Salt cod and other fish specialities we tie to Christmas Eve, turkey is a Christmas dish, and suckling pig is the traditional New Year’s fare. The Wine Hunter recommends what to enjoy, from various parts of Croatia, alongside these most common holiday meals!
White-Style Salt Cod and Code Black Sparkling Wine
It is a serious dish, but of delicate, rich texture thanks to the olive oil, potato and garlic… It will be well accompanied by a powerful, aged sparkling wine such as Galić’s Code Black, made from chardonnay and pinot noir. Its structure parries the dish well; the acidity and effervescence will cut through the fattiness of the olive oil, and the almondy notes will suit the garlic.
Red-Style Salt Cod and Pošip Pod Korita
Salt cod in a red (tomato) sauce calls for a structured wine with enough freshness, and such is the substantial Pošip Pod Korita 2024 from the Pecotić Baran winery in Smokvica on Korčula. Pošip, a full-bodied Dalmatian white, will answer the main ingredient with its body, accompany the tomato with its freshness, and rein in the pronounced juiciness with its alcohol.
Breaded Carp and Graševina Vinkomir
A wine that refreshes and, with its acidity, tames the fattiness of the fried batter should be chosen with breaded carp, taking care not to smother the fish’s delicate structure and aroma. Graševina Vinkomir 2024 from Kutjevo — Graševina being Slavonia’s signature white grape (also known as Welschriesling) — is exactly of such character: moderate aromatic intensity, medium body and pronounced mineral freshness. This recommendation holds for other fried fish too, not only carp.
Turkey with Mlinci and Pušipel Classic 
In the continental parts of Croatia, and especially in the hilly Northwest (Bregoviti Sjeverozapad), the traditional Christmas dish is turkey with mlinci (thin, baked flatbread simmered in the roasting juices). Wines from that region suit it best — fresh, elegant, with moderate alcohol. Such is the Cmrečnjak Pušipel Classic 2024, made from Pušipel, the Međimurje name for the Furmint grape. Its structure and aromatics will parry the dish well, while its acidity covers the fattiness of the mlinci and cleanses the palate.
Warm Suckling Pig and Borgonja Rižoljo
A red wine of lighter body, more pronounced aromatics, moderate tannins and heightened freshness will suit the warm roast meat of suckling pig with potatoes. Borgonja Rožoljo 2019 from the Agapito winery in Marčenegla near Buzet is a very good choice — Borgonja is the Istrian name for the Blaufränkisch (Frankovka) grape. Its structure and aromatics will parry the roasted young pork well, and the tannins and freshness will nicely counter the fattiness.
Cold Suckling Pig and Pinot Grigio Classic
A holiday classic is cold suckling pig with French potato salad, most often drunk with gemišt (a spritzer of wine and sparkling water). If the gemišt is made from a suitable wine, of moderate aromatics and heightened acidity, that choice deserves respect. Those who want something more will enjoy the Colleti Pinot Grigio Classic 2024, which has everything needed to pair with this dish: fitting aromatics and structure, fruity freshness as an answer to the fattiness, and enough alcohol to pick up the richness of the French salad.
Bon appétit!
Cover photo: Reza Delkhosh on Unsplash
19.12.2025.
