The experience of grape growers and winemakers have resulted in the natural selection of grape varieties that proved to possess the best qualities of adaptation to the local climate and dominantly sandy terrain while at the same time capable of producing wines of the highest quality.
There are quite some number of wineries, from small family wineries and cosy wine cellars to a world-class estate recognized beyond the borders of the country.
History of wine production
For about 300 years of wine-making history on sands around Subotica and Palić, the best years were from the 1880s to 1980s. Today, we are witnessing a renaissance in winemaking in Subotica sands as a result of juncture of traditional and modern technology applied to winemaking.
Local wine sorts
Local wines are fresh, crisp, slightly acid with a fruity complex and lively. A true wine that expresses the very sand are old sorts: white Kevedinka and red Kadarka but they are not the only preserved local old wine sorts. Today some new wine sorts, new to this wine region, are being introduced such as Chardonnay, Riesling, Cabernet, Sauvignon and Merlot. Both, old and new wines from this wine region, won many national and international prizes and awards.
The great way of enjoying wine is to pair it with its best companion, the local cuisine.
Intensely flavoured foods need intensely flavoured wines
Acidic foods need higher acid wines
Sweet foods need to be paired with a wine that is at least as sweet or sweeter
Avoid tannin wines with oily fish or hot spice
Pair off-dry to sweet wines to help counteract spice heat
Well salted meats make red wines taste less tannin and softer
Crisp acid whites pair well with salty food
Pair crisp acidic whites with fatty or deep fried foods