Prokupac is Serbia's flagship indigenous red grape, mostly from southern Serbia (Zupa and Toplica). Medium-bodied, sour cherry, herbal, increasingly the calling card of Serbian wine.
Where to eat it: 4 restaurants across 1 city.
Prokupac was the everyday Serbian house red through the 19th and 20th centuries before falling out of favour during Yugoslav-era state production. The 2010s revival, led by small producers in Zupa, Toplica and Tri Morave, repositioned Prokupac as the Serbian flagship at international competitions. Belgrade wine bars now pour Prokupac flights as a national signature.
Common allergens: Sulfites
Tip from the editors. Look for Ivanovic, Despotika or Tikves producers for the canonical Prokupac varietal expression. Most Belgrade wine bars stock at least two.
Vinoteka Decanter in central Belgrade is a wine bar and shop with strong Serbian indigenous focus. Prokupac, Tamjanika and Grasac on the program.
Signature pour: Prokupac flight from southern Serbia
Wine focus: Serbian Prokupac and Tamjanika, classical Old World
Food: Cheese and charcuterie boards
Plavinci on Strahinjica Bana in Dorcol pours natural and biodynamic Belgrade-region wines. Sister shop sells take-home bottles from small producers.
Signature pour: Plavinci natural Prokupac
Wine focus: Natural and biodynamic Serbian and regional
Food: Snacks, small plates
Wine Art Podrum has anchored Dorcol's wine scene since 2009. The Visnjiceva room runs over 160 wines from around the world, with a rooftop garden in summer.
Signature pour: Aleksandrovic Triumph cuvee by the glass
Wine focus: Serbian and international, rooftop garden flights
Food: Cheese, charcuterie, small plates
Iva opens 09:00 every day for Belgrade's modern Balkan breakfast. The Bib Gourmand kitchen on Svetog Save takes refined cevapi and Serbian eggs to morning.
Order: Serbian breakfast and refined cevapi
More cities are in research. Want prokupac (serbian indigenous wine) covered somewhere specific? Tell us where you want to eat.