A Rich Heritage of Winemaking
Istrian wines represent a rich blend of taste and aroma, deeply intertwined with the culture and history of Istria, reflecting the region's passion, heritage, and the generous gifts of its rocky soil and ample sunshine.
The history of wine in Istria is a story nearly two millennia old, tracing back to the era of Roman Emperor Marcus Aurelius, who introduced vine cultivation to Istria's welcoming climate.
From the golden shades of Malvasia to the ruby tones of Teran, and from the fresh, vibrant wines of the autumn season to the complex, matured barrique flavors, Istrian wines narrate a multifaceted story that is only beginning to be explored.
White Varieties
Istrian Malvasia: This variety, more renowned in its white form than the black, is medium to strong, full-bodied, rounded, and harmonious, with an alcohol content ranging from 11.5 to 13.5 vol%. It is a golden, aromatic wine with fruit aromas often dominated by apple, plum, and apricot, and mature wines may have a slight bitter almond taste. Approximately 60% of the wine produced in Istria is Malvasia. It was declared the best indigenous variety in Croatia in 1998 and the best white wine the following year. It is best served at 10°C with vegetable appetizers, pasta with cheese-based sauces, smoked fish, cooked and roasted white fish, cooked veal, and pork.
Chardonnay: This light wine, with fruity aromas and a tart taste, gains smoky, vanilla, caramel, or buttery aromas over the years in barrique versions. Served cool at 10 - 12 °C, it pairs well with fruity appetizers or smoked fish, and richer versions complement seafood appetizers, pasta in butter and cheese sauces, lobster, cooked and roasted white fish, cooked lamb, roasted white poultry meat, and cheeses like Emmental, Edam, Gouda, and processed cheeses.
Momjan Muscat (Muškat Momjanski, Istrian Muscat): An indigenous variety unique due to its location and microclimate. It is a quality white wine with residual sugar, produced from the Momjan Muscat grape variety. It features a golden-yellow color, luxurious aroma, and rich flavor. Served as an aperitif, dessert wine, or with truffle-based dishes, it is best enjoyed at 10 – 12°C.
White Pinot: This wine has a straw-yellow color with a greenish sheen, a light flavor reminiscent of apple and peach, medium or high acidity, and a high alcohol content. It acquires a golden hue as it ages and has a characteristic almond scent. Best served at 12°C with fish and white meats.
Gray Pinot: This wine has a hint of pink color and flavors of peach, spice, and apricot. It is recognized for its exceptional quality, being harmonious and mild due to lower acidity. It is the most popular variety in Croatia today, best served at 12°C.
Sauvignon Blanc: Known for its dry and refreshing wine, it has a distinctive scent reminiscent of mown flower meadows and a specific fresh taste with aromas of green apples, grapefruit, and asparagus. The flavor is robust and full, with pronounced acidity that adds a necessary liveliness, while the finish is characterized by gentle spiciness and warmth mixed with a tasty and long-lasting aftertaste. Serve chilled at 10°C with seafood, white fish, savories, and pies.
Red Varieties
Teran: An old Istrian indigenous variety mentioned over 600 years ago, it used to be the main variety planted in most local vineyards until a century ago. It produces moderate to strong wine, with 11-12.5 vol% alcohol, achieving top quality in good years in central Istria and on the red soils of northwestern Istria. Teran wine has a characteristic ruby-red color with a purple tone, a fine, pronounced, and recognizable aroma with a dominant raspberry flavor. It is considered a medicinal wine due to its fullness and high polyphenol content. It pairs perfectly with meat dishes and game, as well as prosciutto and cheese, best enjoyed at a temperature of around 18-20°C.
Red Muscat: For over 100 years, it has been enhancing the reputation of Poreč winemaking. Traditionally produced as a dessert wine, it has 8% unfermented sugar and 16 vol% alcohol, with a delicate rose scent leaving a lasting memory. Recommended with dessert dishes, served at 16-18 °C.
Merlot: A popular light-bodied wine, typically featuring hints of blackcurrant and plum. Merlot is very drinkable, not tart or bitter. Its name comes from the old French word "merlot," meaning young blackbird. It pairs well with all dishes, especially poultry, game, and white meat, served at 18 - 20°C.
Pinot Noir: Regardless of whether processed into red or white wine, Pinot Noir is of high quality. As a red, it produces excellent wine suitable for aging. Characterized by its vibrant purple to ruby color and aromas reminiscent of ripe grapes and dark sweet fruit, it develops earthy, smoky, tobacco, and vanilla flavors with aging. Recommended served at 16-18°C with pork, beef, and cheese, making it suitable for the most festive tables alongside game dishes, roasted goose or duck, strong meat dishes, mushroom dishes, tuna, shark, as well as paprikash, goulash, shepherd's stew, steak, etc.
Cabernet Sauvignon: The most popular grape in the world for producing red wine, Cabernet Sauvignon has a wonderful and highly distinctive varietal scent that can remind one of blackcurrant. The wine is dark black in color, obtained from the skin of its small dark blue berries, known for its full, dry, and exceptionally harmonious taste. It complements dark meats, robust game dishes, mushrooms, cannelloni, lasagna, aromatic cheeses, served chilled at 16°C.
Burgundy (Borgonja): One of the oldest known grape varieties, this old Istrian indigenous variety achieves the best results on the red soil in northwestern Istria. Suitable for producing young Beaujolais wine, Borgonja wine is moderately strong to strong, with 11-12.5 vol.% alcohol, a distinctive scent, and very harmonious, refreshing acidity and certain tartness. Reminiscent of forest fruits and violets, its color ranges from garnet to dark red. Its low alcohol content and medium acidity make it versatile, pairing well with pasta, lasagna, soft and semi-hard cheeses, and meat in white sauce, served at 15-18 °C.
Refosco (Refošk): An indigenous Istrian variety, rich in expression and character, with a fruit bouquet of raspberry and cherry and a slight hint of grass. It has an intense, deep color, similar to ruby, and is rich in lactic acid and iron, attributed with numerous medicinal properties. It pairs well with game, especially Istrian prosciutto, served at 16°C. Refosco typically reaches about 11 vol.% alcohol, with aging intensifying its fruity scent and aroma.
A Toast to Timeless Elegance of Wines
Istrian wines encapsulate the essence of a region that has honed its winemaking craft over millennia. From the sun-kissed terraces of its coastal areas to the lush, verdant hills of its interior, Istria offers a diverse palette of wines that are as rich in history as they are in flavor. Each variety, whether it be the aromatic Istrian Malvasia or the robust Teran, tells a story of tradition, innovation, and the passionate dedication of its winemakers. These wines are not just beverages; they are a celebration of Istrian culture, a testament to the region's enduring love affair with the vine, and an invitation to the world to experience the unique terroir of this enchanting corner of Croatia. As Istria continues to blend its ancient traditions with modern techniques, its wines stand as a beacon of quality and elegance, promising to delight the palates of wine lovers for generations to come.
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