Page 89 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 89
The Components of Wine
• superior late harvest wine,
• s uperior wine, selection,
• s uperior wine, berry selection,
• s uperior wine, dry berry selection,
• superior ice wine,
• s uperior archive wine.
Late harvest
wine is a superior wine made from grapes left on the vine 7-14 days
after the main harvest, so that the grapes contain at least 20 percent
sugar and that they are partly infected with noble rot, which gives
wine a unique aroma and flavour. Such wine may be dry (up to 4g of On the occasion of
sugar per litre) or with remains of residual sugar. the 25th anniversary
of the Slovene wines
trademark (1969-94),
Selection the Commercial
is the term used for wine obtained by picking overripe grapes containing Community for
at least 23.5 percent sugar, which are partly infected with noble rot. Viticulture and
Winemaking published
a small brochure
Berry selection with information on
is the term used for wines obtained from overripe and partly dried berries quality wine vintages in
infected with noble rot. These grapes contain at least 29.5 percent sugar. Such Slovenia between 1968
wines are usually sweet and have a unique aroma and the flavour of raisins. and 1993 and about the
temperature at which
wine should be served.
Dry berry
selection denotes a wine that has acquired this classification by being made from over-
ripe, already dried grapes infected with noble rot. The grapes, i.e. must, are at least 30
percent sugar. This is exceptionally rich wine with a special bouquet and flavour. The
aroma and flavour of dry fruit, citrus fruit, etc. can be detected.
Stanko Čurin from Kog was the first private
winemaker in Slovenia to produce ice wine.
A grape-picking scene, 1987. The archive of
the Čurin family.
Ice wine
is obtained by picking overripe grapes when the average temperature for at least three
consecutive days falls under -7°C. The overripe grapes are infected with noble rot. The
frozen grapes are pressed when water crystals appear in the berries. This thickens the
must and gives it a special character that is later present in the wine.
85
• superior late harvest wine,
• s uperior wine, selection,
• s uperior wine, berry selection,
• s uperior wine, dry berry selection,
• superior ice wine,
• s uperior archive wine.
Late harvest
wine is a superior wine made from grapes left on the vine 7-14 days
after the main harvest, so that the grapes contain at least 20 percent
sugar and that they are partly infected with noble rot, which gives
wine a unique aroma and flavour. Such wine may be dry (up to 4g of On the occasion of
sugar per litre) or with remains of residual sugar. the 25th anniversary
of the Slovene wines
trademark (1969-94),
Selection the Commercial
is the term used for wine obtained by picking overripe grapes containing Community for
at least 23.5 percent sugar, which are partly infected with noble rot. Viticulture and
Winemaking published
a small brochure
Berry selection with information on
is the term used for wines obtained from overripe and partly dried berries quality wine vintages in
infected with noble rot. These grapes contain at least 29.5 percent sugar. Such Slovenia between 1968
wines are usually sweet and have a unique aroma and the flavour of raisins. and 1993 and about the
temperature at which
wine should be served.
Dry berry
selection denotes a wine that has acquired this classification by being made from over-
ripe, already dried grapes infected with noble rot. The grapes, i.e. must, are at least 30
percent sugar. This is exceptionally rich wine with a special bouquet and flavour. The
aroma and flavour of dry fruit, citrus fruit, etc. can be detected.
Stanko Čurin from Kog was the first private
winemaker in Slovenia to produce ice wine.
A grape-picking scene, 1987. The archive of
the Čurin family.
Ice wine
is obtained by picking overripe grapes when the average temperature for at least three
consecutive days falls under -7°C. The overripe grapes are infected with noble rot. The
frozen grapes are pressed when water crystals appear in the berries. This thickens the
must and gives it a special character that is later present in the wine.
85
