GLOBAL WINE

Pleased to get a bottle wine. Not any wine. My first Japanese wine. Not knowing anything about Japanese wine I was curious how does it taste like. Japanese cuisine is very different from what we are used to. I also have in mind small gifts Japanese clients bring while visting vignerons in this area. They are unique, completely different from our perception of sweets. 
The wine I was about to taste was even awarded with gold medal from Japan wine competition 2012, a indigenous grape Koshu. If you don't know anything about a product, a gold medal should give you a hint of quality...?
While puring the wine into glass everything was clear immediately. Almost no color which speaks about production method. And odour that reminded me on Pinela, a grape variety from Vipava valley. Young and fresh, yet less intense than Pinela. Another common point was acidity, both have higher acidity level. Two wines grown and produced far apart on the Globe, further is almost not possible. Why do they have so much in common? Is it global understanding of winemaking or globalization of taste? Is it realy necessary for a small vigneron from Vipava valley to think the same way as big beverage producer? Strange ways indeed....Curious for my next Japanese wine made of grapes.
   

SOMETHING ORANGE IN THE AIR

Last April Friday in Izola. Encouraged with last year's positive responses the second Orange wine festival took place. http://www.zakladi-istre.si/images/stories/2013/OWF_mailing_A4_SLO.pdf 
Even bigger and better organized, better promoted. Even more (orange) wine lovers came. Beautiful Adriatic town Izola was over swelling with life. It was a chance to taste wines from 55 producers, all s.c. orange wines from 6 countries, even Georgia. There were also restaurants and other food producers offering their bits to taste. Not orange, none of them. 
People were in good mood tasting, asking about wines and talking to vignerons. Later on, questions became not so important, more some wine in glass. As it says in brochure issued for the occasion, "orange" wines are predominantly produced nature friendly, some even with bio dynamic method. Predominantly? What is than common criteria for "orange" wine? The color? Nobody was asking what hue of "orange" makes a wine "orange"? Is it important? Obviously not. 
There is one common point of this event; seems like everybody had fun and enjoyed it. 

note something orange in a bowl...

  
    

WILD ASPARAGUS

Due to longer cold period they appeared a bit later this year  than usual, but they grow even more vigorously. Wild Asparagus (Asparagus acutifolius). They thrive on calcerous soil and hard to get to slopes. Considered to be healthy they have much stronger taste than cultivated variety and lot more minerals. As delicasy they are used in mediteranean cuisine. I prepared them in barley risoto with extra vergine olive oil. Barley is best to prepare a day before, for it soaks up lots of moisture. 
For even more moisture in mouth I recommend Gravner's Rebula 2004.

 

GRAPE GEM

Sometimes Tartaric acid in grape juice forms arty crystals

SALAMI IN SLAP

For the seventh time salami making contest took place in village Slap near Vipava. This kind of contest is gaining on popularity in Vipava valley. About 6 or 7 similar events are taking place this spring. Traditionally salami are made in winter to use cold weather for the process. 
Quality of salami depend greatly on raw material used. Second factor of great importance is curing or fermentation process. A proper place is needed for fermentation. It shouldn't be to warm or too cold, with proper humidity. Not too dry to prevent holes in salami which can spoil the product through oxidation or not too humid to prevent roting. Most salami in Vipava valley are made from pig meat and lard, best parts are both legs. Some may say it is pity to use such good meat which can be used for dried ham. I say it is worth for this is what i eat. Most of contestants make only small amount of salami for themselves. And of course to enjoy it with good friends.

proper place for curing is "home" to many salami

22 samples are ready to for evaluation

aftertasting...

CULTIVATED MULBERRY

For the same reason as elsewhere in Europe, Mulberrys were domesticated centuries ago in western Slovenia. Silkworms and wood. Actually first they brought black Mulberry for wood and later white Mulberry for their foliage which is more apropriate for silkworm growth. Mulberry trees make thick shadow, they are planted for decoration and many of them cultivated are pruned to an umbrela- like shape. With their typical shape Mulberry trees are part of cultural landscape in western Slovenia, although once they were spread all over Slovenia.

enclosed backyard in Karst called "borjač" with Mulberry trees

woven branches of Mulberry tree (not pruned yet)

wild growing white Mulberry tree

 
   

NEVER TOO LATE

for Orange cookies and Almond-Carob fruit macarons