Page 213 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 213
e and food
Oenologists have their own professional society of The sommelier’s outfit and equipment, 2006.
winegrowers and winemakers. Sommeliers are in Photos: Staša Cafuta.
Slovenia united in two societies, based in Maribor
and Nova Gorica. The latter is, via the society of
Italian sommeliers, also a part of an international
organisation. There are three levels of courses for
sommeliers: each includes 80 hours of theoreti-
cal and practical work, and after the exams at all
three levels students can work as sommeliers, i.e.
advising on food and drink, usually in elite hotels
and restaurants. Most Slovene sommeliers have
completed catering school.
I would like to advise those who like wine to attend sommelier courses even if they do not
intend to work in this profession, as it will improve their enjoyment of food and drink. It
is also useful if winegrowers who themselves produce bottled wines, as well as oenologists,
improve their culinary knowledge.
A sommelier team at the Prestige
TOP 30 wine tasting. The Zlati grič
golf course, Slovenske konjice, 2004.
Photo: Zavod SloVino.
209
Oenologists have their own professional society of The sommelier’s outfit and equipment, 2006.
winegrowers and winemakers. Sommeliers are in Photos: Staša Cafuta.
Slovenia united in two societies, based in Maribor
and Nova Gorica. The latter is, via the society of
Italian sommeliers, also a part of an international
organisation. There are three levels of courses for
sommeliers: each includes 80 hours of theoreti-
cal and practical work, and after the exams at all
three levels students can work as sommeliers, i.e.
advising on food and drink, usually in elite hotels
and restaurants. Most Slovene sommeliers have
completed catering school.
I would like to advise those who like wine to attend sommelier courses even if they do not
intend to work in this profession, as it will improve their enjoyment of food and drink. It
is also useful if winegrowers who themselves produce bottled wines, as well as oenologists,
improve their culinary knowledge.
A sommelier team at the Prestige
TOP 30 wine tasting. The Zlati grič
golf course, Slovenske konjice, 2004.
Photo: Zavod SloVino.
209
