Published in Decanter magazine, July 2019
The diverse regions of Croatia offer plenty for wine tourists to enjoy. Join Amanda Barnes as she tours the Croatian Uplands, Slavonia and Danube in the north of the country, then head to the coast with Anthony Rose as he travels south, from Istria to Dalmatia.
While the coast beckons summer tourists, Zagreb is Croatiaās most visited winter destination. The city is renowned for its markets and winter skiing, but the capital of Croatia is not just for Christmas.
With a compelling disregard for uniformity, Zagreb has a colourful chaos of architecture, ideal to explore by foot. Austro-Hungarian palaces, medieval cottages, bell-bottomed church spires, and brutalist housing blocks all populate different corners of the city, and Zagreb claims to have more museums per square metre than any other city. Thereās even a museum dedicated to heartache (www. brokenships.com).
Zagrebās intellectual nourishment is overflowing but, as a thirsty traveller, Iām using the capital as a gateway to discover the wine lands of continental Croatia. Just 20 minutes from the city vineyards emerge, folded into the foothills of the Croatian Uplands.
Field blends grown in nests of wooden stakes mark the oldest vines, although these native varieties arenāt why PleÅ”ivica is known as āCroatiaās Champagneā. Instead, itās the cool-climate Chardonnay, Pinot Noir and Riesling vines grown on the limestone-rich hillsides. āWeāve only been exploring our potential for traditional-method sparkling wine in the past decade,ā explainsĀ fifth-generation producer Velimir Korak, whose sons now run the winery and its restaurant. While a decade is only the blink of an eye for a region thatās been making wine since the Middle Ages, PleÅ”ivica is already considered the grand cru of Balkan bubbles. But producers are experimenting beyond the classics with red ā and even orange ā sparkling wine.
An amphora-aged bubbly doesnāt come as much of a surprise when you meet the innovative face behind it ā Tomica Tomac (www.tomac.hr) ā who, along with Zdenko Å ember (www. sember.hr) is one of Croatiaās leading qvevri producers. Made in traditional clay pots, these structured and yet refreshing wines sit wonderfully with the local speciality, black pig. The thick forests of the Croatian Uplands are a hotspot for game, as well as hiking and skiing.
Although itās mid-springtime when I visit, the apres-ski mood is in full swing at PetraÄ winery (www.petrac.hr). Itās here, as lunch rolls into dinner, that I learn my first Croatian colloquialism: putna. This term loosely translates as āone for the roadā, but in reality it equates to imbibing for hours more. As a platter of roast duck and another bottle appear, I heartily agree to my first putna.
Tucking into Slavonia
Deeper into continental Croatian wine country, and further off the main tourist beat, lies Slavonia, where villages are quaint, folklore is rich and life is simple. The slopes of Slavonia are prime territory for Croatiaās most planted variety, GraÅ”evina, and its heartland is in Kutjevo. Thereās a plethora of cellar doors to knock on: ranging from ultra-modern GaliÄ to the oldest ā and largest ā cellar in town, Kutjevo (www. kutjevo.com), founded by Cistercian monks in 1232. The historic cellar offers an excellent opportunity to taste old vintages, from around ā¬50.
As night falls, I head to another cellar ā and my bed for the night ā Sontacchi, run by brothers Kruno and Anton. āSlavonia is hipster now,ā says Kruno sardonically, while serving a barrel sample of his 2018 Superslav, a delicious skin-contact blend of native varieties.
I ask what the trademarks are of being Slav. āWell, making your own meat for a start,ā he replies, as Anton comes in with yet another plate of homemadeĀ charcuterie. Famed for its hospitality, your glass is never dry in Slavonia and local tradition is rubbing off on me now. āPutna?ā I volunteer, and Kruno doesnāt hesitate in taking samples from another Slavonian oak barrel.
Delights of the Danube
In the upper corner of Slavonia lies the Croatian Danube, where picturesque villages overlook the river and Serbian border. The jewel in its crown is the medieval fortress town of Ilok, where more than a dozen wineries take advantage of the riverās microclimate. The largest is IloÄki Podrumi, its 15th-century cellar offering another engaging opportunity to taste library vintages, including the local speciality of Traminac. Another local delicacy is paprika fish stew, which I enjoy at the river-beach bar and terrace restaurant of Hotel Dunav. Sitting by the riverside with a glass of wine, my host shares his last Croatian word of wisdom: fjaka ā the art of doing nothing.
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Read the full feature in Decanter magazine, July 2019
