Page 210 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 210
he Culture of Wine in Slovenia
of wines on the market. We now have wines with more finesse in aroma and taste. The
sensory art of smelling and tasting food and wine has progressed, striving to find the best
combinations of the two. For a long time, the French were far ahead in this regard as they
consumed high quality wines with refined food in the preparation of which many spices
and herbs were used. They established some international rules regarding the choice of
wine and food:
• White wine is consumed with “white” meat, i.e. fish and poultry;
• R ed wine is consumed with red meat, in particular game;
• O nly dry wines should be consumed with food, except with desserts that require
wine with some residual sugar;
• Young wines should be drunk before older ones;
• L ight wines should be drunk before high quality wines;
• W hite wines should be consumed before red wines;
• T he higher the quality of food, the higher should be the quality of the wine;
• White or sparkling wine can be served as an aperitif;
• Strong alcoholic drinks are served after food;
• T he right temperature of wine is very important: white wine should be served at
10-12 ˚C and red at 14-18 ˚C.
These French rules were the first of their kind and still apply. Another rule must be added,
though: the aroma and taste of the food must be in harmony with the aroma and taste of
the wine. But rules are no longer adhered to as strictly as they used to be, be it with regard
to dress code or good manners or, indeed, food and drink. Everything is more relaxed and
new ways and combinations are sought after.
The assessment of stew in comparison with selected wines. The Ptuj Bread is an irreplaceable
Lion’s Club obarjada (stew festival). Ptuj, 2006. Photo: Aleš Gačnik. component of wine tastings,
2006. Photo: Aleš Gačnik.
206
of wines on the market. We now have wines with more finesse in aroma and taste. The
sensory art of smelling and tasting food and wine has progressed, striving to find the best
combinations of the two. For a long time, the French were far ahead in this regard as they
consumed high quality wines with refined food in the preparation of which many spices
and herbs were used. They established some international rules regarding the choice of
wine and food:
• White wine is consumed with “white” meat, i.e. fish and poultry;
• R ed wine is consumed with red meat, in particular game;
• O nly dry wines should be consumed with food, except with desserts that require
wine with some residual sugar;
• Young wines should be drunk before older ones;
• L ight wines should be drunk before high quality wines;
• W hite wines should be consumed before red wines;
• T he higher the quality of food, the higher should be the quality of the wine;
• White or sparkling wine can be served as an aperitif;
• Strong alcoholic drinks are served after food;
• T he right temperature of wine is very important: white wine should be served at
10-12 ˚C and red at 14-18 ˚C.
These French rules were the first of their kind and still apply. Another rule must be added,
though: the aroma and taste of the food must be in harmony with the aroma and taste of
the wine. But rules are no longer adhered to as strictly as they used to be, be it with regard
to dress code or good manners or, indeed, food and drink. Everything is more relaxed and
new ways and combinations are sought after.
The assessment of stew in comparison with selected wines. The Ptuj Bread is an irreplaceable
Lion’s Club obarjada (stew festival). Ptuj, 2006. Photo: Aleš Gačnik. component of wine tastings,
2006. Photo: Aleš Gačnik.
206
