All posts from: Lada Radin (68)
Homemade red wine diluted with tap water, enjoyed with lunch or just any time in Dalmatia when it’s too hot for strong red wine.
You know the rules: the temperature must be under -7 °C for a few days in a row, so the grape berries are frozen when you’re picking and pressing them.
We met brothers Čučković on Facebook. We just had to fall in love with what they were doing, cause it was so obvious they are in love with their job, that is, being a butcher.
Vis Island is an incredible place. I somehow knew that even before I set foot on it.
Time is relative on the island of Vis. Not just for the islanders. You quickly become drawn into that subtle trap of “not giving a damn”.
When you think of street food, you probably imagine an awesome (level Asian) street vendor in a remote village who has Mortal Combat cooking skills and Anthony Bourdain sitting in front of him.
Croats are particularly proud of their brandy (rakija) making skills. Give us anything, we’ll make a brandy out of it!
Hotel Excelsior in Dubrovnik was the site of an interesting wine challenge on June 5. Fourteen serious wine professionals were faced with a challenge of tasting 42 wines, a mix of Croatian and international labels.
The reaction of the Singapore audience and restorateurs was above our expectations, especially their impressions with truffles, cheese and kulen sausage. This is all just the beginning!
Tribidrag is an old and almost forgotten indigenous Croatian wine grape variety, which has been undergoing a revival in recent years, thanks to Zinfandel’s reputation.
The ambition of Stina winery is big, and we see no reason why Brač wouldn’t be THE wine island once again.