by: Tomislav Kovac
Fri, Oct 2, 2009
Teran was once wide-spread and the most important variety of dark grapes in Istrian vineyards. The first description of teran was given by Istrian agronomist dean Petar Stankovic in 1825. There are various biotypes that differ according to the size and shape of grape and berry, compactness, stem colour, quality, ripening period… There are two varieties: one is teran, and the other one is rafošk (or somewhere in Istria refošk, from the Italian word refosco).
Teran has two clones (teran with green stems and teran with red stems). It differs from refošk because it ripens later (teran ripens at the end of the 3rd and at the beginning of the 4th period). The difference between them is that teran clones are more fruitful than refošk.
Teran is dry wine of dark red colour, and it is distinguished by bigger acidity, which with tannin gives it roundness and strong, robust and full flavour. At the same time it is extremely harmonic and drinkable. Some wine experts attribute it medicinal properties. Dishes that suit perfectly to teran are Istrian pršut (smoked ham), roast red meat, sheep milk cheese and, certainly, game dishes. As far as the optimal temperature of serving teran is concerned, it is always served a little bit colder than the room temperature, which is optimally about 16-17 °C.