Page 128 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 128
he Culture of Wine in Slovenia
In Slovenia, as in Germany, sparkling wine is made with the classical method using fresh
wine with low alcohol and a pleasant, but noticeable acidity. The French in Champagne,
the home of sparkling wines, use full-bodied mature wines with a fruity aroma. In the
production of sparkling wine, yeast and sugar is added, so that the yeast ferments in the
alcohol. Fermentation produces lees, i.e. dead yeast, and these slowly settle in the bottle
neck. The longer the wine lies on lees before being separated, the higher the quality of
the wine and the smaller and longer lasting the bubbles when the wine is poured. Amino
acids and polypeptides from the lees transfer into the wine (creating the cores from which
CO2 bubbles are released), and together with alcohols create aromatic substances, as well
as making it easier for the CO2 to dissolve in the wine. If yeast that does not produce lees is
used, as it is contained in special capsules, the wine is ready to be sold immediately after
fermentation, but the quality is lower as there is no finesse in the aroma and the CO2 bubbles
are large and quickly disappear. But it is exactly the foaming and sparkling of sparkling
wines that gives them their charm. Sparkling wine produced using the classical method is
in Slovenia made by the Gornja Radgona Wine Cellar (Zlata Penina – golden label) and
by private winemakers such as Janez Istenič in the Bizeljsko area, Jože Frelih in Šentrupert
in Dolenjska, Sirk-Bjana in the Brda, Jazbec in Tupelče on the Kras.
Most of the other wine cellars use the Charmat procedure. A number of smaller winemakers
use the fast classical procedure using immobilised yeast (small spherical shapes), which
do not create lees.
The name Champagne can only be used for sparkling wine made in Champagne in France.
Special wines
The Rules from 2004 (Official Journal of the Republic of Slovenia, 43/04) prescribe the
conditions for special wines. Wines are classified as:
a) natural, sweet or dessert wines,
b) alcoholised or liqueur wines,
c) aromatised wines.
In the description below I have slightly modified this classification, taking into account
international regulations. Internationally, there are the following categories:
a) natural dessert wines or special wines,
b) liqueur wines,
c) aromatised wines.
Natural dessert wines
are special wines made using a specific method, without anything being added to the
must or the wine. They can be dry or sweet:
a./1 wine obtained under a “veil” (usually dry)
Such wine is produced when must is fully fermented and the wine remains in a barrel
that is not full. On the surface of the wine special yeasts develop and create a membrane
or a veil (souis-voile), preventing the oxidation of the wine and maintaining a reductive
state, which gives the wine a unique aroma and flavour. These wines are called Sherry.
124
In Slovenia, as in Germany, sparkling wine is made with the classical method using fresh
wine with low alcohol and a pleasant, but noticeable acidity. The French in Champagne,
the home of sparkling wines, use full-bodied mature wines with a fruity aroma. In the
production of sparkling wine, yeast and sugar is added, so that the yeast ferments in the
alcohol. Fermentation produces lees, i.e. dead yeast, and these slowly settle in the bottle
neck. The longer the wine lies on lees before being separated, the higher the quality of
the wine and the smaller and longer lasting the bubbles when the wine is poured. Amino
acids and polypeptides from the lees transfer into the wine (creating the cores from which
CO2 bubbles are released), and together with alcohols create aromatic substances, as well
as making it easier for the CO2 to dissolve in the wine. If yeast that does not produce lees is
used, as it is contained in special capsules, the wine is ready to be sold immediately after
fermentation, but the quality is lower as there is no finesse in the aroma and the CO2 bubbles
are large and quickly disappear. But it is exactly the foaming and sparkling of sparkling
wines that gives them their charm. Sparkling wine produced using the classical method is
in Slovenia made by the Gornja Radgona Wine Cellar (Zlata Penina – golden label) and
by private winemakers such as Janez Istenič in the Bizeljsko area, Jože Frelih in Šentrupert
in Dolenjska, Sirk-Bjana in the Brda, Jazbec in Tupelče on the Kras.
Most of the other wine cellars use the Charmat procedure. A number of smaller winemakers
use the fast classical procedure using immobilised yeast (small spherical shapes), which
do not create lees.
The name Champagne can only be used for sparkling wine made in Champagne in France.
Special wines
The Rules from 2004 (Official Journal of the Republic of Slovenia, 43/04) prescribe the
conditions for special wines. Wines are classified as:
a) natural, sweet or dessert wines,
b) alcoholised or liqueur wines,
c) aromatised wines.
In the description below I have slightly modified this classification, taking into account
international regulations. Internationally, there are the following categories:
a) natural dessert wines or special wines,
b) liqueur wines,
c) aromatised wines.
Natural dessert wines
are special wines made using a specific method, without anything being added to the
must or the wine. They can be dry or sweet:
a./1 wine obtained under a “veil” (usually dry)
Such wine is produced when must is fully fermented and the wine remains in a barrel
that is not full. On the surface of the wine special yeasts develop and create a membrane
or a veil (souis-voile), preventing the oxidation of the wine and maintaining a reductive
state, which gives the wine a unique aroma and flavour. These wines are called Sherry.
124
