It’s summertime, which means it’s rosé time!
Rosé continues to gain traction around the world. Traditionally, Rosé wine was made by the Dalmatians in Croatia but under a different name and in a different method. In the past, the Dalmatians used to mix half of red wine and half of white wine to make “Opolo”, which means “half and half”. The beverage was further diluted with water when served. That was a perfect solution for the locals to combat the warm Mediterranean weather in Dalmatia.
Today, Croatian rosés are far from being like the traditional Opolo; they are made using red grapes, in either the maceration or saignée method.
Croatian rosés run the gamut of styles: from light and fruity to floral and lean, from savory and spicy to structured and tannic. For a different sensory experience, keep a lookout for the ones made from indigenous wine grapes, such as Plavina–which is a cross of Verdeca cultivated in Puglia and Tribidrag (Croatia’s Zinfandel).