This wine caught our attention immediately with its deep golden color and unfamiliar, complex aromas and flavors. It made me think, in a way, of aged Chardonnay. But different. We discussed this wine for quite some time after first tasting it.
By luck, she found the perfect pairing for the wine, a new mushroom pasta recipe from Wine Enthusiast Magazine:
The mushroom, umami flavors and brown butter were a perfect match for similar flavors in the wine. We had no idea what this wine would taste like, so it was just dumb luck that this pairing worked so well. I had to laugh when, as I sat down to write this cellar note, I read the importer’s food suggestion: brown butter mushrooms or soy sauce.
Read the whole blog post here.
Using biodynamic practices, Josip Brkić makes magical wines using the native, enduring Žilavka (“zilav” means “tough” in slavic languages). That’s a grape that has adapted to the scorched rocky soils of the region, producing wines with a remarkable balance of freshness and fullness of flavor.
Also we were so lucky to recently taste more Žilavka with Josip Brkić’s son Pasko and a group of winemakers from Bosnia Herzegovina.