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Latest revision as of 12:29, 17 March 2025
Prokupac is a grape variety indigenous to Serbia, primarily used in winemaking. It is one of the oldest grape varieties in the region, with a history dating back over 1,000 years. Prokupac is known for its versatility and ability to adapt to various viticultural conditions.
History[edit]
The origins of Prokupac are believed to be in the Kosovo region of Serbia. Historical records indicate that the grape was already well-established in the region by the Middle Ages. The name "Prokupac" is derived from the Serbian word "prokupiti", which means "to select" or "to pick out", indicating the high regard in which this grape variety was held.
Viticulture and Winemaking[edit]
Prokupac is a late-ripening grape variety, typically harvested in mid to late October. It is highly adaptable and can be grown in a variety of soil types, although it prefers limestone soils. The grape is resistant to many common vine diseases, making it a reliable choice for winemakers.
In winemaking, Prokupac is often used to produce robust, full-bodied red wines with high tannin content. These wines typically have a deep ruby color and complex aromas of red fruit, spice, and earth. Prokupac can also be used to make rosé wines and is sometimes blended with other grape varieties to add depth and complexity.
Prokupac Wines[edit]
Prokupac wines are known for their rich, complex flavors and long aging potential. They are often compared to the wines of Rhone Valley, with similar notes of dark fruit, spice, and earth. The best examples of Prokupac wines come from the Župa region in southern Serbia, where the grape is grown on the slopes of the Kopaonik mountain range.
Food Pairing[edit]
Due to its robust character and high tannin content, Prokupac wines pair well with hearty meat dishes, such as roast beef, lamb, and game. They also complement aged cheeses and rich, savory stews.
See Also[edit]
