Almost five years ago we reviewed this Serbian Riesling, our first and probably only review of a Serbian wine. Fruska Gora means Frankish mountain in the local language. This region along the Danube to the northeast of Serbia’s capital Belgrade claims to be the oldest wine-producing region in Europe. They have been exporting wine since the Fifteenth Century. Given the local microclimate, the grapes ripen early. You may want to visit; the area is home to seventeen Orthodox monasteries and just as many lakes. Navip has been in business for 150 years and is the largest wine exporter in ex-Yugoslavia. While the company has made a commitment to organic wine, presently Navip organic wines aren’t available in my area.
Let’s start with the marketing materials. “Tasting Note : Clear straw colour with hint of green; floral and ripe pear aromas; off dry, with light body; round fruit flavour. Serving Suggestion : Serve with Chinese food.” And now for my review.
At the first sips this drink was golden and offered some acidity and sweetness. It was fairly short. Matjes herring flattened the juice at first but it did bounce back. My first meal’s main dish was homemade sautéed chicken breast nuggets. In response lemon and a little metal were added to the mix in my glass. The side dish of cooked beets sharpened our Serbian friend’s acidity and I got some smoke. Fresh blackberries for dessert gave the liquid wood and a little bit of sugar.
The second meal kicked off with Japanese rice crackers and Wasabi peas. In response the libation was lightly sweet and acidic with a tinge of burnt taste. The main dish, chili made with spicy salsa over quinoa, rendered this liquid a bit woody with the taste of green apples. It had a pleasant sweetness. The side dish of purchased babaganoush, eggplant drenched in mayonnaise, weakened the wine. Fresh raspberries muted the drink, and only a touch of pleasant acidity remained in my glass.
The third meal was an omelet spiced up with a combination of basil leaves, cilantro flakes, cumin seeds, coriander seeds, and chicken powder. This Riesling responded with the light taste of apples and an appropriate level of acidity. Fresh avocado stepped up that acidity. And the chick peas added a little more fruit to the libation. Pickled roasted yellow peppers made the drink virtually disappear. Winey came out very light upon encountering fresh blueberries. The second dessert of chocolate truffles simply overpowered these fermented grapes.
Final verdict. One could definitely do worse. But I like sweet Rieslings too much to buy this wine again. I am going to purchase Navip’s other $10 offerings available in my bailiwick. Look for reviews in the near future.Access the companion wine A Deinhard German Riesling.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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