← All ports on the Greek Isles cruise
Curated by Michele Edington, Certified Sommelier
Pelješac stretches into the Adriatic in a mix of steep vineyards, rocky hillsides, tiny coastal villages, and impossibly blue water. Some of Croatia’s most celebrated red wines come from these sun-soaked slopes, especially around Dingač and Postup. Plavac Mali thrives here, producing deeply flavored wines that feel completely at home beside grilled meat, octopus, local cheeses, and long dinners overlooking the sea.
Grapes
red: Plavac Mali
white: Pošip, Maraština
Wines & pairings
Dingač (Plavac Mali)
Starters
- Mali Ston oysters baked with herbs — Mali Ston oysters are one of the foods Pelješac is famous for, and I’d use a baked version here so the pairing has enough richness for Dingač. Garlic, parsley, breadcrumbs, and olive oil give the wine something savory to work with, while its ripe fruit makes the oysters taste even sweeter.
- Mussels na buzaru — Mussels cooked with wine, garlic, parsley, tomato, and olive oil are everywhere along this part of the coast. With Dingač, I’d lean into a richer red buzara style because the tomato and herbs bring out the wine’s Mediterranean side while the shellfish keeps the whole pairing tied to Pelješac.
- Pelješac bottarga with olive oil and bread — Bottarga made from mullet roe is a much more unusual Pelješac specialty, especially around Lovište. Shaved over bread with local olive oil, it brings intense savory and salty flavor that is surprisingly fun beside Dingač’s ripe fruit and herbal warmth.
Entrées
- Janjetina ispod peke — Lamb slowly roasts under the peka with potatoes, herbs, and all those concentrated pan juices until everything becomes incredibly tender. Dingač has exactly the ripe dark fruit, spice, and structure I want beside something this deeply savory.
- Game stew from inland Pelješac — The villages around Trpanj have their own hunting traditions, giving Pelješac a side that goes well beyond seafood. A slow game stew with herbs and red wine is gorgeous with Dingač because the wine’s blackberry, dried plum, spice, and earthy character all have something to grab onto.
- Black risotto with cuttlefish — Black risotto is one of the signature seafood dishes of the wider Dubrovnik-Neretva region. Cuttlefish ink gives it an earthy, almost smoky depth that can handle a powerful red surprisingly well, especially when Dingač has plenty of ripe fruit and Mediterranean herbs.
Desserts
- Stonska torta — This is the dessert I’d absolutely prioritize. Stonska torta is a Pelješac specialty made with macaroni, almonds, walnuts, chocolate, citrus, and warm spices. It sounds wild until you taste it, and all those nuts, spice, and chocolate are fantastic with the darker, riper side of Dingač.
- Mantala — Mantala is an old regional sweet made from reduced grape must, often with nuts and spices. That grape connection makes it especially fun with Dingač, while the concentrated fruit and warm spice echo the wine without simply repeating the same flavors.
- Krokanat — This traditional southern Croatian sweet is basically caramelized almonds turned into something crunchy and deeply nutty. I like it with Dingač because the toasted almonds bring out the wine’s warmer spice and developed flavors while the caramel works with its ripe fruit.
Pošip
Starters
- Octopus salad with parsley and lemon — Tender octopus tossed with parsley, garlic, lemon, and local olive oil is exactly the kind of coastal food Pošip loves. The wine’s ripe citrus and peach brighten the octopus, while its herbal and slightly salty character feels completely at home beside the Adriatic flavors.
- Marinated anchovies with olive oil and herbs — Fresh anchovies marinated with citrus, garlic, parsley, and olive oil make a beautiful start with chilled Pošip. The wine brings enough fruit for the rich little fish, while its acidity and mineral edge make the herbs and citrus taste even more vivid.
- Cheese in olive oil with Dalmatian herbs — Firm local cheese preserved in olive oil becomes wonderfully savory and fragrant, especially with rosemary and other coastal herbs. Pošip’s peach, citrus, and floral notes give the cheese a fresh contrast while its fuller texture works beautifully with the olive oil.
Entrées
- Brodet with polenta — This Adriatic fish stew slowly brings together several kinds of fish with tomato, garlic, herbs, and olive oil before being served over soft polenta. Pošip has enough body for the rich broth while its citrus and coastal freshness fit beautifully with the seafood.
- Grilled sea bream with blitva — Whole sea bream straight from the grill with potatoes and garlicky Swiss chard is such a natural Dalmatian meal. Pošip’s ripe citrus and stone fruit bring out the sweetness of the fish, while its herbal side works beautifully with the olive oil and greens.
- Riba na lešo — Fish gently cooked with potatoes, garlic, parsley, and olive oil lets Pošip show a softer side. The wine’s peach and citrus fit naturally with the delicate fish, while its fuller texture gives this wonderfully simple coastal dish a little more depth.
Desserts
- Dubrovačka rožata — This silky custard from the Dubrovnik area is scented with citrus and caramel, giving Pošip plenty of familiar flavors to work with. The wine’s ripe fruit and floral notes pick up the citrus beautifully while the creamy custard brings out its rounder texture.
- Arancini — Candied orange peel coated in sugar is one of the simplest sweets from southern Dalmatia. The orange pulls forward Pošip’s citrus immediately, while the concentrated sweetness makes its peach and floral notes feel even more aromatic.
- Kotonjata — This traditional quince sweet has a concentrated orchard-fruit flavor and a soft, almost jewel-like texture. Pošip’s ripe peach, citrus, and gentle floral character sit beautifully beside the quince, especially with a few almonds alongside it.
Featured along
- Greek Isles — Dubrovnik
Common questions
- What wine is Peljesac Peninsula known for?
- Peljesac Peninsula, in Croatia, is known for Dingač (Plavac Mali), Pošip, made from grapes such as Plavac Mali, Pošip, Maraština.
- What grapes are grown in Peljesac Peninsula?
- Plavac Mali, Pošip, Maraština.
- What food pairs with Peljesac Peninsula wines?
- Classic local pairings include Stonska torta, Janjetina ispod peke, Mali Ston oysters baked with herbs, Dubrovačka rožata, Brodet with polenta.