A Taste of Croatia: Paprikaš od Kokoši + Zlatan Otok Pošip 2023 #WorldWineTravel

Today the combined wine writers' group - for our World Wine Travel month - is sharing wine pairings from up and coming wine regions. I am hosting, and gave the bloggers free rein on their interpretation of this theme.

There are so many possibilities, given the entire globe as inspiration. Here's the line-up from the group...

• A Taste of Croatia: Paprikaš od Kokoši + Zlatan Otok Posip 2023 by Culinary Cam (you're here)

• Gewürztraminer in the Dolomites by Crushed Grape Chronicles

• Greek Wines Outside of Santorini by A Day in the Life on the Farm

• Tesoro Della Regina Lugana: Why I’m Completely Smitten with Lugana Wine This Summer by Our Good Life

Croatia

Before our trip to Central Europe last summer was decided, Jake and I were campaigning for a Croatia-Slovenia adventure. We ended up spending ten glorious days in Prague, Vienna, and Budapest instead. Bur I still have Croatia on my wish list!

I thought it was the perfect destination for my virtual travel for this event!

Though Croatia is a young nation, having only been a sovereign country since 1991, its wine has a history dating back to Ancient Greece. Some of the islands have been producing wine - with traditional grape varietals - for nearly 3000 years!

Most Croatian wine is white, but you can find some reds. You would be hard-pressed to find a Croatian rosé. One thing I found interesting is that Croats typically dilute their wines. They drink gemišt which is a combination of white wine and sparkling water and bevanda which is red wine mixed with still water. No, thanks. I'll drink my wine full strength.

Zlatan Otok Pošip 2023

I got my hands on a bottle of Zlatan Otok Pošip 2023. Pošip is a light-skinned, white wine grape variety grown extensively and almost exclusively on the Dalmatian coast of Croatia. This indigenous grape seems to date back to the 4th century BC from the island of Korčula, just south of Hvar Island.

The winery was founded in 1986 by Zlatan Plenković, a fisherman who had no formal winemaking training but harbored a fierce belief in the potential of coastal Croatian wines. His winery's name – Zlatan Otok – translates to 'golden island'.

This single varietal is made from organic dry-farmed grapes that were hand-harvested before they spent a few days on the skins. The wine is aged for eight months in stainless steel before fining, filtering, and bottling.

This wine poured a golden, straw color with significant legs. On the nose I noted dried nectarines and fresh figs. The wine was bright and full-bodied. I knew I wanted to pair it with a hearty dish.

Paprikaš od Kokoši

I opted to make a Croatian version of chicken paprikash for dinner one evening while we were in a cabin at Lake Tahoe this Spring.

Ingredients

• oil

• 1 onion, peeled and diced (approximately 2 cups)

• 2 peppers, cored and diced (approximately 2 cups)

• 4 to 5 cloves garlic, peeled and minced

• 4 to 5 tomatoes, diced (approximately 2 cups)

• boneless, skinless chicken thighs, cut into large cubes

• water or chicken stock

• 4 to 5 Tablespoons sweet paprika

• 1 Tablespoon smoked paprika

• 1 Tablespoon salt

• 1 to 2 teaspoons black pepper

• 1 cup sour cream

• 1 cup flour (I used gluten-free for Jake)

• salt and pepper to taste

• fresh herbs for serving

Procedure

Heat the pan over medium heat and add oil. When it is shimmering, add in the onions. Sauté until the onions are softened and translucent. Add in the paprikas, peppers, and tomatoes. Cook for a few minutes, then add in the chicken. Pour in enough water or stock so that the chicken is completely submerged. Bring to a boil, then reduce the heat to a simmer and cook for 25 to 30 minutes. Season to taste with salt and pepper and fold in the minced garlic.

In a small mixing bowl, Whisk together the sour cream and flour. Add in liquid from the chicken and whisk until smooth to temper the sour cream. Once the sour cream mixture is warm to the touch, stir it into the pot to thicken the broth. Add more salt and pepper as needed.

Serve hot. I served mine over a bed of polenta and topped it with a sprinkling of basil.

Stay tuned! I have a few more bottle of Croatian wine to pour. Now I just need to decide what to serve with them. Next month the group will be gathering, as the French Winophiles, for a virtual lunch at a French Café or Bistro. Host Jeff of FoodWineClick! invited us to "Pick your favorite bistro style French recipe (quiche, croque monsieur, etc...) with a typical French wine you might have for lunch." Can't wait.