly oaky. Good acidity and very clean finish. Lasts well, fine food wine.
Korta Katarina 2010 Rosé (Plavac Mali)
Subtle, vinous, really smells winey, even of white wine. Lovely flavours, not like any other rose I have tasted, note of pepper, which reinforces the sensation of great freshness. Very good.
Roxanich 2008 Rosé
Mature orange. Stewed strawberries, marmite, almost smells of Rivesaltes, definitely some very attractive grapey notes. Dry, very Burgundian, somewhat surprisingly it tastes of mature red Burgundy! Intense flavour, fresh, dry, persistent. Interesting.
Saints Hills 2010 St. Heels Rosé
High alcohol, dry, but lacking a core of flavour. A bit heavy-handed and lacks the pure drinkability and freshness of a rose.
Tomac Pjenušac Rosé (sparkling)
Pale, red tinge. Excellent, fruit aromas, very bright. Dry, fresh, beautifully balanced, long and elegant. Extremely classy glass of sparkling rose.
Trapan 2010 Rubi Rosé (Cuvee)
Deepish colour, pale red. Touch confected, smells familiar, almost Australian, may be the Syrah component. Plenty of flavour, vinous, tastes off-dry (but is apparently dry). Good, bold style that retains good freshness.
Badel 1862 Korlat Syrah 2007
Fabulous aromas; pepper, ginger, spice; reminiscent of young Grange. Sweeter style of Syrah; intense, ripe, mellow tannins, spicy, savoury and hedonistic. Very generous; lovely current drinking.
Badel 1862 Plavac Mediterano 2008
Meaty aromas, note of liver, notes of green pepper, reminiscent of certain St Emilion. Fresh, fruity, Merlot character persists, but with more overt freshness. Good – and genuinely tastes Mediterranean!
Bibich 2008 Riserva R6
Mature-looking. Warming, pleasing aromas, some of the sweetness of aroma of a Tawny Port. Sweetly fruited, mature but not cedary. Dry and slightly bitter on the finish, comes across as faintly Italian in style on the palate.
Bibich 2008 Bas de Bas
Very deep colour. Lifted, perfumed, strong new oak. Sweet, expressive but not overripe Syrah; very fine. Really intense on the palate, well judged oak, beautifully balanced by an overall sensation of freshness. Seductive, not over-extracted. Well done!
Rich, oaky; perhaps a note of volatility. Bold, high alcohol, big wine. Better suited to the US than the UK.
Degrassi 2007 Merlot Contarini
Really good Merlot aromas, note of meatiness. Good sweetness of fruit and a fine, fruit-forward, appetising appeal that seems to characterise the Degrassi style. Fresh, pure and early-maturing, excellent restaurant wine.
Degrassi 2005 Refosk Terre Rosse
Creamy, spicy, but seems to be tiring. High acidity, bitter cherry characters, very Italian. Very long and very fresh for its age. Definitely interesting but seems better suited to Italian market than British one.
Degrassi 2007 Terre Bianche Cuvee Rouge
Deep, youthful. Very fresh, bright Cabernet aromas. Refreshing, peppery edge to the fruit; juicy, flavoursome; tastes just off-dry. Really enjoyable and the sweetness of fruit is balanced by the pepper character.
Figurica 2009 Cuvee Figurina
Fresh, unusual aromas – a mix of raspberry fruit and gamey characters. Juicy, fresh and flavoursome, apparently with a touch of sweetness. Light, appetising and easy drinking.
Korta Katarina 2007 Plavac Mali
Mature looking. Stewed aromas, alcoholic, big wine, could easily have been made in Australia. Touch of volatility? Reminiscent of Chateau Musar; not a style that would be mainstream in the UK.
Roxanich 2007 Cabernet Sauvignon
Deep, starting to mature. Really classy; pencil-lead cabernet aromas, a sort of restrained Penfold’s Bin 707. Very pure, ripe cassis character; assured, long, tobacco edge, moderate tannins. Great freshness; top class.
Roxanich 2007 Superistrian
Intriguing aromas that remind me of butter, cream and coconut……..but it is not oaked! Fruit comes through well on the palate but not yet as complex as it could be. The firm tannins and grip suggest this will still improve for a few years.
Roxanich 2006 TeranRe
Intriguing aromas, seems to show the meatiness of Merlot but also the rawer meat characters of Syrah; touch of reduction (in a positive way). Very fresh acidity, great flavour; firm but balanced tannins. Tastes like a really classy Pays Catalan. Magnificent.
Tomić 2007 Plavac Mali Reserve
Perfumed, classy – clear oak, but also some lifted fruit and floral characters. Really nicely made, good oak, fine overall balance and intensity of flavour. Warming, but not alcoholic.
Bibich Ambra NV (Debit)
Pale to medium, yellow-brown. Unusual aromas, notes of dried grapes like PX, but also reminiscent of the must aromas of Pineau de Charentes. Compelling on the palate though, great grip and length. Sweet, well done.
Bodren 2008 Chardonnay Ice Wine (Ledeno Vino)
Not as sweet as the Riesling, but still very sweet. Beautifully made and balanced, very complete…….but I cannot help thinking that the relative lack of aroma and character betray the fact that Chardonnay lacks the intensity of flavour to make the best dessert wines.
Bodren 2008 Pinot Blanc Ice Wine
Fresh, pears, stone fruits. Very sweet, good texture and beautiful balance. Really good, with a fresh, peppery finish.
Bodren 2009 Rajnski Rizling Izborna Berba Prosušenih Bobica (TBA)
Very fine, baked apple aromas, lifted, pure, fine Riesling. Very, very sweet, almost liquorous, like apple puree. But well balanced acidity, hugely impressive.
Degrassi 2009 Muškat Bijeli San Pellegrin
Lightly grapey, also a touch soapy. Sweet, some CO2 for freshness, well balanced, but lacking a bit in real grape flavour and verve.
Kozlović 2009 Muškat Momjanski (semi-sweet)
Excellent aromas, reminscent of Muscat blanc a petits grains. Sweet, grapey, floral and bright. Fresh, flavoursome, lovely balance. Not that complex but beautifully done.
Tomić 2006 Prošek Hectorovich
Perfumed and soapy, notes of grapes and orange. Sweet, well balanced acidity, gripping and very fresh. Very good, really zingy – hard to describe the flavours, but it certainly works!
In a charming and sweetly memorable moment from his trip, Joe sent out this tweet on Twitter: “Ok I’m about to fall asleep in Korčula but this picture of vineyards clinging to a mountain is still on my mind http://t.co/LxEWtsj“.
In this exclusive interview, Joe shares some more thoughts and observations about his trip and offers some sage advice for the future of Croatian wines.
1. You just returned from a tour of a few wine regions in Croatia. What are your general impressions of Croatia as a country and as a wine-producing country?
Croatia is country with a ton of stunning natural beauty, like the electric-blue Adriatic coast, breathtakingly steep vineyard sites, endless islands and incredible mountain peaks. It is fascinating to see a country as a relatively new quality wine producing country trying to find its way, sometimes with great success. I think the quality is only going to improve as the vines get older and as winemakers become more experienced and share information with other producers.
2. Was there anything that surprised you? Disappointed you? Blew you away?
I was surprised by the extreme beauty. It was really one of the most stunning places I’ve ever been, and I was not expecting that. I was blown away by the sheer steepness of some of the vineyards, especially in Dalmatia. It is heroic to work them.
I was also surprised by the truffles! Croatia is one of the few places that truffles grow in the world and they were incredibly delicious.
I was disappointed to see a lot of Plavac Mali wines that were unbalanced, too hot and alcoholic, often with 15.5% alcohol or higher and residual sugar.
3. How many of Croatia’s different indigenous grapes varieties did you try through the wines you tasted? Any favorites?
We probably tasted 15-20 different grapes. I loved the white grapes Pošip and Grk for their minerality and crisp acidity, though Grk was just a bit more complex. As for red grapes I thought that Terran had the most potential for its structure and food pairing ability.
4. Were there any particular wines that really impressed you? Any “wow” moments?
Miloš 1994 Plavic Mali showed me that Plavic Mali has an incredible ability to age when it’s made in a balanced style with alcohol kept in check. Also Miloš is one of the few producers making wine a very traditional, natural way. He holds the wines back until they are ready to drink.
5. You visited Tomac winery and tasted his “Anfora” wine. Wines made in amphora are a particular interest of yours. What did you think of Tomac’s version?
I love Tomac’s Anfora wines and his entire philosophy. His wines were balanced, nuanced and delicious. They were also unique but not in a way that would turn off people who haven’t had them before. I also loved his Pinot Noir.
6. Can you offer a little advice on what Croatian winemakers can do better tocompete on the world market, particularly in the US?
I’d say focus on creating wines and flavors that are indicative of Croatia. Embrace your native grapes and create wines that go well with food. Croatia is never going to be able to compete at the lowest end because of cost parameters and there is so much competition for “international-styled” wine. So the only way Croatia can compete is on it’s uniqueness of high-quality, balanced wines.
7. Say one thing that American consumers/wine lovers should know about Croatian wines.
Croatia has an immensely diverse amount of grape varieties and terroirs, creating the opportunity for a wide range of wine styles. There are a few very interesting wines now but these wines will continue to improve.
8. How did you like the Croatian restaurants/cuisine? Do you have a favorite dish? Any food and wine pairings that you really liked?
The restaurants were of an extremely high quality. We ate a lot of extremely fresh fish and the local shrimp were especially sweet and soft. One of the fun things that quite a few restaurants did was that they put out a wide variety of olive oils for us to taste with our breads. One restaurant even had 15 local olive oils on the table.
9. Would you like to return to Croatia someday? Where would you go?
Of course! There are a 1,000 islands and I’d like to explore them all but I want to go back to Korčula first.