Skip to main content

What You Need to Know About Serbian Wine

Wine and the locals who enjoy it have endured quite a bit in what is now Serbia. After a troubled past — both in terms of wine production and general conflict — the country is looking to make a name for itself. Not bad for a young Balkan nation born in 2006, in the ashes of a lengthy spell with communism.

In the era of Yugoslavia, this part of Eastern Europe was known well for its wines. Larger producers made enough of the stuff that it made its way around the continent. By the 1970s, the area was operating at peak scale, making something to the tune 600 million liters per year. It was among the top ten wine-producing countries on the planet, not entirely surprising given that the Former Yugoslavia was quite large, geographically, consisting of not only modern Serbia, but Montenegro, Kosovo, Slovenia, Bosnia & Herzegovina, and Macedonia.

Recommended Videos

About a decade later, the region began to fragment and the ripple effect eventually consumed much of the wine industry. However, as of the 2000s, the Serbian wine scene has shown solid signs of recovery, with smaller, artisanal-minded producers joining some of the larger-scale dinosaurs of old that managed to weather the storm. With little going head-to-head with very large, there’s a fascinating mix of good, interesting wines as well as some poorly made, commercial wines coming out of Serbia.

About 65% of what’s planted are white grapes, the rest red. The Romans kickstarted the region’s viticultural campaign long ago. Today, a few intriguing native varieties remain, like Smederevka (white) which got its start along the famed Danube River. There’s also Prokupac, often turned into a rosé, but known increasingly as an intriguing medium-bodied red. Wine critics believe this variety may have the best chance of becoming Serbia’s calling card for imbibers. And there’s Mézes Fehér, a sweeter white that can also be made into an interesting orange wine. More recognizable varieties like Chardonnay, Cabernet, Sauvignon Blanc, and Pinot Blanc live here, too.

There are quite a few growing areas within Serbia’s borders but the three major regions include Central Serbia, Kosovo, and Vojvodina. It’s a cool and fairly mountainous country, with many suitable slopes and protected growing areas. Smaller operations especially are looking to share uniquely Serbian flavors through carefully crafted wines.

While the industry expands, important trade gatherings like the Beo Wine Fair in Belgrade continue to turn the international wine community’s head toward Serbia. Look for more options to pop up at your local boutique bottle shop or wine-loving restaurant.

Ready to dig into Serbian wine? Here are a few to try:

Vino Budimir 2015 Tamjanika Zupska

Vino Budimir 2015 Tamjanika Zupska
Image used with permission by copyright holder

This wine features another indigenous Serbian grape, Tamjanika, which is closely related to Muscat Blanc. People tend to compare it to a bright Pinot Gris, with nice focus and dry as a sand dune. Vino Budimir is located in the southern region of Zupa and is also known for its riesling.

Janko Bas 2015 Prokupac

Janko Bas 2015 Prokupac
Image used with permission by copyright holder

If you’re looking for a good everyday food wine, this is it. This Prokupac by Janko Bas is good and rustic with a lot of vigor and juicy flavors. It’s also generally a great bargain, regardless of vintage.

Chichateau 2017 Fabula Mala Bijela Chardonnay

Chichateau 2017 Fabula Mala Bijela Chardonnay
Image used with permission by copyright holder

Chardonnay can assume many forms, which is one of the reasons why the varietal is so endearing. This one comes from one of the more experimental wine zones (Fruška Gora Mountain) and is a nice mix of fruity and funky.

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
You know what the world needs more of? Warm gin cocktails
Gin is overlooked when it comes to winter drinks, but this recipe challenges that
Citadelle

We love the trend for warm cocktails here, with the colder months in full swing and any excuse to get cozy feeling especially welcome during the dark, bleak months of January. And if you want a warm cocktail, there are plenty of options -- from the classic Hot Toddy, to fun toddy variations, to seasonal favorites like mulled wine or warm eggnog. You see lots of warm cocktails featuring classic winter spirits like whiskey, bourbon, or dark rum, and you'll find those which incorporate flavors like calvados, sherry, and even tequila and mezcal.

But you know what you almost never see in warm cocktails? Gin. And as a dedicated gin fan, I think that's a real shame. Admittedly, with its clear appearance and herbal, juniper flavors, gin isn't the most obvious choice for something cozy. I can't really picture mixing it with sweet flavors like hot chocolate, and adding it to mulled wine seems like a recipe for a hangover. But I do believe there's a way to make use of gin's delicious flavors, and the brand Citadelle has a suggestion which intrigues me: to use it in a Hot Toddy.

Read more
Wine and Chinese food: The combinations you need to try, according to a sommelier
The right pour with the right Asian dish
Chinese food leftovers on a wooden bench.

When we think of pairing, we tend to gravitate towards wine and cheese or brandy and cigars? Boring. Pairings can come in all shapes and sizes and, when done right, elevate both the dish and the drink.

There are so many fantastic partnerships out there, some less expected than others. Just ask unions like Scotch and cheese or beer and food pairings so good they've attracted Michelin stars. So what of Chinese food, one of the best and most vast food categories on the planet?

Read more
What is black eye coffee? What to know about this simple, yet strong drink
It's even stronger than red eye coffee
black eye coffee

If you like your coffee as strong as strong gets, you'll want to pay attention to an important menu item seen at coffee shops: the black eye coffee. The black eye coffee is even stronger than its cousin, the red eye coffee -- offering a solid choice when you need the strongest coffee on the menu. Whether you've had a late night or simply love the strong taste of espresso, you can't go wrong with the black eye coffee. This coffee is about as strong as it gets! Here's what you need to know about the black eye coffee before this simple yet strong drink.
What is black eye coffee?

A black eye coffee is made with only two simple ingredients: freshly brewed regular coffee and shots of espresso. Different than a red eye coffee which consists of one cup of coffee and one shot of espresso, the black eye coffee contains two shots of espresso mixed into a cup of coffee. To make this strong coffee/espresso drink, you simply pour two shots of espresso into a cup of coffee. This drink usually comes as a hot drink, however, it can be ordered over ice, if preferred.
Caffeine content
A typical cup of coffee is about 80 mg, on average (although it varies depending on brewing and the size of the cup). Plus, one shot of espresso is generally around 64 mg of caffeine. It only takes some simple math for you to realize this means the black eye coffee packs in a sizable amount of caffeine for just one coffee beverage. There's a wide variation of caffeine content that could be found in the black eye, so we recommend checking with a coffee shop before you order. After all, you don't want to end up consuming too much caffeine only to find yourself crashing at the 3 p.m. afternoon slump.

Read more