#WineWednesday Spotlight #21: Dingač Postup

Contributed by Marcy Gordon, CA based wine and travel writer, founder of Writing Between the Vines. Get along little donkey… 2009 Donkey Dingač Postup from Vinarija Dingač in Pelješac Peninsula, Croatia. This is a juicy spicy kick of dark fruits with bright acidity and firm tannins. There are two protected wine growing regions in southern Dalmatia– Postup and Dingač. And it can get a little confusing with regard to the varietal names. While this wine is made of 100% Plavac Mali grapes the wine is called Postup, after the wine-growing region on the Pelješac Peninsula. Also confusing is that Dingač is the name of both the region and the winery, a former communist co-op from the time when the area was still known as Yugoslavia. The donkey on the label is not only cute, but symbolic of the rugged lands and steep slopes in which the vines grow, making hand harvesting a necessity. But despite all the confusing names one thing is perfectly clear — the wine is delicious. It’s spicy and concentrated with a meatiness and hint of sage. Surprisingly it doesn’t drink like it’s 14.6 AVB! It’s bright indeed, but not hot. I love it and can’t wait … Continue reading #WineWednesday Spotlight #21: Dingač Postup

Top Croatian Wines in the USA: Indigenous Grapes Grow Sales

Cliff Rames, founder of Wines of Croatia and sommelier, writes about indigenous Croatian grapes making the most impact in the United States market for Total Croatia. On January 21, 2016, I asked the top three American importers of Croatian wines to reveal which Croatian wines were best sellers in 2015 and provide clues about what new and exciting developments await in 2016. So grab a glass of your top Croatian wine and check out revelations below, listed alphabetically by producer, with tasting notes and added commentary by the importers about what made the wines successful in the U.S. Here are the wines we import: Bibich R6 2012 (Red) 34% Babić; 33% Lasin; 33% Plavina “This northern Dalmatia wine shows more smoke and Mediterranean herbs than heavy, overbearing fruit,” observed Eric Danch, Northern California Sales Manager at Blue Danube Wine Company. “There’s immediate life and levity without compromising its unique character. It’s a wine that can be readily be devoured at a casual dinner party and yet capture the attention of wine professionals.” Miloš Plavac 2010 (Red) 100% Plavac Mali “Plavac Mali has a much thicker skin than any of the three native grapes in the Bibich R6,” noted Danch. “The … Continue reading Top Croatian Wines in the USA: Indigenous Grapes Grow Sales

The Captain of Krk and an Island Hvar Hvar Away…

Partly because it’s already hitting 80 degrees in my adopted hometown of Sacramento, and partly because I miss Croatia, I’d like to highlight two island wines this month. Island wine regions, whether they be Italian, Spanish, Greek, French, or Kiwi, are all fiercely independent with their respective language, food and wine. Croatia is no different and the Island of Krk and the Island of Hvar both possess something unique from the mainland. At the risk of both a Star Trek and Star Wars pun, these are both serious wines with great stories, made by wonderful people, and from impossibly beautiful places. 2013 Šipun Žlahtina, Island of Krk, Croatia… Crossing the bridge to the Island of Krk, one might be surprised by all the advertisements; some for a local casino, some for other types of seemingly out of place entertainment venues. Sadly this is the direction most of the inhabitants of the island are heading to generate income. The idea of producing a physical product, be it wine, olive oil, or other goods is being left behind for the easier income of renting out apartments. There is however, one man who is not only sustaining himself and his family with winemaking, … Continue reading The Captain of Krk and an Island Hvar Hvar Away…

Miloš Stagnum: The Perfect Thanksgiving Wine

Stagnum, the flagship wine made from Plavac Mali grapes by Frano Miloš and his children is my first choice for Thanksgiving. Stagnum is the Latin name for the small Croatian town Ston where the Miloš family lives and tends their organic vineyards. Here,the Pelješac Peninsula connects with the Dalmatian mainland less than 50 miles north of Dubrovnik. If there is one Plavac which truly represents the land from where it comes and what this popular Croatian grape tastes like, it’s Stagnum. It’s not cheap but worth every single drop. The 2006 vintage we offer is excellent, making this wine a special treat for every wine lover. Miloš makes Plavac Pur!   The main reason that Stagnum fits so well on our Thanksgiving dinner table is its versatility. Naturally, Plavac pairs well with BBQ meats of all kinds. More surprisingly is that it also works very well with Turkey, Chicken, and even more gamey fowl. Most visitors to Dalmatia are amazed when they experience that Plavac also is a great match for Oysters regardless of how they are prepared: fresh on the shell with just a touch of lemon juice, or baked with bacon, hot sauce, and other flavorful condiments. Plavac also reminds … Continue reading Miloš Stagnum: The Perfect Thanksgiving Wine

Visiting Croatia with Eric and Michael: Miloš Winery

Not too long ago we had the privilege to host a significant part of the Miloš family: all three of the next generation. It was a pleasure to get to know Ivan, Franica, and Josip and learn more about the wine their father Frano creates back home in Croatia. Enjoy this next stop on the tour! -Gisele In a world that seems trapped in time, the amphitheater of Miloš vineyards spreads out beyond the boundaries of peripheral vision. Bright white stone reflects more sunlight than most Californians ever experience and between this abundant sun and stone live thousands of head trained Plavac Mali vines. Truly a magical place, the land is covered with rock walls built from the creation of these family tilled vineyards. The wonder of this place is only surpassed when compared to the visionary that created it, Frano Miloš. One of the memorable things Frano told us is that he’s aware that his wine-growing and winemaking are both at odds with the current pace of the world. And while he admits to sometimes driving with one hand and eating a sandwich in the other, making and drinking his wine is an opportunity to live a more fulfilling … Continue reading Visiting Croatia with Eric and Michael: Miloš Winery

Shucking Plavac

powerfully flavored wild Belon oysters Most of my family holidays are spent on Peaks Island, Maine. A 30 minute ferry ride from the city of Portland, it is one of the most populous of the 365 Calendar Islands. In the summer tourists rule the place, gobbling up lobster and overloading the ferry, winter belongs to the wicked Nor Easter storms and the fishermen. Albeit unknowingly; I must thank my parents, for relocating from Southern California, to this, one of America’s great food destinations. Recently, my mom made friends with a favorite local oysterman. It was rumored that his were the best, so for this most recent visit she order 3½ dozen for just 4 of us. The guy hand delivered his day’s catch to the door. Most were these deliciously fresh, even sweet locally farmed ‘America’ oysters, but the real treat were the dozen strongly flavored wild Belon. Forgoing the typical compliment of Muscadet, or Chablis, I selected something more appropriate for the season. After all, in Maine, winter is the best season for oysters; so why should we drink summer wine? Receipt for the oysters My wife Kristyn and I were on the Peljesac Peninsula in Southern Croatia a … Continue reading Shucking Plavac

PLAVAC MALI: An Outsiders Wine From An Outsiders Perspective

The Donkey Plavac & Milos Plavac: two typical Dalmatian wines. Like many people present at last week’s Croatian wine festivities, I was unfamiliar with Croatian culture. Sure I’ve eaten cevapcici and even made ajvar recently, but I do not come from there, nor does my family, and before Croatian wine entered my life I knew only one Croatian, philosopher Daniel Kolak. I was excited for the first ever Grand Croatian tasting, having tasted a handful of their local wines, and being particularly intrigued by a former vintage of Dingac Winery’s Peljesac, or ‘The Donkey Wine’ in some circles. I knew that the variety had alluring aromas of flowers and herbs, an elegant translucence, and beguiling sense of fruit. Still I was not prepared for the diversity and terroir-specificity this grape offers. The Big 3 Plavac. The grape most commonly linked with Plavac Mali is Zinfandel, which originates in Croatia and is a relative of Plavac. I typically describe the wines as exhibiting the deep, dark fruited spiciness of Zinfandel, with the old-world body of Gamay. The grapes and wines are surely related, though each with a very distinct personality. Between the Hudson Terrace grand tasting and consumer event put on … Continue reading PLAVAC MALI: An Outsiders Wine From An Outsiders Perspective

Experiencing Texture and Flavor at BREADBAR

BREADBAR Hatchi Series features two Blue Danube Wines The BREADBAR Hatchi Series Wine Dinner event was packed! There was literally a “club line” at the reception stand that was about 30 people deep. To see so many people at a mall for an 8 course meal was both surreal and welcoming. BREADBAR Century City regularly hosts a series of dinners that feature guest chefs and sommeliers. This evening, the dinner was managed and featured Chef Michael Voltaggio, the Chef de Cuisine at The Dining Room At The Langham, and a Bravo TV 2009 “Top Chef Las Vegas” Contestant. The beverages were managed by David Haskell, formerly of Bin 8945 Wine Bar. Chef Michael Voltaggio.Photo courtesy of LA.Eater.com David included two of of Blue Danube Wine Company’s Croatian wines in his varied and textural selection. Take a look at the menu pictured above and the food pictured below. From bubbles to beer, to Sherry to Croatia, the libations that David selected reinforced the whole texture and flavor theme. An audible favorite of the night was the Japanese tomato tartare and 2006 Križevci Winery Graševina. This wine works so well with higher acid vegetable dishes containing plenty of fresh herbs. Here, the … Continue reading Experiencing Texture and Flavor at BREADBAR

Food and Wine on the Road to Dubrovnik

Ancient fortifications built to protect Ston where the Peljesac peninsula connects with the main land. Marija and Anita pick us up in the morning for our drive to Dubrovnik, the last coastal destination on our journey. On the way out of Orebic, we stop at the old Riviera Hotel to pick up some rootstock for Marija. The old hotel, which looks like a Communist-era castle but is probably earlier, has been bought by a man from Texas and his Croatian wife. They’ll remodel it into ten or eleven luxury suites, and there is already a winery in the cellar, where we taste a very promising pošip from a tank that will be blended with the same wine matured in barrels. Next to the hotel they’ve planted zinfandel vines, which will begin producing in another four years or so. A little later as we drive through the countryside we stop unannounced at Frano Milos’s winery, where we hurriedly taste three wines while he waits for an American tour to arrive. Frano is a curly-headed artist, perhaps in his early forties, and very charismatic—as testified by the magazine articles posted in his tasting room, showing him in GQ-esque poses. His work also … Continue reading Food and Wine on the Road to Dubrovnik

Hvar Island – Home of Zlatans Grand Cru

Seaside Tasting Room of the Zlatan Plenkovic Estate on Hvar. (Photo courtesy Leith Steel) A vineyard assistant named Nevin drives us the four hours south from Krk to Split in the rain, where we slog to the catamaran that will take us to Jelsa, on the north side of Hvar island, in 90 minutes. Jelsa is a gorgeous town with a riviera look—there’s obviously plenty of money here, at least in tourist season. We’re on Hvar to visit the single winery in all of Croatia, called Zlatan Otok, that produces a Grand Cru wine. Zlatan Plenkovic, the owner, is not available to us, but his son Marin (who is finishing his studies to take up a position at the winery) takes good care of us for the twenty-odd hours we’re here. He drives us from Jelsa over the top of the island to the south side, where the winery is, via a single-lane tunnel with rough rock walls carved through the mountaintop. Marin pauses about 100 meters into the tunnel and points to a room off to the side where stainless-steel tanks are visible through the doorway—they store some of their white wine here without need for refrigeration (because of … Continue reading Hvar Island – Home of Zlatans Grand Cru