Page 201 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 201
The wine trade and catering
Young wine in a historical Thousands of years of winemaking in Istra, combined with the modern
ambience. Ptuj Castle, 2006. marketing of Koper wines. Vinakoper, 2007. Photo: Aleš Gačnik.
Photo: Aleš Gačnik.
ing wine with food is growing,
in line with the slogan “Drink
little, drink well!” While the mass
consumption of wine is falling,
the number of those addicted to
alcohol is not decreasing, which
Bottling wine as a souvenir of a visit to The Cuk wine house in Lendavske gorice is making an increasingly
a cellar. Brodnjak’s house, Veliki Okič important contribution to the development of this area, 2006.
in Haloze. Photo: Aleš Gačnik. Photo: Aleš Gačnik.
demands that wine professionals put even more effort into
the re-education of drinkers towards a healthier approach to
drinking. Legislation states that all the processing of wine
up to the bottling can take place only in a winemaking
area: winemakers then deliver their wines to distribution
centres or catering establishments, so wine cellars and
draught wine shops in towns have become history. Catering
is modernising: establishments with gourmet food and
drink, offering a place for friendly gatherings, celebrations
and for tourists will be the ones that survive.
197
Young wine in a historical Thousands of years of winemaking in Istra, combined with the modern
ambience. Ptuj Castle, 2006. marketing of Koper wines. Vinakoper, 2007. Photo: Aleš Gačnik.
Photo: Aleš Gačnik.
ing wine with food is growing,
in line with the slogan “Drink
little, drink well!” While the mass
consumption of wine is falling,
the number of those addicted to
alcohol is not decreasing, which
Bottling wine as a souvenir of a visit to The Cuk wine house in Lendavske gorice is making an increasingly
a cellar. Brodnjak’s house, Veliki Okič important contribution to the development of this area, 2006.
in Haloze. Photo: Aleš Gačnik. Photo: Aleš Gačnik.
demands that wine professionals put even more effort into
the re-education of drinkers towards a healthier approach to
drinking. Legislation states that all the processing of wine
up to the bottling can take place only in a winemaking
area: winemakers then deliver their wines to distribution
centres or catering establishments, so wine cellars and
draught wine shops in towns have become history. Catering
is modernising: establishments with gourmet food and
drink, offering a place for friendly gatherings, celebrations
and for tourists will be the ones that survive.
197
