Macedonian Rakija and Tikveš Wine
The Vardar sun in two glasses: North Macedonia's žolta rakija (grape rakija aged golden in oak, the Tikveš style) and the wines of the Tikveš region (Kavadarci) — Vranec (the same 'black stallion'), Temjanika (the aromatic Muscat relative) and Smederevka whites, from a land where wine is 4,000…
What it is
The Vardar sun in two glasses: North Macedonia's žolta rakija (grape rakija aged golden in oak, the Tikveš style) and the wines of the Tikveš region (Kavadarci) — Vranec (the same 'black stallion'), Temjanika (the aromatic Muscat relative) and Smederevka whites, from a land where wine is 4,000 years argued. Origins: winemaking around Tikveš is Thracian-Roman deep; the Tikveš winery (1885) is among the Balkans' oldest; rakija is the village universal. Made from: grapes (rakija from pomace and wine; wines from Vranec and friends), oak for the golden grades. How it's made: 1) Harvest under the Povardarie sun. 2) Distil rakija in village kazans; age some in oak. 3) Vinify the reds dark and generous. Served: rakija with shopska salad and mezze; Vranec with ajvar and grilled meats. Flavor: rakija golden and mellow; Vranec black-fruited power. Strength: rakija 40-50%; wine 13-15%. Culture: Kavadarci's Tikveš vintage festival (Grozdober) is the national toast. See also: Montenegrin Rakija and Vranac.
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