CROATIA - Croatia and Slovenia - page 72

Island. The prices forGrgi ć 'swines match hisreputation; forproducers that are com-
parable but a bit more affordable, look for these red-wine alternatives: Madirazza
(they make a great Postup), Frano Miloš (try the full-bodied Stagnum), and Matuško
and Skaramu ć a (good Dinga č ). Philipp, by a famously meticulous Swiss-Croatian
vintner, produces a good Postup, as well as a fine summer white that blends rukatac
and chardonnay.
While Croatian wines are impressive, don't overlook its neighbors' vintages as
well. Slovenia corks up some excellent bottles (especially in the western and eastern
reaches of the country—see here ) , and Montenegro has some of the best wines in the
entire region (see here ) .
Sometimes it's a pleasant surprise. Many menu items that don't sound appetizing can be
delicious. Jump at the chance to sample a good, fresh anchovy—which, when done right,
has a pleasant flavor and a melt-in-your-mouth texture that's a world away from the salty,
withered little fish you might find topping a pizza back home. Those not accustomed to eat-
ing octopus might want to try octopus salad—a flavorful mix of octopus, tomatoes, onions,
capers, and spices. In the interior, trout is popular.