SloVino Vinsko kulinarični trendi - Slovenian Wine News - 2015

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Uvod Edit Slovenija na Praškem gradu Delicacies from Slovenia reigned at the Prague Castle Najdragocenejše darilo, ki ga Slovenija lahko komu podari The most precious gift that can be given

by Slovenia to anyone Vindel med lokalnim in globalnim Vindel between and global Kuharska slava – breme ali priložnost?

Is being a famous chef a burden or an opportunity?

Omake Sauces Slow Food - dobro, čisto, pošteno Slow Food - Good, clean, fair Na pragu novega vinskega letnika On the verge of a new vintage year KULeBIKE KULeBIKE Iskanje ‘resnice’ v vinu in arhitekturi.

Looking for the ‘truth’ in wine and architecture Ptujska klet Ptuj Wine Cellar Vina Belje The Vina Belje Cellar

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Hiša vina Doppler Doppler House of Wine

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Zemljevid štajerskih vinskih salonov Map of wine salons in Styria

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Ponos vs. realnost Pride vs. reality

Hladno stiskano olje oljne ogrščice oljarne Kocbek Cold pressed rapeseed oil by the Kocbek Oil Mill Portugalka - mlado vino iz vinske kleti KZ Metlika Portugieser young wine from the Metlika Agricultural Cooperative Svetovno srečanje vin sorte portugalka The world meeting of Portugieser wines Sirarna Gligora – 100 % spoštovanje tradicije Gligora Cheese Dairy - 100% Respect for Tradition

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Hotel Elizabeta Elizabeta Hotel

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Radenska v gastronomiji Radenska in gastronomy

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Naj nam sonce sije vsak dan May the sun shine on you every single day

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Cviček ptp iz kleti KZ Krško Cviček PDO from the Krško Agricultural Cooperative Wine Cellar

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60 let uspešnega koncepta pri sosedih 60 years of a successful concept in our neighbouring country

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Radgonske gorice d. d.

Radgonske gorice d. d.

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Maribor - vinsko kulturna prestolnica Maribor: The Capital of Wine and Culture

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Vinska kraljica Slovenije Wine Queen of Slovenia

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Ekološke okrasne rastline Organic ornamental plants

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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

SloVino – 15 let VINSKO KULINARIČNI TRENDI, SLOVENIAN WINE NEWS, ISSN 2232-4747 Maribor, november 2015 brezplačen izvod, free copy.

Bilten je namenjen strokovni javnosti.

The bulletin is intended for expert public.

Izdajatelj, published by: Zavod za razvoj in raziskovanje gostinskih in kmetijskih dejavnosti SloVino, Vinarska 14, 2000 Maribor, SloVino Institute, direktor in urednik: Dejan Baier, lektoriranje, language editing: Eurolingua, prevodi, transleted by Eurolingua, fotografije, photos: arhiv članov koncepta SloVino, SloVino Institute archives, Matjaž Ledinek, Aleksandra Vajd, Sta, Izzino, 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

Zahvala gre vinarjem, sommelierjem, gostincem, turističnim delavcem, enologom, etnologom, novinarjem, urednikom, natakarjem, kuharjem, inštitucijam in posameznikom, študentom in profesorjem, ljubiteljem in profesionalcem, partnerjem in pokroviteljem.

Vsem, ki razumete. Vsem, ki podpirate napore za dvig vinske kulture in kulture omizja.

Predvsem iskrena hvala vsem, ki ste zadnjih 15 let dodajali kamenčke v mozaik uspehov.

Prav posebna zahvala gre vsem sodelavcem Zavoda SloVino, ker verjamejo v vizije in ker z veliko entuziazma in srčnosti soustvarjajo projekte, ki v teh dinamičnih časih živijo že več kot desetletje. Koncept SloVino se je pričel leta 2000 s projektom prvega slovenskega vinskega portala SloVino.com. Iz osnovne ideje združevanja in skupnih aktivnosti se je portalu SloVino.com pridružilo mnogo uspešno realiziranih projektov, povezanih z vinom, hrano, tradicijo in prenosom znanj. Najpomembnejši med njimi so mednarodni Salon VinDel, izobraževanja pod okriljem Sommelier.si, Slovenian Wine Promotion v tujini, Sommelierska selekcija ŠPargelj vina, projekt Petek = Vinetek, oddelek vinskega marketinga, degustacije ranga Prestige TOP 30 in bilten v slovenščini in angleščini, ki ga pravkar prebirate. Petnajstletniki so običajno v obdobju pubertete, v času odraščanja. Za malo ekipo Zavoda SloVino je to predvsem trenutek za pogled naprej. Za vizije in ambiciozne načrte na temeljih petnajstletnega dela. Vabimo vas, da se nam pridružite. Skupaj lahko nove izzive uresničimo v dobro slovenskega vina.

Naj nas Vino druži!

SloVino – 15 years Our thanks go out to wine-makers, sommeliers, caterers, tourism operators, oenologists, ethnologists, journalists, editors, waiters, cooks, institutions and individuals, students and professors, amateurs and professionals, partners and sponsors. To all who understand. To all who support our efforts to raise the wine and dining culture. Our sincerest thanks go especially to all of you who have contributed their own piece of the puzzle to the successes achieved over the last 15 years. Special thanks go to all the members of staff of the SloVino Institute because they believe in visions and because of the sheer enthusiasm and warmheartedness with which they co-create projects that have lived (survived) for more than a decade in these dynamic times. The SloVino concept started out 15 years ago, in 2000, with the first Slovenian wine portal project, SloVino.com. Starting out from the basic idea (i.e. to bring together and carry out joint activities), the SloVino.com portal was joined by a large number of successfully implemented wine, food, tradition and knowledge-exchange projects, the most important of which include the VinDel international salon, training carried out under the auspices of Sommelier.si, Slovenian Wine Promotion held abroad, the Asparagus Wine Sommelier Selection, the Petek = Vinetek (Friday = Wineday) project, the wine marketing section, Prestige TOP 30-class tastings and the bulletin in both Slovenian and English that you are reading now. 15-year-olds are usually teenagers in the process of growing up. For the small team that works for the SloVino Institute, this age is marked especially by a time to look ahead towards visions and ambitious plans based on 15 years of work. You are more than welcome to join us. By joining forces, new challenges can be met for the benefit of Slovenian wine.

May wine bring us together!

Dejan Baier, direktor Zavod SloVino SloVino Institute Director

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NA PRAŠKEM GRADU SO KRALJEVALE SLOVENSKE DOBROTE

Slovenian Wine Promotion Praga 2015

PLEČNIKOVA ARHITEKTURA, POTOMKA NAJSTAREJŠE TRTE NA SVETU IN NAJBOLJŠI OKUSI SLOVENIJE 10 VINSKO KULINARIČNI TRENDI

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Zavod SloVino je ob podpori in pod pokroviteljstvom Veleposlaništva Republike Slovenije v Pragi uspešno izpeljal največjo poslovno usmerjeno predstavitev slovenskih vin, delikates in turizma na češkem trgu doslej. Osrednja prireditev, ki je potekala 12. junija, je bila umeščena na najelitnejšo lokacijo v Pragi, na Plečnikove vrtove Praškega gradu. Dan zatem so okusi Slovenije navduševali še širšo javnost na nabrežju reke Vltave, pri znameniti tržnici Náplavka.

Izjemna je bila že sama zgodovinska lokacija prireditve Slovenian Wine Promotion 2015 v južnih grajskih vrtovih Praškega gradu, od koder je dih jemajoč pogled na staro Prago in na znameniti Karlov most. Tukaj sta Miloš Zeman, predsednik Češke republike in predsednik Borut Pahor decembra lani posadila potomke najstarejše trte na svetu, Stare trte iz Maribora. Štiri potomke odlično uspevajo pod doprsnim kipom slavnega arhitekta Jožeta Plečnika, ki je med drugimi arhitekturnimi presežki zaslužen tudi za zadnjo veliko prenovo Praškega gradu.

Njegove mojstrovine so cenjene in spoštovane tudi na Češkem. Pot k potomkam usmerja bronasta spominska označevalna tabla z napisom v češkem, slovenskem in angleškem jeziku. Vrtovi, pravzaprav cel park na grajskem obzidju, poznan tudi kot Plečnikovi južni grajski vrtovi, se nahajajo tik pod palačo predsednika Češke republike. To je zagotovo najelitnejša praška lokacija na Hradčanih in turistično najpogosteje obiskana znamenitost v češki prestolnici. Grajsko obzidje je bilo ta dan z izrecnim dovoljenjem uprave gradu popolnoma zaprto za turiste in namenjeno le slovenski promociji. To je zagotovo dokaz naklonjenosti, ki se ne zgodi prav pogosto. Z uspešno izvedbo na visokem nivoju je organizatorjem skupaj z vinarji, s turističnimi ponudniki in z gospodarsko diplomacijo uspelo upravičiti zaupanje ter izkazati veliko spoštovanje do povezanosti, tradicije, dediščine, umetnosti, kulture ter arhitekture Praškega gradu in njegove povezanosti s Slovenijo.

Na lep sončen junijski petkov popoldan se je zbralo več kot 250 povabljenih gostov, poslovno povezanih z vinom, kulinariko in turizmom. Prisotni so bili veleposlaniki, predstavniki praškega diplomatskega zbora, predstavniki gradu, mesta in gospodarstva.

Veliko je bilo vinskih uvoznikov, distributerjev, sommelierjev, lastnikov vinotek in strokovnih novinarjev. Pred pričetkom degustacije je ob potomkah Stare trte zbrane goste nagovoril Simon Konobelj iz Veleposlaništva Republike Slovenije v Pragi.

Slovenian Wine Promotion 2015 by SloVino je z namenom prikazati odličnost vinskih in kulinaričnih okusov ter doživetij Slovenije, v Prago pripeljal več kot štirideset različnih eminentnih ponudnikov slovenskih vin, delikates in turizma. Na pokušnjo je bila ponujena odlična vinska selekcija iz vseh slovenskih vinorodnih dežel in najkakovostnejše delikatese, ocvirki, bučna olja in čokolade. Navdušenje nad kakovostjo je bilo izjemno. Prvi rezultati se že kažejo v naročilih za pošiljke slovenskih dobrot. Na predstavitvi niso manjkale niti slovenske terme in hotelirji s ponudbo doživetij Slovenije. Gostje so prejeli za to priložnost natisnjeno knjižico z opisom vseh prisotnih ponudnikov in z osnovnimi podatki o Sloveniji, izvod revije Slovenian Wine News in turistični destinacijski magazin Odlično.

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Dan po osrednji prireditvi na gradu je potekala javna predstavitev na tržnici Náplavka, na nabrežju reke Vltave. Vinarji in ponudniki delikates so širši javnosti predstavljali in na pokušino ponujali slovenske okuse.

Náplavka velja za najbolje obiskano tržnico v Pragi, ki jo vsako soboto množično obiskujejo turisti in domačini.

Na tej lokaciji bi bila izvedba predstavitve nemogoča brez naklonjenosti in podpore mesta Praga. Slovenske stojnice so popestrile sobotno dogajanje in bližale razdalje med državama.

Prva tako obsežna slovenska skupna predstavitev v Pragi je jasno pokazala velike možnosti za vrhunska slovenska vina, kakovostne delikatesne izdelke in naše turistične produkte na češkem tržišču. Glede na odzive gostov, partnerjev in sodelujočih ponudnikov, lahko kaj kmalu pričakujemo nadaljevanje te poslovno uspešne zgodbe.

Dejan Baier, organizator Slovenian Wine Promotion na tujih tržiščih in direktor Zavoda SloVino je po prireditvi v Pragi povedal: »Skupaj z vinarji in diplomacijo smo prepletali kulturo, dediščino in arhitekturo z izbranimi slovenskimi okusi. Izjemna lokacija je nadgradila vse našteto. Poslovni gostje so navdušeni in so začutili dodano vrednost. Prepričan sem, da bo rezultat te promocije prodaja slovenskih vin na novem tržišču in obisk turistov, ki se zanimajo za slovenske okuse in doživetja. Brez posameznikov, ki verjamejo v uspeh, nam ne bi uspelo. Posebna zahvala gre gospodu Romanu Weixlerju in gospodu Simonu Konobelju iz Veleposlaništvu republike Slovenije v Pragi, skrbnici Stare trte gospe Janji Viher iz Zavoda za turizem Maribor Pohorje, prijateljem Slovenije na Praškem gradu in vsem, ki razumejo, da lahko le skupaj premikamo pričakovanja in dosežemo uspehe.Tokratna promocija v Pragi pomeni pravilno izbrano vinsko, kulinarično in turistično ponudbo na pravem mestu, ob pravem času, za prave ljudi. Gre za prvi korak v smeri uresničevanja dolgoročnih ambicioznih načrtov na tem tržišču.«

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Leon Marc veleposlanik Republike Slovenije v Češki republiki V veliko veselje nam je bilo sodelovati z Zavodom SloVino pri pripravi dogodka Slovenian Wine Promotion Prague 2015, ki je potekal 12. in 13. junija v Pragi. Na elitni lokaciji Južnih (Plečnikovih) vrtov Praškega gradu smo skupaj pripravili veliko predstavitev slovenskih vin za posebej vabljene goste, med katerimi je bilo na naše veselje večje število profesionalnih vinskih uporabnikov: uvoznikov, distributerjev, lastnikov vinotek in sommelierjev. Prireditev je vzpodbudila tudi zanimanje novinarjev.

Gre za enega izmed ključnih dogodkov za promocijo slovenskega vina na Češkem, kjer so lahko sodelujoči vzpostavili oz. utrdili pomembne stike, istočasno pa je vidno prispeval k splošni in turistični promociji Slovenije v Češki republiki. Povečanje prepoznavnosti in prisotnosti slovenskih vin je glavni cilj prizadevanj veleposlaništva na področju vinarstva. Podobno velja za turizem, kjer aktivnosti v zadnjih dveh letih že dajejo rezultate, turistična promocija pa se vselej skuša povezati tudi s kulinariko. Posebej bi želel izpostaviti potencial dogodka Slovenian Wine Promotion Prague, saj je zasnovan z namenom, da bi se predstavitev slovenskih vin na edinstveni lokaciji Praškega gradu pripravila vsakoletno in postala prepoznavna med akterji na področju uvoza, prodaje in potrošnje vina v ČR. Praški grad ima za slovensko vinarstvo poseben pomen: od lanskega leta na Južnih vrtovih, ki jih je obnovil in uredil slovenski arhitekt Jože Plečnik, lepo uspeva potomka mariborske Stare trte; simbolično sta jo zasadila predsednika obeh držav.

Poleg tega se je upravnik Praškega gradu, g. Ivo Velišek, kot poseben gost udeležil letošnje trgatve Stare trte.

H.E. Leon Marc, Ambassador of the Republic of Slovenia to the Czech Republic It gave us great pleasure to collaborate with the SloVino Institute in preparing the Slovenian Wine Promotion Prague 2015 event held on 12 and 13 June 2015 in Prague, i.e. in jointly preparing a major presentation of Slovenian wines for invited guests at an elite location: the South (Plečnik’s) Gardens of the Prague Castle. It brings us great joy that the guests included a large number of professional users of wine: importers, distributers, wine-cellar owners, sommeliers and journalists. Slovenian Wine Promotion Prague 2015 constitutes one of the key promotional events for Slovenian wine in the Czech Republic that enabled participants to establish or solidify important contacts, not to mention that it also visibly contributed to a general and tourism promotion of Slovenia in the Czech Republic. The main wine-making objective of our embassy is to raise the visibility and presence of Slovenian wine. The same also goes for tourism, in which activities carried out during the last couple of years are already bearing fruit, and we also seek to combine tourism promotion with cuisine. I would like to make a special point about the potential of the Slovenian Wine Promotion Prague event. By being designed in a way that presents Slovenian wine at a unique location (Prague Castle), it could turn into an annual event and become visible among the ranks of players engaged in the import, sales and consumption of wine in the Czech Republic. Prague Castle is of particular importance for Slovenian wine-makers: symbolically planted by the presidents of both countries close to Plečnik’s vineyards in the South Gardens that were restored and set up by Slovenian architect Jože Plečnik, a descendant of the Old Vine from Maribor has been thriving beautifully there since last year. This year’s harvest of the Old Vine was attended by the Manager of Prague Castle, Mr. Ivo Velišek, as a special guest.

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Delicacies from Slovenia reigned at the Prague Castle Slovenian Wine Promotion Praga 2015 Jože Plečnik’s architecture, the descendants of the oldest vine in the world and the best tastes of Slovenia With the support and under the aegis of the Embassy of the Republic of Slovenia in Prague, the SloVino Institute successfully carried out the hitherto largest business-oriented presentation of Slovenian wine, delicatessen and tourism on the Czech market, with the main event being held on 12 June at the most elite location in Prague, the part of the Prague Castle gardens designed by architect Jože Plečnik. A day later, the general public was also enthralled by the tastes of Slovenia on the embankment of the Vltava River by the well-known Náplavka Market.

The historical location of the Slovenian Wine Promotion 2015 event - the South Gardens of the Prague Castle from where you can enjoy a breath-taking view of historical Prague and the famous Karl’s Bridge - was exceptional in and of itself. At this very spot, descendants of the oldest vine in the world, the Old Vine from Maribor, had been planted in December 2014 by the President of the Czech Republic, Mr. Miloš Zeman, and the President of the Republic of Slovenia, Mr. Borut Pahor. The four descendants of the Old Vine are now thriving below a bust of the famous architect Jože Plečnik, whose exceptional architectural designs include the last major renovation of the Prague Castle and whose masterpieces are appreciated and respected in the Czech Republic as well. A bronze tribute plate with a Czech, Slovenian and English inscription draws attention thereto. The gardens, in fact the entire park on the castle rampart, are also known as Plečnik’s South Gardens and are located right below the palace of the President of the Czech Republic. Without doubt, they constitute the most elite location in the Hradčany Quarter and the most popular tourist attraction in the Czech capital. SloVino was granted an explicit permit by the castle management to have the rampart closed to the public on the day the promotion was held in order to have it dedicated solely to our event, which undoubtedly marks an expression of affection that is far from frequent. In collaboration with wine-makers, tourism providers and commercial diplomacy, the organisers managed to pull off a successful event on a high level and express major respect for the integration, tradition, heritage, art, culture and architecture of the Prague Castle and its connection with Slovenia.

More than 250 guests were invited to gather at the outdoor location on a beautiful and sunny Friday afternoon in June. The event was attended by Their Excellencies Ambassadors as well as representatives of the Prague corps diplomatique, of the Prague Castle, of the city of Prague and of the private sector. Many importers and distributers of wine, sommeliers, owners of wine cellars and expert journalists were also in attendance. Before the tasting commenced, the gathered company was addressed by Mr. Simon Konobelj from the Embassy of the Republic of Slovenia in Prague next to the descendants of the Old Vine.

Aiming to show the excellence of wine and culinary tastes and experience of Slovenia, Slovenian Wine Promotion Prague 2015 by SloVino brought more than 40 providers of Slovenian wine, delicatessen and tourism to Prague. Its guests had the opportunity to taste an excellent selection of wines from all wine-growing regions in Slovenia as well as top-quality delicatessen, crackling, pumpkin oils and chocolate and were truly impressed with their quality. The first results are already here: orders for Slovenian delicacies have already been made. The event also included a presentation of Slovenian health resorts and hoteliers with their range of experience of Slovenia. Guests were provided with a brochure printed for that special occasion that included a description of all providers present at the event and basic information about Slovenia, a copy of the Slovenian Wine News magazine and the Odlično (Excellent) tourist destination magazine. The central presentation held at the Prague Castle was followed by a public presentation held at the Náplavka Market, on the embankment of the Vltava River, on the following day.

Wine-makers and delicatessen providers presented Slovenian tastes to the general public, who also had a chance to taste their products. The Náplavka Market is regarded as the most frequented market in Prague and visited en masse on Saturdays by both tourists and locals. Without a favourable stance and support of the City of Prague, a presentation at that location would not have been possible. Stands from Slovenia provided a variety to the events held in Prague on that Saturday and reduced the distance between our two countries.

An equally comprehensive joint presentation in Prague clearly showed a major potential for premium Slovenian wines, highquality delicatessen and tourism products on the Czech market. Given the reactions of guests, partners and involved providers, a continuation of this successful business story can be expected in the near future. After the event held in Prague, the organiser of Slovenian Wine Promotion on foreign markets and the General Manager of the SloVino Institute, Mr. Dejan Baier, said the following: “By joining forces with wine-makers and diplomats, we intertwined culture, heritage and architecture with selected tastes from Slovenia. The exceptional location where the event was held served only to build upon what I have already mentioned. We made an excellent impression on our guests from the business world who could feel the added value of the promotion, and I am positive that it is going to result in sales of Slovenian wine on a new market and visits to Slovenia by tourists interested in Slovenian tastes and experience. All that would not have been possible without individuals who believed that we could succeed. Special thanks go to Mr. Roman Weixler and Mr. Simon Konobelj from the Embassy of the Republic of Slovenia in Prague, the caretaker of the Old Vine, Ms. Janja Viher from the Maribor Pohorje Tourism Institute, friends of Slovenia at the Prague Castle and everyone else who understands that expectations can be shifted and success can be achieved only if we work together. This promotion in Prague stands for a properly selected wine, culinary and tourism range, at the right place, at the right time, for the right people, thus marking the first step towards implementing our ambitious long-term plans on the Czech market.”

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»Najdragocenejše darilo, ki ga Slovenija lahko komu podari …« Stane Kocutar Ta misel, ki jo je decembra lani izrekel slovenski predsednik Borut Pahor na Praškem gradu, ko je njegov kolega Miloš Zeman, predsednik Češke republike, prejel v dar stekleničko vina najstarejše trte na svetu z mariborskega Lenta, me spremlja vse od dne, ko je bila izrečena. Ne spominjam se, da bi jo kdo dobesedno povzel, v meni pa kljub temu odzvanja kot eno najdragocenejših sporočil, okoli katerega lahko pletemo zgodbo naše vinarske (samo) zavesti. Mariborska trta ni le najstarejša, je prav gotovo tudi najbolj simbolno – množično in sistematično – razširjena vinska trta na svetu. Zanesljivo ni biološke potomke ene same vinske trte, ki bi svoje korenine v skoraj natanko četrt stoletja razširila z obrežja Drave do Ljubljane, Melbourna, Sappora, Berlina, papeških vrtov, Dunaja, Prage, Londona in drugih rastišč po svetu, kjer so ji odmerili častna mesta. V Pragi celo ob obzidju gradu, ki ga letno obišče več kot štiri milijone turistov. Praška trta (natančneje štiri trte) imajo globlji simbolni pomen. Njen prostor je pod kipom arhitekta Jožeta Plečnika, ki je v Pragi deloval najprej od leta 1911 do 1920, ko je predaval na Umetniško obrtni šoli, nato pa od leta 1920 do 1930, ko je bil na povabilo predsednika Masaryka glavni arhitekt obnove gradu čeških knezov in kraljev. Plečnik na Hradčanih ni pozabil na vinsko trto, ki je na grajski prisoji rasla že v 10. stoletju in je v času njegovega bivanja v Pragi tam ni bilo več. V okviru celovite prenove je spet oživil grajski vinograd. Danes tam rasejo trte sorte Hibernal, njihovo vino pa vsako leto napolnijo v približno 600 ročno oštevilčenih steklenic, katerih etiketa na hrbtni strani prinaša sporočilo, da je tradicijo vinogradništva v dvajsetih letih minulega stoletja na Praški grad vrnil arhitekt Jože Plečnik. To se je zgodilo približno dve desetletji po tistem, ko je vinogradniški strokovnjak Bohuslav Skalicky, sicer vinogradniški nadzornik za Kranjsko v Novem mestu, leta 1909 v Pragi pripravil prvo razstavo Kranjskih vin. Mimogrede, imamo Slovenci še kaj bistveno bolj svetovnega od mojstra Plečnika in stare trte? Poglabljanje v zanimive in skoraj neznane podrobnosti vina in vinske trte tako postaja vznemirljivo in polno presenečenj, saj gre najbrž za edino rastlino, ki zmore zjedriti toliko žlahtne simbolike. Dogodek Zavoda SloVino je zato veliko več kot srečanje strokovnjakov in ljubiteljev s sebi ljubo tematiko. Je tudi razmislek o »najdragocenejšem darilu«, ki je bilo najprej kot naravna danost podarjeno nam samim, od nas pa je odvisno, koliko in s kakšnim razumevanjem bomo to dragocenost posredovali naprej ter s tem širili sloves vinske dežele, katere samozavest je načeta vedno, ko jo spregledajo snovalci kakšnega novega zemljevida vinorodnega sveta. Najstarejša vinska trta je priložnost, ki se ponuja sama po sebi. Vina štajerske Slovenije in slovenska vina nasploh zato niso samo »neka« vina, so vina iz dežele najstarejše trte na svetu. V času in okoliščinah, ko zmoremo skoraj vse povezano s kakovostjo in odločilno vlogo dobre prodaje, se po čudežu ohranjena trta z Lenta ponuja kot ambasadorka slovenskega vinarstva in eden ne ravno pogosto dodeljenih presežkov svetovnega formata v tem prostoru. Njena zgodba zahteva več samozavesti in sistematike, žal tako neznačilnih kategorij za okolja, kjer se tradicionalne vrednote bolj zlo-rabljajo kot upo-rabljajo in kjer so celo najvišji izvoljeni predstavniki ljudstva nedavno tega v svetovnem merilu skoraj neprepoznavno pivovarno razglasili kar za nacionalni interes. Razlogi take odločitve so v tranzicijskih časih precej prozorni. S pravim nacionalnim interesom – kolikor je v tej besedni zvezi še ostalo realne teže – pa se pri nas ukvarja nekdo drug. Tisti, ki vlaga v drago mehanizacijo, da z njo obdeluje (pre)strma prisojna pobočja, vlaga v tehnologijo, znanje in uspešnost na tržišču. S tem skrbi za podobo krajine, ki je tudi zaradi vinogradov izjemna in zato, da iz te dežele v zmedenih časih na svetovne naslovnice poleg občasnih športnih dosežkov pride še kakšen presežnik. Tak v zvezi z vinom, ki občasno vznemiri kultivirano sceno in sporoča, da tam ob stičišču alpskega, panonskega in mediteranskega sveta leži obdarjena dežela posebnežev, ki običajno porabijo veliko preveč truda, da z izrabo teh danosti samozavestno stopajo na mednarodno sceno, medtem ko njihovi maziljenci, polni širokoustnega »nacionalnega interesa«, ubirajo svoja pota. Stara trta, ki je preživela vse hudo, kar je v stoletjih šlo skozi te kraje, nam ob tem sporoča, da je treba pač vztrajati in predano delati ter seveda ne spregledati pomembnega sporočila, da je za vsak uspeh na Slovenskem potrebnega več truda kot drugod in da, spet praviloma, stvari v domačem okolju niso vedno kronane s priznanji. Vsaj ne takoj …

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“The most precious gift that can be given

by Slovenia to anyone ...”

Stane Kocutar

This thought, spoken out loud by the President of Slovenia, Mr. Borut Pahor, in December 2014 at Prague Castle when presenting his colleague, President of the Czech Republic, Mr. Miloš Zeman, with a bottle of wine from the oldest vine in the world (located in the Lent Quarter in Maribor), has been resonating within me since the day it was spoken. Even though I do not remember anyone directly quoting him on that, it nevertheless echoes in me as one of the most precious messages that the story of Slovenia’s wine-making self-confidence/awareness can be woven around. The Maribor vine is not only the oldest but definitely also the most symbollically, massively and systematically spread vine in the world. It definitely marks the only vine whose biological descendants have spread their roots in almost 25 years from the banks of the Drava River to Ljubljana, Melbourne, Sapporo, Berlin, the Papal Gardens, Vienna, Prague, London and other sites all over the world where it has been planted in honorary locations – in Prague next to the rampart of a castle annually visited by more than 4 million tourists. The Prague vine (four vines, to be exact) has a deeper symbolic meaning. It has been namely placed below a statue of the architect Jože Plečnik, who started off working in Prague from 1911 and 1920 as a lecturer at the local School of Arts and Crafts and then, following an invitation by the President of Czechoslovakia, Masaryk, was involved as the main architect in the restoration of the castle of Czech princes and kings from 1920 and 1930. At Hradčany, Plečnik did not forget about the vine that had grown on south-facing slopes as early as during the 10 century but was no longer present during his stay in the city. A revival of the castle vineyard was thus included in the comprehensive restoration of the castle. Nowadays, the vineyard contains Hibernal vines, whose wine is bottled in about 600 manually numbered bottles every year that include a label on the back that tells you that the tradition of wine-growing was restored at the Prague Castle in the 1920s by the architect Jože Plečnik. About two decades after the wine-growing supervisor for the Region of Carniola, based in Novo mesto, and wine-growing expert Bohuslav Skalicky prepared the first exhibition of Carniolan wines in Prague in 1909. By the way, does Slovenia boast anything that has reached such a global reputation as Master Plečnik and our Old Vine?

Delving deeper into interesting and almost unknown details about wine and vine is thus turning into an exciting journey, full of surprises, as it is probably the only plant that can bring to the core so much of noble symbolism. The event organised by the SloVino Institute is thus much more than a meeting of experts and lovers discussing something they hold so dear. It is also a reflection about “the most precious gift” that had been initially, as a natural feature (i.e. thriving vines), granted to Slovenia, but it depends on us, to what extent and with what understanding this valuable asset will be passed on elsewhere, and the reputation of a wine-growing country, whose self-confidence is undermined whenever it is ignored by another creator of another new map of the wine-growing world, will be spread. The oldest vine in the world is an opportunity in its own right. Wines from the Slovenian part of Styria and Slovenian wines in general are not just “some” wines but wines from the country of the oldest vine in the world. In a time and under circumstances when almost any quality feats can be achieved and the underlying story behind something plays a decisive role in its turnover, the miraculously preserved vine from Lent is presenting itself as an ambassador of Slovenian wine-making and one of world-class exceptional achievements that have not been granted to a truly great extent in this area.

The Old Vine is a story that requires more self-confidence and more systematic work, which are, unfortunately, not such characteristic categories of an environment in which traditional values are ab-used instead of used and where even the top elected officials have recently declared an almost unknown brewery to be no less than a national interest. The reasons behind that decision are rather transparent in these transitional times. Other people are engaged in national interest in the true sense of the word – if that term even continues to hold any weight – instead. And who? Those who invest in expensive machinery to cultivate (too) steep south-facing slopes, those who invest in technology, in knowledge, in efforts on the market.

Those who thus nurture the appearance of the exceptional landscape that is also due to vineyards, and those who, also, in these confusing times, make sure that not only sports achievements but also other exceptional feats manage to make headlines around the world here and there. Exceptional achievements related to wine that, from time to time, excite the cultural scene and thus convey the message that down there, where the Alpine, Pannonian and Mediterranean worlds meet, there is a blessed land of special characters who usually need to undertake too many efforts on a local scale to be able to take advantage of the aforementioned features and to thus self-confidently enter the global scene, while their anointed representatives choose to take different paths, full of bombastic talk about “national interest”. The Old Vine that has survived all the trials and tribulations faced by our country over the centuries is thus telling us that you need to simply persevere, to be devoted to your work and, obviously, not to miss the important message that if you want to succeed in Slovenia you need to make considerably more efforts than elsewhere and that again, as a rule, things that happen in the local environment are not always recognised. At least not immediately...

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VINDEL MED LOKALNIM IN GLOBALNIM VINSKE PRIREDITVE IN FESTIVALI VINA NA SLOVENSKEM dr. Aleš Gačnik, etnolog, vodja Centra za gastronomijo in kulturo vina Univerze na Primorskem ter predstojnik Katedre za kulturni turizem in kulturno dediščino na Fakulteti za turistične študije Turistica / Univerza na Primorskem V vinskih praznikih, prireditvah in festivalih se zrcali razvitost naše vinske kulture, naš odnos do vinske trte in vina, naš način življenja in identiteta naroda. V njih se kaže spoštovanje bogate dediščine vinogradništva in vinarstva, kot tudi naša odprtost do novega, do mode in globalnih trendov. Prav zato so vinske prireditve priložnosti za analize med posebnostmi vinorodne Slovenije in globalnim vinskim trgom, ki se nenehno spreminja. Ob pravem »boomu« vinskih (in tudi kulinaričnih) prireditev na Slovenskem pa nikakor ne smemo spregledati lokalnih vinskih čaščenj in praznikov, ki postajajo svojevrstne atrakcije na področju dediščinskega oziroma kulturnega turizma. Zakaj?

Zato, ker nam ponujajo avtentično doživetje lokalne, še zlasti gastronomske kulture. Ob tem pa je seveda še kako pomembno, da razvijamo tudi mednarodno primerljive in konkurenčne vinske festivale, ki predstavljajo Slovenijo kot vinorodno državo z bogato, večtisočletno vinsko kulturo. Mednje sodi tudi VinDel – mednarodni salon vina in delikatesnih izdelkov, ki postaja eden od elementov mednarodne prepoznavnosti mesta Maribor kot štajerskega vinskega središča.

Na Slovenskem lahko prepoznamo deset različnih tipov vinskih prireditev in festivalov, usmerjenih v specializirano in segmentirano predstavljanje kulture vina, ki izpostavljajo določene posebnosti in častijo: 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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posamezno vinsko sorto (traminec, refošk ...), poseben tip / zvrst vina (oranžna vina, penine ...), izbrano vino in tradicionalne kmetijske izdelke / pridelke (pršut in teran ...), vino v kontekstu kompleksnih gastronomskih prireditev (VinDel ...), izbran kraj, vinski okoliš ali vinsko regijo (Salon Jeruzalem ...), vino v povezavi z umetnostjo (Dnevi poezije in vina ...), izobraževalne in družabne prireditve (študentski festival Vino ni voda na Ptuju ...), rekreativne prireditve (nordijska hoja med vinogradi v Svečini ...), izbori za vinske kraljice (nacionalno, regijske, lokalne, izbrane vinske sorte), novodobne prireditve, ki temeljijo na dediščini vinogradništva in vinarstva (postavljanje klopotcev v vinogradih, Martinovanja ...).

VinDel – mednarodni salon vina in delikatesnih izdelkov v Mariboru sodi med najbolj kompleksne, konceptualno in organizacijsko dodelane vinske festivale na Slovenskem. Njegovo poslanstvo je večplastno, namenjeno celovitemu vpogledu in predstavljanju vinske in kulinarične kulture ter povezovanju vinskega in kulinaričnega področja v enovito gastronomsko izkušnjo in doživetje.

Pomembno je tako za vinogradniško-vinarski in kmetijski sektor, kot še zlasti za razvoj gastronomskega turizma, strateške razvojne priložnosti za Slovenijo.

Prav zato smo v letih 2012 in 2014 s študenti Fakultete za turistične študije Turistica Univerze na Primorskem izvedli več raziskav med razstavljavci in obiskovalci VinDela ter tudi med študenti.

Pod mentorstvom nekaterih profesorjev, zlasti Simona Kermeta in mene, so bile opravljene terenske raziskave, analize in evalvacije, namenjene usmerjanju VinDela v prihodnosti. Kakovostna strokovna evalvacija slehernega vinskega festivala bi vsekakor morala postati standard na področju organizacije tovrstnih dogodkov.

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V času inflacije vinskih prireditev in festivalov je pomembno, tako za ponudnike kot za obiskovalce, da se vzpostavi večja preglednost na trgu.

Da se izdela piramida vinskih prireditev in festivalov na Slovenskem in se v njihovem kontekstu izpostavi, katere so bolj oziroma manj pomembne z vidika generične promocije Slovenije kot mednarodno prepoznavne vinorodne destinacije. S tem se nikakor ne zmanjšuje pomena in ugleda prireditvam izrazito regionalnega ali lokalnega pomena. Prav nasprotno!

Prihodnost vinskih prireditev in festivalov na Slovenskem je odvisna od mednarodno konkurenčnega znanja in profesionalizma ter poznavanja lastne identitete in razmer na globalnem vinskem trgu. Še zlasti pa od kreativnega in inovativnega vključevanja in povezovanja vinske dediščine in kulture z vinskim turizmom kot segmentom gastronomskega oziroma kulturnega turizma.

VINDEL BETWEEN LOCAL AND GLOBAL WINE EVENTS AND FESTIVALS IN SLOVENIA Ethnologist Aleš Gačnik, PhD Head of the Centre of Gastronomy and Wine Culture, University of Primorska, and Head of the Department of Cultural Tourism and Cultural Heritage, Faculty of Tourism Studies – Turistica/ University of Primorska Wine events and festivals reflect the level of development of our local wine culture, our attitude towards vine and wine, our lifestyle and the identity of our nation, as they show respect for the rich heritage of wine-growing and wine-making as well as our openness to novelties, fashion and global trends. For this very reason, wine events and festivals mark an occasion where these kinds of analyses, poised between the specific features of winegrowing Slovenia and the global wine market undergoing continuous change, should be carried out. With the veritable “boom” of wine (and also culinary) events and festivals in Slovenia, local wine celebrations and festivals that are turning into unique attractions of heritage or cultural tourism should definitely not be overlooked. Why? Because they provide an authentic experience of local, especially gastronomy, culture.

At the same time, it is of extremely great importance to develop globally comparable and competitive wine festivals that communicate Slovenia as a wine-growing country with a rich and millennia-old wine culture. These also include the international wine and delicatessen salon VinDel, which is transforming into an element of global visibility of the city of Maribor as the wine centre of Styria.

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Ten types of wine events and festivals focusing on specialised and segment-based communication of wine culture can be recognised in Slovenia. Promoting various specific features, they celebrate:

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

a specific wine grape variety (Traminer, Refošk, etc.), a specific type/blend of wine (orange wines, sparkling wines, etc.), selected wines and traditional agricultural products (Prosciutto and Teran, etc.), wine in the context of complex gastronomy events (VinDel, etc.), a selected location, wine-growing district or region (Salon Jeruzalem, etc.), wine in connection with art (Dnevi poezije in vina – Days of Poetry and Wine), educational and social events (the student wine festival Vino ni voda – Wine Is Not Water – held in Ptuj, etc.), recreational events (Nordic walking among the Svečina vineyards, etc.), wine queen selections (national, regional, local, for selected wine grape varieties), modern events based on wine-growing and wine-making heritage (erecting flappers in vineyards, St. Martin’s Day, etc.).

The international wine and delicatessen salon VinDel held in Maribor constitutes one of the most sophisticated wine festivals in Slovenia in terms of conceptualisation and organisation. Its mission is multi-faceted and intended to both provide comprehensive insight into and presentation of wine and culinary culture and to combine the wine and culinary sectors into a homogeneous gastronomy experience. VinDel is of importance not only for wine-growers, wine-makers and the agricultural sector but, most of all, for the development of gastronomy tourism as a strategic development opportunity for Slovenia.

For this reason, in 2012 and 2014, several studies among VinDel exhibitors and visitors as well as students were carried out with students of the Faculty of Tourism Studies – Turistica of the University of Primorska. Field studies, analyses and evaluations intended to provide a future focus for VinDel were carried out under the guidance of some professors, predominantly Simon Kerma and I. It should, generally speaking, become the norm that a high-quality expert evaluation is included in the organisation of every single wine festival. In a period of inflation of wine events and festivals, it is of importance for both providers and visitors to establish greater transparency on the market. To draw up a pyramid of wine events and festivals held in Slovenia and, in the context thereof, to highlight which events are of greater and which events are of minor importance for the generic promotion of Slovenia as a globally visible winegrowing destination. This kind of pyramid would not at all undermine the importance and reputation of events of distinctly regional or local importance. Quite the opposite!

The future of wine events and festivals in Slovenia depends on globally competitive knowledge, professionalism, familiarity with our own identity and the conditions on the global wine market and, in particular, on creative and innovative inclusion and combining of wine heritage and culture with wine tourism as a segment of gastronomy or cultural tourism.

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Kuharska slava – breme ali priložnost?

Večina najbolje ocenjenih chefov na svetu priznava, da je pritisk, kako ves čas držati kakovost na najvišji ravni in vsako leto znova kreirati jedi, ki ocenjevalce in goste prepričajo, da sodiš v sam vrh, vedno večji in zelo hud. Ne le zaradi ohranjanja lastnega dobrega imena, velikokrat so v ozadju tudi finančne zahteve lastnikov ali sponzorjev lokala. Prav zanimivo bi bilo narediti statistiko, koliko časa svetovno znani chefi s 3 Michelinovimi zvezdicami vzdržijo takšen tempo in pritisk, velikokrat ne le fizičen, ampak tudi psihičen …

Leta 2011 so ob zaprtju po celem svetu znane španske restavracije elBulli (3 Michelinove zvezdice od leta 1997 dalje in petkrat prvo mesto na Restaurant Magazin listi Top 50 najboljših restavracij na svetu) mnogi namigovali, da je slavni chef Ferran Adrià, za mnoge pionir nove dobe gastronomskih inovacij, še posebej molekularne kuhinje, enostavno pregorel, da je restavracija zabredla v dolgove, celo to, da ima zaradi nenehnega dela težave v družini. Govorice je zanikal in zatrdil, da bo restavracija ponovno odprta čez dve leti, in sicer z novim formatom ter idejami. To se ni uresničilo, je pa namesto tega v povezavi z močnim sponzorjem ustanovil neprofitno elBulli fundacijo, katere vizijo je povzel z besedami »nahraniti kreativnost«. Pod njenim okriljem deluje elBulliLab s sedežem v Barceloni – laboratorij, v katerem 40 ljudi do potankosti raziskuje ali kot sam pravi »dekodira« vse, kar je povezano z gastronomijo (od posameznih živil do tehnologij kuhanja, velik poudarek je namenjen tudi raziskovanju vina, predvsem od partnerstva z Dom Pérignonom dalje) Nastaja BulliPedia – online enciklopedija o živilih, njihovi zgodovini, sestavi, kuhanju in kreativnosti. Ta znanja naj bi bila brezplačno dostopna vsem, podobno kot na Wikipediji, a datum njenega lansiranja še vedno ostaja skrivnost.

V začetku leta 2015 je chef René Redzepi slovito dansko restavracijo Noma, znano po novi kreativni nordijski kuhinji (2 Michelinovi zvezdici in štirikrat naziv najboljše restavracije na listi Top 50 - leta 2010 ga je odvzela prav elBulliju, pri katerem je Redzepi pred odprtjem lastne restavracije tudi nabiral izkušnje), za dva meseca preselil na Japonsko. Julija letos je oznanil, da bo restavracija v začetku leta 2016 za 10 mesecev preseljena v Avstralijo. Temu pa je sledila novica, da jo namerava konec leta 2016 zapreti in da bo z novim konceptom ponovno odprta leta 2017, in sicer kot restavracija z lastno kmetijo v bližini Kopenhagna. Nekateri se že sprašujejo, ali se na nek način ponavlja zgodba elBullija, in ugibajo, kam se bo v prihodnosti obrnila pot chefa Redzepija.

Ja, slava je tudi za kuharje svetovnega formata lahko veliko breme ali pa priložnost za nove izzive in uspehe. A kot je v nekem članku dejal Ferran Adrià, ki še vedno ostaja zaljubljen tudi v kuhanje, je najpomembneje, da imaš rad svoje delo. »In ko začutiš, da delaš prav, takrat veš, da si na pravi poti,« je dodal.

Urša Cvilak Revija Pet zvezdic

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Is being a famous chef a burden or an opportunity?

The majority of chefs rated as the best by food critics around the world admit that they are under increasing and extremely severe pressure to both maintain the quality of their food at the highest level and to keep on creating dishes that convince food critics and guests year in, year out that they belong at the top of their profession. Not only are they under pressure because they need to retain their goodwill but also because of underlying financial requirements of the owners or sponsors of their catering establishment. It would be rather interesting to come up with statistical data about how long globally-renowned chefs that boast 3 Michelin Stars can keep up with that kind of often not only physical but also psychological pressure and pace.

When the world-renowned Spanish restaurant elBulli (3 Michelin Stars since 1997 and 5 times in the top spot of Restaurant Magazine’s list of the Top 50 Restaurants in the world) closed its doors in 2011, it was suggested by many that its famous chef, Ferran Adrià, who is seen by many as a pioneer of a new age of gastronomic innovation, molecular kitchen in particular, had simply burned out and that his restaurant had accumulated a lot of debt. There were even insinuations that he had also been experiencing issues at home because he was always at work. At the time, the rumours were denied, and the chef went so far as to claim that the restaurant would be re-opened in two years, with a new format and ideas. That idea did not come to fruition. Instead, he joined forces with a powerful sponsor to found the non-profit elBulli Foundation, whose vision was summed up as “to nourish creativity”. The Barcelona-based BulliLab, in which 40 members of staff carry out detailed research, or, as Mr. Adrià puts it, “decode” everything related to gastronomy (from various foods to cooking technologies; great emphasis is placed on researching wine, especially since entering a partnership with Dom Pérignon), and the BulliPedia – online food, food history, composition, cooking and creativity encyclopaedia – are created under its auspices. Similarly to Wikipedia, the knowledge provided by BulliPedia should be available free of charge to everyone, although the date of its launch continues to be shrouded in secrecy.

At the beginning of 2015, chef René Redzepi moved his famous Danish restaurant Noma, which is well-known for its creative Nordic cuisine (2 Michelin Stars and 4 time title of the Best Restaurant on the Top 50 List – snatched away from elBulli, where Redzepi had gained experience before opening his own restaurant), to Japan for a period of 2 months. In July, he announced his plans to move it to Australia at the beginning of 2016 for a period of 10 months. This announcement was followed by the news that he intended to close it at the end of 2016 and that it would re-open its doors with a new concept in 2017, namely as a restaurant with its very own farm close to Copenhagen.

Some people are already wondering if elBulli’s story is being repeated in a way, asking themselves what the future has in store for Redzepi.

Yes, fame can prove a great burden or an opportunity for new challenges and successes for world-class chefs. But, as was mentioned in an interview with Ferran Adrià, who continues to be in love with cooking, the most important thing is to love what you do, adding: “And when you feel that you are doing the right thing, you know that you are on the right path.”

Urša Cvilak Pet Zvezdic (Five Stars) Magazine VINSKO KULINARIČNI TRENDI

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Omake

Tomaž Vozelj

Kulinarika postaja iz dneva v dan zahtevnejša. Posebno pri bistvenih dodatkih, omakah, ki so krona jedi. V kuhinji bi jim morali posvečati vso pozornost in s tem doseči veličino krožnika, saj omake dajo nov okus, barvo in pestrost jedem. S svojim okusom in aromo ne predstavljajo zgolj dopolnitve jedem, ampak bistveno povečajo njihovo hranilno vrednost in popestrijo prehrano in kulinarično ponudbo. Za pripravo vsake omake kuhamo osnove ali fonde, katerih poudarek sta okus in namembnost. Priprava omak zahteva veliko znanja, dobrega okusa in potrpežljivosti, zato upravičeno zatrjujemo, da je saucier – mojster za omake, solist v kuharskem orkestru. Delo kuharja, ki pripravlja omake, je razdeljeno na dva dela. Prvi je namenjen pripravi osnov ali fondov ter njihovemu zamudnemu kuhanju, v drugem pa kuhar iz teh osnov pripravi omake z različnimi dodatki. Francozi so postavili slovnico omak in s tem tudi definicijo osnovnih omak, ki se jih v mednarodnem kuharskem jeziku ne prevaja. Po glavnih sestavinah jih delimo v skupine. Posamezno skupino določa osnovna omaka oziroma “sauce mere”, kakor ji pravijo Francozi, pripravljena po ustaljenem starem receptu, ki se ne spreminja. Nadgradimo jo z dodajanjem sestavin: vino, šalotka, maslo, šampinjoni, smetana, sir, različna zelišča itd.

Jedro omak so:

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temne omake, ki temeljijo na prežganju iz moke in opečenih kosteh svetle omake, ki temeljijo na surovem maslu, lahko jih zgostimo s škrobom ali krompirjevo moko

Težje je pripraviti osnovne stepene tople omake, kakršni sta holandska in berneška omaka (žal jih zaradi tega redko zasledimo na naših jedilnikih). Vse dobre omake ne izvirajo iz Francije in jih najdemo tudi drugje po svetu. Definicija pravi, da so omake zgoščena tekočina, ki jed harmonično dopolni. Torej sodijo mednje tudi omake iz pečenkinega soka, piknik omake in solatne omake, paradižnikove, pikantne in krepke sadne omake. Omake je potrebno tudi reducirati in začiniti, zato bodimo pozorni že na naziv omake sauce, ki izvira iz latinske besede salsa, kar pomeni slano. Zato se zavedajmo, da ima omaka nalogo poudariti okus jedi. Za začinjanje omak pa ni preproste rešitve, zato že od nekdaj velja, da so za to potrebne izkušnje in nenehno učenje.

Uporaba prave omake na krožniku pomeni visoko kulinariko, lahko pa tudi zgrešimo in še tako dobre sestavine na krožniku nas ne bodo rešile pred napačno izbrano ali pripravljeno omako.

Vsaka jed ima svoj okus in značaj, zato je potrebno vedeti, katero omako lahko serviramo k določeni jedi, da se njuna značaja med seboj dopolnjujeta in tvorita vrhunski okus.

Pripravljanje omak zahteva veliko znanja, dobrega okusa in pazljivosti. Da nam to uspe, moramo upoštevati vse, kar oplemeniti osnovne surovine in omakam daje prijeten in poln okus, ter uporabiti prvovrstne sestavine.

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Tomaž Vozelj

Sauces

Cuisine is becoming more advanced by the day. Given that dishes with new tastes, colours and diversity are now offered, this is particularly the case with the most exposed parts thereof that serve as the finishing touches to dishes, i.e. sauces, to which special attention should be paid in the kitchen so that magnificent dishes can be created. Dishes are not only complemented by the diversity and aroma of sauces used therewith, but sauces also significantly increase their nutritional value and bring diversity to your diet and culinary range. All sauces are based on stocks or fonds for which the emphasis is, of course, placed on their taste and purpose. Because preparing sauces requires a lot of knowledge, good taste and patience, sauciers (sauce masters) are rightfully called soloists in cooking orchestras. Sauce-making is divided into two parts: sauciers start by preparing stocks or fonds and dedicating a lot of time to their time-consuming cooking process, and, during the second part, they use them as the basis to prepare sauces that include various added ingredients. The grammar of sauces and thus also the definitions of basic or mother sauces were created by the French and are not translated by the international cooking language. Sauces are divided into groups by main ingredient. Sauce groups are identified by the mother sauce or “sauce mere” as coined by the French that is used to prepare these sauces by following a set recipe that remains unchanged. The mother sauce is built upon by various ingredients that are added thereto: wine, shallots, butter, button mushrooms, cream, cheese, various herbs, etc.

The main groups of sauces are:

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brown sauces based on flour roux and browned bones white sauces based on raw butter that can be thickened with starch or potato flour

Whisked and hot mother sauces such as the Hollandaise and Béarnaise are much more challenging to make (and are thus, unfortunately, rarely found on menus in Slovenia). Good sauces do not only stem from France and can also be found elsewhere in the world. According to the definition, sauces are thickened liquids that harmoniously complement dishes and thus also include gravy, picnic and salad dressings and toppings, tomato sauce, salsa and strong fruit sauces. Sauces also have to be reduced and spiced, which is why you should pay attention to their name (sauce) that derives from the Latin word salsa, which means “salty”.

This is why you should be aware of the fact that the role of the sauce is to bring the taste of a specific dish to the forefront.

There is no simple formula that could be followed when adding spices to sauces, which is why it has always been established that experience and continuous learning play the most important roles.

If you end up using your first sauce on a plate, this means that you are engaged in high cuisine, although you could get it totally wrong and not even the best ingredients on the plate will be able to save you from your wrongly selected or prepared sauce.

As every single dish boasts its distinct taste and character, you need to know which sauce to serve with which dish in a way that their characters complement each other and create a one-of-a-kind taste.

Preparing sauces requires a great deal of knowledge, good taste and watchfulness. To create first-rate sauces, you have to take into consideration anything and everything that refines their basic ingredients and provides them with a pleasant and full taste, not to mention that first-rate ingredients must also be used.

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Slow Food Mitja Butul

Dobro, čisto, pošteno

Ob omembi besede Slow food se v Sloveniji marsikdo pritajeno nasmehne. Tudi ko na predavanjih o gibanju Slow food vprašamo, kaj si udeleženci ob tej besedi predstavljajo, so odgovori velikokrat podobni. Nekateri prevedejo besedi v „Počasno prehranjevanje“, a največkrat dobimo odgovor: „To so dolge, z več hodi pospremljene drage večerje, kjer se počasi jé, kjer ti postrežejo raznoliko hrano z dragimi vini in na koncu izstavijo račun, primeren za debele denarnice.“ Ja, tako je pred kakšnima dvema desetletjema uspelo nekaterim slovenskim akterjem, ki so se pridružili gibanju Slow food, „izkoristiti“ to priznano svetovno gibanje, ki ima povsem drugo filozofijo, in ga spremeniti v „Snob food“. To pa je daleč od ideje in filozofije gibanja, ki ga je leta 1986 ustanovil Carlo Petrini s somišljeniki v Italiji, takoj po protestih, ker so ob Španskih stopnicah v Rimu želeli odpreti Mcdonalds. Slow food ni gibanje, ki bi v svoji filozofiji poudarjalo elitizem, temveč želi omogočiti uživanje ob hrani vsakomur.

Elitne restavracije niso del filozofije gibanja Slow food. Prej pristne turistične kmetije, ki ponujajo svoje proizvode in pridelke ter lokalne posebnosti, ki so plod dela lokalnih proizvajalcev, za zaščito katerih se gibanje bori. Slow food je na primer tudi obisk sirarja na planini, kjer se z njim pogovoriš o siru, ki ga pridela, ga z njim okusiš in poplakneš s kozarcem svežega mleka ali vina iz sosednje vinske kleti. Slow Food si zamišlja svet, v katerem bodo imeli vsi ljudje dostop do užitka ob hrani, ki je zanje dobra, in bo dober za tiste, ki jo pridelajo in za naš planet. Pristop Slow fooda temelji na konceptu hrane in je opredeljen s tremi, med seboj povezanimi, načeli: dobro, čisto in pošteno. „Good, clean in fair.“ V dobrem je izražena kakovost pridelave zdrave hrane, pod čisto je poudarek na podpori pridelavi hrane, ki ne škoduje okolju, pri pojmu poštenje pa gibanje poudarja dostopne cene za potrošnike ter poštene pogoje in plačilo za proizvajalce. Slovenija se je na prave tirnice svetovnega gibanja Slow food ponovno usmerila leta 2009, ko so decembra sredi Krajinskega parka Sečoveljske soline prerodili gibanje Slow food Primorska. Bolje rečeno, Slow food je v Sloveniji, kot eni izmed skoraj 160 držav sveta, ki so vključene v to mednarodno organizacijo, z novim omizjem Primorske dobilo nov zagon. »Ta je bil potreben, da tudi v Sloveniji, s svežimi prijemi in aktivnostmi, ponovno ulovimo stik s svetovno priznanim gibanjem, ki ima temeljno filozofijo, da ljudem pomaga odkrivati radosti prehranjevanja in obenem razumevanje za skrb, od kje prihaja hrana, kako je pripravljena in kako jo pravilno zaužiti. Da poveže pravico do užitka in s tem odgovornost za varstvo dediščine hrane, tradicije in kulture, da je tak užitek mogoč,« pojasnjuje Tatjana Butul, ki so ji v svetovnem združenju zaupali vodstvo novega omizja Slow food Primorska, To si vztrajno prizadeva ohranjati vonje in okuse lokalnih kuhinj, kjer uporabljajo lokalna živila. »Slovenija je danes dragocen zaklad kulinaričnih tradicij in podeželske kulture. Zato je obramba slovenskega podeželja in kulinarične dediščine pomembna tako za vas, kot za vse tiste, ki si prizadevajo za varovanje in ohranitev raznolikosti hrane v svetu,« je prepričan Paolo Di Croce, generalni sekretar Slow Food International, in dodaja: »Pred vami je zelo ambiciozen izziv, ker je hitrost, s katero postavlja globalizacija tveganje za našo tradicijo in podeželski svet lahko nevarna. To nevarnost lahko premagamo le, če se naučimo prepoznati prave vrednosti, ki nam jih nudi narava in če lahko pomagamo malim proizvajalcem, da ponovno pridobijo zaupanje vase in v svoje delo.« S prebujanjem in usposabljanjem pomaga Slow food ljudem odkrivati radosti prehranjevanja in razumeti skrb, od kod hrana prihaja in kako je pridelana. Primorsko omizje redno pripravlja sklope dejavnosti z lokalnimi proizvajalci živil za člane in nečlane. Na delavnicah okusov ponuja vodene degustacije s hrano in strokovnjaki na različnih področjih. S pobudami so se obrnili na šolske inštitucije, sodelujejo z različnimi strokovnjaki doma in v tujini. Ciljna publika je tudi mlada populacija, ki je morebiti bila pred tem neupravičeno zanemarjena, saj je tudi našim najmlajšim jedcem praktično pridobivanje izkušenj o hrani, ki jo jedo in rastejo ob njej, pomembno poslanstvo. V okviru združenja pripravlja fundacija Mati Zemlja srečanja na svetovnem nivoju, kjer se predstavljajo pridelovalci, kuharji, predavatelji, znanstveniki in drugi sodelujoči z vsega sveta. Cilj je samo en, obvarovati našo Zemljo pred agresivnimi posegi hitrega prehranjevanja in načina življenja.

Tako je v zadnjih šestih letih po zaslugi Slow food Primorska Slovenija med pomembnimi ustvarjalci in poslanci tega svetovnega gibanja. Vsako leto na Dan matere Zemlje, ko gibanje posebej obeleži 10. december, tako da na ta dan pripravi po vsem svetu srečanja z lokalnimi prebivalci, ki še posebej poudarjajo pomen samooskrbe, uporabe lokalne in sezonske hrane, pripravijo raznolika srečanja.

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Če izpostavim tematike, npr. avtohtona trta Cipro, med kranjske čebele, sir Tolminc ... Ta je kot proizvod zapisan tudi v poseben katalog „Ark of taste“ – Barka okusov, ki ga sestavlja gibanje o pristnih proizvodih z vsega sveta. Tolminc se je uvrstil med 1000 izbranih proizvodov in pridelkov, vrednih spoznavanja in okušanja, kot spomin na okuse iz otroštva, da ne bi izginili kot del kulture naroda in zgodovine, katerega del so. Na vkrcanje na Barko okusov čaka še nekaj slovenskih proizvodov, ki smo jih nominirali na zadnjem srečanju Terra Madre v Torinu, ki ga v organizaciji Slow food prirejajo vsako parno leto od leta 2004. Na 5-dnevnih srečanjih se zberejo člani raznih skupnosti, ki skrbijo za hrano, kuharji, akademiki, mladostniki in glasbeniki z vsega sveta, ki jih druži želja po spodbujanju trajnostne lokalne proizvodnje hrane v harmoniji z okoljem, ob upoštevanju znanja, ki se prenaša iz roda v rod. Samo lani je sodelovalo več kot 1000 mladih iz 150 držav, ki delujejo v okviru svoje lokalne skupnosti. Našteli so več kot 5000 kmetov, živinorejcev, ribičev, obrtnikov in predelovalcev, 1000 kuharjev in gostinskih obratov, ki kot most povezujejo kakovostno proizvodnjo in potrošnjo. Obiskovalci so prisluhnili več kot 500 akademikom.

Srečanje Terra Madre je ključno za izmenjavo znanja, empiričnega ali teoretičnega, praktičnih izkušenj s podeželja ali na podlagi raziskav.

Ti mladi ljudje pomagajo vzpostaviti stike, s katerimi krepijo svetovne verige, kot je omrežje Terra Madre. Neformalna srečanja med predstavniki 150 držav, degustacije, delavnice, izmenjave mnenj in pridobivanje mednarodnih izkušenj, vse to je bilo na zadnjih treh srečanjih izjemno in s predstavitvijo razstavnega prostora Slow food Primorska na festivalu Terra Madre se je tudi Slovenija vpisala in postala prepoznavna na tem salonu svetovnih okusov, ki ga prirejajo vsaki dve leti in ga v petih dneh obišče več stotisoč obiskovalcev. Na neparno leto v septembru Slow food prireja v mestecu Bra, kjer je sedež Slow fooda, tudi Slow chesee, največji festival sira na svetu, kjer je bila letos prisotna prvič tudi Slovenija (Slow food Primorska). Za najbolj ambiciozen projekt gibanja strokovnjaki ocenjujejo ustanovitev univerze, katere uradni naziv je Università di Scienze Gastronomiche in so jo odprli maja leta 2004 v Pollenzu, nedaleč od Braja, v pokrajini Piemonte. Študente izobražujejo na področjih gastronomije, enologije, kulture, komunikacij, gostoljubnosti in kmetovanja. Ta zasebna univerza sprejme 60 študentov leto, čeprav prispe več kot 2000 prijav. Petkrat letno študentje te zagotovo ene najboljših gastronomskih fakultet na svetu odidejo na strokovne ekskurzije po svetu. Pred dvema letoma nam je uspelo na zemljevid držav, ki jih obiščejo, postaviti tudi Slovenijo. Še več. Univerza je podelila Domačiji Butul iz Manžana nad Koprom certifikat učnega centra te gastronomske fakultete, kar je izjemno priznanje. Po uspešnih treh obiskih in tedenskih ekskurzijah študentov pri nas, je v pripravi četrta, marca naslednje leto. Slow Food verjame, da je hrana vezana na mnogo drugih področjih življenja, vključno s kulturo, politiko, kmetijstvom in okoljem. Z izborom živil lahko skupaj vplivamo, kakšno hrano gojimo, kako jo proizvajamo in distribuiramo, rezultat tega pa so lahko velike spremembe. Temeljna področja delovanja zaradi filozofije, ki jo gibanje poudarja, so zato izobraževanje na področju okusa, zaščita manjših lokalnih proizvajalcev in njihova predstavitev na dogodkih, zaščita prehranske kulturne dediščine in promocija ekološkega kmetovanja. Čaka nas še veliko dela in somišljeniki so vabljeni, da se nam pridružijo v družino, ki je od svojih začetkov prerasla v globalno gibanje, ki vključuje več milijonov ljudi, v več kot 150 državah in si prizadeva zagotoviti, da ima vsakdo dostop do dobre, čiste in poštene hrane.

Mitja Butul

Slow Food

Good, clean, fair

When you mention Slow Food in Slovenia, you are usually met with a snicker in response. Members of the audience that attend our lectures about the Slow Food Movement also often tend to answer our question about what they believe the term to mean in a similar way. Some people tend to translate it as “slow eating”, although the most frequent answer is: “Slow Food stands for long and expensive multi-course and slowly-eaten dinners, where you are served diverse dishes accompanied by expensive wines for which you are ultimately billed for a sum that can be paid only by people with more money.” Yes, that is how some Slovenian players who joined the Slow Food Movement about two decades ago managed to “take advantage” of the renowned global movement. They have adopted a completely different philosophy to that of the Movement and have transformed it into “Snob Food” instead. They thus stray far from the underlying idea and philosophy of the Slow Food Movement as it was established in 1986 by Carlo Petrini and other like-minded individuals in Italy, immediately after protests were held against the planned opening of a McDonald’s restaurant next to the Spanish Steps in Rome. Slow Food is not a movement whose philosophy would promote elitism, but it instead seeks to enable everyone to enjoy their food. Elite restaurants do not form part of the Slow Food movement philosophy but instead authentic tourist farms that offer their own products, produce and special local features produced by locals whose very protection the Slow Food Movement has been advocating. Slow Food also means, for example, that you visit a cheese-maker on a mountain pasture and discuss with him the cheese that he makes, taste it with him and wash it down with a glass of fresh milk or wine from the next-door wine-cellar. Slow Food envisions a world where everyone is able to enjoy food that benefits them, benefits those who produce it and benefits our planet. The Slow Food concept is based on a food concept defined by three inter-connected principles: “good, clean, fair.” Good serves to identify the quality of production of healthy food, clean seeks to emphasise support for the production of food that does not hurt the environment and fair stands for emphasising accessible prices of food for consumers and fair conditions and payment for producers. Slovenia re-joined the real global Slow Food movement in December 2009 when the Slow Food Primorska Region Movement was reborn in the middle of the Sečovlje Salt Pans Landscape Park. Better put, the Slovenian Slow Food Movement (with Slovenia being one of the almost 160 countries in the world that form part of this international organisation) gained momentum with the new Primorska Region Panel. Tatjana Butul, who has been entrusted by the global Association to lead the new Slow Food Primorska Region Panel that ceaslessly fights for the preservation of the fragrances and tastes of local cuisine that utilises local food grown in a small area, explains: “This panel was needed so that Slovenia could also – by means of fresh approaches and activities – re-catch up with the world-renowned movement, whose underlying philosophy is to help people discover the joys of eating and to understand that they need to care about where their food comes from, how it has been prepared and how to properly eat it. To connect the right to enjoy food with the responsibility to protect the heritage of food, tradition and culture enables you to enjoy food in the first place.” The Secretary General of Slow Food International, Paolo di Croce, is convinced that: “Slovenia nowadays constitutes a valuable treasure of culinary traditions and rural culture. For this reason, defending the Slovenian countryside and culinary heritage is not only of importance for the Slovenian population but also for all those who are fighting to protect and preserve diverse cuisine in the world”, adding that: “You are facing a truly ambitious challenge, as the potentially dangerous speed of globalisation constitutes a risk for our tradition and the countryside world. This danger can only be overcome by learning to recognise real value provided by nature and by assisting small producers to regain trust in themselves and their work.” By awakening and training their senses, Slow Food helps people discover the joys of eating and understand how important it is to care about where your food comes from and how it has been produced. The Slow Food Primorska Region Panel regularly prepares sets of activities with local food producers for both members and nonmembers and provides guided food tastings at taste workshops that involves various experts as well.

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They have also contacted schools with their initiatives and collaborate with various experts from Slovenia and abroad. Their target population thus also includes the young generation that had been previously perhaps unjustifiably neglected, given that it is an important mission for our youngest eaters to gain practical experience regarding the food they eat and that helps them grow. can jointly impact what kind of food is grown and how it is produced and distributed, which can lead to major change. Stemming from the philosophy emphasised by the Movement, the basic areas of its operation are taste training, protection of small local producers and their presentation at events, protection of cultural food heritage and promotion of organic farming. A lot of work still remains to be done and all like-minded individuals are invited to join our family that has turned into a global movement of several millions of people in more than 150 countries that seeks to ensure that everyone has access to good, clean and fair food. Under the auspices of the Association, the Mother Earth Foundation prepares international meetings where producers, cooks, lecturers, scientists and other participants from all over the world present themselves, with only one goal: to protect our Earth from various aggressive interventions in the style of fast eating and lifestyle. For this reason, the Slow Food Primorska Region Panel from Slovenia can be credited with joining the ranks of relevant creators and messengers of the global Slow Food Movement over the last six years. Every year, the movement celebrates Mother Earth Day commemorated on 10 December by preparing various meetings with the local population all over the world that focus specifically on the importance of self-sufficiency and the use of local and seasonal food. Let me highlight only a few topics of these meetings: the Cipro autochtonous vine, Carniolan honey bees, Tolminc cheese, etc. Tolminc has also been entered into a special “Ark of Tastes” catalogue of original products from all over the world kept by the Slow Food Movement. Tolminc has joined the list of 1,000 selected products and produce that are worthy to become familiar with and to taste as a memory of the tastes of our childhood, so as to prevent them from disappearing as a part of their nation’s culture and history. A few other products that were nominated during the most recent Terra Madre meeting in Turin (prepared every even year by the Slow Food Organisation since 2004) are still waiting to be granted the right to embark it. The 5-day Terra Madre meetings are gatherings of members of various communities in charge of food: cooks, scholars, youth and musicians from all over the world, who are all brought together by their desire to promote substainable local production of food in harmony with the environment by taking into consideration knowledge passed on from generation to generation. Last year’s meeting included more than 1,000 young people from 150 countries active in their local food communities. The meeting involved more than 5,000 farmers, stock farmers, fishermen, craftsmen and food processors as well as 1,000 cooks and catering establishments that created a bridge between high-quality production and consumption. Visitors had the opportunity to listen to more than 500 scholars. The Terra Madre meeting is essential for both empirical and theoretical knowledge exchange and the exchange of practical countryside or research-based experience. Young participants of the meeting help establish contacts that strengthen global chains such as the Terra Madre Network. Informal meetings held between representatives of 150 countries, tastings, workshops, exchange of opinions and gaining of international experience during the last three meetings were out of this world and, by presenting the Slow Food Primorska Region Panel showroom at the Terra Madre, Slovenia has also been entered into and become visible at this salon of global tastes convened every two years and visited by several hundred thousand visitors over five days. On odd years, the Slow Food Movement organises the largest cheese festival in the world, Slow Cheese, in the town of Bra, which was attended for the first time by Slovenia this year (Slow Food Primorska Region). Experts are of the opinion that the most ambitious project of the Movement is the university whose official title is Università di Scienze Gastronomiche, which was opened in May 2004 in Pollenzo, close to Bra in the Piedmont Region. The university trains its students in gastronomy, oenology, culture, communications, hospitality and farming. Even though more than 2,000 applications are received on an annual basis, this private-owned university enrols only 60 students per year. Its students take five field trips a year. Two years ago, we managed to include Slovenia on the map of countries visited by the students of undoubtedly one of the best gastronomy universities in the world. And not only that. The university granted an exceptional honour to the Butul Homestead from Manžan above Koper by awarding them a training centre certificate for the gastronomy faculty. A fourth field trip to take place in March 2016, which is due to follow the example of the first three successful visits and week-long field trips, is currently being prepared. Slow Food believes that food is related to so many other areas of life, including culture, politics, agriculture and the environment. By choosing the food you eat, you you can jointly impact what kind of food is grown and how it is produced and distributed, which can lead to major change. Stemming from the philosophy emphasised by the Movement, the basic areas of its operation are taste training, protection of small local producers and their presentation at events, protection of cultural food heritage and promotion of organic farming. A lot of work still remains to be done and all like-minded individuals are invited to join our family that has turned into a global movement of several millions of people in more than 150 countries that seeks to ensure that everyone has access to good, clean and fair food.

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Na pragu novega vinskega letnika Ljudje smo nenehno v nekem pričakovanju, predvsem nečesa dobrega. Tako smo tudi pridelovalci in uživalci vin v velikem pričakovanju izjemnega vinskega letnika, vsako leto znova. Kakovost vina je odraz mnogih dejavnikov, kot so: tla, klima, letnik, pridelava grozdja, zrelost grozdja, čas in način trgatve, predelava grozdja, priprava mošta, nega in hranjenje vina ter ne nazadnje primerna ponudba. Kakšna bo kakovost vina, je odvisno od tega, kakšno grozdje je bilo pridelano v vinogradu, kjer je “spočetje” vina. V kleti se to bogastvo s primernimi tehnološkimi postopki le oplemeniti.

Za naše vinorodno območje je značilno, da so vremenske razmere zelo spremenljive, iz leta v leto drugačne, na kar se vinska trta odziva z različnim bogastvom v jagodi. Prav zaradi tega z močnim poudarkom govorimo o kakovosti vin nekega letnika, vinskem letniku. Poznamo odlične, prav dobre, dobre in zadovoljive vinske letnike.

Kakšna vinska letina se nam obeta letos?

Letošnje leto je bilo vinski trti zelo naklonjeno, saj je zacvetela zgodaj, že konec maja in v začetku junija, ter pripravila lep nastavek grozdja, kar predstavlja izhodišče za dobro letino. Na osnovi podatkov o dozorevanju grozdja je bil letos začetek zorenja za naše razmere obetaven, saj je nad dolgoletnim povprečjem in se bo po času dozorelosti grozdja vpisal med najzgodnejše. V primerjavi z letnikom 2014 je namreč v prednosti za več kot 14 dni, za najzgodnejšima letnikoma 2000 in 2003 pa zaostaja le za slab teden. Narava je letos torej ponudila veliko, kako pa so pridelovalci to izkoristili, je seveda odvisno od cilja, kakšno vrsto, sorto, stil in kakovost vina želijo pridelati. Končni cilj pa je odvisen predvsem od možnosti prodaje.

Tako je bilo letos možno pridelati vse vrste vin, od mirnih do penečih, kakor tudi vse kakovosti, od deželnega, kakovostnega, vrhunskega, do vrhunskih vin posebne kakovosti, kot so pozna trgatev, izbor, jagodni izbor. Grozdje, namenjeno za vino suhi jagodni izbor, pod »milim nebom« še čaka v vinogradu na primerno dozorelost, pri ledenem vinu pa tudi na ustrezno temperaturo.

Kakšne kakovosti in značilnosti vin letnika 2015 pričakujemo?

Prva srečanja z mladimi vini nakazujejo, da bodo vina zapeljivega videza – sijočih, sortno značilnih barv, s prepoznavno in poudarjeno dišavnostjo, ki se pri posameznih sortah izraža v razkošju sadnih in cvetnih vonjev. V okusu so vina polna, bogata, harmonična, prijetno pitna in všečna. Pridelovalcem priporočamo, da vinu omogočijo ustrezne pogoje za nadaljnje zorenje, da mu bo dano razviti vse notranje skrito bogastvo. Vinopivcem pa želimo obilo žlahtnih užitkov ob srečevanju z letnikom 2015, ki zares obeta.

Kmetijsko gozdarski zavod Maribor

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On the verge of a new vintage year As people continue to expect something, mostly something good, wine producers and consumers alike also continue to hold great expectations for an exceptional vintage year, year in and year out.

The quality of wine is a reflection of many factors such as: soil, climate, vintage year, grape production, grape maturity, harvest period and method, grape processing, the preparation of must, nurturing and storage of wine and, last but not least, an appropriate supply thereof. The quality of wine also depends on the type of grapes produced in a particular vineyard, where wine is “conceived”. Appropriate technological procedures carried out in wine cellars serve to merely preserve its richness.

The vine reacts to the changeable weather conditions, which are characteristic for our wine-growing area and thus vary from year to year, with various levels of berry richness. It is for this reason that a strong emphasis is placed on the quality of wine of a specific vintage year and thus excellent, very good, good and satisfactory vintage years can be witnessed and known of.

What kind of harvest is awaiting us this year?

This year’s conditions have proved extremely favourable for vines, which bloomed as early as at the end of May and the beginning of June and consequently prepared beautiful grape buds that marked a starting point for a good harvest. Given local conditions, grapes started to mature at a promising time by exceeding the year-long average, and their maturity will be recorded as one of the earliest so far. Compared to 2014, grapes matured more than 14 days sooner and lagged behind the earliest vintage years 2000 and 2003 by less than a week. A lot has been offered by nature this year, but the way this will be taken advantage of by wine-makers will obviously depend on their goal and the types, varieties, styles and qualities of wine they seek to produce. The ultimate goal, obviously, will depend on the opportunities to have the wine sold as well.

This year, wine-makers could produce all types of wines, from regular to sparkling, and wines of any quality, from regional, high-quality and premium wines to premium wines of specific quality such as late harvest, selection and berry selection. The grapes intended for the dry berry selection under the “stars” are still waiting in the vineyards until the appropriate level of maturity is reached, while grapes intended for ice wines are still waiting for the right temperature.

What kind of quality and characteristics are expected for the 2015 vintage year?

First “meetings” with young wines suggest that they will boast a seductive appearance – bright, variety-distinct colours and a distinct and marked set of aromas expressed by specific varieties in an abundance of fruit and flower aromas. Their taste will be full, rich and harmonious, and the wines will be pleasant to drink and favourable. Wine-makers are recommended to provide wines with the appropriate conditions for further maturing of wines so that the latter will be provided with the opportunity to develop all the richness they hide within. We would like to wish wine drinkers heaps of precious pleasures when coming across the truly promising 2015 vintage year.

Maribor Institute of Agriculture and Forestry

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KULeBIKE

KULeBIKE Culinary cycling on electric bicycles over the Slovenske Gorice (Slovenian Wine-Growing Hills)

Kulinarično kolesarjenje z električnimi kolesi po vinorodnih gričkih Slovenskih goric The initiator, driving force and mastermind behind the KULeBikE project is Mulec Wine-Growing from Jakobski Dol, which has joined forces with eight partners in order to jointly bring to life the idea of bringing together wine-makers, excursion farms, wine-growers and tourist farms into the story. Mulec Wine-Growing seeks to develop the local tourism environment, bring together various players and continuously look for new innovative approaches that enrich the existing countryside tourism range. Now in its fourth generation of producing premium boutique wines and numerous home-made products – jams, game salami and other delicacies –, the main purpose of the project for Mulec Wine-Growing was to bring together various providers, offer a pleasant experience to guests discovering natural and cultural sights as well as a wine and culinary experience of local products and to facilitate exercise in nature on electric bicycles.

Vinogradništvo Mulec iz Jakobskega Dola, pobudnik, gonilna sila in idejni vodja projekta, ki se mu je pridružilo še osem partnerjev in so skupaj uresničili idejo o povezovanju vinarjev, izletniških kmetij, vinogradnikov in kmečkih turizmov v zgodbi KULeBIKE. Vinogradništvo Mulec si prizadeva za razvoj lokalnega turističnega okolja in povezovanje akterjev, ter išče vedno nove inovativne pristope k bogatenju turistične ponudbe podeželja. Sami že v četrti generaciji proizvajajo vrhunska buteljčna vina in številne domače izdelke − marmelade, divjačinske salame ter druge dobrote. S projektom pa so želeli v prvi vrsti povezati različne ponudnike ter omogočiti gostom prijetne izkušnje pri odkrivanju naravnih in kulturnih znamenitosti, vinsko-kulinaričnih doživetij, domačih proizvodov. Z električnimi kolesi pa je povezano še gibanje v naravi.

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REBEKA PINOSA univ. dipl. inﾅｾ. arh.

STA PROSTOR, ARHITEKTURA OB UﾅｽIVANJU VINA ZANEMARLJIVEGA POMENA?

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Iskanje ‘resnice’ v vinu in arhitekturi Nemalokrat slišimo, kako pomembno je, da vino strežemo in uživamo ohlajeno na ustrezno temperaturo, v pravilno izbranem kozarcu, ob skladni jedi in v dobri družbi.

Kaj pa prostor, ki nas obdaja? Ne le pokrajina, kjer odkrivamo nove vinske poti ali poglede na vrvež urbanega središča, kamor smo bili povabljeni. Pomislimo na eksterier, ki nas premami, da si ogledamo določeno arhitekturo, obogateno z vinsko ponudbo. Vhode, ki nas popeljejo in zvabijo do povsem drugega sveta. Interier z izbranim pohištvom, teksturami, s katerimi smo v stiku, in materiali, čeprav jih z usmerjenim pogledom v kozarec vina zaznamo vsaj s perifernim vidom. Razsvetljava, ki ustvari posebno atmosfero prostora. Vse to namreč bistveno vpliva na naše zaznavanje in čutenje, na to, v kakšni meri bomo ob vinu uživali, posledično pa tudi na uspešnost ponudnika in njegovo prepoznavnost.

Medtem ko so degustacijske sobe primerno osvetljene, pregrajene in ustrezno opremljene v minimalistični belini za objektivnejše ocenjevanje barve vina, pa sta na drugi strani pomembna tudi izgled in funkcionalnost številne infrastrukture, ki je potrebna za pridelavo vina in predstavitev vinske ponudbe. In ob tem ni treba pomisliti zgolj na sodobne volumne iz tujine; mnogokrat je dovolj že forma, ki je ustrezno vpeta v vinorodno pokrajino, izbrani materiali, ki so zvesti lokalnemu okolju in lahko poistovetijo vinarja ali vinogradnika z njegovim konceptom, ponudbo in vsebino t. i. vinske arhitekture − izraza, ki se vse pogosteje uporablja.

Kljub temu da je arhitekturna stroka zadolžena za usmerjanje k ustreznim idejam, pa lahko k boljšim rešitvam s svojo zvestobo tradiciji pripomorejo prav vinogradniki in vinarji sami. Naj se sliši kakor prelaganje na druga pleča, a ponudnikom bo težko pomagal zgolj sodobno opremljen prostor ali high-tech izbrana fasada, če se ne bo omenjeno do določene mere skladalo z okoljem, lokalno prebivalstvo pa bo takšne rešitve morda celo zavračalo.

Res je, da sleherna vinska klet nima večstoletne tradicije, definicija idealnega univerzalnega prostora t. i. vinske arhitekture pa ne obstaja; vendar je črpanje idej iz lokalnega okolja, s poudarki na arhitekturno sodobnih rešitvah, težko napačno izbran odgovor.

Kako bo vinska arhitektura v Sloveniji oblikovana v naslednjih letih, ali jo bomo znali še bolje integrirati v okolje in ali jo bomo sploh izkoristili v prid uspešnejšemu vinskemu turizmu, je odvisno od vseh nas.

Pomislimo na to, ko bomo naslednjič segli po kozarcu vina. Če latinski izraz ‘In vino veritas’ postaja že klišejski, bi morda moralo klišejsko postati tudi zavedanje, da je prostor, ki nas obdaja in spodbudi k okušanju vin, resnično pomemben; ne nazadnje lahko vzporednico potegnemo z besedami ameriškega arhitekta estonskih korenin Louisa Kahna, da tudi ‘arhitektura sega po resnici’.

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REBEKA PINOSA

B.Sc. in Architectural Engineering

Are the space and architecture where wine is consumed irrelevant?

Looking for the ‘truth’ in wine and architecture

It is often said how important it is to serve and consume wine chilled to the right temperature, in a properly selected glass, with a matching dish and in good company.

But what about the space that surrounds you? Not only a landscape where new wine routes or a view of the hustle and bustle of an urban hub where you have been invited to are discovered, but think also about the exterior that tempts you to visit a specific architecture, enriched by a range of wines. About the entrances that take you to a completely other world and lure you to enter it. Even though your focus is on the glass of wine, you still end up perceiving, at least with your peripheral vision, the interior design with its carefully selected furnishings, textures and materials that you are in touch with. With the lighting that creates a completely different air in the room. All of that namely has a significant impact on your perceptions and sentience and also on how much you are going to ultimately enjoy the wine, not to mention, consequently, also on the success and visibility of the wine’s provider.

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While tasting rooms are equipped with proper lighting and partition walls and are properly furnished in a minimalistic white colour to promote a more objective assessment of the colour of the wine, the appearance and functionality of the numerous facilities required for the production of wine and presentation of the range of wines are also of importance. You needn’t only think about contemporary volumes from abroad; many times, it is sufficient to provide a form, properly included in the wine-growing landscape, and selected materials that are loyal to the local environment and which can help you identify the wine-grower or wine-maker with the concept, range and content of so-called wine architecture – which is becoming an increasingly used term. Even though architects are in charge of guiding you towards appropriate ideas, wine-growers and wine-makers can also contribute to better solutions that originate from their loyalty to tradition. Even though this may sound like shifting responsibility, it is highly unlikely that merely a contemporarily furnished area or hightech selected facade will make a significant contribution to the winemaker in question, if the area or facade is not at least somewhat in harmony with the environment, let alone if these kinds of solutions are met with the opposition of the local population.

It does hold true that not all wine cellars can boast several centuries of tradition and that there is no single definition of an ideal universal space of so-called wine architecture, but it is a safe bet and solution to draw ideas from the local environment and to also include highlights of solutions provided by contemporary architecture.

How wine architecture in Slovenia will be shaped in the years to come, whether we will be able to integrate it into the environment to an even greater extent or if we will even end up taking advantage of it in order to benefit more successful wine tourism depends on everyone involved. Think about that when you reach for another glass of wine.

If the Latin phrase “in vino veritas” has already turned into a cliche, it is perhaps high time that the same were to happen to the awareness that the surrounding space that encourages you to taste wine plays a truly important role; after all, a parallel can already be drawn with the words of the American architect of Estonian origin, Mr. Louis Kahn, who said that “architecture is the reaching out for the truth”.

Izﾅ｡la je nova knjiga: V knjigi so opisane vse ulice mesta Maribor od nastanka do danes.

Omenjene so tudi vse ukinjene ulice.

Knjiga je bogato zaloﾅｾena s starimi in novimi fotografijami.

W: www.zalozbaroman.si E: roman.kaucic@zalozbaroman.si T: +386 31 364 384 35 VINSKO KULINARIﾄ君I TRENDI

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Odlično se poda k belemu mesu perjadi.

e t j a v i ž U Odlično se poda k rdečemu mesu in zrezkom.

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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:

Hišna sladica Poljub Stare trte / The Old Vine Kiss house dessert Razglednice in znamke Stare trte / The Old Vine postcards and stamps Koledar Stare trte / The Old Vine calendar 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

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

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PTUJSKA KLET

Ptujska klet je moderna in prepoznavna vinska klet, ki se ne primerja več izključno s konkurenti iz okolice, temveč s tekmeci s celotnega evropskega prostora. Potrošnikom ponuja vino, ki ustreza prehrambenim zahtevam in izžareva značilnost okolja, iz katerega izhaja, torej okus Ptuja, Haloz, Štajerske in Slovenije. Ptujska klet je med najpomembnejšimi pridelovalci vina v Sloveniji. Njeni vinogradi se razprostirajo po vinorodnih pobočjih Haloz in srednjih Slovenskih goric, ki jim je narava podarila danosti, zaradi katerih se vinogradi Ptujske kleti uvrščajo med najbolj eminentne vinorodne lege na svetu. Strokovnjaki štejejo vinorodno lego Haloz in srednjih Slovenskih goric med pet odstotkov najboljših na svetovnem nivoju.

Odlične naravne danosti ptujskega okoliša so prepoznali že prebivalci Petovia v rimskem obdobju, ki so verjetno prvi pričeli z vinsko tradicijo na Ptuju. Bogata zgodovina mesta je od rimskega obdobja ves čas tesno prepletena z vinarsko tradicijo. Eden od vinarskih vrhuncev zgodovine Ptuja je obdobje, ko so mesto vodili minoriti. Začetek ptujskega kletarstva pa je okoli leta 1239, ko je bil na Ptuju zgrajen samostan, v okviru katerega je bila postavljena tudi vinska klet. In tako smo na pragu praznovanja 777-letnice kletarstva na Ptuju. Poleg bogate arhive, v kateri Ptujska klet varno neguje najboljše med najboljšimi vinskimi letniki, je v njej skrbno varovan tudi poseben vinski zaklad, najstarejše slovensko vino Zlata trta iz leta 1917. V družbi starejših polnitev so tudi novejša zorjena in sveža vina sodobnega okusa, ki spoštujejo tako tradicijo kot tudi zahteve današnjega potrošnika. Dosledno spremljanje sodobnih tehnoloških dosežkov v proizvodnji vina ter zahtev kupcev, ki jih sproti implementirajo v praksi, samo nadgrajuje bogato tradicijo.

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PTUJ WINE CELLAR

Ptuj Wine Cellar (Ptujska klet) is a contemporary and distinctive wine cellar that does not compare itself only with local competitors but also with competitors from Europe as a whole by providing consumers with wine that complies with nutritional requirements and radiates the characteristics of its home environment, i.e. the taste of Ptuj, Haloze, Styria and Slovenia.

Ptuj Wine Cellar is one of the most important wine makers in Slovenia. Its vineyards extend all along the viniferous slopes of Haloze and the mid-Slovenske Gorice that nature has gifted with features that make the Ptuj Wine Cellar vineyards some of the most eminent slopes in the world. The Haloze and the mid-Slovenske Gorice are included by experts within the Top 5% slopes on a global level.

The excellent natural features of the Ptuj District had already been recognised by the inhabitants of the city of Petovia in Roman times who were probably the first to start a wine tradition in Ptuj. The rich history of the city of Ptuj from the Roman Period onwards has been continuously closely linked to wine-making tradition. One of the highlights of the wine-making history of Ptuj dates back to the period when the city was run by the Minorites.

Winecellars in Ptuj date back to around 1239 when their convent, including a wine cellar, was built. We are thus on the verge of celebrating 777 years of wine cellars in Ptuj.

In addition to the rich archive, where the best of the best vintage years are kept, the Ptuj Wine Cellar also diligently protects a special wine treasure: the oldest Slovenian wine, Zlata trta, from 1917. Older vintage years are accompanied by more recent matured and fresh wines that boast contemporary tastes and respect both tradition and the requirements of present-day consumers. Diligent following of state-of-the-art wine-production technological feats and customer requirements that are promptly implemented in practice serve to build on the rich tradition of the wine cellar.

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VINA BELJE Klet Vina Belje je največji hrvaški pridelovalec grozdja z več kot 650 ha lastnih vinogradov, ki se nahajajo na področju hrvaškega Podonavja, vinskega okoliša Baranja. Zgodba o kakovosti beljskih vin se začne prav v vinogradih, ki se raztezajo vzdolž pobočij Banovega brda in so s svojo lego zaščiteni pred močnimi severnimi vetrovi. Vinogradi Belja se raztezajo v dolžini štirinajstih kilometrov, se končajo nad obalo Donave in so idealna lokacija za graševino, za katero skrbijo izkušeni vinarji, ki trto varujejo skozi vse leto. Graševina je najpomembnejša vinska sorta kleti Vina Belje, tako kot tudi kontinentalne Hrvaške. V svetu je znana kot vinska sorta srednje Evrope, številni svetovni vinski strokovnjaki, med katerimi sta tudi Jancis Robinson in Steven Spurrier, pa menijo, da je domovina graševine prav hrvaško Podonavje. Izredna kakovost graševine kleti Vina Belje je vezana na specifičnost baranjskega ozemlja ter tudi posebne skrbi za vinograde. Vse grozdje za vrhunska vina trgajo ročno ter ga dostavljajo v vinsko klet, ki se nahaja med samimi vinogradi.

Vinski kompleks Vina Belje, v sklopu katerega se nahaja tudi obrat za predelavo vin, je vreden 20 milijonov evrov in se razteza na 3 ha. Od trgatve 2008 in osvojitve zlate medalje ter regionalne trofeje na Decanterju so rdeča vina Belje - merlot, frankinja, cabernet sauvignon in črni pinot - zasedla pomembno mesto med proizvajalci rdečih vin v kontinentalnem delu Hrvaške. Izbrana vina zorijo v stari kleti, izključno v sodih iz slavonskega hrasta, v katerih je prostora za več kot 300.000 litrov. Stara klet je največji baranjski gator (edinstvena oblika stanovanjske in gospodarske kulture – prostori, vkopani v zemljo brez kakršnega koli gradbenega materiala in konstrukcije, nekakšne umetne votline) in zaščiteni spomenik kulture, ki datira v leto 1526.

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The Vina Belje Cellar is the largest grape producer in Croatia with more than 650 hectares (1606 acres) of vineyards located in the Baranja Wine-Growing District in the Croatian Danube Region.

The story about the high quality of its wines begins in its vineyards that extend along the slopes of Banovo Brdo and whose exposure protects them from strong northerly winds. Extending for 14 kilometres, the Belje vineyards end above the shore of the Danube, which marks a perfect vineyard exposure for Graševina, taken care of by experienced wine-makers that protect the vine throughout the year. Graševina is the most important wine grape variety of the Vina Belje cellar and continental Croatia as a whole. In the world, it is known as a Central European wine grape variety.

According to many wine experts, such as Jancis Robinson and Steven Spurrier, it actually stems from the Croatian Danube Region.

The exceptional quality of the Graševina produced

by Vina Belje is related to the specific quality of the Baranja Wine-Growing District and also the special care paid to vineyards. All grapes used for premium wines are picked manually and are taken to the wine cellar located in-between the vineyards. The Vina Belje wine complex, that also includes a wine processing plant, is worth 20 million EUR and extends for 3 hectares (7.5 acres). Since the 2008 harvest and being awarded a Gold Medal and Regional Trophy at the Decanter Wine Competition, Belje red wines – Merlot, Frankinja or Fränkisch, Cabernet Sauvignon and Pinot Noir – have begun to play an important role in the ranks of red wine-makers in the continental part of Croatia. Selected wines mature in an old cellar in barrels of a 300,000-litre total capacity made exclusively from Slavonian Oak. The Belje Vina old cellar is the largest gator in the Baranja WineGrowing District (a gator is a unique form of housing and commercial culture, i.e. facilities buried in the ground that do not include any construction materials or structures; they are a type of an artificially-created cave) that dates back to 1526 and constitutes a protected cultural monument.

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HIŠA VINA DOPPLER, KO SE ZAVRTIŠ ZA 360 STOPINJ Na vrhu nekega hriba, med šentiljskimi griči in Pesniško dolino, kjer se vse konča in ne moreš več naprej, domuje Hiša vina Doppler. A konča se samo pot, potovanje se šele začne. Najprej nazaj v zgodovino, do benediktincev z začetka 19. stoletja, ki so tod posadili prve trte. Pozneje jih je vzel v svoje skrbno zavetje dedek Ivan Doppler, ki je vinograde predal hčerki Veroniki Krsnik in ta leta 2002 svoji mlajši hčerki, prikupni Mihaeli Krsnik Kopše.

Ko jih obiščete, vas sprejme na vrhu, od koder je pogled za 360 ° in kjer se vam zavrti v glavi od razgleda, ko se zavrtiš okrog svoje osi. Sledi potovanje po novi moderni kleti, ki se nahaja v globini petih metrov in kjer domujejo vina, katerih grozdje je dozorevalo na devetih hektarjih vinogradov. Prevladujejo bela, pretežno sveža: sauvignon, muškat ottonel, traminec, oba rizlinga ter šipon, chardonnay gre za penino. Rdeči sorti, zweigelt in modra frankinja, sta namenjeni za rose in zorenje v sodčkih barik. Povprečna starost trt je 35 let. Mihaela se je odločila, da bo zaradi edinstvenega razgleda eno od vin poimenovala 360 °. Gre za avtorsko vino iz najboljšega grozdja. Vabljeni, da jih obiščete!

www.doppler.si

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Doppler House of Wine where you make a 360-degree turn The Doppler House of Wine (Hiša Vina Doppler) can be found on top of a hill, between the hills of Šentilj and the Pesnica Valley where everything comes to an end and where there is nowhere else to go. Even though the path ends here, the journey has only just begun. It travels back in time to the Benedictines and the beginning of the 19 century when the first vines were planted and were subsequently given shelter by the grandfather Ivan Dopler, who entrusted them to his daughter, Veronika Krsnik, who, later on, entrusted them to her younger daughter, the sweet Mihaela Krsnik Kopše, who receives you on top of the hill, where you can rotate around your axis in a 360-degree turn and your head will start spinning from the sheer views all around. This is followed by a journey around their new and contemporary wine cellar located 5 metres below the ground, where wines whose grapes matured on 9 hectares (22 acres) of vineyards have found their home. The majority of wines found in the wine cellar are white and fresh: Sauvignon, Muscat Ottonel, Traminer, both Rieslings and Sipon and Chardonnay sparkling wine. Their two red varieties, Zweigelt and Blaufränkisch, are intended for rose wine and are matured in barrique barrels. Because of the unique views the house boasts, Mihaela has decided to call one of the wines 360°: their own creation of wine from the best grapes; the average age of the vines is 35 years. You are more than welcome to visit them! www.doppler.si

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Slavko Podbrežnik Dobnik,

Zemljevid štajerskih vinskih salonov

Salon Sauvignon Ptuj 2016 V pestrosti celinskih vinskih sort, ki jih premore Vinorodna dežela Podravje, Ptuju najbolj ustreza sauvignon. Ne le zato, ker daje prav na Ptujskem izjemne rezultate. Sauvignon je v svojem izrazu hkrati mladosten in zrel, odkrit in skrivnosten. Tako kot mesto, ki gradi svojo vitalnost v ustvarjalnosti in podajanju visoke kulture na podlagi zgodb tisočletne zgodovine. Salon Sauvignon Ptuj 2015 smo zato sredi maja umestili v prestižni, karizmatični Dominikanski samostan, vanj pripeljali sto deset vzorcev preko šestdesetih proizvajalcev z vsega sveta ter ga podkrepili z vrhunsko ptujsko in mariborsko kulinariko. Hkrati nam je pripadla čast, da smo lahko z njim (skozi zlitje lepih umetnosti v slikoviti Ornigovi kleti) na njegov predvečer odprli vrata ali bolje (opirajoč se na celostno podobo, ki sloni na detajlu oken Dominikanskega samostana) okna izjemnega ptujskega kulturnega festivalskega poletja. Salon Sauvignon Ptuj 2016 jih bo ponovno odpiral 6. in 7. maja 2016. Že z njegovim snovanjem ob izteku leta 2014 se je povsem spontano in jasno izrisal še zadnji del mozaika štajerskih vinskih salonov. Izkazalo se je, da so prav ti nosilci sidrišč v sortah, ki izgrajujejo štajersko vinsko destinacijo. Ljutomersko–Ormoškim goricam in julijskemu Salonu Jeruzalem pripada šipon, Radgonsko–Kapelskim goricam in avgustovskemu salonu na gradu Negova traminec, Sevnica v izteku poletja goji okuse modre frankinje, jesenski VinDel poglobljeno raziskuje okuse laškega rizlinga in utrjuje sloves Maribora kot mesta vina in trte. Ti prestižni vinski dogodki so gradniki podobe Štajerske in Podravja kot izjemne vinske dežele, vstopne točke v bogato celoletno dogajanje, temelječe na enologiji in kulinariki, tradicijah in kulturi. Prav mogoče je, da bo prihodnost ponudila še kakšen prestižni vinski dogodek. Julij še čaka nanj! Penina je poletno vino, iskrivo in osvežujoče. Kako imenitno bi bilo, če bi jo lahko užili v zenitu poletja – in če bi bil dogodek, ki bi jo slavil, vezan na zibelko slovenskega peničarstva in izjemne penine Gornje Radgone.

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Map of wine salons in Styria Slavko Podbrežnik Dobnik, Salon Sauvignon Ptuj 2016

Out of the diverse range of continental grape varieties grown in the Podravje wine-growing region, Sauvignon is the most suitable for Ptuj, not only due to its exceptional performance in the area but also to its youthful and mature, candid and mysterious expression, all in one, which are also characteristics of the city of Ptuj, whose vitality is built on creativity and presenting high culture on the basis of stories from its millennia-old history.

For this reason, Salon Sauvignon Ptuj 2015, which was held in mid-May, was located at the prestigious and charismatic local Dominican Monastery, where 110 samples of wine produced by 60 wine producers from all over the world were transported and supported by one-of-a-kind Ptuj and Maribor cuisine. At the same time, the Salon also had the privilege of opening the doors or, better said (by drawing on the graphic identity based on the details exhibited by the windows of the Dominican Monastery), the windows of an exceptional summer of cultural festivals in Ptuj on the eve thereof. The same doors and windows will also be opened by Salon Sauvignon Ptuj 2016 on 6 and 7 May 2016. Its mere conception at the end of 2014 led to the entirely spontaneous and clear outlining of the last part of the puzzle of wine salons held in Styria, which have proven to constitute events that are anchored in grape varieties that are establishing Styria as a wine destination. Šipon belongs to the Ljutomersko-Ormoške Gorice (Ljutomer-Ormož Wine-Growing Hills) and Salon Jeruzalem held in July, Traminer to the Radgonsko-Kapelske Gorice (Radgona-Kapela Wine-Growing Hills) and the wine salon held at the Negova Castle in August, the tastes of Blaufränkisch are nurtured by Sevnica at the end of summer and VinDel held in autumn embarks on an in-depth exploration of the tastes of Welschriesling and consolidates the reputation of Maribor as a city of wine and vine. These prestigious wine events constitute the building blocks of the image of Styria and Podravje as exceptional wine-growing regions and as an entry point into a diverse range of events throughout the entire year based on oenology and cuisine, traditions and culture. It may well be that the future is also going to other prestigious wine events of this kind. The month of July is still awaiting one! Sparkling wine is a summer wine, sparkly and refreshing. Wouldn’t it be marvellous to be able to indulge in sparkling wine at the zenith of summer – and, if an event were to celebrate it, that it would be related to the cradle of sparkling wine-making in Slovenia and the exceptional sparkling wines produced in Gornja Radgona?

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Ponos vs. realnost Borut Godec Stranke niso krive, da ima gostilničar slabo ponudbo, res pa so v večini primerov gostilničarji sami krivi, če imajo slabe stranke

Slovenska vina osvajajo svet. Zmagujejo povsod, kjer se predstavijo. Predvsem lahko to trdimo letos. Na Decanterjevih ocenjevanjih še nismo segli tako visoko kot letos – do naslova mednarodnega šampiona. Najvišjih medalj na tem in drugih mednarodnih ocenjevanjih je bilo toliko, da ne moremo našteti vseh. Cela serija vin slovenskih kleti je na ocenjevanju Roberta Parkerja dosegla 90 točk in več. Steklenica slovenskega vina je dosegla do zdaj najvišjo ceno. To so le najbolj izstopajoči rezultati leta, ki se izteka, in spet obeta odličen vinski letnik. Več kot dovolj razlogov za ponos in optimističen pogled v prihodnost slovenskega vinogradništva in vinarstva, saj najboljši ambasadorji slovenskih vin v tujini dosegajo tudi že cene, ki postajajo primerljive s cenami vin iz dežel, ki v vinskem svetu kraljujejo. Ko pogledamo, kaj dosegajo slovenska vina v svetu, bi pričakovali, da je to posledica naravnega razvoja ponudbe: ko je osvojen domači trg, kjer vinarji še vedno prodajo več kot osemdeset odstotkov vin, gremo z najboljšim, kar premoremo, osvajat še preostanek sveta. Pa ni čisto tako.

Seveda ne moremo vse ponudbe vin na domačem trgu »metati kar v en koš«. Ponudba pijač v restavracijah ne bo nikoli enaka ponudbi v bifejih, in prav je tako. Tudi ponudba v vinotekah ne bo nikoli enaka ponudbi vin na policah prve trgovine za vogalom. A to ne pomeni, da se moramo nujno sprijazniti s ponudbo, kakršno srečujemo danes, in predstavlja našo domačo realnost. Kajti – vino šele tam, kjer ga lahko sreča kar največ potencialnih ljubiteljev (ali zgolj ljudi, ki bi jim tu in tam prijalo spiti kozarec vina) izgubi mistični pomen pijače, ki naj bi bila prvo darilo bogov ljudem že v meglici zgodovine, nekje pred deset tisoč ali še več leti. Nikoli ne bomo vedeli, kdaj pravzaprav so naši predniki spoznali in vzljubili prvo vino, vemo pa, da najstarejši arheološki dokaz obstoja vina, glinena posoda z rdečkasto usedlino, izvira iz časa 5.400 let pred našim štetjem.

Problem vina na domačem trgu, posebej v gostinskem delu, ki nekako tradicionalno predstavlja vstopanje v svet pijač odraslih – in odnos do vina bo natanko takšen, kot si ga bodo potrošniki privzgojili – je, da praktično ne moremo govoriti o ponudbi. Čeprav, roko na srce, ima povprečen slovenski bife, ali kakor koli mu pač že rečemo, običajno v ponudbi zastopane vse tri slovenske vinorodne dežele. Stalnica so refošk, cviček in eno izmed štajerskih belih vin, uporabljanih predvsem za brizgance. To samo po sebi ni slabo, le da ponudba ne preseže osnove in je tudi cenovno neprimerna. Preverimo ponudbo vina v primerjavi s pivom. Nabavna cena litrske steklenice vina, kakršne so v ponudbi najštevilčnejše vrste gostinskih lokalov stalnica, le izjemoma presega tri evre. Običajna prodajna cena je deset evrov. Stroški in zaslužek so torej pokriti s sedmimi evri. Pri pivu ima ta račun malo drugačen rezultat. Nabavna cena osnovnih vrst piva ne dosega enega evra, prodajna pa se giblje – odvisno od območja, kjer se določen lokal nahaja – okrog dveh evrov. Steklenica piva ima v prodaji torej približno en evro pribitka na nabavno ceno. Ali če izenačimo količine, če je pri litru vina pribitek na nabavno ceno okrog sedem evrov, znaša pri litru piva dva evra. In najpogostejša razlaga gostincev o tej razliki je, da pač piva prodajo toliko več, da se jim pri pivu takšna cena izplača zaradi večje količine. Le redki pa pomislijo, da se mogoče razlika v prodanih količinah skriva tudi v razliki, ki jo v prodajni ceni predstavlja pribitek na nabavno ceno. In posledica takšnega oblikovanja cen: povprečen slovenski bife še naprej vztraja pri ponudbi vin, ki pokrivajo vse tri slovenske vinorodne dežele, vsako z enim vinom. Ponavadi niti ne s preveč kakovostnim, da ne bi razvadili strank. In povprečen lastnik takšno ponudbo opravičuje z besedami: imam pač takšne stranke. Ampak – stranke niso krive, da ima gostilničar slabo ponudbo, res pa so v večini primerov gostilničarji sami krivi, če imajo slabe stranke.

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Borut Godec

Pride vs. reality

It is not the customer’s fault that the wine range of their caterer is bad, although it does hold true that, in most cases, it is the caterer’s fault if they have bad customers Slovenian wines are conquering the world. On a winning streak wherever they go. A statement that holds true this year of all years. Not to mention that they have been awarded the highest accolade in the history of Slovenian wines at Decanter wine competitions – an international champion trophy.

The sheer number of medals awarded to Slovenian wines at this and other international wine competitions makes it impossible to list them all here. A whole series of wines produced by Slovenian wine cellars were awarded 90 points or more at the Robert Parker wine competition. A bottle of Slovenian wine reached the highest price so far. I have only highlighted the results of the year coming to a close that stand out most. Of a year that promises to be another excellent vintage that provides us with enough reasons to be proud and to optimistically look to the future of Slovenian wine-growing and - making. Especially since the best ambassadors of Slovenian wines are already being sold abroad at prices that are on the verge of becoming comparable to the prices of wines originating from the reigning wine-growing countries in the world. When you observe the achievements of Slovenian wines in the world, one would expect that their feats would have stemmed from the natural development of supply: that as soon as the local market was conquered (and where wine-makers continue to sell more than 80 % of wines they produce), wine-makers would take the best of the best they had to offer abroad to conquer the rest of the world. However, this is not quite the case. The entire range of wines provided on the local market can obviously not be lumped together, as the range of wines offered at restaurants can never equal the range of wines offered at bars, and rightfully so.

Just like the fact that the range of wines that can be purchased from a wine cellar can never equal the range of wines that can be purchased from the shelves of the supermarket around the corner. Which, however, does not mean that we should necessarily settle for the range of wines currently provided at the local market that constitute our local reality. The fact is namely that the mystic air of the drink called wine that supposedly marks the very first gift awarded by the Gods to humans during that already blurry part of history ten thousand or even more years ago can only be lost through its presence in an area where the maximum number of potential wine lovers (or, at least, people who would like to indulge in a glass of wine here and there) can come across it. We will never know when exactly our ancestors became familiar and fell in love with the very first wine, although it is known that the oldest archaeological proof of the existence of wine, a clay vessel with a reddish sediment, dates back to 5400 B.C. The issue of wine on the local market, especially in terms of wine provided in catering establishments that traditionally constitute the point of autonomous entry into the world of drinks served to adults – not to mention the issue pertaining to the fact that consumers adopt the exact attitude towards various goods that can be imparted thereto – lies in the fact that there is no wine range to speak of. Even though, to be fair, the average Slovenian bar or coffee bar, or however you choose to call it, usually includes wines from all three Slovenian wine-growing regions. Permanent features include Refošk, Cviček and one of the white wines from Styria, which are mostly used for spritzers. This is not bad in and of itself; what is bad, however, is that the wine range fails to extend beyond basic wines and is also sold at an inappropriate price. Let’s compare the wine range to the beer range. The purchase price of a one-litre bottle of wine, as offered as a permanent feature by the majority of local catering establishments, rarely exceeds three euro. Such a bottle is usually sold for ten euro. Seven euros thus marks the margin used to cover costs and make a profit. The same calculation for beer leads to a slightly different result.

Basic types of beers are purchased for less than a euro and are sold – depending on the area in which a specific catering establishment is located – for about two euro. The sales margin of a bottle of beer thus amounts to about a euro. Or, if the same quantities were used for both types of drinks: if the sales price of a litre of wine is seven euro higher than its purchase price, the sales price of a litre of beer is two euro higher than its purchase price. Most frequently, caterers tend to explain that they sell so much more beer than wine that it pays off to sell it at such a price. Few people would contemplate the fact that the underlying difference in the quantities sold between wine and beer perhaps also lies in the margin compared to the purchase price. And the consequence of such pricing: the average Slovenian bar or coffee bar continues to offer a range of wines that covers all three Slovenian wine-growing regions; one wine per region. These wines usually do not even boast high quality, because caterers do not want their customers to become too spoiled. This kind of wine range is justified by the average owner of a Slovenian bar or coffee bar by claiming that this is the result of having such and such customers. However, it is not the customer’s fault that the wine range of their caterer is bad, although it does hold true that, in most cases, it is the caterer’s fault if they have bad customers.

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Hladno stiskano olje oljne ogrščice oljarne Kocbek Olje oljne ogrščice je bilo v preteklosti v senci svojih bolj znanih sorodnikov – oljčnega in sončničnega olja, vendar znani kuharji in prehranski strokovnjaki poznajo dodano vrednost tega olja, tako z vidika kulinarike kot vpliva na človeški organizem. Olje oljne ogrščice oljarne Kocbek pridobivamo s hladnim stiskanjem iz semen, brez dodatnega segrevanja, kar zagotavlja, da se ohranijo njegove bistvene značilnosti, značaj in vse naravne sestavine. Brez segrevanja, brez rafiniranja – samo čisto, zdravo olje. Več na www.kocbek1929.com.

Cold pressed rapeseed oil by the Kocbek Oil Mill Even though rapeseed oil has been overshadowed by its better known relatives – olive and sunflower oil, well-known chefs and nutritionists are familiar with its added value in terms of cuisine and its beneficial effect on the human body. Rapeseed oil by the Kocbek Oil Mill is cold pressed. By pressing the oil out of seeds without any extra heating, it preserves its perfect essence and character as well as all its inherent natural ingredients. No heating, no refining processes – only pure and healthy oil.

For more information, please visit www.kocbek1929.com.

PORTUGALKA – mlado vino iz vinske kleti KZ Metlika Posebna sorta za posebno vino. Največja kakovost vina portugalka je v tem, da izredno hitro dozori iz mladega mošta v mlado vino. Prav zaradi prijetnosti sadne arome in mehkega, gladkega in polnega okusa uvrščajo mnogi poznavalci vin prav portugalko med najboljša mlada rdeča vina. Najbolje se poda k jesenskim dobrotam slovenske kuhinje, v družbi s pečenim kostanjem pa ji zanesljivo ni para.

PORTUGIESER young wine from the Metlika Agricultural Cooperative A special variety for a special wine. The main quality of Portugieser lies in the fact that its maturing process from young must to young wine is extremely short. Because of its pleasant fruity aroma and soft, smooth and full taste, many connoisseurs believe it to be one of the best young red wines. It pairs well with autumn delicacies of Slovenian cuisine and is definitely unparalleled when coupled with roasted chestnuts.

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Svetovno srečanje vin sorte portugalka

The world meeting of Portugieser wines

Čeprav portugalko uvrščamo med osnovne in pomembne sorte vinske trte v Srednji Evropi, jo v svetu vin na žalost le redko obeležimo. Pred nekaj leti pa so njeni oboževalci, z urednikom madžarske revije o vinu »Pécsi Borozó«, g. Zoltánom Győrrfyjem na čelu, prvič izpeljali degustacijo portugalk iz Villányja, ocenjevanje vin te sorte pa se je kasneje razširilo in postalo mednarodno. Od 1. do 2. aprila 2016 bomo v Pécsu tako že četrto leto zapored organizirali Portugieser du Monde.

Portugieser is an essential and important grape variety in Central Europe. Unfortunately, however, it is rarely celebrated in the world of wines. A few years ago, fans of the variety, coordinated by Zoltán Győrrfy, editor of the Hungarian wine magazine “Pécsi Borozó”, launched a tasting event with Portugiesers from Villány and then extended the competition to become international. Portugieser du Monde will be organised for the fourth consecutive year in Pécs from1-2 April 2016.

Portugalka je razširjena po vsej Srednji Evropi in je znana tudi kot Portugizer, Portugizac, portugalka, Blauer Portugieser in Modry Portugal. Ker gre pri našem dogodku za nadvse prijetno priložnost za srečanje s celotno ponudbo portugalke na enem mestu, smo mednarodno ocenjevanje vin združili z degustacijo, ki je bila odprta za javnost.

The Portugieser variety is spread throughout Central Europe under various names: Portugizer, Portugizac, Portugalka, Blauer Portugieser or Modry Portugal. Since it represents a very nice opportunity to see all ranges of these wines at once, the Portugieser du Monde event in Pécs combines an international competition with a public tasting event.

Letošnjo žirijo je sestavljalo 14 priznanih žirantov z izkušnjami na področju mednarodnih ocenjevanj vin, ki so v Pécs pripotovali iz Slovaške, Italije, Slovenije, Hrvaške, Srbije in Madžarske. Letošnja degustacija vin, ki je bila odprta za javnost in se je odvijala v kulturni četrti Zsolnay v Pécsu, je pritegnila in pozdravila več obiskovalcev kot kdaj koli prej (skoraj 300), ki so lahko degustirali skoraj 50 različnih vin iz 17 vinarn.

This year, the acclaimed members of the jury with international competition experience arrived in Pécs from Slovakia, Italy, Slovenia, Croatia, Serbia and Hungary, with a total number of 14 members. The public tasting event was even more popular than ever before, offering almost fifty different wines from 17 wineries and welcoming nearly 300 visitors at the venue in the Zsolnay Cultural Quarter in Pécs.

Vinogradnike vabimo, da se prijavite na ocenjevanje v naslednjih treh kategorijah: mlade portugalke; vrhunske portugalke; zvrsti, ki vsebujejo najmanj 25 % portugalke.

Producers are also invited to apply to the competition in the following three categories: young Portugiesers; vintage Portugiesers; blends with a min. 25 percent Portugiesercontent.

Za več informacij o Portugieser du Monde se obrnite na organizatorje dogodka na portugieser@pecsiborozo.hu ali obiščite https://www.facebook.com/PortugieserDuMonde.

For more information on Portugieser du Monde, please contact the organisers at portugieser@pecsiborozo.hu or visit https://www.facebook.com/PortugieserDuMonde.

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Naše akcije Diplomatsko vino

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Potrošački putokaz

Sutla - Sotla

Izbor kuhara i vinara

Atelje okusa

Izdavač: MAM VIN d.o.o., Selska cesta 41, Zagreb, Hrvatska, tel./fax. +385 1 3637944, 7793700, www.mam-vin.eu, mam-vin@zg.t-com.hr

Sirarna Gligora – 100 % spoštovanje tradicije Slovit Paški sir Paški sir je svetovno znana delikatesa, avtohton proizvod iz 100 % ovčjega mleka ovac z otoka Paga, dobitnik številnih nagrad na raznih svetovnih ocenjevanjih. V družini Gligora sire proizvajajo na tradicionalni način od leta 1918. Z ustanovitvijo lastne sirarne leta 1995 sta Ivan Gligora in njegov sin Šime razvila Sirarno Gligora od domače obrtne proizvodnje v mednarodno cenjeno blagovno znamko, ki danes predstavlja kar nekaj renomiranih vrst sira. Ivan Gligora je s svojim sirarskim znanjem, ki ga je pridobil na Srednji mlekarski šoli v Kranju, proizvedel sir Žigljen. Tako je nastal sir iz mešanice kravjega in ovčjega mleka. Šime je kreator zelo cenjenega Dinarskega sira, narejenega iz mešanice kravjega in kozjega mleka. Gligora ponuja preko 50 različnih vrst in variacij sirov. To, kar je mogoče nekoč bilo utopija, danes predstavljajo siri s popolnoma naravnimi dodatki, kot so siri z rožmarinom, s sivko na skorji, črnim istrskim tartufom, črnim poprom, praženimi bučnimi semeni ali z mediteranskimi začimbami. Izpod rok sirarskih mojstric in mojstrov danes prihaja tudi pestra paleta sirov iz kozjega (Kozlar) ter kravjega mleka (Kolan, Težački). Vsi siri so brez umetnih barvil in arom, antioksidantov, konzervansov in imajo tudi popolnoma užitno skorjo. Siri Gligora so z ljubeznijo in strastjo proizvedeni v moderni sirarni, ki je svoja vrata odprla leta 2010 in velja za najmodernejšo na tem območju.

“Gligora Cheese Dairy - 100% Respect for Tradition”?

The famous Pag Cheese Pag Cheese is a globally-known delicacy, an autochtonous product made from 100% sheep’s milk from Pag Island and the recipient of numerous awards at various cheese competitions around the world. The Gligora family has been making its cheese in a traditional way since 1918. Following the founding of their own cheese dairy in 1995, Ivan Gligora and his son Šime developed their Gligora Cheese Dairy from a local artisan cheese dairy into a globally recognised brand that nowadays stands for quite a few renowned types of cheese. Ivan Gligora used the cheesemaking knowledge gained at the Kranj Middle School of Dairy to create the Žigljen cheese, which is made from mixed cow’s and sheep’s milk. Šime created the highly recognised Dinarski cheese also from mixed cow’s and sheep’s milk. The Gligora Cheese Dairy creates over 50 types and variations of cheese. Cheese that might have been thought of as utopian in the past is now offered in the form of cheese with completely natural additions, such as cheese with rosemary, with lavender on its crust, with black Istrian truffles, with black pepper, with roasted pumpkin seeds or with Mediterranean spices. The hands of cheesemaking masters also create a wide range of cheeses made from goat’s (Kozlar) and from cow’s milk (Kolan, Težački) without any artificial colourings, flavours, antioxidants or preservatives. The cheese crust can be eaten. Gligora cheese is created with love and passion in a state-of-the-art cheese dairy that opened its doors in 2010 and is regarded as the most cutting-edge cheese dairy in the region.

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S W E D E N

Q U A L I T Y

ŠOTORI ZA PRIREDITVE, SRECANJA, OBLETNICE, OTVORITVE SEJME, POGOSTITVE, VIP ŠOTORI Z DEKORATIVNO OPREMO

ODRI, PAVILJONI, JURCKI, STOJNICE, SKLADIŠCNI ŠOTORI, JAHALNICE, CATERING OPREMA, SERVIS IN POPRAVILO ŠOTOROV

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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)

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

Elizabeta Hotel

Hotel Elizabeta

The distinctive exterior of the Elizabeta Hotel in Lendava has been designed in a way that everyone gets to see the modern façade with a reflection of the sun and clouds. Visitors with a watchful eye will also notice a reflection of the nearby vineyards. The contemporary hotel in this border town thus marks an ideal starting point for meandering around the wine-growing hills of Lendava, visiting the new observation tower, swimming at the nearby health resort or enjoying gourmet delights prepared by providers at nearby wineries. Culinary pamperings for large groups of people (weddings, celebrations, business meetings) are prepared at the Krona Restaurant, at which the Elizabeta Hotel collaborates with the Sever Tourist Agency and the Lovski Dom Inn.

Prepoznavna zunanjost Hotela Elizabeta v Lendavi je zasnovana tako, da vsakogar pritegne pogled na moderno fasado, v kateri se zrcalijo sonce in oblaki. Pozoren obiskovalec bo v njej našel tudi refleksijo bližnjih vinogradov. Sodoben hotel v obmejnem mestecu je tako idealna izhodiščna točka za vandranje po lendavskih vinorodnih gričih, obisk novega razglednega stolpa, za namakanje v bližnjih termah ali za gurmanska uživanja pri ponudnikih po okoliških vinotočih. Kulinarična razvajanja za večje skupine (poroke, praznovanja, poslovna srečanja) pripravljajo v lokalu Krona, kjer Hotel Elizabeta sodeluje z agencijo Sever in gostilno Lovski dom.

www.hotel-elizabeta.si

NOVO

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Radenska Classic naravna mineralna voda z dodanim lastnim ogljikovim dioksidom

V velikih globinah, daleč od virov onesnaževanja in v posebnih geoloških pogojih skozi leta, desetletja in stoletja neprekinjeno nastaja čisto poseben dar narave – Radenska Classic Kraljevi vrelec, ki jo odlikujejo bogata vsebnost in odlična kombinacija raztopljenih mineralnih snovi ter naravni mehurčki ogljikovega dioksida. Z uživanjem Radenske Classic – zaradi njene sestave – oskrbimo telo s pravo mero mineralnih snovi, še posebej zaradi višje vsebnosti kalcija in magnezija, ki sta v optimalnem razmerju 2:1. Z 1 L Radenska Classic tako pokrijemo 20 % dnevnih potreb po kalciju oziroma 25 % potrebe po magneziju.

Radenska Classic naturally carbonated natural mineral water

In deep depths of Earth, far from pollution, and under special geological conditions over the years, decades and centuries, a very special gift of nature has been continuously produced – Radenska Classic Kraljevi vrelec boasts a rich content and an excellent combination of diluted mineral substances, as well as natural carbon dioxide bubbles.

Radenska Classic will provides your body with the right amount of minerals, especially since it has a higher content of calcium and magnesium which are in the optimal ratio 2:1.

1 L of Radenska Classic covers 20 % of daily requirements for calcium and 25 % of daily requirements for magnesium.

Redno pitje naravne mineralne vode Radenska Classic Kraljevi vrelec tudi na podlagi raziskovalnih rezultatov priporočajo strokovnjaki s področja zdravja in prehrane.

Due to favourable results from many researches, experts in the field of health and nutrition recommend drinking natural mineral water Radenska Classic Kraljevi vrelec on regular basis.

Radenska Naturelle

Radenska Naturelle

Sodi med negazirane naravne mineralne vode z nizko vsebnostjo natrija. Sestava pomembnih mineralnih snovi je idealna ter daje vodi harmoničen in zaokrožen okus. Radenska Naturelle je pravi biser neokrnjene narave; nastajala je v obdobju pred 12 000 leti in v globini, pod nepropustnimi glinenimi plastmi je ostala zaščitena pred onesnaženjem vse do danes, ko jo ponujamo našim potrošnikom. Zato jo priporočamo ob vseh priložnostih, športnih aktivnostih ali kadar se želimo le preprosto odžejati in osvežiti.

It is classified as still natural mineral water with low sodium content. The composition of significant mineral substances is ideal: it gives the water a harmonious and well-rounded taste. Radenska Naturelle is a pearl of intact nature; it came to existence 12,000 years ago; it remained in depths below the impermeable clay layers protected from pollution.

And nowadays we offer it to our customers. We recommend it for all occasions, for sporting activities or when all you want is tosimply quench your thirst and freshen up.

negazirana naravna mineralna voda

still natural mineral water

www.radenska.si

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Trenutne svetovne smernice narekujejo, da morajo gostinci vedno bolj posvečati pozornost strežbi vode. V gastronomiji ponujamo vodo ob različnih priložnostih in je vsekakor nepogrešljiv element postrežbe.

Zakaj naj gostinci obvladajo postrežbo vode?

Ob hrani priporočamo postrežbo naravne mineralne vode (z mehurčki ali brez), saj ne spreminja okusa hrane, s svojo vsebnostjo pa lahko okus le izostri po uživanju hrane, kot so siri, čokolada itd.

S kozarcem vode začnemo že pri zajtrku.

Med običajnim zajtrkom in njegovimi različnimi vrstami svetujemo postrežbo naravne mineralne vode brez mehurčkov. Velikokrat je to lahko samo rogljič, kava in kozarec naravne negazirane vode, kot je npr. naravna negazirana mineralna voda Radenska Naturelle.

Ob angleškem zajtrku, ki je zelo bogat in vključuje mesne jedi, pa priporočamo strežbo mineralne vode z naravnimi mehurčki, kot je Radenska Classic, ki s svojo vsebino in svežino pomaga pri prebavi in pripomore svežem občutku v ustih.

Vodo strežemo pri vseh obrokih, kot so zajtrki, malice, kosila in večerje, ter tudi ob posebnih priložnostih, kot so brunch, zabave in hladno-topli bifeji. Lahko jo ponudimo samostojno kot aperitiv. Priporočamo, da se jo streže brez dodatkov, kot sta limona in led.

Katera voda je primernejša za postrežbo k določeni hrani, je odvisno od tega, ali vode vsebuje mehurčke ali ne.

V vodah z mehurčki lahko njihova velikost, številnost in razporeditev pomembno doprinesejo k okusu pri uživanju izbranih jedi.

The current global trends show that caterershave to be increasingly attentive to the service of water. In gastronomy, water is offered at different occasions and is, undoubtedly, an indispensable element of service.

serving natural mineral spring water. Many times breakfast may consist of a croissant, coffee and a glass of natural mineral spring water, for example natural mineral spring water Radenska Naturelle.. With English breakfast, which is very rich and includes meat, we recommend serving mineral water with natural bubbles, such as Radenska Classic, which, by means of its characteristics and freshness, helps with digestion and maintains a fresh feeling in the mouth.

Why should caterers master know how to serve water?

ater is served with all meals, for example breakfast, Water lunch, dinner and also business events, such as brunch, parties and cold – hot buffets. Water can be served independently as a starter. We recommend serving it without additives, for example lemon or ice.

It is recommended to serve natural mineral water (sparkling or spring) with food because it does not change the taste of food; its characteristics may sharpen the taste after consuming food such as cheese, chocolate, etc.

Have the first glass of water already at breakfast. With usual breakfast and its many varieties, we recommend

Thee choice of water to go with different meals depends on whether water contains bubbles or not. While eating, waters containing bubbles can add to the taste with the size of bubbles, their number and distribution.

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Postrežba vode v gostinstvu je vsakodnevno opravilo.

Redkokdaj se zgodi, da gost vode ne naroči, ob hrani pa je skorajda nepogrešljiva. Iz tega razloga moramo gostinci postrežbi vode posvetiti toliko pozornosti, kot jo namenjamo postrežbi hrane. Vodo v restavracijah gostom obvezno strežemo v steklenicah, ki nam ob pravilni hrambi zagotavlja kakovost organoleptičnih lastnosti vode. Pri strežbi moramo izbirati primerne kozarce in poskrbeti, da se voda hrani na primerni temperaturi. Ko jo gost naroči, mora na mizo dobiti zaprto steklenico, pravilne temperature in nato nalito v pravi kozarec. Natakar gostom vodo na kratko predstavi, odpre pred gostom in natoči. Temperatura vode, ki jo postrežemo, je odvisna od vrste vode.

Kako postrežemo mineralne vode z naravnimi mehurčki CO2?

Vodo, kot je Radenska Classic,, postrežemo nekoliko manj ohlajeno, a ne pretoplo. Pri preveč ohlajeni vodi bo namreč prevladoval občutek CO2, ki bo prekril osvežilni okus mehurčkov. Priporočamo postrežbo med 10 in 12 stopinjami Celzija. Postrežemo jo lahko v tako imenovane štuc kozarce, v restavraciji pa vsekakor v kozarce, ki so spodaj širši in proti vrhu zoženi. Vode, ki vsebuje naravne mehurčke CO2, je priporočljivo po odprtju čim prej porabiti. Mehurčki imajo namreč karakter, ki se s časom lahko izgubi. Za ta namen je uporaba manjših stekleničk, 0,25 in 0,5 litra, za gostince primernejša.

Kako postrežemo naravne negazirane mineralne vode?

Naravne negazirane mineralne vode, kot je nova voda Radenska Naturelle, postrežemo ohlajeno med 8 in 10 stopinjami Celzija. Za njeno postrežbo je najbolj primeren kozarec tulipanaste oblike, priporočamo pa tudi serviranje v iste kozarce kot Radenska Classic.

Serving water is an everyday activity in catering. It rarely happens that a guest does not order water, and it is almost indispensable with food. For this reason, caterers have to put as much effort in serving water as in serving food.

In restaurants, water must be served in bottles – it provides quality of organolepitic water characteristics if stored appropriately. When serving water, we must choose appropriate glasses and take care that the water is kept at appropriate temperature.

When a guest orders water, he must get a closed bottle on the table, of the right temperature, and then poured into an appropriate glass. The waiter should make a short presentation of the water, open it and pour it in front of the guest. Temperature of water, when served, depends on the type of water.

How to serve mineral waters with natural CO2 bubbles?

How to serve natural mineral spring waters?

Natural mineral spring waters, such as Radenska Naturelle, are served chilled between 8 and 10 degrees Celsius. It is best served in the glass in which the bowl is narrower at the top than at the bottom, we also recommend serving it in the same glasses as Radenska Classic.

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www.radenska.si

Water, as Radenska Classic, must be served a bit chilled and not too warm. If water is too cold, then the feeling of carbon dioxide shall prevail and it shall hide the refreshing taste of bubbles. We recommend it to be served between 10 and 12 degrees Celsius. It can be served in highball glasses, whereas in restaurants, glasses which are narrower at the top than at the bottom must be used.Waters containing natural CO2 bubbles are recommended to be used soon after opening. The bubbles are namely of such character that may be lost with time. For this reason, the use of small bottles, that is 0.25 and 0.5 litres, is more appropriate for caterers.

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NAJ VAM SONCE SIJE VSAK DAN

Bliža se jesen in s tem pričetek kurilne sezone. Če ste med tistimi, ki se sprašujete o zamenjavi ali nakupu novega sistema ogrevanja, vam predstavljamo možnost, ki zaradi prednosti postaja pravi hit zadnjih let na tem področju. Govorimo o ogrevanju SUNLIFE, prvi slovenski blagovni znamki na področju IR ogrevanja. Po šestih letih izkušenj in na podlagi izjav strank, ki uporabljajo ogrevanje SUNLIFE, lahko razumemo, zakaj se strmo povečuje delež gospodinjstev in podjetij, ki uporabljajo omenjeni sistem ogrevanja. Ne samo, da sistem pomeni prihranek pri začetni investiciji, z njim pridobite še: •

najnižjo porabo energije – do 65 % v primerjavi s kurilnim oljem,

•

izjemno udobje in preprosto upravljanje,

•

sistem ne potrebuje nobenega vzdrževanja,

•

popolno varnost, brez možnosti eksplozij, okvar, uhajanja plinov,

•

nadzor ogrevanja posameznih prostorov,

•

vedno dovolj toplote, ne glede na zunanje temperature,

•

prihranek prostora (ne potrebujete kurilnice in radiatorjev ob stenah),

• čistejši zrak zaradi zmanjšanja vrtinčenja zraka in s tem prahu, virusov in bakterij po prostoru, ki ga dodatno dopolni dezinfekcijski učinek same IR toplote.

Na tisoče uporabnikov se strinja, da je to najboljše ogrevanje, ki so ga kdaj imeli in redno presega njihova pričakovanja. Nova linija za poslovne uporabnike se uspešno uveljavlja tudi v hotelih in gostinskih obratih in učinkovito skrbi za zmanjševanje stroškov poslovanja. Tako so s tehnologijo SUNLIFE v imenitnem Hotelu Kras v Postojni zmanjšali stroške za 70 % in navdušili goste ter osebje s toploto, kmalu bodo opremili tudi Ljubljana Resort hotel.

Za ogled sistemov in več informacij o rešitvah sta na voljo dva salona, in sicer v Ljubljani in Mariboru. Pokličite na 080 30 10 ali pišite na info@ekosen.si, da se dogovorite za obisk v salonih ali dobite termin za svetovanje.

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MAY THE SUN SHINE ON YOU EVERY SINGLE DAY Autumn is arriving and with it the beginning of the heating season. If you are one of those who have been wondering whether they should replace their existing heating system or purchase a new one, we would like to present you with an opportunity whose benefits have rendered it a true heating “hit”, the first IR heating brand in Slovenia, SUNLIFE heating. With six years of experience and based on the feedback of clients who utilise SUNLIFE heating, it is easy to understand why the number of households and corporations that use this heating system has seen a sharp rise. Not only will you save money on the initial investment, but you will also be benefitting from: • • • • • • • •

minimum energy consumption – up to 65% lower compared to heating oil, exceptional comfort and simple management, no maintenance required, complete safety with no possibility of explosions, defects or gas leaks, control of individual areas, sufficient heat at all times, irrespective of outdoor temperatures, saving space (as you will not be in need of a boiler room or radiators to be installed on the walls), cleaner air that results from reduced air and consequently reduced dust, virus and bacterial whirling in the room, further complemented by the disinfection effect of IR heat in its own right.

Thousands of users of our heating system agree that it is the best that they have ever had and that it continuously exceeds expectations of its users. The new SUNLIFE corporate line has also proven successful in establishing itself in hotels and catering establishments as well as in efficiently reducing operating costs.

SUNLIFE technology has thus reduced the costs incurred by the fabulous Hotel Kras in Postojna by 70% in addition to enthralling their guests and staff with the heat provided. For this reason, the Ljubljana Resort Hotel will also be equipped therewith in the near future.

SUNLIFE heating systems can be seen at two showrooms, one in Ljubljana and another in Maribor, where you can also obtain further information on the solutions provided. Call 080 30 10 or write to info@ ekosen.si to make an appointment for either a consultation or a visit to the showrooms.

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Cviček ptp iz kleti KZ Krško Cviček je nagajiv, a priljubljen posebnež. Nenavaden po svoji sestavi.

Nastane iz mešanice belih in rdečih sort grozdja. Ta kombinacija je v primeru cvička dovoljena in v veliki meri zaslužna za prav posebno igrivo, prosojno rdečo barvo. Je prijetnega, značilno rahlo kiselkastega okusa. Cvičkovi harmoničnost in lahkotnost sta razlog za izjemno pitnost. Verjetno je prav zaradi navihanosti zelo všečen. V njem je najti energijo in dobro voljo ljudi, ki ga pridelujejo. Kljub svoji nenavadni sestavi ali pa prav zaradi nje je nepogrešljiv spremljevalec lokalnim suhomesnatim delikatesam in jedem z Dolenjske.

Cviček PDO from the Krško Agricultural Cooperative Wine Cellar Cviček PDO is a mischievous but popular “character” of extraordinary composition, created from a blend of white and red varieties.

The combination allowed in this particular case plays a major role in creating its exceptionally playful and transparent red colour.

Cviček PDO boasts a pleasant and distinct slightly acidic taste. Its harmonious and light nature makes it exceptionally drinkable. Its sheer agreeability is probably due to its mischeviousness. Cviček PDO namely contains all the energy and goodwill of the people that make it. In spite of, or perhaps even because of it, it is an indispensable accompaniment to local dry meat delicacies and dishes from the Dolenjska Region.

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60 let uspešnega koncepta pri sosedih

Južnoštajerska avstrijska vinska cesta – primer dobre prakse trženja Doc. dr. Mojca Nekrep Letos praznuje Južnoštajerska avstrijska vinska cesta 60. rojstni dan. Številne aktivnosti in prireditve, ki potekajo od marca do konca leta, predstavljajo regijo na najstarejši avstrijski vinski cesti še privlačnejšo kot običajno. Ko je bila 15. oktobra leta 1955 na otvoritveni slovesnosti odprta 2,5 km dolga cesta na južnem Štajerskem, ni nihče niti sanjal, da bo to nekoč postala ena izmed najbolj priljubljenih počitniških in izletniških destinacij na Avstrijskem Štajerskem. »Vinogradi, obarvani v nežno zeleno ali pisani kot slikarska paleta, odvisno od letnega časa, v katerem obiščete vinsko cesto; mešani gozdovi, bučna polja in sadovnjaki; vmes ozke, ovinkaste ceste, na katerih lahko hitro izgubite orientacijo, ki pa vas vedno pripeljejo do zasanjanega vinotoča in sončne terase; regija s posebnimi ljudmi, čudovitimi vini in okusnimi jedmi. Dežela, kjer bi lahko živel! Tukaj bi človek želel ostali – če ne za vedno, pa vsaj za nekaj časa...«. Tako na avstrijskem južnem Štajerskem predstavijo svojo vinsko cesto. Kaj vse okolje in ljudje omogočajo gostom, ki želijo preživeti nekaj nepozabnih uric ali dni v čudoviti naravi? Razen uživanja vrhunskega vina in hrane v vinotočih in restavracijah ter degustacij v vinotekah, vam pripravijo tudi piknik v naravi.

Ponujajo izobraževalne vsebine, kot je npr. »Doživeti terroir«, ki obsega voden ogled vinskih sort, tal, podnebja z GPS mobilnikom. Sproščen pohod, ki vodi med vinogradi, se tako dopolnjuje z govorjenimi besedili, fotografijami in video posnetki o pridelavi vina, sortah, vrsti tal..., lahko pa ga nadgradite še s pogovori z vinarji in si na ta način dodatno razširite znanje. Ponudba je prilagojena posameznemu letnemu času, v katerem gost želi doživeti to deželo. V jeseni je visoka sezona. Od septembra pa do sredine novembra je tukaj živo. Skoraj da ni hiše, ki ne bi ponujala pečenih kostanjev, mošta in spremljave harmonike. Vsak ponudnik pa doda še neko svojo posebnost.

Nekdo ponuja le vina iz velikih magnum steklenic, drugi je specializiran za redka in arhivska vina, tretji slovi po žganih pijačah, suhih mesninah, zeliščih, divjačini, domačem kruhu, namazih in podobnih specialitetah. Odločite se lahko za kolesarjenje, jahanje, skupinsko nordijsko hojo, adrenalinsko vožnjo s terenskim vozilom, vožnjo z jadralnim zmajem, SPA storitve ali sprostitev v bližnjem kopališču, ogled zgodovinskih znamenitosti, največjega klopotca na svetu, oljarn, najamete pohodnega spremljevalca, se udeležite botanično-ekološke ekskurzije, nabirate zelišča v spremstvu zeliščarjev ali pa obiščete rjave medvede v njihovem zavetišču. Ne smete zamuditi ogleda pokrajine.

Stavbna in krajinska arhitektura sta namreč postali pomembni temi regije. Zgodbe povezuje z umetnostjo, s slikanjem, s kiparjenjem, z literaturo in z različnimi žanri glasbe. Posledično privabijo različne skupine gostov, ne le ljubiteljev vina. A slednje tukaj ljudje prav radi postanejo. Privabi jih slikarska razstava ali jazz koncert, zaljubijo se v pokrajino, vino, hrano, ljudi. Kadar degustirate in ne želite voziti, je najem prevoza smotrna odločitev. Skozi vse leto je organiziran avtobusni prevoz za celotno turistično vinsko regijo, od zgodnjih dopoldanskih do poznih večernih ur. In če niste prenočišča za poznopoletne in jesenske dni, ko je sezona na višku, rezervirali že spomladi, boste težko najeli prosto sobo. Čeprav je v zadnjem obdobju zraslo kar nekaj modernih hotelov prav med vinogradi. Pokrajina, vino in hrana, organizirani dogodki, ljudje in njihova prijaznost navdušujejo obiskovalce. Res je, da ima to »nebeško kraljestvo iz hribčkov« veliko naravnih danosti, ki omogočajo odlično trženje tamkajšnjega vinskega turizma. A vendar je potrebno priznati, da je za uspešnost južnoštajerske avstrijske vinske ceste zaslužen predvsem ciljno naravnan in do potankosti izdelan koncept trženja. Celostna podoba z vsemi trženjskimi orodji prispeva k doseganju zavidljivih finančnih rezultatov. Beležijo vrvež turistov, ki se iz vinogradov vračajo s polnimi prtljažniki vina in dobrot. Odnašajo lepe spomine in imajo željo čim prej se ponovno vrniti.Naravne danosti imamo tudi v Sloveniji. Imamo odlična vina. Napisane strategije. Manjka nam izvedbeni del na področju vsebin, trženja in komuniciranja. Na slovenski strani so prve vasi od najbolj želenih avstrijskih vinsko turističnih točk oddaljene le nekaj sto metrov. Privabimo le kak odstotek gostov, ki so pri sosedih. Ponudba se izboljšuje in zna presenetiti. Pa vendar je obmejna cesta med vinogradi tista (med vožnjo ste nekaj časa v Sloveniji in nekaj časa v Avstriji), ki še vedno nazorno pokaže mejo, ki je več ni.

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60 years of a successful concept in our neighbouring country The South Styrian Wine Road in Austria - a case of good marketing practice Mojca Nekrep, Assistant Professor, PhD This year, the South Styrian Wine Road in Austria is celebrating its 60 birthday. Many activities and events taking place from March until the end of the year, make the region in Austria’s oldest wine road even more attractive than usual. When the 2.5 km long road in South Styria was opened at the opening ceremony held on 15 October 1955, nobody dreamed that this would one day become one of the most popular holiday and excursion destinations in Styria.

“Vineyards painted in gentle green hues or as colourful as a palette, which depends on the season during which you visit the wine road; mixed forests, pumpkin fields and orchards, dotted by narrow and winding roads, where you can easily lose track of where you are, but that, however, always bring you to the lost-in-reverie wineries and sun-filled terraces; a region with special people and wonderful and delicious dishes. A land where you could end up living! A land where you would want to stay - if not forever, then at least for a while...” This is the presentation of the South Styrian Wine Road in Austria.

What is facilitated by the environment and inhabitants for guests seeking to spend a few unforgettable hours or days in breathtaking nature? In addition to consuming premium wine and food at wineries and restaurants and tastings in wine shops, a picnic in nature is also prepared. Educational content such as “Experiencing the Terroir” that encompasses a guided tour of wine varieties, soil and climate with a GPS mobile device is offered. A relaxed walk through vineyards is thus complemented by spoken texts, photographs and videos pertaining to producing wine, wine varieties, soil types, etc. that can also be upgraded through discussions with wine growers, thus expanding your knowledge further.

The range is adapted to the season during which the guests in question seek to experience the land. High season is in autumn. The wine road is very lively from September to mid-November. Roasted chestnuts, must and accompanying accordion players can be found in almost all local houses. Special features are added by the providers as well. Some of them only provide wines bottled in large Magnum bottles, while others are specialised in rare and archive wines or are famous for their spirit drinks, dried meat products, herbs, game, home-made bread, spreads and similar specialities.

You can choose among cycling, horse-riding, group Nordic walking, an adrenaline ride in an all-terrain vehicle, hang-gliding, SPA services or relaxation at a nearby bath; visit historical sights, the largest wind rattle (“klopotec”) in the world or oil-extraction plants; you can hire someone to accompany you on your walk, attend a botanical and environment-friendly trip, pick herbs accompanied by herbalists or visit brown bears at their shelter. Do not miss a visit to the landscape. Building and landscape architecture have namely become important themes in the region, connecting stories through art, painting, sculpture, literature and various music genres, consequently attracting various groups of guests and not only wine lovers, although when you visit, you tend to become the latter as well. Attracted by an art exhibition or jazz concert, you end up falling in love with the landscape, wine, food and people.

It is wise to rent transportation whenever you undergo a wine tasting and do not wish to drive yourself. Bus rides through the entire wine region are organised during the entire year, from the early mornings to late evenings. It will also be hard to find a room during the peak season in late summer or autumn if you have failed to book one already in the spring, even though quite a few modern hotels have been built amidst vineyards recently.

Visitors are enthralled by the landscape, wine, food and organised events as well as the people and their friendliness. It does hold true that this “Kingdom of Heaven on Mellow Hills” possesses plenty of natural features that facilitate excellent marketing of local wine tourism, but it needs to be recognised that the success of the South Styrian Wine Road has been spurred mostly by a goal-oriented marketing concept developed to the very last detail. The visual image that includes all marketing tools contributes to enviable financial results. A commotion of tourists returning from the vineyards with full trunks of wine and other delicacies has been reported. These are people that take beautiful memories with them and seek to return as soon as possible. Slovenia also possesses natural features. We have excellent wines. Drawn up strategies.

What we do lack is content, marketing and communications-related implementation. The closest villages on the Slovenian side of the frontier can be found merely a few hundred meters away from the desired wine tourism points in Austria. Let us attract only about one per cent of people visiting our neighbouring country. The range is improving and can come as a surprise. And yet the frontier road that takes you among the vineyards (for a while you are in Slovenia and for a while you are in Austria) continues to clearly indicate the frontier that no longer exists.

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RADGONSKE GORICE d. d.

Že več kot 160 let se kakor valovi reke Mure skozi Gornjo Radgono v Radgonskih goricah pretakajo majhne skrivnosti in veliko znanje. Kako spretno razvajati vinsko trto, da se razbohoti v vsej svoji plemenitosti? Kako čas preživeti ob ljubkovanju grozdja?

Kako vzljubiti vino, njegovo žlahtnost in opojnost? Kako mu vdahniti iskrivost, vir neštetih mehurčkov, ki nikoli ne presahne?

Radgonske gorice d. d. so najstarejši in danes največji proizvajalec penin v Sloveniji. Od tukaj izhaja prva prava Slovenska penina, danes vsem znana pod imenom Zlata radgonska penina. Že dolga leta sta Zlata in Srebrna radgonska penina tisti, ki nas spremljata v različnih, pomembnih in prelomnih, ali manjših in čisto vsakdanjih trenutkih. Z vznemirljivim izdihom steklenice ob odprtju in živahnim brbotanjem penine tako že leta z vami in za vas ustvarjajo najlepše trenutke.

ZLATA ŠAMPIONKA ZANJO IN ZANJ V sklopu letošnjega sejma AGRA je 20. in 21. julija potekalo 41. odprto državno ocenjevanje vin, Vino Slovenija Gornja Radgona 2015. Pri tem so med penečimi vini ocenjevalce najbolj prepričale penine Radgonskih goric – strokovna komisija je namreč kar trem okusom Zlate radgonske penine podelila naziv šampiona.

Z laskavim priznanjem se tako lahko pohvalijo Zlata radgonska penina, polsuho 2011, Zlata radgonska penina, zelo suho 2010 in Zlata radgonska penina, zelo suho 2007. Posebej razveseljivo je dejstvo, da gre pri prvih dveh peninah za izdelka, ki ju je mogoče najti na prodajnih policah širom Slovenije. Šampionski penini sta torej dosegljivi vsakemu potrošniku, in konec leta 2015 ju bo moč najti pakirani v paketu »Zanjo & Zanj«.

Zlata radgonska penina, polsuho – ZANJO Kot najslajše izmed treh sester Zlatih radgonskih penin se je drži sloves penine ženskih src. Zlato rumeni odtenki vabijo, da odkrijete skrivnost nežnega cvetličnega šopka, ki pričara čarobni trenutek.

Drobne verižice mehurčkov ne pojenjajo, okus pa zadovolji še tako zahtevne pivce.

Zlata radgonska penina, zelo suho – ZANJ Penina, ki prepriča zahtevnejše okuse. Njena značilnost je kajpak suhost z malo ostanka sladkorja, a cvetica in okus ji dajeta široko harmonijo svežine, ki traja. Najbolje se počuti v družbi konkretnih mesnih jedi, kot so teletina in biftek, svojo žlahtnost pa enako izrazi tudi ob dobri ribi.

VINAR LETA 2015 Ocenjevanje Vino Slovenija 2015 je Radgonske gorice razglasilo tudi za Vinarja leta 2015. Če si želite ogledati njihovo celotno ponudbo, je najbolje, da obiščete Dom penine v Gornji Radgoni.

Tukaj prebivajo Zlate in Srebrne radgonske penine klasičnih in posebnih polnitev, družbo pa jim delajo tudi vina, kot so Traminec s črno etiketo, Radgonska ranina, od sonca razvajeni Janževec, idr. Če imate kaj več časa, pa se sprehodite po njihovih kleteh. Pod skalo na posebnih stojalih zorijo steklenice prestižne Zlate dame.

V čarobnem prostoru boste začutili predanost, strokovnost in ljubezen do vinarstva. Steklenice tukaj vsak dan ročno obračajo in tako omogočajo edinstven okus Zlate radgonske penine. V kleti Pod rimskim kolesom hranijo dragocene letnike, ki vam jih z veseljem pokažejo. Svojevrstna klet obiskovalce osupne z vgrajenim rimskim kolesom, ki s sončno svetlobo, ki pronica skozenj, simbolizira razvoj vinogradništva in vinarstva v Radgonskih goricah. Osupljiva klet Pod slapom pa spremeni pokušino vin v nepozabno doživetje. Zvok slapa, ki nežno polzi iz skale grajskega hriba, ustvarja čarobno vzdušje, čemur bodo pritrdili mnogi pari, ki so za svoj civilni poročni obred izbrali prav prostor pod slapom.

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RADGONSKE GORICE D.D. For over 160 years, small secrets and major knowledge have been flowing in Radgonske Gorice, just like the waves of the Mura River through Gornja Radgona. Small secrets and major knowledge, like how to skilfully pamper a vine so that it flourishes in all its sheer noble character. How to spend time caressing grapes. How to fall in love with wine, its noble and intoxicating nature. How to breathe sparkle, the source of countless bubbles, into it.

Radgonske gorice d.d. (plc) is now the largest and oldest sparkling wine producer in Slovenia, the “home” of the first real Slovenian sparkling wine, nowadays well-known to all as Radgona Gold. Both Radgona Gold and Silver have been accompanying us in various important and momentous or minor and everyday moments. For years, we have thus been creating the most beautiful moments with you and for you, bottles that excitedly breathe out and the sparkling wine’s lively bubbles that appear when the bottles are opened.

GOLDEN CHAMPION FOR HER AND FOR HIM This year’s AGRA Fair held on 20 and 21 July also included the 41 Open National Wine Competition, Vino Slovenija Gornja Radgona 2015. The Radgonske Gorice sparkling wines were seen by wine evaluators as the most convincing of all the sparkling wines competing, as as many as three tastes of Radgona Gold were awarded the champion title by the expert committee.

Radgona Gold, demi-sec, 2011, Radgona Gold, extra brut, 2010, and Radgona Gold, extra brut, 2007, thus now boast this prestigious adjective. It is especially gratifying that the first two sparkling wines constitute products that are widely available in Slovenian shops. The “Champion” sparkling wines are thus accessible to all consumers and will also be available at the end of 2015 in a special package called “For Her and For Him”.

Radgona Gold, demi-sec – FOR HER The sweetest of the three Radgona Gold sisters, Radgona Gold, demi-sec, is known for being the sparkling wine dear to a woman’s heart. Its golden-yellow hues invite you to discover the mystery of the gentle bouquet that conjures up magical moments. The subtle necklaces of bubbles never cease and its taste proves satisfactory for even the most capricious of drinkers.

Radgona Gold, extra brut – FOR HIM A satisfactory sparkling wine for more demanding tastes. It is, of course, brut (dry) with a little residual sugar, but its bouquet and taste provide it with a wide harmony of freshness that lasts and lasts. It favours the company of plentiful meat dishes, such as veal and beefsteak, although it also gets to express its noble nature in an equal manner when paired up with good fish.

WINE-MAKER OF 2015 The Vino Slovenija 2015 competition also declared Radgonske Gorice the Wine-Maker of 2015. If you want to discover their entire range, you should visit the Home of Sparkling Wines in Gornja Radgona, i.e. traditionally and specially bottled Radgona Gold and Silver, accompanied by wines such as Traminer with a black label, Radgonska Ranina, the sunshine-pampered Janževec, etc. If you have more time on your hands, you should take a walk around their wine cellars. The Pod Skalo Wine Cellar contains bottles of the prestigious Golden Lady (Radgona Gold) that mature on special stands. In that magical area, you will be able to experience the committment, expertise and love for wine-making and the fruits that it bears. The daily manual rotation of bottles conjures up the unique taste of Radgona Gold. The Pod Rimskim Kolesom Wine Cellar also keeps valuable vintage years that they will be more than happy to show you. The one-of-a-kind wine cellar amazes its visitors with an installed Roman wheel that, combined with the sunshine that permeates it, symbolises the development of wine-growing and winemaking in Radgonske Gorice. The breath-taking Pod Slapom Wine Cellar transforms wine tasting into an unforgettable experience. The sound of the waterfall that gently flows from the castle hill rock creates a magical air attested by several couples who have decided to have their civil marriage ceremony held directly below it.

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Že dolgo niste bili v Mariboru ali pa še sploh ne? Če je tako, ste pred velikim izzivom za razvajanje duše, telesa in doživljanje polne mere presenečenj.

Maribor je: mesto najstarejše trte na svetu, svetovne znamenitosti, ki privablja množice turistov tudi iz najbolj oddaljenih krajev sveta, Foto/photo Rene Strgar ”www.maribor-pohorje.si”

Evropska prestolnica kulture 2012, mesto Svetovnega mladinskega šahovskega prvenstva 2012, ena od TOP 10 svetovnih turističnih destinacij po mnenju številnih medijev, središče ene najhitreje razvijajočih se destinacij v Sloveniji.

Foto/photo Jure Brložnik ”www.maribor-pohorje.si”

Foto/photo Aleš Fevžer ”www.maribor-pohorje.si”

MARIBOR — VINSKO-KULTURNA PRESTOLNICA

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Maribor je ugnezden ob reki Dravi, v objemu zelenih gozdov Pohorja in slikovitih vinorodnih gričev. Spojen je s čudovitim zaledjem najvzhodnejšega koščka Alp in razgibanih Slovenskih goric ter z reko povezan z ravnico Dravskega polja. Turistična destinacija Maribor – Pohorje, osrednja Štajerska ponuja s svojo neverjetno raznolikostjo doživetja, pustolovščine in priložnosti za oddih ljubiteljem vina in kulinarike, športa in rekreacije, kulture, narave, turizma na podeželju in še posebej eko turizma, wellnessa in dobrega počutja, (duhovnih) romanj, pa tudi kongresnega in poslovnega turizma, igralništva in nakupovanja. Ne ostanite pri golih dejstvih, pobrskajte po spletni strani www.mariborpohorje.si; kontaktirajte nas za dodatne informacije in pridite, da vas lahko pozdravimo in pogostimo tudi v živo!

Vrhunski vinski festival – FESTIVAL STARE TRTE

Maribor ponuja še veliko več.

Noben resnični ljubitelj vin tega ne bo zamudil. Najboljša štajerska in slovenska vina. Od sezone trgatev do veselega martinovanja. Med vznožjem zelenega Pohorja in Slovenskimi goricami. V jesenskih večerih ob mogočni reki Dravi. Festival ponuja pester program vinskih degustacij, tradicionalnih opravil, glasbenih nastopov, kolesarskih in pohodniških tur po gričih in hribih okrog štajerske prestolnice – mesta najstarejše trte na svetu.

Ostanite v Mariboru ves vikend ali teden ter ob vinskih dogodkih obiščite še katero od številnih drugih vrhunskih prireditev. Ali pa se podajte na okoliške vinske ceste in vsak dan obiščite drugega vinarja. Razvajali vas bodo z najboljšimi vini in pristno kulinariko. Ob tem so izjemni razgledi brezplačni.

Kulinarični užitki v Mariboru Vino je hrana. In na Štajerskem tekmujemo, kdo bo ponudil najboljšo hrano k posamezni sorti vina. Festival Stare trte je tako popolno doživetje tudi za gurmanske uživače. Lokalni kuhinjski šefi v priljubljenih restavracijah bodo ponujali svoje izpeljanke degustacij Stare trte. Nekaj, kar lahko doživite le v Mariboru v času Festivala Stare trte.

Obvezen obisk za ljubitelje vin Festival Stare trte je vrhunec serije prireditev od reza do martinovanja, ki ga v Mariboru pripravimo v čast Stari trti. Ta raste na pročelju Hiše Stare trte, v kateri boste obiskali bogato založeno vinoteko in spoznali štajersko vinogradniško tradicijo in kulturo. Od leta 2015 v Hiši Stare trte navdušuje tudi največji talni mozaik v Sloveniji z zgodovinskimi prelomnicami našega mesta. Najboljša vina sveta boste lahko uživali praktično po vsem starem mestnem jedru, ki bo doživetju dalo poseben pridih.

Lepo vas vabimo; ekipa Zavoda za turizem Maribor – Pohorje, kakor tudi vsi turistični ponudniki, ki vas želimo gostiti, in lokalni prebivalci, ki se veselimo poklepetati z vami. Obarvajte si svoj dan tako, kot si najbolj želite!

V neizmerno veselje nam bo, če boste za to uporabili barvice in mavrico Maribora!

TIC Maribor / Tourist Information Centre Partizanska 6a 2000 Maribor +386 (0)2 23 46 611 tic@maribor.si Hiša Stare trte / Old Vine House Vojašniška 8 2000 Maribor +386 (0)2 25 15 100 +386 (0)51 335 521 stara-trta@maribor.si

Foto/photo Matej Vranič ”www.maribor-pohorje.si”

www.visitmaribor.si

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Maribor: The Capital of Wine and Culture Has it been long since you have been to Maribor? Perhaps you have simply never visited it before. If you are in the latter group, then you are in for a treat of pampering of the body and soul and a wide range of surprises.

Maribor is: •

• • • •

The city with the oldest vine in the world, a global attraction that draws many tourists to the Old Vine House from the most remote areas of the world.

European Capital of Culture 2012 The city in which the World Youth Chess Championship took place in 2012.

One of the World’s Top 10 Tourist Destinations – according to media outlets.

The centre of one of the fastest growing destinations in Slovenia.

Maribor is nestled along the Drava River, embraced by the green forests of Pohorje and picturesque wine-growing hills. Fused with the beautiful easternmost part of the Slovenian Alps and the rugged Slovenske Gorice hills, the city is connected to the Drava Polje plains through the river.

The tourist destination of Maribor - Pohorje, Central Styria offers an incredible diversity of experiences: adventures and opportunities for lovers of wine and gastronomy, sport and recreation, culture, nature, rural tourism, particularly eco-tourism, wellness and well-being (spiritual) pilgrimages, diplomatic and business tourism as well as gambling and shopping, to unwind. Don’t be satisfied to only hear a laundry list of facts, but instead browse our website at www.maribor-pohorje.si. Feel free to contact us for further information and stop on by so that we can welcome you and help you find the entertainment you seek!

Top Wine Festival –The Old Vine Festival

True lovers of wine won’t be able to miss this opportunity. This festival showcases the best Styrian and Slovenian wines. From harvest season to merry St. Martin’s Day, in autumn evenings by the mighty Drava River and among the foothills of Pohorje and Slovenian hills, this festival offers a varied program of wine tastings, presentations of the traditional daily life of yesteryear, musical accompaniments and cycling and hiking tours through the hills and mountains around the Styrian capital - city of the oldest vine in the world.

Culinary Delights in Maribor

Wine is food. And in Styria we compete to offer the best food to accompany particular vintages of wine. The Old Vine Festival is therefore a complete experience for gourmets. Local chefs in popular restaurants will offer their own mode of tasting the Old Vine. Something that you can only experience in Maribor during the Old Vine Festival.

Visit for Wine Lovers is Required

The Old Vine Festival is the highlight among various events that take place from February (with the cutting of the vine) until November (the St. Martin’s Day Festival) dedicated to the oldest vine in the world and the greatest attraction of Maribor. The Old Vine grows on the facade of the Old Vine House, where you can visit the well-stocked wine cellar and learn about Styrian wine-growing tradition and culture. Since 2015, the Old Vine House is where you can admire the largest mosaic floor in Slovenia showing the historic turning points of the city. The best wines from around the world can be enjoyed all around the old city centre, which will add a special touch to your experience.

Maribor Offers a Lot More

Foto/photo Matej Vranič ”www.maribor-pohorje.si”

Stay in Maribor for the whole weekend or a week, and aside from wine events you can visit any of the many other top events. Or you can walk around the surrounding wine roads and visit a different winegrower each day. They will pamper you with the best wines and traditional cuisine. At the same time, you get exceptional views of scenic landscapes free of charge.

We are all here to welcome you. The Maribor - Pohorje Tourist Board team, as well as all tourism providers, who would like to host your stay, and the local residents, who are looking forward to chatting with you. Colour your day any way you like it! It will be our pleasure if you decide to use the crayons and rainbow of Maribor to colour your life!

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Kraški pršut KRAS Kraški pršut spada v skupino sredozemskih pršutov in nosi EU zaščiteno geografsko oznako. Zaščita Kraškega pršuta temelji na naravnih in klimatskih danostih Krasa, tradiciji in prenosu znanja domačinov na današnje rodove, na njegovem dolgoletnem slovesu, predvsem pa na prepoznavni kakovosti. Dozorel Kraški pršut je kombinacija narave in znanja ljudi. Skrivnost te edinstvene kulinarične specialitete se odraža v bogati aromi, intenzivni barvi in nekoliko čvrstejši, vendar sočni in rahlo slani rezini. Harmonija vonja in okusa, polnost zaznav v ustih in nežna mišična vlakna, ki se topijo, nam vzbujajo tek in nudijo prijetne občutke pri uživanju. Glede na vrhunsko kakovost, tradicijo izdelave in svoje izjemno prijetne senzorične lastnosti, si Kraški pršut nedvomno zasluži mesto na vrhu lestvice gastronomskih specialitet.

Alda Fonda, Kras d.o.o.

KRAS Karst Prosciutto Karst Prosciutto forms part of Mediterranean prosciuttos and also holds an EU protected geographical indication that is based on the natural and climate features of the Karst area, tradition and transfer of local knowledge to the current generations, its long-standing reputation and, last but not least, its recognised high quality. Mature Karst Prosciutto is a combination of nature and human knowledge. The mystery of this unique culinary speciality is reflected in its rich aroma, intense colour and somewhat more robust but still juicy and slightly salty slices. The harmony of odour and taste, fullness of sensations in the mouth and gentle muscle fibres that dissolve in the mouth stimulate your appetite and evoke feelings of great pleasure. Given its top quality, manufacturing tradition and extremely pleasant sensory properties, a product such as the Karst Prosciutto undoubtedly deserves a top rank in the gastronomic speciality ranking.

Oživljajo stare sode Pravi trend postajajo izdelki in pohištvo, izdelano iz starih, rabljenih, odsluženih vinskih sodov. Lesenim dogam, ki so desetletja obdajale vino, mojstri z veliko občutka vdihnejo novo življenje. Nova funkcionalnost nosi globoko sporočilo in je pravi dizajnerski dodatek v različnih interierjih.

Bringing old barrels back to life Products and furniture made from old, second-hand, worn-out wine barrels are becoming a real trend. Masters truly sensitively breathe fresh air into wooden staves that have been surrounded by wine for decades. The new functionality conveys a profound message and constitutes a true design addition to various interiors.

POHIŠTVO IN OPREMA ZA LJUBITELJE VINA A l e š We n ze l

M + 386 40 97 34 01

E

a l e s .we n z e l @ g m a i l . c o m

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Na voljo v 5-kilogramskih vedrih, 20-kilogramskih vrečah in velikih vrečah do 1.200 kilogramov

Naravni vir kalcija

za hitro in učinkovito nevtralizacijo tal V Sloveniji je večina najboljših kmetijskih zemljišč prekislih, kar je običajno posledica gnojenja z mineralnimi gnojili. Rastline za rast potrebujejo optimalno kislost zemlje, ki omogoča optimalno črpanje hranilnih snovi iz tal.

Optimalen pH tal v vinogradih

pH 5,5 – 6,5

KAJ JE KALCEVITA?Je naravna apnenčeva moka, ki nevtralizira preveč kisla tla. Ustrezna kislost tal zagotavlja optimalno dostopnost hranil, ki jih rastline potrebujejo za rast.

ZAKAJ JO UPORABLJAMO? Z nevtraliziranjem kislosti tal izboljšujemo njihovo rodnost in s tem tudi naš pridelek. Optimalna preskrba tal s kalcijem poveča rast korenin in spodbuja delovanje koristnih bakterij, kar povečuje pridelek in njegovo kakovost.

PRIPOROČILA ZA UPORABO Kalcevito lahko uporabljate skozi celotno leto. Količina je odvisna od vrste rastlin, pH vrednosti tal in v določeni meri tudi od vrste tal.

Za večje površine Do 1.200 kg velike vreče z odpiralom na dnu, enostavne za razsipavanje s trosilniki za mineralna gnojila. Prilagojena je granulacija izdelka, s katero ob razsipavanju ne poškodujemo trte, hkrati je znižano prašenje.

Velike vreče so na voljo na nepovratnih paletah.

Proizvajalec: Apnenec d.o.o., Obrat Zidani Most, Zidani Most 21, 1432 Zidani Most

Uporaba naravne apnenčeve moke Kalcevita v vinogradu Primeren pH tal zagotavlja, da so hranila vinski trti dostopna optimalno. Kako bo vinska trta uspevala in kakšen pridelek bo vinogradniku uspelo pridelati, je tako odvisno tudi od kislosti tal. Na preveč kislih tleh je priporočljiva uporaba sredstev za nevtralizacijo kislosti, ki so najpogosteje narejena na osnovi apnenca. Apnenčeva moka Kalcevita deluje postopno. Je naravna in brez neželenih primesi. Primerna je za uporabo pri ekološkem kmetovanju.

Benefits of Using natural Kalcevita limestone flour in vineyards If the soil has an appropriate pH level, the vine can access the nutrients it needs in an optimum way. The performance of the vine and consequently also the yield of the wine-grower thus depend also on soil acidity. If your soil is too acid, an acid neutralising (usually limestone-based) agent is recommended. Kalcevita limestone flour is released gradually. It is natural and does not contain any harmful additions. It is suitable for organic farming.

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VINSKO KULINARIﾄ君I TRENDI

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VINSKA KRALJICA SLOVENIJE Vinska kraljica Slovenije je krona slovenskega vinogradništva ter poslanica slovenskega turizma in kulturne dediščine. Je predstavnica vinorodnih slovenskih dežel in države Slovenije kot vrhunske vinorodne destinacije. Doma in v svetu skrbi za pridobivanje novih prijateljev slovenskega vina ter za dvig in širitev vinske kulture. Za Vinsko kraljico Slovenije vsako leto posebna komisija na osnovi javnega natečaja izbere dekle, ki dokaže svojo ljubezen do vinogradniškega izročila, ki zna in zmore širiti kulturo pridelovanja, negovanja in kulturnega uživanja vina kamorkoli v svet … Izkazati se mora z dobrim splošnim znanjem, poznavanjem vinogradništva in vinarstva ter znanjem ponudbe vina v slovenskem in tujem jeziku. Od leta 1996 do leta 2015 so krono Vinske kraljice Slovenije ponosno nosile: Lidija Mavretič, Selma Lukač, Katarina Jenžur, Irena Kupljen, Martina Stegovec, Jerneja Bratuša, Tjaša Koroša, Simona Štraus, Vesna Bajuk, Maja Cigoj, Maja Benčina, Svetlana Širec, Karolina Kobal, Andreja Erzetič, Simona Žugelj, Martina Baškovič, Neža Pavlič, Špela Štokelj in Sandra Vučko, aktualna Vinska kraljica Slovenije.

Vsaka izmed njih je letno sodelovala na okrog 100 dogodkih, posvečenih širjenju vinske kulture, s svojimi nagovori navduševala na tisoče poznavalcev in ljubiteljev vin, o njenem poslanstvu pa so poročali stoteri novinarski prispevki.

POSVEČENI VINU Pomurski sejem razen z institucijo Vinska kraljica Slovenije podpira poslanstvo negovanja trte, pridelave grozdja, ustvarjanja vrhunskih vin, širjenja kulture pitja vina ter njegovo druženje s hrano in turizmom s številnimi projekti: vsako leto v juliju z Odprtim državnim ocenjevanjem vin - Vino Slovenija Gornja Radgona, v avgustu s predstavitvijo vinogradništva in vinarstva na Mednarodnem kmetijsko-živilskem sejmu AGRA, vsako pomlad z mednarodnimi ocenjevanji kakovosti prehranskih izdelkov, ter vse leto z Vinskim hramom, ki je na sejmišču v Gornji Radgoni pravo svetišče plemenite kapljice …

WINE QUEEN OF SLOVENIA The Wine Queen of Slovenia is the crown of Slovenian wines, the crown of Slovenian wine-growing and an ambassador of Slovenian tourism and cultural heritage … She represents Slovenian wine-growing regions and the country of Slovenia as a top class wine growing destination.

At home and abroad, she endeavours to make new friends of Slovenian wine and to elevate and promote the culture of wine …

Every year in an open competition an expert jury panel chooses a girl who proves her love for the wine-growing tradition… A girl who knows how and is able to proclaim the culture of wine-making, nurturing and consumption throughout the world… She must have a broad general knowledge, a thorough understanding of wine growing and winery, and knowledge of a wide selection of wines ..., which she must proclaim both in her native Slovene and in a foreign language. The proud holders of the Wine Queen crown from 1996 to 2015 were: Lidija Mavretič, Selma Lukač, Katarina Jenžur, Irena Kupljen, Martina Stegovec, Jerneja Bratuša, Tjaša Koroša, Simona Štraus, Vesna Bajuk, Maja Cigoj, Maja Benčina, Svetlana Širec, Karolina Kobal, Andreja Erzetič, Simona Žugelj, Martina Baškovič, Neža Pavlič, Špela Štokelj and Sandra Vučko.

DEDICATED TO WINE In addition to the institution of the Wine Queen of Slovenia, Pomurski Sejem supports the mission of nurturing vine, growing grapes, creating vintage wines, spreading the wine culture and associating with food and tourism with other numerous projects: with the Gornja Radgona Vino Slovenija National Open Wine Competition held in July, by presenting wine-growing and wine-making in August at the AGRA International Agriculture-Food Fair, by conducting international quality competitions for food products in spring, and, throughout the year, with the Wine Cottage that constitutes a true sanctuary of noble wine at the Gornja Radgona fair ground.

CONTACT Pomurski sejem, d.d.

Miran Mate, project manager Cesta na stadion 2 9250 Gornja Radgona, Slovenia M: +386 41 263 107 E: miran.mate@pomurski-sejem.si www. pomurski-sejem.si VINSKO KULINARIČNI TRENDI

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Certified cosmetic products, textiles and leather

Certificirani kozmetični izdelki, tekstil in usnje Certificirani kozmetični izdelki, tekstil in usnje Certificirani kozmetični izdelki, čistila in dišavne snovi ne vsebujejo parabenov, sintetičnih dišav in barvil, sestavin, pridobljenih v petrokemični industriji, etoksiliranih sestavin, silikona, formaldehida, klorovih derivatov, gensko spremenjenih organizmov. Prepovedana je uporaba ionizirajočega sevanja, prav tako je prepovedano preizkušanje kozmetičnih izdelkov na živalih. Certificirani kozmetični izdelki vsebujejo popolnoma neškodljive in naravne snovi.

Na osnovi zasebnega standarda Inštituta KON-CERT Maribor za neživilske sheme kakovosti© lahko pridobite certifikate za: •

• • • • • • • •

Naravno kozmetiko z BIO sestavinami (min. 1% ekoloških sestavin) BIO kozmetiko (min. 95% ekoloških sestavin) Naravno kozmetiko (min. 80% naravnih sestavin) BIO čistila Naravna čistila z BIO sestavinami Naravna čistila BIO dišavne snovi BIO tekstil (tekstilni in volneni izdelki, preja) BIO usnje (usnjeni izdelki).

Certified cosmetic products, textiles and leather Certified cosmetic products, detergents and fragrances do not contain parabens, synthetic fragrances and dyes, the components of the petrochemical industry, ethoxylated ingredients, silicones, formaldehyde, chlorine derivatives, GMOs. The use of ionizing radiation is forbidden, also testing of cosmetic products on animals. Certified cosmetic products contain natural and completely harmless substances.

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On the basis of a private standard of the Institute KON-CERT Maribor © you can get a certificate for: •

• • • •

• •

Natural cosmetics with organic ingredients (min. 1% organic ingredients) BIO cosmetics (min. 95% organic ingredients) Natural cosmetics (min. 80% natural ingredients) BIO cleaners Natural cleaners and natural cleaners with organic ingredients BIO fragrances Organic textiles and organic leather.

Organic ornamental plants Organic ornamental plants are grown: •

•

•

predominantly from organic seeds or seedlings and grow only in soil; without the use of chemical-synthetic plant protection products and soluble fertilizers; we fertilize them with organic fertilizers and use biodegradable pots.

Ekološke okrasne rastline

Ekološke okrasne rastline so vzgojene: On the basis of a private standard of the Institute KON-CERT Maribor for organic cultivation of ornamental plants © you can get the certificate for all annual and perennial flowering and green plants outdoors or in pots, cut flowers, ornamental shrubs and ornamental trees.

Why organic cultivation of ornamental plants?

Higher quality of organic ornamental plants is reflected in several ways: plants are robust and vital, in the substrates and in plants there are no hormones, you can eat edible parts of ornamental plants without fear. Organic cultivation of ornamental plants contribute towards the cleaner environment, rational use of resources and contribute to a healthier working environment.

•

pretežno iz ekoloških semen ali sadik in rastejo samo v zemlji,

•

brez uporabe kemično-sintetičnih sredstev za varstvo rastlin in lahko topnih mineralnih gnojil,

•

gnojimo jih z organskimi gnojili in uporabljamo biorazgradljive lončke.

Na osnovi zasebnega standarda Inštituta KON-CERT Maribor za ekološko gojenje okrasnih rastlin© lahko pridobite certifikat za vse enoletne in večletne cvetoče in zelene rastline na prostem ali v lončkih, rezano cvetje, okrasne grmovnice in okrasno drevje.

Zakaj ekološko gojenje okrasnih rastlin?

Višja kakovost eko okrasnih rastlin se kaže na več načinov: rastline so robustnejše in vitalne, v substratih in posledično v rastlinah ni hormonov, užitne dele okrasnih rastlin lahko brez strahu zaužijemo, z ekološkim gojenjem okrasnih rastlin prispevamo k ohranjanju čistejšega okolja, gospodarno porabljamo vire in prispevamo k bolj zdravemu delovnemu okolju.

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SPRING 350 Tesna vez med rogaškimi vrelci in steklarno je razlog, da smo v čast visoki obletnici izdelali priložnostni set za pitje vode.

Mehurčki imitirajo zgled starodavnega stekla in hkrati ponazarjajo svežino vode.

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

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...Adore... vanilla ice cream with pumpkin seed oil

...obožujem vanilijev sladoled z bučnim oljem...

Avtohtoni slovenski izdelek | Original Slovenian product BUČNO OLJE | PUMPKIN SEED OIL Podarite sebi in svojim najdražjim delček Slovenije. / Treat yourself and your loved ones to a piece of Slovenia.

V oljarni Kocbek že od leta 1929 delamo najbolj naravna in okusna bučna olja, ki so odličen dodatek sladicam, kremnim juham, solatam, testeninam… / Since 1929, the Kocbek Oil Mill has been producing the most natural and tasty pumpkin seed oils which are an excellent addition to desserts, cream soups, salads, pasta, etc. info@kocbek1929.com • www.kocbek1929.com

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Se ti...

a?

okusen. svež. zdrav. rdeč. sočen. poln. dišeč.

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Paradajz d.o.o., Renkovci 57/c, 9224 Turnišče

pravi slovenski paradižnik.

RAZISKOVALNA DEJAVNOST Fizikalna kemija, kemijska termodinamika, korozija Procesna sistemska tehnika in trajnostni razvoj Organska ter polimerna kemija in tehnologija Biokemija, molekularna biologija in genomika Vodna biofizika in membranski procesi Analizna kemija in industrijska analiza Separacije in produktna tehnika

Eksperimentalna fizika Termoenergetika Anorganska kemija BOLONJSKI ŠTUDIJSKI PROGRAMI I. stopnja Univerzitetna programa: Kemija in Kemijska tehnologija UM FKKT Smetanova ul. 17 2000 Maribor Slovenija Tel. 02 2294 400 www.fkkt.um.si

Visokošolski strokovni program Kemijska tehnologija II. stopnja Magistrska programa: Kemija in Kemijska tehnika III. stopnja Doktorski program Kemija in kemijska tehnika

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minister za zdravje opozarja: “prekomerno pitje alkohola škoduje zdravju.”

www.scurek.com

www.vin.si

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ZAPIRAČI ZA PENINE IN MIRNA VINA WAF BLOCK (testirano na 6 atm) Ekskluzivno na VIN.si

by SloVino

o

S L O V E N S K I

V I N S K I

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oblikovanje: 28vitamin.com / foto: Tomo Jeseničnik

Dobrodošli na novo posestvo Steyer!

S L O V E N S K I V I N S K I P O R T A L

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26. oktober 2016 9. SALON VINA & DELIKATES 98 VINSKO KULINARIﾄ君I TRENDI

www.vindel.si