Dubrovnik FestiWine’s 5th Edition Presents Southern Gastronomy and Oenology

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At the Sunset Beach in Lapad Bay, the final dinner of the 5th Dubrovnik FestiWine wine festival took place, while the festival lasted from 16 to 22 April. Along with superior wines, visitors enjoyed delicacies such as cheese, prosciutto, olive oil, tuna, oysters from Mali Ston, even pastries. Next to the exhibition part of the festival, guests participated in interesting gastro-oenology workshops such as Gault & Millau masterclass workshop by Japanese chef Ippei Uemura and the Sparkling Wine Salon, but also enjoyed specially designed menus prepared by Dubrovnik caterers for this occasion as part of the Dubrovnik Wine Week.

Along with the above events, during Dubrovnik FestiWine there is a traditional blind tasting and selection of the best wine to combine with the indigenous delicacy, the Mali Ston oyster – and this year’s winner is Grk Bire. The attractive “Blind Date: In Love with Ston Oysters” was joined by the Dubrovnik FestiWine Trophy, in which 13 international jury members led by oenologist Bojan Kobal spent three days tasting and rating 150various wines from Croatia, Herzegovina, Slovenia and Macedonia. The large gold, the highest rating among wines with sugar residue went to the Karaman Dubrovnik Malvasia 2016, by winemaker Niko Karaman from Konale, with 95,25 points.

The peculiarity of the festival is the gastro spectacle Dubrovnik FestiWine Gala, with a noble cause directed at providing scholarships and further education of young chefs and sommeliers. Culinary experiences and skills were presented by experienced Slovenian chef Igor Jagodic and domestic renowned chef of Adriatic Luxury Hotels Petar Obad, who joined forces for the FestiWine challenge and created a unique menu based on winning wines from the previous festival.

Based on a public tender published by the Dubrovnik-Neretva County for two scholarships for potential candidates in the catering profession, the winery are Ivana Beran and Dario Baule, who will spend a month in the Strelec restaurant in Ljubljana, under the mentorship of chef Igor Jagodic and his team.

Dubrovnik positioned itself a long time ago on the global map as a destination worth visiting and experiencing. This festival contributes new offer for guests each year, who can enjoy the incredible historical and cultural dimension of the town and now peek into its oenology and gastronomy background.

Translated from the G.E.T. Report, for the original click here.


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