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Aged wine is not just a delight to the palate but a treasure trove of vitamins and minerals. It's packed with essential nutrients like manganese, magnesium, iodine, titanium, cobalt, potassium, phosphorus, and rubidium. The vitamin lineup includes C, B, and PP, alongside a rich blend of acids, complex esters, essential oils, and aldehydes. Together, these compounds not only invigorate the body but also have the potential to lower blood pressure. The ideal dose varies from person to person, depending on the state of the immune system, liver function, and overall health.

Experts online suggest that consuming around 150 ml of high-quality wine weekly can fortify the arteries, reduce blood cholesterol levels, decrease the risk of cardiovascular diseases, and slow down the aging process of tissues. Whether this dose is consumed in one sitting or spread out over the week doesn't matter. The simple mechanism behind it is that wine enhances lipid metabolism, thereby preventing atherosclerosis. It dilates blood vessels, reducing blood pressure, and dissolves plaques, lowering the risk of vascular occlusion.

However, it's important to maintain moderation to avoid becoming accustomed to the alcohol. Strengthening arteries and reducing "bad" cholesterol can also be effectively achieved with lemons, raw beets, or pumpkins.

For ages, red wines have been used in the creation of fever-reducing concoctions for treating flu, pneumonia, and bronchopneumonia.

In small doses, about 50 grams, wine has a toning, diuretic, stress-relieving, bactericidal, and anti-allergic effect on the human body. For those under nervous strain, a chilled glass of dry champagne can be particularly soothing.

Biologists from the Department of Biology at the Southern University of Science and Technology (Shenzhen, Guangdong, China) believe that the melatonin found in wine can improve mood and help relieve nervous tension. A glass of wine at dinner helps with falling asleep, making sleep peaceful and prolonged.

French research indicates that regular consumption of a small amount of wine can improve memory. Based on the well-known table by Dr. Aignel in France, French nutritionists recommend:

• For supporting the heart muscle and brain: light white wines, especially champagne. Wine strengthens the vessel walls, preventing the risk of heart attacks and strokes.

• For stomach upset: dry red wines (such as Saperavi, Cabernet).

• For anemia: two glasses of red table wine a day.

• For atherosclerosis: dry white wines with mineral water.

• For avitaminosis: any natural wine.

• For flu, bronchitis, pneumonia: hot red wine with sugar or honey. Adding warming spices increases the effectiveness of the drink.

• For exhaustion, loss of strength: Port, Madeira, Sherry (a few spoons a day).

• For vomiting: strongly chilled dry champagne.

For men, dry red wine helps maintain normal testosterone levels.

For women, it helps preserve the youthfulness and freshness of the skin due to its high antioxidant content.

Wine also strengthens hair and nails. During menstruation, wine is shown to stimulate the production of estrogens.

Plavac Mali is a special kind of red grape grown along Croatia's Dalmatian coast. It's a hybrid of two grape types: the ancient Zinfandel and Dobričić. The grape's name comes from its tiny blue berries: "plavo" means blue in Croatian, and "mali" means small.

Wines from Plavac Mali are pretty strong (alcohol content can reach from 13% up to 17%) and rich in tannins, which means they have that distinctive dry taste. Drinking this wine is like going on a flavor adventure: you'll taste carob, figs, sage, dark cherries, pepper, and a bunch of spices. These wines can be dry, semi-dry, or sweet, but the dry ones are the most common.

Plavac Mali gives us wines that you can try from the Dingač and Postup vineyards on the Pelješac Peninsula, as well as from the islands of Hvar, Brač, Vis, the Komarna vineyards, Konavle, and even the rosé wine Opol.

But here's the catch: Plavac Mali is quite finicky. If the conditions aren't just right, you might find both green and overripe berries in the same cluster. If you let the grape fully mature, the wines will be even stronger and sweeter but will lose some of their acidity. That's why working with Plavac Mali is a real challenge for winemakers.

Okatac, also known as ružica crvena or glavinuša, is a type of black grape variety cultivated in the subregions of Dalmatian Hinterland, Central, and Southern Dalmatia. The variety's multitude of names, as with many others, may hint at possible morphological differences or similarities within the same variety, a matter for viticultural experts to decipher. Its inclusion among the recommended grape varieties for these vine-growing areas is merited not only for its moderate yield but also for its good resistance to fungal diseases and its adaptability to various soils. Notably, in prime vineyard locations, it produces grapes rich in sugar but lacking in total acidity. This could be why it rarely hits the market as a varietal wine, although winegrowers who craft wine from its grapes for personal consumption praise its exceptional quality. Instead, it is often blended with other varieties. Historically, along with Muscat Rose, it was a key ingredient in the production of Prošek, the traditional Dalmatian dessert wine.

This rich history and versatility make Okatac a hidden gem in the viticultural landscape of Dalmatia, embodying the region's unique terroir and centuries-old wine-making traditions. Its understated presence in commercial wine production only adds to its allure, making it a cherished secret among local connoisseurs and a symbol of the rich, yet to be fully discovered, viticultural heritage of Dalmatia.