Programme 2009

Guided by the idea of uniting products from the same geophysical and climate areas as an ideal bond of flavours and aromas, AZRRI is organising a guided tasting of the meat of the Istrian ox and wine from Istria.

“Fillet in olive oil” as a cold starter will mix well with Istrian Malvasia; “Cold Terrine” prepared from the head of the Istrian ox is an excellent companion to biodynamic wine from Istria, and the “Tagliata” from the Boškarin ox meat will match perfectly with the wine from Istria.

Edmondo Šuran

Different varieties of grape vine can be found under the name Malvasia or Malvazija. There are over 40 such names in the countries of the Mediterranean, the majority of them in Italy, Spain and Portugal. In Croatia there are three names – Malvazija istarska (Istrian Malvasia), Malvasija dubrovačka (Dubrovnik Malvasia) and Maraština.

For a long time these varieties have intrigued winegrowers – both professionals and scientists – as many questions still remain unanswered. In observance of what criteria was this name given to varieties different even at first sight? What is the origin of the varieties? Through what paths have they spread to become one of the most renowned world wine brands? How many varieties are there and are they related?

Over the past few years, especially following the development of modern methods of identification, this group of varieties has become the subject of wide scientific and professional research. First results can already be seen: lists of varieties are being sorted and soon their number will be known, and since genetic techniques, in some cases, enable the identification of the origin, this will call the autochthony of many varieties into question.

However, considering that all members of this group of varieties have high oenological potential and give high quality wine, a hypothesis is logically imposed saying that Malvasia is in fact a synonym for the renowned Mediterranean wines, widely used in the Middle Ages, which would mean that Malvasia is one of the oldest wine brands…This lecture, based on the most recent scientific learning, will attempt to bring light into our understanding of the Malvasia, an important group of varieties of grapevine.

Edi Maletić

Vinopedia is a portmanteau word combining vino (Latin for wine, known by all human languages and describing the supernatural drink which has been produced and consumed by man for thousands of years, and which has come to indicate joy, luck and entertainment in modern Tamil with Dravidian root) and pedia (Greek for education and knowledge).

Knowledge is a source of power, and this vinopedia.hr is a small treasury of wine knowledge, but also an instruction in methodical creation in all sectors of activity and an incentive to have wine as the main instrument of lunch and dinner and of a happy collectiveness.

Published on the global Internet network, it is freely accessible to a wide circle of readers. It is our wish to present to the world the Croatian winegrowing and winemaking potentials and particularities, and to offer the tourist visiting Croatia information on winegrowing subregions, vineyards and wines.

The author and many experts gathered in the expert editorial board vinopedia.hr, using the advantages of the “wiki-media” and other advanced technologies, and cooperating with the readers and taking into consideration their suggestions, will continue to transfer new learning and actual status coming from this culturally and economically interesting and important area.

Ivan Sokolić

The Pannonian Region is the southernmost Hungarian wine region which joins the Pannonian Plain with the Mediterranean. The region covers two Hungarian counties, Baranya and Tolna, and four vineyard areas, and has a climate favourable for the production of quality and top quality wines. In the 1990′s the first Hungarian Wine Road was defined here, with five such roads today. The Pannonian Region boasts small, family wine cellars, but also great companies with a production of ten million bottles a year.

Why a round table? … The so called „wine economy“ has been acquiring a more and more important role in the world, Istria included: wine, agriculture, typical products and tourism (which revolves around food and wine) have been experiencing an important period which could become the foundation for a future development of the rural areas of Istria. People are looking for beauty and pleasure, but also for typicality and diversity, and in this context it has become imperative to manage the territory systematically, to value the resources which are different and specific, i.e. resources which can give an advantage over of the competition. It is necessary to find new ways, strategies and models of the public-private partnership.

All great winegrowing areas of the Old World have witnessed a development of the consciousness that the high quality of wine derives first of all from the soil, the earth on which the vine grows, and that the communication towards consumers must be based on the territory. The quality of wine is based primarily on the vertical integration of the production chain, from vine to table, the communication of quality departs from the horizontal integration of interested subject of a wider social community. In time, the following two aspects of wine production, previously considered irreconcilable, have merged: variety (best if old and indigenous) and terroir.

The focus of the round table is to share with the local winemakers, food and wine experts, tourist workers and representatives of the regional and local government the positive experiences of other wine regions in a joint promotion of wine and the territory where it originates.

Programme – Letter of Invitation to the Round Table.

Ugo Toić

Within the framework of the IEE EU Project “Market of Olive Residues for Energy, M.O.R.E.”, the Regional and International Exhibition “Vinistra” will host a lecture on the “Programmes of the Environmental Protection and Energy Efficiency Fund for the promotion of rural development and usage of biomass”. Lectures will be held by Mrs. Marija Šćulac Domac, M.A. of the Environmental Protection and Energy Efficiency Fund which is co-funding the project. Mrs. Marina Krpac, B.Sc. and Dr. Kristina Brščić, Ph.D. will talk about the objectives and do the realisation of the Project to date.

Different techniques and modernisation in the wine cellar have encouraged globalisation even in the world of wine. Hence tradition and historical customs have been lost, leaving memories and questions “what was it like before”.

Three close regions linked by this mysterious variety named Malvasia have long been pervaded by stylistics in production rooted deep into our tradition as far as the Venetian times. Used to global trends and uniform flavours, discussions are frequently being made on quality and approach to such wines, without considering their main characteristics and way of production. Maceration of white wines, Malvasia especially, is and important step for the winemakers towards perfection and towards the values forgotten because of the use of modern technology. This tasting will present wines which differ considerably from commercial trends giving us the right to initiate theories on individualism and values of the territory through the winemakers who do not follow the trends but create unique wines in a traditional way. CROATIA * Giorgio Clai, Marino Markežić – Kabola, Roxanich SLOVENIA * Uroš Rojac, Kabaj Morel, Branko Čotar ITALY * Benjamin Zidarich, Damjan Podveršič

Željko Bročilović Carlos

“The quality of the Association of the Winemakers of Kutjevo” is a project initiated in 2007. Following world trends, the winemakers of Kutjevo have together decided to grant three labels of quality: gold, silver and bronze, thus setting stricter criteria than those provided by the law in relation to wine made from the Graševina grapevine traditionally grown in this part of Croatia. The aim of the project is to increase the quality of the variety by promoting standards higher than those provided by the law, to foster mutual trust between winemakers and consumers, and to increase the sales of wine carrying the quality label of the Association of Winemakers of Kutjevo.

Biska is, as you already know, a typical Istrian brandy, which can complete a good meal, just like coffee and a good Cuban cigar. When you can taste all these at one place, it can be nothing else but a perfect finale.

During last year’s Vinistra, by pure chance and due to high spirits, after one of the excellent dinners, we discovered this union. For everyone sharing the love for cigars, coffee and quality brandy during this Vinistra, the Insider’s team has prepared a special tasting event – 50 numbered cigars rolled by Yolanada, one of the best Cuban cigar rollers, known for her rolling of the double figurado cigars (cigars pointed on both sides).

Tobacco used to make these cigars is carefully selected to reflect limited editions. It is fermented somewhat longer than is usual for standard cigars in order to achieve luxurious aromas. Only 50 Vinistra Salomonesa have been produced, to be tasted along with the biska brandies “Visintin”, “Rossi” and “Demijan”. All to be complemented by an Espresso or Cappuccino prepared for you by Nik Orossi of the Elis Café from Zagreb.

After all this beautiful news, we have a piece of bad news. Following today’s event, you will never have the chance to try these cigars again, they have been made especially for here, and especially for you!

Zdravko Brkić

VCR is the biggest producer of grapevine material in the EU. The greatest part (almost 99%) of the plantations in the Region of Istria have been planted with planting material coming from VCR .

The tasting and presentation “Characteristics of the aromatic profile of clones of the VCR Malvazija istarska“ has been planned as a guided tasting tour of wine produced from various clones of the Malvazija istarska from the VCR’s clone selection. At the same time, vintage 2007 and 2008 of various Malvasia clones will be tasted to enable comparison of their quality and diversity.

The tasting of Malvasia coming from the Dubrovnik area will bring to the visitors the Malvasia of Konavli or, as it is locally called, “Malvasija”, and introduce the historical context of wine made from this variety, the style it had in the past and the importance it held in the Republic of Dubrovnik. Special attention will be paid to the styles and character of these wines, which are the product of a mutual game of microclimate and terroir of the Konavli field, variety and, of course, the winemakers.

Ivo Ivaniš