Plavac mali is the primary red wine grape of the Dalmatian coast, grown on Pelješac and the islands of Hvar, Brač and Vis, and a cross of Crljenak Kaštelanski (Zinfandel) and Dobričić from Šolta.

Wikipedia names Crljenak Kaštelanski (Zinfandel) and Dobričić, an ancient variety from the island of Šolta, as the parents of Plavac mali, and says its wines are high in alcohol, typically 13 percent and up to 17, and in tannins. Dingač on the Pelješac peninsula became Croatia's first protected wine region in 1961, with Plavac mali as its sole authorised variety. At Konoba Varos in Split a glass of Pri-Mus Plavac Mali is €6.50.

Where to eat Plavac Mali in Split

1 editor pick for Plavac Mali in Split, ranked by editorial score. All Split signature dishes · Plavac Mali across every city.

  • Konoba Varos

    Order Peka, the food under the bell, such as roast veal or octopus.

    Konoba Varos is a tavern in the old part of Split near the waterfront, above the Bellevue hotel, serving peka specialties, fresh fish and squid.

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Make it at home

Serves 41 hrEasy

Ingredients

  • 1 bottle entry-level Plavac mali
  • 1 bottle Dingač Plavac mali
  • 1 bottle Postup Plavac mali
  • 200g hard aged Paški sir
  • 200g Dalmatinski pršut
  • 150g dark chocolate (70 percent cocoa)
  • 300g pasticada or beef ragu
  • 200g dried figs
  • 200g toasted walnuts
  • 1 country sourdough loaf

Method

  1. Stand all three bottles upright 24 hours before serving so any sediment settles.
  2. Decant the Dingač and Postup 60 to 90 minutes before drinking, and the entry-level wine 30 minutes ahead.
  3. Serve at 16 to 18C; warmer than that and the alcohol becomes prominent. Chill briefly in the fridge if the room is hot.
  4. Pour 80ml of each wine into Burgundy-shaped glasses in three rows.
  5. Lay out the cheese, pršut, chocolate, pasticada, figs and walnuts on a board. Slice the sourdough.
  6. Smell each wine before sipping.
  7. Taste in the order entry-level, then Postup, then Dingač.
  8. Pair the foods with each wine in turn and note how each food shifts the wine.

Editor tip. Serve at 16 to 18C and decant older bottles; the wines are high in tannin and alcohol, so pour small glasses.

Common allergens: Sulphites.