Wines

Wine is the most complex drink in the world, containing more than a thousand compounds that can be identified.

It has a cult status among alcoholic beverages. It is one of the oldest and most widely consumed drinks in the world, with a rich history and cultural significance. Wines are present at many social events, celebrations and are often associated with various culinary experiences and tourism and are a powerful promotional tool.

Slovenia is a small but extremely diverse country located in Central Europe, with a wide variety of wines due to its geographical diversity and climatic conditions. Slovenian wines are appreciated for their quality, indigenous varieties and traditional production approaches.

What are the main characteristics of Slovenian wines?
Indigenous varieties: Slovenia boasts some interesting varieties. Among the best known are zelen, pinela, klarnica, modra frankinja, refosk, pokalca, rebula, vitovska grganja.

Wine-growing regions: Slovenia has three wine-growing regions, divided into nine wine-growing districts; Podravje, comprising Štajerska Slovenia and Prekmurje; Posavje, with Bizeljsko-Sremic, Dolenjska and Beła Krajina; and Primorska, comprising the Vipava Valley, Goriška Brda, Karst and Slovenian Istria.

Production methods: many Slovenian winemakers still follow traditional approaches to wine production. The vineyards are mostly located in steep areas, which ensures an optimal amount of sunshine, but the work in the vineyards is much more demanding and requires more manual labour. The vineyards are also mostly older.

How do we classify wines?
We divide wines into white, red, and rose, depending on their colour.
By variety; this designation is linked to the base variety and the wine must contain at least 85% of it. Wines produced by blending different varieties are called couve.
By vintage where the designation means the year of harvest.
According to origin, which has become an important marketing tool.
In terms of residual sugar, still wines are divided into dry (sugar not exceeding 9g/l and total acidity not exceeding 2g/l), semi-dry (sugar below 18g/l and xylitol below 10g/l), semi-sweet if the sugar does not exceed 45g/l and sweet if this concentration is exceeded.
According to their carbon dioxide content, wines are divided into still, and sparkling wines.

Which wine is served with certain foods?
The wine should be more acidic than the food.
The wine should be sweeter than the food.
The wine should be as intense as the food.
Red wines go best with red meats, aged cheeses, fatty foods.
White wines go best with white meats and fish or light foods.
Wine is better paired with sauces than with meat, pasta or risotto.
Spicy foods will go better with lower alcohol wines.
Sparkling wines are refreshing and go well with salty and fried foods.

What should be the temperature of the wine served?

It is always a good idea to check the winemaker’s recommendations, as the recommended temperatures may vary slightly depending on the style and region. If the wine is too cold it may lose its flavour notes, if it is too warm it may lose its structure. However, there are some general guidelines:
Light white wines should be served at a temperature of 8 to 12°C.
Medium-heavy white wines from 10 to 14°C
Light red wines from 12 to 16°C
Medium-heavy red wines from 14 to 18°C
Full heavy red wines from 16 to 20°C
Dry rosé wines from 8 to 12°C
Sparkling wines from 6 to 10°C