Croatia: Coastal Adventure
Dalmatia – The Wine Region
The entire history of south Croatian County of Dalmatia is historically tied to winemaking, starting as far back as 1000 years BC. For a long time, wine growing and winemaking has been a foundation stone of Dalmatian economy.
The whole surface of Dalmatia is tightly knitted with vineyards, but the areas under vines differ in wine varieties, and surprisingly enough amongst them, you can find also, a previously thought to be Californian wine, Zinfandel – locally known as Tribidrag. The grape’s history can be traced in the Dalmatian region dating back to the 14th century AD; Time when Zinfandel/Tribidrag was one of the most prominent grapes in the entire Adriatic; thus making Zinfandel/Tribidrag more than 800 years old prominent Dalmatian wine.
Although the story of Zinfandel’s origin is an intriguing one, and every visitor to the region should do its best to discover, it wouldn’t be possible to narrate the story of Dalmatian wines without a taste of Plavac mali, Cabernet Sauvignon, Red Syrah, or Posip.
Combine, the above stated, with the cultural abundance of rich, and intriguing old cities of Dubrovnik, Split, and Trogir, and you are in for some seriously good times.
The richness of Dalmatia County is closely related to the wealth of its gastronomy. One can find a balanced combination of past time flavour intertwined with creative cuisine of today; aromas of pristine nature mixing with the just grilled fresh fish with only two grains of salt, thrown over the hill by the south wind, or the smell of komin (a fireplace) and komastre (a chain and a hook for hanging cooking pots over the fire on the fireplace) brought by the northern wind.
You should definitely visit the local market places – the very stomach of the dalmatian cities – smell, touch and taste the foods that local people consume every day; simple, organic, and seasoned just with olive oil… The area abounds in fruits of earth and sun, and you can choose among the many kinds of delicious vegetables, including artichokes, auberges, asparagus, broad beans; different fruits like pomegranates, melons, figs, plums and of course grapes.
Those visiting local taverns wish to taste authentic national food, good smoked ham, cheese kept in oil, octopus salad, zelena menestra (smoked salted meat and cabbage stew), sporchi macaroni (with veal chunks and spices stewed over a long time), fried sprats and grilled sardines. Fine dining restaurants and young creative chefs serve the freshest seafood from the depths of the Adriatic, the world-famous oysters, and meat specialities alike.
Croatia: The Origins of Zinfandel Tour – 7 Nights, 8 Days Wine & Food tour of South Croatian Coast & Islands + Visits to Split and Dubrovnik
- Transfers – from and to airports/hotels
- 5 days chauffeur & bi-lingual driver – wine expert guide with commentary
- 5 days use of private vehicle (car, SUV or van) with fuel.
- 7 nights in 5, and 4 Star accommodation
- 7 breakfasts.
- 1 Brunch with Oysters, shells, ad wine
- 2 lunches – one at winery.
- 6 dinners – one a Michelin-starred experience, one with cooking class, and one at winery
- 2-3 artisan visits – cheese production, saltworks, and pastry.
- 2 Private guided City tours (Dubrovnik, and Split)
- Driver’s meals, and accommodation
- 8 winery visits
- International Airfare
- Meals and wine not stated as included.
- Personal items: tips, taxes, laundry /dry cleaning, and liquor not stated as included.