This is a series of short reads about Croatia’s indigenous grape varieties. Here you can get up to speed on Croatia’s famous native red grape, Plavac Mali.
How to say it: plah-vahts mahl-ee
Why it’s important: Plavac Mali is the most planted red variety in Croatia (1334 hectares), although it grows only in Dalmatia, the coastal region. It is dominant because it is tolerant of heat, drought and strong sun. It grows in soil that is little more than rocks, and its thick skins resist disease.
Wine styles: Those thick skins give the wine lots of color and tannin. Grown on the most famous steep slopes of Hvar, Brač, the Pelješac peninsula, and the mainland, the wine is rich in alcohol, tannins and body, and is given lengthy oak aging. Fruit grown in the valleys yields lighter, more accessible wines given less time in oak. Plavac is also used for Dalmatia’s hearty style of rosé, often labeled opolo.
How to drink it: In Croatia, the big style of Plavac is served with pašticada, a braised meat dish. Osso buco is a good approximation. Opolo is served chilled and acts like a light red—a great summer alternative to full-scale Plavac Mali.
Little-known fact: Plavac Mali is an offspring of the Zinfandel grape variety, which originated in Dalmatia.
Plavac Mali to Try: Duboković, Marijan, Tomić (Hvar); Bura/Mrgudić, Miloš (Pelješac); Volarević (Komarna); Stina (Brač); Senjanović (Vis)