The meals that we eat during the week are usually quick and easy to prepare. It’s also the time when we would like to drink something good but reasonably priced and not too complicated. These are the “weeknight wines” that Eric Asimov describes in his latest column 20 Wines Under $20: When Any Night Can Be a Weeknight. Weeknight wines may not require your complete attention but they still need to be interesting and full of character. Fortunately for us, there are many distinctive and inspiring wines from all around the world that are moderately priced because they come from lesser-known wine regions or grape varieties. Among the great weeknight wines that Eric Asimov recommends is one of our favorites, the Bibich R6 Riserva 2016: The phrase “Mediterranean wines” rarely conjures up Croatia, but the country has a gorgeous coastline along the Adriatic Sea, made notable by the beautiful cities of Split and Dubrovnik. Alen Bibic of Bibich makes wine in the region of Skradin north of Split, focusing on indigenous grapes, like this blend of babic, plavina and lasin. It’s deliciously spicy, with just a touch of oak. We have a great selection of delicious and distinctive weeknight wines … Continue reading #WineWednesday Spotlight #154: BIBICh R6 Riserva
Pétillant Naturel, or Pét-Nat for short, is a modern trend but its origin is not so new. Pét-Nats are made using the Méthode Ancestrale, the oldest way of making sparkling wines. It dates back to the 16th century and was invented by monks in the Limoux region in southwestern France. The wine is bottled before finishing its fermentation, allowing a second fermentation to naturally occur in the bottle using the residual sugar. The sediments are not removed and the wine is not filtered, producing a light and fizzy wine, often cloudy, due to the remaining lees and lack of filtration. Enjoy the fresh and lively Štoka Pét-Nats, White, Rosé, Red, made from the Slovenian grapes Vitovska and Teran. Méthode Champenoise produces sparkling wine by creating a second fermentation in bottle. The second fermentation is accomplished by adding a mixture of sugar and yeast to still wine. The wine is then bottled, capped, and aged on its lees for several months, which develops texture and complexity. When the wine is ready, the neck of the bottle is frozen in order to remove the sediments. The cap is removed and the frozen sediments shoot out of the pressurized bottle. In Hungary, Kreinbacher … Continue reading Pét-Nat, Charmat, Champenoise: plenty of bubbles for the Summer
In April 2012, Antony Bourdain toured Croatia’s Istria and Dalmatia regions and literally got knocked off his feet as he is treated to the finest Mediterranean cuisine and wines. “Why are the wines so good here?” asks Antony Bourdain while tasting Alen Bibić‘s red blend R6. “Is this a restaurant?” he asks later after being served a delicate scallops dish topped with goat cheese paired with BIBICh R5. “What’s going on here, really?” After the meal, he will thank Alen’s wife Vesna, a trained chef, on his knees for this impromptu meal “of epic quality accompanied by equally epic wines.” Let’s raise a glass of BIBICh wines in memory of Tony. Here is a moving homage from our friend and New York based sommelier and Wines of Croatia founder Cliff Rames: https://www.instagram.com/p/Bjx87sSBsTb/?hl=en&taken-by=cliff_rames And also from our friend wine writer and Founder – Writing Between the Vines Marcy Gordon: The sun sets on another day—let’s seize the moment while we can. Pay the debt with Debit. Pouring one for Mr. Bourdain tonight—cheers to the explorers who seek out great adventure and wine in life. I love the many expressions of Debit, an indigenous grape of Croatia. Alen Bibić knows how to … Continue reading #WineWednesday Spotlight #141: An Homage to Anthony Bourdain
As you drive up and down the Croatian coast and up into the Karst ridden hinterlands of Bosnia and Herzegovina, there is one constant smell: the combination of herbs and rocks. What “Garrigue” is to the French, “Friškina” is to the Balkans – herbs, rocks and salt baking under the sun. It’s also oddly refreshing. Maybe it’s the ocean air, and maybe it’s the super counterintuitive acidity of the wines and olive oils. Whatever it is, very few smells trigger our olfactory memory so violently. We want Brudet (fish stew), Crni Rižoto (squid ink risotto), octopus cooked under “Peka,” Palačinka (crepes) filled with small fish, and everything bathed in Dalmatian olive oil. Focusing on the Dalmatian coast with a quick jump into Bosnia and Herzegovina (Istrian and Slavonian wines arrive in June), please consider these wines as ideal lubricates for our transition into Spring. Starting on the Island of Korčula off the Southern Dalmatian Coast, three new Pošips from Frano Banicević’s Toreta winery. Pošip is a white grape that can muster a ton of acidity and alcohol if left unchecked. Farmed well on the windy island it can produce salty, aromatic and lively wines. From stainless steel to acacia fermented, … Continue reading Balkan Wine Box
When French eonologist Stéphanie Berecz founded Kikelet Pince with her husband Zsolt in Tarcal, Tokaj, she wanted a name that was easy to write and pronounce. She chose Kikelet, which means springtime in Hungarian or more literally “out-waking” (“ki” meaning “out”, “kel” is “to wake up” so “kelet” is technically “waking”). Kikelet refers to that moment when the young buds open up and the first spring flowers start blooming as the snow melts. Stéphanie told us when we visited the winery some years ago that she was enchanted by the fact that there was a Hungarian word for this moment and that she named the winery after it. So Spring is in the air and we start craving for brighter, more fruit-forward wines that can be paired with green salads, spring vegetables and fresh fruits. Kikelet’s Hárslevelű and Furmint wines are delicious Springtime wines, quite mineral and savory and full of stony fruit flavors. Also from Hungary, the Gilvesy Bohém Cuvée is a fragrant and zingy blend of Olaszrizling, Pinot Gris, Rhine Riesling and Sauvignon Blanc, the Gallay Bistronauta White (60% Pinot blanc, 40% Zenit) is an aromatic and easy going bistro wine, and the Pfneiszl Zefir is a refreshing … Continue reading It’s Springtime! Megjött a kikelet!
After a long stretch of wet weather, Northern California is finally heating up. The hills are green with bright patches of orange poppies, purple lupine and yellow mustard flowers. It’s finally springtime and for our friend Marcy Gordon, it’s time to open a sunny and bright Bibich Sangreal Merlot: Spring is here and I decided to open a Bibich Sangreal that I’ve been hoarding for a while to pair with a mushroom polenta dish. At first, I thought Uh Oh..,I’ve held it too long. Then about 8 minutes later it was all…Ahhh….Yes!! It’s got that tell-tale Croatian salinity and that almost indescribable smell (a cross between a sunny beach and a lavender sage martini ) a Mediterranean garrigue that is undeniably Croatian. First taste was almost lemony and sour cherry. But upon opening, the body softens, the tannins unclench and it releases a pleasant bright cherry flavor (still a tad sour) along with notes of blackberry, mocha, and earth. The complexity of the region comes into play with a touch of thyme and mint and that sotto voce salinity. Merlot—it’s not just for breakfast anymore! It seems Merlot is on the rise again and if you are looking to explore … Continue reading #WineWednesday Spotlight #131: Bibich Sangreal Merlot
This Instagram post is a contribution from BIBICh wine lover Jenny Loudis: The best #wine from #croatia #bibichwinery #bourdainrecommended #jandjimbibe #bluedanubewine #croatianwine BIBICh R6 is deliciously fruity and spicy, the perfect wine this fall with a hearty pasta dish like Rigatoni with Spicy Sausage-Tomato Sauce, Arugula and Parmesan. And don’t forget to follow Jenny Loudis on on Instagram.
Another contribution from our friend, BIBICh wine lover Marcy Gordon: Lučica, Lučica! How do I love thee Lučica, let me count the ways… 1) Produced by the master Alen Bibić. 2) My beloved Debit grape indigenous to Croatia. 3) The first Bibich wine I fell in love with. (The rest all followed quickly) 4) Always surprises me. 5) Orange is not the only wine, but it could be for me. (subtle Jeanette Winterson reference –google it) 6) Every sip transports me to Skradin. Thank you Alen Bibic for making Lučica! #Lučia #Bibich #winesofcroatia #wine #croatia #Skradin #orange #orangewine #bluedanubewine #dalmatia #winesofdalmatia #BibichWinery #BIBICh The BIBICh Lučica 2015 is a 100% Debit from old vines planted by Alen Bibić’s grandfather. It’s Alen’s special wine, macerated on the skins for two weeks, and fermented with natural yeast in French oak barrels for more than a year. It’s a serious age-worthy wine, evoking scents of Mediterranean dried herbs and the salty sea breeze and it’s also delicious right now. Ask Marcy!
15 wines is a lot to get through without losing you after this sentence. However, there is a salty, tart, and often nutty line that connects them all from the Bay of Trieste down to Southern Dalmatia. These are our table wines for the summer. For the past few years, we’ve brought the Martinčič Cviček liter in from Dolenjsko (in between Zagreb and Ljubljana in Slovenia). This tongue-twisting blend of red and white grapes must be between 8.5-10% alcohol and dry by law. Now we are finally adding two more liters to round things out – the 2016 Modra Frankinja (Blaufränkisch) and 2016 Modri Pinot Rosé (Pinot Noir). They are both around 11-11.5% alcohol, incredibly low in SO2, and are impossibly fresh and full of character. Chill all three down and let them come up at the table. Roughly 2 hours West and a bit south by car and you hit Istria (Istra in Slovenia). Dominated by Malvasia Istarska, Teran and Refošk, the diversity by soil and proximity to the Adriatic is immense. Keeping with the liter theme, the 2016 Santomas LNG Refošk is our Dolcetto by the sea in that it satisfies the pizza/pasta needs but still lends itself … Continue reading The Tart, Salty and the Nutty from the other side of the Adriatic: Summer Wines from the Balkans
Alen Bibić presenting his white Debit A little more than a year ago, we were in Skradin, North Dalmatia, for a sumptuous multi-course tasting menu with wine pairing. The place was not a restaurant but BIBICh Winery where Chef Vesna Bibić crafts elaborate gourmet dishes carefully paired with the BIBICh wines of her husband Alen. Vesna’s food and Alen’s wines are now famous in the US since Anthony Bourdain filmed a segment of his famous show No Reservations at the winery. Smoked trout, cucumber and bean sprouts granité, tuna, black radish and spring onion, tuna marinated in squid ink with black lentils, and lovely snail on the grass. We were so lucky to experience such a meal ourselves! We started the dinner with a festive glass of BIBICh Brut paired with a smoked trout, cucumber and bean sprouts granité. Alen’s deliciously fresh Debit came with a slice of tuna on black radish topped with spring onion. I particularly loved the black tuna marinated in squid ink with black lentils. The rich, slightly briny flavors of the dish went particularly well with the complex R5 that was served with it. Skradin risotto covered with gold Another highlight of the meal was … Continue reading BIBICh’s Feast