After an early start and a drive out of Dubrovnik into the country we were given a quick lesson on how to assess wine and how it can compliment certain foods. For example the first wine tasted very acidy, however when drunk while eating oysters the flavours blended beautifully. We were told to chew the oyster to capture the full flavour.
In all we visited four wineries and the experiences were the same. Foods, especially cheese were chosen to match the wines.
Croatian wine is not so well known internationally as most of the wineries, of which there are many, are very small. Annual production being as low as 15,000 bottles per annum.
If you have any affinity to wine this is a great experience.