Wine is there to comfort you in the toughest of times and the most exciting of celebrations. Perhaps this is why women love wine in the first place — there is always a time for it.
Croatian wine, or as the locals call it – vino, has a long history that is dating back all the way to the Ancient Greek settlers, and their wine production on the southern Dalmatian islands of Vis, Hvar and Korčula about 2,500 years ago. Many of these traditional grape varieties are still growing in Croatia, and are perfectly suited to our local wine hills.
There are currently over 300 geographically defined wine regions, and a strict classification system to ensure quality and origin. The majority of Croatian wine is white, with most of the remainder being red, and only a small percentage is rosé wines.
Wine is a very popular drink in Croatia, and locals traditionally like to drink wine with their meals. Quite often they mix wine with either still or sparkling water – producing a drink known as gemišt (a combination of white wine and carbonated water), and bevanda (a combination of red wine and still water).
in Dalmatia, the islands and hillsides have an infinite variety of microclimates resulting in a wine-growing area where terroir is a crucially important factor. A wide range of indigenous grape varietals are grown here, the best known being Plavac Mali, the child of Zinfandel and Dobričić.
In central and south Dalmatia many of Croatia’s best (and most expensive) wines are made. The area comprises several well-regarded vinogorje, such as Kaštela, where zinfandel’s ancestor, Crljenak Kaštelanski, was ultimately discovered, and Dingac, where the best Plavac Mali (an offspring of zinfandel) is grown.
On the Pelješac peninsula, winemaker Frano Miloš makes some of Croatia’s most revered wines; unsurprisingly, tour buses frequently line up to visit his vineyards and winery. The islands of Korčula and Hvar, which produce the cult varietals grk and bogdanuša, respectively, are also part of Central and South Dalmatia, and the cities of Split and Dubrovnik have become regular stopovers for cruise ships traversing the Adriatic Sea between Italy and Greece.
In north Dalmatia, stretching from the old coastal town of Zadar to just north of Split, you should try Babić, inky red wine of considerable tannin and strength produced from native Croatian varietal Babić grape.
Premium quality Babić comes from terraced vineyards near the shores of Primošten, where generation after generation has carved dry-stone clusters of small rectangular plots into the rocky, improbably vine-bearing landscape that juts steeply from the Adriatic. A few miles inland, near the small town of Skradin, the Bibić family has been making wine from indigenous Croatian vines for nearly 5 centuries!
After you have finished reading this (and thank you for that) there is no dilemma. At your wedding, the best wines will be served, and with their help – nice memories will be made.
Some help from the source.
Take a look at Anthony Bourdain : No reservations clip from Bibich winery: