After more than two years of talking about it, I finally rolled up to sleeves and taught myself how to make baguettes. It’s been one of my long term cooking goals since moving to Chicago, but one that intimidated me. Baking, I mean real baking, is an investment of time and patience, things I’m not always good at managing. I’m happy to report that my first attempt was a success, so to celebrate I broke open a bottle of Plavac Mali and made a small charcuterie platter.
If you’ve never heard of Plavac Mali, don’t worry, most Americans haven’t. Plavac is an old Croatian grape, not one of the “Noble” or “International” varieties you find on the shelves of every shop that sells wine. Generally speaking, it’s something you’re going to have to look for. In this case I picked it up from a European grocer here in Chicago, but I’ve also found it in several corner shops. The trick is to look for something locally owned, you’re not going to find this at CVS or 711. Once you get your hands on a bottle, you should be able to walk away with it for around $15.
This particular bottle comes from Vina Skaramuča, a family vineyard in Croatia’s Pelješac peninsula, overlooking the Adriatic Sea. They are the largest vineyard in the Dingač wine region, so chances are good that you’ll be able to find the same label. The wine was medium-bodied and dry, with a strong black currant aroma, and fruit flavors of cranberry and strawberry. It’s refreshing acidity was a perfect compliment to my homemade baguette charcuterie board.
