Croatian wine of Croatian wine is white, with most of the remainder being red, and only a small percentage is rosé wines. In 2010, Croatia ranked 30th in wine producing countries with an estimated 50,000 tonnes. Wine is a popular drink in Croatia, and locals traditionally like to drink wine with their meals. Quite often, the wine is diluted with either still or sparkling water - producing a drink known as (a combination of white wine and carbonated water), and (a combination of red wine and still water). Like the rest of Central Europe and Southern Europe, viticulture in the present-day Croatia
Marsala wine are "secco" (with a maximum 40 grams of residual sugar per liter), "semisecco" (41–100 g/l) and "sweet" (over 100 g/l). The color and aging classifications are as follows: Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve its drier versions chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, and the sweeter at room temperature as a dessert wine. Marsala is sometimes discussed with another Sicilian wine, "Passito di Pantelleria" (Pantelleria Island's raisin wine). Marsala wine is frequently used in cooking, and is