On October 3, 2016, Jamie Goode, the esteemed British author of The Science of Wine and a wine columnist in the U.K. for The Sunday Express, published a stellar review of the Kozlović Santa Lucia Malvazija 2015 from the Istria wine making region of Croatia, granting it 93 points.
An exclusive interview with Fred Dexheimer, MS
In September 2015, Fred Dexheimer, one of only 230 Master Sommeliers in the world, visited Croatia and spent four days touring the Dalmatia and Istria wine regions. Wines of Croatia recently caught up with Fred (who moves very fast!) for an exclusive interview, in which he reveals his impressions of the trip and expert opinions on the wines he tasted.
By Cliff Rames © 2013
One of the many things that delight me on warm sunny days is the moment I crack open a cold, thirst quenching bottle of white wine, preferably out on a veranda or beach. The way it refreshes and revives my spirit is like daybreak itself. Or a walk in a spring flower garden. Or a tantalizing dip in the cool waters of a favorite lake or sea.
Simple pleasures, for sure. If anyone ever asks you about the meaning of life, you tell them that. It’s all about simple pleasures. And being kind to each other….
Back to wine. There are of course so many delicious bottles from which to choose. Such multitudes in fact that I can never adequately answer that oft-asked (and maddening) question: What is your favorite? Preferences abound for sure, from earthy reds to cheeky rosés to funky orange wines. But when the sultry days of summer strike, white cold n’ crispy is how I like them. Albariño, Chablis, chenin blanc, dry riesling, Sancerre, Santorini, and Vinho Verde are all companions who chill with me on boozy flip-flop days.
Yet in life there are casual friends who pop in and out of your life, perhaps bringing zippy moments of pleasure, fun and good times. More often than not they are unremarkable encounters that leave no lasting mark. For instance that certain $9 bottle I consumed a few evenings ago. What was it again?
Then there are dear old friends. The proverbial best buds and soul mates. Stalwart bonds that endure through thick and thin in the intimate places of your heart and mind, even when communication and visitations are missed for long periods of time.
Among these old friends I count many Croatian wines. Together we share a sweet history, know each others’ secrets, our moments of silliness and celebration, sadness and humiliation. Side-by-side we’ve experienced triumph and failure, been inspired to laughter and dance, been comforted in tears and heartbreak. And we go on loving each other even when times are tough and bottles get broken.
One of these darlings is malvazija istarska – or malvasia istriana.
Like albariño is to the seaside shores of Galicia in Spain, malvazija is the signature white wine of Istria, an axe-shaped peninsula that slices into the Adriatic Sea along Croatia’s northern coast. Here malvazija vineyards stand like sentinels not far from the rugged, salty shore and then majestically rise up the pastoral highlands of the interior, where they thrive alongside acacia trees, olive groves, and truffle oak forests in the region’s patchwork of red, white, brown and grey soils – each to subtly different effect.
Despite the name that would place the variety among the branches of the very large malvasia bianca family tree, malvazija istarska is specific to Istria, although the variety can also be found in the neighboring Koper appellation in Slovenia, as well as in the Friuli-Venezia Giulia area of Italy.
Malvazija ranks as Croatia’s second most planted wine grape variety. Because it has a tendency to over crop, malvazija can yield insipid, uninteresting wines (as was the case for many years during the era of Socialsim). Drought or extreme heat can quickly cause the delicate fruit flavors to mute, sugars to spike and acids to drop, leading to one-dimensional swill best suited for bulk sale or distillation.
But when the weather is right, vineyard management techniques hit the mark, and the terroir tenders its sweet spot, something magical and mystical happens (see Matošević ‘s Magical Mystical Tour of the James Beard House), and malvazija reveals its many charms and depths.
Often referred to as liquid gold (although some would rightfully argue that the excellent local olive oils share that distinction), malvazija is Istria’s pride and joy, its medal champion, and best hope for international recognition from global wine lovers and foodies. No surprise then that a single vineyard malvazija from Kozlović won Gold and Trophy awards at the 2013 International Wine Challenge, and eight single-varietal malvazija istarska wines from Croatia won medals at the 2013 Decanter World Wine Awards.
In a recent article for the Croatian press, the American food and wine writing duo Jeff Jenssen and Mike DiSimone (aka the World Wine Guys) asserted that the world is ready for malvazija; that the time has come for Istria’s flagship wine to join the ranks of the fabulous and the famous.
That the Istrians are ready for the world is undisputed. With their own successful technical assistance and marketing association established in 1995, Vinistra, an annual World of Malvazija competition and wine expo, an “Istrian Quality” label designation program for top wines, and a legion of young, talented, innovative and enthusiastic winemakers, it seems inevitable that Istria and malvazija will soon take their rightful places among the stars.
However, Dimitri Brečević, a 34-year old French-Croatian who studied winemaking in Bordeaux before moving to Istria in 2004 to start his own winery and successful Piquentum label, feels that malvazija – as good as it is now – still hides its full potential.
“I would say that we still have a lot of work to do,” he says. “We have to work a lot on vinification to adapt more to this variety, but also we have to learn more about our terroir – particularly the red soils”.
Brečević also wonders about the potential benefits of blending malvazija with other varieties. “But which one?” he muses. “I am not so sure about chardonnay. I would prefer an old local variety. But we are still working on that. All this research is the price to pay if we want to improve quality and reach world class status”.
When seeking out a malvazija wine a buyer should be aware that styles range from young and fresh to French or Slavonian oak or acacia wood-aged versions, to high alcohol extended skin maceration “orange” wines from producers such as Clai, Kabola, and Roxanich that are cult favorites among some consumers (reportedly these wines pair wonderfully with cigars, a subject advocated each year during a special “Habanos Moments” session at Vinistra).
Sparkling malvazija wines are also bottled by a handful of producers, most notably one of Croatia’s leading female winemakers, Ana Peršurić.
However, most malvazija produced in Istria is the straight-forward, early-drinking, food-friendly “naked” style that is zesty, moderately alcoholic, sometimes effervescent, and slightly bitter with subdued fruit (apple, apricot), raw almond and acacia flower floral notes, and – in good vintages – distinctly saline and mineral-driven. In other words, perfect alongside summery seafood fare.
If all of this makes you curious and thirsty, let’s get to the whole point of this article: Ready or not, Istrian malvazija is already available in many markets around the world.
In the U.S. consumers have access to nearly 10 different labels, including Bastianich Adriatico, Cattunar, Clai, Coronica, Kozlović, Matosević, Piquentum, Saints Hills (blended with Chardonnay), Terzolo, and Trapan.
In the U.K., Pacta Connect offers a number of delicious malvazija wines in its portfolio, including Cattunar, Clai, Gerzinić, Piquentum, and Peršurić.
With the waning days of summer in mind, recently I gathered a few old friends (of the human kind and the malvazija kind) for a soirée of sipping, swirling and pontificating. The bottles were chosen at random based on what I could get my hands on; some are imported to the U.S., others extracted from my private cellar. Below are some notes that I managed to remember.
When drinking malvazija – or any wine – please don’t get bogged down by lofty descriptors and 100-point assessments. Wine deserves better than that. But do sit back, kick up your bare feet, raise your glass and take a sip, and enjoy what the wine has to offer, the stories it has to tell, the memories or images it evokes, and the songs it may sing for you.
In the end, perhaps a few of these beauties will become your friends too. And friends of your friends. And friends of their friends. Before you know it, it’s a party.
So let us go forth as denizens and disciples of the finer things in life, singing and shouting out proclamations of love with mouthfuls of malvazija. Because it’s delicious. And because it’s the next Big Thing – or should be.
Benvenuti 2010 Malvazija Istarska
Creamy and viscous with a soft yet zesty attack and talcum powder mineral presence, all rounded out with essence of apricot, golden apple, and citrus blossom. Simple style yet pleasant example of white soil malvazija.
Coronica 2011 Istrain Malvasia
Tight, steely and chock full of minerals, this is not malvazija for the masses. Elusive citrus notes wrap around a structured mineral core, surrounded by an aura of blazing acidity. Not for the feint of heart or sufferers of acid reflux. But if you love this style, pair it with grilled sardines, linguini with clam sauce, or raw oysters and you will be very happy indeed.
Degrassi “Bomarchese” 2009 Malazija Istarska
The most aromatic and tropical of the lot. Loads of stone fruit with a hint of gooseberry and orange blossom. Nicely structured with a long finish.
Gerzinić 2010 Malvazija
Leesy and elegant, with notes of Bosc pear, Golden Delicious apple, and honeysuckle. Smooth and refined on the palate, with soft acids, a chalky mineral presence, and a satisfying finish.
Kozlović Malvazija 2012
Clean, crisp and taught with pear fruit and dusty straw followed by a bitter almond finish. A benchmark malvazija – and a great value.
Saints Hills 2010 Nevina
Fermented in small oak barrels and blended with a small amount of Chardonnay. Creamy yet vibrant on the palate with rich notes of ripe Bartlett pear, banana, and butter toasted hazelnuts, all supported on a frame of saline minerality. Elegant and sophisticated yet approachable now.
Terzolo Malvazija Istarska 2010
Zippy and refreshing with crackling acidity and delicate fruit aromas (citrus; starfruit), pungent green notes of cut grass, fig leaf and herbs with a hint of white acacia flowers. Nicely structured with a sharp mineral core of crushed sea shells and metal ore, finishing up with that distinctive bitter almond bite.
Trapan Ponete Malvazija Istarska 2012
Crystalline and refined with delicate, tight notes of dusty pear skins, kaffir lime, apricot, marzipan and acacia flowers. Still young and taught, this is the most polished but perhaps most textbook example of the lot – the closest we’ll come (for now) to mainstream malvazija.
[**For current availability, prices and vintages for the wines mentioned in this article, please check with Blue Danube Wine Co. (Coronica, Piquentum, Saints Hills, Terzolo); CroMade (Cattunar; Matosevic); Dark Star Imports (Bastianich); Louis/Dressner (Clai); Pacta Connect (Cattunar, Clai, Gerzinic, Piquentum, Peršurić); Vinum USA (Kozlović); and Winebow (Trapan).]
By Cliff Rames © 2012
In recent years you could say that a cookbook renaissance has taken place. While catch-all cookbooks are still popular, such as the iconic Essential New York Times Cookbook, the heirloom Betty Crocker Cookbook, and the mandatory Cook Illustrated Cookbook, regional and single-subject cookbooks have become all the rage.
I guess it may have started with Julia Child’s opus called Mastering the Art of French Cooking, which made the mysteries of snobby French cuisine accessible to housewives and aspiring chefs casting about in kitchens across America and elsewhere.
Today other testaments to regional cooking abound on the shelves of bookshops and – I suppose – digital libraries. The Silver Spoon comes immediately to mind, the heavyweight tome to Italian cuisine.
But regional explorations have progressively drilled down from the macro to the micro level, as interest in cooking has mushroomed and serious-minded cooks seek out authenticity, uniqueness and novelty to set their recipes and menus apart from the common or mundane. Call it the need for terroir in pot and on plate.
Whatever you call it, at the core this trend is surely based in primal human desires for discovery, for reward, for excitement, for something safe and satisfying to eat. But it also registers at a more intellectual level and raises the banner of a movement that seems to be well underway – not just in the culinary experience but also in wine: the urge to experience a sense of place in what we consume; and a rejection of generic, industrial and chemically-farmed products that so litter supermarkets and many mainstream restaurants.
“Eat Local” is the mantra of this movement. “Sustainability”, “organic”, “artisanal”, “small batch”, “handmade” are some of the buzz words that drive the message home. The point is, to increasing numbers of people, cooking is no longer just a function that precedes eating. It is passion; it has meaning; it should be creative yet wholesome; it needs to provide enjoyment, fulfillment, and healthy nourishment; it should be respectful of tradition yet never be dull or generic; and it should showcase and celebrate seasonal ingredients and – when possible – locally-grown products.
And thus we arrive at Fire Island, where authors Mike DeSimone and Jeff Jenssen (aka, the World Wine Guys), in The Fire Island Cookbook (Atria Books), present us with 14 different menus born out of recipes acquired on their worldly journeys as food and wine writers. Each recipe strives to incorporate fresh ingredients that visitors to the Long Island, NY summer seaside hideaway would find at the local groceries, butcher shops, and fish and vegetable markets during the summer season. And each recipe comes with a sachet of secret spices: Mike and Jeff’s exceptional presentation, inspired sense of hospitality, and delightful food and wine pairing talents.
Within its colorful and appealing pages The Fire Island Cookbook offers a smorgasbord of breezy menu suggestions for an array of tastes and a variety of occasions, such as a “Noche Caliente Spanish Dinner”; “Rainy Day French Menu”; Fourth of July Pool Party”; “Mediterranean Odyssey”; “Villa in Tuscany”, to name just a few.
However, the menu that caught my attention was (of course) “Height of the Empire”, a collection of hearty recipes that hail back to the Austro-Hungarian Empire. The flavors here are rich yet simple, piquant and savory, rustic yet comforting. Most interestingly, while these recipes reflect the traditional cuisine of the continental, southeast Europe, the wines that Mike and Jeff pair with them are coastal, specifically from the Istria and Dalmatia regions of Croatia.
Kicking off the menu is a recipe for Panfried Quail with Kielbasa-Studded Orzo, paired with Saints Hills Nevina, a blend of malvasia istriana and chardonnay from the Istria region of northern coastal Croatia.
Next is Viennese Stuffed Peppers, paired with Matošević Grimalda red, another Istrian wine that is a blend of merlot and teran.
Crowning the feast of the Empire is Chicken Paprikash with Homemade Butter Dumplings, paired with an equally noble wine, Saints Hills Dingač, made from plavac mali grapes grown at one of Croatia’s most prestigious vineyards on the Pelješac peninsula along Croatia’s Dalmatian coastline.
Whether or not you visit one of the 1,100+ islands in Croatia or Fire Island, NY this summer, it doesn’t matter. All you need to do is open The Fire Island Cookbook and you will be transported to a breezy seaside resort where everything tastes good and it doesn’t matter if it is sunny or rainy.
And even if you are a novice cook or making the best of it in a cottage kitchen, have no worries: the book is written in such a way that you feel as though Mike and Jeff are there with you, guiding you through each step while telling stories of their travels and pouring you another glass of that delicious Croatian wine they discovered on their last trip.
Throughout its pages The Fire Island Cookbook projects practical know-how kitchen-tested experience, all peppered with a touch of romance and giddiness that only summer by the sea can inspire, and exudes the warm hospitality for which Mike and Jeff are so known and loved.
Giving it additional gravitas in a world rife with cookbooks of every ilk, The Fire Island Cookbook successfully embraces locavore philosophy while weaving in an appreciation for exotic and exquisite treats from foreign lands. And that, my friends, is a recipe for summer patio yumminess.
As they say in Croatia, “Dobar tek i zivjeli” (Good appetite and cheers!)