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

 

VIPAVA SPARKLING

Gaining on popularity worldwide, sparkling wine is no exception also in Vipava valley. About 10 years ago there may only be one or two sparkling wine producers in entire Vipava valley. There is no tradition of making sparkling wine in Vipava valley, many winemakers decided to try it recently anyway. What drives them to this decision? They stressed the personal challenge of making something new, but other momentum is certainly of financial nature, there is demand on sparkling wines in Slovenia. 
Recently Tourist information center in Vipava organized a nice tasting of sparkling wines from Vipava valley, upper part mostly. It wasn't just a tasting. The art of sparkling wine production was explained along with tasting samples starting with base for sparkling wine and further process stages before it is ready for drinking. Afterwards five different sparkling wines were to taste. From white to rose, from dry to sweet. Seems there is no limit in sparkling wine range.         
Will any winemaker in Vipava valley reach the quality to have guts and make only sparkling wine ?

small globules as yeast carrier still in bottle

opening sparkling wine shouldn't end with loud cork explosion

    

VIENNA CALLING-ORANGE

For the first time on this scale in Austria so called orange wine producers had their wine presentation in Radisson Blu Palais Hotel in Vienna. About 30 producers from Slovenia, Italy, Croatia and Austria together. Stylish historic hotel in the heart of Vienna. From the street nothing pointed on this event, but immediately on entrance signs marked the way to the second floor and great hall buzzing with people. Event was well organized, those who came showed genuine interest. Estimated 500 people visited this one afternoon event. Is it a lot or not, hard to tell. With about 1,7 million inhabitants Vienna is almost as populated as whole Slovenia with it's 2,0 million people. 
Most of Austrian wine is very different from wine presented on this event. Their wine is intended to be drunk in one or two years, not kept longer. Austrian wine market is doing well, from this point of view they don't have to change. Even if Austria is one of the countries in the EU with largest number of ECO or organic products, wine isn't one of them. Maybe there is the chance for Slovenian wine makers who are making s.c. orange wine, many of them are organic producers starting in vineyard and continuing in the cellar, sincerely believing in their product. 
In almost one week time after, I didn't notice much attention of Austrian media about this event. A lot more in Slovenia, though. 

Just recently I talked to a young winemaker near Vipava on occasion of opening their cellar to visitors. His wine is very conventional style as what majority of winemakers in Vipava valley are doing. Cold fermentation, selected yeasts, filtration etc. He heard of this great orange wine event in Vienna and would like to make some orange wine himself. 
Piece of cake, here is the recipe: How to make Orange Wine