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Gastro & Wine Sailing Tour Gastro & Wine Sailing Tour How to wine and dine like a true Croatian, while on a sailing tour. Dalmatia is largest is famous for its authentic Croatian coastal region, food and world-renowned well-known for its wines, most of which you numerous sunny hours, will taste during this sailing clean & turquoise waters, tour. Below you can find a ideal sailing conditions list of indigenous products, and calm sea. On the as well as the list of the Gastro & Wine sailing most popular dishes served tour you will cruise along in Croatian restaurants. the magnificentAdriatic We call it a MUST EAT list coastline, but what is even while in Croatia and we are more exciting, you will be positive you will want to able to try the very best come back for more. cuisine Croatia has to offer. As well, the region Wines Top quality wines are making to the USA and produced on Hvar Island Canada, and won numerous and Pelješac Peninsula, international awards. because the ideal soil and weather conditions ensure The peninsula of Pelješac the producers the optimal is a rich vineyard area. grape harvest every year. There you can try the white The most famous sorts wine of Rukatac grape, or of white wine are pošip, wines called Postup and postup and beleca and of Pošip, but also an even more red wine are plavac, plavac acknowledged red wines mali, dingač and caplar. Plavac Mali and Dingač. The grapes have a vivid The sailing trip includes red color and the wine is visits to 5 wineries, of fruity and full bodied with which one is located on comparatively high level of Hvar Island – Tomić Winery, alcohol (13 - 15%). and the other ones are on Pelješac Peninsula – Korta Touring the wineries Katarina, Matuško, St.Hills is a must when visiting and Grgich Winery, which is Pelješac. On this tour, we owned by Miljenko Grgich, will first visitwinery Grgić. one of the most famous Grgić Vina was established Croatian expats, who took in 1996 by legendary his knowledge of wine Napa Valley winemaker, Wines Croatian-born Miljenko The second winery on Croatia, which inspired “Mike” Grgich and his this tour will be Matuško them to build KORTA daughter, Violet Grgich. winery. It first started as a KATARINA. They purchased Mike started the winery to small wine-tasting cellar the infamous „Rivijera“ produce the finest wines but soon developed into a hotel in the small Southern from native Dalmatian popular tourist destination Croatian town of Orebić, grapes and concentrates everyone keeps going started purchasing small on crafting Croatia’s very back to. Third one, St. Hills parcels of land on the best varietals: Plavac Mali winery has an incredible Peljesac Peninsula’s Dingac and Pošip. ‘Plavac mali’ has appreciation of the past and and Postup regions and KK a very interesting origin is proud of its historic roots. released its first vintage in and family background. It Dingač was the first place in 2006. All of the wineries has even been subjected Croatia to be recognized, in on the list are known for to DNA research and has 1961, as an appellation with their incredible scenery starred in the documentary “Protected Geographical and, more importantly, ‘Dossier Zinfandel’. In this Origin“. The last winery on extraordinary wines. documentary, he states that the list is Korta Katarina, he had a hard time making where we will also make a difference between time for dinner. Americans, Croatian and Californian Lee and Penny Anderson, vines. Grgich claims that had a passion for wine zinfandel’s origins have (Original Trustees of the to be in Croatia and that Naples Winter Wine Festival zinfandel is either ‘Plavac in Naples, Florida) and Mali’ or a close relative. equally great passion for Olive oil Along with top quality One of the islands certificates for the quality wines, you will be tasting famous for the production of olive oil he produces. He Dalmatian extra virgin olive of olive oil belongs to grows nine types of olive oils, which are included in The Elaphiti Islands. trees and some of them are the list of world’s best olive The Elaphites is a small more than 400 years old. He oils, year after year. archipelago consisting of uses organic and natural several islands stretching ways of processing and Olive oil is a liquid fat northwest of Dubrovnik, in keeps the centuries long obtained from olives, a the Adriatic sea. The name tradition. traditional tree crop of the is thought to come from Mediterranean Basin. It is the greek words Elaia and a typical ingredient that Fitos, meaning ‘olive’ and is used in various ways in ‘growing’. One of the islands Croatian cuisine. All along in this archipelago is the the Croatian coast, a lot of island of Šipan, known producers are focusing on for being in the Guinness growing olive trees and Book of Records as the processing olives for its island with the largest exquisite taste. Croatian number of olive trees producers are often given relative to its size. Its olive international praise and oil is renowned thorughout awards for the incredible Croatia, and native Miho quality of their olive oils. Bender has won dozens Oysters & Salt The most delicious Republic of Dubrovnik till Bay in 1946. Today, shellfish oysters come from present day. Development of cultivation in Mali Ston Malostonski Bay. Why is modern mariculture began Bay is based only on two that so? This bay is full at the end of 19th century species: The European of clear, sweet water and with the establishment Flat Oyster, Ostrea edulis, high concentration of of oyster cultivation and the mussel, Mytilus mineral salts, which ensure companies. Perhaps the galloprovinicialis. The a particular environment high-point of this era was cultivation cycle begins for the growth of oysters. the 1936 World Exposition in with collection of wild spat, Oysters can be served and London. The Grand Prix and sometime after which the prepared in 11 different Gold Medal for oysters were young oysters are cemented ways, but the best one is awarded to a Dubrovnik- and hung on ropes, which to simply eat them freshly based company, ‘Bistrina- is a method unique to this taken out of the water, cultivation and sale of area. Mussels are reared sprinkled with lemon juice. oysters and other shellfish’, mainly using floating or Many people say that these for their oysters from the fixed parks, using classic particular oysters are a Mali Ston Bay. Most of nylon „sockets“. strong afrodisiac. the private companies disappeared during the Ston is known for oyster Second World War. The farms, a tradition also first public company for dating back from Roman shellfish rearing, however, times and the time of the was established in Bistrina Oysters & Salt Solana Ston dates back sun and wind. Solana Ston to the Roman times. In consists of 58 pools divided ancient times the area was into 5 groups, as the salt inhabited by the Ilyrians producing process has five and Greeks and from 167 stages which last from one B.C. the Romans began to two months, depending opening areas for collecting on weather conditions. salt. The Ston salt pans There are nine pools for are the oldest in Europe the crystallization process and the largest preserved and all but one - Mundo ones in the history of (world), are named after the Mediterranean. saints (Francis, Nicholas, Monumental walls were Balthazar, Anthony, Joseph, built in the 14th and 15th John, Peter and Paul). Salt centuries as a way to is produced by sea water protect the bestselling evaporation in the big product of the Republic shallow pools of the salt of Dubrovnik. Today, Ston pans, and the harvest and is one of the oldest active salt production take place salt pans in the world. The during the summer months, tradition of harvesting more precisely from April salt has been passed on to October. From the nine for over 4000 years and crystallization pools about salt is still produced in 500 tons of salt can be the same way, with only harvested annualy. the assistance of the sea, Cheese & Prosciutto Cheese and prosciutto it’ll then spend another cheese an authentic taste. with a slice of warm bread several months or even The cheese from the most and some virgin olive oil years. Ideally it takes about famous factory, Gligora, was are a Croatian delight for a year to dry it. The longer proclaimed the best sheep your taste buds. Cheeses the prosciutto dries, the cheese in the world, in 2017. from Croatia have often won better it gets when it comes An interesting trivia – the awards for their amazing to its quality, richness of owner of Gligora produced taste, while Dalmatian flavour and texture. this particular cheese by prosciutto is known world himself, in his own cellar. wide. Although the most Cheese from Pag Island famous is the award (paški sir) is the most Prosciutto in Dalmatia winning cheese from the valued Croatian cheese, is very specific because of island of Pag, there are produced of milk from the method of its producion many more that everyone sheep of Pag Island. It is – drying the meat on the should taste. Dalmatian special because of the winter bura wind. This prosciutto is produced by surrounding where the method is natural and non- drying pork hind legs. The sheep are kept – Pag agressive, because it dries meat is either dried by air or Island has an amazing off the prosciutto meat in smoke-dried. Prior to drying vegetation, even though the first stage, when the the meat, it needs to be it is growing on arrid meat contains most of its properly washed, salted and land, the aromatic herbs moist.
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