Monday, April 14, 2014

What is Terroir?


Terroir is a French expression which does not have a simple definition.  Terroir applies to the influence that the overall natural environment of a vineyard has on the final product – the wine. Climate, the slope of a microlocation, the structure (composition) of the soil, insulation, ventilation… -all of these are factors that give the wine characteristics of the location or terroir. Such environmental impact on the wine is generally unrepeatable, or unique. All good winemakers are trying to preserve the trace of terroir in their wines, and in that way to exploit the most of what nature has given them.

A man can recognize the terroir in the same way that he can recognize a person:  by the look of the face,  sound of the voice, the way that he/she smells, movements and gestures!
C. Howell

Monday, April 7, 2014

Tannins and the Colour of Wine, and Tannins in the Wine




They are found in plants, seeds, tree bark, leaves and skin of red fruits. They are responsible for acer / bitter taste of fruit, tea, chocolate ...We can recognize them by sensation of  "shrinkage" that they creates in our mouth (astringent property).

Tannins are colored compounds. They can be orange, amber and yellow hues. Because of tannin, an older red wines take on brown and shades of color bricks. In young (black) wines purple shades predominate. Compounds responsible for this color are similar to tannins, and they are called anthocyanins. With time, these molecules are deposited on the bottom of the bottle. Therefore, the wine loses its original color and takes on the color of the bricks ie tannins.



TANNINS IN THE WINE

Tannins act as natural preservatives. This means that because of tannins wine can keep its good properties for a longer time. They give the wine a desirable sensation of dryness and cleanliness. However, if there are too many tannins in the wine, the sensation can be uncomfortable. The dose of tannins in wine is an important factor of its quality.

Red wines are rich in tannins, and white are poor. The reason is simple: most of the tannins are located in the skin of the berries. During fermentation of the red wines, there is contact between the skin and juice, so tannins can cross from the skin to juice. In the fermentation of white wines, there is no skin and juice contact. Besides the grape, tannins can get to the wine via oak barrels as well. So, white wines which have been aged in these barrels, also  contain some of the tannins.

Andro Tomić Tells EU Parliament the Difference Between Prošek and Prosecco in Brussels


Croatia's most charismatic winemaker, Andro Tomic from Jelsa, was in the European Parliament in Brussels on April 3, 2014, in the latest chapter of the Prošek versus Prosecco saga, which was covered last year by Digital Journal.

The EU decreed last summer that the name prošek is too similar to the Italian prosecco, and must therefore be replaced. The fact that the two products have different names and are totally different products - one a sweet dessert wine, the other a sparkling wine - is of no consequence, and nor is the fact that the Croatian brand has a centuries-old tradition, whereas prosecco is a product of the latter half of the 20th Century.

The decision, announced weeks before Croatia's accession to the EU on July 1, 2013, sparked outrage and was a wake-up call for some on the realities of joining the wider European family.

Tomic, as the leader producer of prošek (pronounced 'pro-shek') with his Hektorovich brand, became the most sought-after interviewee in Croatia, as a horde of international journalists including AP and BBC television made its way to his impressive Romanesque cellars in Jelsa on Hvar to seek out his opinion not only on the prosecco debate, but also his feelings on European integration.

Speaking in flawless French in Brussels yesterday (as reported on 24 Sata TV), Tomic once more pointed out the absurdities of the possibility of confusion between prošek and prosecco.

Click here to watch Andro in action.

Monday, March 24, 2014

From premium quality wine to vinegar from heaven!


Our elders say that a liter of a good vinegar is worth as much as a liter of the best wine! There is no good pašticada, Dalmatian  fish stew or salad without good vinegar.

Traditionally, people are producing vinegar in a way that they keep their wine in a wooden barrel or glass dish called damižana, in  which wine can, in contact with air, become vinegar. The sediment that accumulates on the bottom of the barrel is vinegar extract (the maelstrom). The maelstrom may originate from a hundred years ago because, as the vinegar from the barrel or damižana is used, the new wine is constantly topping up, which gradually turns into vinegar.

The process itself is quite slow, so damižana is often placed in the sun, because heat accelerates the acetate fermentation of wine, ie. the process of conversion of alcohol into vinegar. And for true sensation of taste, vinegar can be refined with aromatic herbs and flowers. In keeping with tradition, we at the Winery Tomic also enjoy the taste of vinegar from heaven!

Thursday, March 20, 2014

Wine and Dine with Tomic at Restaurant Duje in Split Tonight


After the recent successful Wine and Dine event at the Radisson Blu recently, the wines of Andro Tomic will once more be available at another Wine and Dine event in Split this evening, the perfect opportunity to celebrate the first day of Spring.

Join us at Restaurant Duje in Gripe, for what is sure to be another memorable evening.

Nema ništa bolje od dobre spize uz dobro vino! Restoran Duje na splitskim Gripama, u suradnji s Vinima Tomić, ovaj četvrtak (20.03.2014.) sljubljuje odabrana jela s našim vinima. Ako se pronalazite u ovakvom gurmanskom događaju, rezervirajte svoje mjesto i provedite još jednu ugodnu noć!

Ulica Slobode 16A

Phone 021 548 100

Sunday, March 16, 2014

Poor soil for great Plavac mali


Diligent peasant hands have been taking out rocks from the land for years, arranging them into walls, so that small areas of land could be cultivated. Wild Mangold with olive oil and garlic, all together „improved“ with fish, for us island people is food from heaven. And heavenly food goes with heavenly wines. The poor soil  of our island gives us conversely quality wine grapes from which later will the tireless peasant hand and the  imagination of winemakers combine flavors to create great, harmonious wines.

Plavac Mali has gained its fame and won its reputation in vineyards of higher elevations, facing the sea. These are outstanding wines with extraordinary sensual characteristics. First, you will notice the intensive, deep rubine red color. The natural intensity of the varietal aroma of the dark and ripe fruit is rounded up by aging the wine in oak barrels. And the strongest sensation comes from the flavor which reveals its strength and complexity.

Friday, March 14, 2014

The Tomic Wine Tasting Has Begun!


Spring is in the air, the skies are blue, and the main debate on Hvar is whether or not the enticing water is warm enough for swimming.

After a busy winter working on various projects (one of them to be announced very soon), it was business as usual yesterday, as Bastijana was delighted to welcome a small group for one of our trademark tastings.

The season is about to begin. The Tomic doors are open! We look forward to welcoming you to our Jelsa winery during the 2014 season. If you would like more information about the Tomic wine tasting experience, please contact us through our website.