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.

 

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.

any wine left for me?

...just some goats inside...

...years ago they were "born" in amphora