The dry red Macedonian wines from the area of Tikves are classic examples of old- fashioned Balkan wines, which could find a European market if a little more care was taken in their making.
The best Macedonian wines are made from Kratosja and Teran grapes (which united become Krater). The loose chalk soil imparts its own character on the wine. Drinking temperature for this Macedonian is 15-16°C (59-60.8°F).
The old-style Macedonian wine made from Kratosja is of reasonable quality. It is a mellow and amenable red wine that is easily drunk. Drink temperature for this Macedonian is 13-15°C (55.4-59°F).
Connoisseurs consider the best Prosek (Prosek Dionisos) comes from Macedonia. Just as in Croatia this wine has a sweet and superb bouquet and taste of overripe grapes. It is just as easily consumed and equally strong at 15% alcohol. Drink temperature for this Macedonian wine is 10-12°C (50-53.6°F).
Bosnia-Herzegovina is less well known by wine connoisseurs than Slovenia and Croatia, yet the local wine industry has been under way here for more than 2,000 years. The excellent Bosnia-Herzegovina wine from the once picturesque town of Mostar was highly regarded by the Austrian emperors. Zilavka Mostar from Zilavka grapes is an outstanding dry white wine which acquires its strength and finesse from gravel soil and hot sun. Drink this Bosnia-Herzegovina wine at 10-12°C (50-53.6°F).
The acceptable dry red Blatina Mostar comes from the same locality. Drink temperature for this Bosnia-Herzegovina wine is 14-16°C (57.2-60.8°F). Wines from Bosnia-Herzegovina use the same classification and language on the label as Croatian wines.
It is perhaps already apparent that the best wines from the former Yugoslavia do not come from Serbia or Montenegro but these two countries do make some reasonable to good wines. At present the status and future of wine-growing and making in Serbia and Montenegro is entirely unclear. Serbia was known for good white wines from Grasevina (Welsch Riesling), both mixed with native Smederevka grapes and on its own. The best area of Serbia was probably Fruska-Gora, which with Grasevina made fine wines from Sauvignon Blanc. Excellent rosé and red wines were made in Zupa province from Prokupac grapes, sometimes with Plovdina grapes. Some acceptable full-bodied and powerful wines were also made in Montenegro from Vranac grapes with some of bitterness in their taste.
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