North Macedonia | Demir Kapiya | Popova Kula Winery

I only indulge in two kinds of alcoholic drinks—airag (fermented mares’ milk) and wine (please don’t get me started on Low-Life Beer Drinkers). Airag is found throughout Inner Asia but is perhaps most common in Mongolia, with Övörkhangai Aimag arguably being the Airag Capital of the World. As for wine, I drink only wine indigenous to the place I happen to be at the time. 



During my last three months in Mongolia I had not been to the countryside, where the best airag is found, even once, and none of my usual sources brought any airag to my Hovel in Zaisan Tolgoi, so I had not been able to partake of this stimulating and healthy (it is jam-packed with vitamins and minerals) beverage. And there is no wine indigenous to Mongolia (I am not counting a dubious Mongolian-produced wine made from unidentifiable “fruits”), so basically I was on the wagon for three months. 

I am now in Macedonia, however, which boasts of a number of indigenous wines. “Indigenous” can mean a number of things. It can simply mean locally grown wine, regardless of the variety of grapes used to make it. Macedonia produces all the usual suspects where wine is concerned—Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay, etc., but all of these varieties of grapes originated outside of the Balkans and have been replanted here. I am not concerned with these. Macedonia also produces wine made from grapes indigenous to the Balkan Peninsula, of which Macedonia is a part, including Vranac, Žilavka, Temjanika, etc. Not being a stickler in these matters, I am willing to drink wine made from grapes indigenous to the Balkan Peninsula, if not necessarily Macedonia. However, Macedonia also has at least one wine made from a variety of grapes which originated within the current boundaries of the country and is reportedly grown nowhere else. This is truly an indigenous wine and one of the most interest to me. 



Eager as I am to further explore the city of Skopje, I decide I first better visit one of Macedonia’s famous wine districts and continue my research on indigenous wines. My attention focuses on the Tikves Wine District south of Skopje and more particularly the town of Demir Kapiya at the southern end of the district, not far from the  Macedonia-Greek border. The Popova Kula Winery in  Demir Kapiya produces a number of wines indigenous to the Balkans and at least one indigenous to Macedonia and also has an on-site hotel and restaurant. I had been here before in the summertime but was eager to visit again in late fall when I hoped it would be less crowded and I could concentrate more fully on my researches. I book a room for five nights, thinking to this will be enough time to complete my studies and effect a wine cure. 

The bus for Demir Kapisa leaves the Skopje bus station at 11:00 a.m. The four-lane turnpike south travels along the Vardar River, first passing through a scenic Veles canyon before emerging out into the rolling hills of the Tikves Wine District, which covers about 2000 square miles and is on roughly the same latitude as the Bordeaux region in France, the Tuscany region in Italy, and the Napa Valley region in California; in short ideal wine country. About forty-seven square miles of the area is actually covered with vineyards, which are maintained by thirty-seven different wineries.

Vardar River and the Veles Canyon south of Skopje (click on photo for enlargement. Photo by Корисник:Македонец.

Tikves Wine District shaded in red

Vineyard-covered rolling hills of the Tikves Wine Region in summertime

After stops at bus stations in the small cities in Veles and one other town whose name escapes me at the moment we finally arrive at the outskirts of Demir Kapiya, a sleepy little town of 3,725 inhabitants, where I am unceremoniously dumped off at a parking lot. I hike into town and track down a taxi to take me to the winery, about a mile and half away. 

Demir Kapiya. Photo by Rašo.

“We don’t need your passport,” the receptionist at the winery inn tells me. “We still have your ID information from your last stay.” When I was here the last time, in the month of August, the place was packed—I wanted to stay a day or two longer but was unable to extend my reservation—but now I am the only guest. My spacious room has hardwood floors, a sitting area with a table and chairs, a balcony with a great view of the vineyards in the foreground and the mountains to the south, and, most importantly, a large desk with adequate lights. I settle in and begin my researches. 

Popova Kula Winery Inn and Restaurant

View from my balcony in summertime

Vineyards in summertime

Grapes in summertime

North Macedonia | Demir Kapiya | Popova Kula Winery

I only indulge in two kinds of alcoholic drinks—airag (fermented mares’ milk) and wine (please don’t get me started on Low-Life Beer Drinkers). Airag is found throughout Inner Asia but is perhaps most common in Mongolia, with Övörkhangai Aimag arguably being the Airag Capital of the World. As for wine, I drink only wine indigenous to the place I happen to be at the time. 

During my last three months in Mongolia I had not been to the countryside, where the best airag is found, even once, and none of my usual sources brought any airag to my Hovel in Zaisan Tolgoi, so I had not been able to partake of this stimulating and healthy (it is jam-packed with vitamins and minerals) beverage. And there is no wine indigenous to Mongolia (I am not counting a dubious Mongolian-produced wine made from unidentifiable “fruits”), so basically I was on the wagon for three months. 

I am now in Macedonia, however, which boasts of a number of indigenous wines. “Indigenous” can mean a number of things. It can simply mean locally grown wine, regardless of the variety of grapes used to make it. Macedonia produces all the usual suspects where wine is concerned—Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay, etc., but all of these varieties of grapes originated outside of the Balkans and have been replanted here. I am not concerned with these. Macedonia also produces wine made from grapes indigenous to the Balkan Peninsula, of which Macedonia is a part, including Vranac, Žilavka, Temjanika, etc. Not being a stickler in these matters, I am willing to drink wine made from grapes indigenous to the Balkan Peninsula, if not necessarily Macedonia. However, Macedonia also has at least one wine made from a variety of grapes which originated within the current boundaries of the country and is reportedly grown nowhere else. This is truly an indigenous wine and one of the most interest to me. 

Eager as I am to further explore the city of Skopje, I decide I first better visit one of Macedonia’s famous wine districts and continue my research on indigenous wines. My attention focuses on the Tikves Wine District south of Skopje and more particularly the town of Demir Kapiya at the southern end of the district, not far from the  Macedonia-Greek border. The Popova Kula Winery in  Demir Kapiya produces a number of wines indigenous to the Balkans and at least one indigenous to Macedonia and also has an on-site hotel and restaurant. I had been here before in the summertime but was eager to visit again in late fall when I hoped it would be less crowded and I could concentrate more fully on my researches. I book a room for five nights, thinking to this will be enough time to complete my studies and effect a wine cure. 

The bus for Demir Kapisa leaves the Skopje bus station at 11:00 a.m. The four-lane turnpike south travels along the Vardar River, first passing through a scenic Veles canyon before emerging out into the rolling hills of the Tikves Wine District, which covers about 2000 square miles and is on roughly the same latitude as the Bordeaux region in France, the Tuscany region in Italy, and the Napa Valley region in California; in short ideal wine country. About forty-seven square miles of the area is actually covered with vineyards, which are maintained by thirty-seven different wineries.

Vardar River and the Veles Canyon south of Skopje (click on photo for enlargement. Photo by Корисник:Македонец.

Tikves Wine District shaded in red

Vineyard-covered rolling hills of the Tikves Wine Region in summertime

After stops at bus stations in the small cities in Veles and one other town whose name escapes me at the moment we finally arrive at the outskirts of Demir Kapiya, a sleepy little town of 3,725 inhabitants, where I am unceremoniously dumped off at a parking lot. I hike into town and track down a taxi to take me to the winery, about a mile and half away. 

Demir Kapiya. Photo by Rašo.

“We don’t need your passport,” the receptionist at the winery inn tells me. “We still have your ID information from your last stay.” When I was here the last time, in the month of August, the place was packed—I wanted to stay a day or two longer but was unable to extend my reservation—but now I am the only guest. My spacious room has hardwood floors, a sitting area with a table and chairs, a balcony with a great view of the vineyards in the foreground and the mountains to the south, and, most importantly, a large desk with adequate lights. I settle in and begin my researches. 

Popova Kula Winery Inn and Restaurant

View from my balcony in summertime

Vineyards in summertime

Grapes in summertime

North Macedonia | Tikves Wine District | Demir Kapiya | Popova Kula Winery | Stanushina

I Mentioned Earlier that I drink only wines indigenous to the place I happen to be at the time. At the moment I am staying at the Popova Kula Winery in the Tikves Wine District of Macedonia. In addition to making wine from the more famous varieties of grapes—Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay, etc, all of which originated outside the Balkan Peninsula and have been replanted here—the winery also features several wines indigenous to the Balkans. It also features one wine indigenous to Macedonia itself. This wine, known as Stanushina, is made from a variety of grapes which originated in the Tikves Wine Region of Macedonia and to this day is grown nowhere else. The Popova Kula Winery claims to be the only winery in Macedonia—and thus the world—to make wine from this grape. This is a truly indigenous wine, and sampling it is the main reason I have come to Demir Kapiya. 

Stanushina (click on photos for enlargements)

A bottle of regular Stanushina (there is also an aged-in-oak-barrels version) cost $4.43 at the winery store. Although the weather is cool—in the 50ºF—and rainy, with surprisingly strong gusts of wind sweeping down the Vardar Valley, I retire to my balcony with the wine and an assortment of walnuts, figs, and dried apricots that I bought at the Old Bazaar in Skopje. I am perfectly comfortable in a Mongolian Cashmere sweater. The wine is light scarlet in color, fruity and flowery, with a mouthful of cherries and hints of strawberry and raspberry. As often happens when I drink wine—especially light, fruity wine, my thoughts turn to Omar Khayyam (1048 a.d. – 1131 a.d.). Most famous in the Occident as a poet—he is the “A loaf of bread, a jug of wine, and thou” guy—in Persia itself he is best known as a Mathematician and astronomer. 

As I started on my second glass of Stanushina I began to recall quotes and poetry by Omar Khayyam:

Drink wine. This is life eternal. This is all that youth will give you. It is the season for wine and roses. Be happy for this moment. This moment is your life.

So much wine I will have drunk that its perfume

Shall stream from my tomb once I am laid to rest.

And when a true believer passes by

The aroma shall overwhelm him with drunkenness.

 A glass of wine is worth more than the entire kingdom of China.

Before death springs upon you unannounced 

Make sure to ask for the finest of vintages.

Something in my third glass of Stanushina triggered thoughts about the legend involving Omar Khayyam, Nizam al-Mulk, who was the vizier of the Seljuq Empire from 1064 a.d. to 1092 a.d., and Hassan-i Sabbah (1050 to 1124), the Nizari Ismaili who founded the notorious sect of the Assassins. According to the legend—admittedly the historicity of this tale has been questioned—the three men while still young swore a pact of eternal friendship, vowing that if one of them rose to prominence he would help the other two in whatever way he could.  Nizam al-Mulk achieved achieved power first by becoming vizier of the Seljuq Empire. He then offered both his friends important positions in the Seljuq government. Hassan-i Sabbah accepted a government post but Omar Khayyam declined, preferring instead to stick to his study of mathematics and astronomy and to his devotion to women, poetry, and wine. Nizam al-Mulk eventually decided that Hassan-i Sabbah had become too powerful and was threatening his own position in the Seljuk court. He then engineered a plot to have Hassan-i Sabbah removed from office and disgraced. Hassan-i Sabbah never forgave Nizam al-Mulk for this betrayal. Years later, after he had organized the Assassin sect at Alamut in Iran, Nizam al-Mulk was the very first victim of Hassan-i Sabbah’s trained assassins. When I was in Iran I visited Alamut and also the tomb of Nizam al-Mulk in Esfahan. Unfortunately I was unable to visit the tomb of Omar Khayyam in Nishapur. I was still ruing this omission when I finished the bottle of Stanushina.

Entrance to the tomb of Nizam al-Mulk in Esfahan, Iran

North Macedonia | Tikves Wine District | Demir Kapiya | Popova Kula Winery | Stanushina

I Mentioned Earlier that I drink only wines indigenous to the place I happen to be at the time. At the moment I am staying at the Popova Kula Winery in the Tikves Wine District of Macedonia. In addition to making wine from the more famous varieties of grapes—Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay, etc, all of which originated outside the Balkan Peninsula and have been replanted here—the winery also features several wines indigenous to the Balkans. It also features one wine indigenous to Macedonia itself. This wine, known as Stanushina, is made from a variety of grapes which originated in the Tikves Wine Region of Macedonia and to this day is grown nowhere else. The Popova Kula Winery claims to be the only winery in Macedonia—and thus the world—to make wine from this grape. This is a truly indigenous wine, and sampling it is the main reason I have come to Demir Kapiya. 

Stanushina (click on photos for enlargements)

A bottle of regular Stanushina (there is also an aged-in-oak-barrels version) cost $4.43 at the winery store. Although the weather is cool—in the 50ºF—and rainy, with surprisingly strong gusts of wind sweeping down the Vardar Valley, I retire to my balcony with the wine and an assortment of walnuts, figs, and dried apricots that I bought at the Old Bazaar in Skopje. I am perfectly comfortable in a Mongolian Cashmere sweater. The wine is light scarlet in color, fruity and flowery, with a mouthful of cherries and hints of strawberry and raspberry. As often happens when I drink wine—especially light, fruity wine, my thoughts turn to Omar Khayyam (1048 a.d. – 1131 a.d.). Most famous in the Occident as a poet—he is the “A loaf of bread, a jug of wine, and thou” guy—in Persia itself he is best known as a Mathematician and astronomer. 

As I started on my second glass of Stanushina I began to recall quotes and poetry by Omar Khayyam:

Drink wine. This is life eternal. This is all that youth will give you. It is the season for wine and roses. Be happy for this moment. This moment is your life.

So much wine I will have drunk that its perfume
Shall stream from my tomb once I am laid to rest.
And when a true believer passes by
The aroma shall overwhelm him with drunkenness.

 A glass of wine is worth more than the entire kingdom of China.

Before death springs upon you unannounced 
Make sure to ask for the finest of vintages.

Something in my third glass of Stanushina triggered thoughts about the legend involving Omar Khayyam, Nizam al-Mulk, who was the vizier of the Seljuq Empire from 1064 a.d. to 1092 a.d., and Hassan-i Sabbah (1050 to 1124), the Nizari Ismaili who founded the notorious sect of the Assassins. According to the legend—admittedly the historicity of this tale has been questioned—the three men while still young swore a pact of eternal friendship, vowing that if one of them rose to prominence he would help the other two in whatever way he could.  Nizam al-Mulk achieved achieved power first by becoming vizier of the Seljuq Empire. He then offered both his friends important positions in the Seljuq government. Hassan-i Sabbah accepted a government post but Omar Khayyam declined, preferring instead to stick to his study of mathematics and astronomy and to his devotion to women, poetry, and wine. Nizam al-Mulk eventually decided that Hassan-i Sabbah had become too powerful and was threatening his own position in the Seljuk court. He then engineered a plot to have Hassan-i Sabbah removed from office and disgraced. Hassan-i Sabbah never forgave Nizam al-Mulk for this betrayal. Years later, after he had organized the Assassin sect at Alamut in Iran, Nizam al-Mulk was the very first victim of Hassan-i Sabbah’s trained assassins. When I was in Iran I visited Alamut and also the tomb of Nizam al-Mulk in Esfahan. Unfortunately I was unable to visit the tomb of Omar Khayyam in Nishapur. I was still ruing this omission when I finished the bottle of Stanushina.

Entrance to the tomb of Nizam al-Mulk in Esfahan, Iran