Page 111 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 111
ognising a wine
The assessment of Cviček in Kostanjevica, 2000. The In conversation with colleagues at the assessment of Cviček
Terčelj family archive. in Kostanjevica, 2003. The Terčelj family archive.
which forms Cviček’s central character. Modra Frankinja gives it a nice colour and
body, and Kraljevina the mildness that tones down the acidity. If we measure quality
only by the fullness and harmony of its composition, then Cviček, of course, is not a
quality wine. Cviček’s main value is in Žametna Črnina. The general view that Cviček
is a very acidic wine is, of course, wrong. It has a pleasant and moderate acidity, which is
more pronounced because the wine has little alcohol and a low extract. It is suitable as an
aid to digestion, especially with foods containing a fair amount of fat. The regulations on
the protection of Cviček with its traditional name Cviček PTP prescribes and determines
the processing of the grapes used and the composition of the wine. It describes Cviček
as a red wine with 40 to 50% (in exceptional cases 60%) of Žametna Črnina, 10 to 15%
of Kraljevina, 15% of Modra Frankinja, up to 10% of Laški Rizling and up to 15% of
other varieties that are still traditionally grown in Posavje. The Cviček consortium is in
charge of raising the quality of this wine and of supervising its marketing. In the past,
the grape varieties used for Cviček were grown together in mixed vineyards and were
then together processed into wine. Now it is recommended that each variety is planted,
picked and processed separately into must and young wine. Only then are they blended
in order to produce the proper Cviček character. I personally believe that in very good
vintages, Žametna Črnina would be enough for Cviček.
Metliška Črnina
is a blend of Žametna Črnina and Modra Frankinja, the latter appearing in a higher
proportion. The wine is full, nicely coloured, pleasant, with quite a bit of acidity and
moderate tartness. It is pleasantly drinkable, as its composition and flavour are adapted
to the market. The rules pertaining to the protection of traditional names also protected
Metliška Črnina and Belokranjec.
Bizeljsko Rdeče or Rdeče Bizeljsko
is composed of Žametna Črnina, Laški Rizling and Rumeni Plavec. The wine is light
red, full-bodied and with pronounced acidity. It has been known for centuries and also
deserves to have its name protected.
107
The assessment of Cviček in Kostanjevica, 2000. The In conversation with colleagues at the assessment of Cviček
Terčelj family archive. in Kostanjevica, 2003. The Terčelj family archive.
which forms Cviček’s central character. Modra Frankinja gives it a nice colour and
body, and Kraljevina the mildness that tones down the acidity. If we measure quality
only by the fullness and harmony of its composition, then Cviček, of course, is not a
quality wine. Cviček’s main value is in Žametna Črnina. The general view that Cviček
is a very acidic wine is, of course, wrong. It has a pleasant and moderate acidity, which is
more pronounced because the wine has little alcohol and a low extract. It is suitable as an
aid to digestion, especially with foods containing a fair amount of fat. The regulations on
the protection of Cviček with its traditional name Cviček PTP prescribes and determines
the processing of the grapes used and the composition of the wine. It describes Cviček
as a red wine with 40 to 50% (in exceptional cases 60%) of Žametna Črnina, 10 to 15%
of Kraljevina, 15% of Modra Frankinja, up to 10% of Laški Rizling and up to 15% of
other varieties that are still traditionally grown in Posavje. The Cviček consortium is in
charge of raising the quality of this wine and of supervising its marketing. In the past,
the grape varieties used for Cviček were grown together in mixed vineyards and were
then together processed into wine. Now it is recommended that each variety is planted,
picked and processed separately into must and young wine. Only then are they blended
in order to produce the proper Cviček character. I personally believe that in very good
vintages, Žametna Črnina would be enough for Cviček.
Metliška Črnina
is a blend of Žametna Črnina and Modra Frankinja, the latter appearing in a higher
proportion. The wine is full, nicely coloured, pleasant, with quite a bit of acidity and
moderate tartness. It is pleasantly drinkable, as its composition and flavour are adapted
to the market. The rules pertaining to the protection of traditional names also protected
Metliška Črnina and Belokranjec.
Bizeljsko Rdeče or Rdeče Bizeljsko
is composed of Žametna Črnina, Laški Rizling and Rumeni Plavec. The wine is light
red, full-bodied and with pronounced acidity. It has been known for centuries and also
deserves to have its name protected.
107
