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Gastronomic Enjoyment on Brač Island

29.07.2015.

We visited Brač and explored everything there is to know about Brač wines and how to combine these spectacular wines with popular island delicacies. Find out all this, plus learn about the popular island seasoning made from Brač wine!

• Plavac mali
. Made by mixing crljenak and dobričić. It's strong structure and rich scents make it very similar to crljenak, which is why they are called „father and son“ at the Stina Winery.

• Crljenak. Authentic type, nicknamed the „Father of Plavac mali“, a Dalmatian version of Zimfandel. Otherwise a very fruity type for itself.

• Dobričić. Tannic tasting wine with a heavy body, very black.

• Pošip majstor. Has a heavier body, which makes it a food character wine all itself, however it can handle even the heaviest meat meals such as traditional lamb or roasted veal.

• Plavac mali majstor barrique. A highly positioned wine kept for a longer period of time in barrique barrels, made from Plavac mali. This red wine is kept in oak barrels of 225 liters, and it assumes aromas of coffee and caramel. Plavac mali is naturally very fruity itself: full of dried plums and cherry aromas, therefore the composition of plavac mali and barrique is true beauty!

• Prošek.
The traditional dessert wine in Dalmatia. Many people confuse it with prosecco, which is a sparkling wine. It’s made from dried berries that reach up to 30% sugars. Older generations preferred making 30-40 liters of wine rather than just having a couple of liters of wine prošek. It was also kept for special occasions such as marriages, serving doctors, priests or similar. The Hrapoćuša cake is very popular on Brač, and a glass of prošek would be the perfect choice to accompany this dessert.

• Rosé. A true lady’s choice of wine. Features a strong fruity taste and scents of strawberry and rose aromas. Made from Plavac mali, this is one of the stronger varieties of rosé. Also known as quite an aphrodisiac, ideal for honeymooners! ;)

Wine + Island Delicacies

Plavac itself is very tannic, and tannic wines pair up very well with juicy meals such as beefsteak, steak-plates and of course the traditional Dalmatian stewed beef meal called “pašticada”. Venison dishes are highly desirable for wine, and it’s good to have a little plavac by your side with these types of dishes.



Pošip, as mentioned above, has an excellent food character. Besides the fact that it goes great with meat dishes such as lamb, it goes equally well with tuna steak, for instance.

Varenik – "Dalmatian Vegeta"

Very typical seasoning on Brač island, which is made by cooking grape must of plavac mali for a longer period of time (10 to 15 hours approximately) at a temperature of 60°C. This way you can get 3 liters of varenik from 9-liters of Plavac mali must.

It is added to stews such as pašticada as a base, thickening the sauce and evenly adding a sweet note. Varenik can also be used as an addition for any type of sauce.



Varenik has been prepared on Brač island since 1885, and there are records of it being made in ancient Egypt, Greece and Rome. Every summer, around the end of July, residents of Brač celebrate the “Varenik festival”. It is a very typical story for the island and plavac mali. Only the islands of Brač, Korčula, Vis and the Pelješac peninsula still hold the traditional custom of cooking this delicious spice.

If you’re not big on cooking, you can always try varenik as an aphrodisiac. Experienced people say just one spoon does it! ;)

Try varenik for yourself!

Varenik is a non-alcoholic nectar, much time and patience is needed for its preparation, but it’s worth it! Here’s how you do it:

1) Put the desired amount of strained grape must to cook. In this case, you can try 10 L

2) Cook on a low flame, on a temperature not higher than 60°C. Make sure you do not boil and if any foam appears, scoop it up and throw it away.

3) The must should be cooked up to 15 hours, without any additions.

4) Based on the amount of sugars in the grapes, the liquid can be reduced to a half or even a third when the cooking process is finished. After getting a thick, dark brown nectar, let it cool down. When the nectar is cool, pour it into sterilized bottles.

Unlike other sauces which can be closed while still warm/hot, varenik must be left open for at least a period of one month. Slightly cover it with a gauze or apron so that air can come in. Varenik is rich in sugars and increases the energy value of foods, containing a large amount of minerals and vitamins which are saved by being cooked at a low temperature. A tablespoon or two can be added to almost all meat dishes and to all cakes as a substitute for sugar. Adding it to tomato sauce and “brudet” is also a good idea.

The period of expiration is never!

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