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| Sometimes Tartaric acid in grape juice forms arty crystals |
about wine and food from western part of Slovenia; Vipava valley, Karst, Brda... and beyond
Showing posts with label Brda. Show all posts
Showing posts with label Brda. Show all posts
Friday, April 5, 2013
Tuesday, September 4, 2012
WINE AND HORSE
Do horses drink wine? Probably yes, if one offers it to horse. It would be pity though to offer wine which this horse's owner makes.
Painstaking and precise work in vineyards through the year, with low yield, long maturation process in clay vessels from Georgia and later wooden barrels tell different story of the wine.
In fact this makes Joško's wine unique. He is responsible for small wine making revolution in this part of Slovenia, Italy and beyond. Afterwards many winemakers couldn't resist the temptation of making wine in quevri, also called amphora...
But it isn't just the process. It is his philosophy from pruning in winter and through the year to harvesting the grapes. Just to mention the work in vineyard. The wine Joško Gravner makes is very different from wine made in Georgia, at least as far what I tasted. Georgian ancient tradition of wine making inspired him to make his wines, not to copy them. The wines Joško makes definitely aren't something one would just make a sip and say: OK.
His white wines are rich in taste, with herbal, also fruity note, fresh and clean in mouth.
http://www.wineanorak.com/italy/joskogravner.htm
When everybody complain about bad year for vine growing, he says: this is my best vintage so far.
I'm anxious to see what Joško makes out of this challenging year.
Painstaking and precise work in vineyards through the year, with low yield, long maturation process in clay vessels from Georgia and later wooden barrels tell different story of the wine.
In fact this makes Joško's wine unique. He is responsible for small wine making revolution in this part of Slovenia, Italy and beyond. Afterwards many winemakers couldn't resist the temptation of making wine in quevri, also called amphora...
But it isn't just the process. It is his philosophy from pruning in winter and through the year to harvesting the grapes. Just to mention the work in vineyard. The wine Joško Gravner makes is very different from wine made in Georgia, at least as far what I tasted. Georgian ancient tradition of wine making inspired him to make his wines, not to copy them. The wines Joško makes definitely aren't something one would just make a sip and say: OK.
His white wines are rich in taste, with herbal, also fruity note, fresh and clean in mouth.
http://www.wineanorak.com/italy/joskogravner.htm
When everybody complain about bad year for vine growing, he says: this is my best vintage so far.
I'm anxious to see what Joško makes out of this challenging year.
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| any wine left for me? |
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| ...just some goats inside... |
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| ...years ago they were "born" in amphora |
Monday, July 16, 2012
APRICOT TIME
These days almost everything comes from China. We may like it or not. But we don't think apricots originate from China. Most of us like them. They have been domesticated in Europe long time ago. As many Chinese products today even further around the globe.
Apricots did very well this year in Vipava valley and Brda.
Farming and forestry Institute Nova Gorica, it's branch in Ajdovščina organized a small apricot festival which took place in Planina by Ajdovščina for the first time on this scale. Over 30 apricot varieties grown in Vipava valley and Brda were on display, most of them available to taste. 15 apricot jams from different varieties, made by the same method offered an interesting tasting experience. Amazing what a difference, even greater as tasting apricots raw. Housewife association from Planina prepared a simple menu always using apricots as ingredient. I found tomato-apricot soup with herb croutons superb. Spicy apricot jam was my second favourite.
I hope next year this event will evolve to something even bigger and better promoted. In any case it is worth visiting and tasting. Apricots could give us so much more than just apricot jam or juice.
Apricots did very well this year in Vipava valley and Brda.
Farming and forestry Institute Nova Gorica, it's branch in Ajdovščina organized a small apricot festival which took place in Planina by Ajdovščina for the first time on this scale. Over 30 apricot varieties grown in Vipava valley and Brda were on display, most of them available to taste. 15 apricot jams from different varieties, made by the same method offered an interesting tasting experience. Amazing what a difference, even greater as tasting apricots raw. Housewife association from Planina prepared a simple menu always using apricots as ingredient. I found tomato-apricot soup with herb croutons superb. Spicy apricot jam was my second favourite.
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| probably not world longest pancake with apricot jam, but it wanished in no time |
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| Apricot kernels are good source of vitamin B17 |
Wednesday, June 6, 2012
BRDA
The most successful wine region in Slovenia is undoubtedly Brda. Numerous events linked to tradition, old and (re)invented, always is the connecting thread wine. Decades ago fruit production was the main source of income. Today it is wine and tourism. For this year's Cherry festival some wineries also opened their doors to public.
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| hospitality and natural wine at Janko Štekar's in Snežatno |
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| tranquility at Štekar's pool |
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| Šmartno |
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| Šmartno |
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| wine tasting spots at Šmartno |
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| sparkling wine cellar Sirk-Bjana |
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