Page 136 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 136
he Culture of Wine in Slovenia
I would like to single out a few practical possibilities. It is not my
intention to list the addresses, names or telephone numbers of
winemakers. There is a serious danger I would forget to include
someone and offend them. I will only give an insight into the
practical possibilities of learning about wine, so that every reader
can then find his or her own way of broadening their horizon.
Everyone has to constantly develop their sensory abilities. Even
good wine tasters have to keep tasting wine, thus training their
senses to perceive all the aromas and flavours and memorise
them. Wine’s composition is different every year and even in
the same year its richness differs from barrel to barrel, and this
is something the taster will have to store in their memory. The
better the perception of all the wine’s finesses, the easier it is to
remember the characteristics of wines and to compare them.
How to get to know
wine
For vocational education about viticulture, there are lower, sec-
ondary and further education schools, the Biotechnical Faculty
in Ljubljana and the Faculty of Agriculture in Maribor, all of
which include a wine specialisation in their programmes.
For those for whom wine is just a hobby, but who wish to get to
know it better and improve their knowledge, the faculties above,
as well as the Agricultural Institute of Slovenia and regional wine
institutes in Maribor, Novo Mesto and Nova Gorica, occasion-
ally organise courses and workshops about wine. I would like
to single out the following:
• The Agricultural Institute of Slovenia and the Biotechnical
Faculty organise courses for winegrowers’ societies, with
an emphasis on sensory perception.
• T he Belvin wine school organises group courses in
Ljubljana.
• T he Chair of Viticulture at the Biotechnical Faculty is of-
ficially authorised for the training of wine tasters. Seminars
consist of 80 hours of theoretical and practical work in
sensory perception. Attendees can sit a test at the end, which
enables them to take part in organised wine tastings.
132
I would like to single out a few practical possibilities. It is not my
intention to list the addresses, names or telephone numbers of
winemakers. There is a serious danger I would forget to include
someone and offend them. I will only give an insight into the
practical possibilities of learning about wine, so that every reader
can then find his or her own way of broadening their horizon.
Everyone has to constantly develop their sensory abilities. Even
good wine tasters have to keep tasting wine, thus training their
senses to perceive all the aromas and flavours and memorise
them. Wine’s composition is different every year and even in
the same year its richness differs from barrel to barrel, and this
is something the taster will have to store in their memory. The
better the perception of all the wine’s finesses, the easier it is to
remember the characteristics of wines and to compare them.
How to get to know
wine
For vocational education about viticulture, there are lower, sec-
ondary and further education schools, the Biotechnical Faculty
in Ljubljana and the Faculty of Agriculture in Maribor, all of
which include a wine specialisation in their programmes.
For those for whom wine is just a hobby, but who wish to get to
know it better and improve their knowledge, the faculties above,
as well as the Agricultural Institute of Slovenia and regional wine
institutes in Maribor, Novo Mesto and Nova Gorica, occasion-
ally organise courses and workshops about wine. I would like
to single out the following:
• The Agricultural Institute of Slovenia and the Biotechnical
Faculty organise courses for winegrowers’ societies, with
an emphasis on sensory perception.
• T he Belvin wine school organises group courses in
Ljubljana.
• T he Chair of Viticulture at the Biotechnical Faculty is of-
ficially authorised for the training of wine tasters. Seminars
consist of 80 hours of theoretical and practical work in
sensory perception. Attendees can sit a test at the end, which
enables them to take part in organised wine tastings.
132
