There were more than 100 press and trade attendees, including:

31 press and broadcasters

24 sommeliers and HoReCa

21 importers

15 consultants and educators

4 independent and multiple retailers

Just to name the few important names: Steven Spurrier, Jo Ahearne from Marks& Spencer, Julia Harding from Jancis Robinson team, etc.

Some comments on the event:

“The venue was great, and I had the opportunity to taste some very interesting wines. I would have liked to have seen even more diverse indigenous varietals”

“I really enjoyed it –there were some delicious and original things.  Thank you.”

“The masterclass made it clear for me that Croatia’s strength is outstanding dessert wines”

“Grasevina can excel in the right hands. Saints Hill stood out for me”

“Croatian Wine Tasting @ the Intercontinental. Some SUPER wines!! Brilliant Whites, Killer Reds & Luscious Desserts. Look out for them!!!”

“Well organised Croatian tasting “

Croatian restaurant owners believe that eating is not just a means of survival, but a medium that connects people, a source of joy and relaxation. In many Croatian restaurants and Dalmatian konobas, especially in recent times, you can savour traditional home cooking, which includes food prepared from high-quality local ingredients according to ancient recipes.

Croatian cuisine is generally defined by the traditional characteristics of each individual area, which depend on the soil, climate, vegetation, and the pace of life and the work tempo of its population, as well as on the customs of nomads, foreign tradesmen and foreign armies, which have also left their traces in the everyday activities of these parts, including the cuisine.

In many respects, Croatia still rightfully holds the title of gastronomic paradise, with a rich variety of sub-cuisines. This overview is divided by region into five different cuisines: the cuisine of Dalmatia and its hinterland, the cuisine of Istria and Kvarner, the cuisine of Slavonia and Baranja, the cuisine of Zagorje, Međimurje and Posavina, and, finally, the cuisine of Lika and Gorski Kotar.

The cuisine of Dalmatia and its hinterland is one of the most appreciated cuisines in Croatia. It is mostly based on fish and seafood dishes, which have made Croatia popular throughout the world. In fact, Croatia is renowned for its still unpolluted sea, its untouched nature where herbs and spices grow wild, as well as for its lamb. One of the special features of this cuisine are dishes seasoned with first-class, pure virgin olive oil from Croatian olive groves.

The cuisine of the Istrian peninsula and Kvarner Bay is a variation of Dalmatian cuisine with some specific features such as dishes seasoned with white and black truffles – a special kind of mushroom that can be found in Istria and only in a few other places in the world. Many dishes here are made with tasty Istrian wild asparagus and seasoned with local wild herbs.

The cuisine of Slavonia and Baranja is known for its very spicy, rich and substantial diet that comes from a flat, fertile terrain that enjoys a continental climate. The major part of the cuisine consists of meat dishes, although there are also freshwater fish specialties and various dishes based on local game. Slavonian cuisine is also known for its generous servings.

The cuisine of Zagorje, Međimurje and Posavina, intended mainly for labourers living in the poor villages of hilly areas, used to be very meagre. Nevertheless, a cuisine also existed for noble families in their manor houses. Today, the cuisine has been transformed into gastronomic specialties for select palates, prepared in a specific manner.

The cuisine of Lika and Gorski Kotar is based on the abundant resources found in the forest and numerous mountain rivers of this area. The food is of excellent quality, and the variety of game provides a wide range of dishes for the most demanding connoisseurs of game cuisine.

Just as there exist testimonies from earliest prehistory, such as one of the most important world localities of Neanderthal man, near the town of Krapina; the Vučedol Neolithic culture near Vukovar; pre-Roman Illyrian hill-forts, and many, many other examples.

Croatia has also succeeded in preserving her indigenous rural architecture, which bears witness to her cultural diversity. One can still see old, timber-built houses and small churches in the lowlands of Pannonia; typical long, Slavonian houses with their large courtyards in the Danube basin; the picturesque vineyard huts dotted across the hills of Northern Croatia, and the shingle covered houses in snow-bound mountainous Croatia. Perhaps even more special is the charm of the tiny, stone-built towns and villages perched atop the hilltops of continental Istria, as well as along the shores of the mainland and on the islands.

Such diversity clearly demonstrates that this area was indeed where great European civilizations blended, where the influences of the largest national groups of Europe – Slavic, Romanic and Germanic peoples – came together. An additional factor influencing the wealth of Croatian cultural heritage lies in the fact that her eastern borders were at one time also borders dividing the Western and Eastern forms of Christianity, which translates, of course, into Western and Eastern forms of European culture. And it was here again that the last line of defense against advancing Islamic civilizations was drawn in the late Middle Ages – as can be seen by numerous mighty fortresses and other monuments to a rich military history.

The five world-renowned segments of the cultural heritage of Croatia: the old city of Dubrovnik, the historical complex of Diocletian’s Palace in Split, the ancient city of Trogir, Euphrasius’ Basilica in Poreč, and St Jacob’s Cathedral in Šibenik, all enjoy the protection of UNESCO. In addition to those five, Croatia has 340 other protected entities, and a whole range of individual sites: churches and chapels, fortresses, burgs and castles, palaces and curias, as well as archaeological localities.

Program

FW Croatia – July 1^st- 5^th, 2009

Program

Wednesday, 1^st of July 2009

Day 1

• 10-12 am arrival of all the participants to the Zagreb airport
• 2 pm – transfer to Opatija
• Free afternoon
• 7.30 pm – welcome drink
• 8 pm – 6 course dinner with paired wines (small introduction to Croatian wines) in slow food awarded restaurant Kukuriku
• Night in the hotel Bristol in Opatija

Thursday, 2^nd of July 2009

Day 2

• Trip to Istria; departure 9am
• Arrival to Kastelir 10am; first organized tasting- Malvazija (theory and tasting)
• 1 pm – lunch in Istria, hotel San Rocco, Brtonigla
• Visit to Coronica winery
• 7 pm- special Istrian olive oil tasting in Ipse (small village in Istria), pairing with food
• 10 pm return to the hotel in Zagreb (Westin)

Friday, 3^rd of July

Day 3

• Hotel Westin
• 10am Second tasting- Grasevina (theory and tasting)
• 1pm lunch break
• 3pm Third tasting- Plavac Mali (theory and tasting)
• Free program
• 8pm Croatian gourmet dinner with paired wines (with all the other participants of OIV congress)- Klovicevi Dvori

Saturday, 4^th of July

Day 4

• Day trip to Kutjevo, departure 8am
• Arrival 10.30am; Fourth tasting- several different varietals (theory and tasting) at Krauthaker
• Lunch 1.30 pm at Krauthaker,
• 3pm – visit Kutjevo d.d winery
• 5pm trip to Ilok
• Visit to Ilocki Podrumi
• 7pm – dinner and night in Ilok

Sunday, 5^th of July

Day 5

• Morning- return to Zagreb
• Lunch in Zagreb, hotel Aristos
• Afternoon- departure

Event guests

Simon Tam
Hong Kong

Food and wine connoisseur and director of the International Wine Center in Hong Kong

Timothy Goh
Singapore

Maitre d’ and chef sommelier of the Les Amis Group’s flagship restaurant

Eduardo Viotti
Brazil

Chief editor of “Vinho Magazine” & “Charuto e Cia” (Vino y Cigarros), General Director ABJEV – Brazilian association of Wine

Thomas Ilkjaer
Denmark/Sweden

Writer at Denmark’s Vinbladet and freelances for magazines in Denmark, Sweden, Norway and Lithuania

Richard Hemming
UK

Jancis Robinson team member, awarded young wine writer

Tony Aspler
Canada

Wine columnist and writer in Canada

Marie Ahm
Spain/Denmark

Journalist, wine consultant and permanent member of The Grand Jury Europeen

Anthony Rose
UK

Wine correspondent of the Independent, contributor to specialist wine press including Decanter, Wine & Spirit and the World of Fine Wine

Michael Apstein
US

A freelance wine writer who regularly contributes to The Boston Globe

OZ Clarke
UK

One of the world’s leading wine experts, author of wine books and BBC TV and radio star

Camilo Ceballos
US

Wine director at Omniwines, boutique New York wine importer

Press clipping

Anthony Rose

Croatia Part 1

Croatia Part 2

Croatia Part 3

Croatia Part 4

Tony Aspler

A wine lover’s diary

Richard goes to Croatia

Morphologically chastened by the editorial department for Richard goes to Croatia, I hereby present a pun-free account of the tastings encountered on my recent visit to Croatia. The Malvazija Istarska flight was tasted in situ in Istria, whereas the other two were held in the somewhat more sterile surrounds of the Hotel Westin in Zagreb. The notes are grouped by grape, then sorted by producer (sur)name.

Generally speaking, the 2008 vintage in Croatia was very difficult, with hail several times in July and August. A very dry spell followed, so the most successful wines were from winemakers with the strongest nerve, who left their grapes to ripen longest. 2007 was classified as above average, and 2006 was one of Croatia’s best ever harvests.

Malvazija Istarska
Croatia’s native white variety, and the main grape of Istra in the north west (Istria in English, on the border with Slovenia). Excepting the few cold-fermented, homogenised examples, these wines demonstrated a very enjoyable and versatile range of flavours.

Franc Arman Malvazija Istarska 2007 Western Istria 16 Drink 2009-11
Nuts, lemon juice, apple, very well-defined fresh fruits and generous body with just a hint of mineral on the finish. 13% (RH)

Marijan Arman Malvazija Istarska 2008 Western Istria 16 Drink 2009
Gentle dairy cream on the palate, with greengage, citrus and soft steely mineral characteristics. 13% (RH)

Benvenuti Malvazija Istarska 2008 Central Istria 16 Drink 2009
Light, white fruits, inoffensive and correct with a drop of minerality and some dairy characters to flesh out the palate. 13.4% (RH)

Clai, Sveti Jakov Malvazija Istarska 2007 Western Istria 15 Drink 2009
Fragrant sweet flowers, roses and marzipan. The tropical fruit is ripe but can’t quite match up to the powerful aromatic qualities, leaving the finish unbalanced. 15% (RH)

Coronic Malvazija Istarska 2008 Western Istria 15.5 Drink 2009
Lively acidity that doesn’t quite match the fruit concentration, bitter tones on the finish with a light blossom flavour. 13.5% (RH)

Dajla Malvazija Istarska 2008 Western Istria 16+ Drink 2009-11
Nuts, pear juice, stones, bracing acidity and a smoothly balanced mouthfeel with lovely fresh apple characters. Still very tense – might evolve with a year in bottle.

Festigia Malvazija Istarska 2008 Western Istria 16.5 Drink 2009-11
Light and primary, with banana, a tiny hint of toast, vibrant citrus on the palate with textured minerality to finish. This is a good balance of classic terroir, akin to some Alto Adige white, and fresh fruitiness. 13.2% (RH)

Geržinić Malvazija Istarska 2008 Western Istria 16 Drink 2009
Powerfully scented nose, some floral characters with the green apple fruit. Easy drinking and enjoyable, but quite straightforward. 13.2% (RH)

Kozlović Malvazija Istarska 2008 Western Istria 15.5 Drink 2009
Green apple, citrus, light-bodied and easy-drinking. Slightly too generic for its own good – euro-blanc. 13% (RH)

Kozlović, Santa Lucia Malvazija Istarska 2006 Central Istria 16.5 Drink 2009
Orange peel, concentrated and spicy with dairy and butter on the palate and ripe, full body with a little burn on the finish. This is hearty and powerful stuff, done with conviction. 15% (RH)

Matić Malvazija Istarska 2008 Western Istria 16 Drink 2009-10
Light, citrus, pears, mineral steel, dry and lengthy finish with fresh fruity tang and bitter yet ripe fruits. 13.1% (RH)

Matošević, Alba Barrique Malvazija Istarska 2006 Western Istria 15.5 Drink 2009
Very forward toffee and cream aromas with some underlying citrus fruits. The oak influence is ultimately too much: the vanilla dairy notes overwhelm the delicate fruitiness. 14% (RH)

Matošević, Alba Robinia Malvazija Istarska 2005 Western Istria 16.5 Drink 2009
Aged in acacia. Rich and buttery, lemon pudding, cream and nuts. Broad-shouldered and bold with a clean fresh finish and very successful balance. (RH)

Matošević Malvazija Istarska 2008 Western Istria 15.5 Drink 2009
Neutral white fruit, some floral tones, light and aromatic. 13% (RH)

Poletti Malvazija Istarska 2008 Western Istria 15.5 Drink 2009
Light, plain nose with sherbet citrus and fresh acidity, a hint of gunflint on the finish, rather neutral. 13.3% (RH)

Radovan Malvazija Istarska 2008 Western Istria 16 Drink 2009
Pale citrus hints on the nose, some steely tones with a surprisingly full ripeness on the palate that lingers well. 13.7% (RH)

Roxanich, Antica Malvazija Istarska 2006 Western Istria 17 Drink 2009
63 days of skin-contact. Very deep shade of straw. Developed oxidative flavours, butter, bitter grapefruit on the finish, complex and concentrated with impressive length and a fresh quality that counterbalances the strong dairy and over-ripe fruit – like a good Gran Reserva Rioja Blanco. 13.8% (RH)

Terzolo Malvazija Istarska 2008 Western Istria 16 Drink 2009-11
Very pungent flint, citrus fruit with a dry, rich body and plenty of persistence. There is a bitter almond-like character on the finish that combines well with the powerful mineral flavours. Quite esoteric – but whiffy hint of too much sulphur, perhaps? 13.7% (RH)

Trapan, Ponente Malvazija Istarska 2008 Western Istria 16.5 Drink 2009-10
Light and steely, gentle citrus, baked apples, very fine and delicate with good persistence and poise. 13% (RH)

Trapan, Uroboros Malvazija Istarska 2007 Western Istria 16 Drink 2009
Aged in acacia. Pungent and sappy nose, gentle fruit character on the palate, well-judged balance of wood and fruit, certainly quite distinct from the type of wood used – most similar to the Retsina style, though much less aggressive. 13.1% (RH)

PLAVAC MALI
Translating as ‘little blue’ in reference to the appearance of the berries, Plavac Mali is an indigenous variety from mid and south Dalmatia, recently discovered by Carole Meredith of UC Davis and Profs Maletić and Pejić of Zagreb University to be a cross of Crljenak (Zinfandel) and Dobričić. It is mostly bush-vine grown, and is characterised by high sugars (rarely below 13% potential alcohol), low acid and high tannins.

Ivan Dolac, Svirce Plavac Mali 2005 Hvar 16+ Drink 2009-14
Redcurrant, a bit of cassis, cedar wood and pencil shavings with tannins as big and furry as a fairground teddy bear. Needs either time or food to be most appreciated. 14.3% (RH)

Donja Banda, Plavac Mali 2006 Pelješac 17 Drink 2009-13
Bacon rind, sweaty saddle, ripe red fruit – rather attractive and authentic-seeming. Lovely cherry and smoked meat combo on the palate with good balance of tannin and acid and a very satisfying length. Smoked like a kipper, but retains enough fruit to match it. 14% (RH)

Kolekcija Plavac Mali 2004 Pelješac 15.5 Drink 2009
Vanilla, earth, blackberry, pushy tannins, soft fruit, a bit empty mid-palate. 14.3% (RH)

Korta Katarina Plavac Mali 2006 Pelješac 16 Drink 2009
Black fruit cordial, jammy, liquorice and medicinal characters. Not enough definition and distinction between the flavours – a bit of a blur, and the tannins need a little more taming. 14.2% (RH)

Libertas Plavac Mali 2006 Pelješac 16.5 Drink 2009-14
Lots of plump blueberry flavour here – this flies the Zinfandel flag like the Stars & Stripes on Independence Day. Pure liquorice and medicinal hints too, adding nice complexity. Firm tannins, tight flavour profile, lots of potential. 13.8% (RH)

Madirazza, Reserva Barrique Plavac Mali 2006 Pelješac 16 Drink 2009-12
Ripe blueberry, dark chocolate, a bit of charred oak on the finish, high tannins and a bit harsh at the end, which just spoils the ripe jollity of the nose a smidge. 14.7% (RH)

Matusko, Reserva Plavac Mali 2004 Pelješac 16.5 Drink 2009-13
Ample blueberry fruit on the nose with a medicinal twang. Fine-grained but strong tannic structure, with a focused cassis character on the mid palate and eucalypt notes on the finish. 14.8% (RH)

Mediterano, Plavac Mali 2007 Hvar 16 Drink 2009-12
Intense black fruit, vanilla, cedar, very full and ripe fruit character. High but smooth tannin, lingering vanilla spice and some piquancy too. Full-on and bold but well balanced. 13.3% (RH)

Medvid, Plavac Mali 2005 Hvar 16.5 Drink 2009-15
Animal, black fruit, chunky tannins, very tight and intense with leather, liquorice and tobacco scent just emerging, plus some mint and cedar. Could develop over another few years. (RH)

Milicic Plavac Mali 2006 Pelješac 17 Drink 2009-13
Open, earthy aromas, with a ripe vegetal tone that integrates well with the mushy red fruit. Spice, high tannins, vanilla, soft red fruit and a smooth finish with decent length. This is like a cross between a Rioja, a burgundy and an Hermitage with some Nebbiolo tannin added in for good measure. An enjoyable oddity. 14.1% (RH)

Milos, Stagnum Plavac Mali 2003 Pelješac 15.5 Drink 2009-13
Meat juice, blackberry, earth, medicinal antiseptic aromatics and something of a compost aroma that is a bit distracting. Lots of liquorice and black fruit on the palate, but the pong remains, hanging around like a bad smell – shame. 14.6% (RH)

Lucic Plavac Mali 2005 Pelješac 16.5 Drink 2009-12
Moderate intensity, black pepper that seems very Shiraz-y, firm tannin but somehow soft mouthfeel. 14.4% (RH)

Saint’s Hill Plavac Mali 2008 Pelješac 16 Drink 2009-12
Smoke, bacon, ripe cherry but a bit lacking on the mid palate – primary fruit is fine but no great follow-up in evidence, although there is a bit of spice on the finish. (RH)

Skaramuca, Reserva Plavac Mali 2006 Pelješac 16.5 Drink 2009-13
Strong-armed fruit power plus leather, dried meat with a sweet, ripe red berry flavours on the palate. A pinch of spiciness, too, that offsets the alcohol well, and chewy tannic structure. 15% (RH)

Tomic, Barrique Plavac Mali 2006 Hvar 16.5 Drink 2009-12
Ripe, cakey fruit with leather and liquorice hints. Very dense, almost Port-esque fruit – lots of concentration and intensity with a charcoal-toasted complexity on the finish. Very solid tannic structure. 14% (RH)

Zlatan, Barrique Plavac Mali 2006 Hvar 15 Drink 2009-12
Pongy, farmyard nose with a ripeness of fruit that is almost off, plus a bit of volatile acidity too. High tannins, soft red fruit but a lingering bacterial funkiness that upsets the quality. 14.5% (RH)

Zlatan, Ctljenak Plavac Mali 2006 Hvar 16.5 Drink 2009-12
Violets, medicinal, potent black fruit and redcurrant sauce, lifted aromatics, noticeable grippy tannins and meaty characters on the finish. 14% (RH)

Zlatan, Grand Cru Plavac Mali 2006 Hvar 16.5 Drink 2009-13
Grand Cru is an unofficial term, referring to old vines in this case. Earth, mineral and black fruit but a slight volatile acidity scent that taints the aroma. Dry tannins with a oaked finish leaving a vanilla spice aftertaste. Very firm and forward. 14% (RH)

GRAŠEVINA
Graševina is a synonym for Welschriesling. The Croatian name derives from grasak meaning ‘green peas’, a reference to the grape berries in early stages of development. This was an erratic line-up, with something of an identity crisis throughout. The quality wasn’t necessarily in question, but consistency of style was. Some were like New World Chardonnays, others like Rhine Rieslings – plus several dessert wines for good measure, the terminology for which is as follows: izborna berba = auslese; izorna berba bobica = beerenauslese; porsusenih = trockenbeerenauslese; ledena = icewine.

Bartolovic Graševina 2007 Kutjevo 16.5 Drink 2009
Vanilla, butter, pineapple, sweet spices, soft banana and apple fruit. Quite a broad range of flavours here, nicely balanced and dry to finish although having an apple cake or dessert-type quality on the mid palate. 13% (RH)

Belje Graševina 2008 Baranja 16 Drink 2009
Rich, creamy, vanilla pod, soft cheese, spice, apples, a touch of tropical fruit, and plenty of body that carries the alcohol well. 14.7% (RH)

Daruvarska, Izborna Berba Bobica Graševina 2004 Daruvar 16 Drink 2009-12
Rich, generous tropical fruit, treacle and caramel, preserved fruits. On the palate, honey, burnt sugar, mixed peel and oranges. 15.4% (RH)

Daruvarska Graševina 2007 Daruvar 16.5 Drink 2009-10
Developed and expressive orange peel, lemon zest, marmalade and sweet spice aromatics. Broad palate with gradually fading length and a good level of complexity thanks to a certain oxidative style, plus an off-dry finish which gives attractive fullness. 13.4% (RH)

Dvanajscak-Kozol Graševina 2006 Slavonija 15 Drink 2009
Sweet. Crystallised ginger, lemon, orange, spice-box. Rather light for a sweet wine, and not especially complex. 13.9% (RH)

Enjingi, Izborna Berba Graševina 2004 Kutjevo 15.5 Drink 2009-12
Treacle, marmalade, botrytis characters, floral and expressive. Heady and intense core that doesn’t quite balance with the alcohol, making it quite a heavy, impenetrable style. 16% (RH)

Enjingi, Kasna Berba Graševina 2006 Kutjevo 17 Drink 2009-10
Late harvest, but dry. Pronounced marmalade and orange zest nose with fresh lime juice, slate and a slight hint of funky cheese. Fresh acidity and a peppery bite on the finish – good range of flavours makes this very interesting and gastronomic. 14.2% (RH)

Frlan Graševina 2007 Ozalj-Vivodina 15.5 Drink 2009
Grapefruit, bitter lemon, light floral and some mineral hints. Crisp acidity and rounded citrus flavours. Moderate body and intensity, entirely inoffensive. 11.7% (RH)

Gerstmajer Graševina 2007 Slavonija 16.5+ Drink 2009-12
Sweet. Strong flinty aromatics, crab apple and lemon fruit, honeycomb, treacle and a sweet but not luscious finish with a pleasant fresh hazelnut aftertaste. 12.6% (RH)

Goldberg Graševina 2007 Baranja 15.5 Drink 2009
Rich, creamy, vanilla bean, baked apple, but a bit one-dimensional with overt oak use. 14% (RH)

Adzic, Hrnjevac Graševina 2007 Kutjevo 16.5 Drink 2009-10
Flint, slate, mineral, apple and grapefruit. Smooth, creamy and ripe with a nicely defined apple fruit on the finish and freshly milled spices that linger on the back palate. 12.5% (RH)

Kalazic Graševina 2007 Baranja 16 Drink 2009
Golden-hued in the glass. Proud buttery oak upfront, candied apple and sweet spice with a lick of toffee and caramel on the finish. Warm alcohol. Not for the xylophobic. 13.9% (RH)

Krauthaker Graševina 2008 Kutjevo 16 Drink 2009
Smoke, mineral, sour apple, smooth mouthfeel and flinty finish. 13% (RH)

Krauthaker, Izborna Berba Prosusenih Bobica Graševina 2007 Kutjevo 17 Drink 2009-12
Developed marmalade, oil, honeycomb, paraffin and crystallised orange fruit. Incredible viscosity and denseness with smart acidity to retain freshness. Ornate, luscious, complex and delicious. 13% (RH)

Krauthaker, Mitrovac Graševina 2008 Kutjevo 16.5 Drink 2009-10
Butter, ripe apple, ice-cream, quite weighty on the palate, with good persistence and tacky (in the non-pejorative sense) mouthfeel. 14% (RH)

Krizevacka, Barrique Graševina 2006 Kalnik 16.5 Drink 2009-10
Lemon curd, toast, butter, cream and a good dose of slate. Dry, vibrant acidity that counterpoints the viscosity well, and the fresh fruit harmonises well with the noticeable oak ageing. Good. 12.4% (RH)

Kutjevo de Gotho Graševina 2007 Kutjevo 16.5 Drink 2009
Tropical fruits – banana, melon, mango – with a hint of TCP antiseptic lotion and mint. Creamy mouthfeel and good concentration, showing tropical fruit crush with a bitter tang on the finish. 13.4% (RH)

Kutjevo, Ledena Berba Graševina 2005 Kutjevo 17 Drink 2009-13
Preserved fruits, honey, lime sorbet, remarkable smoked meat and tobacco finish that lingers for a long time. The savoury characters on the finish mark this out as a real peculiarity. 12.6% (RH)

Mihalj Graševina 2006 Kutjevo 16 Drink 2009
Smoke, flint, citrus, dairy cream on the palate and a smooth, satisfying body. 12.6% (RH)

Zigrovic Graševina 2007 Zelina 16 Drink 2009-10
Apples, bitter herbs, some dairy tones. Citrus, green apple, quite decent persistence but overall rather too unspecific. 13.3% (RH)

Climate is typical continental with cold winters and hot summer. Average rainfall is evenly spread throughout the year. Although the regions share similar geological features, the differences are visible.
Regions on the far east (Podunavlje) are mainly plains and enjoy lots of sun and strong winds. The soil is relatively poor (loess) and suited for the varietals, which are high in yields and sugars.
Already the first region more on the west (Slavonija) is more humid and has richer soil. Geographical and climate conditions are similar to some Bourgogne regions, such as Côte-d’Or, therefore the typical varietals from that region show some good results. The most important appellation in Slavonija is Kutjevo valley (Kutjevačka dolina), called also Golden valley. The valley is surrounded by smaller mountains, such as Krndija, on whose slopes are the best vineyard positions.
Even more on the west the climate is colder and other grapes are grown. Mainly those are aromatic varietals, such as Sauvignon, Muscat and Pinot Grigio, but also indigenous grapes, e.g. Skrlet, Moslavac (Furmint). On the northwest the best results are obtained with “Predikat” wines (late harvest, ice wine,etc), aforementioned varietals and some Austrian and German grapes, such as Sylvaner and Riesling.

The Project was initiated in July 2009, when the first five-day event was organised during the XXXII World Congress of Vine and Wine and the 7th General Assembly of the International Organization of Vine and Wine (OIV). During the event a group of very important foreign wine journalists, critics, sommeliers and consultants were invited to Croatia to visit the wine regions and taste Croatian wines.

Croatia produces wines of very good quality and great diversity thanks to excellent natural conditions, long tradition, and the good knowledge of Croatian winemakers. Unfortunately these wines are still not very well known to foreign markets. The aim of FW (Forward) Croatia project is to introduce Croatia as a great wine producing country and to familiarize the rest of the world with the highly diversified selection of Croatian wine, but also help local wine makers to get ready for the international markets.

Besides bringing important media and opinion makers to Croatia, FW Croatia will organise events for promotion of Croatian wine abroad, on strategically important markets, as well as promotion in the foreign media.

FW Croatia was founded in the beginning of 2009 by:

Sasa Špiranec – professional wine taster and consultant

Rene Bakalović – Food and Wine connoisseur

Davor Komerički – Project Manager

Ivona Grgan – Project Manager

Morana Stinčić – Producer

Continental Croatia (green colour)

Coastal Croatia (olive colour)

The cave paintings in Altamira or Lascaux are not just a mere “proto-human interior decoration.” They are, in fact, the traces of the survival of the rituals of a human proto-community. In the traces of these rituals of their ancestors early man preserved his own identity, and that is most likely how what later generations called “art” came to be.

Whether or not we want to admit it, painting to this day, with all of its sophisticated technological progress, still draws its energy from those same deep roots. Graffiti artists are perhaps the closest to that source. In a trance, their heads “adorned” by earphones from a booming walkman, their hands filled with spray cans, they perform their “ritual” by leaving traces on the rocks of the “caves” of modern times – every large city in the world.

Natural substances that leave a clear mark on the surface to which they are applied have always been used in painting. Mud, minerals, blood, the black ink of cuttlefish, charcoal, lime, the juices of many plants; various natural pigments that painters mixed with a natural binder to make their mark permanent. Resistant to the wear of time and the effects of the weather. This lasted right up to the emergence of the modern chemical industry, which almost completely pushed the ancient skills and inventiveness of creating paints into oblivion. Pastels, tempera, oil paints, aquarelles, acrylic paints, today are all purchased as the finished products of the chemical industry, which also produces the most wondrous chemical preparations to remove unwanted stains.

Have you ever tried using only clean water to remove an old red wine stain from a linen shirt? Perhaps you have, but you could hardly have succeeded. Wine is not only an ancient beverage; it also has a very lasting color, so why not paint with it? It is likely that ancient painters knew this, but they lacked the appropriate medium on which to apply it (paper), and if they did, in fact, paint with wine, they left no written trace to this effect. Literate persons were a rarity just a few centuries ago, and painters, too, were only common tradesmen, like butchers, bakers, smiths, shoemakers and others who passed on their skills orally to their apprentices. Today, when we flaunt the most diverse kinds of paper, which people could not have imagined just a hundred years ago, we have an abundance of excellent mediums on which permanent paintings can be made with wine.

If paintings using water colors (colors that are soluble in water) are referred to as aquarelles, then we can rightfully call paintings made with wine “vinorel”. This is an entirely unexplored region that with the new technologies available today, opens the doors wide for painters.

The VINOREL technique of painting emerged in the Mediterranean region. the  cradle of wine making. The name of the painting technique itself is probably of Italian origin.

Called ”VINORELLI o5” the first Vinrel exhibiton was opened on 11th of November 2004 in Zagreb. There were 32 artworks on display, two of them painted in 1974 and the other 30 during the 2004. This exhibition was a ‘rebirth’ of the acient technique in Croatia. Some painters are stilll trying to preserve the technique.

The families were rarely selling their wines, most of it was kept for their own consumption, for friends and celebrations, which is best shown in the verse from the old song of Northern Croatia «  Not a single Zagorec (person from the region) has sold his wine, as all was drunk by his friends». Statistical information are maybe not as interesting as the aforementioned verse but prove the belief. Almost half of the wineyards in Croatia are not registered for business and trade but can only keep wine for personal consumption.

The other half, destined for the market is rather uknown outside Croatia. The main reason being that Croatia last several decades didnt have a significant export.  After the fall of Jugoslavia the new countries were created. What was once Jugoslavian wine ceised to exist and the wines from other countries became an imported product. The trade with wine among the newly founded countries decreased and each country has focused on its own wine production and consumption. In Croatia, furthermore the local consumption was increasing and the production, which has been badly hurt during the war in the 90-ties, has decreased, so there was only just enough wine for the local market. Only in the last decade, after most wineyards have been revived, Croatia started producing enough wine for exports.