Serbian wine: history, features and types

Wines of the Balkan Peninsula, less known in the world than drinks from neighboring Western Europe. This is understandable: few people can compete with the world leaders in the wine industry. And the scale of alcohol production in Serbia, Macedonia, and other Eastern European countries is not so significant as to conquer the world. However, there are also worthy wineries in the Balkans, and unique drinks whose taste is so good that it can compete with the best samples from famous wine houses.

A brief history of Serbian viticulture

The first vineyards on the territory of the state appeared even before its creation: in the third century AD. The wine industry reached its peak during the reign of the Nemanjić dynasty (XI-XIV centuries), whose representatives paid great attention to the production of delicious alcohol from wine fruits. The kings were the main owners of vineyards and cellars for storing drinks.

During the Turkish invasion, viticulture was going through hard times: the number of plantings decreased, and production volumes decreased accordingly. The main winemaking centers have moved to the north of the country. Reclamation processes began only in the XIX century, but the emphasis was on quantity rather than quality. Local enterprises, in pursuit of volumes, produced low-grade products without taking into account the compatibility of blends and the subtleties of creating noble drinks.

Only with the onset of the XXI century did the private sector begin to develop in the country: the number of small wineries reached 200. Along with the emergence of competition, an active process of introducing new technologies, studying the characteristics of indigenous varieties and searching for worthy bouquets and assemblies began, which led to the creation of unique drinks.

Features of Serbian winemaking

It is interesting that the vineyards are located in the same climatic zone as the best plantations of Bordeaux and Burgundy. Little is known about local wines and it is difficult to find them for sale outside the country. Except for cheap drinks in tetra-packs and unpretentious fruit "compote", a very small percentage of the total volume of alcohol produced is exported.

The specifics of the country's wine industry are determined by the following factors:

1. The favorable climate, characterized by an abundance of sunshine, optimal fluctuations in average daily temperatures, and the good location of the vineyards allow the fruits to ripen well and fill with juice. The proximity of rivers facilitates natural irrigation of the plantations.

2. Naturalness of products: a significant number of clear days allows berries to achieve a high degree of sugar content, so wines are sweeter than European counterparts without the use of artificial additives.

3. Serbian winemaking is based on the use of the fruits of autochthonous vines, which are used to create original drinks with a bright character and local flavor, and unusual blends that include well-known European varieties.

Classification of products and wine regions

The modern Serbian wine classification is based on a system invented by King Dušan, who was particularly passionate about winemaking. It includes 3 categories of drinks:

1. Simple products without an indication of the region of production - corresponds to the pan-European class of "table wines".

2. Beverages with a specific geographical origin, including at least 85% of raw materials from a certain region, produced in compliance with the established technology and meeting the required level of quality. Correspond to the category of "local/regional wines".

3. Wines of the highest quality with a geographical indication, which are 100% composed of grapes from a certain region and produced exclusively on its territory. For such specimens, it is mandatory to comply with the production method and strict characteristics of the finished product. Among these beverages are "exceptional wines", the quality of which has not changed over a long period and is confirmed by the relevant Ministry.

Grape drinks are produced everywhere in Serbia, and home-made alcohol is often as good as factory-made alcohol. However, there are regions that have made the greatest contribution to the development of the wine industry, preserving traditions and improving the production process for centuries. There are 4 of them in total:

1. Banner

   The most important and oldest wine center in the country. These produce the bulk of local spirits made from grapes. The climate in the region is ideal for growing local vines. Among the varieties prevail Zhupskyi boyadyser, Zhuplyanka, Tamianika, Smederevka, Prokupats. Main producers: "Ivanović, Budimir, Minić.

2. Oplenac

   The hilly terrain in the Šumadija region is famous for its long tradition of winemaking. It is located in the heart of Serbia. Prokupac, Smederevka and Vranac are cultivated here. Local assemblage drinks are also good. Main wineries: "Podrum Aleksandrovic, PIK Oplenac.

3. Palić

   Famous tourist region of the country with sandy soils. The ancient Kevidinka, Frankivka, Kadarka, Merlot, and Muscat Crocan are grown here. Riesling, Župljanka and Chardonnay are preferred among the white varieties. The main part of the vineyards is concentrated in the vicinity of the cities of Subotica and Kanjiža. The main producers are the Čoka winery and the WOW Winery.

4. Fruska Gora

   Picturesque area surrounded by lush vegetation of the National Park. The vineyards are located on hills, plateaus and slopes in the immediate vicinity of the great Danube. Fruits ripen here faster than in other regions and have greater sweetness and aroma. Vranac and Portuguiser are the most popular varieties. Local legend and pride is the Bermet liqueur wine, which was included in the wine list of the sunken Titanic. Local blended drinks are also famous. Main producers: Kovacevich and Zhivanovich wineries.

Popular varieties and descriptions of drinks

The range of Serbian products, at first glance, is not particularly diverse, as is the number of cultivated varieties. The wine is grown from native vines: Prokupac, Vranac, Krstac, Žilavka, Graševina, Fetjaska, Smederevka, Dinka. From the European widespread: Cabernet Sauvignon, Riesling, Pinot Noir, Chardonnay, Merlot and Sauvignon Blanc. There are also plantations of the popular Kadarka and Tamjanik. However, a closer look reveals how many variations of drinks Serbs create from several popular varieties.

Local red wines are characterized by: astringency, sweetness, color saturation, complex, full, bright bouquets. Dominant notes: blackberry, black currant, cherry, vanilla. White wines are characterized by lightness, softness, unobtrusiveness, golden hue and floral aromas. The taste is dominated by fruit.

Serbs are especially good at assembling local varieties with European ones. Such combinations give birth to harmonious drinks with a delicate, slightly tart flavor, a lower level of sweetness and a velvety bouquet with notes of tobacco, vanilla and oak.

The best wines of Serbia

Anyone who has tried Serbian drinks agrees that three of them are a must-try:

1. Vranac

   An original dry red Balkan wine produced from the red grape of the same name. At a young age, it has a light purple color and a mild, fresh fruity flavor. Gets darker and more complex with age. Notes of chocolate, flowers, liquorice, cinnamon and oak appear in the bouquet. Tastes good with all kinds of meat, cheeses and salads.

2. Smederevka

   A pleasant, fresh drink made from the white variety of the same name with a mild flavor and a salad hue. Belongs to table wines and successfully complements light dishes.

3. Bermet

   A special liqueur wine, similar to vermouth. Available in red and white, contains about 16% alcohol. The exact recipe of the drink is kept secret. It is only known that to make it, grapes are placed in layers in a barrel along with spices and herbs, poured with last year's wine and aged for three months. The result is a powerful, spicy drink.

Also worth mentioning:

1. White wine "Triumph" (a blend of Riesling, Sauvignon Blanc and Chardonnay).

2. Rosé "Variant" (made from Muscat).

3. Red "Zachinak" (from the same name variety) and "Rskavac" (from Prokupac berries), "Opium" (from local varieties of Vranac, Prokupac and Zachinak).

4. Light and bright Tamianika (made from the grape of the same name) and its strong semi-sweet "namesake" made from dark fruits, bright Fantasia (from Kadarka) and playful golden young Zhuplyanka.

It is best to taste local products in combination with traditional dishes while traveling around the country or at festivals and fairs dedicated to wine, which are held annually in Belgrade.

Update: 15.11.2018

Category: Wine and Vermouth