Dine
As Salon Sauvignon is approaching fast, time calls for a warm-up and what better way than starting with Meum‘s protectively produced expression of Sauvignon blanc. We’re in Slovenske Konjice, on the hills of lower Štajerska Slovenija, and here is where…
Time to look at a real heavy-weight when it comes to Gewürztraminer. We’re at Steyer and, this time looking at what bringing this noble variety to the extreme, as noted in the title, can get. You should understand, if there…
For tonight I’ve chosen Fornazarič‘s Jakot. A wine dressed in black to symbolize its attentive production process with maceration, maturation in oak and long bottle-ageing in the cellar. Try reading Jakot backwards, and you’ll soon learn what’s the grape variety…
We’re moving to Posavje, specifically to the Bizeljsko hills tonight, to one of the most prominent families when it comes when speaking of sparkling wine. Yes, some of you guessed right, we’re at Istineč, looking at a wine that has…
Let us begin right away by saying this is not another foodie post. It’s a post about courage, ambition, confidence and respect. An impression of looking at what it takes to drive one of Slovenia’s most prominent restaurants – Hiša…
We’re returning to Karst today to the Štoka family to taste their selected Teran, or as written on the label Izbrani Teran. A deep-coloured red wine that spent a year of maturation in used oak vessels. We could say that…
We haven’t heard of Korenika & Moškon wines in a while, so let’s look at their Malvazija Selekcija, a wine produced from selected bunches coming from two vineyards that spent more than three years in barrels. Matej and Tina over…
Finally, I’ve had the pleasure of tasting something that generated quite some buzz in the last two years. I’m speaking of Radgonske Gorice‘s Untouched by light. A sparkle where producers took a lot of care to prevent any exposure to…
Brda, the hilly slopes between the Alps and Gulf of Trieste, you feel the warmth coming from the sea and the cold breeze blowing from the Alps. For today I’ve chosen a winemaker we haven’t yet had the pleasure of…
Ah, what a day! Finally some sun, and what better way to spend it in Brda over a chat with Edvard from Emeran Reya, and sipping his macerated wines. Such as this Yakot, made from Tokaj grapes, so infamously renamed…