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Tamjanika is considered a relative of Muscat Blanc a Petits Grains, a grape variety that has been developing in France for centuries and is believed to have come to Serbia at the end of the 19th century or the beginning of the 20th century. Although this connection is neither confirmed nor denied, it is interesting to note the very etymology of grapes. Some producers believe that White Tamjanika and Yellow Tamjanika did not originate from the French variety, but certain varieties are considered autochthonous in Serbia. Tamjan is the Slavic word for incense, and this name was applied to the grape because the resulting wines had a slightly spiced note.
Tamjanika is one of the late grape varieties, the crops are regular and medium-high. In order to achieve maximum crops, it needs a lot of light because the variety itself originates from regions characterized by a warmer climate. Unlike other countries in the region, Tamjanika is almost always drunk dry in Serbia, although it develops very high sugars in the vineyard, so in Europe, it is mostly used for semi-dry, semi-sweet or even naturally sweet wines. Tamjanika goes well with fish and seafood, as well as with meat prepared with white creamy sauces. It goes especially well with almond, hazelnut and walnut cakes as well.