Opolo

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Opolo , sometimes also Opol , is the Croatian name for a rosé-like wine. Wines of this type are produced all over the Dalmatian coast and on many Dalmatian islands , while those with a controlled designation of origin come from the wine-growing region of central and southern Dalmatia . The name is derived from the Croatian pol = half , i.e. a wine that is half red wine, half white wine, even if it is made exclusively from red wine varieties. The name Rosé (Croatian Roze ), which is quite common in Croatia today, was not in use for a long time. Between a Opolo and Roze is sometimes differentiated, but more often the two terms are regarded as synonymous.

In Croatia, the production of roses was not very common. Only recently has this type of wine - following modern taste trends - been increasingly on the market. Today, many wineries also offer a rosé. In the Dalmatian red wine regions, however, light and acidic red wines were always pressed for Dalmatian terms, which came from earlier harvested grapes, which were significantly shorter on mash than those of the mostly heavy, traditionally matured red wines. In terms of vinification , they are comparable to a Clairet . They were mainly used as house drinks and were rarely on the market. They were similar to a rosé, but tended more towards a light, light red wine than a classic rosé. The Opolos now offered by some wineries follow this tradition.

An opolo can be made from some of the many Croatian red grape varieties. As a single variety, it mainly consists of Plavač mali , Babič or Babiča grapes that are harvested before they are fully ripe . Much more common, however, are Opolos Cuveés made from different local varieties, and more recently also blends with international vines such as Syrah , Merlot or Cabernet Sauvignon .

Due to the different composition of the musts, neither the quality nor the sensory characteristics of an Opolo can be uniformly described. Often an opolo is a simple, fresh companion to almost any Dalmatian dish, but especially to grilled meat or fish. More and more often, however, these wines are remarkable products that can be labeled as quality wine with a controlled designation of origin (Kvalitetno Vino / Kontroliranim Zemljopisnim Podrijetlom). Usually they are of a light reddish-brown or amber-reddish color, sometimes they also have a light orange tone. Their alcohol content is 12–13 percent by volume , mostly below that of the red wines made in the same areas. Successful products are full-bodied and soft, sometimes also velvety; they are grown dry or semi-dry and ideally have a clear but not dominant acid structure. Although some Opolos have a certain shelf life, they should be drunk young and moderately chilled. Opolos from the area around Primošten , but especially those from the region around Kaštela, are particularly noteworthy products. There, the very rare red wine grape Ljutun is often blended as an acid carrier with various grapes such as Babič and Babiča, but especially with Crljenak kaštelanski. Crljenak kaštelanski is identical to the American Zinfandel , from which a famous Rosé and a Blush , the White Zinfandel and the Blush Zinfandel, are pressed.

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