Descriptors and different perceptions of Graševina wine

Najzastupljenija vina u republici Hrvatskoj su vina sorte graševine. Od ukupne proizvodnje vina udio graševine iznosi čak 40,6 %. U uvjetima vinogradarske regije Slavonija i Hrvatsko Podunavlje od ove se sorte proizvode svi stilovi vina, od „mladog vina“, pjenušavog, dugo maceriranog, njegovanog na talogu kvasaca u hrastovim bačvama; od svih predikata do vrhunskih arhivskih primjeraka. Uz takvu raznolikost stilova vrlo je značajno definirati svako pojedino vino i na prikladan ga način predstaviti. Kako je iz više primjera vidljivo da često nedostaje vinskog vokabulara cilj rada je prikazati trenutne deskriptore pojedinih vina graševine Slavonije i Hrvatskog Podunavlja. S mrežnih stranica proizvođača vina prikupljeni su deskriptori boje, mirisa i okusa za 58 graševina koje su trenutno na tržištu. Kod vina redovne berbe najčešći deskriptori mirisa graševine vezani su uz zelenu jabuku, jabuku, citruse, cvjetno i voćno. Okus se najčešće opisuje kao svjež, lagan, ugodnih kiselina uz često isticanje blage gorčine koja se niti jednom ne spominje kod odležanih i maceriranih. Zrelija i kompleksnija vina zbog svoje složenosti često su opisana s više različitih deskriptora, a pojedini su vezani samo uz jedno vino.The most represented wines in the Croatia are Graševina wines. Of the total wine production, Graševina occupies 40.6 %. In the conditions of the wine-growing regions of Slavonia and Croatian Danube, all styles of wine are produced from this variety, from "young wine", sparkling, long-macerated, aged on yeast lees in oak barrels, from all predicates to top archival examples. With such a variety of styles, it is very important to define each individual wine and present it in an appropriate way. As it is evident from several examples that there is often a lack of wine vocabulary, the aim of the paper is to present the current descriptors of individual Graševina wines from Slavonia and Croatian Danube. Color, fragrance and taste descriptors for 58 Graševins currently on the market were collected from the websites of wine producers. In the case of regular harvest, the most common descriptors of the Graševina fragrance are related to green apple, apple, citrus, floral and fruity. The taste is most often described as fresh, light, with pleasant acids, with frequent emphasis on mild bitterness, which is not even mentioned in aged and macerated wines. Due to their complexity, more mature and complex wines are often described with several different descriptors, and some are linked to only one wine