I finally figured out how to upload the article to the blog. Just in time…now that I’m back in the States! But, will be back in Croatia guiding tours in October and next spring.
I finally figured out how to upload the article to the blog. Just in time…now that I’m back in the States! But, will be back in Croatia guiding tours in October and next spring.
In October 2011, Brava Wine Company took the first group of travelers through Istria to experience the beautiful wines and the culinary riches. It’s also truffle season and time for the olive harvest, so we had a very full weekend of amazing food and wine! A similar trip will be repeated again several times in October.
New Single Day Trips Available in July:
“When arriving to Rovinj, dear traveller, please try to make sure that you do so by sea.”
It’s an unforgettable opportunity to see Istria this summer by land and SEA, guided by a local winemaker, sommelier and fishermen! To see recent photos from this trip click here.
The ultimate in laid back gourmet adventure, your unforgettable day between Istria’s two most beautiful seaside towns of Poreč and Rovinj features everything you love about this area, from two of the most beautiful towns to the best in secret gastronomy, it’s all waiting for you when you book your adventure.
We’ll meet in the morning in Poreč, where we’ll have a short walking tour of this beautiful, historical city.
Then we’ll board a private boat and head into the Limski Canal, where the beauty of the natural landscape meets the bounty of the sea. We’ll have our first taste of the day with fresh shells harvested moments ago from the very spot that Anthony Bourdain ate fresh oysters on his recently aired TV show, “No Reservations- Croatian Coast.” And we wouldn’t miss the opportunity to pair this with one of Istria’s finest sparkling wines!
From there we’ll travel at our own pace towards Rovinj, the longtime maritime center of Istria, where further adventures await. We’ll embark on an expertly guided walk through this Venetian-inflected old town, stopping to visit some special places which don’t exist in any guide book, like a local spacio. We will have a fresh fish lunch with an excellent local winemaker in the colorful home of a local fisherman and renowned chef, right on the edge of Rovinj’s beautiful marina and nestled between bustling shops and cafes.
After this full, fun day of fresh seafood, fabulous wine, and sightseeing, we’ll get back on the private boat and leisurely make our way back towards Poreč, stopping for a relaxing break on a small island.
This adventure will run from 9 a.m. until around 6 p.m. and is subject to change based on weather or other circumstances. Price is 140 Euros per adult. Minimum of 4 and maximum of 8 people per tour. Deposit of 50% is required at least 3 days in advance and is non-refundable. Payments are possible in cash or bank deposit or on paypal (see below).
Inquiries and bookings at firstname.lastname@example.org
There’s a good reason Lonely Planet voted Istria the #2 place to visit for 2011! And this is your chance to see it as a local.
Eager beaver that I am, I decided to hop on a 5:55 a.m. flight to Dubrovnik, so as not to miss a beat. My tour guides for the day picked me up at 7 a.m. and suggested that perhaps it was a better hour for a coffee than to hit the wine trails. No need to feign agreement here as I had just come off of a wine trip through Istria and thought maybe my own system could use a break from the fruit of the vine, at least for an hour or so.
We headed to the small coastal town of Cavtat. This was my first introduction to Dalmatia and everything about this charming little town was just that. We stepped out of the car and the first thing that hit me was the heady perfume hanging in the air, my senses instantly intoxicated. Looking around I couldn’t understand it, I saw plenty of flowers planted in the ground and window boxes, but I knew it wasn’t these geraniums and other colorful annuals perfuming the air with what smelled to me like jasmine or maybe honeysuckle. I learned later that the aromas were coming from the blossoms of the orange trees which grow all over Dalmatia.
We walked on through the quiet streets of this old coastal town. My father-and-son tour guides, Luka and Ljubo, just so happened to be local history buffs and I learned much about the architecture, history and important historical figures here in Cavtat as we walked down the winding pedestrian path through town.
This path winds lazily along the coastline of the cove, and I couldn’t resist the urge to dip my feet into the sea. We meandered over to a coffee bar and sipped on a macchiato before we would head into the off-the-beaten-path wine country that lies nearby in the region of Konavle. The cluster of coffee bars were all populated by locals at this hour, mostly men sipping on their coffees and reading the paper or conversing with their friends. They casually slip in and out of these local establishments, warmly greeting everybody they pass. In the time we spent sipping our coffee, we were joined by three different men, each stopping just for a few moments to say hello, catch up and move on.
From here we headed into rural Konavle, the region which borders Dubrovnik to the south.
First stop was at the big, industrial looking winery Dubrovački Podrumi. This winery is situated in a long valley protected from the sea by mountains on either side. The winery was originally built in 1877. With Božo, head of winery operations, we tasted first the Malvasija Dubrovačka (locally referred to as simply Malvasija). It’s is a different grape than the Malvazija Istarska that from Istria that I’ve become more familiar with. The flavors of the two different types of Malvasija/Malvazija don’t actually strike me as being such a far cry from one another, with similar flavors of peach and melon lurking in each. Here it’s a bit lemony, with some floral tones taking hold too. The main difference I notice between the two varietals from the two different regions is the mouthfeel. Here it’s more oily and fat, softer in acidity.
Artwork depicting the winemaking process adorns the walls of the large tasting rooms at Dubrovacka Podrumi in Konavle, Croatia.
We also tried a handful of other wines, all reds, including Zinfandel (Crnjelak) and a few international varietals before hitting the road. Dubrovački Podrumi is a very solid producer making some nice wines from international varietals at a reasonable enough price point.
We packed back into the car and headed off to see another producer, Marinović. A true “garage” winery, Marinović actually has quite a bit of land under vine, but no fancy winery or tasting room. Instead, it was a real treat to be led into his dining room to taste with his family. He’s producing just a few wines, and I couldn’t believe how much I liked them, each a very good complement to his homemade pršut (prosciutto), which had an intense, smoky flavor. A close family, everybody came out to say hello and join us, spanning three generations. We were treated to a concert on the lirica by the youngest member of the family. And great grandfather, a living legend in town, treated us to a robust recital of a local blessing, something he would have given in the regional costume, in the past when he was called upon to do so for local weddings or for a new vintage of wine. Despite his 83 years his eyes still sparkle like those of a little boy.
After leaving the Marinović home, we drove up winding roads through the beautiful mountains, stopping at last at a gathering of ancient looking stone buildings where we were greeted by our next host, Vlaho. This is where we were to have lunch, though it didn’t resemble a restaurant but rather the countryside property that someone might head to for a weekend escape. After walking around and visiting with Vlaho, I was treated to one of the most majestic vistas I’ve ever had the privilege to gaze out from.
This place had no signage to alert passers-by of the delicacies that lie within, and everything here was prepared by our host himself. We feasted on his creations, including salami, cheese, rakija (domestic brandies made from various herbs and fruits), and bread. Then, for the meal, we had slow roasted pork and vegetables cooked under the peka (a cast iron lidded pot which is filled with fish, meat or vegetables and buried in a trough under the ash of a live fire). He is currently the local champion of the regional cooking contest specialized in the preparation a regional cabbage dish called zelena menestra, and he brought out a huge platter of that to try as well. It was one of the most heavenly preparations of an otherwise pretty utilitarian vegetable that I have ever tried.
Later, as the festivities got underway, the guys in our group broke out into song, singing local songs (it would be the first time of many) as a guitar was pulled out of the corner. Then a few more songs, followed (naturally) by dancing. We were drinking Malvasija from one of the local wineries we had just visited and also spring water captured an hour before, and it was at times hard to believe we were in the twenty-first century. We enjoyed this afternoon in the ancient-feeling stone building with only a small makeshift kitchen and an outdoor cooking area, and I could only imagine how many people before had done exactly the same thing. I later learned that our host (and chef, and entertainer) Vlaho is a local war hero. During the time of the war he bravely made a daily trip under fire in his own armored vehicle so he could drive bread and water to others who were in peril and need of supplies.
Easier to find in this area is another restaurant, much more conventional but fascinating in its own right. It’s called Konavoski Dvori and was originally run by my own tour guide, Luka. This restaurant, nestled against the river Ljuta has been harnessing the river’s power for a number of years. The hydropower is used to grind flour from corn and to irrigate the gardens. Everything is still fully operational, including the original stone mill which the traditionally dressed employees will demonstrate for you. They also farm their own trout from a well located right on the terrace.
Before we were to board the boat to the island of Lopud where we were to make our base camp, we visited one more winery.
“I planned to retire at 60 and now that I’m 70 I’m working more than ever,” owner Andro Crvik cheerfully laments on this perfectly sunny afternoon, before turning our winery visit over to his son, Petar, so he can go work in the vineyards.
Crvik Winery is located in Konavle near the village of Čilipi and is definitely worth a visit. They started making wine since 1994, when they were using only the local grapes Maraština and Plavac. They’ve since expanded the plantings to include Malvasija, Cabernet Sauvignon and Merlot as well. Petar, or Pero as he’s also called, has now taken over the bulk of the duties as winemaker and has shown that he’s open to experimenting, in terms of the wines and even the labels, which they’ve been adapted to create more visibility in the market.
We had the chance to taste a handful of the wines, from young fresh barrel samples to some incredibly interesting bottles from the archives, including a bottle of 2007 Malvasija which picked up all the flinty mineral tones of an aged Mosel Riesling. The 2003 from the archives (of which fourteen bottles remain) was reminiscent of both crème brulee and a Moscatel Sherry. Delicious. The fact that their wines have been able to stand the test of time is perhaps indication enough that these guys know what they’re doing.
It was time to hit the road again, and we headed to port where we made for the short sea voyage, joined by a few more visitors. Off to dinner and a relaxed evening on the island of Lopud, part of the Elefati Island chain…
The snow was a bit of a surprise, especially since the day before in Zagreb we were in summer clothes. But driving from Zagreb to Istria the night before the rest of my group arrived, snow and sleet was falling furiously and showing no sign of letting up. Meanwhile the temps started dropping into the danger zone of 32 degrees Fahrenheit (or 0 degrees Celsius). We pushed through slowly and carefully only to discover as we often do, on the other side of the Učka tunnel, windy but clear weather.
The ominous warnings proved false. By the next day as the 25 guests were arriving on this family-friendly wine trip, the clouds had broken and the sun was warming our skin through our light fall jackets and sweaters. It was perfect timing. We gathered in our cars and caravanned through Istria’s beautiful two-lane roads which wind lazily through miles and miles of vineyards, olive groves and the hills and valleys with their quaint villages and towns. We arrived in Livade at Zigante Tartufi for the kick-off of the day’s Truffle Festival, featuring many culinary delights featuring the magnificent truffle. We tasted wine, admittedly of varying degrees of quality, and sampled the many different truffle offerings, from olive oils to cheeses and salamis. We all walked away from the fair with shopping bags of whichever truffle-studded treasures we decided to purchase to take home before enjoying a light lunch of Fuži pasta, an Istrian specialty of hand-rolled pasta tubes. In this case the pasta was served with a cream sauce, and you guessed it, more truffles. We washed it down with Istria’s local gem of a white wine, Malvazija.
From there we headed to Misal winery, owned by the Peršurić family just outside of Višnjan. Winemaker Ana Peršurić was our delightful guide and hostess, taking us on an insightful tour and fantastic tasting in their unique tasting room (the tasting counter is an island in the middle room, shaped like a Champagne cork and, in fact, partially made of cork). Since we ate such a light lunch at Zigante it was lucky for us that I had loads of my favorite American kettle chips in my car, having stocked up on a recent trip to an American grocery store. Because of this good fortune, one of my favorite wine pairings of all times manifested before us (queue the choir of angels): Champagne (or in this case, Champagne-style sparkling wine) and POTATO CHIPS! It’s heaven, people. If you haven’t tried it, give it a shot.
Well, sparkling wine has a funny habit of whetting your palate, so from there we headed to dinner at our family’s favorite pizza joint in Poreć. From start to finish at this little neighborhood spot you can watch them roll out the dough, toss it ever so cavalierly into the air, slap it down, spread it out and cover it just about anything your heart desires before throwing it in a blazing wood-fired oven. It was delicious, casual and perfect for our hungry group. Naturally, a little after party formed once we got back to the apartments, and then to bed, for another day of food and wine was ahead.
On these wine trips I always like to leave the morning free for folks to enjoy as they wish, whether it’s hammering out a work-related proposal (boo) or taking a walk on the water’s edge toward the old city of Poreć (hooray).
So, after some time to ourselves, we commenced at noon for an early lunch and wine tasting at a Borgonja, a local Konoba (a.k.a. traditional restaurant) in Višnjan. This place not only takes great care of their guests, but delivers great value and serves some of the best traditional cuisine in the area. Rich, hearty food greeted us immediately upon arrival, starting with a huge helping of Fuži pasta, this time served in a rich gravy of beef goulash (gulaš) with loads of fresh, homemade bread. It was delicious and quite a meal in itself, but we had to slap on our game faces as the next course was soon to roll out. This one featured a locally made sausage, served atop a bed of sauerkraut along with a pork chop and roasted potatoes. Yeah, all of that on one plate. Needless to say, we did our best and enjoyed every bit. Our friendly and gracious hosts checked in on us every step of the way. Peter Poletti, a local winemaker and good friend, joined us for this ample lunch and poured his fresh, flavorful wines which did a great job of cutting through the richness of the meal.
Well, we were in it to win it on this fine day, so we tossed back quick espressos and took dessert on the road with us as we headed to Peter’s winery in Višnjan. There we enjoyed Borgonja’s fabulous smile-enducing Fritule (little fried donut-hole treats they serve here, especially in the cold weather) and Kroštule, a simple but tasty local dessert of flour rolled out into ribbons, tied into knots, fried and sprinkled with powdered sugar. Peter accompanied the treats with a glass of his Rosella, a special dessert wine made from Muškat Ruža, a unique grape in the Muskat family which is especially difficult to produce, given that it’s such a challenge in the vineyard. This pretty pink wine was spot on with the sweet treats from the restaurant.
We packed up again and headed out, this time to see olive oil production underway nearby. This year’s weather created early harvests all around, both in the vineyards and olive groves, and this provided us the opportunity to see fresh olives being brought to press and make their way through the production line. It was a really fascinating experience, and we all lined up to buy lots of the dark green oil which had just been pressed yesterday.
From here we headed to Roxanich Winery, a producer of unique wines made in a cask-matured, aged style. These wines are full of character and this is arguably one of the best producers in all of Croatia. Their style in contrast with the fresh, young wines made by Poletti proved that there are many ways to make wine on this charming peninsula. We had the opportunity to taste the newly released 2008 vintage, including the premier of Ines in White, a beautiful blend of seven white grape varietals.
However, we decided that enough wasn’t indeed enough on this day, and we made dinner reservations at the new restaurant in the old city of Poreć called Divino. It’s the antithesis of Borgonja’s rustic, traditional, meat-based menu, instead serving elegant seafood, freshly caught, beautifully prepared and presented in a very luxe restaurant setting. We were served with finesse by the well-appointed staff and we struggled to make a selection from their smart, extremely well-chosen wine list featuring Istrian favorites like Clai and international gems as well. We finally decided upon the Trapan Malvazija Ponete as the main wine with our dinner, since this was a producer we weren’t able to visit on this trip, due to their location in Istria’s southern region, near Pula. Indeed the group loved this wine, so much that we ordered multiple bottles to enhance our meal and celebrate our last night together. It worked so well with all of our seafood dishes that we vowed to make the pilgrimage to Trapan’s winery on our next visit to the ever delightful Istria.
And it was unanimously agreed. There will be a next time.
In May I was tasting my way through Istria’s local wine event, VinIstra, with some other wine professionals when I ran into a friend who took my arm and told me there was somebody I had to meet. He introduced me to Bruno Trapan, a young winemaker from Pula who has been working steadily since his winery’s inception in 2003 on producing terroir expressive wines from this area in southern Istria. He led me through a tasting of both his own wines and those of his friend Ernest Tolj of Saints Hills Winery. Notes follow on the Trapan wines.
Later, in June, I was back in Istria and made the trek to visit the winery with a few others. He’s got a newly built winery with a very fun, modern tasting room, which cleverly includes a kitchen so he can host lively wine dinners. We visited his vineyards, 11 hectares of beautiful, healthy vines planted in Teran, Malvasia, Syrah, Cabernet Sauvignon, Merlot and Chardonnay. Many went into the ground this year and will hopefully be mature enough for use in 2013. He’s implementing organic viticulture, and employing microorganic organisms borrowed from the principles of biodynamics. He’s definitely onto something. His wines, as he claims, have been improving from vintage to vintage. Which means the future’s looking really bright for this determined, energetic winemaker.
Trapan Ponente 2010– 100% Malvasia. Soft with aromas of green apple and minerality. The acidity is more broad than focused, a great cocktail wine and food wine both. I’m always drinking this wine at my favorite sushi joint in Zagreb and it’s a grand slam with both the sashimi and some of their more eclectic fusion dishes. A great bottle for everyday drinking, just chill it and kill it.
Trapan “Uroboros” Cuvee 2009– 50% Malvasia, 50% Chardonnay. This blend is mostly aged in Acacia wood, sur lie 10 months. 13.6% alc. Flavors are green and spicy both, an interesting combination. The vineyards are near to the sea, and I picked up some salty minerality on this wine that was reminiscent of a good Albariño from Spain. Creamy, savory, rich, round and really interesting in general. This was one of my favorite wines overall at the VinIstra tasting. Estimated aging potential 5-10 years. Would be perfect with seafood or poultry, but I bet this baby could definitely hold its own against more assertively-flavored dishes as well, like a spicy curry. Props.
Trapan Rubi Rosé 2010– The kitchen sink blend comprised of Syrah, Merlot, Cabernet Sauvignon, and Teran. Aged sur lie 7 months. It’s got this neon-salmon color, and if it was served in a martini glass I’d for sure think it was a Cosmo. It leads off with primary aromas of strawberry and brioche. The palate is clean and fresh, but congruent with his style, it doesn’t sting with acidity. Flavors echo the nose, with watermelon and even cantaloupe coming through. Despite the shocking color, it’s more subtle on the palate, and that’s exactly what I want on a bottle of wine like this. Great summer/spring sipper or would be a good compliment to salads, egg-based dishes or light summer fare. Easily the kind of wine you can open a few bottles of on the terrace and forget to go back to work.
Trapan “Nigra Virgo” Cabernet Sauvignon 2009– This wine shows exactly what can be done with Cabernet Sauvignon in the right hands. Classic, textbook even, oak kissed but not overdone. That’s due to the balance between stainless steel and oak (50/50%) during the aging process, and the restraint practiced in the winery. Gorgeous blackberry, cassis, cigar box and anise show up on the palate. Tannins are incredibly well-integrated on this seamless wine. Perfect for fans of this new world and old world alike, it’s the wine that says “let’s all be friends.” Cab lovers rejoice, this is a winner. Aging potential…10 years? Good luck resisting the urge to yank the cork for that long.