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Tomislav Radić

Wine and Food in Botanist

For 22 "wine" journalists, an evaluation of the pairing of wine and food was organised on June 19, 2024, at the Botanist restaurant in Zagreb. This occasion marked the 20th edition of the oeno-gastro project Wine with a spoon.This unique wine, made from 100% Graševina using the classic method and aged for two years on fine yeasts, boasts a harmonious and elegant body, fresh acidity, and pronounced pearling. Its name, Cuccium, is a nod toSpoon, and pleasantly fresh, with a strong body that can

The chicken liver pâté was judged first, along with a fresh cheese spread with chives and Cuccium brut, the first sparkling wine of the Trs Winery from Ilok, as the premiere presentation. It is made from 100% Graševina, using the classic method, and aged for two years on fine yeasts. The sparkling wine is harmonious and has an elegant body, harmonious freshness, and pronounced pearling. It got its name from Cuccium, a Roman cavalry fortress in the area of ​​today's Ilok.

Risotto with steak and porcini mushrooms was rivaled by Malvazija 2023 from the Istrian Franc Arman Winery. The wine is made from grapes from Narduči near Vižinada, a light straw yellow colour with greenish shades. It has a pleasant floral-fruity aroma, fresh taste, and fine acidity. The Arman family, led by winemakers Franco and Oliver, nurtures a family tradition that began in 1850. They continued where grandfather Edoardo Arman started, bringing the making of 'good wine' to its pinnacle. In addition to Malvazija, Armans are also very proud of its Teran. Lamb stew with vegetables was combined with the superb Graševina of Iločki podrumi, hand-picked from the 2023 vintage, from the elite location of Principovac. The wine is golden yellow in colour with greenish shades, and the aroma is dominated by ripe fruit with delicate honey notes. It is harmonious, full and pleasantly fresh, with a strong body that could cope with the deliciousness of cooked lamb and vegetables.

Plavac mali Elegance 2019 from Skaramuča Winery from Pelješac was served with cuttlefish brudet with grilled polenta. The wine has a rich taste and harmonious aroma, reflecting the climate in which it is produced in a special way. It has a dark ruby ​​red colour, a developed fruity aroma and a powerful body. This combination of food and wine was declared the best in an informal survey conducted among journalist connoisseurs of good food and wine.

At the end, Tiramisu was served with Muscat Yellow 2023 from the Šoškić Winery in Plešivica. Semi-sweet Muscat is made from hand-picked and carefully selected grape berries from Goričko. The wine is elegant, with gentle minerality and straw yellow colour, and the dominant aromas are yellow roses, floral honey and dried sultana raisins. The owner of Botanist is Antonio Križić, the head chef of the kitchen team is Tomislav Petrušić, and the organisers of the event were Renata Cisar and Mustafa Topčagić, who took care of the wine selection with the expert support of sommelier Tomislav Jakopović.

PhotosIn: Nikola Zoko

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