Contents
The wines of the Balkan Peninsula are less known in the world than the drinks from neighboring Western Europe. It is understandable: few people can compete with the world leaders in the wine industry. And the scale of alcohol production in Serbia, Macedonia and other Eastern European countries is not so significant as to conquer the world. However, there are worthy wineries and unique drinks in the Balkans, the taste of which is so good that it can compete with the best samples from the famous wine houses.
A Brief History of Serbian Viticulture
The first vineyards on the territory of the state appeared even before its creation: in the third century AD. The wine industry reached its peak during the reign of the Nemanjić dynasty (XI-XIV centuries), whose representatives paid great attention to the production of delicious alcohol from wine fruits. The kings were the main owners of vineyards and cellars for storing drinks.
During the period of the Turkish invasion, viticulture was going through hard times: the number of plantings decreased, and production volumes decreased accordingly. The main wine-growing centers moved to the north of the country. Restoration processes began only in the XNUMXth century, but the emphasis was on quantity, not quality. Local enterprises, in pursuit of volumes, produced low-grade products without taking into account the compatibility of blends and the intricacies of creating noble drinks.
Only with the onset of the 200st century, the private sector began to develop in the country: the number of small wineries reached XNUMX. Along with the advent of competition, an active process of introducing new technologies, studying the characteristics of native varieties and searching for worthy bouquets and assemblages began, which led to the creation of unique drinks.
Features of Serbian winemaking
Interestingly, the vineyards are located in the same climatic zone with the best plantations of Bordeaux and Burgundy. Little is known about local wines and it is quite difficult to find them for sale outside the country. If you do not take into account cheap drinks in tetra packs and unpretentious fruit compote, a very small percentage of the total volume of alcohol produced is exported.
The specifics of the country’s wine industry are determined by the following factors:
A favorable climate, which is characterized by an abundance of sun, optimal fluctuations in average daily temperatures, and a good location of vineyards allow the fruits to ripen well and pour juice. The proximity of rivers contributes to the natural irrigation of plantations.
Naturalness of products: a significant number of clear days allows the berries to reach a high degree of sugar content, so the wines are sweeter than European counterparts without the use of artificial additives.
Serbian winemaking is based on the use of the fruits of autochthonous vines, from which they create original drinks with a bright character and local flavor, and unusual blends, including famous European varieties.
Product classification and wine regions
The modern Serbian division of wines is based on a system invented by King Dušan, who was especially passionate about winemaking. It includes 3 categories of drinks:
Simple products without indicating the region of production – corresponds to the pan-European class of “table wines”.
Beverages with a specific geographical origin, containing at least 85% of raw materials from a certain region, made in accordance with established technology and meeting the required level of quality. Correspond to the category of “local/regional wines”.
Wines of the highest quality with a geographical indication, 100% composed of grapes from a specific region and made exclusively on its territory. For such specimens, it is imperative to comply with the production method and the strict characteristics of the finished product. Among these drinks, “exceptional wines” are distinguished, the quality of which does not change over a long period and is confirmed by the relevant Ministry.
The production of grape drinks in Serbia is carried out everywhere, and home-made alcohol often turns out to be no worse than that produced in the factory. But there are regions that have made the greatest contribution to the development of the wine business, preserving traditions and improving the production process for centuries. There are 4 in total:
.Упа
The most important and oldest wine-making center of the country. It produces the main volumes of local spirits from grapes. The climate in the region is ideal for growing local vines. Among the varieties dominated Zhupsky boyadiser, Zhuplyanka, Tamyanika, Smederevka, Prokupac. Main producers: “Ivanović”, “Budimir”, “Minić”.
Oplenac
The hilly terrain in the Šumadija region is famous for its ancient winemaking traditions. It is located in the heart of Serbia. Prokupac, Smederevka and Vranac are cultivated here. Local assemblage drinks are also good. Main wineries: Podrum Aleksandrovic, PIK Oplenac.
Palic
Famous tourist region of the country with sandy soils. They grow here the ancient Kevidinka, Frankovka, Kadarka, Merlot, nutmeg variety Crocan. Of the white species, Riesling, Zhupljanka and Chardonnay are preferred. The main part of the vineyards is concentrated in the vicinity of the cities of Subotica and Kanizha. The main producers are the Choka plant and the WOW Winery.
Fruska Gora
A picturesque area surrounded by lush vegetation of the National Park. The vineyards are located on hills, plateaus and slopes in close proximity to the great Danube. The fruits here ripen faster than in other regions, and have more sweetness and aroma. Of the varieties, Vranac and Portugizer predominate. Local legend and pride is Bermet liqueur wine, which was included in the wine list of the sunken Titanic. Local blended drinks are also famous. Main producers: wineries “Kovacevic” and “Zhivanovich”.
Popular varieties and descriptions of drinks
The range of Serbian products, at first glance, is not particularly diverse, as is the number of cultivated varieties. From native vines they grow: Prokupac, Vranac, Krstach, Zhilavka, Grashevina, Feteaska, Smederevka, Dinka. From European common: Cabernet Sauvignon, Riesling, Pinot Noir, Chardonnay, Merlot and Sauvignon Blanc. There are also plantations of the popular Kadarki and Tamyaniki. However, upon closer examination, it becomes clear how many variations of drinks the Serbs create from several popular varieties.
Local red drinks are characterized by: astringency, sweetness, color saturation, complex, full, bright bouquets. Dominant notes: blackberry, blackcurrant, cherry, vanilla. White wines are characterized by: lightness, softness, unobtrusiveness, golden hue and floral aromas. The taste is dominated by fruits.
Serbs are especially good at blending local varieties with European ones. From such combinations, harmonious drinks are born with a gentle, slightly astringent aftertaste, a lower level of sweetness and a velvety bouquet with notes of tobacco, vanilla and oak.
The best wines of Serbia
Everyone who has tried Serbian drinks agrees that three of them are mandatory for tasting:
Vranac
The original dry red Balkan wine, which is produced from the variety of the same name. When young, it has a light purple color and a mild, fresh fruity taste. As you get older, it gets darker and harder. The bouquet appears notes of chocolate, flowers, licorice, cinnamon and oak. Good with all kinds of meats, cheeses and salads.
Smederevka
A pleasant, fresh drink from the white variety of the same name with a mild taste and light green tint. It belongs to table wines and successfully complements light dishes.
Pearl
A special liqueur wine similar to vermouth. It happens red and white, contains about 16% alcohol. The exact recipe for the drink is kept secret. It is only known that for its manufacture, grapes are placed in a barrel in layers along with spices and herbs, poured with last year’s wine and aged for three months. The result is a powerful, spicy drink.
Also worth mentioning:
White wine “Triumph” (blend of Riesling, Sauvignon Blanc and Chardonnay).
Pink “Variant” (from Muscat).
Red “Zacinak” (from the variety of the same name) and “Rskavats” (from the berries of Prokupac), “Opium” (from the local varieties Vranac, Prokupac and Zachinak).
Light light “Tamyanika” (from the grape of the same name) and its strong semi-sweet “namesake” from dark fruits, bright “Fantasy” (from Kadarka) and playful golden young “Zhuplyanka”.
It is better to try local products in combination with traditional dishes while traveling around the country or at festivals and fairs dedicated to wine, which are held annually in Belgrade.
Relevance: 15.11.2018
Tags: wine and vermouth