Balić: American Wines with a European Accent
New Owners Carrying on Local Tradition.“Here with a loaf of bread beneath the bough.
A flask of wine, a book of verse - and thou
Beside me singing in the wilderness -
And wilderness is paradise now”
-- From "The Rubaiyat" of Omar Khayyam
Those famous lines were written in the 11th Century and celebrated the simple, enduring pleasures. And in Mays Landing, the Balić Winery turns the grape into vino.
A good meal becomes even better with the right glass of wine and Bo Boskovic, the co-owner, knows that very well. "We welcome everybody from all over. We are the third oldest winery in New Jersey. We offer free wine-testing and tours.”
The Balić Winery has been a vineyard since early in the 1900s. In 1960 Savo Balić journeyed from Yugoslavia and bought the vineyard. In 1993 Savo’s nephew took over. He is Bo Boskovic.
"We make American wines with a European accent," said Boskovic who is obviously very pleased with the wines he makes. His smile shows how much he enjoys what he does on the 57 acre vineyard on Route 40.
As you walk in the door, you are greeted with the sight and the bouquet of wines. Lined up on the counter are bottle after bottle waiting to be tasted. Chardonnay, Chablis, Blush, Sherry...
"Customers come from all over, from Florida to Pennsylvania and we ship anywhere in the U.S.A." said Boskovic.
"The grapes are harvested in September and by April they are in the bottle. We produce anywhere from three to five thousand cases a year ... Each plant is trimmed individually, carefully, all in their own way," said Boskovic as though he were the father of each plant. It takes three years for the plants to, reach maturity.
"Fermentation takes place from six to seven months to stabilize the wine. It is a natural process. The grapes are filtrated several times." When the skin is fermented the wine is transformed from white to red.
Right behind the tasting room are the huge dark, oaken vats that hold the wine. The room temperature is kept below 50 degrees. That's best according to Boskovic.
Boskovic says that the weather has been just right for the growing. One possible benefit of global warming is more sunshine and that equates with better wine. It may be hard to believe but Boskovic says, "California is envious of us. Their soil is less acidic and it's the acidity that gives the aroma and flavor."
According to Boskovic, Chardonnay is the best selling wine in America. It’s light, suited for salad and fish. He also says that Americans are becoming more and more sophisticated in their tastes and that has helped him.
He also cited medical reports that suggest drinking a glass or two of wine a day is good for you.
By Tom Celandine
Wines of South Jersey
Atlantic County Weeklies.
New Owners Carrying on Local Tradition.“Here with a loaf of bread beneath the bough.
A flask of wine, a book of verse - and thou
Beside me singing in the wilderness -
And wilderness is paradise now”
-- From "The Rubaiyat" of Omar Khayyam
Those famous lines were written in the 11th Century and celebrated the simple, enduring pleasures. And in Mays Landing, the Balić Winery turns the grape into vino.
A good meal becomes even better with the right glass of wine and Bo Boskovic, the co-owner, knows that very well. "We welcome everybody from all over. We are the third oldest winery in New Jersey. We offer free wine-testing and tours.”
The Balić Winery has been a vineyard since early in the 1900s. In 1960 Savo Balić journeyed from Yugoslavia and bought the vineyard. In 1993 Savo’s nephew took over. He is Bo Boskovic.
"We make American wines with a European accent," said Boskovic who is obviously very pleased with the wines he makes. His smile shows how much he enjoys what he does on the 57 acre vineyard on Route 40.
As you walk in the door, you are greeted with the sight and the bouquet of wines. Lined up on the counter are bottle after bottle waiting to be tasted. Chardonnay, Chablis, Blush, Sherry...
"Customers come from all over, from Florida to Pennsylvania and we ship anywhere in the U.S.A." said Boskovic.
"The grapes are harvested in September and by April they are in the bottle. We produce anywhere from three to five thousand cases a year ... Each plant is trimmed individually, carefully, all in their own way," said Boskovic as though he were the father of each plant. It takes three years for the plants to, reach maturity.
"Fermentation takes place from six to seven months to stabilize the wine. It is a natural process. The grapes are filtrated several times." When the skin is fermented the wine is transformed from white to red.
Right behind the tasting room are the huge dark, oaken vats that hold the wine. The room temperature is kept below 50 degrees. That's best according to Boskovic.
Boskovic says that the weather has been just right for the growing. One possible benefit of global warming is more sunshine and that equates with better wine. It may be hard to believe but Boskovic says, "California is envious of us. Their soil is less acidic and it's the acidity that gives the aroma and flavor."
According to Boskovic, Chardonnay is the best selling wine in America. It’s light, suited for salad and fish. He also says that Americans are becoming more and more sophisticated in their tastes and that has helped him.
He also cited medical reports that suggest drinking a glass or two of wine a day is good for you.
By Tom Celandine
Wines of South Jersey
Atlantic County Weeklies.
