Page 90 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 90
he Culture of Wine in Slovenia
The wines with from the last three classifications above are usually sweet, as the sugar can
not ferment fully. In Slovenia these kinds of wines, demanding special climatic conditions,
can be produced only in the Podravje and Posavje winegrowing regions, and even there
not every vintage. These wines are not found in the Primorska region. Why? The condi-
tions there are not favourable to the development of noble rot, although there is enough
sunshine for the formation of sugar. Noble rot develops on warm sunny autumnal days
when it does not rain but there is enough humidity at night and in the morning when
the fog rises from nearby rivers. Such conditions accelerate the development of noble rot,
which disintegrates the skin. If there is too much humidity and rain the rot turns into a
rotten mass that destroy the grapes. When the conditions are right, the spreading mycelia
gently harm the skin, damaging it only enough for the water to evaporate faster from the
berry so that the concentration of other substances increases. Mycelia give wine a unique
aroma. Such particular conditions are not achieved every vintage. In addition, there is
always a risk that the grapes will be wasted if they are not picked in time. With the higher
classifications of wine, a maximum of 20 percent of must is produced in comparison with a
normal harvest. So, we must not be surprised if we have to reach quite deep into our pockets
for only a small bottle. But there is nothing nicer for a connoisseur than to be given a high
“predicate” wine. These are not wines to be drunk quickly, but savoured slowly, allowing
one to enjoy their rich flavour and aroma.
“Straw wine” is wine made from dried grapes that were picked early and, prior to being
pressed, were dried on straw or on crates “under the roof”, so that all the substances are
concentrated. Such wines are according to Slovenia’s Wine Act classified as natural dessert
wines.
In overripe grapes, the components are concentrated in the juice, while at the same time
phenols are decomposed and new aromatic substances are created, giving these superior
wines their unique character. Such wines are not to be used for quenching one’s thirst or
as food. They are divine nectars and we must enjoy the wealth of flavours and aromas. We
drink them in small sips, with long pauses in between, as the richness of the after-taste
remains on our palate for a long time. These wines are natural “liqueurs”.
Sugar in wine
During the fermentation of must, its sugar can fully or only partly ferment into alcohol.
Thus, we get wines that are classified as:
• Dry wine in which sugar has fully fermented. There can be a maximum of 4g of
residual sugar per litre of wine. The newest rules, adopted in 2004, also allow this
classification to be used for wines with more than 4g of sugar per litre, depending on
the total of acids in the wine. Thus there can be 2g of sugar per litre more than there
are grams of total acids in a litre. So wine with 7g per litre of wine acid can have 7 + 2
= 9g per litre of sugar in order to be defined as a dry wine. The Slovene legislator took
this definition from German legislation, while most countries do not allow it. I believe
that this is harmful to Slovene winemaking, in particular in Podravje. It is also not
beneficial to the consumer, as it is impossible to see from the wine’s label whether it
is without sugar or not. If things must stay as they are, then another category “extra
dry” should be introduced for wines with up to 4g of sugar per litre.
86
The wines with from the last three classifications above are usually sweet, as the sugar can
not ferment fully. In Slovenia these kinds of wines, demanding special climatic conditions,
can be produced only in the Podravje and Posavje winegrowing regions, and even there
not every vintage. These wines are not found in the Primorska region. Why? The condi-
tions there are not favourable to the development of noble rot, although there is enough
sunshine for the formation of sugar. Noble rot develops on warm sunny autumnal days
when it does not rain but there is enough humidity at night and in the morning when
the fog rises from nearby rivers. Such conditions accelerate the development of noble rot,
which disintegrates the skin. If there is too much humidity and rain the rot turns into a
rotten mass that destroy the grapes. When the conditions are right, the spreading mycelia
gently harm the skin, damaging it only enough for the water to evaporate faster from the
berry so that the concentration of other substances increases. Mycelia give wine a unique
aroma. Such particular conditions are not achieved every vintage. In addition, there is
always a risk that the grapes will be wasted if they are not picked in time. With the higher
classifications of wine, a maximum of 20 percent of must is produced in comparison with a
normal harvest. So, we must not be surprised if we have to reach quite deep into our pockets
for only a small bottle. But there is nothing nicer for a connoisseur than to be given a high
“predicate” wine. These are not wines to be drunk quickly, but savoured slowly, allowing
one to enjoy their rich flavour and aroma.
“Straw wine” is wine made from dried grapes that were picked early and, prior to being
pressed, were dried on straw or on crates “under the roof”, so that all the substances are
concentrated. Such wines are according to Slovenia’s Wine Act classified as natural dessert
wines.
In overripe grapes, the components are concentrated in the juice, while at the same time
phenols are decomposed and new aromatic substances are created, giving these superior
wines their unique character. Such wines are not to be used for quenching one’s thirst or
as food. They are divine nectars and we must enjoy the wealth of flavours and aromas. We
drink them in small sips, with long pauses in between, as the richness of the after-taste
remains on our palate for a long time. These wines are natural “liqueurs”.
Sugar in wine
During the fermentation of must, its sugar can fully or only partly ferment into alcohol.
Thus, we get wines that are classified as:
• Dry wine in which sugar has fully fermented. There can be a maximum of 4g of
residual sugar per litre of wine. The newest rules, adopted in 2004, also allow this
classification to be used for wines with more than 4g of sugar per litre, depending on
the total of acids in the wine. Thus there can be 2g of sugar per litre more than there
are grams of total acids in a litre. So wine with 7g per litre of wine acid can have 7 + 2
= 9g per litre of sugar in order to be defined as a dry wine. The Slovene legislator took
this definition from German legislation, while most countries do not allow it. I believe
that this is harmful to Slovene winemaking, in particular in Podravje. It is also not
beneficial to the consumer, as it is impossible to see from the wine’s label whether it
is without sugar or not. If things must stay as they are, then another category “extra
dry” should be introduced for wines with up to 4g of sugar per litre.
86
