TABLE OF CONTENTS
TABLE OF CONTENTS
Best Zagreb County White Wines
Tomac Amfora is a unique white wine from Croatia’s Plešivica region, made by Tomac Winery using ancient Georgian techniques. Fermented and aged in underground clay amphorae (qvevri), it blends Chardonnay with local Plešivica grape varieties, undergoing extended skin contact that creates a deep amber color and complex flavors.
The wine offers aromas of stone fruit, citrus, and caramel, with a full-bodied palate featuring dried apricot, orange peel, and subtle oxidative notes. It pairs beautifully with dishes like roasted duck or spicy cuisine and is best served at 8°C. Recognized by Decanter as a stellar wine, Tomac Amfora showcases Croatian winemaking at its finest.
Korak Winery’s Chardonnay Sur Lie Laškovec is a refined, Burgundy-style white wine produced from vines planted in 1990 on the southwestern slopes of Plešivica at 350 meters above sea level. Fermentation takes place spontaneously in 225-liter French oak barrels using natural yeasts, followed by 12 months of aging on fine lees with bâtonnage (lees stirring) every 15 days.
The wine is then matured for an additional 12 months in 3,000-liter, 100-year-old Croatian oak barrels. This Chardonnay offers a complex bouquet of hazelnut, pistachio, ripe melon, and fig, with buttery and smoky nuances. The palate is rich and full-bodied, featuring balanced acidity, a slightly spicy character, and a long-lasting finish.
Klemenka Sauvignon from Korak Winery in Croatia’s Plešivica wine region is a standout dry white wine, named after the vineyard it originates from. The wine is crafted through a meticulous process, including several days of maceration, fermentation in large wooden barrels, and aging on fine lees for 10 months in both barrels and stainless steel tanks.
This approach results in a complex, vibrant wine with aromas of nettle, fresh-cut grass, blackcurrant blossoms, asparagus, peas, and elderflower. On the palate, it is fresh, intense, and well-rounded, with a lively yellow-green hue. Best served at 11-12°C, it pairs excellently with veal, pork, lamb, goat cheese, fried fish, vegetable dishes, salads, tomatoes, and asparagus.
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