Page 237 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 237
Summary
And consenquently, this resulted in a high quality of Slovene wines at the same time as in
a wide diversity of wine growing regions.
The wine accompanies man in his everyday life, at every important moment in his life: at
birth, baptism, recruitment, marriage, death, during negotiations, conclusion of contracts,
and many other. Back in time, the wine was drunk only after difficult labour and with
nourishing food. But its consumption has been changing with time and different ways of
living. Besides that, the level of education, and awareness of its positive but also negative
effects, such as addiction, equally matter.
After WW II, the quality of wine has improved. The consumer has become more educated
and able to discover the richness of wine, its numerous odours and flavours. More he gets
to know it, more his quality and standard of life rise. The wine helps to make life nicer. It
is no longer only a stuporous substance, but something agreable to be consumed in small
quantities and for pleasure. In order to achieve a high level of wine consumption culture,
people ought to:
• r ealise what the wine is and what its richness is;
• r ecognise the wine by its provenence, variety and quality;
• consume wine with food – choose wines according to smell and taste;
• get to know wine-growing regions and wine-growers.
The compounds of wine are of extreme importance. Everybody knows that wine contains
ethanol, sugar, acids, probably tannins and some minerals. Far less known are polyphenols
which have beneficial effects on the cardiovascular system, and acids which fuse with alco-
hols during the fermentation process into aromatic esters. Very important are many other
aromatic substances which give wine its specific aromas. Changes in the wine composition
due to alcoholic and maleolactic fermentation, as well as the redox reactions potential in
the wine, cannot be neglected either. Wine compounds directly affect wine's quality which
is assessed by specific commissions using the sensory perception. The acquired degree of
quality is then marked on a label.
When evaluating wine, the first step is to observe its »looks« - colour and clarity. Follow
smell, taste, grape variety or blend, geographic origin, quality and technology of produc-
tion. The book comprehensively explains the technology of »barrique«, and outlines the
future of wine also as eco- and integrated production.
To enjoy the wine, we have to get to know it, first in theory, and then in practice. Differ-
ent books and other literature, films, videos and similar take care of the theory. But more
important is practice. There are varous possibilities to practice:
• p ersonal acquaintance with wine connoisseurs;
• s pecific associations, orders, clubs, fraternities, and similar;
• celebrations involving wine;
• open-door events in wine cellars;
• tourist wine roads and tourist farms.
233
And consenquently, this resulted in a high quality of Slovene wines at the same time as in
a wide diversity of wine growing regions.
The wine accompanies man in his everyday life, at every important moment in his life: at
birth, baptism, recruitment, marriage, death, during negotiations, conclusion of contracts,
and many other. Back in time, the wine was drunk only after difficult labour and with
nourishing food. But its consumption has been changing with time and different ways of
living. Besides that, the level of education, and awareness of its positive but also negative
effects, such as addiction, equally matter.
After WW II, the quality of wine has improved. The consumer has become more educated
and able to discover the richness of wine, its numerous odours and flavours. More he gets
to know it, more his quality and standard of life rise. The wine helps to make life nicer. It
is no longer only a stuporous substance, but something agreable to be consumed in small
quantities and for pleasure. In order to achieve a high level of wine consumption culture,
people ought to:
• r ealise what the wine is and what its richness is;
• r ecognise the wine by its provenence, variety and quality;
• consume wine with food – choose wines according to smell and taste;
• get to know wine-growing regions and wine-growers.
The compounds of wine are of extreme importance. Everybody knows that wine contains
ethanol, sugar, acids, probably tannins and some minerals. Far less known are polyphenols
which have beneficial effects on the cardiovascular system, and acids which fuse with alco-
hols during the fermentation process into aromatic esters. Very important are many other
aromatic substances which give wine its specific aromas. Changes in the wine composition
due to alcoholic and maleolactic fermentation, as well as the redox reactions potential in
the wine, cannot be neglected either. Wine compounds directly affect wine's quality which
is assessed by specific commissions using the sensory perception. The acquired degree of
quality is then marked on a label.
When evaluating wine, the first step is to observe its »looks« - colour and clarity. Follow
smell, taste, grape variety or blend, geographic origin, quality and technology of produc-
tion. The book comprehensively explains the technology of »barrique«, and outlines the
future of wine also as eco- and integrated production.
To enjoy the wine, we have to get to know it, first in theory, and then in practice. Differ-
ent books and other literature, films, videos and similar take care of the theory. But more
important is practice. There are varous possibilities to practice:
• p ersonal acquaintance with wine connoisseurs;
• s pecific associations, orders, clubs, fraternities, and similar;
• celebrations involving wine;
• open-door events in wine cellars;
• tourist wine roads and tourist farms.
233
