Monday, March 2, 2015

Tomic Wines Part of Major Wine and Culture Tour of Italy This Week


The global promotion of Hvar wine continues, and Tomic wines will be part of a strong wine and culture tour of Italy starting on March 8, with the Hvar delegation visiting several destinations in a programme put together in assocation with Ines Sprem, Cultural Attache at the Croatian Embassy in Rome. Full programme below in Croatian.

Are you ready, Italy?

PROGRAM

Prezentacija otoka Hvara, hvarske kulture i hvarskih vina

08.03.2015.
polazak za Italiju Split-Ancona / druga opcija je putovanje kopnom

09.03.2015
Azienda Romana Mercati
Centro Servizi per i Prodotti Tipici & Tradizionali
Via dè Burrò, 144 (Piazza Sant'Ignazio)
15.00 – 15.30
Prezentacija turističke ponude Splitsko-dalmatinske županije, Joško Stella diektor TZ Splitsko-dalmatinske županije
15.30 – 17.00
Prezentacija: Kad je vino na stol, ni potriba cvićo.
Priče o baštini, vinarstvu, gastronomiji i  etnologiji otoka Hvara
Uvodna riječ Veleposlanika RH prof.dr.sc. Damir Grubiše
prof. Ernesto Di Renzo, antropolog, Sveučilište Tor Vergata
Vino u praksama valorizacije kulture i izgradnje teritorijalnih identiteta

prof. hrvatskog i povijesti umjetnosti Zorka Bibić
Bašćinu gledajuć, oh koli lipa je!
etnologinja Marija Plenković
Koza, loza, srdela - hraniteljice otoka
Predsjednica Udruge "Hvarski vinari" Ivana Krstulović Carić, dipl.ing.agr.
Nek te Svemogući očuva od ova tri biča.
17.00 – 18.00
Prezentacija hvarskih vina i tradicionalnih proizvoda (slane srdele, kozji sir, Starogrojski paprenjoci, Cviti...)- vina predstavlja službeni sommelier Aziende Romana Mercati
– Udruga "Hvarski vinari", Ženska Zadruga Faria i dr. otočni proizvođači
Nastup Klape Kaštilac
napomena: Očekuje se 20-tak novinara, 09.03.2015.
20.00 – 23.00
Kulturna udruga „Vita Romana“, Via del Conservatorio, 73
Rasprava o funkcionalnim i hranidbenim aspektima spontanog bilja: Budućnost je u prošlosti
Sudjeluju:
Antropolog prof. Ernesto Di Renzo, Sveučilište Tor Vergata iz Rima
Ilenia Gradante,
Ivana Krstulović Carić, dipl.ing.agr.
Prof. Zorka Bibić
Slojedi degustacija rakije od rogača, divje zeje i slane srdele

10.03.2015.
10.00 -12.00
Prezentacija otoka Hvara u središti Rima, Piazza San Lorenzo in Lucina
TZ Općine Jelsa predstavlja otok Hvar u suradnji sa klapom Kaštilac i otočkim proizvođačima
13. 30 odlazak prema Apuliji, Mandurija
19.30 predvidjen dolazak
20.30  susret s institucionalnim predstavnicima Općine Mandurije te službena večera
Smjestaj osigurava domacin

11.03.2015.
Sudjelovanje na Fiera Pessima (sajmu u Manduriji koji se održava preko 200 godina u kontinuitetu)
Susret s vinarima konzorcija Primitiva - prezentacija Vinogorja Hvar – Ivana Krstulović Carić, dipl.ing.agr.

12.03.2015.
9.00 – 12.00 Obilazak vinarija Konzorcija Primitivo di Manduria
18.00 – 21.00 Prezentacija hvarskih vina i ulja u Masseria Maccarone (Fasano)
u suradnji s AIS ( Associazione Italiana Sommelier – Udruženje Sommeliera Italije)
Vođena degustacija od strane AIS-a i kušanje vina za širu publiku
Prezentacija Vinogorja Hvar – Ivana Krstulović Carić, dipl.ing.agr.
Prezentacija i kušanje hvarskih ulja (Napomena: Masseria Maccarone proizvodi maslinova ulja izvrsne kvalitete)

13.03.2015.
16.00 – 18. 00 Konferencija: Kad je vino na stol, ni potriba cvićo
Priče o baštini, vinarstvu, gastronomiji i  etnologiji otoka Hvara
Uvodna riječ Veleposlanika RH prof.dr.sc. Damir Grubiše
Prozdravni govor predstavnika tri zajednice Moliških Hrvata
prof. Ernesto Di Renzi, antropolog, Sveučilište Tor Vergata
Vino u praksama valorizacije kulture i izgradnje teritorijalnih identiteta

prof. hrvatskog i povijesti umjetnosti Zorka Bibić
Bašćinu gledajuć, oh koli lipa je!
etnologinja Marija Plenković
Koza, loza, srdela - hraniteljice otoka
Predsjednica Udruge "Hvarski vinari" Ivana Krstulović Carić, dipl.ing.agr.
Nek te Svemogući očuva od ova tri biča.
prof. hrvatskog i povijesti umjetnosti Zorka Bibić
O Forskemu jaziku
dott. Carolina Iorio - ONAV Molise prezentacija moliških vina
Ivana Krstulović Carić, dipl.ing.agr. - Prezentacija Vinogorja Hvar
18. 00 – 22.00 Prezentacija hvarskih vina u Moliseu u suradnji sa ONAV (Organizzazione Nazionale Assagiatori di Vino – Nacionalno udruženje kušača vina) - sekcija Campobasso
Klapa Kaštilac koncert
Kušanje hvarskih i moliških vina i specijaliteta.

14.03.2015.
18.00 – 19.00 Vođena degustacija – Sommelier Bibende – na tečaju Bibende
18.00 – 20.00 standovi za degustaciju hvarskih vina
20. 00 – 22.30 Dalmatinska večera u Amantei (Kalabrija) u hotelu Le Clarisse
u suradnji sa Bibenda (Fondazione Italiana Sommelier -  Fondacija talijanskih sommeliera), kuha Ivo Carić (vinar i kuhar),  Ivana Krstulović Carić, dipl.ing.agr. i prof. Zorka Bibić -
U pauzama između slijedova jela će se pričati priče vezane zu servirana jela i na taj način predstaviti naša kulturna i povijesna baština. Uz jela će biti servirana hvarska  te kalabrijska jela tako da će to biti praktični primjer dobrog sljubljivanja naših jela i talijanskog vina čime se odašilje  snažna kulturološka poruka.
Večeru će zaključiti tradicionalni kalabrijski napjevi.
Moguce sudjelovanje i Slow Food Calabria

15.03.2015. - slobodan dan, eventualno posjeta Wine Fredane Festival -
organizatorima u Avellinu, Pompeji i Napulj

16.03.2015. - povratak iza Ancone za Split (dolazak u Split
17.03.ujutro)

Rakija, Connecting People: An Insight into Homemade Rakija


In Dalmatia, there has always been a culture of homemade grappa distilling (in Croatian grappa is rakija). Basic grappa is grape brandy: lozovača (in Croatian loza = vine) or komovica (in Croatian kom = fermented crushed and drained grapes, which is also called drop or drof).
After wine production (drop) what remains of the grapes is left for a few weeks in plastic bags, whereupon it undergoes distillation (in Dalmatia there is expression “na kotol” or even more often “lambik”, which means copper boiler which is heated by lighting fire). Apart from grapes, grappa is also made from various fruits of which are perhaps most famous figs, strawberry tree (native to Mediterranean region) and carob. Also, people often put different aromatic herbs in already-made grappa, and so travarica (herb brandy, from Croatian trava = herbs) is obtained.
The fire under the boiler must not be strong, which is why, as the wood burning material, low calorific value trees are used (Phoenicean Juniper, pine or cypress). It is important that the boiler is heated lightly, because then condensation of steam is carried out gradually in the second boiler which is called serpentine. The two boilers are connected with a pipe; under the first boiler a fire is maintained, the alcohol vapor slowly evaporate and travel through the pipe to the second boiler (which is filled with cold water) where the vapors are condensed into a distillate of pure spirits.
The first grappa that flows has a high percentage of alcohol, so it’s called špirit (methylated spirits). Grappa that comes last is much milder and is called flema. Špirit is put to the side; usually used for lining and disinfection. Since there is not much of špirit, there is a saying that says "in a small bottle spirit is kept".
Grappa is an important element in any Dalmatian household. Old people washed themselves with a rag soaked in grappa. Grappa was also used to treat all types of injuries and ailments. Dalmatian nono (from Italian, meaning grandfather) began every day with a sip of grappa - it is calleda mouth wash”, and Dalmatian nona (grandmother) necessarily added grappa to her special Dalmatian sweets, pašurate and fritule.



Saturday, February 14, 2015

A Little Valentine Love from Bastijana


Happy Valentine's Day from Jelsa!

Andro Tomic was out and about on the main square this morning, dispensing Valentine gifts from the team in Bastijana.

The latest in the Tomic range, the stylish gifts contained a Tomic cherry liqueur in a glass bottle in the shape of an elegant lady's shoe with high heel.

To learn more about the Tomic range, visit the Bastijana website.


Saturday, January 31, 2015

Andro Tomic Supports Dalmatian Tradition at Night of Museums 2015 in Split


Dalmatian traditions are at the heart of the Bastijana wine culture, and Andro Tomic is a known passionate supporter of the various traditions of Dalmatia.

As such, Andro was to be found in the Ethnographic Museum in Split yesterday evening, supporting a presentation of Miki Bratanic's 'Konoba', which is now inscribed as Croatian cultural heritage by the Ministry of Culture.

The konoba (or 'cellar') is of course a cornerstone of the traditions of wine-making in Dalmatia, and you can see Andro and friends enjoying the Bratanic konoba in Vrbanj in this excellent video below.

Wednesday, January 28, 2015

How Many Calories are in a Glass of Wine?



Wine , chemically speaking, consists of approximately 85% water, 12% alcohol, and the remaining part consists of sugars, acids, aldehydes, tannins, esters, vitamins, minerals and other ingredients.

Calories (unit of measurement for energy; mark is cal) in wine come mainly from alcohol and sugar; and their share is largely dependent on the grape varieties as well as the climate.

Dry wines have a minimum sugar content (up to 4 g/l), while for example sweet wines have a sugar content higher than 50 g/l. One gram of sugar is about 4 kcal (kilocalories). The alcohol content in most wines ranges from 10 to 15% vol., and one gram of alcohol can be as high as 7 Kcal! Generally, we can say that about 1 oz of wine can have from about 60 to about 90 kcal!


However, it is good to note that despite the calories and alcohol, moderate consumption of wine (one or two glasses per day) has a beneficial effect on our health. This is due to the favorable realtion and composition of acid, tannins, minerals and vitamins. We are proud that our indigenous variety Plavac Mali is one of the very top of these by the share of tannins that have strong antioxidant properties.




And finally a few interesting facts: donut with topping (chocolate or vanilla) has approximately 190 kcal or almost two glasses of wine, a burger has about 390 calories or three and a half glasses of wine, while a portion of French fries has about 500 calories which is almost as four glasses of wine.

Tuesday, January 27, 2015

Taking Good Care of Central Dalmatia's Best Vineyard


Among the very busy events of 2014 was the awarding of best vineyard in Central Dalmatia by ecological association Lijepa Nasa for the Tomic vineyard at Vira in Hvar Town. If a good wine starts with happy grapes, there are few grapes which could start life with a better view than this!

Having a great vineyard is one thing, keeping it well-maintained is another, and the Tomic team were out in force earlier this month pruning the vines. Labour intensive work, but with a view like that under trademark Hvar blue skies, there was not too much to complain about...  






From the Archives: Gourmet Croatia Tours Hvar with Andro Tomic


Making wine is the core of the essence of Andro Tomic, but the island of Hvar is dear to his heart, and Andro is a tireless promoter of the magic of his native island.

In 2011, he spent some time in the company of Rene Bakalovic from Gourmet Croatia, taking him on a tour of the characters and special places on Hvar, with a glass or two of quality Tomic wine on the way. There is an impromptu swim fully-clothed, some passionate singing in Renaissance clothing, and plenty of insights into the passion that Andro has for his wine and his island. Enjoy!