A Guide to Croatian Wines: Everything You Need to Know

Croatia's diverse climate and soil allow for the production of highly regarded wine and olive oil. The country has four major wine regions that span from the coastal mountains to the continental inland, creating a wide range of grapes and wine styles. In simple terms, expect Mediterranean character along the Adriatic (sun, sea breezes, rocky slopes) and fresher, aromatic styles inland (cooler nights and river valleys).

Emphasis is placed on utilising indigenous grape varieties that contribute to Croatia's distinct wine-making identity. Croatia grows a remarkably broad mix of grapes, including many local varieties you will rarely see elsewhere, which is why wine lists here often look unfamiliar at first glance.

In fact, you may have already tasted Croatian wine without realising it since Zinfandel (Primitivo) is genetically identical to Croatia's Tribidrag (Crljenak Kaštelanski). This historic Croatian variety is also a parent grape of Plavac Mali, Croatia's most popular red wine.

Croatian winemakers primarily use native grape varieties that have been cultivated in the country for centuries, with Plavac Mali being the most common red grape grown in Dalmatia and Graševina (Welschriesling) being the most popular white grape grown in Slavonia and the Croatian Uplands. Much of Croatia’s wine still comes from small, family-owned producers, alongside a handful of larger wineries.

Croatian winemakers produce wines at all price points, and each region has at least one popular and highly-regarded grape variety. Here are some of the most well-known grape varieties grown in Croatia.

Croatian wines at a glance

Croatia has a strong wine identity built around indigenous grape varieties and a mix of coastal and continental terroirs. If you only have time to try a few styles, use the quick picks below to match the right grape to the right region - then dive into the regional guides further down the page.

• Love bold Mediterranean reds? Start with Plavac Mali from Dalmatia (look for Pelješac and island wines).
• Prefer crisp, food-friendly whites? Try Graševina from Slavonia or Pošip from Dalmatia (excellent with seafood).
• Want a sunny, aromatic summer white? Look for Malvazija (Malvazija Istarska) from Istria - typically fresh, aromatic and easy to enjoy.
• Curious about Croatia’s “Zinfandel connection”? Ask for Tribidrag/Crljenak Kaštelanski (the Croatian grape that’s genetically the same as Zinfandel/Primitivo) when you spot it on a wine list.
• Into sparkling wine? Head inland to the Zagreb and Central Croatia wine country (especially Plešivica) for some of Croatia’s best traditional-method sparklers.

Next, explore each region below to understand what makes these wines taste different - from coastal limestone slopes in Dalmatia to cool continental hills and river plains in inland Croatia.

Wines of Dalmatia

Dalmatia is a highly sought-after tourist destination, home to world-class destinations such as Dubrovnik, Hvar, Zadar and Split.

Dalmatian vineyards are shaped by intense sunlight, sea breezes, and rocky (often limestone-rich) slopes, which help grapes ripen fully and produce wines with a distinctly Mediterranean profile.

Top Dalmatian grapes to know

The flagship red grape of Dalmatia is Plavac Mali, known for producing medium to full-bodied reds that can be high in alcohol and rich in tannin. The most sought-after examples often come from the Pelješac Peninsula, including the protected Dingač area, and they pair especially well with hearty Dalmatian dishes such as pašticada.

If you are a Zinfandel fan, keep an eye out for Tribidrag / Crljenak Kaštelanski (also closely linked to the Zinfandel story): Croatian Crljenak is genetically identical to Zinfandel, and quality bottlings have been returning to wine lists in Dalmatia in recent years.

For whites, Pošip is one of Dalmatia’s best-known varieties. It is indigenous to Korčula, where the key vineyards are around Čara and Smokvica, and it is typically full-bodied and food-friendly, especially with grilled fish and richer seafood dishes.

Other Dalmatian grapes worth recognising on menus and shop shelves include Grk (Korčula, especially around Lumbarda), Vugava (Vis), Bogdanuša (Hvar), Maraština (widely grown across Dalmatia and the islands), plus reds such as Babić, Plavina, and Lasina.

What to order in Dalmatia

• If you want a classic Dalmatian red: order Plavac Mali, and ask if the wine list has Pelješac labels such as Dingač (and sometimes Postup) for a bigger, more intense style.
• If you prefer a richer, rounder white: start with Pošip (great with seafood, and often strong enough for grilled fish).
• If you like mineral, rarer island whites: look for Grk (Korčula/Lumbarda), usually dry and aromatic.
• If you are curious about the “Zin origin” story: try Tribidrag / Crljenak Kaštelanski when you see it by the bottle.

Food pairings that work

• Plavac Mali: pašticada, grilled lamb, aged cheeses, and even tuna steaks all work well with the wine’s structure and depth.
• Pošip: fish and shellfish are the classic match; fuller styles can also work with octopus or veal dishes.
• Maraština: typically an easy-drinking Dalmatian white that pairs well with seafood, fish, risottos, and cheese.
• Crljenak / Tribidrag: a natural fit for red meat and game when you find a fuller-bodied example.

Wines of Istria

Istria is Croatia’s northwestern wine peninsula, known for a modern quality-driven scene and a clear regional identity built around local grapes. The landscape is a mix of coastal influence and inland hills, with well-known soil contrasts such as red terra rossa, limestone-rich white soils and flysch, which all shape how Istrian whites and reds taste in the glass.

For travellers, Istrian wines are easy to explore from popular bases such as Rovinj, Poreč and Opatija, where wine bars, konobas and regional restaurants often list Malvazija and Teran by the glass.

Signature grapes and styles

Malvazija Istarska is Istria’s signature white grape. In its classic style it is typically dry and aromatic, with fresh citrus and orchard-fruit character, lively acidity, and a subtle almond-like bitterness on the finish. You will also see more structured versions (including skin-contact or oak-aged styles) that feel richer and pair well beyond seafood.

Teran is Istria’s most recognisable red. It is valued for vibrant acidity and food-friendly structure, with typical notes that can include sour cherry and other red/black fruits plus herbal tones. It is often a great choice with Istrian pasta dishes, cured meats and richer sauces.

Muškat Momjanski (from the Momjan area near Buje) is one of Istria’s most distinctive aromatic wines, commonly found in semi-sweet or sweet styles. It is a good pick if you want a fragrant dessert wine or a pairing for fruit-based desserts and stronger cheeses.

Easy food pairings

• Malvazija Istarska: grilled fish, shellfish, light risottos, seasonal vegetables and pasta with milder truffle flavours.
• Teran: fuži or pljukanci pasta (especially with truffles), pršut and other cured meats, grilled meats and richer stews.
• Muškat Momjanski: fruit desserts, pastries and sweets, or as a contrast pairing with blue cheese.

Wines of Slavonia

Slavonia, Croatia’s breadbasket, is the country’s main continental wine heartland. Its vast vineyards produce the largest volume of wine in Croatia, and the tradition of cultivating and harvesting grapes in this region is often traced back to Roman times.

The Slavonia and Danube (Dunav) wine region benefits from a continental climate and a favourable microclimate influenced by the Danube, Drava and Sava rivers. This cooler inland setting is especially well suited to white grapes, producing fresh, dry and aromatic styles, often at very good prices.

Graševina and key styles

The most important white grape in this part of Croatia is Graševina (Welschriesling), also the most widely planted white grape in the country. It can range from light, crisp everyday bottles to more concentrated, cellar-worthy wines, depending on vineyard site and winemaking style. If you want a reliable “house white” while travelling inland, Graševina is usually the safest and most widely available choice.

Many notable wines come from the Kutjevo wine country, with important vineyard areas including Venje and Mitrovac. While white grapes have traditionally dominated, the region has become increasingly diverse, with international varieties such as Pinot Gris and Riesling appearing more often alongside local favourites.

Red wine production has also been steadily increasing, with varieties such as Pinot Noir, Cabernet Sauvignon, Merlot and Zweigelt gaining popularity. Compared to the boldest coastal reds, many Slavonian reds tend to be more restrained and food-friendly.

Soils vary across Slavonia, and some areas are described by producers as mineral-rich and locally volcanic-influenced, which can help support freshness and structure in certain styles.

What to order in Slavonia

• If you want a classic continental Croatian white: order Graševina (usually dry and refreshing).
• If you prefer a more aromatic white: ask what local aromatic whites are available by the glass (Pinot Gris and Riesling are common options).
• If you are in the mood for red: choose a medium-bodied continental red to match grilled meats and hearty dishes.

Food pairings that work

• Graševina: river fish, chicken, lighter pasta dishes, salads, and everyday Croatian cuisine where you want a fresh, versatile white.
• Aromatic whites: spicier dishes, richer starters, and cheeses (their perfume can handle stronger flavours).
• Continental reds: grilled meats, stews, sausages, and roasted dishes typical of inland Croatia.

Wines of Central Croatia and Zagreb Region

Central Croatia and the Zagreb Region (often grouped within the Croatian Uplands) are best known for fresh, aromatic whites and some of Croatia’s most exciting sparkling wines. The vineyards here sit in gentle hills and cooler continental conditions, which helps wines keep lively acidity and a clean, food-friendly style.

If you are based in Zagreb, this is one of the easiest parts of Croatia to explore for tastings, with wine roads and family wineries within easy reach of the city.

Sparkling wines to look for

The leading sparkling area is Plešivica, near Jastrebarsko, widely regarded as Croatia’s traditional-method stronghold. Many producers focus on classic sparkling grapes such as Chardonnay and Pinot Noir, alongside a growing number of pet-nats and small-batch experimental styles.

Best styles to try

For still wines, you will find a wide range of crisp whites and elegant cool-climate styles. One local grape worth looking for is Škrlet from Moslavina, typically made as a light, fresh and fruity white that is easy to drink and very versatile with food.

What to order in Central Croatia

• If you want sparkling: ask for a traditional-method sparkling from Plešivica (often Chardonnay/Pinot Noir-based).
• If you want a refreshing local white: look for Škrlet when you see Moslavina wines on a list.
• If you prefer familiar international styles: try regional Chardonnay, Riesling or other aromatic whites, which often show a cooler-climate, food-friendly profile.

Food pairings that work

• Traditional-method sparkling: aperitif drinking, fried seafood, oysters, sushi, and celebration meals.
• Škrlet: lighter starters, salads, chicken, freshwater fish, and simple pasta dishes.
• Crisp continental whites: grilled fish, creamy risottos, seasonal vegetables, and cheese boards.

Must-know Croatian grape varieties

Croatia is home to a huge number of grape varieties, but you do not need to memorise them to drink well. Start with the grapes below (the ones you will most often see on wine lists), and use the "if you like…" cues to choose quickly in restaurants and wine bars.

Top white grapes to try

• Graševina (Welschriesling) (Slavonia & inland Croatia): typically dry, clean and food-friendly, ranging from light everyday whites to more concentrated styles. If you like Pinot Grigio or simple dry Riesling, start here.
• Malvazija Istarska (Istria): usually fresh, aromatic and easy to enjoy, often with citrus/orchard-fruit notes and a gentle, slightly bitter finish in classic examples. If you like Vermentino or aromatic Mediterranean whites, try Malvazija.
• Pošip (Dalmatia, especially Korčula): fuller-bodied and very food-friendly, often excellent with grilled fish and richer seafood. If you like Chardonnay (unoaked) or richer Sauvignon Blanc, Pošip is a great pick.
• Žlahtina (Kvarner, especially Krk): typically light, crisp and refreshing, often served well-chilled. If you like simple coastal whites for hot days, look for Žlahtina.
• Škrlet (Moslavina/Central Croatia): usually light, fresh and fruity, an easy “by-the-glass” choice with versatile pairings. If you like light Italian whites, you will probably enjoy Škrlet.
• Traminac (inland Croatia): aromatic and floral (often made dry, off-dry or sweet depending on producer). If you like Gewürztraminer, this is the closest Croatian match.

Top red grapes to try

• Plavac Mali (Dalmatia): Croatia’s flagship red, often bold and full-bodied, with ripe dark-fruit character and a Mediterranean feel. If you like Zinfandel or big Southern Italian reds, start here.
• Teran (Istria): lively and food-friendly, commonly with bright acidity and red/black fruit notes. If you like Barbera or other high-acid reds, Teran is a safe bet.
• Tribidrag / Crljenak Kaštelanski (Dalmatia): the Croatian grape genetically identical to Zinfandel/Primitivo, sometimes harder to find but worth trying when it appears on a wine list.
• Babić (Dalmatia, especially around Šibenik): typically drier, savoury and structured, a great match for grilled meats. If you like sturdier, less “jammy” reds, try Babić.
• Frankovka (inland Croatia): usually medium-bodied with freshness and spice. If you like Blaufränkisch-style reds, ask for Frankovka.

Pronunciation mini-guide

These are simple, traveller-friendly pronunciations (not perfect linguistics) to help you order with confidence:

• Graševina: GRAH-sheh-VEE-nah
• Pošip: POH-ship
• Plavac Mali: PLAH-vahts MAH-lee
• Malvazija: mal-VAH-zee-yah
• Teran: TEH-rahn
• Crljenak Kaštelanski: tsr-LYEH-nak kash-teh-LAHN-skee

If you want to go deeper, scroll back to the regional sections above: the same grape can taste surprisingly different depending on whether it comes from coastal limestone slopes (Dalmatia) or cooler inland hills (Slavonia and Central Croatia).

How to read a Croatian wine label

Croatian labels are usually straightforward once you know a few key words. Most bottles will show the grape or cuvée name, the producer, the vintage (berba), and a short quality/origin statement. Use the quick guide below to choose confidently, even if you do not recognise the grape variety yet.

Quality and origin terms to look for

• Vrhunsko vino: top quality tier (often used for flagship wines and better single-vineyard or premium bottlings).
• Kvalitetno vino: quality tier (very common, and often excellent value in Croatia).
• Stolno vino: table wine tier (can be perfectly drinkable, but usually the least informative for origin and style).

Some bottles also include an origin statement or stamp. If you see one, it usually means the wine meets defined rules about where and how it was produced.

• KZP (Kontrolirano zemljopisno podrijetlo): “controlled geographical origin” (Croatia’s traditional wording for controlled origin).
• ZOI: protected designation of origin style marking (used to indicate protected origin for a specific area/appellation).
• ZOZP: protected geographical indication style marking (a broader “protected area” category than ZOI).

Sweetness and style words

• Suho: dry
• Polusuho: semi-dry
• Poluslatko: semi-sweet
• Slatko: sweet

• Bijelo: white
• Crno: red (literally “black” on many labels)
• Ružičasto or rosé: rosé
• Pjenušavo: sparkling

Quick label checklist

• Start with the region: if the label mentions Dalmatia/Istria/Slavonia/Central Croatia (or a specific local wine area), you can expect a style that matches that climate.
• Check the quality tier: “kvalitetno” is a safe everyday signal; “vrhunsko” often points to a more serious bottle.
• Use sweetness words to avoid surprises: if you want dry, confirm it says suho.
• For sparkling: look for pjenušavo, and consider asking whether it is traditional-method or pet-nat if you have a preference.

Tip: in restaurants, you can simply ask for “suho bijelo” (dry white) or “suho crno” (dry red), then choose a regional grape from the sections above.

Wine tasting in Croatia

Wine tasting is one of the easiest ways to understand Croatian wines because the same grape can taste very different depending on region and vineyard conditions. You do not need a dedicated “wine holiday” to drink well here either: in most popular destinations you can try local wines by the glass in konobas and wine bars, then add a short winery visit if you want a deeper experience.

Where tastings are easiest by region

• Dalmatia: base yourself in Dubrovnik or Split, then add a tasting or day trip to nearby wine areas (Pelješac is the best-known red-wine excursion from Dubrovnik).
• Istria: an easy region for casual tasting because restaurants routinely pour Malvazija and Teran, and short inland drives can take you to small family wineries.
• Central Croatia and Zagreb Region: the simplest “wine road” experience from the capital, with Plešivica widely known for sparkling wines near Zagreb.
• Slavonia: best explored if you are travelling inland; it is a great-value region where Graševina is widely available and many producers focus on quality at approachable prices.

Best time of year for wine trips

Late spring through early autumn is the easiest time to combine winery visits with travel, because more wineries and tasting rooms operate longer hours and the weather makes vineyard drives enjoyable. Harvest season (typically late summer into autumn) can be exciting, but wineries may be busier and sometimes prefer reservations.

Winery visit basics

• Reserve when you can: many Croatian wineries are family-run and tastings may be by appointment, especially outside peak season.
• Ask what the tasting includes: flights often include 3 to 6 wines, sometimes with olive oil, cheese or local snacks.
• Plan transport: if you are tasting more than a sip or two, use a driver, taxi or an organised tour.
• Buy smart: if you find a wine you love, ask about cellar-door prices, mixed cases, and whether the winery can ship (policies vary).

Wine events and festivals

Croatia has wine events in every region, from big public tastings to harvest celebrations. Exact dates can shift slightly year to year, but these are some of the best-known annual highlights to plan around.

• Wine Festival of Dalmatia (Split, Dalmatia) - usually in March (for example, late March in Split).
• Vinistra Wine Fair (Poreč, Istria) - usually in May (commonly early-to-mid May).
• Wine Day / Open Wine Cellars Day (across Istria) - held on the last Sunday of May, when many wineries open for tastings.
• Festival Graševine (Kutjevo, Slavonia) - usually in June (typically early June).
• Vinski grad Zagreb (Zagreb) - usually late June to early July (an open-air city wine festival).
• Jelsa Wine Festival (Jelsa, Hvar) - traditionally in August (often in the first half of August).
• Ilok Grape Harvest Festival (Ilok, Croatian Danube region) - usually in September (early September).
• Dunav Wine Festival (Ilok, Principovac) - typically in October (often early October).
• Dalmatian Wine Icons Festival (Zagreb, featuring Dalmatian producers) - held in October (late October).

If you are travelling outside peak season or want the most up-to-date dates, check the organiser or local tourist board pages for your destination before you finalise plans.

Croatian wine FAQ

What are the best Croatian wines to try first?

If you want a quick, reliable starting point, try Plavac Mali for red, and Graševina, Malvazija Istarska or Pošip for white. For sparkling, look for bottles from the Plešivica area near Zagreb.

Is Croatian wine expensive?

Croatia has wines at all price points. In general, you will find some of the best value inland (especially Slavonia), while top coastal reds (for example premium Plavac Mali from Pelješac) can be priced higher due to lower yields and high demand in tourist areas.

Is Zinfandel really from Croatia?

The grape known as Zinfandel (and also Primitivo in Italy) is genetically identical to a Croatian variety called Tribidrag, also known as Crljenak Kaštelanski. If you see Tribidrag/Crljenak on a wine list, it is worth trying.

What does Plavac Mali taste like?

Plavac Mali is usually medium to full-bodied, with ripe dark-fruit character and a distinctly Mediterranean feel. In stronger examples it can be high in alcohol and tannin, which is why it pairs so well with grilled meats, pašticada and aged cheese.

Is Graševina always dry?

Most Graševina you will meet while travelling is dry (suho) and very food-friendly, but producers can make different styles. If you prefer dry wines, check the label for suho.

What does “vrhunsko” mean on a Croatian wine label?

Vrhunsko vino is a top quality tier. It often signals a more premium bottle, but the best way to choose is still to match the grape and region to what you like (for example, Malvazija from Istria for fresh whites, or Plavac Mali from Dalmatia for bigger reds).

Where can I buy Croatian wine?

You can buy good bottles in supermarkets, wine shops and directly at wineries. In restaurants and wine bars, ask for local wines by the glass first, then move to bottles from the region you are travelling in (Istria, Dalmatia, Slavonia, or Central Croatia and Zagreb Region).

How do you pronounce Croatian wine names?

A quick rule that helps travellers: Croatian pronunciation is generally consistent, and letters are pronounced clearly. If you are unsure, point to the menu and say the name slowly - staff are used to helping visitors order grapes like Graševina, Pošip, Teran and Plavac Mali.