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Katich Kujundžuša 2024. pairs excellently with a salmon and avocado sandwich drizzled with fine vinegar

Published: 17.09.2026

Ivo Kozarčanin

Bakhov Sin

Kujundžuša is an indigenous variety of the Imotski region. It is often, and unfairly, said to yield only light wines with an intense yellow hue, mild aroma, and low acidity and minerality, implying they must be consumed quickly. However, a good Kujundžuša, and such examples are becoming increasingly common, is a serious white wine. In Dalmatian Hinterland it deserves the same standing that Graševina holds in Slavonia and the Danube region. The Katich Kujundžuša 2024 demonstrates this, justifying the claim on its back label that it is a wine that leaves a lasting impression.

Katich Kujundžuša 2024. pairs excellently with a salmon and avocado sandwich drizzled with fine vinegar

The 2024 vintage was crafted with aging potential in mind. It was matured on fine lees with occasional stirring, much like the finest Chardonnays of Burgundy, yet it retained a beautiful minerality, making it more reminiscent of Chablis, a distinct sub-region of France where white wines tend to be less rounded and slightly Riesling-esque in style.

Raw salmon benefits from a quick sear

This Kujundžuša boasts a stunning golden-green hue, a delicate aroma, and remarkable freshness. It paired beautifully with a sandwich featuring raw salmon, lightly seared on a grill pan and served on toasted bread, layered with thin slices of raw cucumber, avocado and a soft-yolk fried egg, all topped with seasonal greens drizzled with a few drops of balsamic vinegar.

Smoked salmon is excellent even when raw

If the salmon is smoked, there is no need to sear it. My thanks go to the lady who introduced me to this brunch, and to Nikica Katich and his winemaker, Viktor Zdilar, for the wine that pairs so perfectly with it.