Croatia is an important wine-producing country on the Adriatic Sea, at the western end of Europe's Balkan Peninsula. Formerly Part of Yugoslavia, it borders Slovenia, Hungary, Serbia, Bosnia-Herzegovina and Montenegro.
Export trade, although modest, has grown over the past two decades. The main Croatian styles are Dry white wines of Grasevina (WelschRiesling) and Malvasia, and rustic, Full-bodied red wines.
These wines are usually made from the Plavac Mali Grape.
White wine accounts for about two out of every three bottles produced in the country. In the interior regions, only 10% of the total annual production is red wine. The multitude of indigenous varieties that were once common here has declined alarmingly in recent decades.
Grasevina (Welschriesling) has Long been the preferred white variety in Croatian vineyards. It is supported by the regional specialties Bogdanusa, Grk, Posip and Vugava. The first is so reliable and prolific that it is called a "godsend". The second, Powerful and aromatic, was once considered the Viognier of the Rhone Valley.
White muscat is a white grape variety of Greek origin. Present in several Mediterranean vineyards, it has several synonyms such as muscat de Die, muscat blanc and frontignac. In France, it occupies a little less than 7,000 ha out of a total of 45,000 ha worldwide. Its young shoots are downy. Its youngest leaves are shiny, bronzed and scabrous. The berries and bunches of this variety are all medium-sized. The flesh of the berries is juicy, sweet and firm. Muscat à petits grains has a second ripening period and buds early in the year. It is moderately vigorous and must be pruned short. It likes poor, stony slopes. This variety is often exposed to spring frosts. It fears mildew, wasps, grape worms, court-noué, grey rot and powdery mildew. Muscat à petits grains is used to make rosé wines and dry white wines. Orange, brown sugar, barley sugar and raisins are the known aromas of these wines.
white wines from the region of Croatia go well with generally quite well with dishes of spicy food, sweet desserts or rich fish (salmon, tuna etc) such as recipes of baked falafels, express cherry clafoutis or raw salmon marinade with vinegars.
On the nose in the region of Croatia often reveals types of flavors of grapefruit, straw or stone and sometimes also flavors of cheese, stone fruit or hay.
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