SloVino Vinsko kulinarični trendi - Slovenian Wine News - 2014 by Dejan Bayer

USTVARJAMO NAJLEPŠE TRENUTKE

www.radgonske-gorice.si

Minister za zdravje opozarja: Prekomerno pitje alkohola škoduje zdravju.

Uvod: Edit:

Uspehi v Bratislavi Success in Bratislava

V trendu In Trend

G – decanter iz naslovnice G- decanter rom the front cover

Vinski in gastronomski turizem – Strateška razvojna priložnost Slovenije Wine and Gastronomy – A strategic development opportunity for Slovenia

Zelišča in začimbe Herbs and Spices

Špela Štokelj – Vinska kraljica Slovenije 2014 Špela Štokelj – Wine Queen of Slovenia 2014

Voda življenja z vina “The Water of Life from Wine”

SloVino koncept SloVino koncept

Voda v gastronomiji Water in gastronomy

Maribor - vinsko kulturna prestolnica Maribor – capital of Wine and Cultur

Boljše je biti Slovenija kot Vatikan It is better to be Slovenia than the Vatican

VSEBINA - CONTENT

Cviček PTP Vinske kleti Krško Cviček PTP from the Krško wine cellar

Štruklji gostilne Ančka Ančka Inn’s Rolled Dumplings

Slovenska Istra – speča trnjulčica ! The Slovenian Istria – The Sleeping Beauty

Kulinarični ocenjevalci in gostinci – sovražniki ali prijatelji Food Critics and Cateres – Friends or Foes?

V Kogastu ustvarjajo predpogoje, da lahko kuharski mojstri kreirajo dovršene kreacije Kogast creates pre-conditions that enable chefs to come up with perfect creations

Prleška gibanica Prlekija gibanica

Sommelier na luksuzni potniški ladji Sommelier on a Luxurious Cruise Ship

Paradižnik Lušt iz intergrirane pridelave Lušt Tomatoes from integrated production

Zgodbe iz Doma penine Radgonske Gorice Wine Cellar

Ekološka živila Organic foods

Orehovo olje Walnut oil

Znami v trendu With us in trend

Za vino, dušo in ambient. Ljubljana Center • Mestni trg 22 • 01 24 12 701 Koper • Čevljarska ulica 15 • 05 62 78 423 Rogaška Slatina • Ulica talcev 1 • 03 81 80 237

www.steklarna-rogaska.si

Letnik priložnosti Vinska letina je odvisna od vinogradnika, vinarja in vremena. Uspeh branže pa tudi od naklonjenosti okolja, v katerem deluje.

Naslovnica/Cover : Janez Verboten

VINSKO KULINARIČNI TRENDI, SLOVENIAN WINE NEWS, ISSN 2232-4747 Maribor, oktober 2014 brezplačen izvod, free copy. Bilten je namenjen strokovni javnosti. The bulletin is meant for speciality public. Izdajatelj, published by: Zavod za razvoj in raziskovanje gostinskih in kmetijskih dejavnosti SloVino, Vinarska 14, 2000 Maribor, SloVino Institute, direktor, director: Dejan Baier, urednik, editor: Dejan Baier, lektoriranje, language editing: Eurolingua, prevodi, transleted by: Eurolingua, fotografije, photos: arhiv članov koncepta SloVino, archives SloVino Institute, Zavod SloVino, Dejan Baier, Aleš Gačnik, Peter Praženka, Matjaž Ledinek, oblikovanje, design: Janez Verboten, tisk, printed by: Grafika Soča d.o.o., naklada: 10.000 izvodov. Kontakti, contact: tel.: 02 228 30 30 info@slovino.com www.slovino.com

Vino ocenjujemo za nazaj. Vse ostalo so le napovedi. Prve resne ocene letnika pridejo šele dobrega pol leta po trgatvi. Naslednje pa šele takrat, ko je vino pripravljeno za uživanje. Najlepše je, ko stroka na podlagi ocen proglasi, da je bil pretekli vinski letnik odličen. Pride tudi leto, ko je čutiti nelagodje. Vremenski dejavniki, kakor tudi drugi vplivi, lahko spremenijo idealne pogoje za pridelavo grozdja, ki jih v slovenskih vinogradih nedvomno imamo. Lahko je krivo veliko dežja v nepravem obdobju. Lahko so krive napačne, morda nepremišljene poteze lastnikov, bankirjev in ne nazadnje uradnikov. Ampak prav v takšnih, zahtevnih letih, se pokaže vsa moč znanja in ljubezni. Poleg pozornega spremljanja v vinogradu, umne vinoreje in kletarjenja je pomembno tudi, da imamo okvir. Takšnega, v katerem lahko branža uspešno deluje. Takšnega z jasno začrtanimi prioritetami in cilji. Takšnega, ki zagotavlja z vinsko trto obdelane griče zanamcem. Negodovanja čez politiko, državo, skupnost, zakone, vreme, sosede, krizo in podobno so le izgovori. Vinska branža mora (sama) najti priložnosti za uspeh in jih izkoristiti! Dvignimo kulturo konzumiranja. Najdimo tržišče zunaj meja Slovenije. Iščimo priložnosti. Zapolnimo niše. Sedaj je čas. Smo prisiljeni, da reagiramo, da uresničimo dolgoletne sanje. Zavihajmo rokave. Ambiciozno zastavimo načrte. Delovno jih uresničimo! Opravimo vsak svoj del naloge. Postavimo slovenska vina v nov položaj pri zahtevnih tujih in domačih kupcih. Skupaj!

Ponosno nazdravljajmo s slovenskimi vini! The Vintage Year of Opportunities The wine harvesting year depends on the wine-grower, the wine-maker and the weather and the performance of the industry as a whole and also on the favour of the environment it operates in. Wine is usually assessed retrospectively. The rest is only about forecasts. The first serious assessments of a specific vintage year are provided only half a year after the grape harvest. And the next when the wine is ready to be consumed. It is truly wonderful when the profession declares the previous vintage year excellent on the basis of assessments. But certain years are also accompanied by a feeling of discomfort. Meteorological factors and other impacts may change the ideal grape-growing conditions that are undoubtedly present in Slovenian vineyards. Perhaps it rains a lot at an inopportune time. Perhaps officials, bankers and, last but not least, proprietors are at fault by taking wrong and perhaps rash steps. But it is during those challenging years when the sheer power of knowledge and love are exhibited. In addition to diligently monitoring the vineyards, intelligent wine-growing and cellaring, it is also important to have a framework. A framework in which the industry can operate successfully. A framework with clearly defined priorities and objectives. A framework that guarantees vine-cultivated small hills for our descendants also. Complaining about politicians, the state, community, law, weather, neighbours, the economic crisis and similar things are nothing but excuses. The wine-growing and winemaking industries must find opportunities to succeed (on their own) and also utilise them! Let us raise the consumption culture. Let us find a market outside Slovenia. Let us seek opportunities. Let us fill market niches. Now is the time. We are propelled to react. To make our long-standing dreams come true. Let us roll up our sleeves. Let us draw up ambitious plans. And implement them by working hard! Let us each do our job. Let us place Slovenian wines into a new position among discerning customers both in Slovenia and abroad. Together!

Let us proudly toast with Slovenian wines! Dejan Baier,

direktor Zavod SloVino

SloVino Institute Director

VINSKO KULINARIČNI TRENDI

USPEHI V

Zavod SloVino s partnerji je ob podpori gospodarske diplomacije pod častnim pokroviteljstvom Veleposlaništva Republike Slovenije v Bratislavi uspešno izpeljal največjo poslovno usmerjeno predstavitev slovenskega vina, delikates in turizma na slovaškem trgu doslej. Dogodek, poimenovan Slovenian Wine Promotion Bratislava 2014, se je odvijal 30. in 31. maja 2014. Navdušenje nad kakovostjo je bilo izjemno. Le nekaj dni po predstavitvi so v ponudbo več slovaških vinotek že dodali izbrana vrhunska slovenska vina. Vinarji so vstopili na tržišče, ki si zasluži posebno pozornost. V eni najlepših dvoran Slovaške, v slavnostni plesni dvorani luksuznega hotela Sheraton Bratislava, se je predstavilo več kot petdeset ponudnikov izbranih slovenskih okusov in doživetij. Na pokušnjo je bila ponujena izjemna vinska selekcija iz vseh slovenskih vinorodnih dežel in najkakovostnejše delikatese. Ponudniki turističnih kapacitet so se predstavljali na uspešni delavnici in nato na promocijskih predstavitvah skupaj z vinarji.

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BRATISLAVI

Najuspešnejši so že sklenili pogodbe s slovaškimi tour operaterji. Vino je bilo uporabljeno kot prodajni potencial in istočasno kot odlični medij za predstavitev okusov Slovenije. Med gosti so bili v ospredju pomembni bratislavski vinski trgovci, vinski agenti, HoReCa distribucijska podjetja, lastniki gostinskih verig, regionalni šefi nabave vina enega največjih trgovcev na Slovaškem, slovaški sommelierji, F&B managerji z ladij po Donavi, lastniki vinotek, gostinci, hotelirji, veliko novinarjev, nekaj ekselenc veleposlanikov in vsi pomembni slovaški turistični operaterji. Predstavitev v Bratislavi je pokazala, da gre za ciljno tržišče, na katerem imajo slovenska vina in turizem izjemen potencial. Ob podpori slovenskega veleposlaništva in slovaških partnerjev je uspelo organizatorju na osrednjo predstavitev v luksuznem hotelu Sheraton privabiti več kot dvesto pomembnih odločevalcev, v veliki meri poslovnih obiskovalcev. Že na prvi tovrstni prireditvi v Bratislavi je prišlo do realizacije poslov. Kar nekaj uvoznikov, lastnikov vinotek in gostincev je že na samem dogodku oddalo naročila in vključilo slovenska vina v ponudbo. Bratislava je za slovenska vina, dobrote in turizem eden od trgov prihodnosti. Snujejo se novi načrti za vstop kakovostnega slovenskega vina v najprestižnejše restavracije in vinoteke v Bratislavi. Sodelujoči ponudniki se strinjajo, da je potrebno še intenzivirati slovensko prisotnost na tem, od Slovenije le slabe tri ure oddaljenem, tržišču.

VINSKO KULINARIČNI TRENDI

SUCCESS IN

The SloVino Institute and its partners, supported by commercial diplomacy under the honorary patronage of the Embassy of the Republic of Slovenia in Bratislava, successfully carried out the so far greatest business-oriented presentation of Slovenian wine, delicatessen and tourism on the Slovak market, the Slovenian Wine Promotion Bratislava 2014 Event held on 30 and 31 May 2014. Slovenian quality was received with great enthusiasm. Only a few days after the presentation, selected premium Slovenian wines were added to the range of wines sold by several Slovak wine shops. Slovenian winemakers thus entered a market that merits our special attention. More than 50 providers of selected Slovenian tastes and adventures presented themselves in one of the most exquisite Slovak halls, the solemn ballroom of the luxurious Sheraton Bratislava Hotel. Guests were able to taste an exceptional selection of wines from all Slovenian wine-growing regions and top-quality delicatessen. Tourist capacity providers were presented during a successful workshop and later also during promotional presentations that also included wine makers. The most successful providers have already concluded contracts with Slovakian tour operators. Wine was made use of as a sales potential and at the same time also as an excellent medium to present the tastes of Slovenia. The most important guests of the event included important wine traders from Bratislava, wine agents, distribution companies HoReCa, owners of catering chains, regional wine purchasing managers working for one of the major Slovakian traders, Slovakian sommeliers, F&B managers working for ships that travel on the Danube, wine shop owners, caterers, hoteliers, a large number of reporters, a few ambassadors and all major Slovakian tourism operators. The presentation in Bratislava has shown that Slovakia constitutes a target market with exceptional potential for Slovenian wines and tourism. Supported by the Slovenian embassy and its Slovakian partners, the organiser managed to attract more than 200 important decision-makers, mostly guests from the business world, to the presentation held at the luxurious Sheraton Hotel. Many transactions were also realised during the first event of its kind in Bratislava. A substantial number of importers, wine shop owners and caterers already placed their first orders during the event itself and included Slovenian wines in their range. Bratislava constitutes one of the future markets for Slovenian wines, delicacies and tourism. New plans are being designed for having quality Slovenian wine enter the most prestigious restaurants and wine shops in Bratislava. Providers that attended the event agree that we need to intensify the Slovenian presence on the market located less than a three hour drive from Slovenia.

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BRATISLAVA

Veleposlanica Bernarda Gradišnik, Veleposlaništvo Republike Slovenije v Bratislavi, Je po dveh dneh slovenskega vinsko turističnega dogajanja v Bratislavi zapisala: »Z Zavodom SloVino smo vzpostavili odlično sodelovanje letos spomladi pri organizaciji dogodka Slovenian Wine Promotion Bratislava – največje in najodmevnejše predstavitve slovenskega vina in turističnih destinacij na Slovaškem. Z veseljem smo se pridružili ideji o promocijski akciji, ki je postavila temelje k umeščanju slovenskega vina in kulinarike na slovaško tržišče ter tukajšnji strokovni javnosti predstavila turistični potencial. Z dogodkom in s sodelovanjem smo bili izredno zadovoljni, tako da že načrtujemo tudi nadaljnje skupne aktivnosti.«

Ms. Bernarda Gradišnik The Ambassador of the Republic of Slovenia in Bratislava

Bernarda Gradišnik Veleposlanica Republike Slovenije v Bratislavi Ms. Bernarda Gradišnik The Ambassador of the Republic of Slovenia in Bratislava

Following the two-day Slovenian wine and tourism event in Bratislava, the Ambassador of the Republic of Slovenia, Ms. Bernarda Gradišnik, wrote the following: “An excellent collaboration was established with the SloVino Institute during the organisation of the Bratislava Slovenian Wine Promotion, which was the largest and most attention-grabbing presentation of Slovenian wines and tourist destinations in Slovakia. Our embassy was pleased to embark on their promotional campaign idea that laid down the foundations for positioning Slovenian wine and cuisine on the Slovakian market and presented the tourism potential of the country to the local professional public. As we were extremely satisfied with the event and collaboration, further joint activities are already in the works.” VINSKO KULINARIČNI TRENDI

Ročno izdelane umetnine Steklarne Rogaška za okušanje vina na Salonu VinDel

V TRENDU

Pridelava odličnega vina je umetnost, kot je umetnost izdelati odličen kelih. Vrhunsko vino si zasluži vrhunski kelih Steklarne Rogaška. Pokuševalci in vina Salona VinDel si zaslužijo le najboljše. Le najkakovostnejši vinski kozarci omogočajo optimalno zaznavanje in uživanje v slehernem požirku. Zato se na Salonu VinDel – sedmem mednarodnem sejmu vina in kulinarike – vsa vina poizkušajo iz ročno izdelanih kelihov, ki jih izdelajo mojstri v Steklarni Rogaška. Salon VinDel in Steklarna Rogaška sta partnerja, ki ustvarjata nove dimenzije okušanja. Moderna klasika v trendu!

Manually created wine tasting works of art by the Rogaška Glassworks for the VinDel Salon Creating an exceptional chalice is as much of an art form as producing excellent wine. Premium wine deserves a premium chalice made by the Rogaška Glassworks. VinDel Salon tasters and wines deserve nothing but the best. Only top-quality wine glasses facilitate optimum perception and enjoyment in every single gulp. Therefore, all wines at the 7th International Wine & Delicacy Salon VinDel are tasted from handmade chalices created by masters working for the Rogaška Glassworks. VinDel Salon and Rogaška Glassworks – partners that create new dimensions of tasting. Trending contemporary tradition!

Etna restavracija – picerija Težko je opredeliti ali je Etna restavracija v piceriji ali picerija v restavraciji? Vsekakor gre za fuzijo, svojevrsten preplet najboljšega iz obeh svetov. Šef Igor Peresson s sodelavci v Etni, gostinskem lokalu v Sežani, ustvarja presežke. Sledijo trendom, uporabljajo najboljše sestavine in se nenehno izobražujejo. Rezultat so zelo okusne jedi in prijetno vzdušje. Napredni gostinci s svojevrstno ponudbo so nedvomno v trendu in ostalim za zgled.

Restaurant – Pizzeria Etna It is hard to say whether Etna is a restaurant within a pizzeria or a pizzeria within a restaurant. Whatever the case may be, it constitutes a fusion, a unique interlacement of the best features of both worlds. Dishes created by chef Igor Peresson and his colleagues working at this catering establishment in Sežana go above and beyond. The staff follows trends, uses the best ingredients and undergoes continuous training. The result: delicious dishes and a pleasant atmosphere. Caterers ahead of time with their unique menu are undoubtedly trending and can be set as an example for others.

Kuhano maslo

Ghee je kuhano prečiščeno maslo. Pripravljajo ga iz surovega masla krav proste paše, ki se pasejo na pašnikih slovenskih Alp. S kuhanjem postane surovo maslo olje z edinstvenim okusom in aromo. Poglobi in razširi okus pripravljenemu obroku. V Zavodu za zdravo življenje, iz Suhorja pri Metliki, ga ponujajo čistega, zlatega ali z dodatkom sezama, čemaža ali črnega tartufa. Nove izvedbe že pozabljenih receptur so v trendu

Cooked butter

Ghee is cooked clarified butter prepared from raw butter from free-roaming range cattle that grazes pastures in the Slovenian Alps. When cooked, the raw butter transforms into oil with a unique taste and aroma that deepen and expand the taste of the prepared meal. The Healthy Life Institute (Zavod za zdravo življenje) from Suhor by Metlika offers clear and golden ghee as well as ghee with added sesame, wild garlic or black truffles. New versions of already forgotten recipes are trending.

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Slow Food končno na pravi poti tudi v Sloveniji

Slow food finally on the right path in Slovenia In the past, the slow food movement was more often than not seen in Slovenia as an elitist society that enjoys high cuisine. So-called slow food feasts were presented as prestigious wine and culinary meals that were usually provided at only the most prestigious restaurants. Regular features on the plates were ingredients from far-away countries and extremely expensive wines could be found in the glasses. But people misunderstood the essence of this movement. Recently, Slovenia has started to experience the true direction and energy of the slow food movement that raises awareness, preserves cultural heritage and promotes the right to clean and healthy locallyproduced food. This movement brings local producers together. It selflessly spreads environmental care and education of youth. Its philosophy is to preserve the aromas and tastes of local cuisine that makes use of locally-grown foodstuffs.

Vinsko darilo: poimenski darilni bon Sommelier ljubitelj

V TRENDU

Gibanje Slow Food je bilo v preteklosti pri nas nemalokrat prikazovano kot elitistična združba za uživanje v visoki kulinariki. Tako imenovane Slow Food pojedine so bile predstavljane kot prestižni vinsko kulinarični obroki, ki so se večinoma izvajali le v najimenitnejših restavracijah. Na krožnikih so bile stalnica sestavine iz oddaljenih dežel in v kozarcih pregrešno draga vina. Gre za napačno razumevanje bistva. V zadnjem obdobju je tudi v Sloveniji moč čutiti resnično smer in pravo energijo gibanja Slow Food, ki vzgaja in osvešča ljudi, ohranja kulturno dediščino in skrbi za pravico do čiste, zdrave hrane, pridelane v lokalnem območju. Povezuje male lokalne proizvajalce. Nesebično širi skrb za okolje in vzgojo mladih. Filozofija združenja je ohraniti vonje in okuse lokalnih kuhinj, kjer se uporabljajo živila pridelana v bližnji okolici.

Prava pot: Carlo Petrini ustanovitelj gibanja Slow Food, Tatjana in Mitja Butul Slow Food Primorska “The right path: founder of the Slow Food movement, Mr. Carlo Petrini, and Mitja Butul from Slow Food Primorska

Darilni bon prejme

Kaj je lepšega kot vinoljubu ponuditi pokušnjo kar 86. slovenskih in tujih vin. Praktično okušanje s strokovnimi opisi, prepleteno s predavanji o vinogradništvu, vinarstvu, kulinariki, gastronomiji, postrežbi in sommelierskem delovnem kosilu so najokusnejši razlogi udeležbe vinoljubov na natečaju Sommelier ljubitelj. Poimenski darilni bon zagotavlja vse zgoraj našteto. Bon lahko podarite vsakemu vinoljubu, ali pa z njim polepšate dan sebi. Prva generacija Sommelierjev ljubiteljev, ki se povezujejo v SloVino Sommelier Club, je stara že osem let. Vse informacije najdete na sommelier.si. Sommelierska znanja so v trendu

IME PREJEMNIKA

Spoštovani,

s tem darilnim bonom ste povabljeni k sodelovanju na izobraževanju Sommelier ljubitelj. Izberete lahko udeležbo na enem izmed razpisanih izobraževanj. Vse, kar je iz Vaše strani potrebno storiti je pravočasna rezervacija Vaše udeležbe. Za vse ostalo je že poskrbljeno. Informacije o izobraževanju in aktualnih terminih najdete na www.sommelier.si, lahko nas kontaktirate na info@slovino.com ali po telefonu 02 2283030.

Veselimo se druženja z Vami.

dbsl BON TISK.indd 1

N: 0001

30.1.2014 13:14:18

Wine gift: Sommelier Amateur gift voucher for a specific person

Is there anything more beautiful than to offer a wine lover the opportunity to taste 86 Slovenian and foreign wines? Practical tastings including professional descriptions intertwined with wine-growing, winemaking, cuisine, gastronomy and serving lectures as well as a working sommelier lunch constitute the tastiest reasons why wine lovers should participate in the Amateur Sommelier course. The gift voucher for a specific person provides all that. Present it to any wine lovers or make your day by presenting it to yourself. The first generation of Amateur Sommeliers brought together by the SloVino Sommelier Club is a whopping eight years old. All information can be found at sommelier.si. Sommelier knowledge is trending.

VINSKO KULINARIČNI TRENDI

V TRENDU

Laški rizling Zapostavljena sorta, katere največ je v vinogradih vinorodne dežele Podravje. Sorta okoli katere se v zadnjem času nekaj premika. Sommelierska selekcija izbira laške rizlinge, ki so najboljši partner v kulinariki. V Mariboru poteka dobro organizirano mednarodno enološko ocenjevanje vin sorte laški rizling. Vinarji postajajo ponosni na svoje sortne polnitve laškega rizlinga, ki ga pridelujejo v različnih stilih, in sicer od svežega, z izrazito sadno ali floralno noto, do zorjenega in vse do sladkega predikatnega. Prihaja era laškega rizlinga, sorta počasi, a vztrajno prihaja v trend.

Welschriesling A neglected wine variety that can be predominantly found in the vineyards of the Podravje Wine Region. Something has been shifting recently, however. The Sommelier Selection has been selecting Welschrieslings that constitute the best culinary partners. A well-organised international oenological Welschriesling competition takes place in Maribor. Wine-makers are growing increasingly proud of their Welschriesling variety bottles. Welschriesling is produced in various styles, from fresh with a marked tinge of fruits or flowers to matured and sweet predicated varieties. The Welschriesling era is impending; the variety has been slowly but surely starting to trend.

Izobraževanje v smeri gastronomije in turizma Vemo, da gastronomska in turistična ponudba brez ustrezno izobraženega kadra ne moreta biti popolni. Vsebine na Šolskem centru Slovenske Konjice – Zreče znova dopolnjuje program gastronomije in turizma. Pedagoško delo se izvaja v moderno opremljenih kabinetih, učilnicah in v sodobni kuhinji, kakor tudi pri okoliških ponudnikih storitev. Načrti pedagogov in odprta vrata ponudnikov gastronomsko-turističnih storitev, tudi turistično informacijskih pisarn, so ustvarili povezave, ki bodo dijakom po končanem izobraževanju omogočili takojšnjo zaposlitev v stroki. Znanje namenjeno gospodarstvu je zagotovilo za napredek. Pomembno vlogo pri izobraževanju mladih in razvoju panoge imajo slovenske srednje in višje šole za gostinstvo in turizem. Praktična znanja so v trendu.

Gastronomy and tourism education We know that no gastronomy or tourism range can be perfect if no properly qualified staff is provided. Content taught at the Slovenske Konjice - Zreče School Centre is again complemented by the gastronomy and tourism programme. Secondary school students are taught in state-ofthe-art furnished studies, classrooms, kitchen and at the premises of nearby service providers. Plans drawn up by the teaching staff and open doors of gastronomy and tourism service providers (including tourist information centres) have established links that will enable high school students to find a job in their profession as soon as they have completed their degree. Knowledge intended for the economy guarantees progress. Secondary schools and colleges for catering and tourism play an important role in educating youth and developing the industry. Practical knowledge is trending.

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VINSKO KULINARIﾄ君I TRENDI

HoReCa

REVIJA ZA SVET GOSTINSTVA,

www.revijagost.si

Trajnostni turizem: Slovenija bi lahko Švici sledila vsaj v razvoju turizma Mi učimo tujce: Po znanje h gurmanskemu dirigentu z Zemona Sezonska hrana: Lokalno prepoznavno in sveže Vinske poti: Vino kot povezovalec v turizmu Butični hoteli: Zelo svetovljanski ljubljanski Vander Davki: Skrivanje prihodkov in davčne utaje v gostinstvu GOST – revija za strokovno javnost panoge HoReCa je brezplačna in izhaja štirikrat na leto. Prihodnja številka izide 20. novembra Če želite prejemati revijo na vaš naslov, nam pišite na narocnine@finance.si oziroma nas pokličite na 080 15 80.

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Ljudem in okolju prijazna energija. VINSKO KULINARIﾄ君I TRENDI

20 VINSKO KULINARIﾄ君I TRENDI

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G-decanter iz naslovnice G-decanter je inovativna, v Sloveniji razvita in izdelana, priprava iz stekla. Uporabljamo ga za zračenje in dekantiranje vin. Notranjo površino ima bolj razgibano – zrnato, kar pomaga pri hitrejšem zračenju vina. Deluje na principu hitrejšega odparevanja hlapnih snovi. Izlivnik je lasersko odrezan, zato posledično ni kapljanja. Podrobnosti najdete na www.VIN.si

G-Decanter rom the front cover The G-Decanter is an innovative device made of quality crystal glass in Slovenia. Having undergone a special temperature treatment, it has a roughdispersed surface and, in connection therewith, a greater ability to condensate undesired smells, thus facilitating the opening of wines in a short period of time. The outpouring nozzle is specially cut off to prevent dropping. More info: www.VIN.si

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VINSKO KULINARIﾄ君I TRENDI

VINSKI IN GASTRONOMSKI TURIZEM - STRATEŠKA RAZVOJNA PRILOŽNOST SLOVENIJE etnolog dr. Aleš Gačnik predstojnik Katedre za kulturni turizem in kulturno dediščino Fakulteta za turistične študije Turistica/Univerza na Primorskem

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Vino povezuje ljudi! Je sestavni del vsakdanjega in prazničnega življenja ljudi. Je del evropske kulturne in gospodarske identitete, zato je kultura vina tista, ki bi se ji Slovenci verjetno najtežje odrekli. Je kultura, ki priča o skupni evropski identiteti skozi različnosti vinorodnih krajin, vinskih kultur in vinskih okusov. Za slovenski turizem je vino oziroma kultura vina z več kot 2.500-letno zgodovino, v povezavi z dediščino gastronomije, ena najpomembnejših komponent mednarodne destinacijske prepoznavnosti in privlačnosti države, vinski turizem pa pomembno gibalo trajnostnega razvoja vinogradništva, vinarstva in turizma. Kulturološki terroir priča o bogati vinski identiteti Slovenije, kot vinorodni deželi s pedigrejem, z bogato naravno in kulturno dediščino ter sodobno vinološko ustvarjalnostjo. Na Slovenskem znamo pridelati vrhunska vina, ki prejemajo najvišje nagrade in priznanja na uglednih mednarodnih vinskih tekmovanjih, kljub temu pa se abecede sodobnega in mednarodno konkurenčnega vinskega turizma šele učimo. V zadnjem desetletju smo sicer priča izjemnemu razmahu vinskih in kulinaričnih prireditev ter festivalov, a v širšem evropskem kontekstu močno zaostajamo na področju investicij v vinsko turistično infrastrukturo, kot so: tematski ali butični vinski hoteli in resorti, sodobne vinske kleti z degustacijskimi prostori, komunikativni vinski muzeji in razstave …, da o programskem osmišljanju vinskoturističnih cest in drugih tematskih poti niti ne govorimo. Ob tem moramo izpostaviti še prevelik vizionarski manko nacionalne politike na področju sistematičnega usmerjanja razvoja vinskega turizma, kot tudi organiziranosti in generične promocije slovenskih vinarjev, kulture vina in navsezadnje tudi vinskega turizma, kot preseka med kmetijskim, gospodarskim in kulturnim sektorjem. Kreiranje celostne razvojne vizije in strategije ter interdisciplinarno in medresorsko povezovanje ostaja edina deviza za dvig mednarodne konkurenčnosti vinskega turizma na Slovenskem. Le-ta potrebuje strateško aplikativno znanje, ki bo temeljilo tako na poznavanju dediščine in kulture vina, kot tudi na trendih, kjer se sodobna ustvarjalnost, tehnologija in razvoj nenehno prepletajo z dimenzijo dediščine. Brez slednje ne moremo govoriti o trajnostnem razvoju ter kulturološkem terroirju, kot strateškemu temelju za razvoj vinskega turizma. Če želimo postati uspešna in prepoznavna vinsko turistična destinacija z visoko kakovostnimi proizvodi in storitvami, moramo na eni strani doizobraziti vinski sektor z znanji s področja (gastronomskega/kulturnega) turizma in na drugi strani turistični sektor z znanji s področja gastronomije (vino/kulinarika). Naša skrb mora biti usmerjena v nenehna dvigovanja vednosti in znanja o vinski identiteti Evrope, kot tudi v izobraževanje mladih o pomenu kulture vina in kulturnega pitja, v povezavi z zdravim načinom življenja. Z ozaveščanjem in znanjem se moramo boriti proti prohibiciji, kot tudi alkoholizmu. Kultura vina in vinski turizem morata predstavljati izobraževalno platformo tudi za šolanje someljejev, degustatorjev, vinskih trgovcev, gostinskih in turističnih delavcev ter nenazadnje vinskih kraljic, princese in kralja … Vinskoturistične zgodbe se ne začnejo za »šankom«, ampak v vinogradu in nato v vinski kleti. Če je za mednarodno vinsko trgovino pomembno, da smo na trgu prisotni z evropsko prepoznavnimi vinskimi sortami in vini, pa je za vinski turizem kot globalni fenomen, ki se trži lokalno, še zlasti pomembno to, da izpostavljamo enkratnost kulturološkega terroirja, naše avtohtone in udomačene vinske sorte, kot tudi zaščitene kmetijske pridelke in živila. Vinski turizem nas vodi h gastronomskemu turizmu, ta pa k prepoznavanju in razumevanju butičnosti kot strateške razvojne paradigme države, kjer se identiteta naroda prepleta s kreativnostjo in inovativnostjo, lokalno z globalnim, okusi s pripovedovanjem zgodb. Iščemo in najdemo jih lahko v bogastvu naše vinogradniško-vinarske dediščine in vinske kulture, zato predstavljajo strateško podstat za razvoj vinskoturističnih zanimivosti, enkratnosti in atrakcij. Vinske prireditve in festivali so povsod po svetu zelo pomemben segment vinskega turizma, njegov komunikacijski glasnik in promotor hkrati. Zato nas ne preseneča svojevrsten »boom« oziroma inflacija le-teh, še zlasti na Slovenskem, kar od načrtovalcev razvoja vinskega turizma zahteva poglobljeno kritično presojo ter še več vizionarske smelosti. Med vinskimi prireditvami in festivali zagotovo izstopa VinDel, mednarodni salon vina in delikatesnih izdelkov, ki ni pomemben le za Hotel Habakuk, za Maribor, za Štajersko itn., ampak še zlasti za dvig mednarodne prepoznavnosti slovenske vinske in kulinarične kreativnosti ter inovativnosti. Poslanstvo VinDel-a je nedvomno večplastno, a ob tej priložnosti kaže izpostaviti predvsem to, da povezuje vinski in kulinarični sektor v enovito gastronomsko turistično doživetje, kjer moramo iskati izzive za prihodnost. Da ne gre za akademsko iluzijo, ampak za resnično potrebo je pokazala tudi raziskava, ki smo jo dve leti nazaj izvedli s študenti Fakultete za turistične študije Turistica z Univerze na Primorskem. Skoraj 80 % razstavljavcev med vinarji in delikatesarji je izrazilo namero, da se želijo doizobraziti s turističnimi znanji in se usmeriti v vinski, kulinarični, gastronomski turizem! Evropa gastronomskih regij je trend, usmerjen v prihodnost skupne evropske identitete, temelječe na spoštovanju različnosti in bogastvu naravnih vrednot, kulturne dediščine in kulture. Gastronomski turizem, kot nadgradnja vinskega ali kulinaričnega turizma, mora postati največja razvojna priložnost in prioriteta Slovenije, prav zaradi njegovih povezovalnih in multiplikativnih učinkov na trajnostni prostorski, gospodarski, družbeni in kulturni razvoj. Lahko je ena izmed najbolj strateških integralnih usmeritev gospodarske, kmetijske, kulturne in še kakšne politike, zavezane skladnejšemu regionalnemu razvoju, dvigu mednarodne prepoznavnosti in konkurenčnosti Slovenije, kot butične in inovativne države, ki gradi svojo prihodnost na znanju, izkušnjah in kreativnem razumevanju lastne identitete.

VINSKO KULINARIČNI TRENDI

WINE AND GASTRONOMY TOURISM – A STRATEGIC DEVELOPMENT OPPORTUNITY FOR SLOVENIA Ethnologist Aleš Gačnik, PhD Head of the Chair of Cultural Tourism and Cultural Heritage Faculty of Tourism Studies – Turistica/University of Primorska

Wine brings people together! It forms an integral part of our everyday and festive lives, of European cultural and economic identity, which is why the greatest challenge for Slovenians would prove to renounce wine culture whose diverse vinescapes, wine cultures and tastes bear witness to the common European identity. Slovenian wine or, better put, wine culture that dates back more than 2,500 years, associated with the gastronomic heritage, constitutes one of the most significant components of the international visibility and appeal of Slovenia as a destination, while wine tourism constitutes an important motor of sustainable development of viticulture, wine production and tourism. The culturological terroir bears witness to a rich wine identity of Slovenia as a wine-growing country with a pedigree – that is, with a rich natural and cultural heritage and contemporary vinological creativity on the part of its present-day wine-growers. Slovenian wine-growers are capable of producing wines of superior quality that are awarded the highest prizes and accolades at renowned international wine competitions although the alphabet of modern and globally competitive wine tourism is still being learned. During the recent decade, we have borne witness to an exceptional boom in wine and culinary events and festivals, but the country lags far behind in the broader European context when it comes to investing into wine tourism facilities, such as theme or boutique wine hotels and resorts, contemporary wine cellars including wine tasting facilities, interactive wine museums and exhibitions, etc., not to mention when it comes to giving meaning to the programmes behind wine routes and other theme routes. The excessive lack of visionary national policy pertaining to systematically guiding the development of wine tourism, as well as the level of organisation and generic promotion of Slovenian wine-growers, wine culture and, last but not least, of wine tourism as an intersection of the agricultural, economic and cultural sectors, also needs to be pointed out. Creating a comprehensive developmental vision and strategy as well as establishing interdisciplinary and trans-sectorial links remains the only instrument that can improve the competitiveness of wine tourism in Slovenia on a global level.

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The latter is in need of strategic applied knowledge based on both knowledge of wine heritage and cultures and trends, whereby modern creativity, technology and development continue to be interlaced with the heritage and culture of wine. Without it, we cannot speak of sustainable development and culturological terroir as a strategic platform for the development of wine tourism. If Slovenia seeks to become a successful and visible wine tourism destination with highquality products and services, it must, on the one hand, have the wine sector acquire (gastronomy/cultural) tourism-related knowledge and, on the other, the tourism sector with gastronomic knowledge (wine, culinary). Priority must be given to continuously improving the level of knowledge pertaining to the wine identity of Europe as well as to educating youth in the importance of wine culture and culture of drinking associated with a healthy lifestyle. Both prohibition and alcoholism must be fought by raising awareness and applying knowledge. Wine culture and wine tourism must also constitute an educational platform intended to educate sommeliers, degustators, wine traders and hospitality industry and tourism sectors, not to mention wine queens, princesses and king, etc. Wine tourism-related stories do not begin “behind the bar” but at a vineyard and, subsequently, at the wine cellar. Whereas it is of importance for global wine trade to be present on the market with visible European grape varieties and wines, it is particularly important for wine tourism as a global locally-marketed phenomenon to highlight the unique nature of our culturological terroir, our autochtonous and domesticated grape varieties as well as protected agricultural products and foodstuffs. Wine tourism leads us to gastronomy tourism, which, in turn, leads to recognising and understanding boutique as a strategic development paradigm of our country wherein the identity of the nation is intertwined with creativity and inventions, local with global, tastes with storytelling. All that can be sought and found in the rich local winegrowing and wine-making traditions and wine culture, thus constituting a strategic platform for the development of wine tourism sights, unique features and attractions. Wine events and festivals constitute an extremely significant segment of wine tourism all over the world, acting as both its voice and promoter at the same time, which is why the singular “boom” or inflation thereof, in Slovenia in particular, is by far not surprising, but requires in-depth critical evaluation and greater boldness of vision of those involved in the development of wine tourism. The international wine and delicatessen salon VinDel undoubtedly stands out in the ranks of Slovenian wine events and festivals and is not merely of great importance for the Habakuk hotel, Maribor, Styria, etc. but also with regard to raising the international visibility of Slovenian wine and culinary creativity and innovation. Its mission is undoubtedly multi-faceted, but, on this occasion, it is worth highlighting that it brings together the wine and culinary sectors into a homogeneous gastronomy tourism experience where challenges for the future should be sought. That this fact does not constitute a mere illusion of the academic world, but that it is truly needed, has been demonstrated by a study done with students of the Faculty of Tourism Studies – Turistica of the University of Primorska two years ago. Almost 80 % of wine-makers and delicatessen traders exhibiting at that salon expressed the intention to acquire further tourism knowledge and to focus on wine/culinary/gastronomy tourism! European Region of Gastronomy is a trend oriented towards the future of a common European identity based on respecting the diversity and richness of natural values and cultural heritage and culture. Gastronomy tourism that builds upon wine tourism or culinary tourism must become the top developmental opportunity and priority of Slovenia, especially on the grounds of its integration and multiplication effects on sustainable spatial, economic, social and cultural development. It can constitute one of the most strategic integral orientation of economic, agricultural, cultural and other policies, committed to more coherent regional development and to raising the international visibility and competitiveness of Slovenia as a boutique and innovative country that builds its future on know-how and on creative understanding of its own identity.

VINSKO KULINARIČNI TRENDI

ZELIŠČA IN ZAČIMBE TOMAŽ VOZELJ »Srečna in uspešna kuha ni odvisna le od znanja; prihaja iz srca, v ustih zahteva veliko in da oživi, potrebujemo veliko navdušenja in globoko ljubezen do nje.«

Georges Blanc

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HERBS AND SPICES

Človeka je obdarovala narava s čutili, da je začel razločevati, kaj je dobro in kaj ni dobro. Že v davni preteklosti so ljudje spoznali vonj, aromo in okus jedi, katerim so dodajali raznovrstne rastline in dišave. Ta spoznanja so vedno bolj gojili in jih prenašali iz roda v rod, iz dežele v deželo. Priprava hrane je postajala vedno bolj raznolika in široka. Gojenje rastlin je imelo velik pomen in vrt brez dišavnic, kot so: majaron, peteršilj, pehtran, bazilika, materina dušica in druge, je bil slab vrt. Z gojenjem rastlin so se ukvarjali tudi zato, ker so spoznali, da rastline nimajo le ene same lastnosti, in sicer da obogatijo hrano, ampak da je v njih tudi veliko zdravilnih učinkovin. Rastlinam, iz katerih so pripravljali najrazličnejše čaje, poparke, mazila, obkladke, da so si lajšali bolečine, slabosti, preprečevali obolenja, pomirjali živce, so dajali pri gojenju poseben poudarek. Brez njih si niso mogli pomagati, zato so jim posvečali veliko pozornost. Razvoj in raziskave so pokazale zdravilno moč rastlin. Danes se lahko poučimo, katere zdravilne sestavine vsebujejo določene rastline in jih s pridom uporabljamo v zdravilstvu in pri pripravi hrane. Veliko dišavnic in začimb vsebuje eterična olja, vitamine in snovi, ki blagodejno učinkujejo na naše telo. Omamne okuse in vonje jedem dajejo pravilno izbrana in prefinjeno dodana zelišča in začimbe. Začimbe in dišavnice odmerjamo previdno, da ne prekrijemo arome druge dišavnice ali začimbe. Dišavnice jedem dodajamo na koncu kuhanja, da ohranimo čim več aromatičnih in drugih snovi v jedi. Prav zato je priprava hrane postala že prava umetnost. RAZVOJ DIŠAVNIC - ZELIŠČ IN ZAČIMB Dišavnice in začimbe so ljudje uporabljali že v davni preteklosti, že na začetku prvih civilizacij. Ohranjeni so zapisi o uporabnosti dišavnic iz Indije, Perzije, Arabije, Grčije itd. Začimbe in dišavnice so bile v starih kulturah simbol blagostanja in bogastva ter bile dražje kot zlato. Bile so nepogrešljive pri verskih obredih, obdarovanjih mnogih kraljev in kraljic, izredno pomembna pa je bila njihova vloga v zdravilstvu in politiki. Z začimbami so trgovali in ustvarili nizozemski imperij in iz beneške mestne države naredili svetovno velesilo. Začimbe in dišavnice še danes prihajajo iz tropskih predelov Azije, Sredozemlja in tudi iz hladnejših predelov Evrope. Nekoč so bile začimbe in dišavnice tako dragocene, da so jih ljudje skrivali, hranili v posebnih škatlah, zaklepali in z vso predanostjo ter znanjem dodajali k jedem. Začimbe in dišavnice so pomenile premožnost določenih ljudi. Dandanes je mogoče nekatere začimbe in dišavnice vzgojiti doma, jih kupiti v trgovinah, na tržnicah in še kje. Tudi sodobna profesionalna kuhinja se vse bolj obrača k svežim dišavnicam, ker so boljše od posušenih, vendar nam niso vedno pri roki. KAJ SO DIŠAVNICE IN KAJ ZAČIMBE? Zelišča in začimbe vsebujejo eterična olja in druge dišeče snovi, ki so lahko ostrega ali prijetnega vonja, prijetnega okusa in nekatere celo obarvajo jedi. V pravilnem razmerju dajejo jedem privlačen vonj in okus. V prebavilih dražijo sluznico, zaradi tega se močneje izločajo prebavni sokovi, ki vzbujajo tek, prebavo in izboljšujejo počutje. Med dišavnicami in začimbami ni prave razdelitve. V praksi štejemo med dišavnice tiste rastline, ki so bolj milega okusa in vonja ter jih imenujemo tudi zelišča. Začimbe pa so po okusu in vonju ostrejše, nekatere celo zelo pekoče.

Za dišavnice lahko rečemo, da so to rastline oziroma njihovi deli, kjer so nakopičene aromatične snovi. Nekatere rastline nimajo razdeljenih aromatičnih snovi po celi rastlini enako, zato uporabljamo njihove posamezne dele. Ponavadi uporabljamo dele, v katerih je koncentracija aromatičnih snovi največja. Pri določenih rastlinah uporabljamo liste, stebla, gomolje, plodove, cvete, skorjo, korenine, čebulico, v določenih pa celo rastlino. Najkakovostnejše dišavnice so tiste, ki rastejo na prostem. Najboljše so tik pred cvetenjem. Uporabne so tako sveže kot suhe, vendar so kakovostnejše sveže. Jedem jih dodajamo na koncu kuhanja, da ne izgubijo preveč arome. Začimbe so ostrejšega vonja in okusa, dajejo jedem boljši okus in barvo. Za njih je značilno, da počasi oddajajo eterična olja in dišave, zato jih jedem dodajamo na začetku kuhanja. Pri doziranju moramo biti previdni. UPORABNOST ZAČIMB IN DIŠAVNIC Ni okusne jedi brez začimb in dišavnic. Že iz stare zgodovine je znana uporaba začimb in dišavnic za pripravo hrane. Izboljševale so okus in aromo jedem, ki so jim bile dodane. Nekatere so celo obarvale jedi, če so jih dodali v večjih količinah, druge pa so spremenile njihov videz. Uporaba začimb in dišavnic je bila najbolj izrazita tam, kjer je bila rastlina doma. Vse pogosteje pa so se začele razvijati kupčije, ki so te rastline ponesle po svetu. Tako se je začela uporabnost po svetu. Poznana je uporaba začimb in dišavnic iz azijskih držav, kjer so doma nageljnove žbice, muškatni orešek, poper, ingver; iz Amerike prihajajo piment, vanilja in čili; iz Sredozemskih držav koriander, gorčica, janež, žajbelj, lovor, timijan, origano, rožmarin; iz Evrope pa kumina, brinjeve jagode … Uporaba začimb in dišavnic je zelo široka. Ne uporabljamo jih samo pri pripravi jedi, peki peciva, ampak tudi za pripravo pijač, čajev, likerjev, grenčic, ekstraktov in kisov. Določene rastline med njimi vsebujejo grenka aromatična olja in jih uporabljajo samo za grenčice. Te pijače vsebujejo grenke snovi in so primerne za aperitive (vendar z manjšo vsebnostjo alkohola), ker vzbujajo tek. Določene vrste dišav so primerne za sladka jedila, nekatere za meso, ribe ipd. VINSKO KULINARIČNI TRENDI

Happy and successful cooking doesnâ&#x20AC;&#x2122;t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life. Georges Blanc Man has been endowed by nature with senses that enable him to distinguish between what does and what does not taste good. Way back when, mankind became familiar with the aroma, flavour and taste of dishes to which various plants and fragrances were added. Their discoveries were fostered and passed on from generation to generation, from one country to another. Food preparation methods became increasingly diverse and broad. Growing plants was of great importance, and a garden that did not grow herbs such as marjoram, parsley, tarragon, basil, thyme and others was seen as a bad one. Plants were not merely cultivated because people realised that they did not merely posses food-enriching properties but that they also contained a large number of active healing substances. Special emphasis was placed on and great attention was paid to plants used for preparing various teas, infusions, ointments and compresses intended to relieve pain and nausea, prevent diseases and calm the nerves, as they provided assistance that people could not provide to themselves without them. Research and development have proven the healing properties of specific plants. Nowadays, man can learn which healing properties any given plant possesses and which can be utilised for medical and food preparation purposes. A multitude of herbs and spices contain essential oils, vitamins and substances that have a beneficial effect on our body. Properly selected and subtly added herbs and spices provide dishes with enticing aromas and tastes. Herbs and spices must be measured with great care so as not to disguise the flavour of other herbs and spices. Herbs should be added right before cooking is completed so as to preserve as many aromatic and other substances in the dish, which is why preparing food has turned into a true work of art. HOW HAVE HERBS AND SPICES DEVELOPED The use of herbs and spices dates back to our ancient past, to the early days of first civilisations. Records of how herbs were used in India, Persia, Arabia, Greece and elsewhere have been preserved to this day. At one point in time, they were worth gold, indispensable during religious rites and used for presentations of gifts to various queens and kings, and they played an important role in medicine and politics. The Dutch empire was created on the basis of the spice trade. The City-State of Venice also had spices to thank for becoming a global superpower. Herbs and spices continue to originate from tropical areas in Asia and the Mediterranean, but they can also be found in colder European regions. In the past, they were so valuable that they would be hidden, kept in special boxes, locked up and added to dishes with all the commitment and knowledge people could muster. Being in possession thereof indicated wealth. Nowadays, some of them can be grown at home or purchased in shops, at markets and elsewhere. Modern professional cuisine is increasingly switching to fresh herbs, which are better than dried ones but are not always available. WHAT ARE HERBS AND WHAT ARE SPICES ? Herbs and spices contain essential oils and other fragrant substances of a pungent or pleasant aroma and pleasant taste; some of them can even colour dishes. Administered in correct proportions, they impart an appetising aroma and taste. By irritating the mucosa of the gastrointestinal tract, they stimulate the production of gastric acid that promotes appetite and digestion and improves our well-being. Herbs and spices cannot be properly distinguished between. Practically speaking, herbs include plants of a milder aroma and taste. Spices possess a more pungent taste and aroma; some of them are even extremely hot. It could be said that herbs constitute plants or parts thereof that are filled with aromatic substances. In some plants, aromatic substances are not distributed equally all over the plant, so only a specific part thereof is made use of, usually the part with the highest concentration of aromatic substances. In some plants, leaves, stems, tubers, fruits, blooms, roots, bulbs are used, whereas in others the entire plant is utilised. Top quality herbs grow outdoors. Their best properties are achieved during the blooming period. They can be used either in their fresh or dried form, although fresh herbs are of a greater quality. Add them to your dishes right before cooking is completed so as to preserve as much flavour as possible. Spices possess a more pungent aroma and taste and impart a better taste and colour. They are characterised by the slow release of essential oils and fragrances, which is why they should be added to dishes at the beginning of cooking. Administer them with caution. USEFULNESS OF HERBS AND SPICES Herbs and spices are indispensable for tasty dishes. It is known that they were used for preparing food ages ago, improving the taste and flavour of dishes they were added to. Some of them even coloured dishes, if added in greater quantities, some of them altered their appearance. Herbs and spices were more prominently featured in the areas of origin thereof, although an increasing number of deals were made therewith that transported these plants all over the world. This is how use on a global scale commenced. It is known that Asian countries make use of local cloves, nutmeg, pepper and ginger; that pimento, vanilla and chilli originate from America; coriander, mustard, anise, sage, bay laurel, thyme, oregano, rosemary from the Mediterranean; and cumin, juniper berries, etc. from Europe. Herbs and spices can be used on an extremely broad scale, not only for preparing dishes and baking pastries but also for preparing beverages, teas, liquors, bitters, extracts and vinegars. Some plants contain bitter aromatic oils and are thus only used in bitters, beverages that contain bitter substances, and can be used in the form of aperitifs (they, however, contain less alcohol) as they stimulate the appetite. Some herbs can be used in sweet dishes, meat, fish, etc.

30 VINSKO KULINARIÄ&#x152;NI TRENDI

SPOZNAVAJ SVET KULINARIKE IN PIJAČ z revijo PET ZVEZDIC! TE ZANIMA: • kakšne jedi ustvarjajo priznani slovenski chefi (+njihovi recepti!) • katero vino ponuditi k jedem, • kje se odvijajo kulinarični, vinski, barmanski in drugi dogodki, tečaji, • katera je najboljša gostinska oprema, • kako sodelovati v nagradni igri in zadeti lepe praktične nagrade?

Revija zdaj tudi v digitalni izdaji!

(nakup možen preko aplikacije Trafika)

NAROČI SE NA REVIJO PET ZVEZDIC www.petzvezdic.si/narocilnica

VINSKO KULINARIČNI TRENDI

švedska tehnologija za èisto posodo

Edini profesionalni pomivalni stroj, ki porabi zgolj 1 liter sveže vode. Pomivalne stroje Wexiodisk in drugo profesionalno gostinsko opremo si je možno ogledati v razstavno demonstracijskem salonu Horeca center v Ljubljani, ki se nahaja na Šmartinski cesti 106 in je odprt vsak delovnik med 8:00 in 16:00.

WD-6

Duplus

www.horecacenter.si

32 VINSKO KULINARIČNI TRENDI V Sloveniji zastopa in prodaja DSP d.o.o., Gasilska cesta 12, Grosuplje, telefon 031 341 887, www.dsp-trade.si

Iz sveta pomivalne tehnike

Z 1 litrom vode do čiste posode Kar nemogoče se sliši, da bi bila posoda lahko čista z enim litrom vode, pa vendar je možno. Kako? Na kratko povedano: s ponovno uporabo vode. Princip, ki se ga še danes marsikje uporablja doma, je švedski proizvajalec profesionalnih pomivalne tehnike uspel vtkati v stroj, ki je namenjen tako manjšim kot srednjim kuhinjam.

Patent - imenovan duplus Za življenje prav vsi potrebujemo čisto vodo; več kot 12 odstotkov prebivalstva po različnih koncih sveta pa nima dostopa do nje. Zavedajoč se tega dejstva je bil Wexiodisk prvi na svetu, ki je razvil in uporablja tehnologijo dvojnega končnega izpiranja za pretočne pomivalne stroje. To posledično privede do tega, da se v fazi izpiranja porabi bistveno manj sveže vode kot pri končnem izpiranju v klasičnih pretočnih pomivalnih strojih, ki porabijo potratne tri do štiri litre vode. Tako duplus omogoča, da se za pomivalni cikel porabi zgolj en liter sveže vode, kar je izjemno malo, in to še vedno omogoča dosegati popolne rezultate pomivanja.

na 85 do 90 °C. Voda iz druge faze izpiranja se nato prestreže za naslednji pomivalni ciklus in ta princip omogoča reciklažo ter ponovno uporabo tako rekoč odpadne vode, ki bi se sicer izgubila v kanalizaciji.

»Tehnologija duplus tako do trikrat zmanjša porabo vode, elektrike in detergenta.«

Na kratko o Wexiodisku Švedski proizvajalec več kot 42 let razvija, izdeluje in trži profesionalne pomivalne stroje vrhunske kakovosti, ki so hkrati tudi okolju prijazni. Tovarna se ni nikoli osredotočala samo na rezultate pomivanja, ampak tudi na zanesljivost, ergonomijo, trajnost in na zniževanje stroškov skozi celotno življenjsko dobo. Tako je Wexiodisk že dolgo vodilni na trgih Skandinavije, kjer ima več kot 65-odstotni tržni delež in izvaža stroje v 31 držav. Matej Kovačič

Prihranki čez prst V primerjavi s tradicionalnim pretočnim pomivalnim strojem, ki porabi štiri litre vode, pa pomivalni stroj s tehnologijo duplus tako do trikrat zmanjša porabo vode, elektrike in detergenta. Tako si lahko vsak sam izračuna, kaj to pomeni s finančnega vidika in z vidika racionalizacije poslovanja.

Preberite še »10 dejstev o podjetju Wexiodisk« na povezavi www.slovino.com/dsp

Delovanje tehnologije Bistvo porabe samo enega litra vode je v prvi izpiralni fazi, kjer duplus izpira oz. pomiva posodo z vodo iz prejšnjih pomivanj. V drugi (izpiralni) fazi pa stroj uporabi svežo vodo segreto

Clean dish with one liter of fresh water It might be impossible that dish can be washed with only one liter of fresh water, but it is true. How is that? In short; with usage of collected water from previous washing cycles. It is about the principle, still in use today in many households; it has been interwoven by Swedish manufacturer of top-quality dishware into the single-tank dishwashers, suitable for small as well for medium-sized kitchens.

Patent named Duplus Clean water is essential for life, but more than 12 percent of the population across different parts of the world does not have access to it. With the above situation in mind Wexiodisk is first in the world who has introduced the double-final rinse technology for hood dishwashers. Duplus patent means that the rinsing process uses considerably less fresh water than traditional final rinse systems which use three to four liters per cycle. With the new Duplus technology, only one liter of fresh water is used per cycle, which is remarkably low, and still with a perfect washing result.

The essence of technology This is possible thanks to the new patented Duplus technology, which minimizes the water consumption to almost zero. The secret is that in the first rinsing phase the Duplus uses only

recirculated rinsing water from the previous washing cycle. In the second rinsing phase the machine uses fresh-water at a temperature of 85-90°C. The rinse water from the second phase is collected to be used for the next washing cycle.

whole life cycle. Thus Wexiodisk has become a leader in the Scandinavia with the 65 percents market share.

Thumb rule savings Comparing to the traditional hood type dishwasher which consumes four liters of water per cycle, Duplus reduces consumption of water, electricity and chemicals for three times. Everyone by himself can figure out the financial savings.

About Wexiodisk For more than 42 years the Swedish producer has been developing, manufacturing and promoting professional dishwashers, which are also environmentally friendly machines. The factory has never focused solely on cleaning results, but also on reliability, ergonomics, durability and cost reduction throughout their

The factory represents the leading innovator of the industry and has introduced many new technologies and ideas: washing with granules, pre-rinse concept, and technology for trolleys washing, cutlery sorter, web-tool HACCP and others as well. www.wexiodisk.com VINSKO KULINARIČNI TRENDI

it d e r k i k s j n a v o n a St

bodite pripr avl jeni z a žive ti na svojem • nižja obrestna mera in doba odplačevanja do 31 let • brezplačno svetovanje arhitekta* ponudba velja do 31.12.2014 ali do porabe sredstev obiščite www.nkbm.si in se z našimi svetovalci pripravite na jutri. t: 080 17 50 | skype: novakbm | nagradna igra na

34 VINSKO KULINARIČNI TRENDI

* Ob najetju kredita nad 35.000 EUR vam podarimo 1 uro svetovanja

nova kbm

STARA TRTA – NAJSTAREJŠA trta na svetu in HIŠA STARE TRTE - hram

vinske tradicije in kulture Maribora, Štajerske in Slovenije / THE OLD VINE – THE OLDEST vine in the world and THE OLD VINE HOUSE – a temple of vine tradition and culture of Maribor, Slovenian Styria, and Slovenia Vinsko-kulinarični dogodki / Wine and culinary events Bogata ponudba izvrstnih štajerskih vin / A wide selection of excellent wines from Slovenian Styria Degustacijski in prireditveni prostor / A very special wine tasting place and an exceptional event room Turistično informacijski center / Tourist information centre

NE ZAMUDITE / DO NOT MISS:

Vino potomk Stare trte / Wine from the Old Vine offspring Slikovite vinske ceste - izvrstna tradicionalna štajerska vino in kulinarika / Delightful wine roads – excellent traditional wine and food from Slovenian Styria Mariborska mestna vinska pot – trojček naj vinskih doživetij za samo 9 EUR! / The Maribor City Wine Trail – experience the three Maribor top wine attractions for only 9 EUR!

Hiša Stare trte / Old Vine House

ODpiRalni čaS / OpENINg TIMES: maj-september / May–September:

Vojašniška ulica 8, 2000 Maribor

10.00-20.00

T: +386 2 25 15 100

oktober-april / October–April:

E: stara-trta@maribor.si

10.00-18.00

VINSKO KULINARIČNI TRENDI

ŠPELA ŠTOKELJ Wine Queen of Slovenia 2014 Pozdravljeni, vinski navdušenci! Poslanstvo Vinske kraljice Slovenije je širjenje kulture pridelovanja, negovanja in kulturnega uživanja vina. V čast mi je, da lahko v letošnjem letu nosim slovensko vinsko krono in imam tako priložnost predstavljati naša vina, dolgo tradicijo pridelave in z njo našo izjemno slovensko deželo. Ta naš mali vinski raj, ujet med Alpe, Mediteran in prostrane ravnice, skriva v sebi številne možnosti razvoja, napredka in ustvarjanja najboljših vinskih zgodb. Tako izrazito raznolika, pisana in posebna naravna krajina ponuja resnično neizčrpne možnosti! Naši predniki so znali te danosti preudarno izkoristiti. S posluhom do narave so rodovitna območja preoblikovali v njive, vrtove, polja, nasade in seveda vinograde. V vsaki vinorodni deželi na svoj način, v vsakem vinorodnem okolišu z drugačnim pogledom in drugačno idejo. Vedno pa s posluhom do narave. Previdno so vzeli del rodovitne zemlje in ga oplemenitili s trto. To je naša slovenska tradicija in ta tradicija je tudi naša priložnost. Zato tu pridelujemo vina z zgodbo. Z zgodbo, ki je na vsakem koraku drugačna, vedno pa podpisana z zemljo in dušo vinogradnika, predanostjo vinarja in pečatom krajine, ki ponuja zavetje za rast vinske trte. Raznolikost krajine omogoča pogoje za rast številnih svetovnih vinskih sort, edinstveni pogoji v kombinaciji s krajino, kulturo, zgodovino in tradicijo pa ponudijo številne vinske posebnosti. Naša mala dežela lahko ponudi široko paleto edinstvenih okusov! Ta zemlja, pod našimi nogami, in te besede, ki jih slišimo od naših starih očetov, to so naši zakladi. Temelj, na katerem bomo začrtali svoje vinske poti, nadgrajene s sodobnim znanjem in uprte v prihodnost, v svetlo prihodnost slovenskega vinogradništva in vinarstva. Katere del ste prav gotovo tudi vi, dragi ljubitelji vina, ki ga cenite in spoštujete v vseh njegovih odtenkih. Zato na zdravje – na sanje, na svetlo bodočnost! S kozarcem odličnega slovenskega vina, seveda!

Hello, dear wine lovers! The mission of the Wine Queen of Slovenia is to spread the culture pertaining to producing, nurturing and consuming wine in moderate amounts. It is a great honour for me to be able to carry the Slovenian wine crown during this year and thus to be granted the opportunity to present our wines, our long-standing tradition of wine-making and, thereby, also our exceptional country. Our small wine paradise, caught between the Alps, Mediterranean and vast plains, conceals so many opportunities for development, progress and creation of the best wine stories. Such an exceptionally diverse, colourful and special natural landscape provides us with truly inexhaustible opportunities! Our ancestors were able to utilise these conditions prudently. With respect to nature, fertile areas were transformed into fields, gardens, orchards and of course vineyards. In their distinct way in every single wine-growing region, following a different view and idea in every single wine-growing zone. However, this while never failing to respect nature. Carefully taking a part of fertile land and enriching it with vines. This is what Slovenian tradition, which also constitutes an opportunity, is all about. This is why wines with an underlying story are produced. With a story that differs every step of the way and bears the signature of the soil, soul of the respective wine-grower, commitment of the respective wine-maker and seal of the landscape that provides shelter to the growing vine. The diverse landscape facilitates conditions for growth of numerous wine varieties from all over the world. Unique conditions, combined with the local landscape, culture, history and tradition, bring about several special features of our wines. This small country of ours can provide you with a wide range of unique tastes! This very soil below our feet and these words echoing from our grandfathers, these are our treasures. Treasures that will serve as the foundation on which our wine-related journeys will be outlined, with an eye to the future, to the bright future of wine-growing and -making in Slovenia, which you definitely form a part of as well, dear lovers of wine, you who cherish and respect it in all its nuances. Cheers – to dreams, to a bright future! With a glass of excellent Slovenian wine in your hand of course!

Posvečeni vinu Dedicated to Wine Pomurski sejem spada med najbolj zveste poslance in dvore vinske kulture v Sloveniji. To dokazuje z odprtim državnim ocenjevanjem vin – Vino Slovenija Gornja Radgona, z inštitucijo Vinska kraljica Slovenije, s predstavitvijo vinogradništva in vinarstva na Mednarodnem kmetijsko-živilskem sejmu AGRA ter z Vinskim hramom, ki je na sejmišču v Gornji Radgoni pravo svetišče plemenitega vina.

36 VINSKO KULINARIČNI TRENDI

Pomurski Sejem proves to be one of the most faithful ambassadors and courts of wine culture in Slovenia. That is demonstrated clearly by its organisation of open national wine competition, Vino Slovenija Gornja Radgona, the institution of the Wine Queen of Slovenia, the presentation of wine growing and winery at the International Agricultural-Food Fair AGRA and the Wine House at the Gornja Radgona fairground that is a true sanctuary of noble wine.

ŠPELA ŠTOKELJ VINSKA KRALJICA SLOVENIJE 2014 VINSKO KULINARIČNI TRENDI

Mag. Zdenko Rajher

»Voda življenja z vina« -vinska žganjica »Od kod ta poimenovanja, ki so zelo stara? Ko so v davni preteklosti razne alkoholno prevrele pijače pričeli destilirati, so ugotovili njihov močan poživljajoči učinek, ki so mu pripisovali še zdravilne lastnosti zlasti, ko so uporabili razna zelišča. Od tod izvira latinski izraz »acquavitae!« (»voda življenja«). Med destilati ima zelo pomembno mesto tudi destilat iz vina. Pridobivajo ga z destilacijo vina in ga starajo v hrastovih sodih. Pri nas se to žganje imenuje vinjak, v nemško govorečih deželah Weinbrand, v Franciji l’eau de vie de vin(»voda življenja iz vina«), v Italiji Acquavitedi vino, drugod pa je najpogosteje v rabi angleški izraz brandy. V prodaji so pri nas vinjaki različnih starosti in kakovosti: vinjak (zorenje v sodih najmanj 2,5 leti) in stari vinjak, ki je bil staran vsaj tri leta (manjši sodi) ali 4 leta (večji sodi). Vinsko žganje je po kakovosti med najboljšimi žganji, še posebej žganje, pridobljeno z destilacijo vina iz ustreznih sort v severnejših vinorodnih območjih. Mošt iz severnih območij vsebuje zmerno količino sladkorja, dovolj kislin in zmerno količino ekstrakta. Grozdje mora biti zdravo in s količino sladkorja za okoli 8 % do 10 % alkohola. Več kislin s primernimi sortno značilnimi snovmi prispeva k ugodni aromi destilatov, še posebej po zorenju v kakovostnih hrastovih sodih. Grozdje je treba pridelati hitro in kakovostno. Destilacijo vina lahko začnemo takoj po končanem vrenju oziroma po prvem pretoku. Destiliramo na napravah, ki so preproste in brez sistemov za pojačanje, ali le z manjšimi napravami za ojačanje destilata. Na prvih poteka kuhanje žganja dvakrat, na drugih le enkrat. Za najbolj kakovostno vinsko žganje je najbolje vzeti srednji tok druge destilacije oziroma srednji tok enojne destilacije, če imamo ustrezne naprave za ojačanje in prečiščenje destilata.V Sloveniji je zelo skromna proizvodnja vinskega žganja, ker menimo, da je naše vino za te namene predrago in predobro. V slabših letinah pa bi z delno proizvodnjo destilata dobili stabilen in kakovosten proizvod, ki bi ga lahko dobro prodali tudi v okviru razvijajočega se kmečkega turizma. Ponudba naših žganih pijač po kakovosti in izbiri ne ustreza slovesu vinogradniške proizvodnje, saj je kakovost naših vinjakov zelo različna, ostalih žganj iz grozdja pa skoraj ne proizvajamo. Izneverili smo se tudi stari kmečki tradiciji poimenovanja žganj (»šnopsov«); na Štajerskem in v Prekmurju je še v rabi lep izraz za žganje žgan(j)ica (najverjetneje od žgana vodica, torej podobno kot pravijo Slovaki palinka in Rusi vodka). Cognac (konjak) je v svetu najbolj cenjeno vinsko žganje. Ime nosi po istoimenskem francoskem mestu v pokrajini Charente, kjer so ga začeli proizvajati v 15. stoletju. Dobljen je z dvojno destilacijo mladega vina, in sicer na enostavnih napravah, proizvedenega iz grozdja, pridelanega na natančno omejenem območju. Ime žganja je zakonsko zaščiteno od leta 1909. Pridelovalno območje zajema šest ožjih območij, od katerih vsako daje določene značilnosti vinu. Vina imajo zmerno količino alkohola, imajo bogate kisline in zelo malo tanina. V pridelavi jih ne žveplajo. Destilirajo že mlada vina, in sicer še s finimi drožmi, ki vsebujejo kvasovke. Sorte grozdja, ki jih v ta namen gojijo, so: Ugniblanc, Folleblanche, Colombard, Semillon in v mali meri še nekatere lokalne sorte. Zelo pomembna pri proizvodnji konjaka je tehnologija destilacije. Predpisana je posebna izvedba kotla, velikost in oblika kape (alambiccharentaise). Bolj visoka kapa in povezovalna cev v obliki labodjega vratu omogoča boljše oddeljevanje aromatičnih komponent. Nižja kapa in povezovalna cev v obliki bikovega roka pa omogoča boljši izkoristek. Na zorenje – staranje v manjše hrastove sode (najprej nove, nato rabljene) dajo srednji tok (srce) druge destilacije. Zorenje poteka za različne destilate različnih območij in let, glede na njihove senzorične lastnosti, različno dolgo, lahko tudi 50 let. Destilate med zorenjem večkrat pregledajo in po kakovosti združujejo. Pri finalizaciji se odločajo za združevanje različno starih destilatov. Žganja dobijo tako različne oznake: *** ali VS ali VSO: najmlajši destilat je star 2,5 leti **** ali VSOP ali Reserve: najmlajši destilat ima 4,5 leta ***** (**) ali XO ali Hors d’age: najmlajši destilat je star 6,5 let (8,5 let oz. 10,5 let). Armagnac je druga zelo znana vrsta vinskega žganja. Dobiva se v jugozahodni Franciji, in sicer v pokrajini Gascogne iz različnih sort vina, večji del z enojno destilacijo na napravah s sistemi za pojačanje (rektifikacijska kolona). Tudi to žganje starajo dalj časa v hrastovih sodih. Pri nas se lahko odločamo za stari vinjak Pilon, nekdaj pa smo cenili vinjake Župskega rubina in druge, predvsem iz večjih vinarskih firm. Vinska žganja se servirajo v (ne segretih) čašah, najpogosteje pri temperaturi najbliže 18° C. V zadnjem času se ponekod odločajo za posebno serviranje močno (ledeno) ohlajenih konjakov tudi kot aperitiv. Uživanje vinskih žganj je v kulinariki rezervirano za zaključek obroka kot digestiv ali ob kavi. Odločamo se za znane znamke, popijemo malo in uživamo v okusu in bogatem vonju, ki se sprošča. Vinsko žganje uporabljamo tudi za flambiranje in kot dodatek v nekatere jedi.

38 VINSKO KULINARIČNI TRENDI

Zdenko Rajher, MSc

“The Water of Life from Wine” – Wine Spirit (“vinska žganjica”) From where do all these truly ancient terms derive? An exceptionally invigorating effect of fermented alcoholic beverages was identified as soon as the distillation process thereof began way back when. Combined with various herbs, distilled fermented alcoholic beverages were also ascribed healing properties. This is from where the Latin term “aqua vitae” (“Water of Life”) derives. Wine distillate, which also occupies an important place in the distillate range as a whole, is produced by distilling wine and ageing it in oak barrels. This kind of spirit is known in Slovenia as “vinjak”, German-speaking countries call it “Weinbrand”, the French “L’eau de vie de vin” (“The Water of Life from Wine”) and the Italians “acquavite di vino”, whereas the most widely used term elsewhere is the English word “brandy”. Brandies of various ages and qualities are sold in Slovenia: brandy (matured in barrels for at least 2.5 years) and old brandy aged for at least three years (if the ageing took place in smaller barrels) or four years (if the ageing took place in larger barrels). Wine spirit constitutes one of the best quality spirits, which applies especially if it has been created by distilling wine from the appropriate varieties in wine-growing areas further north, as their must contains a moderate quantity of sugar, a sufficient quantity of acid and a moderate quantity of extract. The grapes must be healthy and contain the quantity of sugar required for about 8–10% alcohol by volume. A larger quantity of acid including appropriate variety-specific substances contributes to a favourable aroma of distillates, especially if they mature in high-quality oak barrels. Grapes must be grown quickly and in a top-quality manner. The distillation process can begin immediately after fermentation or after wine has been settled for the first time and is carried out either using simple apparatuses that do not include any fortification systems or using smaller distillate fortification apparatuses. Spirits made using simple apparatuses are distilled twice, whereas spirits made using smaller distillate fortification apparatuses are distilled only once. To ensure that the wine spirit is of the very best quality, it is preferable to use the middle portion of the second distillation or the middle portion of the single distillation if you are in the possession of appropriate distillate fortification and purification apparatuses. Slovenia produces a very low amount of wine spirit in Slovenia, as we are of the opinion that our wine is too expensive and too good to be used for this kind of purpose. During poor wine harvesting years, a partial production of distillate could result in a stable and high-quality product that could be sold in large amounts also as part of the developing farm tourism. In terms of quality and selection, the range of spirits in Slovenia does not hold the same reputation as the wines produced, as Slovenian brandies vary considerably in quality, whereas other grape spirits are produced to a negligible extent. We have also ceased to follow the old rural tradition pertaining to brandy names (“šnops”); locals from Styria and Prekmurje continue to use a lovely term for spirit (“žganje”), that is “žgan(j)ica” (which most likely derives from the words “žgana vodica” – “burnt water”, similarly to the Slovak word “palinka” and Russian word “vodka”). Cognac constitutes the most prized wine spirit in the world. Its name derives from the French city of Cognac in the Charente region where they started to produce it in the 15 century. It is produced by double distillation of new wine on simple apparatuses and derives from grapes grown in a specified region. Its name has been legally protected since 1901 and the specified region includes six sub-regions that each provides its wine with specific properties. Wines from that region contain moderate alcohol by volume, are rich in acid and contain an extremely low quantity of tannin. During the production process, they are not sulphur-treated. New wine is already subject to distillation with fine lees that contain yeast. Grape varieties grown for this purpose are Ugniblanc, Folleblanche, Colombard, Semillon and a few local varieties to a lesser extent. The distillation technology is of great importance. The pot still and the volume and shape of the still head are prescribed (Alambic Charentaise – Charantais pot still). A still head and swan’s neck at a higher altitude facilitate the separation of aromatic compounds. A still head and bull’s horn at a lower altitude improve efficiency. The middle portion (“the heart”) of the second distillation is then placed into smaller oak barrels (initially new, subsequently used ones) for maturity – ageing. The period of maturity varies by distillate from different regions and of different ages given the sensory properties and can last even up to 50 years. During the maturity process, distillates are often inspected and combined given their quality. During the finalisation process, distillates of various ages are combined. Spirits consequently acquire various designations: *** or VS or VSO: the youngest distillate is 2.5 years old **** or VSOP or Reserve: the youngest distillate is 4.5 years old ***** (**) or XO or Hors d’age: the youngest distillate is 6.5 (8.5 or 10.5) years old Another well-known wine spirit type is the Armagnac produced in the south-west of France in the Gascogne region from wine of various varieties, the majority thereof by batch distillation apparatuses (the rectification column). This spirit is also subject to lengthy ageing in oak barrels. In Slovenia, we can opt for the old brandy Pilon, whereas in the past Župski rubin brandies and other brandies, which were mostly produced by major wine-making companies, were highly valued. Wine spirits are served in (non-heated) glasses, in most cases at a temperature close to 18 degrees Celsius. Recently, some establishments have also started to serve chilled (iced) cognac in the form of an aperitif. The consumption of wine spirits in cuisine has been reserved for either the end of the meal as a digestive drink or they can be consumed together with coffee. We opt for old brands, drink a little and enjoy the taste and rich smell released. Wine spirits are also used to flambé or can be added to certain dishes. VINSKO KULINARIČNI TRENDI

SloVino koncept SloVino koncept predstavlja vinsko kulinarično platformo, svojevrsten most med ponudbo in povpraševanjem, med znanjem, informacijami in vključenimi deležniki. Zavod SloVino je institucija, ki pod svojim okriljem združuje in izvaja projekte na področju vina, njegovega trženja, kulture uživanja, organiziranja dogodkov ter specialističnega strokovnega svetovanja. Aktivnosti potekajo v smeri osveščanja javnosti o zmernem in zdravem uživanju hrane ter vina, kakor tudi v smeri dviga kakovosti pri ponudnikih vina in z njim povezanih turističnih storitev.

SloVino.com – prvi slovenski spletni vinski portal neprenehoma deluje že od leta 2000. Obiskovalcem zagotavlja vir kakovostnih in preverjenih vinsko kulinaričnih vsebin. Brezplačno nudi aktualne informacije o dogajanju na vinskem področju v Sloveniji. Izobraževalne vsebine in strokovni članki, dostopni na portalu, so namenjeni spoznavanju vina, vinske kulture, sommelierstva, druženja vin z jedmi, vinskega turizma, pravilne postrežbe in drugih strokovnih tem. Srce portala SloVino.com predstavljajo vinogradniki, vinarji, sommelierji, vinoteke, gostinci, ponudniki delikates, ljubitelji, trsničarji in strokovne institucije, katerim je omogočena predstavitev ponudbe, novosti in aktualnih dogodkov.

Salon VinDel – Mednarodni sejem vina, delikates in kulinarike je enodnevni promocijski dogodek, namenjen predstavitvam vinsko kulinarične odličnosti. Predstavlja stičišče med ponudbo in povpraševanjem. S svojimi dobrotami se predstavljajo vinarji, pridelovalci in ponudniki sirov, olj, mesnih izdelkov, kruha, gob, rib, sladic, čokolad in podobnih delikates. Dogodek obiščejo domači in tuji gostinci, specializirani trgovci, sommelierji, kuharski šefi, poslovneži, novinarji in drugi sladokusci. Na VinDel-u se razstavljavci srečajo prav s tistimi ljudmi, ki odločajo o nakupu izdelkov za posamezne gostinske lokale in specializirane trgovine. Izdelke spozna velika skupina potrošnikov izdelkov najvišjega kakovostnega razreda. Sestavni del salona je VinDel Culinary Show, kjer kuharski šefi v živo razkrivajo svoje skrivnosti.

Vin.si vrhunski vinski pripomočki: odpirači, hladilne posode, zapiralci za penine, vinski termometri, sommelierske posodice in dekanterji so preverjene kakovosti. Ponudba zajema izbrane delikatese, čokolade, olja in bogato izbiro daril namenjenih vinoljubom. Za podporo lažjim odločitvam o nakupu skrbijo izkušeni sommelierji.

Vinsko kulinarični trendi – Slovenian Wine News je publikacija, ki izide v tiskani izdaji. Vsi članki v reviji so v slovenščini in angleščini. Revija je namenjena strokovnim javnostim in jo brezplačno prejmejo gostinski lokali, hoteli, vinarji, sommelierji, kuharski šefi, ljubitelji, enologi in institucije, ki se ukvarjajo z vinom in hrano v Sloveniji ter ambasade in izbrani strokovnjaki v tujini.

Slovenian Wine Promotion je poslovno-promocijsko usmerjena predstavitev slovenskega vinsko turističnega gospodarstva. Dvig prepoznavnosti Slovenije kot vinsko kulinarične destinacije je v prvem planu. Vino je uporabljeno kot prodajni potencial in ob enem kot odličen medij za predstavitev okusov in doživetij Slovenije. Sodelujejo lahko slovenski ponudniki vina, delikates in turističnih kapacitet. Cilj prav vsake izvedbe Slovenian Wine Promotion je sklenitev poslov s tujimi partnerji.

»Sommelier ljubitelj« in ostala izobraževanja za ljubitelje in profesionalce so del redne dejavnosti Zavoda SloVino. Tečaj Sommelier ljubitelj je namenjen vsem, ki želijo pridobiti osnovna sommelierska znanja o vinu in kulinariki. Slušatelji spoznajo osnove vinogradništva in vinarstva, naučijo se pokušati vina in spoznajo osnove vinske senzorike, prav tako spoznajo pravilno strežbo vključno s kulturo mize, veliko novih znanj pa pridobijo tudi na področju druženja vina in jedi. Predhodno strokovno znanje slušateljev ni zahtevano. »Senzorika in retorika« je izobraževanje, na katerem se slušatelji naučijo poizkušati vina in spoznajo osnove vinske senzorike in retorike. Vključuje praktični del senzorične zaznave s pomočjo kovčka arom in s pomočjo vinskih vzorcev.

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Prestige Top 30 je gala vinski dogodek in hkrati izobraževalna degustacija, na kateri je predstavljena izbrana ponudba povabljenih tridesetih slovenskih vin. Vina izbere in na degustacijo povabi posebna komisija. Sodelujejo lahko le povabljena vina. Standardi prireditve so ročno izdelani kelihi in sommelierska postrežba z belimi rokavicami. Prireditev predstavlja enega od vrhuncev slovenskega vinskega dogajanja.

»Wineday« (»petek = vinetek«) je koncept Zavoda SloVino, ki spremeni dan v najokusnejšega v tednu. Običajno poteka ob koncu tedna, ob petkih (VINETKIH) v izbranih gostinskih lokalih širom Slovenije.

Oddelek vinskega in HoReCa marketinga ponuja vinarjem in gostinsko turistični branži marketinške rešitve. Od vinske etikete do kompleksnih rešitev. Za naročnike se opravljajo trženjske raziskave, razvijajo se celostne podobe, pripravljajo in izvajajo se oglasne kampanje ter vzpostavljajo se prodajni kanali in kontakti. Specialistična svetovanja se izvajajo na področjih marketinga, priprave strategij, komunikacijskih struktur in vodenja odnosov z javnostmi. Vse marketinške aktivnosti so podprte in prepletene z ekspertnimi znanji na področjih povezanimi z vinom, kulinariko in turizmom. SloVino Sommelier Club je klub ljubiteljev vina in hrane. Osnovni namen je druženje z izmenjavo mnenj, pokušnje in širjenje znanj. Članom je omogočena udeležba na vinskih degustacijah, predstavitvah vin, ekskurzijah in vinsko-kulinaričnih dogodkih. Prav tako so zagotovljene atraktivne ugodnosti pri nakupih pri vinarjih in gostincih.

»Sommelierji priporočajo« in »Sommelierska selekcija« sta sklopa aktivnosti, povezanih z dvigom vinske in prehranjevalne kulture v Sloveniji. Akcija je namenjena povezavam med vinom, sommelierji, kuharji in potrošniki. Sommelierska komisija izbira vina, ki se idealno družijo s posameznimi sklopi jedi: vina k ŠPargljevim – zelenjavnim jedem, vina k jedem iz govedine in divjačine in vina k ribjim jedem. Akcija “Sommelierska selekcija” izbira v kulinariki najbolj uporabne predstavnike posamezne sorte. Izbrana vina širšemu krogu močno olajšajo razmislek o izbiri idealnega vina k posamezni jedi in navajajo potrošnike na kulturno, umirjeno in kakovostno prehranjevanje.

The SloVino concept The SloVino concept constitutes a wine and culinary platform, a singular bridge between supply and demand, between knowledge, information and stakeholders involved. The SloVino Institute combines and carries out wine-related, wine marketing, wine drinking culture, event organisation and specialist expert counselling projects under its auspices. Its activities aim to raise public awareness regarding moderate and healthy food and wine consumption and to improve the quality of wine providers and related tourism services.

The first Slovenian wine web portal SloVino.com has been operating since 2000 and provides visitors with a source of high-quality and verified wine and culinary content. Up-to-date information on wine-related developments in Slovenia is provided free-of-charge. Educational content and papers that can be accessed on the portal aim to familiarise its visitors with wine, wine culture, the sommelier profession, combining wines with dishes, wine tourism, proper serving and other expert topics. At the heart of the SloVino.com portal are wine-growers, wine-makers, sommeliers, wine shops, caterers, delicatessen providers and lovers, nurserymen and professional institutions that can present their range, novelties and current events thereon.

The International Wine & Delicacy Salon VinDel is a one-day promotional event intended to present wine and culinary excellence, constituting the meeting point between supply and demand. Wine-makers as well as cheese, oil, meat product, bread, mushroom, dessert, chocolate and other similar delicatessen manufacturers and providers are presented. The event is visited by local and foreign caterers, specialised traders, sommeliers, chefs, entrepreneurs, journalists and other gastronomes. At the VinDel, exhibitors meet the very people that decide which products to purchase for various catering establishments and specialised outlets. A large group of consumers of top-quality products becomes familiar with the products. The VinDel Culinary Show, during which chefs reveal their secrets live, also forms an integral part thereof.

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State-of-the-art wine accessories Vin.si: wine openers, bowls and buckets, sparkling wine stoppers, wine thermometers, tastevins and decanters are of certified quality. The range of products includes selected delicacies, chocolates, oils and a wide range of gifts for wine lovers. Your purchase is facilitated by experienced sommeliers.

Slovenian Wine News is a printed publication. is a printed publication all articles are provided both in Slovenian and English. The magazine is intended for the speciality public and is sent free of charge to catering establishments, hotels, wine-makers, sommeliers, chefs, amateur sommeliers, oenologists and institutions engaged in wine and food in Slovenia as well as embassies and selected experts abroad.

Slovenian Wine Promotion is a business and promotion-oriented presentation of the Slovenian wine and tourism industries. Priority is given to raising the visibility of Slovenia as a wine and culinary destination. Wine is utilised as a sales potential and at the same time also as an excellent medium to present the tastes and adventures of Slovenia. The presentation includes Slovenian wine, delicatessen and tourist capacity providers. All Slovenian Wine Promotions seek to conclude deals with foreign partners.

“Amateur Sommelier” and other trainings for both amateur and professional sommeliers form part of the regular activities of the SloVino Institute. The “Amateur Sommelier” training is intended for all that seek to acquire basic wine and cuisine knowledge required by sommeliers. Participants learn the basics of wine-growing and wine-making, learn how to taste wines and become familiar with the basic features of sensory evaluation of wine as well as learn how to properly serve guests, including the table culture. They also gain a significant amount of knowledge on how to combine wine and dishes. No previous expertise is required. “Sensory evaluation and rhetoric” is a training during which the participants learn how to taste wines and become familiar with the basic features of sensory wine evaluation and rhetoric. The training also includes a practical part during which a wine aroma kit and wine samples assist the participants in sensory perception. The SloVino Sommelier Club is a club for wine and food lovers. Its basic purpose is to socialise, exchange views, taste wines and expand knowledge. Its members have the opportunity to participate in wine tastings, presentations, trips and wine and culinary events. They can also make purchases from winemakers and caterers at more favourable prices.

“Sommeliers Recommend” and “Sommelier Selection” are two sets of activities associated with raising the wine and food consumption culture in Slovenia. The campaign is intended to establish links between wine, sommeliers, chefs and consumers. Our sommelier committee selects wines that are perfectly paired with specific sets of dishes: wines that can be paired with asparagus and vegetable dishes, wines that can be paired with beef and game dishes and wines that can be paired with fish fishes. The “Sommelier Selection” campaign selects the most useful specimens of a specific wine variety for culinary purposes. Selected wines considerably facilitate the decision of a wider range of people as to which would be the ideal wine to be paired with a certain dish. Consumers are also accustomed to cultural, measured and high-quality food consumption.

Prestige Top 30 is a gala wine event and educational tasting in one during which a selected range of thirty Slovenian wines is on display. The wines are selected and invited to participate in the event by a special committee. The event may be attended only by invited wines. Standard for the event are manually created chalices and sommeliers serving wine in white gloves. The event constitutes one of the highlights of wine-related events in Slovenia.

“Wine Day” (“Petek = Vinetek”) is a concept of the SloVino Institute that turns a specific day into the best tasting day of the week. Wine Day is usually held during the weekend, on Fridays (“Vinetki”), in selected catering establishments all over Slovenia.

The wine and HoReCa marketing department provides wine-growers, caterers and the tourism industry with marketing solutions. From labelling wines to more complex solutions. Marketing research is carried out, comprehensive visual image is developed, advertising campaigns are drawn up and carried out and sales channels and contacts are established for our clients. Specialist counselling with regard to marketing, drawing up strategies, communications structures and PR management is provided. All marketing activities are supported by and intertwined with wine, cuisine and tourism expertise.

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Telekom Slovenije, d.d., 1000 Ljubljana

POVEŽITE STORITVE TELEKOMA SLOVENIJE IN PRIHRANITE

Zgodbe, ki jih je jih je vredno doživeti. www.telekom.si

Naročniki storitev SiOL in Mobitel lahko izkoristijo nižjo mesečno naročnino izbranih paketov Mobitel in paketa TopTrio Plus. Za več informacij o ponudbi obiščite www.telekom.si, Telekomov center, pooblaščeno prodajno mesto ali pokličite 041 700 700 oz. 080 8000.

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SLEDITE IZDELKOM

ZELENE DOLINE

VSE DO NJIHOVEGA Mlekarna Celeia, d.o.o., Arja vas 92, 3301 Petrovče | | www.zelenedoline.si

IZVORA!

Več na: www.mlecnacesta.si

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MARIBOR -VINSKO KULTURNA PRESTOLNICA Maribor se je odlično pozicioniral na turističnem zemljevidu sveta kot mesto Evropske prestolnice kulture 2012 in ena od TOP 10. svetovnih turističnih destinacij po izboru številnih medijev. K temu pripomorejo dejstva, da je Maribor mesto najstarejše trte na svetu, ki šteje preko 450 let, da je umeščeno v objem gozdov zelenega Pohorja in podeželja slikovitih vinorodnih gričev, navduši pa tudi ljubitelje kulture, vina in kulinarike.

MARIBOR - CAPITAL OF WINE AND CULTURE As a European Capital of Culture in 2012 and as one of the TOP 10 tourist destinations in the world according to several lists of recommendations, Maribor has become a notable spot on the world map of tourist destinations. Among the reasons for the city’s success are the facts that Maribor is the home of the over 450-year-old vine, the oldest vine in the world, that the city is surrounded by the green woods of Pohorje and picturesque hills covered with vineyards, and that it knows how to impress the lovers of culture, wine and good food.

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REKORDNA LETINA IN NOVA MARIBORSKA VINSKA KRALJICA Da nanizana dejstva držijo dokazuje dejstvo, da je letošnjo Trgatev Stare trte, ki poteka v sklopu Festivala Stare trte, obiskalo več tisoč ljudi.

Foto/photo MP produkcija ”www.maribor-pohorje.si”

In Stara trta ceni to! Skupaj s potomkama je namreč letos dala rekordno količino grozdja, in sicer kar 204 kilograme. S to informacijo si bo lažje utirala pot v svet lepote in vina tudi dvajsetletna Urška Bračko, nova vinska kraljica mariborskega vinorodnega podokoliša. Z vinsko krono bo dve leti predstavljala vinogradnike, vinotoče in vina, ki bogatijo in pečatijo mesto ter podeželje.

A RECORD HARVEST AND A NEW WINE QUEEN OF MARIBOR The verity of all the above facts has been proven by over one thousand visitors to this year’s Old Vine Harvest, which was part of the Old Vine Festival. And the Old Vine appreciates the attention! Together with its descendants, the Old Vine yielded a record amount of grapes, an enormous 204 kg. This will pave the way into the world of beauty and wine for 20 year old Urška Bračko, the new Wine Queen of the Maribor wine sub-region. The wine crown provides her with a two-year mandate to represent the wine growers, wine cellars and wines that have marked and enriched the city and the surrounding countryside. VINSKO KULINARIČNI TRENDI

STARA TRTA Mesto Maribor se v zadnjih letih pospešeno spreminja v vinsko prestolnico. To težo ji daje Guinessova rekorderka Stara trta, ki raste na pročelju Hiše Stare trte. V hramu vinske tradicije je razstaviščni prostor, kjer so vodeni ogledi bogate vinske dediščine in muzejskih eksponatov, v Hiši Stare trte je degustacijski prostor ter vinoteka vrhunskih vin iz mariborskega vinorodnega podokoliša. Hiša Stare trte je odprta vse dni v letu, od ponedeljka do nedelje, tudi med prazniki. Obisk Hiše Stare trte je brezplačen. Kontakt: stara-trta@maribor.si

OLD VINE

Contact: stara.trta@maribor.si

VINAGOVA KLET V središču mesta je vrata na stežaj ponovno odprla Vinagova klet. Pod Trgom svobode se namreč razprostira ena največjih klasičnih vinskih kleti v Evropi. Najstarejši del kleti je bil zgrajen leta 1847. Danes se klet ponaša s površino 20.000 m2 in z 2,5 kilometra dolgimi podzemnimi predori. Leseni sodi, betonske cisterne, steklenice z vinsko patino pa imajo skupno kapaciteto 6 milijonov litrov! Ogled ali ogled z degustacijo vina bo potekal ob sobotah ob 11.00 in 16.00 ter v nedeljo ob 16.00.

Foto/photo Domen Groegl ”www.maribor-pohorje.si”

In the last few years, Maribor has been rapidly growing into a wine capital, a title that is brought to life by the Old Vine, a Guinness record holder growing on the façade of the Old Vine House. This temple of wine tradition offers an exhibition and guided tours of the rich wine patrimony and museum exhibits, as well as a place for wine tasting and a winery of premium wines form the Maribor wine sub-region. The Old Vine House is open all-year-round, from Monday to Sunday, including holidays. You can visit the Old Vine House free of charge.

Kontakt: tic@maribor.si

The Vinago cellar in the centre of the city has reopened its doors. Under the Trg svobode square lies one of the biggest classic wine cellars in Europe. The oldest part of the cellar was built in 1847 and today the cellar extends over 20,000 m2 and includes 2.5 km of underground tunnels. The wooden barrels, the concrete cisterns and the bottles with a wine patina can hold as much as 6 million litres of wine! You can visit Vinago cellar every Saturday at 11am and 4 pm and every Sunday at 4 pm. Contact: tic@maribor.si

Foto/photo Marko Petrej ”www.maribor-pohorje.si”

VINAGO CELLAR

Lepo vabljeni v prestolnico vina in kulinarike! Come and visit the capital of wine and good food! 52 VINSKO KULINARIČNI TRENDI

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Borut Godec

Boljše je biti Slovenija kot Vatikan Kar za nekaj več kot dvakrat bi morala Slovenija povečati pridelavo hrane, da bi dosegli samozadostnost. Razen na enem področju: pri vinu je količina pridelanega celo nekaj večja od količine popitega. Na leto v Sloveniji pridelamo tja do 100 milijonov litrov vina in lani smo ga popili približno 92 milijonov litrov. Priznajmo, nekaj so nam ga pomagali popiti turisti, ampak še vedno smo s količino popitega vina uvrščeni na šesto mesto po potrošnji vina na prebivalca. Statistično je torej vsak Slovenec popil slabih 45 litrov vina. Za nami so po potrošnji vina na prebivalca ostale države, kot so: Portugalska, Italija, Španija, Nemčija, Avstrija... Le dobrega pol litra več vina je lani spil povprečen Francoz, kljub bistveno večji pomoči turistov. Luksemburgu so verjetno do slabih petdesetih litrov na prebivalca bistveno pomagali evrobirokrati, ki jih imajo kar nekaj, največ vina na prebivalca pa so lani popili v Vatikanu. Vsak prebivalec papeške države je v povprečju spil 62,2 litra vina. Skoraj nedoumljiva količina. Vendar pa je v Vatikanu lani bilo zgolj 836 prijavljenih prebivalcev, torej je skupna potrošnja znašala skromnih 52 tisoč litrov. Za vinarje je torej veliko boljše, da nismo Vatikan – porabimo nekaj manj vina na prebivalca, zato pa je naša skupna potrošnja toliko večja. Čeprav: resnica je vedno drugačna od slike, ki jo riše statistika. Na žalost v tem primeru ni tako lepa, kot bi lahko sklepali na prvi pogled. Krepko čez polovico, skoraj dve tretjini vse potrošnje v Sloveniji, predstavljajo namizna vina – “litrce” po domače. V preostali del pa močno posegajo vina iz uvoza. Točnih podatkov sicer ni, vendar po ocenah tako potrošnja domačih kakovostnih in vrhunskih vin, lahko jih imenujemo tudi buteljčna, dosega približno 20 milijonov litrov. Zadnja leta se razmerje med namiznimi in buteljčnimi vini spreminja, potrošnja kakovostnih vin pa počasi in vztrajno narašča. Vendar je v tolažbo dejstvo, da slovenski trg sledi trendom razvitih evropskih trgov. V Franciji, kjer so lani popili oziroma vsaj kupili nekaj čez 2,8 milijarde litrov vina in se s tem po skupni porabi uvrstili skupaj z ZDA na prvo mesto (njuna potrošnja vina je lani znašala po 12 odstotkov svetovne, skupaj z Italijo, Nemčijo in Kitajsko pa so ustvarili kar polovico svetovne potrošnje vin), je lani potrošnja vin upadla za kar sedem odstotkov. Hkrati z upadom skupne potrošnje pa je v Franciji zrasla potrošnja najkakovostnejših vin. Slovenija je torej kot vinska država uspela ujeti svetovne trende, prepoznavna pa postaja tudi kot proizvajalka vin, ki uspešno prodirajo na tuje trge, in ki uspevajo najti kupce tudi v konkurenci vin iz vinsko prepoznavnejših držav. Do popolne uveljavitve na vinskem zemljevidu sveta, pa Sloveniji pravzaprav manjka samo to, da se uvrsti tudi med države, ki so najzanimivejše svetovne destinacije za vinski turizem. Da to ni utopija, kot se je dozdevalo še pred desetletjem ali dvema, se vidi tudi po tem, da v Sloveniji brez večjih težav že srečujemo tuje turiste, ki so nas obiskali zaradi želje po spoznavanju slovenskih vin. To je samo nov dokaz, da se na dolgi rok trdo delo slovenskih vinarjev in drugih, ki jim pomagajo, izplača.

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Borut Godec

It is better to be Slovenia than the Vatican

Slovenia would have to more than double the amount of food it produces if it were to become self-sufficient, which does not hold true for wine, where the amount of wine produced slightly exceeds the amount of wine consumed. Slovenia produces maximum 100 million litres of wine per annum, and about 92 million litres were consumed last year. We should admit that some assistance was provided by tourists, and yet the country ranks 6th in terms of per capita wine consumption. Statistically speaking, every Slovenian consumed slightly less than 45 litres of wine, leaving behind other European countries such as Portugal, Italy, Spain, Germany, Austria and others. The average Frenchman managed to consume only a little more than half litre more per year, despite being provided greater assistance by tourists travelling to France. EU bureaucrats (and the country does have quite a few of those) probably had something to do with the slightly less than 50 litres per capita consumed in Luxembourg, whereas the most wine per capita last year was consumed at the Vatican. The average inhabitant of the Pope’s country drank 62.2 litres of wine. An almost unfathomable amount. And yet, only 836 residents were registered at the Vatican last year, which means that only 52 thousand litres were consumed in total, this meaning that it is thus much better for wine-makers that Slovenia is not the Vatican – even though less wine is consumed per capita, the total consumption is significantly greater. Although: the truth always differs from the picture painted by statistical data. Unfortunately, it is not as pretty a picture as one would be led to believe at first glance. Table wines, called “litrce” in the vernacular, represent the largest segment of wine consumed in Slovenia, accounting for more than half, almost two thirds, of total wine consumed. Imported wines play an important role in the remaining segment. Even though precise data are not available, it is estimated that about 20 million litres of local high- and superior-quality wines, which could also be called bottled wines, are consumed. The ratio between table and bottled wines has experienced change during recent years. The consumption of high-quality wines is slowly but surely on the rise.

It is comforting to observe, however, that the Slovenian market is following the trends of developed European markets. The consumption of wine in France, where last year slightly more than 2.8 billion litres of wine was consumed, or at least purchased, meaning the country assumed the top spot in terms of total wine consumption jointly with the US (these two countries consumed 12% of total wine consumed on a global level, and, jointly with Italy, Germany and China, consumed more than half of wine produced on the globe), fell by as much as 7% last year. France was not merely marked by a decline in total consumption of wine but also by a rise in the consumption of top quality wines. Slovenia as a wine country has thus managed to catch up with global trends and is also becoming a visible wine producer that successfully penetrates foreign markets and manages to gain customers even while competing with wines from more visible countries. There is only thing left to do for Slovenia to be fully established on the wine map of the world: it needs to form part of those countries that constitute the most interesting global oentourism-related destinations. That this is not utopia, even though it would have seemed utopian one or two decades ago, is indicated by the fact of how easy it is to run into foreign tourists visiting our country seeking to become familiar with our wines, constituting another proof that the hard work of Slovenian wine-makers and all others involved pays off in the long run. VINSKO KULINARIČNI TRENDI

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Štruklji gostilne Ančka

Res odlični! Kakšna mora biti sladica, da po njej zaslovi gostilna? Kakšna je sladica, zaradi katere se ljubitelj dobre hrane, oddaljen več sto kilometrov, odpravi na pot, samo zato, ker jo želi okušati in ob njej uživati? Štruklji. Slani sirovi ali drobnjakovi. Sladki ajdovi z orehi, čokoladni, sirovi in v jesenski sezoni še kostanjevi. Ančkini štruklji so drugačni. Takšnih ne ponujajo nikjer drugje. Izbrane in kakovostne sestavine. Zmeraj sveži in enako pripravljeni. Zmeraj enak okus in nezgrešljiva tekstura. Dišeči in slastni. Gostilna Ančka iz Šenčurja pri Kranju ima lep ambient in veliko letno teraso. Ponašajo se s pestro ponudbo sezoni prilagojenih slovenskih jedi. A njihova daleč naokoli znana specialiteta so štruklji. Res odlični štruklji! Postali so njihov prepoznavni znak. Ponujajo jih že od leta 1968, ko je družina Ančke Rup preuredila dnevno sobo v gostilnico s petimi mizami. Takrat se je začela pisati zgodovina. Družina še danes vodi gostilno z osebnim pristopom. Njihovi gostje znajo ceniti, da jih ob obisku zmeraj kdo od domačih gospodarjev pozdravi in jim zaželi dobrodošlico. Prav slednje, najboljši štruklji in konstantna kakovost so odlike gostilne Ančka.

Ančka Inn’s Rolled Dumplings

Truly delicious!

What should be characteristic of a dessert for an inn to become famous for it? What dessert propels a lover of good food to set out on a several hundred kilometre journey to taste and enjoy it? Rolled dumplings. Salty cottage cheese or chive rolled dumplings. Sweet buckwheat dumplings with walnuts, chocolate and cottage cheese rolled dumplings and also chestnut rolled dumplings during the autumn season. Ančka’s rolled dumplings are different from the rolled dumplings offered everywhere else. Carefully selected and high-quality ingredients. Always fresh and always prepared in the same way. Always with the same taste and unmistakeable texture. Fragrant and delicious. The Ančka Inn from Šenčur by Kranj has a wonderful ambience and a large summer terrace. The owners pride themselves on a diverse range of seasonal Slovenian dishes. But the speciality they are known for near and far is rolled dumplings. Exquisite rolled dumplings! Rolled dumplings that have become their signature dish included on the menu since 1968 when Ančka Rup’s family transformed their living room into a small inn with five tables. That is when they started to write history. The inn continues to be run by the family with a personal note. Its guests appreciate that one of the owners is always at hand to greet you and welcome you. The Ančka Inn is distinguished by this attitude, the best rolled dumplings and consistent quality. VINSKO KULINARIČNI TRENDI

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VINSKO KULINARIﾄ君I TRENDI

Ora ima sedaj višji sadni delež in dve novi članici družine - Oro Premium Zardelo grenivko ter Oro Original v pločevinki.

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SREDNJA ŠOLA ZA GOSTINSTVO IN TURIZEM MARIBOR

VINSKO KULINARIČNI TRENDI

ŠOTORI ZA PRIREDITVE SRECANJA, OBLETNICE, OTVORITVE, SEJME, POGOSTITVE, VIP ŠOTORI Z DEKORATIVNO OPREMO ODRI PAVILJONI JURCKI STOJNICE SKLADIŠCNI ŠOTORI IN HALE JAHALNICE CATERING OPREMA SERVIS IN POPRAVILO ŠOTOROV

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POPOLNA SPROSTITEV JE BLIﾅｽJE KOT SI MISLITE. BAZENI, SAVNE, MASAﾅｽE. 01 585 21 00, www.atlantis-vodnomesto.si

VINSKO KULINARIﾄ君I TRENDI

Mitja Butul

SLOVENSKA ISTRA – SPEČA TRNJULČICA Slovenska Istra je nekaj posebnega. Posebnega zaradi svoje lege, saj leži med državama, s katerima si Istro delimo, a pomembnejše od tega je, da smo zaradi lege v sredozemlju tudi del Sredozemlja in zato je tudi Slovenija sredozemska država. Ja, sredozemska država, tako kot Italija, Španija, Francija, Portugalska in ostale, ki se raztezajo ob Sredozemskem morju ter uživajo in srkajo »sredozemske prednosti« prostora in klime, ki so jo že stoletja pred nami znali izkoristiti in ponuditi najprej Grki, nato Rimljani, za njimi Benečani, za kratek čas se je tu mudil tudi Napoleon. V hotelu Palace v Portorožu pa je le teden pred atentatom v Sarajevu preživel celo avstroogrski prestolonaslednik princ Ferdinand. Celo Musolini je vedel, kaj je lepo in dobro, da tega predela do kapitulacije ni predal nikomur. Ja, nekateri so znali te prednosti, ki jih Istra ponuja, izkoristiti, ponuditi in nadgrajevati. A jih mi znamo? A našo Istro sploh poznamo? A se zavedamo, da imajo obalna mesta Koper, Izola in Piran tudi svoja zaledja? Da je prava Istra v notranjosti, tam, kjer se ob vijugastih cestah oči napasejo ob številnih vinogradih, ki se prepletajo z vsako leto lepše urejenimi oljčniki, kjer živijo prijazni in odprti ljudje, ki že desetletja ali stoletja kljubujejo naravi in vedno nezadovoljni z odnosom političnih veljakov do podeželskega predela Istre, tiho in vztrajno čakajo na boljše čase. Na čase, ko se bodo ne le oči, temveč tudi srca rojakov odprla in priznala, da tu ni vse samoumevno. Za vse je potreben trud, za vse je potrebno sodelovanje, za napredek je potrebno povezovanje. Kot Trnjulčica naša Istra spi in sanja, nedaleč okoli pa se nekaj prebuja. V ta, v trnje ovit, istrski grad je prišlo že veliko „princev“, a do sedaj so bili le-takšni, ki so bili bodisi premalo vztrajni, nerodni, ali pa preošabni. A kljub vsemu je nekaj svetlih izjem, ki jim za razvoj in prihodnost našega istrskega grajskega dvorca ni vseeno. Nimajo časa čakati na princa, ki bo obudil spečo kraljično Istro, temveč pridno režejo trnje, da bi skozenj posijalo sonce in osvetlilo pot do boljše prihodnosti tega prostora in ljudi. Iz dneva v dan spoznavajo, da je pri nas premajhen prostor za množični turizem, da je slovenska Istra prostor, ki bi moral biti namenjen butičnemu turizmu, turizmu, ki gradi na gostih, ki se k nam vračajo, da jih že ob prvem obisku razveselimo s kvalitetno in pristno ponudbo, gastronomijo in prijaznostjo, ki jo premoremo, znamo in zmoremo. Imamo vse, kar za to potrebujemo. Čudovito in neokrnjeno naravo. Obdelane oljčnike, kjer vsako leto pridni oljkarji pridelajo ena najboljših oljčnih olj na svetu, čudovite vinograde na sončnih in obmorskih legah, kjer pridni vinogradniki pridelajo vedno bolj cenjena vina, med katerimi izstopata kraljica malvazija in kralj refošk. Vanganelska, Strunjanska in dolina ob reki Dragonji so bili že pred desetletji vrtovi za celo Istro in Trst, kjer se je pridelala prva zelenjava in odlično sadje, kot so: breskve, fige, kaki, hruške. Čeprav nam je ostala le majhna ribiška flota in ribogojnica v Piranskem zalivu ter školjkišča v Strunjanskem zalivu ter zalivu ob Debelem rtiču lahko ponudimo številne sveže morske ribe, školjke in mehkužce, ki bi morali pristati v kuhinjah ponudnikov kulinaričnih dobrot v tem predelu Slovenije. Na mizah hotelov, restavracij in drugih kulinaričnih ponudnikov ne bi smeli biti brez vrhunskega oljčnega olja iz slovenske Istre, na vinskih kartah pa ne bi smelo manjkati vino iz slovenske Istre. Istrske tartufe, poznane kot najboljše na svetu, bi lahko našli na več jedilnikih, istrska zelenjava in sadje bi morala biti stalnica. Solnice bi morale biti polnjene le z izjemno soljo iz Piranskih ali Strunjanskih solin, v katerih po starodavnem postopku še vedno pridelujejo eno najbolj kvalitetnih soli na svetu. Uporaba zdravilnih zelišč, ki rastejo v zeliščnih vrtovih slovenske Istre, bi morala biti samoumevna. Utopija? Ne, to bi moralo biti normalno. Kot tudi to, da bi hotelirji svojim gostom odprli vrata tudi navzven in ne le navznoter svojih hotelskih soban. Da bi gostom ponudili zanimive izlete ne le v bližnje Benetke, Postojnsko jamo ali na Bled, temveč tudi na bližnje „grajsko dvorišče“ podeželja slovenske Istre. Da bi številne zanimive projekte, seminarje, razprave, diplomske naloge, ki jih tudi z evropsko podprtimi projekti kujejo na slovenskih univerzah, udejanjali v praksi in ne le v izdanih knjigah in brošurah, ki v glavnem ostajajo na zaprašenih knjižničnih policah. Da bi upravljavci plaž slovenske obale bili nekoliko izvirnejši s ponudbo kopalcem. Ja, in da bi se turistični delavci nehali hvaliti s statistiko, ki je vse prej kot realnost ter da bi vsi skupaj postavili nove in privlačne programe obiska in življenja v tem predelu Slovenije, Sredozemlja, Evrope in sveta. Tako značilno istrsko trmo je potrebno izkoristiti za nove in prave korake ter jasne cilje. V slovenski Istri ni sezone. Tu so le štirje lepi in zanimivi letni časi. Ko bomo to vsi spoznali, se med seboj povezali in sodelovali ne bo potrebno dolgo čakati na princa, da bo zbudil našo spečo Trnjulčico – slovensko Istro.

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Mitja Butul

The Slovenian Istria – The Sleeping Beauty The Slovenian Istria is something special. Due to its location, given that it can be found in-between two other countries Slovenia shares the entire region with, but, more importantly, because of its Mediterranean location that makes Slovenia also a part of the Mediterranean and a Mediterranean country. Yes, a Mediterranean country just like Italy, Spain, France, Portugal and other countries that extend along the coast of the Mediterranean Sea and that enjoy and absorb the “benefits” of both the Mediterranean area and the climate that were taken advantage of and offered as early as several centuries before us by the Greeks, followed by the Romans, Venetians, for a short while also Napoleon and even the heir presumptive to the Austro-Hungarian throne, Archduke Franz Ferdinand, stayed at the Palace Hotel in Portorož a mere week before he was assassinated in Sarajevo; even Mussolini himself was familiar with its beauty and goodness, thus refusing to yield the region until the capitulation of Italy. Yes, some people knew how to make use of the advantages provided by Istria, offer them and build upon them. Are we able to do that as well? Do we even know the Slovenian Istria? Are we even aware of the fact that our coastal towns of Koper, Izola and Piran also have outskirts? That the real Istria can be found in the interior of the region, where eyes feast on numerous vineyards intertwined with olive plantations that are more beautifully arranged with every passing year, located next to winding roads, inhabited by friendly and open people who have been resisting nature for decades or even centuries, consistently displeased with the attitude of political heavyweights towards the rural area of Istria, and quietly and persistently awaiting better times? Times when not merely the eyes but also the hearts of their compatriots would open and recognise that not all in this area should be taken for granted. Everything requires efforts, collaboration; if we are to make progress we need to establish links. While our Istria has been busy dreaming and sleeping like a Sleeping Beauty, something has been awakening in its surroundings not far away. How many “princes” have already reached the thorn-enveloped Istrian castle but have all so far proven either too irresolute, clumsy or haughty? Despite everything, there are a few individual beacons of excellence that care about the development and future of the Istrian palace. Those that do not have the time to wait for the prince to awaken the Sleeping Princess of Istria but have been diligently cutting away the thorns that the sun could finally shine through and beam a light on the path towards a better future of both the local area and population. Those that have been recognising on a daily basis that Slovenian Istria is too small of an area for mass tourism but a region that should be dedicated to boutique tourism that builds on guests that return, that rejoice in a top-quality and original range, cuisine and friendliness that we can bring about and are capable of. We have everything we need. Exquisite and intact nature. Cultivated olive plantations where our hard-working olive growers produce one of the best olive oils in the world on an annual basis and precious vineyards in sunny and seaside locations where our hard-working wine-growers produce increasingly cherished wines, led by the Queen of Malvasia (Malvazija) and King of Refosco (Refošk). As early as several decades ago, the Vanganel, Strunjan and Dragonja River Valleys acted as gardens for the entire Istria and Trieste where the first vegetables of the year and excellent fruits such as peaches, figs, persimmon and pears were grown. Even though only a small fishing fleet and fish farm remain in the Gulf of Piran, mussel farms in the Gulf of Strunjan and the Gulf of Debeli Rtič have remained to the present day; the area can still provide numerous fresh sea fish, muscles and molluscs that should end up in the kitchens of local delicacy providers. No hotel, restaurant or other food provider’s tables should lack top-quality olive oil from Slovenian Istria and wine lists should include local wine. Istrian truffles that are known as the best in the world should be found on more menus; Istrian vegetables and fruit should become a permanent feature. Salt cellars should only be filled with exceptional salt produced at the Piran or Strunjan salt pans, where they continue to produce one of the best quality salts in the world according to an ancient procedure; the use of medicinal herbs that grow in local herb gardens should be self-evident. Utopia? No, this should be normal. The same as it should also be normal that hotel doors should not merely open inwards to hotel rooms but also outwards as well. That not only interesting trips to the nearby Venice, Postojna Cave or Bled should be offered to guests but also to the nearby “castle courtyard” of the Slovenian Istria rural area. That the numerous interesting projects, seminars, papers and Bachelor theses created at Slovenian universities, also supported by European funds, should be put into practice and not only be included in published books and brochures that mostly remain to be found on dusty library shelves. That beach managers in the Slovenian Istria should provide a more original range to swimmers. Yes, and that people employed by the tourism sector should stop boasting about statistical data that are far from reality, and we should all jointly draw up new and attractive programmes for people visiting and living in this part of Slovenia, the Mediterranean, Europe and the world. We should take advantage of the distinctive stubbornness of the Istrian population to take new and proper steps and to draw up clear objectives. Slovenian Istria does not have only one specific season but four beautiful and interesting seasons. As soon as we all recognise that, establish links and start collaborating, the prince that will awaken our Sleeping Beauty – the Slovenian Istria – will be around before long. VINSKO KULINARIČNI TRENDI

KULINARIČNI OCENJEVALCI IN GOSTINCI – SOVRAŽNIKI ALI PRIJATELJI? Velikokrat se vprašam, kaj je bolj nehvaležna naloga – biti ocenjevalec ali biti ocenjevan. Dandanes že skoraj ni več časopisa, revije ali spletnega portala, ki ne bi imel pod drobnogledom gostiln, restavracij, kuharjev, slaščičarjev, turističnih kmetij... A kdo so ljudje, ki te kritike in pohvale pišejo? Obiščejo lokal nenapovedano ter ali za storitev plačajo? Imajo sploh kakšna znanja o kulinariki in strežbi ter o sodobni kuhinji na eni in tradicionalni kuhinji na drugi strani? Tisti slovenski novinarji, ki spremljamo in resno pišemo o kulinariki več kot desetletje, se med seboj poznamo in bolj ali manj spremljamo delo drug drugega. Ko se srečamo, se pogovarjamo tudi o tem, zakaj je nekdo nekoga dobro ali slabo ocenil in delimo vtise ter izkušnje. In ne boste verjeli – v glavnem so si naša doživetja in mnenja podobna, pa naj gre za pohvale ali graje. »Ostrenje« brbončic in širjenje kulinaričnih obzorij, tudi s spremljanjem razvoja slovenske kuharske scene, obiskovanjem vrhunskih restavracij v tujini, poznavanjem kuharskih tehnik in strokovnih znanj v strežbi, bo izkušenega ocenjevalca gostinskega lokala vodilo k nepristranski oceni. Ne glede na to, ali gre za enostavnejšo jed ali za jed visoke kulinarike z različnimi teksturami in detajli, bo med drugim v njej kaj hitro okusil in prepoznal naslednje: ali je kuhar posvetil pozornost izboru kakovostnih živil, ali jih je obdelal tako, da je čim bolj ohranil njihov pristni okus, ali je dodal omake, pene, dekoracijo zgolj zaradi okrasitve, ali se te povežejo v celoto z ostalimi sestavinami, ali ima smisel za kombiniranje okusov, ali je inovativen in skuša biti drugačen od drugih z razlogom in ne kar tako… Nekateri ocenjevalci, še posebej za znane velike tuje kulinarične vodiče, pri ocenjevanju uporabljajo tudi točkovno opredeljene tabele za posamezna področja. Na ta način naj bi bila končna ocena čim bolj objektivna. Pred kratkim pa je slovensko podjetje Black Box predstavilo merjenje nezavedne možganske aktivnosti s pomočjo najnovejše nevrotehnologije. Ta na podlagi signalov, ki jih brbončice pošiljajo možganom, računalniku, sporoča pozitivni in negativni čustveni odziv na določeno jed oziroma živilo (v pilotnem poizkusu je šlo za kranjsko klobaso). Po besedah enega od raziskovalcev so določeni odzivi na okuse (grenko, slano, sladko…) univerzalni, ne glede na to, od kod je testiranec. A del odziva je še vedno povezan tudi s kulinaričnimi izkušnjami testiranca (torej tudi ocenjevalca, če bi bil med njimi), pridobljenimi z vzgojo, načinom ali krajem življenja... Mimogrede – podobna nevroraziskava se kmalu obeta tudi na ravni okušanja vina. Kakorkoli torej obrneš, ostaja ocenjevanje jedi, tako kot ocenjevanje umetnosti, zaenkrat kljub poizkusom čim večje objektivnosti, subjektivno. Ljudje okuse zaznavamo in ocenjujemo različno, zato rek »okusi so različni« ni izvit iz trte. Ta izgovor pa nekateri gostinci izrabljajo v svojo korist in opravičilo tudi takrat, ko kritike niso najboljše. Groženj niso doživeli le kulinarični pisci v tujini, kot je bilo to v zadnjem času pogosto prikazano v kuharskih oddajah in filmih, temveč so tudi nekateri slovenski kritiki že bili deležni pritiskov s strani gostincev, ki so bili nezadovoljni z oceno. Nemalokrat se izkaže, da takšni le redko pogledajo čez svoje planke še v kakšen drug lokal ali krožnik. Spet drugi pa znajo kritiko obrniti sebi v prid, izboljšati ponudbo in celo pogumno povabiti ocenjevalca k ponovnemu obisku. In gostince lahko potolažim, da na koncu obstajajo tudi tisti, ki ocenjujejo delo kulinaričnih piscev in kritikov. Poleg njih samih so to seveda bralci ali gledalci, ki si na podlagi objavljenega in lastnega obiska lokala ustvarijo vtis o realnosti podane ocene. In če se le-ta razhaja od njihove enkratne ali večkratne izkušnje, verjemite, bo kritik kaj hitro izgubil svojo kredibilnost. Urša Cvilak, revija Pet zvezdic

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FOOD CRITICS AND CATERERS - FRIENDS OR FOES? Urša Cvilak, Pet zvezdic (Five Stars) magazine

I often wonder what is more thankless – to rate or to be rated. Nowadays, almost all newspapers, magazines and websites scrutinise inns, restaurants, chefs, confectioners, tourist farms, etc. But who is behind these critiques and praises? Do these people drop by unannounced or are they paid for their service? Do they even possess any kind of knowledge of cuisine and service, of modern cuisine on the one hand and of traditional cuisine on the other? Slovenian reporters that have been following cuisine and writing serious articles about it for over a decade know each other and also follow each other’s work to a greater or lesser extent. Whenever we happen to run into each other, we also discuss what brought about a high or low rating and share our impressions and experience. You will not believe me when I tell you that our experience and views are usually similar, regardless of whether we praise or criticise.“Sharpening” one’s taste buds, expanding culinary horizons, also by monitoring the development of the cooking scene in Slovenia, visiting top restaurants abroad, being familiar with cooking techniques and possessing service knowledge leads to objective ratings given out by experienced catering establishment critics. Regardless of whether the person is rating a simple or state-of-the-art cuisine dish sporting various textures and details, they will manage to quickly taste and also recognise the following: whether the chef has paid any attention to selecting high-quality foodstuffs, if the ingredients have been processed in a way that preserves their original taste, whether sauces, foams and decorations have been added merely for decorative purposes or whether they form a comprehensive whole with the remaining ingredients, whether the chef has a feel for combining tastes, whether they are innovative and seek to differ from others with good reason and not merely for the sake of it, etc. Some food critics, especially those that work for foreign culinary guides, also rate on the basis of point-system-based tables for specific areas, thus seeking to provide an as objective as possible a final rating. Recently, BlackBox from Slovenia presented a measurement of subconscious brain activity carried out by means of state-of-the-art neurotechnology that, on the basis of signals sent by the taste buds to the brain, reports a positive or negative emotional reaction to a specific dish or foodstuff (the pilot experiment included Carniolan sausage – Kranjska klobasa) to the computer. According to one of the researchers involved, some reactions to various tastes (bitter, salty, sweet, etc.) are universal, regardless of the test subject’s origins. And yet, the reaction continues to be partially connected to the culinary experience of the test subject (that is, also of the food critic, if he/she were to be included in the test group) that stems from the person’s upbringing, lifestyle, residence, etc. By the way – a similar neurological research is due to take place soon for wine tasting as well. Wherever you turn, rating dishes as an art continues to be subjective, but not for lack of trying. Tastes are perceived and rated differently, which is why the saying that “we have different tastes” is not far-fetched, although this excuse is taken advantage of by caterers who also use it as a justification for receiving less than a stellar rating. And indeed threats have not been made only to food critics abroad as recently shown in cooking shows and films, as caterers dissatisfied with their ratings have also exercised pressure on Slovenian food critics as well. It often turns out that these kinds of caterers are rarely able to see another catering establishment or plate past their nose, while others are able to turn the situation around by improving their menu and even by courageously inviting the food critic to visit their establishment again. Dear caterers, rest assured that, in the end, there are also people who rate the work of food writers and critics. In addition to the caterers themselves, the work of both is also rated by readers or the audience that, on the basis of a published article and their own visit of a specific establishment, form their own impressions with regard to the realistic rating thereof. If the rating differs from their experience, whether they visit the establishment once or several times, you can trust me when I tell you that a specific critic will soon lose their credibility. VINSKO KULINARIČNI TRENDI

Katarina Avšič, Kogast

V Kogastu ustvarjajo predpogoje, da lahko kuharski mojstri kreirajo dovršene kreacije

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Katarina Avšič, Jera Avšič in Marko Vovk sta sestri in brat, ki vodijo podjetje, ki se ukvarja z razvojem in proizvodnjo opreme za velike kuhinje. Podjetje Kogast Grosuplje d.d. je že od leta 1960 vodilni slovenski proizvajalec gostinske opreme. Veliko izdelkov izvozijo na zahtevne tuje trge. Slovijo po kakovosti izdelave, lastnem razvoju in energetski učinkovitosti opreme. Katarina živi ob »velikih« kuhinjah. Z njo smo se pogovarjali o Kogastu in o pomenu kakovosti v sektorju gostinske opreme. Kakšna je Kogastova tradicija? Podjetje Kogast je največji proizvajalec gostinske opreme v Sloveniji. V 54. letih delovanja smo si z blagovno znamko Kogast, s kakovostjo in širino ponudbe ustvarili velik ugled na domačem trgu in na tujih trgih. Pokrivamo vse storitve, ki so povezane s proizvodnjo gostinske opreme (svetovanje, projektiranje kuhinjske tehnologije, izdelava, dobava, montaža, zagon profesionalne kuhinjske opreme, poučevanje osebja, servisiranje v garancijski in izven garancijski dobi, oskrbovanje z rezervnimi deli, preventivni pregledi kuhinj ter poslovni (brezplačni) obiski kuhinj z namenom svetovanja. Pomembni mejnik v zgodovini Kogasta je zagotovo leto 1996, ko se je podjetje prestrukturiralo v delniško družbo in dobilo novo vodstvo, načelu katerega je bil gospod Marko Avšič, ki je podjetju dal nov zagon, osvežil stare poslovne partnerje in razširil prodajo ne samo na trge bivše Jugoslavije, temveč tudi v druge dele Evrope.

Kakšne so ključne prednosti Kogastove opreme? Ključne prednosti Kogastove opreme so: funkcionalnost, zagotavljanje higiene HACCP, ergonomska oblika, zanesljivost, energetska varčnost ter izdelava,ki zagotavlja hitri servis in popravilo. Ali znajo naročniki ločiti med kakovostnimi proizvodi in nizko cenovno konkurenco iz tujine? Ves razvoj in proizvodnja od nevtralne do termične opreme poteka v Sloveniji, natančneje v Grosuplju. Na žalost nam časi niso preveč naklonjeni, da bi vsi uporabniki in potencialni kupci znali ceniti in predvsem ločevati kvaliteto. Še prevečkrat je cena tisti dejavnik, ki vpliva na odločitev o nakupu profesionalne gostinske opreme. Malo je kupcev, ki vejo, da tako opremo kupujejo za daljše življenjsko obdobje (do 30 let). Pomembno pri taki investiciji je, da prodajalec profesionalne gostinske opreme nudi kvalitetne in zanesljive poprodajne storitve, servis in rezervne dele.

Na katerih tržiščih so prisotni vaši proizvodi? Na tujih trgih za kvalitetne storitve skrbijo naši pooblaščeni zastopniki in serviserji, ki jih vsako leto izobražujemo o novostih na področju produktov Kogast ter kvalitetne montaže in servisa. Investiramo v vseh segmentih poslovanja. S tem krepimo svojo prisotnost na domačem trgu in na tujih trgih. Našim strankam nudimo vedno več in vedno boljše pogoje sodelovanja. S takim pristopom se naši proizvodi danes nahajajo v najboljših kuhinjah sveta, vse od severa Evrope do juga Arabskega polotoka, od Francije do Kamčatke na Daljnem vzhodu. Zadovoljstvo naših strank nam daje vedeti, da so naše storitve dobre. Zelo smo ponosni, da smo bili del olimpijskih iger 2014 v Sočiju.

Kakšne so najpogostejše »napake« kupcev profesionalnih gastro kuhinj? Najpogostejše napake kupcev/investitorjev profesionalne gostinske opreme so, da vse preveč gledajo na ceno ter ne upoštevajo želje kuharskega osebja ali pa jih ne vključujejo v sam začetek projektiranja kuhinje. Zelo pomembno je, da se kuharji in njihovi pomočniki v kuhinji, v kateri preživijo tudi več kot osem ur, počutijo dobro in ustvarjalno v svojem delovnem okolju. To pa se na koncu vidi tudi na krožniku in na okusnih jedeh, ki jih pripravljajo. Zelo pomembno je upoštevanje energetske učinkovitosti kuhinj. K temu so nas med drugim spodbudili različni A-testi, po katerih mora biti načrtovana in izdelana profesionalna gostinska oprema. Največji porabniki energije v profesionalnih kuhinjah so zastareli termični in drugi aparati, saj v kuhinjah pogosto najdemo aparate, ki so stari 30 in več let, ti pa so neprimerno večji porabniki energije kot sodobne naprave.Poleg novih, energetsko varčnejših aparatov, je k nižanju stroškov za porabljeno energijo pripomogel tudi nov način projektiranja kuhinj. Velik prispevek k nižjim stroškom imajo denimo konvektomati, ki so zelo uspešno nadomestili klasične pečice in hladilne komore, ki so zamenjale več hladilnih in zamrzovalnih omar hkrati.

Skrbite za dobro opremljenost kuhinj. Zagotavljate predpogoje, da lahko kuharski mojstri ponudijo dovršene kulinarične kreacije. Kakšna je vaša najljubša jed? Kakšen stil vina vam je najljubši? Nimam najljubše jedi, vse jem, nisem izbirčna. Zelo rada obiskujem različne kulinarične večere, kjer imam možnost poskusiti veliko različnih jedi skupaj z vini. Obožujem degustacije vin. Najraje imam suha barik vina. Zelo rada imam tudi jedi na žlico. V kulturo pitja in prehranjevanja vključujem tudi mojega 10-letnega sina Jana, ki enako kot jaz uživa v dobro pripravljeni in dekorirani hrani. Obiskuje tudi šole kuhanja, ki jih organizira Chef Uroš Štefelin v Vili Podvin.

VINSKO KULINARIČNI TRENDI

Katarina Avšič, Kogast

Kogast creates pre-conditions that enable chefs to come up with perfect creations Katarina Avšič, Jera Avšič and Marko Vovk are two sisters and a brother in charge of Kogast, which is engaged in the development and manufacturing of industrial kitchen furnishings. Kogast Grosuplje d.d. has been the leading Slovenian manufacturer of catering furnishings since 1960. A large number of products are exported to discerning foreign markets. The company is distinguished by its high-quality manufacturing, in-house development and energy-efficient furnishings. Katarina lives next to “industrial” kitchens. We discussed Kogast and the importance of quality in the catering furnishing industry. Tell us about Kogast’s tradition. Kogast is the largest manufacturer of catering furnishings in Slovenia. Throughout 54 years of operations, our brand, quality and wide range of products have enabled us to gain a great reputation both on local and foreign markets. The company covers all services related to the manufacturing of catering furnishings (kitchen technology counselling and design; manufacturing, delivery, assembly and start-up of professional cooking furnishings, staff training, servicing during the warranty and after the warranty period, spare part delivery, precautionary kitchen inspections and (free-of-charge) counselling visits to commercial kitchens).1996, when our company was restructured into a joint stock company and a new management, headed by Mr. Marko Avšič, was appointed, constitutes an important milestone in the history of Kogast. Mr. Avšič gave it fresh momentum, updated the list of old business partners and expanded our sales not only to the markets of the former Yugoslav republics but also to other parts of Europe.

What are the key advantages of Kogast’s furnishings? The key advantages of our furnishings are: functionality, compliance with HACCP requirements, ergonomic shape, reliability, energy efficiency and design that facilitates fast servicing and repairs.

Are clients able to discern between high-quality products and low-cost competitors from abroad? All development and manufacturing processes, from neutral to thermal furnishings, are carried out in Slovenia, in Grosuplje to be exact. Unfortunately, the current economic situation is not too favourable for us with regard to all users and potential customers being able to appreciate and, most of all, discern quality. Too often the decision of whether to purchase professional catering furnishings or not comes down to their price. Only a small number of customers know that these kinds of furnishings are purchased for a longer period of time (maximum 30 years).When making such an investment, it is important that sellers of professional catering furnishings provide their customers with high-quality and reliable after-sales services, servicing and spare parts.

In which markets can your products be found? Our authorised agents and servicing providers that are trained in Kogast product novelties and high-quality assembly and servicing on an annual basis provide our customers with high-quality services on foreign markets. The company invests in all operating segments, thus strengthening its presence both on local and foreign markets. The company increasingly collaborates with its clients and continues to improve conditions of collaboration. This approach has taken our products to the best kitchens in the world, from the northern part of Europe to the southern part of the Arab Peninsula, from France to Kamchatka in the Far East. Satisfied customers are proof that good services are provided. We are extremely proud to have been part of the 2014 Olympic Games in Sochi.

What are the most common “mistakes” made by people purchasing professional gastronomy kitchens? In addition to paying attention to the price, customers/investors in professional catering furnishings also do not take into consideration the wishes of their cooking staff or fail to include them in the initial kitchen design process. It is of great significance that chefs and sous-chefs, who may spend more than eight hours at a time in a kitchen, feel good and creative in their working environment, which is ultimately reflected on the plates and in the tastes of the dishes they prepare. Energy-efficiency considerations are also of great significance, as prompted, inter alia, by various attestations that professional catering furnishings must comply with in the planning and manufacturing phases. Out-of-date thermal and other apparatuses are the greatest consumers of energy in professional kitchens where, in many cases, apparatuses dating back 30 or more years can be found that consume significantly more energy than contemporary apparatuses. In addition to new and energy-efficient apparatuses, the new kitchen design method has also contributed to reduced energy consumption costs. Replacing several pieces of refrigerating and freezing equipment at the same time with so-called convection ovens has contributed greatly to reduced costs as well.

You make sure that kitchens are properly furnished. You create pre-conditions that enable chefs to come up with perfect culinary creations. What is your favourite dish? What wine style do you prefer? I do not have a favourite dish as I am not a picky eater. I like to attend various culinary evenings during which I can try out various dishes in combination with wines. I love wine tastings. My favourite wines are dry Barrique varieties. I also like stews. I have also been involving my 10-year-old son Jan in the drinking and eating culture, as he enjoys properly prepared and decorated food just like I do. My son also attends cooking classes organised by chef Uroš Štefelin at Vila Podvin.

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Prleška gibanica

Mag. Tjaša Kos

Prlekija gibanica

Lahko bi rekli, da ima vsaka gospodinja v Prlekiji svoj recept za prleško gibanico. Zagotovo je vsak po svoje odlična osnova za izjemno sladico. Ne nazadnje se je prleška gibanica in njen recept ohranil skozi mnogo rodov in se je zato vedno znova nekoliko spreminjala. Sčasoma se je iz glavne jedi spremenila v sladico. Glede na število receptov na raznih spletnih portalih je prleška gibanica zelo priljubljena pogača. Gotovo zaradi svoje ne preveč zahtevne priprave, predvsem pa zaradi odličnega okusa. Kot glavna jed je bila v preteklosti nesladkana, moderne različice pa ponujajo sladek nadev. V nekaterih najdemo tudi rozine, menda pa so včasih gospodinje dodajale celo sveže grozdje – v času trgatve, seveda. Vsekakor je zanimivo poskusiti tudi novodobne variacije, ampak najprej jo preizkusite v osnovni obliki. Vsekakor vas bo navdušila, še posebej če bo pečena v lončeni posodi in v krušni peči. Marsikje jo še vedno tako pripravljajo. In še vedno obstaja osnovni recept. Za prleško gibanico potrebujemo osnovne sestavine za pripravo vlečenega testa, skuto, kislo smetano in mast ali olje za premaz. Testo najprej razvaljamo, nato pa ga razvlečemo še z rokami. Del testa, ki visi čez rob, tanko razvlečemo in razrežemo na več enakih delov. In tu se zopet pojavi dilema, na koliko delov. Tudi gospodinje si niso enotne, zato ima prleška gibanica trenutno od pet do osem plasti testa, vključno s tisto plastjo spodaj. O dilemah glede plasti smo se prepričali tudi na prvem ocenjevanju prleške gibanice. Prvo plast testa premažemo z raztopljeno mastjo ali oljem, naslednje pa s skutnim nadevom in kislo smetano. Zadnjo plast testa namažemo s kislo smetano in jo polijemo z malo maščobe. Ne preveč zahtevno, kot rečeno, ampak na koncu prleška gibanica nudi užitek, saj je sočna in slastna, ne glede na to, ali je pečena v krušni peči ali pečici. Priprava prleške gibanice vsekakor pripomore tudi h krepitvi lokalne identitete ter prispeva k posebnosti in pestrosti območja, na katerem je prisotna. Kot tradicionalna lokalna jed si prleška gibanica zasluži svoj praznik ter še večjo prepoznavnost tako v lokalni skupnosti kot tudi širše. Letos ga je dobila. Končno!

Tjaša Kos, MSc

It could be said that every single housewife from Prlekija has their own Prlekija gibanica recipe that undoubtedly, in its own way, constitutes an excellent basis for an exceptional dessert. All in all, both the gibanica and its recipe have been preserved throughout many generations, though it has changed somewhat through time, turning from a main course into a dessert. Given the sheer number of recipes that can be found on various websites, it is an extremely popular flat cake, this undoubtedly the result of its rather simple preparation procedure and excellent taste in particular. When it was consumed as a main course in the past, no sugar was added, whereas modern versions also include a sweet filling. Some recipes also include raisins. It is also said that housewives in the past even added fresh grapes when these were harvested. It is of course interesting to taste modern variations, but you should nevertheless try gibanica in its basic form, which will undoubtedly enthral you, especially if baked in a pot or bread oven, as it continues to be made that way in many places. The basic recipe is still in existence. You need the following ingredients: basic filo pastry ingredients, cottage cheese, sour cream and grease or oil as a topping. Start by rolling out the dough and stretching it with your hands. Thinly stretch the part of the dough that hangs over the edge and cut it into several pieces of the same size. How many pieces? This dilemma is experienced by housewives as well, which is why the number of layers currently varies from five to eight, including the one on the base. This dilemma was also observed during the first Prlekija gibanica competition. Top the first dough layer with melted grease or oil and the others with a cottage cheese filling and sour cream. Top the final dough layer with sour cream and some grease. As has already been mentioned, the recipe is rather simple, but in the end the delicious and juicy taste of the Prlekija gibanica brings enjoyment, regardless of whether it’s been baked in a bread or regular oven. Preparing the Prlekija gibanica undoubtedly contributes to strengthening local identity and variety and special features of the area where it can be found. As a traditional local dish, it also merits its very own celebration and greater visibility both in the local community and elsewhere. This year, it got that celebration. Finally! VINSKO KULINARIČNI TRENDI

Evropski kmetijski sklad za razvoj podeﾅｾelja: Evropa investira v podeﾅｾelje.

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STEKLARNA ROGAŠKA d.d., Ulica talcev 1, 3250 Rogaška Slatina; foto: Iztok Nikolić, IZ+IV dizajn studio

Za vino, dušo in ambient. Ljubljana Center • Mestni trg 22 • 01 24 12 701 Koper • Čevljarska ulica 15 • 05 62 78 423 Rogaška Slatina • Ulica talcev 1 • 03 81 80 237

www.steklarna-rogaska.si

VINSKO KULINARIČNI TRENDI

ŽIVETI SANJE Sommelier na luksuzni potniški ladji Andrejka Košir Gažovič

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Sommelier na luksuzni potniški ladji Delovno mesto sommelierja na luksuzni potniški ladji ponuja dinamiko in vpogled v izjemno zakladnico več tisoč steklenic najboljših vinskih kleti sveta. Omogoča priložnosti za pokušnje najbolj prestižnih in zaželenih vin sveta. Delaš, potuješ po oceanih sveta ter vina, kulinariko, svet in ljudi spoznavaš z veliko žlico. “Living a dream” bi se lahko glasil slogan agencije, ki vabi ambiciozne, avanturistične, mlade in željne znanja, da se pridružijo ekipi, katerega od potujočih hotelov. Po sprejetju službe postanejo sanje resničnost, ki zahteva trdo delo in celega človeka. Osebo, ki se je pripravljena podrediti in slediti strogemu sistemu, dolgim delovnikom in neprespanim nočem. A vendar si nagrajen z izjemno življenjsko izkušnjo, z znanjem medkulturnega okolja. Moja šestletna ladijska izkušnja se nanaša na Celebrity Cruises, ameriško družbo z največjo ekipo sommeliejev na svetu. Za začetek delovnega razmerja je potrebno nekaj predhodnega znanja. Sledijo zahtevna izobraževanja pod okriljem Cordon Bleu College – smer sommelier, ter številne ure ob literaturi. Slednje postane vsakodnevno obvezno branje pred spanjem. Delodajalec zahteva izjemno visoko stopnjo strokovnega znanja, ki ga sommelier nenehno izpopolnjuje in dopolnjuje tako z izobraževanji, seminarji in v sklopu rednega dela. Omogočen je obisk vinskih kleti po vsem svetu. Na ladji so organizirane delavnice, ki ponujajo tako gostom kot zaposlenim izredne priložnosti za širjenje znanj. Sommelier na ladji ni samo oseba, ki svetuje pri izbiri vina. Gre za strokovnjaka, ki mora poznati vsako jed na jedilniku, njene sestavine, celotno vinsko ponudbo, ki je sestavljena iz 500 in več vin iz celega sveta, vsako podrobnost vina, vinske kleti, iz katere prihaja, pokrajine in veliko ostalih podrobnosti. Dnevno se postreže 3500 gostom. Ti od osebja pričakujejo “ Touch of luxury “. “Food and Wine pairing” je osnova dela sommelieja na ladji. Vsakodnevno preverjanje jedilnika pred obroki: sestavine jedi, začimbe, ustrezna priporočila vin, so le delček priprav pred delom. Sedežni red se izvede na podlagi izpolnjenih vprašalnikov s strani gostov. Prav gosti igrajo najpomembnejšo vlogo pri motivaciji in uspešnosti sommelieja. Hitro se lahko zgodi tudi, da zaradi nesposobnosti, pomanjkanja znanja, nezanimanja, neustreznega odnosa do gostov in kolegov, nespoštovanja pravil in predpisov sommelier predčasno zapusti delovno okolje na ladji. Redu navkljub so zabave osebja obvezni del življenja na ladji. Slovenskih vin v ponudbi nisem srečala. To potrjuje dejstvo, da nam manjka promocija zunaj meja. V zadnjem letu se trudimo to spremeniti. V sodelovanju z Zavodom SloVino smo že izpeljali prve degustacije z odločevalci o nakupu vin za ladijske družbe. Verjamem, da bo ena od najbolj cenjenih luksuznih križark že v prihodnjem letu uvrstila na vinsko karto prva slovenska vina.

Living a Dream Sommelier on a Luxurious Cruise Ship Andrejka Košir Gažovič By working as a sommelier on a luxurious cruise ship, you can avail of the dynamics and insight into the exceptional treasure trove that contains several thousand wine bottles from the best wine cellars in the world and facilitates the opportunity to taste the most prestigious and desired wines on a global level. You work, travel oceans all over the world and live to the fullest when it comes to becoming familiar with wines, cuisine and the world and meeting people. The motto of an agency that invites ambitious and adventurous young people craving for knowledge to join the team on one of the travelling hotels could read “Living a Dream”. After you accept the job, this dream turns into a reality that requires hard work and giving everything you’ve got. You need to be willing to comply with and follow a strict system, with long hours and sleepless nights, and yet you are rewarded with an exceptional life experience: getting to know an inter-cultural environment. I have gained six years of experience working for the American company Celebrity Cruises, with the largest sommelier team in the whole world. Before you can start working for them, you need to acquire some knowledge, followed by arduous sommelier training under the auspices of the Cordon Bleu College and hours and hours spent in front of books that turn into obligatory reading before going to bed. The employer requires an exceptional level of expertise that is continuously complemented and perfected by sommeliers by attending trainings and seminars and as part of the regular working hours. You can also visit wine cellars all over the world. Workshops that provide both guests and employees with exceptional opportunities to expand their knowledge are organised on the ship. Sommeliers employed on ships are much more than individuals who provide advice on which wine to select, as they constitute experts that need to be familiar with every single dish on the menu, including its ingredients, the entire wine list composed of more than 500 types of wine from all over the world, all wine-related details, from which wine cellars and regions they come and many other details. 3500 guests who expect a “Touch of Luxury” are served on a daily basis. “Food and Wine Pairing” constitutes the basis of sommelier work on a ship. Inspecting the menus before meals on a daily basis (dish ingredients, spices, appropriately recommended wines) constitutes but a small part of preparation before your shift starts. The seat order is carried out on the basis of questionnaires completed by guests, who play the most important role in motivating the sommelier and making them successful. Lack of skills, knowledge or interest, inappropriate attitude towards guests and colleagues and failure to observe rules and procedures may result in early dismissal. Despite all the order required, staff parties constitute an obligatory part of living on a ship. I have not come across any Slovenian wines on the wine list, which demonstrates the fact that promotion abroad is lacking, although we have been seeking to change that throughout the recent year. In collaboration with the SloVino Institute, the first tastings with people that decide which wines to buy for ship companies have already been carried out. I believe that for the very first time Slovenian wines will be included on the wine list of one of the most prestigious luxury cruise ships during the year to come. VINSKO KULINARIČNI TRENDI

PARADIŽNIK LUŠT IZ INTEGRIRANE PRIDELAVE

Sveži, sočni, okusni, zdravi paradižniki iz Prekmurja.

Sveži, sočni, okusni, zdravi paradižniki iz Prekmurja. V Prekmurju letos že tretjo sezono na integriran način pridelujejo pravi slovenski paradižnik LUŠT, ki ga odlikujejo okus, zvežina in sočnost. Posebnost zgodbe LUŠTnega paradižnika je poseben način integrirane pridelave, ki omogoča rast in obiranje paradižnikov tudi pozimi. Zasajeni so v naravno mešanico šote in kokosovih vlaken oziroma v t.i. organski substrat. Tudi ogrevanje je v sodelovanju z naravo. Ob rastlinjaku se namreč nahaja velik ogrevalni potencial - geotermalna vrtina.

Pomagajo jim čmrlji, zalivajo z deževnico, obirajo ročno LUŠTne paradižnike oprašujejo čisto pravi čmrlji, ki so del stalne favne v rastlinjaku. Tam opravljajo svojo naravno nalogo opraševanja. So pa čmrlji tudi živi dokaz, da se pri njihovem načinu integrirane pridelave ne uporabljajo strupena škropiva, saj bi v nasprotnem primeru čmrlji prav gotovo poginili. Če rastline ali plodove vseeno napadejo kakšni škodljivci, imajo v rastlinjaku njihove naravne sovražnike, t.i. plenilce, ki na naraven način opravijo z njimi. LUŠTne paradižnike redno zalivajo z deževnico, ki jo zbirajo v laguni ob rastlinjaku. Vsi paradižniki pa so obrani ročno. Tako je zagotovljeno, da so obrani točno tisti paradižniki, ki so glede na zrelost za to primerni. Tudi zato je okus LUŠTnega paradižnika kot z vašega domačega vrta, pa čeprav izven sezonsko.

Le najboljši je LUŠT Ni pa vsak paradižnik, pridelan in obran v njihovem rastlinjaku, LUŠTen paradižnik. Ampak le tisti, dozorel na rastlini, kar mu daje polno rdečo barvo in visoko vsebnost likopena - naravnega antioksidanta. Ta v najkrajšem možnem času, brez dolgih transportov in zorenja v hladilnici, naravno zrel in okusen doseže vse vas, ki radi razvajate brbončice s prvovrstnim okusom tega rajskega sadeža. Zato je paradižnik LUŠT, v prepoznavnih črnih zabojčkih označenimi z znakom integrirani: Okusen. Svež. Zdrav. Rdeč. Sočen. Poln. In Dišeč. Pravi slovenski paradižnik, torej! Tak kot z vašega vrta ali vrta vaše babice.

Ste vedeli? Rdeč paradižnik, dozorel na rastlini, ima visoko vsebnost likopena. Likopen je naravni antioksidant, ki lahko zmanjša tveganje za nastanek nekaterih vrst raka in zavira nastanek bolezni srca.

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LUŠT TOMATOES FROM INTEGRATED PRODUCTION Fresh, juicy, tasty and healthy tomatoes from Prekmurje. This year marks the third consecutive growing season of the true Slovenian LUŠT tomatoes from integrated production, distinguished by their taste, freshness and juiciness. Their most distinctive feature is the integrated production method that facilitates growth and harvesting during winter as well. The plants grow in a natural peat and coconut fibre mix or so-called organic substrate. They are also heated in cooperation with nature, as a large potential for heating large areas can be found next to the greenhouse – a geothermal borehole.

Assisted by bumblebees, watered with rainwater, harvested manually LUŠT tomatoes are pollinated by real bumblebees that form part of the permanent fauna fixtures in the greenhouse and perform their natural task: pollination. Bumblebees also constitute living proof that the integrated production method does not include the use of any toxic sprays as these would undoubtedly kill the animals. If the plants or fruits are nevertheless attacked by pests, the greenhouse contains predators that deal with the problem in a natural way. LUŠT tomatoes are regularly watered with rainwater collected at a lagoon next to the greenhouse. All tomatoes are harvested manually, thus making sure that only sufficiently mature tomatoes are harvested. This is why LUŠT tomatoes taste the same as if they were grown in your own garden, even if out of season.

Only the best tomatoes are LUŠT tomatoes Not all tomatoes grown and harvested at the greenhouse are granted the LUŠT designation but only those that have matured on the plant and have been thus provided with a full red colour and high lycopene (natural anti-oxidant) content. Naturally matured and tasty LUŠT tomatoes thus as quickly as possible reach all of you that like to pamper your taste buds with the first-rate taste of this heavenly fruit, without lengthy transportation and maturing in cold storage rooms. Therefore, LUŠT tomatoes in their distinct black boxes marked with the integrated production designation are: tasty, fresh, healthy, red, juicy, full and fragrant. True Slovenian tomatoes indeed! The same as if they were brought from your or your grandma’s garden.

Did you know? Red tomatoes that mature on the plant have a high lycopene content. Lycopene is a natural anti-oxidant that can reduce the risk of some types of cancer and inhibit the development of heart disease. VINSKO KULINARIČNI TRENDI

Radgonske gorice

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Zgodbe iz Doma penine Šumenje penine zvesto spremlja najlepše trenutke naših življenj: njen pok in iskrivo poigravanje mehurčkov v kozarcu že od nekdaj povezujemo z začetkom nečesa novega, lepega in uspešnega. Tako je kozarec penečega vina dandanes nepogrešljiv del vsakega praznovanja, z njim nazdravljamo preteklim zmagam in prihodnjim izzivom. Mehurčki, ki se dvigajo z dna kozarca in nas mehko požgečkajo po jeziku, nas navdajajo s pozitivnimi občutki in optimizmom. Radgonske gorice s svojo več kot 160-letno tradicijo veljajo za najstarejšega in tudi največjega pridelovalca penin v Sloveniji. Zlata radgonska penina je prva po klasični metodi proizvedena penina pri nas. Vsakoletni na novo pridobljeni šampionski nazivi in zlate medalje na domačih in mednarodnih ocenjevanjih pa upravičujejo večkrat poudarjeno dejstvo, da gre za največkrat nagrajeno slovensko penino, za ponos slovenstva na področju peničarstva. Z Zlato in Srebrno radgonsko penino so ustvarili priznane blagovne znamke, po katerih potrošniki z zaupanjem posegajo. In zato z veseljem in ponosom poudarjajo, da sta šampionske nazive prejeli Zlati radgonski penini, ki sta vsakemu slovenskemu potrošniku trenutno dosegljivi tako na vsaki trgovski polici kot tudi v gostinstvu. Pritlični prostori Doma penine navdušijo že v atriju, v katerega z ulice vstopite skozi veličastna obokana dvokrilna vrata. Pogled na desno razkrije prodajalno, polno vsega dobrega. Del prodajalne je tudi klet pod oboki, kjer se čas ustavi ob kramljanju in kozarcu vrhunskega vina, ki ga seveda lahko kupite v prodajalni. Dvigalo in stopnišče vodita v zgornje nadstropje, v katerem sta prostor našli degustacijska dvorana s kapaciteto petdesetih sedišč in klubska soba z udobnimi fotelji. Prva je namenjena spoznavanju izbranega vina in penine ob spremljavi hladnih prigrizkov. Za posebne priložnosti pa vam vrata odpre klubska soba – opremljena in pripravljena, da vas razvaja z izborom brez primere. Obisk Kleti pod skalo je edinstveno doživetje. Tam namreč nastaja Zlata radgonska penina. V njej lahko začutite njihovo predanost, strokovnost in ljubezen do vina. Steklenice tukaj vsak dan ročno obračajo in tako pričarajo edinstven okus Zlate radgonske penine. V Kleti pod rimskim kolesom hranijo dragocene letnike, nad katerimi je rimsko kolo, ki skupaj s sončno svetlobo, ki pronica skozenj, simbolizira razvoj vinarstva v Radgonskih goricah. Presunljiva Klet pod slapom spremeni pokušino vin v nepozabno doživetje. Zvok slapa, ki nežno polzi iz skale grajskega hriba, ustvarja čarobno vzdušje. V Radgonskih goricah so ponosni in si štejejo v čast, da jim dovolite biti »z vami v najlepših trenutkih življenja«.

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Radgonske Gorice Wine Cellar The House of Sparkling Wine The hum of sparkling wine faithfully accompanies the most beautiful moments of our lives: its pop and glistening playfulness of bubbles in the glass have been, since way back when, associated with the beginning of something new, something beautiful and something successful. A glass of sparkling wine thus nowadays forms an indispensable part of all celebrations and is used to toast all past victories and future challenges. Bubbles that rise from the bottom of the glass and softly tickle the tongue fill us with positive feelings and optimism. The Radgonske gorice Wine Cellar with its over 160 years of tradition is regarded as the oldest and also biggest producer of sparkling wines in Slovenia. Zlata radgonska penina (Radgona Gold) is the first sparkling wine in Slovenia to be produced by the traditional method. Additional Champion titles and Golden Medals awarded every single year at competitions in Slovenia and abroad serve as a justification for the already several times highlighted fact that Radgona Gold constitutes the most frequently award-winning Slovenian sparkling wine, the pride of Slovenia in the sparkling wine industry. The House of Sparkling Wines, located in the ground floor, enthrals the visitors as soon as they reach the courtyard that they enter from the street via a magnificent arched two-wing double door. Looking to the right, a shop, filled with all sorts of good things, is unveiled. The shop is also composed of a cellar below arches, where time stands still while chatting and enjoying a glass of premium wine, that can of course be purchased there. The elevator and staircase take visitors to the upper floor, where the tasting hall that seats 50 people and a common room with comfortable sofas can be found. The first is intended for visitors to become familiar with the selected wine and sparkling wine accompanied by cold snacks. The common room, on the other hand, opens its door for special occasions - furnished and ready to pamper you with an unmatched selection. With Radgona Gold and Silver, Radgonske gorice has managed to create renowned brands that consumers reach for with trust. The wine cellar thus proudly and with joy emphasises that a Champion title has been awarded to two Radgona Gold sparkling wines that are currently available to the Slovenian consumer both in all shops and in the catering industry. The visit to the Wine Cellar below the Rock (Klet pod skalo) is an experience like no other as this is where Radgona Gold is created. This is where you can also experience the dedication, expertise and love for wine. Bottles are turned manually on a daily basis, thus conjuring the unique taste of Radgona Gold. The Wine Cellar below the Roman Wheel (Klet pod rimskim kolesom) hosts a collection of valuable vintage years, watched over by a Roman wheel that, in addition to sunshine that permeats through it, symbolises the development of wine-making in Radgonske gorice. The moving Wine Cellar below the Waterfall (Klet pod slapom) turns wine tasting in an exceptional experience. The sound of the waterfall that gently slips from the rock of the Castle Hill creates a magical atmosphere and Radgonske gorice is proud and honoured to allow them to be â&#x20AC;&#x153;with you during the most beautiful moments of your life.â&#x20AC;?

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EKOLOSKA ZIVILA Organic foods

Ekološka živila so sveža, kakovostna in naravna živila, predelana po tradicionalnih postopkih, ki spoštujejo naravo. Ekološka živila odlikuje višja vsebnost vitaminov in mineralov ter bogatejši okus. Cilj predelave ekoloških pridelkov je v največji meri ohraniti hranilne snovi, ki jih vsebujejo pridelki.

• •

Izdelava ekoloških živil je dovoljena le iz ekološko pridelanih sestavin. Uporaba umetnih konzervansov, barvil, gensko spremenjenih organizmov in sestavin, pridobljenih iz gensko spremenjenih organizmov, ni dovoljena. • Prepovedana je uporaba ionizirajočega sevanja v predelovalnem postopku. • Obstajajo stroge omejitve v izboru dodatkov in pomožnih tehnoloških sredstev, ki se lahko uporabljajo. • Živila, označena z oznakami »ekološko«, »eko« ali »bio«, morajo vsebovati vsaj 95 % kmetijskih sestavin iz ekološke pridelave, ostalih 5 % sestavin pa lahko predstavljajo le tiste neekološke sestavine kmetijskega izvora, ki jih je dovolila Evropska komisija. • Zagotovljeno mora biti časovno ali prostorsko ločeno skladiščenje in predelava ekoloških in neekoloških sestavin. Ekološka živila mora vedno spremljati veljaven certifikat in morajo biti ustrezno označena.

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Kuhati EKO? Logično! Pri oblikovanju ponudbe ekoloških živil v hotelih, restavracijah, javnih kuhinjah, turističnih kmetijah.. lahko pripravite »eko kotiček« pri zajtrku, samostojne eko jedi ali pa celoten eko meni. KAJ JE EKO KOTIČEK PRI ZAJTRKU? V “eko kotiček” pri zajtrku postavite različne hladne in tople jedi ter samostojna eko živila (eko kruh, eko sir, eko jajca, eko mleko, eko suho sadje..). Eko kotiček primerno ločite in označite. Kadar ponudite pripravljene jedi (npr. mlečna kaša s slivami) in jih označite z oznako “eko”, morajo biti vse sestavine v jedi ekološke. V »eko kotičku« lahko ponudite predpakirana ekološka živila (eko jogurt v lončku,..) ali eko živila v rinfuzi (v primeru, da odprete originalno embalažo in živilo stresete v servirno posodo). KAJ JE EKO MENI? Oznaka “eko meni” pomeni, da so vse jedi v meniju ekološke ter vsebujejo najmanj 95% ekoloških sestavin. Če v svojo ponudbo zapišete »eko kosilo«, to pomeni, da ste sestavili kosilo iz ekoloških jedi.

Ekoloska ponudba v obratih javne prehrane

Hoteli, restavracije, javne kuhinje, turistične kmetije.., ki ponujate ekološka živila, si morate pridobiti certifikat. S certifikatom pridobite pravico do označevanja z oznakami »ekološki«, »eko« ali »bio«, uporabljate državni zaščitni znak »ekološki« in zaščitni znak »Bio Slovenija«. Z zaščitnimi znaki boste svojim gostom pokazali, da jim ponujate živila najvišje kakovosti.

Organic foods in hotels and restaurants

Cooking organic? Logically! In designing the offer of organic food in hotels, restaurants, commercial kitchens, touristic farms .. you can prepare organic corner at breakfast, organic dishes or a complete organic menu.

WHAT’S ORGANIC CORNER for breakfast? The organic corner at breakfast is a variety of hot and cold dishes and a separate organic foods (organic bread, organic cheese, organic eggs, organic milk, organic dried fruits ..). Organic corner should be properly separated and labeled. When you offer prepared meals (eg. milky porridge with plums) and label them with “organic”, 95% of the ingredients have to be organic. The “organic corner” can offer pre-packaged organic food (organic yoghurt in pot, ..) or organic foods in bulk (if you open the original packaging and put food in serving dishes). WHAT IS organic meal? “Organic meal” means that all the dishes on the menu are organic and contain at least 95% organic ingredients. If your will write “organic lunch”, it means that your lunch is made of organic dishes. Hotels, restaurants, commercial kitchens, touristic farms .. that offer organic food, must obtain a certificate. Certificate gives you the right to label with the labels “organic,” “eco” or “bio”, to use national mark “organic” and the trademark “Bio Slovenia”. Safeguard signs will show to your guests that you are offering food of the highest quality. VINSKO KULINARIČNI TRENDI

nove

osnove za kuharske strokovnjake - Chefe KNORR Profesionalna osnova zahvaljujoč svojemu edinstvenemu načine izdelave zagotavlja: • • • •

izvrsten okus brez dodanih ojačevalcev okusa avtentičen izgled brez dodanih barvil dolg rok uporabe brez dodanih konzervansov prijeten vonj brez umetnih arom Profesionalna Knorr Goveja osnova vsebuje: več kot 60% reducirane goveje juhe

Profesionalna Knorr Zelenjavna osnova vsebuje: več kot 70% reduciranega zelenjavnega soka iz korenja, zelene, pora, čebule, zelja, koromača, pastinaka, peteršilja in česna Prodaja: NEKTAR NATURA d.o.o. Ekslerjeva 8, 1241 Kamnik. Tel.: 01 7240 300

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OREHOVO OLJE Izjemen okus in vir

koristnih sestavin

kovin s i t o ur d

to!

Walnut Oil - extraordinary flavour and a source of beneficial ingredients Kocbek Oil Mill produces high-quality cold-pressed walnut oil of a golden-yellow colour. Its scent is extraordinary - it smells of walnut kernels. It has a pure, light and elegant flavour. Hot-pressed or roasted walnut oil is darker. It has a more complex and very appealing taste. The scent reminds us of festive times, since its scent and essence resemble the preparation of festive desserts. Walnut oil is very rich in Omega 3 fatty acids, contains plenty of vitamins A, D, E and K and offers natural UV protection. Its consumption has beneficial effects on the body. Walnut oil is a source of limitless culinary inspiration in top cuisines. From putting it onto finished vegetables, to new flavours in connection with freshwater and saltwater fish or as an addition to salty or sweet pasta all the way to innovative desserts and ice creams, to which a drop of walnut oil adds a crucial essence of sophisticated taste. We most often use it as seasoning or dressing for completed dishes such as braised or roasted vegetables, risottos, polentas, roasted potatoes and various salads. It is not suitable for frying and roasting due to its proneness to oxidation.

V 4 korakih do tiskovin!

1. 2. 3. 4.

Izberi

Izračunaj

Naroči

Pošlji

Tiskanje š

pros e pr

li ko ni

TISK DEM E IN

O AG

V Oljarni Kocbek izdelujejo visoko kakovostno hladno stiskano orehovo olje. Je zlato rumene barve. Njegov vonj je izjemen – diši po orehovih jedrcih. Je čistega, lahkega in elegantnega okusa. Toplo stiskano ali praženo orehovo olje je temnejše barve. Njegov okus je kompleksnejši in zelo všečen. Po vonju nam pričara čas praznikov, saj diši in spominja na pripravo prazničnih slaščic. Orehovo olje je zelo bogato z omega 3 maščobnimi kislinami, vsebuje tudi veliko vitamina A, D, E, K ter je naravni UV zaščitni faktor. Njegovo uživanje ima blagodejne učinke na telo. V prehrani in vrhunski kulinariki je izvir kulinaričnih inspiracij. Od pokapljanja po gotovi zelenjavi, do novih okusov v povezavi s sladkovodnimi in morskimi ribami ter vodnimi sadeži, kot nadgradnja slanim in sladkim testeninam in vse do inovativnih sladic ter sladoledov.S kapljicami orehovega olja dodamo bistveno esenco žlahtnega izbranega okusa.

Walnut Oil

SPLETNA TISKARNA www.demago.si

VINSKO KULINARIČNI TRENDI

ni bilo t a ko

VinDel Wine Fair vino&&Culinary delikatese

MARIBOR-SLOVENIA VinDel - mednarodni salon vina in delikatesnih izdelkov Salon VinDel International Wine & Culinary Fair

www.VinDel.si Podpirajo / supporters

KMETIJSKO GOZDARSKI ZAVOD MARIBOR

Radenska d.d Terme Maribor Hotel Habakuk Zavod za turizem Maribor - Pohorje Steklarna Rogaška d.d. Nova KBM d.d. Radgonske gorice d.d. Kogast Grosuplje d.d. Inštitut Kon-cert Kmetijsko gozdarski zavod Maribor Društvo kuharjev in slaščičarjev Slovenije Društvo vinskih svetovalcev Sommelier Slovenije Društvo Kelih Wexiodisk Revija Gost Radio SI Revija Gostinec Radio Sraka Revija Pet zvezdic Revija Potovanja in stil Hiša Stare trte Srednja šola za gostinstvo in turizem Maribor Višja strokovna šola za gostinstvo in turizem Maribor PRefekt, intelektualne storitve d.o.o. VIN.si – vinski pripomočki Salon VinDel uradna voda /official water Radenska Classic in Radenska Naturelle Na Salonu VinDel skrbi za čistočo vašega kozarca profesionalni pomivalni stroj Wexiodisk, švedska tehnologija za čisto posodo Zavod za razvoj in raziskovanje gostinskih in kmetijskih dejavnosti SloVino Vinarska 14, 2000 Maribor SloVino Institute tel.: 02 228 30 30 info@slovino.com www.slovino.com

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Z nami v trendu With us in trend DOMAČIJA BUTUL, Manžan 10d, Koper, tel.: 041 718 219, www.butul.net DRUŠTVO KELIH, Ključarovci 66, Križevci pri Ljutomeru, tel.: 041 357 520 DRUŠTVO KUHARJEV IN SLAŠČIČARJEV SLOVENIJE, Dimičeva 13, Ljubljana, tel.: 01 589 82 26, www.kuharjislovenije.si DRUŠTVO VINSKIH SVETOVALCEV SOMMELIER SLOVENIJE, Dimičeva 13, Ljubljana, tel.: 01 589 80 00, www.sommelier-slovenije.si DRUŠTVO ZA ZDRAVO ŽIVLJENJE, Manžan 10d, Koper, tel.: 041 718 219, www.butul.net EKOLOŠKO VINOGRADNIŠTVO RODICA, Truške 1c, Marezige, tel.: 041 695 019, www.rodica.si EVIPLASS, Evald Vodopivc s.p., 8280 Brestanica, tel.: 041 73 02 02, evald@super-e.si INŠTITUT KON-CERT, Vinarska 14, Maribor, tel.: 02 228 49 00, www.kon-cert.si KAPELA VINOGRADNIŠTVO IN VINARSTVO d.d., Paričjak 22a, Radenci, tel.: 02 520 42 50, www.kapela.si KGZ KRANJ, Cesta Iva Slavca 1, Kranj, tel.: 04 280 46 00, www.kgz-kranj.si KGZS - ZAVOD MARIBOR, Vinarska 14, Maribor, tel.: 02 228 49 00, www.kmetijski-zavod.si KLET PESNICA d.o.o., Partizanska cesta 6, Maribor, tel.: 02 654 42 70, www.zveza-zadrug.si KLET PRINELA, Bizeljska cesta 69, Bizeljsko, tel.: 07 495 12 35, www.slovino.com/prinela KMETIJA PRINČIČ, Kozana 11, Dobrovo, tel.: 05 304 12 72, www.princic.si KZ KRŠKO z.o.o., Rostoharjeva 88, Krško, tel.: 07 488 25 10, www.kz-krsko.si KZ METLIKA z.o.o., Cesta XV. Brigade 2, Metlika, tel.: 07 363 70 00, www.kz-metlika.si M-enostavno dobra vina Kolmanova cesta 116, Radizel, tel.: 031 783 097, www.m-vina.si MEHIŠKA RESTAVRACIJA GALEB, K čolnarni 29, Maribor, tel.: 02 623 11 00, www.mednarodne-kuhinje.com MONTEMORO, Šmarska c. 30, Koper, tel.: 041 921 086, www.montemoro.si OLJARNA KOCBEK, GORAZD KOCBEK s.p., Stara gora 1, Sv. Jurij ob Ščavnici, tel.: 041 921 086, www.kocbek1929.com PANVITA MAROF d.o.o., Mačkovci 35, tel: 02 55 61 810, www.marof.eu P&F JERUZALEM ORMOŽ d.o.o., Kolodvorska cesta 11, Ormož, tel.: 02 741 57 21, www.jeruzalem-ormoz.si P&F LJUTOMERČAN d.o.o., Kidričeva 2, Ljutomer, tel.: 02 585 88 02, www.ljutomercan.com PENZION KRAČUN, Slomškova ulica 6, Loče, tel.: 051 330 511, www.kracun.si POMURSKI SEJEM d.d., Cesta na stadion 2, Gornja Radgona, tel.: 02 564 21 00, www.pomurski-sejem.si POSESTVO VINA MONTIS, Montinjan 7, Marezige, tel.: 031 398 086, www.vina-montis.si PTUJSKA KLET d.o.o., Vinarski trg 1, Ptuj, tel.: 02 787 98 10, www.ptujska-klet.si RADGONSKE GORICE d.d., Jurkovičeva ulica 5, Gornja Radgona, tel.: 02 564 85 10, www.radgonske-gorice.si REVIJA PET ZVEZDIC, UMAMI d.o.o., Pod jezom 40, Ljubljana, tel.: 041 892 859, www.petzvezdic.si STEYER VINA, Plitvica 10, Apače, tel.: 02 563 14 66, www.steyer.si TRSNIČARSKA ZADRUGA VRHPOLJE, Vrhpolje 38a, Vrhpolje, tel.: 05 368 51 03, www.tzvvrhpolje.com TURISTIČNA KMETIJA ARKADE, Črniče 91, Črniče, tel.: 05 364 47 70, www.arkade-cigoj.com TURISTIČNA KMETIJA HLEBEC, Kog 108, Kog, tel.: 041 689 229, www.hlebec-kog.net VERUS VINOGRADI d.o.o., Hardek 34a, Ormož, tel.: 02 741 54 40, www.verusvino.si VINA GJERKEŠ, Fikšinci 49, Rogašovci, tel.: 041 623 125, www.vina-gjerkes.com VINA JOANNES, Vodole 34, Malečnik, tel.: 041 654 305, www.joannes.si VINA MANSUS, Brje 79, Dobravlje, tel.: 041 648 524, www.mansus.si VINA MIJOŠEK, Celjska cesta 36, Rogaška Slatina, www.mijosek.com VINA ROJAC, Gažon 63a, Šmarje, tel.: 041 794 770, www.rojac.eu VINAKOPER d.o.o., Šmarska cesta 1, Koper, tel.: 05 663 01 00, www.vinakoper.si VINAKRAS z.o.o., Sejmiška pot 1a, Sežana, tel.: 05 731 34 44, www.vinakras.si VINIS - ZVEZA DRUŠTEV VINOGRADNIKOV IN VINARJEV, Postružnikova 14, Ljutomer, tel.: 041 281 531, www.slovino.com/vinis VINO GAUBE, Špičnik 17, Zgornja Kungota, tel.: 02 656 35 11, www.vino-gaube.si VINO GRABEN JANEZ IN MIHELA ŠEKORANJA, Kumrovška 6, Bizeljsko, tel.: 07 495 10 59, www.vino-graben.com VINO KUPLJEN, Svetinje 21, Ivanjkovci, tel.: 041 635 471, www.vino-kupljen.com VINO ŠČUREK, Plešivo 44, Dobrovo, tel.: 041 625 842, www.scurek.com VINOGRADNIŠTVO DRUŽINA KOS, Ključarovci 66, Križevci pri Ljutomeru, tel.: 041 620 568, www.kovinogalvana.si VINOGRADNIŠTVO KALOH, Stolni vrh 30, Maribor, tel.: 02 251 73 11, www.slovino.com/kaloh VINOGRADNIŠTVO KRAMPAČ, Kopriva 1, Razkrižje, tel.: 041 427 844, www.vino@krampac.com VINOGRADNIŠTVO PLEVNIK, Korentno 1, Šmarje pri Jelšah, tel.: 031 427 244 VINSKA KLET GORIŠKA BRDA, Zadružna 9, Dobrovo, tel.: 05 331 01 02, www.klet-brda.si VINSKA KLET MIRO, Jastrebci 36, Kog, tel.: 041 474 935, www.slovino.com/mirovino VIPAVA 1894 d.d., Vinarska cesta 5, Vipava, tel.: 05 367 12 00, www.vipava1894.si VI-VIN SAKSIDA d.o.o., Zalošče 12a, Dornberk, tel.: 05 301 78 53, www.vinasaksida.com ZLATI GRIČ d.o.o., Škalce 80, Slovenske Konjice, tel.: 03 758 03 50, www.zlati-gric.si

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Fizikalna kemija, kemijska termodinamika, korozija Procesna sistemska tehnika in trajnostni razvoj Organska ter polimerna kemija in tehnologija Biokemija, molekularna biologija in genomika Analizna kemija in industrijska analiza Separacije in produktna tehnika Eksperimentalna fizika Tehnologija vod Termoenergetika Anorganska kemija

BOLONJSKI ŠTUDIJSKI PROGRAMI I. stopnja Univerzitetni program Kemijska tehnologija Univerzitetni program Kemija Visokošolski strokovni program Kemijska tehnologija II. stopnja Magistrski program Kemijska tehnika UM FKKT Smetanova ul. 17 2000 Maribor Slovenija Tel. 02 2294 400

Magistrski program Kemija III. stopnja Doktorski program Kemija in kemijska tehnika

www.fkkt.uni-mb.si

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strast.si

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