It’s time once again to explore a red grape that is new to me. Thanks to the book Red Wine, I was able to learn all kinds of great things about this red grape that grows on the Dalmatian Coast of Croatia.
About Plavac Mali
The name refers to the small blue grapes that the vines produce: in Croatian, plavo means blue, and mali means small. Plavac Mali is known for producing rich, flavorful wines that are high in both alcohol (typically 13% but up to 17%) and grape tannins.
Wine&More has a great write up about the grape, which I will quote quite a bit in this article. “In the sun-soaked Croatia’s stunning Dalmatian coast, one grape variety holds court-like royalty: Plavac Mali. Renowned as Croatia’s most beloved red grape, it reigns supreme in the country’s winemaking scene.” It is the most planted red variety in Croatia.
“DNA research, spotlighted in the documentary ‘Dossier Zinfandel’, confirmed in 2000 that Plavac Mali “parents” are native varieties of Crljenjak Kaštelanski (the ancestor of Zinfandel) and Dobričić (an ancient red grape from the Šolta Island).”
Wikipedia provides more details: “In the 1980s, Plavac Mali was incorrectly thought to be an ancestor of Zinfandel. In 1998, while researching the origins of Zinfandel through DNA fingerprinting, Dr. Carole Meredith at UC Davis with the urging from Mike Grgich (a well-known winemaker in Napa Valley originally from Croatia) and researchers from the University of Zagreb discovered that Zinfandel is actually one parent of Plavac Mali. The other parent is an ancient variety known as Dobričić from the island of Šolta, which is not commonly found on its own.”
What to Expect
Plavac Mali is a late-ripening and low-yielding grape variety that gives bold, flavorful wines with high alcohol and tannins. Most of the wines are dry, but some can be semi-dry or event sweet. Croatian’s dessert wine, Prošek, is a highly esteemed traditional Croatian dessert wine, made from specially dried clusters of ripened Plavac Mali grapes.
“Plavac wines from the warmest regions, like the protected geographical appellation of Dingač on the Pelješac Peninsula, are thick, powerful, chewy, and rich in dark berry aromas such as blackberry, blueberry, or plum jam. They can also reveal the aromas of dried figs, carob, raisins, and sweet spices.
“Oak-aged Plavac Mali wines tend to have more pronounced aromas of leather, cedar, baked fruit, and sweet spices. The finest examples will have a juicy, long-lasting finish.”
This wine can age for 20 years or longer.
The grape is often compared to Zinfandel, Touriga Nacional and Agiorkitiko, a Greek red wine.
Plavac Mali flavors
Here are the typical flavors and aromas of Plavac Mali:
- Carob
- Sage
- Thyme
- Dried figs
- Dried cherries
- Raisins
- Dark cherries
- Blueberries
- Plums
- Pepper and spices
- Leathery aromas
- Stony minerality
Food Pairings
This is a a wonderful chart from Wine&More’s write up:
| Food | Description |
|---|---|
| Mature cheeses | Cheeses aged, such as Parmesan and Pecorino, bring a salty and savory touch to Plavac Mali’s bold fruitiness, creating a harmonious balance. |
| Duck confit | Duck confit harmonizes beautifully with the wine’s bold texture. |
| Grilled meats | Plavac Mali’s full-bodied goes wonderfully with grilled meats like lamb chops and steak, bringing out their savory flavors and offering a delicious contrast. |
| Game meats | Plavac Mali’s strong tannins go hand in hand with the rich, earthy tastes of game meats like venison and wild boar. |
| Grilled lamb chops | Plavac Mali pairs perfectly with juicy, grilled lamb chops. The grill’s charred, smoky flavors elevate the wine’s complexity even further. |
| Herb-infused roasted vegetables | Roasted vegetables with aromatic herbs make a tasty mix that perfectly complements the wine’s spicy notes and enhances its aroma. |
| Dark chocolate desserts | The fruity flavor of Plavac Mali balances out the bitterness of dark chocolate, making for a tasty contrast in desserts such as chocolate cake or mousse. |
Though Plavac Mali is commonly enjoyed with hearty meat dishes, it can also go well with fatty fish. The fish’s fat contains flavors that the tannins enhance, while also mellowing out the wine’s sharpness.
Plavac Mali doesn’t pair well with spicy foods, citrus-based dishes, and creamy sauces and cheeses.
If you’ve tried Plavac Mali, I’d love to hear about your experiences. Cheers!
