The geographical position of the island of Korčula and favorable climatic conditions influence of the development of viticulture and contribute to the taste and quality of the island's wines. The island of Korčula is known for its autochthonous wine varieties: Grk, Rukatac, Pošip and Plavac mali. The tradition of farming has been recorded since the very beginnings of the first settlers on the island and is an essential part of the identity and heritage of the people of Korčula. The Korčula vineyard makes part of the Croatian subregion of the Central and South Dalmatia, and the Čara-Smokvica and Lumbarda vineyards are regions known for the cultivation of autochthonous white wine varieties and the production of Pošip, Rukatac and Grk white wines. The traditional custom of pairing food and wine is a trend that started on the island in the past. Pošip, Grk and Rukatac combine their aromas with various Dalmatian fish, meat and sweet dishes, from hot/cold appetizers to main dishes and sweet dishes or fruit. The enogastronomy of the island of Korčula and its enormous potential have a positive effect on the development of the island. The islanders promote the island through various enogastronomic events, especially in the summer months and through wine tours, and Korčula is deservedly part of the world's famous wine and gastronomic destinations that tourists like to visit. Viticulture on the island of Korčula has a rich past, and thanks to the arrival of younger generations who are increasingly turning to viticulture and winemaking, a bright future is assured.