I recently returned from a 10-day trip to Turkey. I visited the European and Asian sides of Turkey, reveling in the delectable local cuisine and wine. It brought back memories of when I first tasted wines from that country, as well as from other lesser-known winemaking countries in eastern Europe such as Slovenia, Croatia and Greece. Many wine lovers are not aware that these countries are great wine-growing regions and have been producing them since ancient times. These wines are starting to gain attention with more selections available in stores and on restaurant wine lists. Here are some wines from that region to add to your collection.
Pasaeli Çalkarasi Rosé, Turkey. This rosé is made from the local variety calkarasi, in the region of Denizli, which sits less than a three-hour drive from the Aegean Sea. Çalkarasi is a unique red grape that winemakers use mostly to produce rosé wines. Pasaeli allows the skins to soak with the juice for only about an hour and a half, producing a wine with a very light pink hue. The taste gives us a mouthful of strawberry and raspberry notes. It has a light to medium body, in part because of its stainless steel tank fermentation and aging. It has a zingy, vibrant finish. Food pairings: seafood, grilled lamb chops and smoked eggplant.
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SURPRISING ORIGINS: These wines are produced in Greece, Slovenia and Turkey in regions that are getting more attention for producing good wines.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
Pullus Pinot Grigio, Slovenia. Pullus Winery in Štajerska in central Slovenia makes wines from international grapes such as pinot grigio and pinot noir, as well as grapes that are local to Slovenia. Its pinot grigio is a medium-body style that is produced with the skin remaining in contact with the juice of the wine, thus making the wine an almost pinkish-grayish hue, unlike most other pinot grigios. Most winemakers produce white wines by only pressing the juice from the grapes, not soaking the skins and juice together. This style of pinot grigio is often given the term “ramato.” Aged in stainless steel tanks, the wine has a fresh vibrancy with hints of citrus and tropical fruit notes. Food pairings: grilled vegetables such as eggplant and green peppers, shellfish and hard cheeses.
Vaeni Xinomavro Naoussa, Greece. Vaeni is one of the largest wine-producing cooperatives in Greece and sits on the island of Paros, south of Athens. This is a red wine made from xinomavro, a grape indigenous to Greece. It is a medium-body red wine, making it a great partner for warmer weather. It sits in oak barrels for aging, which adds complexity, tannins and body. With prominent-yet-balanced acidity, it has an expressive floral bouquet while the palate shows dark berry notes of black cherry, plum and blackberry. Food pairings: naturally, salads with feta cheese and olives, grilled chicken with roasted tomatoes and also hearty fish such as tuna and salmon.
Pilizota Plavina, Croatia. The winery Pilizota sits in the outskirts of Šibenik, in Dalmatia, Slovenia, along the western coast bordering the Adriatic Sea. The grape varietal, indigenous to the area, is plavina. The vineyard practices organic and sustainable farming, thereby having minimal intervention, and the wine is unfiltered, which means you may find some sediment in the bottom of the bottle. The wine is aged in stainless steel tanks and then rests in large Slovenian oak barrels for approximately four months before it goes into the bottle. The climate includes dry, hot summers, which adds to the development of sugars in the grapes. Despite the hot climate, the wine is light to medium in body with an uncharacteristic freshness. It is full of bright black cherry and raspberry notes with a hint of chocolate at the end. Food pairings: burgers, roasted meats, and salami boards with nuts. n
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com.
