Page 211 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 211
Wine and food
I believe that we must apply the new trends as well as listening to tradition. There is no
point in demanding that people from Štajerska, who have been drinking white wines all
their lives, start drinking red wine with red meat or with game. In the extensive range of
the aromas and flavours of white wines, a person from Štajerska will be able to select one
that is to his or her taste. The same goes for people from the Mediterranean: we would never
start persuading them to drink white wine with fish. They will simply choose a lighter, less
tart red wine. There is also a great variety of blended wines, both red and white and with
different provenances, even with the special personal note of a specific winemaker.
I also believe that the declarations of which wine is recommended with which food that
are found in specialist and popular literature are just clichés that fail to follow the most
important rule of all: “wine must be in harmony with food”. Every chef gives the food he or
she prepares a special character with regard to taste by adding varying amounts of different
spices and herbs and every winemaker does the same with his or her wine. This is why there
are so many different Chardonnays, Cabernet Sauvignons and other wines that come from
the same variety. Wines from the same variety and the same provenance do not necessarily
have the same aroma and flavour. Thus
we have to choose the wine that will
most suit the food we prepare at home;
and in restaurants we should consult
the sommelier. I remember how I was
once in company asked to choose the
wine to be served with individual
dishes. I suggested a high “predicate”
wine with the dessert without actually
trying the food first. The dish had a
pronounced taste of cinnamon, which
did not suit the wine at all and I had to
advise my companions to rinse their
mouth with water.
Clichéd recommendations perhaps
suit simple, ordinary dishes that we
sometimes label peasant food, although
this description is not always accurate.
These dishes suit a quality wine with-
out much of an aroma, but with a nice
bouquet. Thus, for example, Cviček or
a red from Dolenjska would go well
with roast pork or blood sausage.
Even the old Romans had a saying:
“De gustibus non est disputandum”
meaning ‘in matters of taste there is
Hospitality in a Haloze wine cellar: dry salami
from pork and boar meat and the “house” white
wine. The Flajs wine cellar, Majski vrh, 2006.
Photo: Aleš Gačnik.
207
I believe that we must apply the new trends as well as listening to tradition. There is no
point in demanding that people from Štajerska, who have been drinking white wines all
their lives, start drinking red wine with red meat or with game. In the extensive range of
the aromas and flavours of white wines, a person from Štajerska will be able to select one
that is to his or her taste. The same goes for people from the Mediterranean: we would never
start persuading them to drink white wine with fish. They will simply choose a lighter, less
tart red wine. There is also a great variety of blended wines, both red and white and with
different provenances, even with the special personal note of a specific winemaker.
I also believe that the declarations of which wine is recommended with which food that
are found in specialist and popular literature are just clichés that fail to follow the most
important rule of all: “wine must be in harmony with food”. Every chef gives the food he or
she prepares a special character with regard to taste by adding varying amounts of different
spices and herbs and every winemaker does the same with his or her wine. This is why there
are so many different Chardonnays, Cabernet Sauvignons and other wines that come from
the same variety. Wines from the same variety and the same provenance do not necessarily
have the same aroma and flavour. Thus
we have to choose the wine that will
most suit the food we prepare at home;
and in restaurants we should consult
the sommelier. I remember how I was
once in company asked to choose the
wine to be served with individual
dishes. I suggested a high “predicate”
wine with the dessert without actually
trying the food first. The dish had a
pronounced taste of cinnamon, which
did not suit the wine at all and I had to
advise my companions to rinse their
mouth with water.
Clichéd recommendations perhaps
suit simple, ordinary dishes that we
sometimes label peasant food, although
this description is not always accurate.
These dishes suit a quality wine with-
out much of an aroma, but with a nice
bouquet. Thus, for example, Cviček or
a red from Dolenjska would go well
with roast pork or blood sausage.
Even the old Romans had a saying:
“De gustibus non est disputandum”
meaning ‘in matters of taste there is
Hospitality in a Haloze wine cellar: dry salami
from pork and boar meat and the “house” white
wine. The Flajs wine cellar, Majski vrh, 2006.
Photo: Aleš Gačnik.
207
