SloVino Slovenian Wine News - Vinsko kulinarični trendi 2016

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 www.kristalrogaska.si

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Rogaska 1665 SLOVINO VINSKO

Rogaska1665 KULINARIČNI TRENDI

...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 SLOVINO to desserts, cream soups, salads, pasta, etc.

VINSKO KULINARIČNI TRENDI info@kocbek1929.com • www.kocbek1929.com

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Uvod Edit

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Prijateljstvo Friendship

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Petdeset vinskih letnikov Fifty vintages

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Ščurkova vinska zgodba Ščurek Wines story

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Doživite rojstvo vinskega kozarca v Steklarni Rogaška Experience the birth of a wine glass at the Rogaška Glassworks

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Terra Madre Salone del Gusto Terra Madre Salone del Gusto

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Profil vinskih turistov in obiskovalcev vinskih festivalov Wine tourist and wine festival visitor profile

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Salon VinDel G.E.T. report Salon VinDel G.E.T. report

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Češka prestolnica spoznava Slovenske dobrote Slovenian Wine Promotion Praga 2016

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40 let Vina Kupljen Jeruzalem – Svetinje 40th anniversary of the Kupljen Wines

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Vino in trendi Wine trends

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Vinska kraljica Slovenije Wine queen of Slovenia

VSEBINA-CONTENT

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SLOVINO VINSKO KULINARIČNI TRENDI

Znanje za umetnost gostoljubja Art of hospitality knowledge

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Testenine Pasta

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Slovenske turistične kmetije z vrhunsko ponudbo Slovenian tourist farms with exceptional offerings

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Okusi Haloz The Tastes of Haloze

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Marketing vina Wine marketing

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Druga slika izvoza The other side of the export coin

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Do vinogradniških zvezd Wine-growing stars

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Shema “izbrana kakovost” Scheme “Selected quality”

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POS elektronček

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Zgodba z naslovnice Cover story

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Sodelujoči razstavljavci Exhibitors

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SLOVINO VINSKO KULINARIÄŒNI TRENDI

Priložnosti

UVOD - EDIT

Slovensko vino ima potencial, da skupaj z lokalno kulinariko postavi osnovo za v svetovnem merilu zaželeno vinsko kulinarično destinacijo. Imamo vse predpogoje. Umne vinarje. Zeleno, čisto naravo. Idilične vinograde. Spretne kuharske mojstre. Naravno pridelana živila. Izurjene sommelierje in enologe.

Naša zgodovina kulture vina je izjemna. Takšna je tudi prepletenost vina z življenjem naših prijaznih ljudi.

VINSKO KULINARIČNI TRENDI, SLOVENIAN WINE NEWS, ISSN 2232-4747 Maribor, oktober 2016 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, Mlinska 1, 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, GraphicStock, oblikovanje, design: Janez Verboten, tisk, printed by: Grafika Soča d.o.o., naklada: 10.000 izvodov.

Kontakti, contact: 02 228 30 30 info@slovino.com www.slovino.com

Imamo Staro trto, najstarejšo trto sveta. Rastlino, ki je pri 450 letih še vedno živa! Še vedno rodi pridelek! Trto, ki s svojim sporočilom, vztrajnostjo in energijo kaže pot. Živi spomenik, ki je skoraj pol tisočletja mlad in sedaj žari v najlepši luči in bolj kot kadarkoli prej! Trta, katere rastišče mora postati mesto romanj vseh državljanov vinskega sveta. Zasluži si, da se ji vsaj enkrat v življenju prikloni vsak vinoljub in sleherni vinski profesionalec tega planeta.

So stvari, za katere preprosto moramo stopiti skupaj! Skupaj ponosno izpostaviti našo vinsko identiteto. Le tako bo lahko slovensko vino izkoristilo ves svoj svetovljanski potencial v turističnem, kulinaričnem in izvoznem smislu.

Prišel je čas, ko morajo iz ospredja razna blefiranja, nastopaštvo, samovšečnost ter marketinške in piarovske zgodbice in pravljice. Prišel je čas resnice. Čas, ko je svet začel spoštovati, ljubiti in ceniti našo (vinsko) resnico.

Naj nas Vino druži!

Opportunities Slovenian wine has potential. The potential to join forces with local cuisine to build the foundation for a globally renowned wine and culinary destination. All pre-conditions are met. We have smart winegrowers. Green and pure nature.

Idyllic vineyards. Skilled chefs. Naturally grown food. Accomplished sommeliers and oenologists. Our wine culture history is exceptional. The same also goes for the way wine is intertwined with the lives of our friendly locals.

We have the Old Vine, the oldest vine in the world. A 450-year-old still living plant! A plant that still bears fruit! A vine whose message, persistence and energy shows us the way. An almost half a millennium “young” living monument that nowadays shines in an even brighter and stronger light than ever before! A vine whose terroir should become a pilgrimage site for all citizens of the wine world. She is worthy of being paid respects once in the life of every single wine lover and wine professional on this planet.

There are things for which forces must be joined! In order to jointly and proudly highlight our wine identity. Only then can Slovenian wine unlock its full global tourism, culinary and export potential.

The time has come for bluffing, showing-off, self-centredness, marketing and PR stories and fairytales to leave the stage. And give way to the truth. To a time when the world starts to respect, love and cherish our (wine) truth.

May Wine bring us together!

Dejan Baier, direktor Zavod SloVino SloVino Institute Director

SLOVINO VINSKO KULINARIČNI TRENDI

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Friendship Slovenian winemakers hosted by Czech castle gardeners at the presidential protocol estate On the day after the main Slovenian Wine Promotion Praga 2016 event, the Prague Castle gardeners and its administration prepared a lot of surprises for the providers who participated in the event. All the Slovenian providers that participated in the event were cordially invited to the summer residence of the Czech President, Zamek Lany. Their visit was meticulously planned. The highlights of the programme included a visit to the museum dedicated to the late President of Czechoslovakia, TG Masaryk, and paying due respects to him at his grave, a visit to a museum displaying sports cars and a museum dedicated to Czech hockey, a protocol lunch and visit to the presidential estate, including the restored Palm Glasshouse, designed by Jože Plečnik, and a wild animal enclosure, and an unforgettable picnic around the fire of friendship. The most important aspect of all the visits and programme was the opportunity to socialise in the spirit of friendship and not merely for business purposes. Both the Czechs and Slovenes were brought together by trust and great respect for one another as well as tradition, heritage, art, culture and architecture. Some of that can also be attributed to Slovenian wine and Plečnik’s architecture, not to mention the credit that needs to be given to the descendant of the Old Vine, but the deciding factor is the people: winemakers, gardeners, sommeliers,

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Slovenian diplomats and friends of Slovenia at the Prague Castle. This is a sincere connection between people of two nations. Our Czech hosts prepared a day full of wonderful experiences, a day that will undoubtedly remain engrained in everyone’s memory.

At the beginning of October, our Czech friends paid us a visit in Slovenia. A 17-members-strong delegation from the Prague Castle paid its due respects to the Old Vine and attended its ceremonial grape harvest.

Our guests also visited old Vinag’s wine cellar, walked through vineyards and tasted sweet wines with predicate at the Kaloh Wine Cellar and the award-winning wines from the Ptuj Wine Cellar. A special experience was an extravagant dinner with a contemporary Slovenian menu at the Mak Restaurant. Selected dishes were accompanied by wines, specially selected for the occasion by sommeliers, which proved the icing on the cake of a sincere gathering of friends. The Czech castle gardeners and Slovenian winemakers are already looking forward to their next meeting to be held in Prague.

SLOVINO VINSKO KULINARIČNI TRENDI

PRIJATELJSTVO

Slovenski vinarji gostje čeških grajskih vrtnarjev na predsedniškem protokolarnem posestvu Grajski vrtnarji in uprava Praškega gradu sta sodelujočim ponudnikom dan po osrednjem dogodku Slovenian Wine Promotion Praga 2016 pripravila veliko presenečenj. Vse Slovence, sodelujoče na predstavitvi v Pragi, so povabili na posestvo Lany, letno rezidenco češkega predsednika. Povabilo je bilo skrbno načrtovano.

Ogled muzeja predsednika TG Masaryka in poklon ob njegovem grobu, obisk muzejev športnih avtomobilov in češkega hokeja, protokolarno kosilo in ogled predsedniškega posestva Zamek Lany, vključno s prenovljenim Plečnikovim Palmovim steklenjakom in obore z divjimi živalmi ter nepozaben piknik ob ognju prijateljstva, so bile glavne točke programa. Najpomembnejše je bilo druženje, tokrat ne le strogo poslovno, temveč predvsem pristno prijateljsko. Zaupanje, veliko spoštovanje, tradicija, dediščina, umetnost, kultura ter arhitektura nas povezujejo.

Malo je verjetno krivo slovensko vino, pripomogla je Plečnikova arhitektura, zaslužne so potomke Stare trte, a ključni so ljudje: vrtnarji, vinarji, sommelierji, slovenski diplomati in prijatelji Slovenije na Praškem gradu.

Gre za pristno povezanost med ljudmi dveh narodov. Češki gostitelji so pripravili dan, poln prijetnih doživetij, dan, ki ga zagotovo ne bo nihče pozabil. Češki prijatelji so v začetku meseca oktobra vrnili obisk v Sloveniji. Sedemnajstčlanska delegacija s Praškega gradu se je poklonila Stari trti in bila prisotna ob njeni svečani trgatvi. Obiskali so staro Vinagovo klet, se sprehodili med vinogradi, okušali sladke predikate v kleti Kaloh in pokušali nagrajena vina iz Ptujske kleti. Posebno doživetje je bila ekstravagantna večerja z modernim slovenskim jedilnikom v restavraciji Mak. Izbrane jedi je nadgrajevala sommeliersko izbrana vinska spremljava, ki je bila pika na i pristnega prijateljskega druženja. Češki grajski vrtnarji in slovenski vinarji se že veselijo naslednjega snidenja, ki bo potekalo v Pragi.

SLOVINO VINSKO KULINARIČNI TRENDI

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50 FIFTY

VINTAGES Tadeja Vodovnik Plevnik, Wine-Growing Specialist Chamber of Agriculture and Forestry of Slovenia – Maribor Institute Wine is the only agricultural product in Slovenia whose quality is subject to both obligatory (under the Wine Act) and voluntary (various wine competitions) testing. Wine and vintage monitoring in Slovenia dates back to as early as 1894, which marks the founding of the Provincial Agricultural Testing Facility, the predecessor of today’s Maribor Institute of Agriculture and Forestry, where vintages were assessed also during the interwar period and following World War II until 1958. The assessments were discontinued for several years, until the Maribor Institute of Agriculture revived the tradition of the former Maribor Institute of Viniculture in 1968 by resuming expert assessments of vintages, having since then expertly assessed 50 vintage years, namely from 1966 up to 2015. It should also be mentioned that wines from the Posavje Wine-Growing Region were also assessed between 1970 and 1998 as part of the same vintage.

This year’s assessment of wines produced in the Podravje Wine-Growing Region, called 2015 Vintage, thus marks the 50th and a jubilee year of continued wine assessments.

Natural conditions (the wine-growing area and the weather conditions) and the producer both mark factors that establish the quality and character of the wine. Weather conditions during the vegetation (i.e. the growth) period of the vine, in particular during the veraison period of the grapes, condition and significantly impact the quality of grapes of wine. The impact of diverse weather conditions results in distinct differences in the chemical composition of the grape juices and quality of wine produced during various vintages.

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Podravje is marked by weather oscillations in specific years, which also lead to oscillating wine quality. For this reason, whenever there is a strong emphasis on the quality of wines of a specific vintage, we are actually referring to the vintage. We thus witness and know of excellent, very good, good and satisfactory vintages. Wine of high quality is, however, not only subject to favourable weather conditions but also to a smartly set goal and appropriate technology facilitated by appropriate qualifications and equipment. It has thus been found that, during the recent 50 years, the quality of wines produced in the Podravje Wine-Growing Region has been experiencing a steady rise both in terms of specific wines and vintages as a whole. If all five decades are broken down by decade, we can find that every following decade is marked by a greater number of better vintages compared to the previous one and that the average assessment is higher as well. If we were to award school grades to vintages, the average during the first decade amounted to 3.2, during the second to 3.6, during the third 4.2, during the fourth decade 4.5 and during the last, and fifth, decade, 4.28. If we have a look at the various shares of levels of quality of wine, during the last 50 years, about 10% of vintages have been deemed satisfactory, 20% good, 50% very good and 20% excellent. We hope that nature will treat us favourably when it comes to wine in the future as well and, of course, would hope for excellent vintages too.

SLOVINO VINSKO KULINARIČNI TRENDI

PETDESET

vinskih letnikov Tadeja Vodovnik Plevnik, specialistka za vinarstvo, KGZS – Zavod Maribor

Vino je pri nas edini pridelek, katerega kakovost se preverja in ocenjuje, lahko obvezno (po Zakonu o vinu) ali prostovoljno (razna ocenjevanja vin).

Kakovost vina in vinskih letnikov beležimo od leta 1894, ko je bilo v Mariboru ustanovljeno Kmetijsko deželno preizkuševališče, sedanji Kmetijsko-gozdarski zavod Maribor. Tako so že v času med I. in II. svetovno vojno ter do leta 1958 opravljali ocenjevanje vinskih letnikov.

Po večletni prekinitvi je leta 1967 Kmetijski zavod Maribor oživil tradicijo nekdanjega Instituta za vinarstvo v Mariboru in pričel s strokovnim ocenjevanjem vinskih letnikov. Od leta 1967 do danes je bilo strokovno ocenjenih 50 vinskih letnikov, od 1966 do 2015.

Naj omenimo, da so od leta 1970 do 1998 ocenjevali tudi vina iz vinorodne dežele Posavje.

Letošnje ocenjevanje vin vinorodne dežele Podravje, pod imenom Vinski letnik 2015, je torej jubilejno.

Za kakovost in značaj vina so odločilne naravne danosti (vinorodni kraj, vremenske razmere) in pridelovalec.

Vremenske razmere v času rasti vinske trte (vegetacije), zlasti v rastni fazi zorenja grozdja, pogojujejo in bistveno vplivajo na kakovost grozdja oz. vina. Zaradi vpliva različnih vremenskih razmer nastajajo značilne razlike v kemijski sestavi grozdnega soka in kakovosti vina med posameznimi letniki.

V Podravju je zaznavno nihanje vremena v posameznih letih, temu sorazmerno pa niha tudi kakovost vina. Prav zaradi tega govorimo o kakovosti vin nekega letnika, torej o vinskem letniku. Poznamo odlične, prav dobre, dobre in zadovoljive vinske letnike. Za kakovost vina pa niso dovolj le ugodne vremenske razmere, temveč umno zastavljen cilj in primerna tehnologija, ki jo omogoča ustrezna usposobljenost in opremljenost. Ugotavljamo, da se je kakovost vinskih letnikov v zadnjih petdesetih letih v vinorodni deželi Podravje pospešeno dvigovala. Če pet desetletij razdelimo na dekade, ugotovimo, da je v vsaki naslednji več boljših letnikov in da je tudi povprečje višje. V prvi dekadi je tako bilo, zapisano »po šolsko«, povprečje: 3,2; v drugi 3,6; v tretji 4,2; v četrti 4,5 in v zadnji 4,28. Če pogledamo razporeditev kakovosti vina v odstotkih, pa je bilo v obdobju petdesetih let okrog 10 % zadostnih, 20 % dobrih, 50 % prav dobrih in 20 % odličnih vinskih letnikov. Tudi v prihodnje si želimo naklonjenost narave in odlične vinske letnike.

SLOVINO VINSKO KULINARIČNI TRENDI

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Ščurek Ščurek Farm: wine, art, Wines story, family, tradition.

G

oriška Brda is a hilly region at the far western end of Slovenia, a picturesque landscape where the family-owned Ščurek Estate is located. To be more exact, you will find them in the village of Plešivo that forms part of the Medana Village Community.

It would be hard to say when exactly the family started to become engaged in wine-growing, although there is a written document stating that Stojan’s grandfather Franc worked 1 hectare of vines and produced 50 hectolitres of wine. These days, Stojan and his 5 sons take care of 24 hectares of vineyards and the harvest has risen accordingly. The majority of the estate is located on the Italian side of Goriška Brda and its best sites are Grotišče, Dugo, Mahober, Jazbine, Jordano, Gredič and Kozlink. The Ščurek family offers about 90,000 bottles of premium wine to the market per year. Their wines can be found in many European markets and also on other continents, from the American to the Asian markets. The Ščurek family remains loyal to fresh but full-bodied wines and thus delay the aeration process until late spring. Such wines usually need some time before they become alive in a glass. But, as soon as that happens, they become unstoppable. The Ščurek wines highlight the identity of the family and region where the vine is grown. In addition to utilising state-ofthe-art technology, they discover secrets of oak barrels and, most of all, do not forget about the autochthonous varieties, such as Ribolla Gialla, Pikolit, Jakot, etc. The Ščurek family is, however, especially proud of its blends: red and white Stara Brajda, UP and Kontra that are also a testament to the skillfulness and patience of the winemaker’s efforts and knowledge.

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SLOVINO VINSKO KULINARIČNI TRENDI

VINA ŠČUREK

Kmetija Ščurek: vino, umetnost, zgodba, družina, tradicija …

Goriška Brda so gričevnata dežela na skrajnem zahodu Slovenije. V tej slikoviti pokrajini se nahaja družinsko posestvo Ščurek. Vinsko klet Ščurek najdemo v vasici Plešivo, ki spada v vaško skupnost Medana.

Težko bi določili vek, od katerega se Ščurkovi ukvarjajo z vinogradništvom, zapisano pa je ostalo, da je Stojanov nono Franc obdeloval 1 ha trt in pridelal 50 hl vina. Danes Stojan s pomočjo petih sinov neguje 24 ha vinogradov, temu primeren pa je tudi pridelek.

Večina posesti je na italijanskem delu Brd, za najboljše lege pa veljajo Grotišče, Dugo, Mahober, Jazbine, Jordano, Gredič in Kozlink. Ščurkovi ponujajo trgu letno okoli 90.000 steklenic vrhunskega vina. Njihova vina se dobijo na številnih evropskih tržiščih in drugih celinah, od ameriškega do azijskega tržišča.

OLD VINEYARD RED Wine style: Dry rich red wine Variety: 30% Merlot, 20% Cabernet Franc, 20% Cabernet Sauvignon and 30% Refosco Ageing (maturation): 24 months in new and used 500-litre oak barrels Tasting notes: Ruby red colour with pomegranate shades.

Aromas remind us of ripe red fruit, spices and undergrowth. The palate reveals a full body and light tannins with a pleasant and long finish.

Paring with food: Lamb, red meat, game, cheese

Zvesti ostajajo svežim, vendar polnim vinom, zato dolgo v pomlad odlašajo s prvim pretokom. Taka vina potrebujejo kar nekaj časa, da se razživijo v kozarcu, zato pa jih je potem težko ustaviti. Vina lepo poudarjajo identiteto družine in dežele, na kateri gojijo vinsko trto. Ob najsodobnejši tehnologiji odkrivajo tudi skrivnosti hrastovih sodčkov, predvsem pa ne pozabljajo na avtohtone sorte, kot so Rumena Rebula, Pikolit, Jakot ... Posebej pa so ponosni na zvrsti: rdeča in bela Stara brajda, UP in Kontra, ki izražajo veličino vinarjevega truda in znanja.

STARA BRAJDA RDEČE Slog: suho krepko rdeče vino Sorta: 30 % merlot, 20 % cabernet franc, 20 % cabernet sauvignon in 30 % refošk Zorenje: 24 mesecev v novih in rabljenih 500-litrskih hrastovih sodih Opis: rubinasto rdeča barva z rahlimi granatnimi odtenki. Vonjave po zrelem rdečem sadju, začimbah, podrastju ... Rahlo tanično, polnega okusa in z lepim, dolgim pookusom.

Primerna hrana: divjačinski golaž, goveji biftek, jagnjetina na žaru, staran planinski sir ...

SLOVINO VINSKO KULINARIČNI TRENDI

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Doživite rojstvo vinskega kozarca v Steklarni Rogaška

EXPERIENCE THE BIRTH OF A WINE GLASS AT THE ROGAŠKA GLASSWORKS

The Rogaška Glassworks are a producer of top-quality glass products of global renown. Their glass masters are nothing short of artists. They breathe life into their crystals. They transform the glass into a useful product embellished with a creative form. The range of products produced by the Rogaška Glassworks includes a wide range of premium wine series that include traditional and innovative decanters and wine glasses for all styles of wine.

Wine glasses play an extremely important role in the optimum consumption of wine. At the Rogaška Glassworks, they are called wine chalices. Sophisticated production is essential. The central part of a wine glass is a thin and manually produced, fully transparent bowl on the stem, designed to enable the wine to express its properties in the most exquisite way to its taster. Special attention is paid to the rim of the glass, which is touched by our lips when the wine is tasted. That particular touch marks a distinctive kiss and touch that prepares the senses of the wine lover to taste the richness of the wine.

The more sophisticated, subtle and lip-friendly this particular part of the wine glass is, the more it is sought after among demanding wine lovers.

At the Rogaška Glassworks, you can also experience the “birth” of a wine glass. Their tourist trail takes you on a guided tour of their rich history and basic raw materials to a furnace where you get the chance to observe experienced and truly harmonious teams of masters at work blowing glass and, later on, cutting the crystals. A walk through the manual production facilities opens up new horizons and explains the differences from machine production. Such a tour makes it easier to understand the richness of knowledge and art of the Rogaška Glassworks, whose premium wine series significantly co-shapes the culture of wine and eating.

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Steklarna Rogaška je v svetu izjemno cenjen proizvajalec najkakovostnejših izdelkov iz stekla.

Njeni steklarski mojstri so umetniki. Kristalu vdahnejo življenje. Steklu dodajo kreativne forme in uporabnost. V njihovi ponudbi je širok spekter vrhunskih vinskih serij, ki zajemajo klasične in inovativne karafe ter vinske kozarce za vse stile vina.

Za optimalno uživanje vina so izjemno pomembni kozarci. V steklarni jim rečejo vinski kelihi. Njihova dovršena izdelava je bistvena. Osrednji del vinskega kozarca je tanka, ročno izdelana, popolnoma prozorna steklena čaša na peclju, oblikovana z namenom, da v njej posamezno vino okuševalcu najlepše izrazi vse svoje značilnosti. Posebna pozornost je namenjena robu kozarca, delu, ki se ga ob okušanju dotikamo z ustnicami. Gre za svojevrsten poljub, dotik, s katerim vinoljubova čutila pripravimo na okušanje vinskega bogastva. Bolj fino, dovršeno in dotiku ustnic prijazno ima kozarec izdelan ta del, bolj je zaželen pri zahtevnih vinoljubih.

V Steklarni Rogaška je možno doživeti »rojstvo« vinskega kozarca. Njihova turistična pot vas popelje od bogate zgodovine in osnovnih surovin do peči, kjer je možno opazovati izkušene in izjemno usklajene ekipe mojstrov pri delu, pihanju stekla ter kasneje pri brušenju kristala. Sprehod skozi ročno proizvodnjo nam da nova spoznanja in razloži razlike.

Tako je lažje razumeti bogastvo znanja in umetnosti Steklarne Rogaška, ki s svojimi vrhunskimi vinskimi serijami vidno sooblikuje kulturo vina in omizja.

SLOVINO VINSKO KULINARIČNI TRENDI

TERRA MADRE SALONE DEL GUSTO Mitja Butul

Terra Madre je prireditev, ki jo v organizaciji gibanja Slow food pripravijo vsaki dve leti od leta 2004.

A tokrat je bila prvič na prostem, v Valentinovem parku in po trgih ter ulicah Torina. Na prireditvi Terra Madre se je bilo mogoče srečati in pogovoriti z udeleženci iz kar 143 držav sveta. „Imejmo radi zemljo“ je bil letos slogan prireditve Terra Madre Salone del Gusto, ki sodi med največje in najpomembnejše mednarodne dogodke na svetu, posvečene kulturi hrane in spoštovanju tistih, ki jo pridelujejo.

Za letošnjo parado in otvoritveno slovesnost so zaprli središče Torina. Več tisoč udeležencev se je v paradi od Valentinovega parka do središča mesta sprehodilo ob bučnem spremljanju prebivalcev Torina in mnogih tistih, ki so prav zato prišli s celega sveta.

V tem predelu Italije praktično ni bilo mogoče najti prenočišča, če ga nisi rezerviral vsaj kakšen mesec pred dogodkom.

Delegati in delegatke, kar 7000 jih je prišlo iz 143 držav sveta, oblečeni v značilna oblačila svojih držav, govori o pomenu hrane in pridelave, o spoštovanju tistih, ki jo pridelujejo in srečevanju s težavami na poti do potrošnika, etno glasba in vihranje zastav udeleženk, med njimi tudi slovenske, je bilo nekaj posebnega. Polno pozitivne energije in čustev.

Slovenijo sta predstavljali omizji Slow food Primorska in letos prvič Slow food Štajerska, zastavo pa je ponosno nosila vodja slovenske delegacije Tatjana Butul. Udeleženci so se po skoraj petih kilometrih zbrali na osrednjem torinskem trgu, kjer so prisluhnili nagovoru predsednika gibanja Slow food Carla Petrinija, posebnost prireditve pa je bila izmenjava tipičnih semen in rastlin med predstavniki posameznih držav. Srečanje kmetov, ribičev, pridelovalcev in ponudnikov hrane, kuharjev, akademikov, študentov z vsega sveta in številnih drugih, ki so združeni v želji po spodbujanju trajnostne lokalne proizvodnje hrane, je nekaj veličastnega.

V harmoniji z okoljem, ob upoštevanju znanja, ki se prenaša iz generacije v generacijo, svoja znanja in izkušnje delijo med seboj, se družijo, pogovarjajo, izmenjujejo pridelke, semena rastlin svojih držav, preizkušajo na enem mestu zbrane tipične pridelke in izdelke različnih držav sveta.

Med njimi sta se uspešno predstavili tudi omizji Slow food Primorska in Slow food Štajerska. „Med 1000 razstavljavci je bil naš razstavni prostor eden izmed najbolj obiskanih. Združeni smo ponudili številne dobrote, ki so vzorno predstavile okuse Slovenije, stkali smo nove stike in za naše proizvode je zanimanje po celem svetu. Imamo kaj ponuditi,“ je povedala vodja omizja Slow food Primorska Tatjana Butul. Domačija Butul je predstavila dobrote, katerih rdeča nit so zelišča Sredozemskega zeliščnega vrta na Manžanu nad Koprom. Obiskovalci so bili navdušeni nad marmeladami in vinskimi želeji z zelišči, medom, oljčnim oljem. Predstavili so tudi sire z zelišči, s seboj so imeli svoje sonaravno vino, malvazija 2015, brez dodanega žvepla, ki so jo poimenovali „baby orange“ in je bilo pravi boom med številnimi vini prireditve. Predstavili so tudi avtohtono vino Slovenske Istre cipro. Iz Goriških Brd je med Vini Mavrič bilo največ zanimanja za rebulo in Gustota, kot imenujejo tokaj. Ribničan David Lesar, ki pod znamko „Biosing„ prideluje odlične suhomesnate izdelke, kot so med drugim klobase in salame iz divjačine, je bil navdušen nad odzivom obiskovalcev nad svojo medvedjo salamo.

Slow food Štajerska je ponudila bučno olje in bučna semena, s prospekti pa so predstavili tudi najstarejšo trto na svetu. „Imamo še veliko za pokazati in prepričan sem, da nam bo to še bolje uspelo na naslednji prireditvi Terra Madre čez dve leti,“ je ob obisku prireditve dejal Dejan Baier, vodja omizja Slow food Štajerska, ki je bilo ustanovljeno lansko jesen. Slovenski razstavni prostor je obiskal tudi vodja gibanja Slow food Carlo Petrini, ki ga je Tatjana Butul ponovno povabila na obisk v Slovenijo.

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Terra Madre

Salone del Gusto Mitja Butul

Terra Madre Salone del Gusto is a biannual event that has been organised by the Slow food movement since 2004. This year, it was brought outdoors to the Valentino Park and the squares and streets of Turin. At the event, you could meet and talk to participants from a whopping 143 countries from all over the world. “Loving the Earth” was this year’s motto at one of the largest and most important events in the world, dedicated to the culture of eating and respecting those individuals who grow our food.

The city centre of Turin was closed to traffic during the parade and opening ceremony. The parade with several thousand participants walked from Valentino Park to the city centre, accompanied by loud cheering of the local population and many others who had travelled from all over the world for this particular event. All hotel rooms in this part of Italy were fully booked one month before the event.

7000 delegates from 143 countries dressed in their national dress, touching keynotes on the importance of food and the way it is grown, on respecting individuals who grow it, on the challenges met on the way to the consumer, playing ethnomusic and waving flags of the participating countries, including the Slovenian one that was proudly carried by the head of the Slovenian delegation, which was represented by the Primorska Region Panel (Slow Food Primorska) and, for the first time, also by the Štajerska Region Panel (Slow Food Štajerska), Ms. Tatjana Butul - all that was truly special. Brimming with positive energy and emotions. After completing a 5-kilometre parade, all the participants gathered at the main square in Turin, where they listened to the keynote by the President of the Slow Food Movement, Mr. Carlo Petrini. A special feature of this event was also the exchange of typical seeds and plants between representatives of various countries.

The gathering of farmers, fishermen, food growers and providers, chefs, scholars, students from all over the world and many other people, all joined together in the fight to promote sustainable local production of food, is a truly spectacular sight. In harmony with the environment and by observing the knowledge passed on from one generation to the next, these people share their knowhow, interact, discuss, exchange their crops and seeds of plants typical for their countries and taste in one single spot all the brought together typical crops and products of various countries of the world.

Slow Food Primorska and Slow Food Štajerska also successfully presented themselves at the event. The Head of the Slow Food Primorska panel, Ms. Tatjana Butul, told us: “Out of 1000 exhibition spaces, our exhibition space was one of the most popular ones. Providers joined forces in offering numerous delicacies that presented the tastes of Slovenia in an exemplary way; we made new friends and people all over the world have expressed interest in our products. We have something to offer.” Her Butul Homestead presented delicacies, which all have in common herbs grown in the Mediterranean herb garden on Manžan above Koper. Visitors were also enthralled by jams and wine jellies with herbs, honey and olive oil.

They also presented cheese with herbs and also brought along bottles of their sustainably produced sulphur-free Malvasia 2015 that they named “Baby Orange”, which proved a great hit among the numerous wines presented at the event. An autochthonous wine variety from Slovenian Istria, “cipro”, was also presented. The most popular of wines presented by the winemaker Vina Mavrič from Goriška Brda were Ribolla and Gusto (Tokay).

David Lesar from Ribnica, who produces excellent dry meat products under his “Biosing” brand, including game sausages and salami, was amazed by the reaction of visitors to his bear salami.

Slow Food Štajerska offered pumpkin oil and seeds and brought brochures that present the oldest vine in the world. According to the head of Slow Food Štajerska, which was founded last autumn, Mr. Dejan Baier, who also attended the event, “there is still so much more left to show and I am positive that we will do an even better job at the next Terra Madre Salone del Gusto in two-year’s time.”

The Slovenian exhibition space was also visited by the President of the Slow Food Movement, Mr. Carlo Petrini, whom Ms. Tatjana Butul invited to visit Slovenia again.

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PROFIL VINSKIH TURISTOV

in obiskovalcev vinskih festivalov 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

Vinski turizem je globalni fenomen, ki se trži lokalno!

Z vinom povezani prazniki in praznovanja ter vinske prireditve in festivali so prav zato nepogrešljiv medij pri komuniciranju kulture vina in vinskega turizma, ne le na Slovenskem, ampak povsod po svetu. Predstavljajo t.i. mehko vinsko turistično infrastrukturo, ki je pomembna za nacionalno in mednarodno prepoznavnost vin, vinarjev, vinskih kleti, vinorodnih okolišev in regij ter vinsko-turističnih destinacij. Vprašanje, ki se mi zastavlja, je: ali je profil vinskih turistov enak profilu obiskovalcev vinskih prireditev in festivalov?

Jack Carlsen in Stephen Charters (2006) sta na podlagi analize akademske literature izpostavila pet glavnih tematskih sklopov, s katerimi so se raziskovalci ukvarjali na področju raziskovanja vinskega turizma. Mednje sodijo tudi vedenjske raziskave, ki so povezane s prepoznavanjem profila vinskih turistov, njihovimi pričakovanji, potrebami, itn. Večina tovrstnih raziskav prihaja iz t.i. novega vinskega sveta (Avstralija, Kanada, Nova Zelandija, Južna Afrika, Južna Amerika, ZDA, Kitajska …), kjer je vinski turizem sestavni in neločljivi del vinske industrije. V zadnjih desetih letih so raziskave profila vinskih turistov vse pomembnejša in pogostejša tema raziskovanja tudi v vinorodni Evropi. Zakaj?

Zato, ker nam takšne analize pomagajo pri usmerjanju razvoja vinskega turizma v vseh vinorodnih regijah sveta, pa naj gre za vinsko-turistična potovanja, oglede kleti ali obiske vinskih prireditev in festivalov.

V definicijah in opredelitvah vinskega turizma (Hall & Macionis, Getz, Gačnik) sodi obiskovanje vinskih prireditev in festivalov, ob obiskovanju vinogradov in vinskih kleti v izbranih vinskih regijah, med glavne stebre vinskega turizma.

V Evropi moramo ta razvoj graditi na stoletni dediščini vinogradništva in vinarstva ter kulturi vina, v povezavi s sodobno kreativnostjo in inovacijami. Dr. Dušan Terčelj (2007) je zapisal, da je kultura pitja povezana s kulturo naroda, pridelovanjem, trženjem in samim pitjem. Zato se v različnih vinorodnih okoljih oblikujejo različne kulture pitja.

Bogastvo različnih vinskih kultur naj se odraža tudi v bogastvu vinskih in kulinaričnih prireditev in festivalov na Slovenskem, kjer lahko govorimo o pravcatem »bumu«, ko festivali rastejo kot gobe po dežju. Številne festivalske »muhe enodnevnice« ali »nedonošenčki« – v znanju, konceptu in organizaciji – ustvarjajo na trgu tudi zmedo in škodo, saj se že pri organizaciji prvega dogodka »skromno« tržijo kot najboljši, tradicionalni itn. Žal nekateri festivali trajajo le tako dolgo, dokler je njihov prijatelj župan, bančnik ali kakšen drugi »lobist«, ne pa ekipa kreativnih profesionalcev, ki se spoznajo na posel. S produkcijo slabih in nedorečenih festivalov se škoduje ugledu in statusu vseh drugih festivalov, vinskoturističnim destinacijam in državi, za katero si želim, da bi prepoznala vinski/gastronomski turizem kot svojo strateško razvojno priložnost in prioriteto!

In kdo so vinski turisti? Če nekoliko posplošim, bi raziskovalna spoznanja različnih avtorjev lahko strnil v naslednje značilnosti: starostni razpon med 30–50 let, moški in ženske, višje in visoke izobrazbe, s srednjimi in visokimi prihodki, z večjim socialnim in kulturnim kapitalom, prihajajo pretežno iz vinorodnih regij. Značilnosti vinskih turistov se med različnimi državami in med vinskimi regijami lahko spreminjajo, seveda pa bi bilo potrebno za vsako državo, kot za vsak festival posebej, izdelati temeljite analize profila vinskih turistov. Če na tem mestu izpostavimo eno izmed tipologij »novega« vinskega sveta, potem lahko glede na analize različnih psihografskih in demografskih značilnosti izpostavimo štiri tipe vinskega turista (po Hall in drugih, 2000): 1 – »Strokovnjak« (angl. professional): star od 30–45let, poznavalec vina, sposoben presojati kakovost vina in razpravljati o vseh vidikih vina tudi z izkušenimi vinarji. Vedno ga zanimajo novosti, ki jim je pripravljen posvetiti precej energije, časa in denarja.

2 – »Strasten začetnik« (angl.impassioned neophyte): star od 25–30 let, rad ima vino, vendar o njem malo ve, je radoveden in željan eksperimentiranja. S pomočjo vina vzpostavlja nove prijateljske stike, uživa v hrani in raziskovanju podeželja.

Običajno potuje s prijatelji, s seboj ima vodnike, brošure in zemljevide. Rad bi se poučil o vinu, a ne na strokovni ravni.

3 – »Pristaš« (angl. the hanger-on): star od 40–60 let, premožen, vino ga privlači, ker je zanj znanje o vinu znak družbenega razlikovanja. Ima osnovno znanje o vinu, posega predvsem po vrhunskih vinih, pomemben pa mu je tudi videz vinskih kleti (in verjetno tudi etikega vina: op. A.G.).

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4 – »Pivec« (angl. the drinker): star od 50–60 let, vinske kleti obiskuje v skupini, predvsem ob nedeljah, pije in kupuje večje količine vina.

Raziskovalci ugotavljamo, da se motivacijski dejavniki, povezani z vinom in vinskim turizmom, med vinskimi turisti v različnih obdobjih spreminjajo. Moulton & Lapsley (2001) prepoznavata zunanje in notranje motivacijske dejavnike. Pri zunanjih je to identiteta vinorodne regije z vsemi značilnostmi in aktivnostmi, ki se ponujajo (ogledi vinskih kleti, degustacije, nakupovanje vina, itn.). Med notranjimi dejavniki se izpostavlja druženje, spoznavanje vina, osebna interakcija med vinskim turistom in vinarjem, s čimer se izboljšuje in krepi znanje o vinogradništvu, vinarstvu, vinu. Osebni stiki z vinarji sprožajo med vinskimi turisti povečano zaupanje v vinarja in njegova vina …

Iz razumevanja profila vinskih turistov lahko delno prepoznavamo tudi profil obiskovalcev vinskih prireditev in festivalov, zlasti tistih z izrazito izpostavljenim mednarodnim ali vsaj nacionalnim predznakom. Zagotovo pa ju ne moremo v polnosti enačiti, saj so številna vinska praznovanja, prireditve in festivali namenjeni tudi lokalnemu prebivalstvu, ki predstavlja zelo pomemben in zaželen segment domala vsakega tovrstnega dogodka, razen izrazito mednarodnih.

Vinske prireditve in festivali so lahko odličen kreativen medij pri komuniciranju vinarjev, vina, dediščine in kulture vina naših vinorodnih regij. Hkrati so priložnost, da se neizobražena publika izobražuje, pridobiva nova znanja in izkušnje, ki bodo v prihodnje vplivala na kakovostni razvoj vinske industrije in vinskega turizma. Prav tako lahko vinski festivali posežejo na razmere na trgu, dvigujejo sloves določenim sortam ali tipom vina, pa tudi vinsko-turističnim destinacijam.

Profili gostov vinskih prireditev ali festivalov se lahko med seboj tudi razlikujejo. Nekateri v ospredje izpostavljajo vino (spoznavanje vina), drugi life style (druženje ob vinu). Oba koncepta sta seveda legitimna in potrebna z vidika razvoja vinske kulture, pri čemer pa je pomembno izpostaviti tudi vse tiste festivale, ki želijo izobraževati – ne le predanih vinoljubcev v stilu »vinološke univerze tretjega življenjskega obdobja« – ampak morda že dijake višjih letnikov srednjih šol, kot še zlasti študentsko populacijo! Posebno tistih, ki živijo v vinorodnih regijah Evrope.

Pri načrtovanju vinskih prireditev in festivalov si moramo že na samem začetku zastaviti vprašanje: kakšno ciljno publiko želimo nagovoriti? Nato sledijo še vsa druga vprašanja! In dokler ne bo tako, bomo priča inflaciji ponudbe na vinskoturističnem oz. festivalskem trgu, kjer se prireditve med seboj razlikujejo le po izbrani lokaciji, hotelu, organizatorju, ne pa tudi po znanju, enkratnosti programskih in organizacijskih konceptov. Ali, kot bi v času razmaha puhlega »zgodbarjenja« na Slovenskem rekel Dejan Baier: »Vsi hočejo pripovedovati zgodbe, a nihče resnice!«

WINE TOURIST AND WINE FESTIVAL VISITOR PROFILE Aleš Gačnik, PhD, ethnologist

Head of the Centre of Gastronomy and Wine Culture, University of Primorska, and Head of the Chair of Cultural Tourism and Cultural Heritage, Faculty of Tourism Studies – Turistica/University of Primorska

Wine tourism is a global phenomenon marketed on a local level!

Wine-related public holidays and festivities, in addition to wine events and festivals, thus constitute an indispensable medium to communicate the culture of wine and wine tourism not only in Slovenia but all over the world. These constitute the so-called “soft” wine tourism infrastructure, which is relevant for both the national and global visibility of wines, wine-growers, wine cellars, wine-growing regions and wine tourism destinations. I thus wonder if the wine tourist profile equals the profile of wine event and festival visitors?

By analysing scholarly literature, Jack Carlsen and Stephen Charters (2006) highlighted five main themes addressed by scholars engaged in wine tourism research. These include behavioural studies, related to profiling wine tourists, their expectations, needs, etc. The majority of these studies are conducted in the so-called “New Wine World” (Australia, Canada, New Zealand, South Africa, South America, USA, China, etc.), where wine tourism forms an integral and inseparable element of the wine industry. During the last decade, wine tourist profiling has also become an increasingly popular and relevant research topic in wine-growing Europe. Why? Because analyses of this kind help us guide the development of wine tourism in all wine-growing regions of the world, from wine tourism trips and wine cellar visits to visits to wine events and festivals.

Wine tourism definitions (Hall & Macionis, Getz, Gačnik) see visiting wine events and festivals, accompanied by visits to vineyards and wine cellars in selected wine-growing regions, as one of the main pillars of wine tourism. In Europe, wine tourism should be developed by building upon a centuries-old winegrowing and winemaking tradition and wine culture, combined with contemporary creativity and innovation. According to Dušan Terčelj, PhD (2007), drinking culture is associated with the culture of the nation, production, marketing and drinking as such.

This is why the drinking cultures that are formed vary from one wine-growing region to another.

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The richness of various wine cultures should thus also be reflected in the richness of wine and culinary events and festivals in Slovenia, which have been experiencing a huge “boom”, growing like weeds all over the place. So many festival “onehit wonders” or “premature infants” – both in terms of their knowledge, concept and organisation – cause confusion and damage on the market by “humbly” marketing themselves during the first edition as the best, traditional, etc. festival.

Unfortunately, some festivals remain only as long as the mayor, banker or other “lobbyist” remains their friend – instead of a team of creative professionals that knows the ropes. By realising bad and vague festivals, they hurt the reputation and status of all the remaining festivals, wine tourism destinations and the state, which I hope manages to recognise wine and gastronomy tourism as a strategic development opportunity and priority!

And who are wine tourists anyway? If I were to provide a somewhat general definition, the research findings of various authors could be summarised in the following characteristics: he/ she is 30 to 50 years old, either female or male, has a tertiary degree, has moderate to high income, possesses a major social and cultural capital and typically originates from one of the wine-growing regions. Characteristics of wine tourists in various countries and wine-growing regions can be subject to change.

Nevertheless, all countries and festivals should draw up diligent wine tourist profiling analyses.

If we were to highlight just one of the typologies of the “New” Wine World”, four types of a wine tourist (according to Hall et al., 2000) can be established subject to analysing various physiographic and demographic characteristics: 1 – The “Professional”: aged between 30 and 45, wine connoisseur, is able to assess the quality of the wine and discuss all aspects of wine even with the most experienced wine-makers.

He/she is always interested in novelties for which he/she is willing to spend a lot of energy, time and money.

2 – The “Impassioned neophyte”: aged between 25 and 30, loves wine, but does not know much about it, he/she is curious and loves to experiment. Wine helps him/her to forge new friendships, he/she enjoys food and exploring the countryside.

He/she usually travels in the company of friends and is equipped with guidebooks, brochures and maps. He/she would like to learn about wine, but not professionally.

3 – The “Hanger-on”: aged between 40 and 60, wealthy, attracted by wine as he/she sees wine knowledge as a distinguishing social sign. He/she has the basic knowledge on wine, prefers premium wines and also places great importance on the appearance of wine cellars (and probably also the label of the wine, note by A. G.).

4 – The “Drinker”: aged between 50 and 60, visits wine cellars in groups, especially on Sundays, he/she drinks and purchases large quantities of wine.

Researchers have found that motivating factors associated with wine and wine tourism among wine tourists change over time. Moulton & Lapsley (2001) thus recognise external and internal motivating factors. External motivating factors include the identity of the wine-growing region with its accompanying characteristics and activities on offer (wine cellar visits, wine tastings, wine purchasing trips, etc.). The main internal motivating factors include socialising, learning about wine, the personal interaction between the wine tourist and winemaker that improve and enhance the knowledge on wine-growing, winemaking and wine. Personal interactions with winemakers increase the trust wine tourists place in a winemaker and his/her wines.

By understanding the profile of wine tourists, we can also partially understand the profile of wine event and festival visitors, in particular at globally or at least nationally recognised events and festivals. Nevertheless, they cannot be fully equated, as various wine festivities, events and festivals are intended for the local population, which constitutes an extremely important and desired segment of practically any event of this kind, except for events and festivals of a markedly global nature. Wine events and festivals can act as an excellent creative communications medium for winemakers, wine, heritage and the culture of wine of Slovenian wine-growing regions. At the same time, they provide a chance for the non-educated audience to educate itself, to gain new know-how that shall impact high-quality development of the wine industry and tourism in the future. In addition, wine festivals can affect the conditions on the market, improve the reputation of a specific wine variety or type or a wine tourism destination.

The profile of wine event and festival visitors can also vary. In some cases, the focus lies on the wine (learning about wine), whereas others place a greater emphasis on the lifestyle (socialising with a glass of wine). Both concepts are obviously legitimate and required for wine culture development purposes, whereby we should also highlight all festivals that seek to educate – not only devoted wine-lovers as part of a “Third Age Viniculture University” but perhaps already high school seniors and university students! Especially those who reside in the winegrowing regions of Europe.

When we start planning wine events and festivals, a question needs to be posed at the very beginning: what kind of target audience do we want to attract? All other questions follow! As long as we do not follow this principle, we shall bear witness to a boom on the wine tourism or festival market where the events differ only in terms of the selected venue, hotel and organisers but not in terms of their knowledge and uniqueness of the programme or organisational concepts. Or, as Dejan Baier would say in these times of superficial “storytelling” in Slovenia: “Everyone wants to tell a story, but nobody wants to tell the truth!”

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VinDel Salon The Tastes of Haloze Tomislav Stiplošek

Editor-in-Chief and co-founder of G.E.T. Report, a Croatian online gastronomy, oenology and tourism magazine There is something magical about this wine festival.

As soon as you attend it for the first time, you cannot help but be hooked. As I was reflecting on what exactly makes VinDel so great, I could not help but draw parallels with VINOcom, which is, in my opinion, the best festival in former Yugoslavia. And I think I have discovered their secret: both are managed by exceptional people. I shall discuss the organiser of VINOcom, Prof.

Ivan Dropuljić, at some other time, perhaps after the VINOcom is held. VinDel is managed by Dejan Baier.

Essentially, festivals require years of work. They are not merely a 1-2 day story, as the VinDel Salon only marks the finale, but efforts need to be made throughout the entire year - which Dejan does. You can meet him at most events and, whenever you see him, you automatically think of VinDel. I do not remember ever having seen Dejan without a smile on his face, which is essential. A positive person himself, he attracts the same kind of people, who jointly create exceptional energy that can be felt at VinDel. Perhaps even forget yourself why you simply love attending this festival.

Dejan meets all challenges calmly and at ease and even if that is not the case, nobody sees that. As far as you are concerned, everything is handled smoothly, one thing at a time. And yes, one more important thing ... Dejan will fulfil all your wishes, since you are the guest and the king (and if Dejan feels that your wish is not appropriate for you, he will convince you that you in fact want what he is offering instead).

As soon as you create such an atmosphere around your festival, you become a cult; you simply become something that people stay loyal to. People set aside the days VinDel is held for years in advance. But such success should not lull you into sleep. Unless festivals make progress every single year, things can quickly go down the drain.

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Therefore: the key to the story is the person behind it.

Everything else revolves around them. This is why people say they are going to Dejan’s or Dropi’s festival. Take my word for it: many people are not even sure what the festivals are called or exactly whom they are going to see - but that is the entire point. The wine and the number of providers and the food and the marketing are all relevant, but the essential element is the person.

VinDel 2015 was also attended by some providers from Croatia, which is a good thing, as we need to collaborate, especially since 80% of Slovenians take their vacations at the Croatian Adriatic coast; you need to present yourself as you should and when the time is right. Last year’s edition also featured the first presentation of the Croatian Gelati d’Oro ice-cream brand.

The entire Slovenian wine scene was present. Everyone was at VinDel. This is simply something you cannot afford to miss. I tasted many sparkling wines to see how good they are. I was surprised by the honey sparkling wine honey and water are far from a bad combination. There is also a Croatian version of this particular story that can be tasted at the Aida confectioner’s located at the Ban Jelačić Square in Zagreb. I was familiar with most of the wines at the VinDel, but it was great to see my friends who are winemakers, spend some time with them and try something new.

Every year, I am more amazed by the gastronomic offering at VinDel than by the wine. It’s a miracle how delicious those things are. There are too many variations of pumpkin oil and delicatessen to choose from ...

From chocolates and pies to spreads and patés. Lušt tomatoes are a brand that brings you down to your knees, not to mention the dry fish and many other items. Even though Croatians have all these things as well, we are not branding them and are not paying enough attention to the packaging and to the labels that would make our products beautiful and attractive.

Because even if something is home-made at a family farm, that doesn’t mean it shouldn’t be packaged as if the packaging had been created by a fashion designer.

Slovenia boasts an entire scene of small top-quality chocolate manufacturers. Things are moving rather slowly in Croatia, but I am sure we will succeed in time. This is why our producers and growers should visit at least those festivals held nearby, so that they can see how others do it; perhaps they might also gain great ideas.

This is namely the very purpose of such festivals. Anyway, it’s time to bring this piece to a close. If you weren’t at this year’s edition of the VinDel Salon in Maribor, you definitely have to attend it in the future.

SLOVINO VINSKO KULINARIČNI TRENDI

SALON VINDEL

Nekaj magičnega je v tem vinskem festivalu. Razmišljal sem, zakaj je VinDel tako dober, saj se mi vedno vsiljuje primerjava z VINOcomom, ki je po mojem mnenju najboljši festival na naših področjih. Mislim, da sem odkril skrivnost, ki je v tem, da imata oba festivala izjemna voditelja. O profesorju Ivanu Dropuljiću bomo govorili drugič, mogoče po VINOcomu. VinDel pravzaprav vodi Dejan Baier.

Bistveno je, da je treba za festival delati celo leto. To ni zgodba za dan–dva, to je samo finale in Dejan tako tudi dela. Lahko ga srečate na večini dogodkov in kadarkoli ga vidite, se spomnite VinDela. Mislim, da ga nikoli nisem videl brez nasmeha na obrazu, kar je bistveno, saj je velik poznavalec in take ljudi zbira okoli sebe. Skupaj ustvarjajo izjemno pozitivno energijo, kar se občuti na festivalu. Morda niti sami ne veste, zakaj radi pridete.

Dejan vse rešuje mirno, brez stresa. Tudi če ni tako, tega nihče ne opazi. Navzven teče vse gladko. Bistveno je še nekaj – izpolnil vam bo vsako željo, vi ste gost, vi ste kralj (če smatra, da vaša želja ni primerna, vas bo prepričal, da je to, kar vam nudi, prav tisto, kar vi želite).

Ko enkrat ustvarite takšno atmosfero okoli svojega festivala, postanete kult, nekaj, česar se ljudje drže.

Datum je rezerviran za VinDel že leto vnaprej. Uspeh vas ne sme uspavati. Festival mora vsako leto napredovati, sicer zelo hitro krene navzdol. Človek je ključ do zgodbe. Okoli njega se vrti vse ostalo.

Zato se tudi dogaja, da ljudje govorijo, da gredo na festival k Dejanu ali Dropiju. Verjemite, mnogi niso sigurni, kako se kateri festival imenuje, ampak vedo, h komu gredo – in to je glavno. Pomembno je vino, število razstavljavcev, hrana, marketing, ampak človek je bistvo vsega.

Na VinDelu 2015 je bilo tudi nekaj razstavljavcev s Hrvaške, kar je dobro, medsebojno moramo sodelovati – 80 % Slovenije prihaja na Jadran, treba se je pravočasno predstaviti. Prvič so bili npr. v Sloveniji predstavljeni sladoledi Gelati d’Oro.

Tomislav Stiplošek

glavni urednik in soustanovitelj G.E.T. Reporta, hrvaškega on-line časopisa o gastronomiji, enologiji in turizmu.

Slovenska vinska scena je bila prisotna v celoti.

Vsi so bili tu. VinDel se enostavno ne izpušča.

Poizkusil sem mnogo penečih vin, da se spomnim, kako so dobra. Presenetilo me je peneče vino iz meda – samo med in voda in ni slabo, nasprotno.

Obstaja tudi hrvaška verzija te zgodbe in lahko jo preizkusite v slaščičarni Aida na Trgu bana Jelačiča. Lepo je videti prijatelje vinarje, se družiti z njimi, pa tudi poizkusiti nekaj novega.

Bolj kot vino, me vsako leto preseneti njihova gastronomska ponudba. Dobrote, pravo čudo! Variacij bučnega olja in semenk enostavno ne moreš prešteti …

Od čokolade in peciva, do namazov in paštet.

Paradižniki Lušt je blagovna znamka, ki vas navduši, pa sušene ribe, da ne naštevam naprej.

Vse to imamo tudi na Hrvaškem, ne ustvarjamo pa blagovnih znamk, ne posvečamo dovolj pozornosti pakiranju, etiketam. Slovenci imajo celo sceno malih proizvajalcev čokolad, in to vrhunskih.

Pri nas gre vse še nekoliko počasneje, a nekoč bo tudi tako. Zato bi morali naši proizvajalci obiskovati vsaj bližnje festivale, da bi videli, kako delajo drugi; mogoče bi dobili kakšno idejo. Temu so festivali tudi namenjeni.

Torej, da končam. Vsi, ki letos niste bili, morate prihodnje leto obvezno na salon VinDel v Maribor.

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Vrhunski dvostopenjski odpirači

UGODNO

KAKOVOSTNA IZBIRA

Moderne hladilne posode ZA 1 - 6 STEKLENIC Z VAŠIM LOGOTIPOM

Legendarni zapirač s patenitranim sistemom WAF-block

Obroč proti pokapljanju nataknete na tulec steklenice

Nice elegantna posoda za 4 steklenice

Zapiralec 3001 s patenitranim sistemom WAF-block testiran na 6 atm

Cooler posoda za ohranjanje hladnega vina

Smart elegantna posoda za štiri steklenice

Sommelierska inovacija kakovostni dvostopenjski odpirač s črno spiralo

UP Z A NA K OV Izdelki na voljo v različnih barvah! Na vse izdelke lahko dodamo vaš LOGOTIP! K I Z DE L E T I T S I I Z KOR D 2013

K U P ON

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: TREN

A VSE -6 % Z NA E I Z DE L K IN.SI V .

W WW

info@vin.si / 03 17 66 000 / www.vin.si SLOVINO VINSKO KULINARIČNI TRENDI

švedski profesionalni pomivalni stroji

Pomivalni stroj Wexiodisk WD-4S

Za kakšen stroj gre?

Gre za kompakten profesionalni pomivalni stroj, ki omogoča pomivanje ene košare standardnih dimenzij.

Kaj se lahko pomiva?

Stroj je namenjen pomivanju kozarcev, seveda je možno pomivati tudi raznoliko jedilno posodo.

Komu je stroj namenjen?

Namenjen je zahtevnim uporabnikom, ki jim je pomembno, da je posoda dobro pomita ter da bo stroj dolgo in brezhibno deloval.

Kako je stroj narejen?

Stroj je narejen iz nerjavečega jekla, plastičnih elementov skoraj ni, ima izjemno dolgo življenjsko dobo, kar je značilno za vse pomivalne stroje švedskega proizvajalca.

Kakšna je cena stroja?

Stroj se zaradi kakovotne izdelave uvršča v višji cenovni razred, vendar to odtehta izjemno dolga življenjska doba, ki v povprečju dosega od 20 do 25 let.

www.wexiodisk.si

Wexiodisk Slovenija

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V Sloveniji zastopa in prodaja DSP d.o.o., Grosuplje, 031 341 887, www.dsp.si

Podpultni pomivalni stroj za bare in restavracije

Slovenian Wine Promotion Praga 2016 Exceptionally successful second presentation of Slovenia in the Czech capital

Beautiful gardens, lost in reverie, on the rampart of the largest castle in the world The Slovenian Wine Promotion by SloVino event was held in the South Gardens on the rampart of Prague Castle, from where you can enjoy a breath-taking view of historic Prague and the famous Karl’s Bridge. Undoubtedly the most elite location in this part of Europe, marked by Jože Plečnik’s architecture and the descendant of the Old Vine from Maribor.

Promotion of excellence of wine and cuisine of Slovenia

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At the beginning of the event, the attendees were addressed

by His Excellency, Leon Marc, Ambassador of the Republic of Slovenia in Prague, and Ivo Velišek, Director of the Prague Castle Administration. Two members of the Slovenian corps diplomatique, Roman Weixler and Simon Konobelj, were recognised by Mr. Velišek for long-term collaboration. The providers in attendance enthralled all guests with selected tastes of Slovenia for a whopping four hours. Wines, prosciutto, fish specialities, pumpkin oil, cheese, olive oil, herbs, liquors and chocolates garnered new fans among the decision-makers on the Prague market. The result: successful transactions on the Czech market!

Dejan Baier, organiser of Slovenian Wine Promotion on

For the second year in a row, the project Slovenian Wine Promotion Prague 2016 organised by the SloVino institute demonstrated the excellence of wine and culinary tastes and experience of Slovenia.

foreign markets and the General Manager of the SloVino Institute, said the following: “At last year’s event, Slovenian tastes were drawn on the map for the first time, whereas this year, last year’s achievements on the Prague wine market were consolidated and built upon. Achieving the first commercial results usually requires three years of hard work.

The event was attended by 46 providers of Slovenian wine, delicatessen and wine tourism. Guests had the opportunity to taste an excellent selection of wines originating from all wine-growing regions of Slovenia and top-quality Slovenian delicatessen. The event was attended by more than 250 guests, out of which 224 individuals professionally engaged in the wine trade: wine importers, distributers, sommeliers, wine cellar and restaurant owners and expert journalists were also in attendance.

In Prague, our wine-makers were already successful during the first edition of our event, which is also demonstrated by new importers of Slovenian wines that operate on the local market.

I consider it a great success that we managed to bring together at one joint event 46 wine-related providers and had them recognise that the visibility of Slovenia as a wine destination can only be built if we appear together. I would like to extend special thanks to the Embassy of the Republic of Slovenia in Prague, the Prague Castle Administration and all attendees from Slovenia, without whom such a promotion would not be possible. Let’s forge ahead. Together.”

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Izjemno uspešna druga zaporedna predstavitev Slovenije v češki prestolnici Zasanjano lepi vrtovi na grajskem obzidju največjega gradu na svetu Prireditev Slovenian Wine Promotion by SloVino je potekala v južnih grajskih vrtovih na obzidju Praškega gradu, od koder je dih jemajoč pogled na staro Prago in na znameniti Karlov most. To je zagotovo najelitnejša lokacija v tem delu Evrope, ki jo zaznamujejo Plečnikova arhitektura in potomke Stare trte.

Promocija slovenske vinsko-kulinarične odličnosti Drugo leto zapored je Zavod Slovino s projektom Slovenian Wine Promotion Prague 2016 prikazal odličnost vinsko-kulinaričnih okusov in doživetij Slovenije. V Pragi je bilo prisotnih šestinštirideset različnih ponudnikov, povezanih s slovenskim vinom, delikatesami in vinskih turizmom.

Na pokušnjo je bila ponujena odlična vinska selekcija iz vseh slovenskih vinorodnih dežel in najkakovostnejše slovenske delikatese. Povabilu se je odzvalo več kot 250 gostov, med njimi 224 profesionalcev, povezanih z vinsko trgovino: vinski uvozniki, distributerji, sommelierji, lastniki vinotek ter restavracij in strokovni novinarji.

Uvodno besedo na prireditvi sta imela mag. Leon Marc, veleposlanik RS v Pragi in Ivo Velišek, direktor uprave Praškega gradu. Slovenska diplomata Roman Weixler in Simon Konobelj sta iz rok inženirja Veliška prejela posebno zahvalo za dolgoletno sodelovanje.

Ponudniki so štiri ure navduševali goste z izbranimi okusi Slovenije. Vina, pršut, ribje specialitete, bučno olje, siri, oljčno olje, zelišča, likerji in čokolade so našli nove oboževalce med odločevalci na praškem tržišču. Rezultat: uspešni posli na češkem trgu!

Dejan Baier, organizator Slovenian Wine Promotion na tujih tržiščih, direktor Zavoda SloVino: »Lani smo slovenske okuse na novo risali na zemljevid, letos smo na praškem vinskem trgu že utrjevali in nadgrajevali lanske dosežke. Običajno pridejo prvi poslovni rezultati po treh letih naporov.

V Pragi so bili naši vinarji uspešni že prvo leto, kar se vidi tudi po novih uvoznikih slovenskih vin, ki delujejo na tukajšnjem trgu.

Za velik uspeh štejem skupen nastop 46 z vinom povezanih slovenskih ponudnikov in njihovo zavedanje, da lahko prepoznavnost Slovenije kot vinske destinacije gradimo le s skupnimi nastopi. Velika zahvala gre Veleposlaništvu RS v Pragi, upravi Praškega gradu in vsem sodelujočim iz Slovenije, brez njih takšne promocije ne bi bilo. Gremo naprej. Skupaj.«

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th

40 anniversary of the Kupljen Wines (Vina Kupljen) from Jeruzalem Svetinje, Slovenian Styria, Slovenia The Kupljen Wine Estate in Jeruzalem - Svetinje is a family-owned wine cellar that belongs to both Samo Kupljen and his wife Lidija, who are continuing and upgrading the wine tradition that was started by the late father of Samo Kupljen, the pioneer of Slovenian privately-owned winegrowing, Jože Kupljen. This year marks the 40 th anniversary of the first bottled wines with their own label entering the market back in 1976.

You can immediately recognise the estate by the yellow Mon Royal hill as soon as you take the exit for the Jeruzalem or Svetinje Wine Road a few kilometres after Ormož. The wine estate is thus located in the very heart of the Prlekija region, in the midst of the Jeruzalem and Svetinje Wine-Growing hills, which have been renowned for centuries for their high-quality wines and prestigious sites, perfect for producing premium wines.

These are produced “With the sun and love”, which is also the wine estate’s slogan.

The estate covers an area of 30 hectares (74 acres), out of which 18 hectares (44.5 acres) are covered in vineyards. Approximately 70 to 80,000 bottles are produced in a vintage year on average.

The Kupljen family was the first to recommence producing Pinot Noir in the 1970s after the production of red wines was prohibited in Slovenian Styria after World War II. They were also the first in the area to produce their own Merlot, whose first vintage (2008) was awarded a medal at the Decanter Wine Awards.

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The Kupljen Wine Estate is also recognised for its tavern that serves local dishes from Prlekija, a wine cellar, accommodation facilities and the 1st National Wine Bank. Kupljen Wines are naturally produced wines distinguished by authentic tastes of their varieties and terroir. They are elegant and boast a mineral taste and are distinguished by their longevity. The top of their wine pyramid is filled with wines from selected sites, grapes and barrels - whose bottles are fitted with a distinct black label (White Star, Red Star, Sirus, Passion, Aldebaran, Bellatrix in Skywalker).

If you want to stay up-to-date with what is happening at the estate, you can follow them on Twitter https:// twitter.com/samovino, www.vino-kupljen.com or on Facebook: https://www.facebook.com/Vino-KupljenJeruzalem-Svetinje

SLOVINO VINSKO KULINARIČNI TRENDI

40 LET VINA KUPLJEN Jeruzalem – Svetinje, Štajerska Slovenija

Vinsko posestvo Kupljen iz Jeruzalema - Svetinje je družinska vinska klet Sama Kupljena, ki z ženo Lidijo nadaljuje in nadgrajuje vinsko tradicijo. Kupljenovo vinsko zgodbo je pričel pokojni oče, pionir slovenskega zasebnega vinogradništva, Jože Kupljen.

Mineva 40 let, odkar so njihova prva ustekleničena vina s samostojno etiketo prvič prišla na trg.

Posestvo prepoznamo po rumenem gradiču Mon Royal, ko nekaj kilometrov za Ormožem zavijemo na vinsko cesto Jeruzalema oz. Svetinje. Nahaja se v osrčju Prlekije, sredi jeruzalemskosvetinjskih goric, ki že stoletja slovijo po kakovostnih vinih in prestižnih vinogradniških legah, najprimernejših za pridelavo vrhunskih vin.

Pridelana “S soncem in ljubeznijo!” kot se glasi njihov slogan.

Posestvo obsega 30 ha, od tega 18 ha vinogradov.

Povprečno število v letniku je 70–80.000 buteljk. Kupljeni so bili prvi, ki so po prepovedi pridelave rdečih vin na Štajerskem po 2. svetovni vojni, v 70-tih letih pričeli s pridelavo modrega burgundca, bili pa so tudi prvi Štajerci s svojim merlotom, katerega prvi letnik je 2008 na trgu že prejel Decanterjevo medaljo.

Vino Kupljen je prepoznavno tudi po svoji Taverni s prleško kulinariko, vinoteko ter sobami in po 1. Nacionalni vinski banki. Vina Kupljen so naravno pridelana vina, ki jih odlikujejo predvsem pristni okusi sorte in rastišča (terroir).

Vina so elegantna in mineralna, znana po svoji dolgoživosti.

Vrh Kupljenove vinske piramide predstavljajo vina z izbranih leg, grozdja in posameznih sodov – črna etiketa, ki vsako zase nosijo samostojno ime (White Star, Red Star, Sirus, Passion, Aldebaran, Bellatrix in Skywalker).

Več o dogajanju pri Kupljenovih lahko spremljate na twitterju https://twitter.com/samovino, www.vinokupljen.com ali Facebooku: https://www.facebook.com/ Vino-Kupljen-Jeruzalem-Svetinje

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Veèer, d.o.o., Ulica slovenske osamosvojitve 2, 2504 Maribor

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SLOVINO VINSKO KULINARIÄŒNI TRENDI

SREDNJA ŠOLA ZA GOSTINSTVO IN TURIZEM MARIBOR

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Agro Zavarovalnica ... dobra odločitev za varno žetev

AGRO ZAVAROVALNICA NA SALONU VinDel Spoštovani vinogradniki - vinarji.

Pestro vremensko dogajanje v letošnji vegetaciji ni prizaneslo vašemu pridelku grozdja. Prehod v pomlad je zaznamovala spomladanska pozeba in marsikateri vinogradnik je ostal delno ali v celoti brez pridelka. Pozni spomladanski sneg še ni popolno skopnel, že je sledila naslednja vremenska nevarnost v obliki toče. Padavina v trdem stanju - toča je v letošnjem letu s svojo prisotnostjo širom Slovenije povzročila precejšnjo škodo na pridelku grozdja v začetnih razvojnih fazah in kasneje predvsem v času tik pred trgatvijo.

Glede na pestro vremensko dogajanje vas tokrat ne želim seznanjati z novostmi na področju zavarovanja pridelka grozdja, ampak vas želim povabiti, da nas obiščete na letošnjem Salonu VinDel. Biti pridelovalec grozdja in uspešen vinar ni enostaven poklic, zahteva ogromno odrekanja in ostaja malo časa za druženje.

Salon VinDel je namenjen zraven vseh strokovnih obveznosti tudi druženju vinogradnikov - vinarjev, saj dobro poznavanje poslovnega partnerja učvrsti poslovni odnos na obeh straneh.

Zato vas vabim, da nas obiščite. Vašega obiska bomo zelo veseli, za vse tiste, kateri menite, da nas ne poznate dovolj dobro pa bomo pripravili obsežen izbor informacij glede zavarovanja pridelka grozdja ter samega postopka pri cenitvi škod.

Vabljeni.

www.agrozavarovalnica.si SLOVINO VINSKO KULINARIČNI TRENDI

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Wine and trends The Tastes of Haloze The Millennials (Generation Y), sparkling wine, rosé and the unknown Could you have imagined, as a wine lover (or perhaps a sommelier), a decade ago that someday most bottles of premium fresh white wine would be closed with a screw cap and that this would become a favourable trait of such wines? Probably not. The fact is that the habits of wine drinkers change and, according to some, the dynamism on the wine market would be boosted by the arrival of Generation Y, also called the Millennials (born roughly between 1980 and 2000). Apparently, the Millennials are, more than all the preceding generations, willing to drink wine, try out new styles, white and red wines, discover unknown winegrowers and listen to stories about wines and their production told by oenologists at wine cellars and on the internet and social media.

More than the name or brand of a specific wine, they are attracted by a fascinating label or value for money. The Millennials understand what sustainability means and appreciate organically and biodinamically produced wines. On the other hand, they are just as open to some other types of alcoholic beverages, which have proven a major “competitor” of wine, especially in Europe, in recent years: craft beers and whiskies.

And what are the other trends? Will 2017 be marked by continuing wine consumption trends that have been observed around the world and in Slovenia as well? It is estimated that sparkling wine and rosé will continue to remain a hit among consumers. The sales of sparkling wines have namely been on the rise on EU markets since 2015, in particular of Prosecco and Cava and Cremanto sparkling wines, obviously mostly owing to the great value for money. Sparkling wines are no longer consumed only at special occasions, but wine lovers treat themselves to a small glass on normal days as well. As we have seen at Slovenian wine festivals, an increasing number of local wine cellars have been producing sparkling wine - although there is no interesting information available on the actual increase in the production of sparkling wine in Slovenia in the last decade or 5-year-period.

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Urša Cvilak (Pet zvezdic Magazine) Some people are of the opinion that lighter and fresh red wines are coming to the forefront, pushing robust wines aside. The trend of production of (both white and red) wines with a lower alcohol volume (no more than 13%) has also been observed.

A decade ago, consumers were looking for “big” global varieties, but nowadays they curiously try out less known and autochthonous ones and discover new, not as famous wine regions. Undoubtedly, this period of time favours our winemakers, either in terms of tourism or sales of wine in their wine cellars on the one hand or exports or penetration of (new) foreign markets on the other. An exciting wine year definitely awaits, especially by reflecting on the fact that this year’s vintage is already fermenting and maturing in our wine cellars, and, according to many producers, it is excellent.

SLOVINO VINSKO KULINARIČNI TRENDI

Photo: Shutterstock

VINO IN TRENDI MILENIJCI, PENEČE VINO, ROSÉ IN NEZNANO

Urša Cvilak (revija Pet zvezdic)

Ste si kot ljubitelj vina (ali morda sommelier) pred desetletjem predstavljali, da bodo steklenice vrhunskega svežega belega vina povečini zaprte z navojnim zamaškom in bo za tovrstna vina to postalo celo zaželeno? Najbrž ne. Dejstvo je, da se navade vinopivcev spreminjajo in po mnenju nekaterih je dinamičnost na vinskem trgu še povečal prihod generacije Y, imenovane tudi milenijci (rojeni približno med letoma 1980 in 2000). Ta je menda bolj kot vse do zdaj pripravljena za svojo pijačo izbrati prav vino, pokušati nove stile, bele in rdeče, odkrivati njej še neznane pridelovalce, prisluhniti zgodbam, ki jih o vinih in pridelavi pripovedujejo enologi, vinske kleti, pa tudi internet in družabna omrežja. Bolj kot ime oziroma blagovna znamka jo pritegne zanimiva etiketa ali dobro razmerje med kakovostjo in ceno. Razume, kaj pomeni trajnostna naravnanost ter ceni organsko in biodinamično pridelana vina. Po drugi strani ostaja enako odprta tudi za nekatere druge alkoholne pijače, ki so se v zadnjih letih, še posebej v Evropi, pokazale za največjo »konkurenco« vinu – obrtniška (craft) piva in viskije.

Kaj pa sicer? Se bodo v letu 2017 nadaljevali trendi v potrošnji vina, ki so jih zaznali v svetu in jih je opaziti tudi v Sloveniji? Po napovedih ostajata zvezdi, ki ju imajo potrošniki vedno raje – peneče vino in rosé.

Od leta 2015 dalje namreč na trgih EU stalno raste prodaja penečih vin, še posebej prosecca in cave, pa tudi cremantov, seveda predvsem na račun dobrega razmerja med kakovostjo in ceno. Peneče vino ni več stvar praznovanj, ampak si ga vinoljubi radi privoščijo kozarček tudi na čisto običajen dan.

Na slovenskih vinskih festivalih je opaziti, da je tudi pri nas vedno več kleti, ki pridelujejo penine. Žal zanimivega podatka o tem, za koliko se je pridelava penečih vin v zadnjem desetletju ali petletju v Sloveniji zares povečala, ni moč najti.

Nekateri menijo, da bolj kot robustna stopajo v ospredje sveža in lažja rdeča vina. Tudi sicer se nadaljuje trend pridelave vin z nižjim odstotkom alkohola (ne več kot 13 %), tako pri rdečih kot pri belih vinih. In če so pred desetletjem kupci iskali »velike« svetovne sorte, zdaj radovedno pokušajo manj znane in avtohtone ter odkrivajo nova, še ne razvpita vinska območja. Zagotovo je to čas, ki je pravzaprav pisan na kožo našim vinarjem, pa naj gre za turizem in prodajo v kleteh ali za izvoz oziroma preboj na (nove) tuje trge. Vsekakor se obeta vznemirljivo vinsko leto, zlasti ob misli, da v kleteh že vrejo in zorijo vina letošnje letine, ki je bila po besedah mnogih pridelovalcev odlična.

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WINE QUEEN OF SLOVENIA The Wine Queen of Slovenia is one of the most important projects conducted by the Pomurje Fair. Every year, the new Wine Queen is chosen by an eminent jury, who has so far always managed to crown the crème de la crème candidate among all candidates from Slovenian winegrowing regions. All Wine Queens so far have recognised their crown as a recognition, mission and responsibility towards Slovenia as a whole and their winegrowing region.

At more than hundred major events held both in Slovenia and abroad throughout the entire year, they prove themselves worthy ambassadors of Slovenian winegrowing, winemaking and wine culture.

The Wine Queen of Slovenia is the bouquet of Slovenian wines, the crown of Slovenian wine growing and an ambassador of Slovenian tourism and cultural heritage …

She represents the Slovenian wine growing regions and the state 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. T he proud holders of the Wine Queen crown from year 1996 to 2016 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, Sandra Vučko and Sara Stadler.

DEDICATED TO WINE Pomurski Sejem proves to be one of the most faithful ambassadors and courts of wine culture as clearly demonstrated with its organisation of open national wine assessment Vino Slovenija Gornja Radgona, the institution of the Wine Queen of Slovenia, the presentation of wine growing and winery at the International Agricultural-Food Fair AGRA and the Wine House at the Gornja Radgona fair ground that is a true sanctuary of noble wine…

CONTACT Pomurski sejem, d.d.

Miran Mate, project manager

Sara Stadler aktualna Vinska kraljica Slovenije

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

Vinska kraljica Slovenije Vinska Kraljica Slovenija je eden izmed pomembnih projektov Pomurskega sejma. Vsakoletni izbor opravi eminentna žirija, ki je vedno znala med vrhunskimi kandidatkami iz slovenskih vinorodnih dežel izbrati najboljšo. Izbrane Vinske kraljice Slovenije so krono vzele kot priznanje, kot poslanstvo in odgovornost do Slovenije kot vinorodne dežele. Vsako leto na več kot stotih pomembnih dogodkih v Sloveniji in tujini se potrjujejo kot ambasadorke slovenskega vinogradništva, vinarstva in vinske kulture.

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, Sandra Vučko in Sara Stadler, 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 …

KONTAKT Pomurski sejem, d.d.

Miran Mate, projektni vodja Cesta na stadion 2 9250 Gornja Radgona, Slovenija M: 041 263 107 E: miran.mate@pomurski-sejem.si www. pomurski-sejem.si

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Art of hospitality

knowledge at the academy of gastronomy and tourism Maribor Vocational College for Catering and Tourism

In the brand new and state-of-the-art furnished premises of the Academy of Gastronomy and Tourism (MIC), the Maribor Vocational College for Catering and Tourism (VSGT) has proudly “come of age”. We continue to be guided by the path towards becoming an outstanding vocational college for the catering and tourism industries.

As part of our mission, we carry out two study programmes, the Catering and Tourism Programme and the Wellness Programme, which provide our students with general and profession-specific competences.

Throughout the years, we have successfully collaborated and established links with the tourism industry and have managed various projects that have enabled our students to gain professional self-confidence and rich experience.

Our vocational college is an active member of several global associations (EURHODIP, AEHT, Coupe Georges Baptiste, Euhofa International, etc.); by transferring global practices, trends and innovative approaches into our subjects, we have been enriching Slovenia with current findings of the profession. 30-35 students are sent abroad for practical training abroad as part of the Erasmus+ Mobility programme every year.

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Our special feature is Restavracija Sedem (Seven Restaurant), which is open to the public and provides our students with a new space where they can undergo practical training. The restaurant employs our graduates, who act as tutors and mentors of new generations of students, with whom they share their know-how.

Our students have also demonstrated their excellent performance, creativity and skillfulness at various global and national competitions attended by the best vocational schools of this kind, having won 35 gold, 46 silver and 23 bronze medals so far.

Since our mission is to spread “art of hospitality knowledge”, we strive towards coordinated operations on a high level. Our vision is to improve the effectiveness and quality of our study programmes by means of the Gastronomy and Tourism Academy (MIC), where workshops for the general and professional public and master craftsmen examinations are held, national vocational qualification certificates are awarded and various events and projects take place. MIC has thus transformed into a hub of lifelong learning for the catering, tourism and wellness industries.

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ZNANJE ZA UMETNOST GOSTOLJUBJA NA AKADEMIJI KULINARIKE IN TURIZMA Višja strokovna

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išja strokovna šola za gostinstvo in turizem Maribor (VSGT) je v novih sodobno opremljenih prostorih MIC – Akademije kulinarike in turizma s ponosom zakorakala v polnoletnost svojega delovanja. To, kar nas vodi in usmerja naprej, je pot k odlični gostinsko-turistični šoli in dejavnosti.

V okviru svojega poslanstva izvajamo dva študijska programa, Gostinstvo in turizem ter program Velnes, v okviru katerih študenti pridobijo splošne in strokovno specifične pristojnosti.

Stalno uspešno sodelujemo s turističnim gospodarstvom in izvajamo številne projekte, kjer študenti pridobijo strokovno samozavest in bogate izkušnje. Smo aktivni člani več mednarodnih združenj (EURHODIP, AEHT, Coupe Georges Baptiste, Euhofa International …); s prenosom mednarodnih praks, trendov in inovativnih pristopov v naše vsebine bogatimo slovenski prostor z aktualnimi spoznanji stroke. Na praktično izobraževanje v tujino v okviru Erasmus+ mobilnosti vsako leto pošljemo 30-35 študentov.

šola za gostinstvo in turizem Maribor

Svojo uspešnost, kreativnost in spretnost pa naši študenti dokazujejo na mednarodnih in nacionalnih tekmovanjih najboljših šol iz stroke, kjer smo osvojili že 35 zlatih, 46 srebrnih in 23 bronastih medalj. Širiti »znanje za umetnost gostoljubja« je naše poslanstvo, zato se na vseh področjih trudimo za usklajeno in visoko raven delovanja. Naša vizija je izboljšati učinkovitost in kakovost izobraževanja z delovanjem MIC – Akademije kulinarike in turizma, v okviru katere izvajamo delavnice za splošno in strokovno javnost, mojstrske izpite, potrjevanja nacionalnih poklicnih kvalifikacij ter dogodke in projekte.

MIC tako postaja središče vseživljenjskega učenja gostinsko-turistične in wellnes dejavnosti.

Posebnost VSGT je šolska Restavracija Sedem, kjer storitve ponujamo širši javnosti, hkrati pa je to nov prostor praktičnega izobraževanja za študente. V restavraciji so zaposleni tudi diplomanti naše šole, ki kot inštruktorji in mentorji z novimi generacijami študentov delijo svoje znanje in izkušnje.

mag. Helena Cvikl direktorica VSGT Maribor SLOVINO VINSKO KULINARIČNI TRENDI

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It seems that the fertile landscape and mild climate of the Vipava Valley has been perfectly created as a home for agriculture, fruit farming and wine-growing. Local wines and early fruit from the Vipava Valley were delivered to Vienna and other major cities in the region starting many centuries ago. Nowadays, the Valley is best-known as a wine paradise. The Vipava Wine Road that runs through it shows the way to all the exquisite local wine cellars. All villages boast preserved “velbani hrami” (arched cellars), where the friendly locals will serve you their home-made food and excellent wines (special attention should be paid to the two autochtonous varieties, “Zelen” and “Pinela”).

Vipavska dolina je s svojo rodovitno pokrajino in milim podnebjem kot ustvarjena za poljedelstvo, sadjarstvo in vinogradništvo. Že pred stoletji so njeni prebivalci z vinom in zgodnjim sadjem oskrbovali Dunaj in druga večja mesta v tem delu Evrope. Danes je najbolj poznana kot vinski raj. Do odličnih kleti boste zlahka našli pot, saj je skozi dolino speljana Vipavska vinska cesta. V vsaki vasi boste našli ohranjene ‘velbane hrame’ (obokane kleti), kjer vas bodo domačini prijazno postregli z doma pridelano hrano in odličnimi vini, med katerimi sta najbolj posebni avtohtoni sorti zelen in pinela.

The entire Valley boasts an air of the Mediterranean, enchanting you with its culinary specialities, dishes prepared according to recipes of our grandmas. Exquisite wines and traditional dishes, often with an air of contemporariness, are proudly offered by the majority of tourist farms, seasonal wine shops, inns and distinguished restaurants.

Ta primorska dolina, kjer boste povsod čutili vpliv Mediterana, vas s svojo kulinarično ponudbo preprosto očara. Tu so še vedno žive jedi, pripravljene po receptih naših non. Izvrstna vina in tradicionalne jedi, pogosto s pridihom sodobnosti, ponosno ponuja večina turističnih kmetij, osmic, gostiln in uglednih restavracij.

Wine, fruit and cuisine also play a central role in many events organised in the Vipava Valley. The most popular spring festivals are “Okusi Vipavske” (The Flavours of the Vipava Valley), “Festival češenj” (Cherry Festival) in Lokavec and the “Festival vin” (Wine Festival) in Šempas.

During autumn, you can experience the “Vipavska trgatev” (Vipava Grape Harvest), St. Martin’s Day feasts according to local traditions and a series of events called “Vinski hrami Vipavske doline” (The Wine Cellars of the Vipava Valley).

Vinu, sadju in kulinariki so posvečeni tudi mnogi dogodki v Vipavski dolini. V pomladnem času so najbolj odmevni festivali Okusi Vipavske, Festival češenj v Lokavcu in Festival vin v Šempasu. Jesen pa ponuja Vipavsko trgatev, martinovanja po lokalni tradiciji in sklop prireditev Vinski hrami Vipavske doline.

The most enticing feature of the Valley for many visitors is, however, the openness and vital energy of the local population, who gladly and kindly open the doors of their homesteads and offer you a glass of the best wine they have.Their sincere hospitality will remain engrained in your memory. This is the Vipava Valley. Uniquely different. All year round.

For more information, please contact: Ajdovščina Tourist Information Centre Vipava Tourist Information Centre

Marsikaterega obiskovalca Vipavske doline pa najbolj pritegne odprtost in življenjska energija tukajšnjih ljudi. Prijazno in z veseljem odprejo vrata domačij in ponudijo kozarec najboljšega. Iskreno gostoljubje se vtisne v spomin. To je Vipavska dolina. Kjer je vse drugače. Vse leto.

Informacije: TIC Ajdovščina Cesta IV. Prekomorske 61 a 5270 Ajdovščina +386 5 36 59 140 tic.ajdovscina@siol.net www.tic-ajdovscina.si www.vipavskadolina.si

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TIC Vipava Glavni trg 1, 5271 Vipava +386 5 368 70 41 tic.vipava@siol.net www.izvirna-vipavska.si www.vipavskadolina.si

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TESTENINE Tomaž Vozelj

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Testenine so poznali že stari Kitajci in Rimljani. V svetu so poznane kot vsestranska jed, ki je namenjena vsakdanji prehrani, športni prehrani, v gurmanskim kuhinjam ... Običajno jih delajo iz zdroba, pšenice durum, čiste vode in dodatkov. Uporabljajo še rženo, koruzno, mangovo in ajdovo moko. Oblikujejo jih v različne oblike. So lahko prebavljive, okusne, v prehrani so uporabne z različnimi polivkami. Tudi pri nas poznamo tradicionalne slovenske jedi: žlinkrofe, krape, krpice, mlince trgance, ribance, štruklje ... Tradicionalni slovenski recepti za testenine so kvalitetni, raznoliki, poznani v svetu. Seveda imamo pestro ponudbo testenin z dodatki jajc, zelenjave (korenčka, špinače, kolerabe), otrobov (graham), mlečnih produktov …

Kako pravilno skuhamo testenine?

Kuhanje testenin je sicer preprosto opravilo, a ga je kljub temu potrebno opraviti pravilno. Premalo ali preveč kuhana testenina je težje prebavljiva in nam ne more pričarati gurmanskih užitkov niti prekrita z najboljšo omako.

Ko voda s testeninami spet zavre, odstranimo pokrovko in jih kuhamo ob zmernem vrenju. Posebno pozorni moramo biti pri polnjenih testeninah, saj se pri zelo močnem vrenju lahko odprejo. Trditev, da je treba pri kuhi testenin v vodo vliti nekaj žlic olja, je iz trte izvita, kajti pri vrenju se vsa maščoba nabere na robu posode in že s tem prepreči, da bi se testenina ovila v plast olja in se zaradi tega ne bi sprijela.

Kuhanje nadzorujemo in si pripravimo veliko cedilo.

O tem, ali so testenine kuhane al dente (izraz pomeni, da pri jedi testenino čutimo med zobmi, ne sme pa škripati), se prepričamo, če pravilno kuhan špaget pretrgamo in vidimo v sredini nekoliko svetlejšo pikico. Kadar je ta prevelika (1/3), testenine še niso dovolj kuhane. O kuhanosti se lahko prepričamo le tako, da jih poizkusimo. Kadar niso več surove, so pa še trdne, ne omahujte, zagotovo so dovolj kuhane in jih takoj odcedite.

Med odcejanjem testenin cedilo večkrat temeljito pretresemo, da odteče vsa voda, sicer se testenine še naprej kuhajo ali pa voda razredči omako in pokvari njen okus.

Nekateri splaknejo testenine s hladno vodo, da bi tako ustavili kuhanje, vendar to ni potrebno. Testenin, kuhanih po teh navodilih, pri takojšnjem serviranju ni treba splakovati, če pa jih hočemo ohladiti za solate oziroma pozneje pogreti, jih odcejene stresemo na pekač ali večjo posodo, prelijemo z nekaj kapljicami olja, premešamo in ohladimo.

Testenine so suhe, zmrznjene in sveže, različnih oblik, po katerih jih največkrat poimenujemo (valvice, polžki, makaroni, rezanci, peresniki, zvezdice …). Lahko jih polnimo z mesom, zelenjavo, krompirjem, sirom in drugimi dodatki.

Hranilna vrednost testenin je sorazmerno nizka, cca 1541 KJ (367 kcal na 100 g). Z drugimi dodatki, jajci in prelivi se njihova biološka in hranilna vrednost poveča in tako testenine lahko predstavljajo bogat samostojen dnevni obrok.

Testenine kuhamo v veliki količini vrele slane vode, da se ne sprimejo. Na 1 l vode računamo 100 g testenin in 10 g soli. Za polkilogramski zavojček testenin zavremo najmanj 5 l vode, ki jo solimo s 50 g soli.

Voda mora vreti na močnem ognju. Tik preden zavre, jo solimo, da povečamo moč vrenja. V vodo na široko vsujemo testenine, jih premešamo, pokrijemo in če je mogoče, še povečamo moč ognja. Dvojni pritisk vročine, ki ga dosežemo s soljo in povečanjem ognja, nadomesti znižanje temperature, ko v vodo stresemo hladne testenine.

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PASTA Tomaž Vozelj

asta dates back to the Ancient Chinese and Romans. In the world, pasta is known as a versatile dish that can be used as part of a regular or sports diet, in gourmet restaurants, etc. Most pasta is made from semolina, durum wheat, purified water and additives. Rye, corn, mango or buckwheat flour can also be used. Then, various shapes are formed. Pasta is easy to digest, tasty and can be combined with various sauces.

Slovenia also boasts traditional pasta dishes, such as žlikrofi (Idrija dumplings), krapi (fritters), krpice (rags), mlinci trganci (cut dried pancakes), ribanci noodles, rolled dumplings (štruklji), etc. Slovenian pasta recipes are diverse, high-quality and well-known around the world. Slovenia also boasts a diverse range of pasta with additives: eggs, vegetables (carrots, spinach, kohlrabi), bran (Graham), dairy, etc.

How should pasta be cooked?

Even though pasta is easily cooked, it needs to be done properly. Under- or over-cooked pasta is more difficult to digest and cannot conjure up any gourmet pleasures even if it is covered by the best sauce there is.

Pasta needs to be cooked in a large bowl of boiled salted water so that it does not stick together. Cook 100 grams of pasta and 10 grams of salt per litre of water. If you want to cook 0.5 kg of pasta, thus boil at least 5 litres of water and add 50 grams of salt. The water should boil at a high heat. Add salt right before it boils to enhance the boiling process.

Evenly distribute the pasta in the water, stir it, cover it and, if possible, increase the heat. The double pressure exercised by the heat created by the salt and increased heat compensates for the lowering of the temperature when cold pasta is placed into the water.

When the water and the pasta boil again, remove the cover and continue cooking at a medium heat. Special attention should be paid to stuffed pasta, as strong boiling can cause them to open. The claim that a few spoons of oil need to be added to the boiling water, in which pasta is being cooked, is false, as the boiling process moves all of the fat to the edge of the pot and prevents the pasta from being enveloped by the oil layer that would prevent its sticking together.

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Pay close attention to the cooking pasta and prepare a large sieve. And what about if the pasta is cooked “al dente” (which means that the pasta can be felt between the teeth but should not cause any grinding noises)? If you tear properly cooked spaghetti in two, you can see a slightly lighter small point in the centre. If it is too large (1/3), the pasta is not cooked yet. The only way to verify that pasta is cooked is to try it. When the pasta is no longer raw, but still has its solid texture, do not hesitate. The pasta is cooked enough, which means that you should strain it straight away.

While straining the pasta, shake the sieve thoroughly several times to remove all water. If you do not do that, the cooking process will continue or the water will dillute the sauce and compromise its taste.

Some people like to rinse their pasta with cold water to stop the cooking process, but that is completely unnecessary. If you cook your pasta according to the instructions above, you do not have to rinse it if you serve it immediately. If you want to wait until it’s cooled to be used in a salad or re-heated later, strain it, put it on a baking tray or in a larger pot, pour a few drops of oil over it, stir and wait until it cools down.

Pasta can be bought in dry, frozen or fresh form and can be of various shapes after which various types of pasta are named (fusilli, shells, macaroni, noodles, penne, stars, etc.).

It can be stuffed with meat, vegetables, potatoes, cheese and other extra ingredients.

Its nutritional value is rather low (approximately 1541 KJ or 367 kcal per 100 g). Other additives, eggs and sauces increase both its biological and nutritional value and transform pasta into a rich standalone everyday meal.

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Slovenian tourist farms with exceptional offerings “They actually love to recommend accompanying wine, a glass of another wine with every course, which means that you get a four-course meal and a dessert and 4 glasses of wine for 50 EUR. This is not expensive for luxurious restaurants, but it’s definitely far from cheap for a tourist farm.” This is how one of the Slovenian “culinary critics” “graded” - in my opinion disturbingly - a tourist farm that I also know and which, among other things, is also renowned for its globally-distinguished wines. Really?

Yes. This is how people view and compare the value between luxurious restaurants (the critic is probably the only person who knows what exactly he meant by that) and excellent, or even prestigious tourist farms in Slovenia, of which there are - make no mistake - quite a few. As if the basic costs of running a tourist farm were lower. Yes, you may think that power, gas, heating and water at a tourist farm are cheaper than elsewhere. As if the costs of kitchen and catering equipment, operating and overhead costs, social contributions and labour costs were lower than elsewhere? You may think that everything that a tourist farm grows and produces, that all the food and meat offered there - even though most of it is grown and processed in-house - is practically free of charge. That everything grows by itself, without any kind of knowledge or respect for nature or its pulse. That all the barrels, presses and bottling lines and wine cellar equipment are a given, that someone else provides you with bottles, labels, their design and corks free of charge.

That getting properly trained and educated, looking into the sky every single day to check what nature is going to give and take away from you, gaining the experience to grow and offer the best of the best, is simple. You don’t say.

Mitja Butul

And there are people who dare to write that a diligently selected 5-course menu and almost an entire bottle of various wines produced by a Slovenian winemaker, who has been included in the list of Top 100 winemakers in the world three times, is not cheap? How sad.

But this is how it is and this is how it should not be. All prices are dictated by the market. It is hard to get a free table at the tourist farm assessed by the “culinary critic” during their working hours.

“We believe that, in terms of price, Slovenia has a competitive advantage over the majority of compared countries and regions. Lower prices reduce the price that needs to be paid by the guest, although they may perceive what they have received as having a lower value,” reads the Gastronomy Development Strategy of Slovenia. For this reason, it is extremely dangerous if a person in the name of a medium that dictates public opinion adds their personal opinion on prices. Instead, they should be fair and provide a correct assessment of the ingredients they receive on their plate, the taste, innovation, approach, service, explanation of the dishes, environment and soul intertwined with all that they get served.

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And they should not make any assessments as to what the proper price for a meal at a tourist farm should be.

They should only write how much they paid for their meal and leave it at that.

It is quite possible that by pricing their food and drinks, tourist farms have brought such a condescending attitude upon themselves. It is probably true that many people that visit tourist farms receive the following lunch on their table: soup with žganci and crackling, roasted billy goat leg, meat of a goat raised at an organic farm, fresh bread from the bread oven, apple strudel, in addition to a litre of wine and a collection of fruit and herbs in brandy sauce, perhaps they also get to drink juice made from organic fruit, for 15 EUR per person. Are you kidding me?

How can the tourist farm make any profit, where is the respect for the work done at a farm, respect for animal husbandry, for all the hours spent working in the fields, in the stable, with the animals? Veterinary costs, labour costs, material costs, cleaning, washing, ironing costs? Does the provider perhaps think that nobody will have a meal at their place if they charge “too much” for lunch, breakfast or dinner, which means that the meal is charged at a realistic price? It makes me sad just to think about it. Is this regulated by the market? No, it is not. This is nothing but the mindset of “Slovenceljni” (derogatory term for Slovenes) and, unfortunately, not only them, that you can eat and drink at a tourist farm pretty much for free and can even take some salami and cheese with you.

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And you tell the farmer whose hands are full of blisters and who, despite the fact that he/she had woken up early to milk the cows and bake fresh bread, served you with what he/she had grown, cleared the table, spent time with you, even though he/she still has some work to do in the evening in the cellar, stable or the processing plant, that the meal was really good and that you will be back? Yeah, right! Proper and correct pricing is indeed left to the providers’ discretion and their skillfulness in adapting to the situation on the market. Even though they all serve gourmet cuisine, prices of various providers vary to such an extent that it is impossible to come up with even an approximate market value of their food and drinks, which is the same elsewhere in the world. Dear farmers, those of you who correctly fulfil your missions at your tourist farms: please learn to appreciate what you so diligently grow and process, your work and the work of your family, devoted to working at your farm and creating food for both yourselves and others, before you can be appreciated by other people. Do not let yourselves be underrated by visitors to your tourist farms and eaters, either in words, actions or price.

SLOVINO VINSKO KULINARIČNI TRENDI

SLOVENSKE turistične kmetije z vrhunsko ponudbo Mitja Butul

„V

bistvu najraje

priporočijo kar vinsko spremljavo, ob vsaki jedi kozarec drugega vina, kar pomeni, da dobite štiri jedi in sladico s štirimi kozarci vina za 50 evrov. To ni veliko za razkošne restavracije, za turistično kmetijo pa gotovo ni poceni,“ me je zbodel komentar enega izmed slovenskih „kulinaričnih ocenjevalcev“, ko je „ocenjeval“ tudi meni poznano turistično kmetijo, ki se med drugim ponaša z vini svetovnega slovesa. Aja? Ja. Tako so usmerjeni pogledi in primerjave vrednosti med razkošnimi restavracijami (kaj je s tem mislil, ve le sam) in odličnimi ali celo prestižnimi turističnimi kmetijami, ki jih je, da ne bo pomote, v Sloveniji kar nekaj. Kot da bi bili osnovni stroški na turistični kmetiji nižji. Ja, misli si, da so na kmetiji cenejši elektrika, plin, ogrevanje, voda, da so nižji stroški kuhinjske in gostinske opreme, obratovalni in režijski stroški, prispevki in osebje? Verjetno si lahko misli, da so vsi pridelki in izdelki, živila in meso, ki jih ponudijo na turistični kmetiji, čeprav jih v večini pridelajo in predelajo sami, zastonj. Da zrastejo sami od sebe, brez znanja in spoštovanja narave in njenega utripa. Da so sodi, stiskalnice in polnilne linije ter oprema vinskih kleti samoumevne, da ti nekdo podari steklenice, nalepke in dizajn zanje ter plutovinaste zamaške. Da je šolanje, izobraževanje, vsakodnevno gledanje v nebo, kaj ti bo narava dala in kaj ti bo vzela, in izkušnje, kako pridelati in ponuditi najbolje, enostavne? Pa ja. In nekdo si upa napisati, da pethodni, skrbno izbran meni ter skoraj buteljka raznovrstnih vin slovenskega vinarja, ki se je že trikrat vpisal med stoterico najboljših na svetu, ni poceni? Žalostno. Ampak tako je in tako ne bi smelo biti. Vsako ceno določa trg. In tudi pri tej turistični kmetiji, ki jo je ocenjeval dotični slovenski „ kulinarični ocenjevalec“, je takrat, ko so odprti, težko dobiti prosto mesto. „Ocenjujemo, da ima Slovenija na cenovnem področju konkurenčno prednost pred večino primerjanih držav in pokrajin. Rezultat nižje cene so nižji stroški za gosta, vendar obstaja tudi možnost nižje zaznane vrednosti,“ so med drugim zapisali v Strategiji razvoja gastronomije Slovenije.

In to je velika nevarnost, da nekdo v imenu nekega medija, ki kroji javno mnenje, dodaja svoj osebni komentar o ceni. Pošteno bi moralo biti, da korektno oceni surovine, ki jih dobi na krožnik, okuse, inovativnost, pristop, postrežbo, razlago, okolje in dušo, ki je vtkana v vse postreženo. Izpustite oceno, kaj si kdo misli, da je prava cena na turistični kmetiji. Napiši, koliko si plačal, in to je to. Morda je res, da so turistične kmetije z oblikovanjem cen ponudbe hrane in pijače tudi same krive, da se jih tako podcenjuje. Verjetno je res, da lahko marsikdo obišče turistično kmetijo in dobi na mizo kosilo, npr. juho z žganci in ocvirki, pečeno nogo kozlička, vzgojenega na ekološki kmetiji, svež kruh iz krušne peči, jabolčni štrudelj, s kakšnim litrčkom vina in kolekcijo v žganice namočenih sadežev in zeli, pa še kakšen sok iz ekološkega sadja se verjetno najde, vse skupaj za 15 evrov na jedca. Ma kaj se hecamo? Kje je tu računica, kje je tu spoštovanje do dela na kmetiji, spoštovanje do reje živali, kje so ure in ure dela na polju, v hlevu, z živalmi. Stroški z veterinarji, delavci, materialni stroški, čiščenje, pranje, likanje? Ali je tu miselnost ponudnika, da ne bo prišel nihče k njemu, če bo ponudil „predrago“ kosilo, zajtrk ali večerjo, če bo obračunal svojo ponudbo po realni ceni? Žalostno je samo pomisliti na to. Da trg to ureja? Ni res. To je le miselnost „slovenceljnov“, in na žalost ne le njih, da je mogoče na kmetiji jesti in piti skoraj zastonj in odnesti domov še kakšen kos salame ali sira. Ker kmetu z žuljavimi rokami, ki ti kljub temu, da je zgodaj zjutraj vstal, pomolzel krave in spekel svež kruh, ti postregel to, kar je pridelal, pospravil z mize, se s teboj ukvarjal in ki ga čaka še večerno delo v kleti, hlevu ali v predelavi, rečeš, da je bilo dobro in da boš še prišel? Ma daj!

Področje korektne in „prave“ cene ponudbe res prepustimo ponudnikom in njihovi presoji in spretnosti pri prilagajanju tržni situaciji. Čeprav gre za razred vrhunske kulinarike, so cene pri posameznih ponudnikih tako različne, da jih ne moremo določiti niti orientacijsko, kar je popolnoma v skladu s ponudbo gastronomije drugod po svetu.

In na turistični kmetiji bi se morali, dragi kmetje, tisti, ki korektno opravljate svoje poslanstvo, navaditi, da bi z muko pridelane in predelane pridelke in proizvode znali ceniti najprej sami, spoštovati svoje delo in delo svoje družine, ki je predana kmetiji in ustvarjanju hrane zase in za druge, saj vas bodo potem cenili tudi drugi. Ne dovolite, da vas bodo obiskovalci turističnih kmetij in jedci podcenjevali z besedami, dejanji ali ceno.

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The Tastes of Haloze

C

Contemporary culinary offering of Haloze

uisine and wines mark an invaluable heritage of Haloze and constitute two cornerstones when it comes to developing tourism. Haloze has been gifted with exceptional wine-growing conditions and also boasts a varied culinary tradition. In the past, the culinary offering depended on the social standing of a particular individual, which is why the local cuisine was divided into three sub-categories: peasant, bourgeois and nobility cuisine. Contemporary food providers seek to offer dishes stemming from all three types of cuisine, thus continuing the local tradition and offering their guests a piece of their autochthonous nature. Influences of all three types of cuisine continue to be observed in dishes prepared by both housewives and caterers in Haloze.

The Haloze Culinary Pyramid in harmony with Haloze wines was defined in 2016. Contemporary Haloze cuisine is based on harmony with local wines that form an integral part thereof. The food itself, produced and grown in the local environment with little heavy industry and other environmentally-adverse factors, makes for an exceptional richness of the area.

In the past, Haloze peasants would cook mostly cheaper food; in the majority of cases, dishes did not contain any meat. During winter, local peasants ate various cerealbased dishes, hasty puddings and žganci, preserved and dried meat, sauerkraut and turnip, dry fruit and beans. Dishes were dressed with minced lard, pork fat, crackling and cream. Warm dishes included the so-called “red meat” (standing for desalted meat). Wine was a constant companion during meals and served as a replacement for food, as the local peasants would eat little food and, in some periods, also insufficient amounts.

Bourgeois cuisine was much more varied than peasant cuisine. Fresh meat was much more frequently eaten during regular meals. On festive occasions, the bourgeoisie ate roast pork and white bread. The food was dressed or improved with milk. The bourgeoisie was also familiar with fish-based dishes. Wine formed part of their meals.

As far as the nobility cuisine is concerned, the nobility could get pretty much any food they wanted. They even had their own plantations where citrus fruits were grown for them. A cosmopolitan influence could be observed both in the selection of food and the art of preparing dishes. The local nobility had high regard for the local wine that was a staple feature of their meals.

The development of recipes, adapted to the contemporary era, has been guided by the wish to prepare traditional local dishes in a contemporary way and to draw up menus adapted to the tastes of the present-day consumer, by observing the requirement that all food has to originate from Haloze and can also be purchased on the local markets.

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Present-day typical Haloze dishes are thus: chicken soup, soup made by roasting and browning flour, plum soup, sour soup, potato cooked in boiling water, courgettes in milk soup, turnip purée, “krhljanka” turnip, pasta tatters (mlinci), “sirek”, cottage cheese, dandelions or endive with minced lard and potatoes, black horseradish salad, corn “zlivanke”, “oprešak”, pumpkin mayonnaise, Haloze “gibanica”, Haloze “ftič” (or turkey), stuffed chicken or capon, roast pork, red meat with potato salad, beef in wine sauce, cottage cheese or buckwheat rolled dumplings, buckwheat or corn žganci with crackling, pumpkin flat cake, French beans with crackling, fruit bread. Traditional Haloze dishes, offered in a contemporary way and in harmony with local wines, represent an exceptional potential for the development of the local tourism range and as such constitute one of the main foundations for the creation of a wine and culinary destination. Haloze has its own culinary and wine identity and all the factors required to develop gastronomy and wine tourism.

SLOVINO VINSKO KULINARIČNI TRENDI

OKUSI HALOZ Moderna kulinarična ponudba Haloz

Kulinarika in vino predstavljata neprecenljivo dediščino Haloz in sta osnovna temelja za razvoj turizma.

Haloze imajo izjemne pogoje za vinogradništvo in pestro kulinarično izročilo. Kulinarična ponudba je bila v preteklosti odvisna od družbenega položaja posameznikov, zaradi česar je bila kuhinja razdeljena na kmečko, meščansko in plemiško. Sodobni ponudniki se trudijo v kulinariki ohraniti vse tri kuhinje, saj na ta način nadaljujejo tradicijo in lahko gostom ponudijo delček svoje avtohtonosti. Vsi trije osnovni vplivi pa se še danes kažejo na krožnikih, ki jih pripravljajo gospodinje in gostinci v Halozah. Haloška kulinarična piramida v sozvočju z vini iz Haloz je bila definirana leta 2016. Moderna haloška kulinarika temelji na sozvočju z lokalnimi vini, ki so njen sestavni del. Že sama živila, pridelana v lokalnem okolju, kjer ni oz. je malo težke industrije in drugih za naravo obremenjujočih dejavnikov, predstavljajo izjemno bogastvo.

V haloški kmečki kuhinji je prevladovala uporaba živil nižjega cenovnega razreda, največkrat brezmesnih.

V zimskem času so jedli več jedi iz žit, močnike in žgance, konzervirano in posušeno meso, kislo zelje in repo, suho sadje in fižol. Za zabelo so uporabljali zaseko, svinjsko mast, ocvirke ali smetano. V topli kuhinji so uporabljali »rdeče meso« (meso iz razsola).

Vino je bilo stalni spremljevalec na jedilnikih in je tudi nadomeščalo hrano, ki je bila skromna in v nekaterih obdobjih pomanjkljiva.

V plemiški kuhinji omejitev živil skoraj ni bilo.

Obstajale so celo oranžarije, kjer so za plemstvo gojili agrume. Opazen je svetovljanski vpliv pri izbiri živil in umetnosti priprave jedi. Lokalno vino je bilo tudi v plemiški kuhinji čislano in stalna spremljava pri obedih.

Razvoj receptur, prilagojenih današnjemu času, je usmerjala želja, da se tradicionalna živila iz lokalnega okolja pripravijo na moderen način in sestavijo jedilniki, ki so prilagojeni okusom današnjih potrošnikov, ob upoštevanju zahteve, da so vsa živila iz Haloz in jih je možno tukaj tudi nabaviti.

Tipične haloške jedi so danes: kokošja juha, prežganka, slivova juha, kisla juha, krompir na kropcu, kumare v mlečni juhi, repni pire, repa krhljanka, mlinci, sirek – skuta, sirek, regrat ali endivija z zaseko in krompirjem, solata črne redkve, koruzna zlivanka, oprešak, bučna majoneza, haloška gibanica, haloški ftič (puran, ki ga pogosto imenujejo purica), polnjena kokoš ali kopun, svinjska pečenka, rdeče meso s krompirjevo solato, govedina z vinsko omako, sirovi in ajdovi štruklji, ajdovi ali koruzni žganci z ocvirki, pogača iz buč, stročji fižol z ocvirki, sadni kruh. Tradicionalne haloške jedi, ponujene v moderni izvedbi v sozvočju z lokalnimi vini, predstavljajo izjemen potencial za razvoj turistične ponudbe in kot takšne enega poglavitnih temeljev za nastanek vinsko-kulinarične destinacije. Haloze imajo svojo kulinarično in vinsko identiteto in vse danosti za razvoj z njo povezanega turizma.

Meščanska kuhinja je bila precej bolj pestra. Sveže meso je bilo veliko pogosteje sestavni del jedilnika. Ob prazničnih dneh sta bila na voljo pečenka in beli kruh, hrana pa je bila zabeljena ali izboljšana z mlekom. V meščanski kuhinji so se pojavljale tudi ribje jedi. Vino je bilo del jedilnika.

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Wine marketing Selling concept vs. marketing concept Mojca Nekrep, assistant professor, PhD What is wine marketing, what significance does it have and when should we start implementing it? The basic concept that should be followed is that marketing constitutes a win-win trade for both parties involved - the winemaker, who sells his/her wine, and the customer, who buys the wine. Good wine marketing is associated with important decisions that involve the selling price, point of sale, sales channels and communication methods. Does wine marketing start when your wine cellar is full of wine that you have no idea what to do with? Or when your wine is presented at a salon or competition? When the label and brochure for expensive wine have been designed? When you run out of business cards? Perhaps when the winemaker sells a bottle of his/ her wine at an above-average price? The exact moment marketing processes in the wine industry should be initiated should be based on the understanding that everything starts as soon as you start reflecting on the wine you want to produce that can be successfully sold.

The importance of the marketing concept, which is too often neglected by Slovenian winemakers, should thus not be ignored. Compared to the selling concept adopted by many Slovenian winemakers, the marketing concept always focuses on the customer (and not on the product) and is target-market-oriented (instead of being company and winemaker-oriented). Before offering proper wine or a range of wines, a marketing-oriented winemaker identifies the wishes of his/her customers, which enables him/her to offer them products that comply with their wishes and needs. The reverse approach, in which the winemaker first produces the wine, before asking himor herself how they are going to sell it, does not lead to success. Winemakers should be oriented towards generating profits from satisfied customers, make longterm plans and follow guidelines such as new wine styles, new wines on offer and future markets. The needs of his/her customers, wine lovers, should thus be at the forefront.

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A wine brand and its power play an important role for customers before they make a purchase. A good wine and properly positioned brand are of the utmost importance. Packaging should also be taken into consideration. What kind of opinion will a customer form of a winemaker (who supposedly sells good wine) who delivers unlabelled bottles or delivers the ordered bottles in transport packaging of another packager, or even delivers bottles with damaged labels or bottles with labels containing information that has been manually added, crossed out or corrected by the winemaker?

These are all small details that, however, are of the same importance as the wine in the bottle itself.

Marketing communications skills should also be borne in the mind. In addition to the most frequently used marketing tools, such as advertising, sales promotion, PR, in-person sales, direct marketing, events and experiences, winemakers should also utilise new technologies, in particular by communicating with their customers on their websites and social networks, where both the posted content and optimisation thereof are relevant.

Indispensable platforms that have changed traditional communication for good are Facebook, LinkedIn, Instagram, Google+ and Twitter.

Success can be achieved only by utilising efficient marketing approaches that lead to satisfied customers that all winemakers definitely want to turn into loyal buyers of their products. Slovenian wines are often met with enthusiasm, which constitutes an important advantage on new markets as well. Let’s develop the marketing concept to gain new customers that will be willing to purchase Slovenian wines at fair prices. Since, as you know, the best wine in the eyes of a winemaker is wine that has been both sold and paid for.

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MARKETING VINA B Prodajni koncept vs. marketinški koncept doc. dr. Mojca Nekrep

Kaj je marketing vina

,

kakšen je njegov pomen in kdaj naj se dejansko prične njegovo izvajanje? Osnova, iz katere je potrebno izhajati, je, da predstavlja menjavo, pri kateri obe strani pridobita – vinar, ki vino prodaja, kakor tudi kupec.

Dober marketing vina se navezuje na sprejemanje pomembnih odločitev, ki vključujejo tako prodajno ceno, kot prodajno mesto, prodajne poti in način komuniciranja. Se z marketingom pričnemo ukvarjati, ko imamo polno klet vina in ne vemo kaj z njim? Ali ko se vino predstavi na salonu ali tekmovanju? Ko sta oblikovani etiketa in zloženka za drago vino? Ko nam zmanjka vizitk? Morda takrat, ko vinar prejme nadpovprečno plačilo za prodano steklenico vina?

Pričetek procesov marketinga v vinski branži se skriva predvsem v razumevanju, da se vse prične, ko začnemo razmišljati, kakšno vino bomo pridelali, da ga bomo lahko uspešno prodali.

Ne smemo prezreti pomena marketinškega koncepta, ki je pri slovenskih vinarjih velikokrat zapostavljen. V primerjavi s prodajnim konceptom, ki pri marsikom prevladuje, je v marketinškem konceptu vedno poudarek na kupcu (in ne na izdelku), usmeritev na ciljne trge (in ne na svoje podjetje – vinarstvo).

Marketinško naravnan vinar najprej ugotovi želje potrošnikov in šele nato ponudi vino oz. asortiment ponudbe glede na želje in potrebe potrošnikov.

Pristop, po katerem vinar najprej pridela vino in se šele nato vpraša, kako ga bo prodal, ni vozovnica k uspehu. Vinar naj bo usmerjen k pridobivanju zadovoljnih kupcev, načrtuje naj dolgoročno, vodijo pa naj ga usmeritve, kot so novi stili vin, nova ponudba in bodoči trgi. Usmerjenost v potrebe kupcev – vinoljubov naj bo v ospredju.

lagovna znamka vina in njena moč je za potrošnike eden poglavitnih dejavnikov, ko se odločajo za nakup. Dobro vino in ustrezno pozicioniranje blagovne znamke sta najpomembnejša.

Ne smemo prezreti embalaže. Kakšno mnenje bo imel kupec o vinarju, če mu bo ta, ki bi naj prodajal dobro vino, dostavil steklenice brez etiket ali dostavil naročene steklenice v transportni embalaži nekega drugega podjetja ali morda dostavil steklenice s poškodovanimi etiketami ali dostavil steklenice, na katerih je ročno dopisan ali prečrtan in popravljen del podatkov na etiketi? To so malenkosti, vendar prav tako pomembne kot samo vino.

Ne pozabimo še na veščine marketinškega komuniciranja. Razen najpogostejših načinov, kot so oglaševanje, pospeševanje prodaje, odnosi z javnostmi, osebna prodaja, direktni marketing, dogodki in doživetja, je danes tudi za vinarje pomembno, da ob naštetih uporabljajo nove tehnologije, predvsem komuniciranje na spletnih straneh in v socialnih omrežjih. Tukaj sta pomembni tako vsebina kot optimizacija. Nepogrešljive platforme, ki za zmeraj spreminjajo klasično komuniciranje, so Facebook, Linkedin, Instagram, Google+, Twitter. Šele z uporabo učinkovitih marketinških pristopov je možno doseči uspeh, ki se odraža v zadovoljnih kupcih, pri čemer je cilj zagotovo doseganje zvestobe.

Slovenska vina pogosto navdušujejo, kar je pomembna prednost tudi na novih trgih. Razvijajmo marketinški koncept in pridobivajmo nove kupce, ki bodo slovensko vino pošteno plačali. Saj veste, za vinarja je najboljše prodano in plačano vino.

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It

comes as no surprise that Slovenian wine exports are increasing year after year.This is due to several factors: the quality of Slovenian wines is on the rise, various awards at international wine competitions have been increasing their visibility, winegrowers are undertaking increasingly greater efforts to penetrate foreign markets and foreigners have become familiar with Slovenia in various ways, awakening the desire to also drink Slovenian wines at home. Last but not least, Slovenian wines are boutique wines. Their small production quantities make them a rarity on the global scene that is not available to everyone, thus arousing and encouraging a significant number of wine lovers to seek, demand and discover them on the shelves of foreign shops as well. Either way, the main underlying cause is fairly irrelevant, since the main thing is that Slovenian wines are present on foreign markets. Although … Yes, the devil is in the details. Not in the case of all wines and all wine-growers, of course. I believe, no, I not only believe, I am convinced that I can be justifiably proud of the majority of our wine-growers who have managed to penetrate foreign markets with their wines. The remaining winegrowers, however, have left a bitter taste in my mouth whenever I have come across their wines in foreign shops, which has been further exacerbated by their descriptions of their successful export efforts. Sadly, in this moment, I still find myself at a loss as to whose fault it is that such a bitter taste is in my mouth. Clearly, somewhere in Slovenia is at fault. So, let’s delve into this matter further, shall we! I shall not discuss all the markets reached by our wine-growers or their various approaches that ultimately shape one of the two most important connections that wine-growers establish with consumers. First (I at least hope that is the case) is the agreeability of the wine, and second is the appropriateness of the price of the wine. Or “price performance”, as is thrown around by marketing experts. And since matters of taste clearly cannot be subject to discussion, as had already been discovered two millennia ago by the Ancient Romans, I shall only strive to take a quick peek into this mystical “price performance” business.

To begin, I shall have to highlight one of our wine-growers (as his name is less relevant than the story or coin itself, he shall remain anonymous) who has recently told the media in an interview that not only do his wine exports increase year after year, but that he achieves better prices on foreign markets than on the national one. I visit Austria almost on a weekly basis. Among others, Austria is a wine-growing country from which Slovenians still have a lot to learn. Not in all areas, but, I rest my case … and, of course, I often end up in their shops. Rather regularly, I review the wines available on their shelves. So colour me pleasantly surprised to have noticed an improving selection of wines imported from Slovenia. That was before I noticed the prices. I need to emphasise that my article is by far not an expert analysis of the market or its pricing but merely serves as a personal reflection of the author.

Far from trying to make any generalisations, the fact remains that something is fishy. The same wine variety, the same vintage, almost the same bottle, the same wine-grower – and yet the price of the wine is 15 to 20% lower in Austria than in Slovenia.

Let’s add colour to this by remembering the quote of the same wine-grower that he achieves better prices on foreign markets than on the national one. Well, it does hold water that the sales price is impacted by more than one factor. Although, roughly, it could be said that it is composed of the price that the wine-grower achieves for his wine; the costs of transporting the wine from the wine-grower to the retailer; and the retailer’s margin that shall cover all the related costs and also generate some profit for the shop. When all of that is considered, one reaches the conclusion that, at least in the case of this particular wine-grower, his exports are either financed by local consumers or local wine buyers are victims of greedy retailers. The quote on achieving a higher price abroad than at home can thus be explained in either of the two following ways: - This particular wine-grower told the truth. He does sell his wine to Austrian retailers for a more favourable price compared to Slovenian retailers. But this bears the following question: how can Austrian retailers, which in this case pay a higher price for the wine than Slovenian retailers, sell the wine at a maximum one fifth lower price than is paid by local consumers on the Slovenian market. As retailers are not humanitarian organisations as a rule, but the main driving force behind their business is to generate profit that serves as the basis both for their personal and business survival, the answer is self-evident: even the much lower margins of Slovenian retailers suffice to generate a positive balance in the sales of wines. Which means that margins in Slovenian are, in the best case, too high, and, in the worst case scenario, rip-offs.

- The wine-grower lied. He sells the wine to Austria at a lower price than at home because he has come to terms with the fact that this is the price he needs to pay to conquer the foreign market. Sadly, he does not possess the audacity to admit doing that to local buyers, i.e. the people who (still) ensure his survival. If he were to admit to that, I would still personally gladly purchase his wines.

As has already been mentioned, I have put to the forefront the case of one particular wine-grower and his wines in one particular country. Nevertheless, only one such case is sufficient to compromise the image of an industry in the eyes of the consumer that is supposedly one of the most important industries in establishing both the economic and tourism, well, also the ethical image of a country. As – in the long term, it is always better to create an honest rather than a beautiful but fake image.

Borut Godec

The other side of the export coin 58

SLOVINO VINSKO KULINARIČNI TRENDI

DRUGA SLIKA

IZVOZA Borut Godec

Nobeno presenečenje ni, da izvoz slovenskih vin iz leta v leto narašča. Vzrokov za to je več: kakovost slovenskih vin, naša vina postajajo prepoznavnejša zaradi mnogih priznanj na različnih mednarodnih ocenjevanjih, vinarji vlagajo vedno več truda v prodiranje na tuje trge, tujci spoznavajo Slovenijo na številne načine in to jim prebuja željo po slovenskih vinih tudi doma, nezanemarljiv vzrok pa je tudi, da so slovenska vina butična.

Enostavno so zaradi majhnosti proizvodnje v svetovnem merilu rariteta, ki ni na voljo vsakomur, in ni malo vinoljubcev, ki jih ravno to navdušuje in opogumlja, da pogosteje tudi na policah trgovin v tujini iščejo, zahtevajo in odkrivajo slovenska vina. Konec koncev ni pomembno, kateri od prej naštetih vzrokov je glavni, važno je, da slovenska vina so prisotna na svetovnih trgih. Čeprav ... Ja, spet je »hudič« v podrobnostih.

Ne pri vseh vinih, in ne pri vseh vinarjih, da se razumemo.

Verjamem, ma kaj verjamem, prepričan sem, da sem na večino naših vinarjev, ki so uspeli s svojimi vini prodreti na tuje trge, upravičeno ponosen. So pa tudi tisti drugi, ki so mi vzbudili zelo slab občutek, ko sem njihova vina srečal na policah trgovin v tujini, stanje pa se je še poslabšalo, ko sem slišal njihove opise izvoznih uspehov. Žalostno je, da v tem trenutku ni povsem jasno, na čigavi strani je krivda za ta slab občutek. Jasno pa je, da krivda domuje v Sloveniji. Torej poglejmo! Ne bom razglabljal o vseh trgih, ki jih dosegajo slovenski vinarji, in tudi ne o vseh njihovih različnih pristopih, ki na koncu oblikujejo eno od dveh najpomembnejših povezav vinarjev s potrošniki.

Na prvem mestu (vsaj upam, da je tako) je všečnost vina, na drugem pa cenovna ustreznost, ali price performance, kot to tržniki raje imenujejo. In ker o okusu ni smiselno razpravljati, kot so ugotovili že pred dvema tisočletjema Rimljani, bom pokukal zgolj v ta mistični price performance. Ob tem moram za začetek izpostaviti enega od naših vinarjev (ime ni pomembnejše od zgodbe, zato ga ne bom imenoval), ki je ne tako dolgo nazaj v pogovoru z mediji povedal, da ne le da povečuje izvoz praktično iz leta v leto, temveč tudi, da na tujih trgih dosega boljše cene kot doma. Skoraj vsak teden obiščem Avstrijo. Med ostalim je to tudi vinorodna država, od katere se lahko Slovenci še veliko naučimo. Ne na vseh področjih, pa kljub temu ... In seveda večkrat zaidem tudi v njihove trgovine.

Dokaj redno preletim tudi ponudbo vin na njihovih policah.

Bil sem prijetno presenečen, ko sem opazil, da se ponudba iz Slovenije uvoženih vin izboljšuje. Potem pa – ja, potem sem opazil cene. Poudarjam, to ni strokovna analiza trga in oblikovanja cen na njem, je zgolj osebna refleksija.

Ne želim posploševati. Ampak vseeno tu nekaj ne štima. Ista sorta, isti letnik, povsem enaka embalaža, isti vinar – in cena vina v avstrijskih trgovinah je približno 15 do 20 odstotkov nižja kot je v Sloveniji.

Vse to obarvajmo z izjavo tega istega vinarja, da v tujini dosega boljše cene kot doma. No, res je, da na prodajno ceno vpliva več dejavnikov. Tako na grobo pa bi lahko rekli, da jo sestavljajo cena, ki jo doseže za svoje vino vinar, stroški, ki nastanejo na poti od vinarja do trgovca, in trgovčev pribitek, ki mora zadoščati za stroške in tudi za dobiček trgovine. Ko upoštevamo to, pridemo do zaključka, da vsaj temu vinarju izvoz financiramo kupci doma, ali pa smo kupci vina doma žrtve ropanja naših trgovcev. Kajti možni sta dve razlagi vinarjeve izjave o doseganju višjih cen pri izvozu kot pri prodaji doma:

- Vinar je povedal resnico. Vino avstrijskim trgovcem proda po zanj ugodnejši ceni kot jo dosega pri prodaji trgovcem v Sloveniji. In takoj se postavi vprašanje, kako lahko trgovci iz Avstrije, ki za vino torej plačajo več kot trgovci v Sloveniji, to vino prodajajo po do petino nižji ceni, kot jo plačujemo potrošniki doma. Ker trgovci praviloma niso humanitarci, ampak poslujejo zato, da ustvarijo dobiček, ki je temelj njihovega tako poslovnega kot osebnega preživetja, je odgovor na dlani: tudi bistveno nižje marže kot jih imajo slovenski trgovci, zadoščajo za pozitivno poslovanje pri prodaji vin. Marže v Sloveniji so torej vsaj previsoke, če ne že kar oderuške.

- Vinar se je zlagal. Vino v Avstrijo prodaja po nižji ceni, kot jo dosega doma, ampak je to sprejel kot ceno osvajanja tujega trga. Žalostno pa je, da ne premore poguma, da bi to priznal tudi domačim kupcem, tistim torej, ki mu zagotavljajo (še vedno) preživetje. Če bi to priznal, bi vsaj jaz še vedno s ponosom segal po njegovih vinih.

Kot rečeno, to je primer enega vinarja in njegovih vin v eni državi. Kljub temu pa je že en primer dovolj, da potrošniku pokvari podobo branže, ki naj bi bila ena najpomembnješih pri ustvarjanju tako gospodarske kot tudi turistične, no, pa tudi etične podobe države. Ker – dolgoročno je vedno boljša iskrena kot sicer lepa, ampak lažna podoba.

SLOVINO VINSKO KULINARIČNI TRENDI

59

Podarite znanje

DARILNI BON za začetni tečaj »Sommelier Ljubitelj« izobražujemo že 16 let

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SLOVINO VINSKO KULINARIČNI TRENDI

Preko težav do VINOGRADNIŠKIH ZVEZD Roman ŠTABUC, univ. dipl. inž. kmet.

Specialistična služba za vinogradništvo KGZS Zavod Maribor Vsaka dežela in družba ima v svoji zgodovini pomembne dogodke in osebnosti, ki so odigrale odločilno vlogo v obstoju in razvoju naroda, države, kulture in ekonomije.

Tudi v stoletnem razvoju našega vinogradništva so bile izjemne osebnosti in ustanove, ki so s svojim delom in sposobnostmi doprinesle in predvsem vplivale na razvoj vinogradništva kot ga imamo danes. Vinogradništvo se skozi čas spreminja, razvija in dopolnjuje ga prav vsaka nova generacija vinogradnikov in prav vsako obdobje ima svoje zvezde in zvezdnike, ki svetijo in utirajo pot množici ostalih vinogradnikov. Kot zvezde svetijo drugače, tako so na vinogradniškem nebu pomembne prav vse zvezde in zvezdice, ki skupno ustvarjajo izjemno svetlobo dolgoročno zagotovljenega uspeha.

Ob zvezdah zasanjajmo v naše petindvajsetletne vinogradniške sanje Slovenija po svojih izjemnih in posebnih naravnih danostih spada med svetovne naravne bisere. Edinstveni pa so tudi naši strmi vinogradi, saj spadamo med 4 % najboljših svetovnih strmih leg. Celoten zgodovinski razvoj vinogradništva s stoletno tradicijo, izjemnimi vinorodnimi legami in po kakovosti raznolikimi vini, predstavlja s svojo vinsko narodno kulturo in 30 000 vinskimi zidanicami svetovni unikum. Večji del slovenske vinorodne lepote predstavlja vinogradništvo Podravja, kjer se po stoletni tradiciji in bogati vinski kulturi pridelujejo vrhunsko kakovostna vina iz grozdja, pridelanega v vinogradih na razgibanih strmih gričih. V vsej zgodovini je večina bleščečih vinskih zvezd svoj blesk namenjala drugim, nam pa je bilo prepuščeno zgolj delo za blišč drugih. Sedaj pa nam je dano, mogoče samo za kratek čas, da lahko sami odločamo in ustvarjamo pogoje za svojo domačo vinogradniško aristokracijo in znotraj nje blesteče vinogradniške zvezde in vinske zvezdnike. Danes potrebujemo uspešna vinogradniška podjetja, žive in ustvarjalne vinogradniške kmetije, ob tem pa vinogradnike s pridelovalno etiko naravi prijazne in ekološke pridelave in bogato in vsestransko vinogradniško kulturo, ob tem pa ekonomsko uspešno pridelavo kakovostno odličnih, razpoznavnih ter cenjenih vin, kar bo tudi odločilno pripomoglo k nastanku novih delovnih mest za množico vinogradništvo navdušenih mladih vinogradnikov.V Podravju lahko v kratkem času sedmih let zažari 400 vinogradniških zvezd, od katerih bo nekaj redkih vinskih zvezdnikov ali specializiranih velikih vinarskih podjetij, ki bodo ob sebi združevala roj vinogradniških perzeid (malih vinogradnikov) in bodo močno svetila na vinarskem svetovnem nebu.

Glavnino pa bodo predstavljale družinske vinogradniške zvezde v velikosti od 5–20 ha, ki bodo skupno in dolgoročno z velikimi zagotavljale do 5000 različnih delovnih mest mladim in perspektivnim pridelovalcem.

Ob teh pa naj bi v prihodnosti dobili 5000 ha ekonomičnih in obnovljenih mladih vinogradov. V slovenskem ozvezdju podeželja vidimo možnost, da nam zasveti 50 000 drobnih nežnih lučk v obliki novih delovnih mest. Med temi pa bodo vinogradniške zvezde še posebno zažarele z vsaj 60 % prodajo pridelanega vina na domu nekaj milijonom obiskovalcem v sklopu raznovrstnih storitev in bogatih doživetij najrazličnejših oblik. S skupnim sijajem in našo izjemnostjo bomo na svetovnem turistično-vinskem nebu zarisali novonastalo uspešno in bleščeče slovensko ozvezdje.

Večina teh zvezd ali njihovih zametkov že obstaja, ampak ne svetijo in ne žarijo, dejansko so v temi, ker so napačno obrnjene in slabo usmerjene. In kaj je potrebno storiti, da zasvetijo? Pravzaprav zelo malo.

Z zagotovljenimi splošnimi pogoji se uskladi njihov poenoten, skupen razvoj, ob tem pa bo vsaka bodoča zvezda sama ustvarjala svojo zgodbo . Pri tem pustimo vso svobodo ustvarjalnemu duhu in delovni vnemi, samo skupna pot bo pravilno usmerjena. Za razvoj vsake zvezde poskrbijo tihi spremljevalci, ki bodo omogočili njihovo osebnostno rast in razvoj, ne samo v tehnično-tehnoloških in finančnih veščinah, temveč tudi v osebnostni rasti in dvigu kulturnega stanja duha vinogradnikove osebnosti in zavesti. Ob zagotovljeni infrastrukturi, ki bo vsekakor strošek celotne družbe, naj se zagotovijo dolgoročni brezobrestni krediti bodočim vinskim zvezdam, določi naj se strokovni servis skupine odgovornih strokovnih spremljevalcev, ki bodo tudi soodgovorni, da bodo te zvezde zadovoljno žarele in delovale.

Hitro in dolgoročno lahko samo teh 400 pravilno postavljenih in dobro oskrbovanih vinogradniško-vinskih zvezd zagotavlja več kot 200 milijonov evrske svetlobe samo z nastankom novih delovnih mest ali okrog 10 % preostalega skupnega pridobitnega potenciala novih delovnih mest na slovenskem podeželju.

Preden zamahnete z roko in se nasmehnete tem sanjam, pomislite, da vse, tudi nemogoče, kar smo si želeli, smo složni in povezani tudi uresničili. Zdaj je čas, da se zbudimo in skupno ustvarimo naše sanje z uresničitvijo strategije nastanka slovenskih vinogradniško-vinskih zvezd.

SLOVINO VINSKO KULINARIČNI TRENDI

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Let’s defy the odds to create wine-growing stars! ŠTABUC Roman, B.Sc. (Agr. Eng.)

Wine-Growing Specialist Service, Maribor Institute of the Agriculture and Forestry Chamber of Slovenia

All countries and all societies have been marked by important historical developments and figures that have played a decisive role in the survival and development of a particular nation, country, culture and economy.

In the same manner, the centuries--old Slovenian winegrowing tradition has also been marked by exceptional people and institutes, whose work and skills have contributed and, most of all, affected the development of wine-growing as we know it today. The historical development of wine-growing is an on-going process, changed, developed and complemented over time by every single generation of wine-growers and every single development era is marked by its own stars and celebrities who light and pave the way and development to a large array of other wine-growers. Even though these “stars” shine differently, all major and minor stars in the winegrowing sky that hand in hand create the exceptional light of long-term guaranteed success are of importance.

Let’s look back at the 25-year-old wine-growing dream and the wine-growing “stars”.

Its exceptional natural conditions make Slovenia one of the main natural jewels of the world. Our steep vineyards also make us unique given that we form part of the top 4% steep vineyard sites in the world. The entire historical development of wine-growing in Slovenia that boasts a centuries-old tradition, exceptional vineyard sites, wines of diverse quality, national wine culture and 30,000 vineyard cottages is completely unique. The greater part of what makes Slovenia’s wine-growing beautiful can be attributed to wine-growing in the Region of Podravje, where premium quality wines are produced according to a hundred-year tradition, and the rich wine culture from grapes that grow in vineyards on diverse and steep hills. Throughout its entire history, the majority of bright wine stars have passed on its lustre to others, whereas the only thing left for us to do was to work for someone else’s glory. And now, perhaps even for a short period of time, we have been granted the opportunity to make our own decisions and to create the conditions required to establish our local wine-growing aristocracy and, in its midst, shining wine-growing stars and celebrities. Nowadays, we need successful wine-growing companies, living and creative wine-growing farms, in addition to wine-growers whose production ethics dictate organic and environment-friendly production as well as a rich and diverse wine-growing culture and economically viable production of high-quality, exquisite, visible and valued wines, which shall also significantly contribute to the creation of new jobs and positions that can be filled by a multitude of young and enthusiastic wine-growers.

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During a mere 7 years, 400 wine-growing stars will be able to shine brightly, out of which a small group of wine-growing celebrities and specialised large wine-growing companies, who shall bring together a “shower” of wine-growing Perseids (minor winegrowers) and shine brightly on the wine-growing firmament of the world. The majority of those “stars” will be family-owned wine-growing stars of 5-20 hectares in size, which shall, by joining forces on a long-term basis with the larger “stars”, provide up to 5000 various jobs to young and budding wine-growers, in addition to 5000 hectares of costefficient and restored young vineyards in the future.

In the Slovenian rural star constellation, we can see the possibility of 50,000 small and gentle lights in the Slovenian rural areas, standing for 50,000 new jobs. Among those, our wine-growing stars will shine especially brightly by selling at least 60% of their home-made wine to several million visitors as part of diverse services and rich experiences provided in diverse forms by the Slovenian rural areas. By combining our brightly shining stars and by standing for exception, a newly-created successful and bright Slovenian star constellation will be drawn on the global wine-tourism firmament.

Most of these stars or their seeds already exist but are currently failing to shine brightly; in fact, they have found themselves in the dark by being turned in the wrong or a bad direction. And what is required for them to shine brightly? In fact, very little. By providing the general conditions for unhindered development, we shall coordinate their uniform joint development, in addition to having every single future start creating its own separate story. Our future stars needs to be able to freely exercise their creative spirit and working zeal by only following the correct joint direction.

The development of every single star will be taken care of by quiet companions, who shall facilitate their personal growth and development not solely in terms of technical, technological and financial skills but also their personal growth in general and the cultural state of mind of the wine-grower’s personality and awareness. By providing the required facilities, whose costs shall be borne by society as a whole, we shall provide long-term interest-free loans to future wine-stars, appoint a group of responsible expert companions that shall provide their expertise and shall also be co-responsible to make sure that these stars shine and operate brightly and contently.

Quickly and on a long-term basis, these 400 properly positioned and supplied wine-growing and wine stars can provide a light amounting to more than EUR 200 million by solely creating new jobs or about 10% of the remaining joint potential for profits and new jobs created in Slovenian rural areas.

Before you brush these dreams aside with a mere smile, think how everything, even the impossible, has been achieved by working together and in harmony.

The time has now come to wake up and to hand in hand make our dreams come true by implementing the strategy of creating wine-growing and wine stars on Slovenian soil.

SLOVINO VINSKO KULINARIČNI TRENDI

»IZBRANA KAKOVOST« “SELECTED QUALITY”

MARIBOR Vinarska ulica 14

je nova nacionalna shema kakovosti, ki je namenjena kmetijskim pridelkom oziroma živilom s posebnimi lastnostmi, ki se nanašajo na sestavo, okolju prijazno pridelavo, kakovost surovin, dobrobit živali, posebno zdravstveno varstvo živali, način krmljenja, dolžino transportnih poti, predelavo, hitrost predelave surovin oziroma čim manjšo kasnejšo obdelavo pri skladiščenju in transportu.

Potrošniku zagotavlja, da gre za proizvod s posebnimi lastnostmi in mu jasno sporoča, da je ta redno kontroliran ter v celoti PRIDELAN IN PREDELAN v Sloveniji.

Uprava za varno hrano, veterinarstvo in varstvo rastlin (UVHVVR) je septembra 2016 Inštitutu KON-CERT dodelila pristojnosti za opravljanje storitev kontrole in certificiranja kmetijskih pridelkov in živil z označbo Izbrana kakovost.

Vabimo vas, da se vključite v postopek certificiranja individualno ali skupinsko.

Več informacij lahko dobite na telefonski številki 02 228 49 36 ali e-naslovu irena.kropf@kon-cert.si Z veseljem vam bomo odgovorili na vsa vprašanja.

SLOVINO VINSKO KULINARIČNI TRENDI

is a new national quality scheme intended for agricultural products or foodstuffs with distinctive characteristics related to the composition, environmentally friendly production, raw material quality, animal welfare, specific animal health, feeding method, transport route length, processing, raw material processing speed or minimum subsequent storage and transport processing that serves to guarantee to the consumer that they are purchasing a product with distinctive characteristics and sending them a clear message that the product is subject to regular inspections and that it is 100% PRODUCED AND PROCESSED in Slovenia.

In September 2016, the Food Safety, Veterinary and Vegetation Protection Authority of the Republic of Slovenia (UVHVVR) authorised the KON-CERT Institute to perform inspection and certifying services for agricultural products and foodstuffs labelled Izbrana kakovost (Selected Quality).

You are warmly invited to initiate an individual or group (as a member of a group) certification process.

If you have any further enquiries, please contact us at either +386 (0)2 228 49 36 or at irena.kropf@kon-cert.si We will be more than happy to provide answers to any questions you may have.

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Nove sodobne rešitve v gostinstvu, storitvenih dejavnostih in trgovinah POS Elektronček je vodilni slovenski ponudnik programske in strojne POS-opreme za hotelirstvo, gostinstvo, trgovino in wellnes centre. S svojimi dolgoletnimi izkušnjami in znanjem se programska oprema enostavno prilagodi zahtevam uporabnika in zakonodaji določenega trga.

POS Elektronček nudi programsko opremo pod blagovno znamko PRESTIGE in SIHOT.

Blagovna znamka PRESTIGE je namenjena za: •

Hotelirsko dejavnost

Programska oprema POS Elektronček pod blagovno znamko PRESTIGE in SIHOT zagotavlja z recepcijskimi programi celovito rešitev, namenjeno podjetjem, ki se ukvarjajo z nastanitvenimi in prenočitvenimi dejavnostmi. POS Elektronček je zastopnik na slovenskem trgu za prodajo in usposabljanje hotelskega informacijskega sistema SIHOT, nemškega podjetja GUBSE AG.. Povezava med gostinskim programom GIS Prestige in recepcijskim programom omogoča izstavljanje računov iz blagajne restavracije na sobe gostov. GIS Prestige nam omogoča analitiko nabave, prodaje in zalog z enega mesta, da lahko opravljamo raznovrstne analize na nivojih podjetja, določene PE, skladišča ali posamezne blagajne. Program uporablja metodo zaporednih cen – FIFO-metoda.

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Gostinsko dejavnost

GIS Prestige (Manager in program blagajna) je modularna programska rešitev, zasnovana tako, da lahko v vsakem trenutku z enega ali več mest učinkovito nadzirate poslovanje gostinskega obrata (hotela, restavracije, bara itd.).

Dodatna ponudba za rešitve v gostinstvu: - Daljinski nadzor GIS Info – mobilna aplikacija za hiter pregled in nadzor dogajanja v vašem gostinskem obratu na daljavo.

- Daljinsko naročanje GIS Order in NCR Orderman NCR 7 + , za pobiranje naročil in izdajo računa pri mizi.

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SLOVINO VINSKO KULINARIČNI TRENDI

- Mobilna blagajna – je enostaven program za izdajo računov blaga in storitev na terenu, ki deluje na tabličnih računalnikih in pametnih mobilnih telefonih z operacijskim sistemom Android ali Windows.

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Rešitve za družbeno prehrano

DP Prestige je modularna programska rešitev, namenjena za podporo poslovanja družbene prehrane (v šolah, podjetjih, domovih za ostarele itd.). Sistem omogoča beleženje dobroimetja ali kumulativne porabe na interni plačilni kartici kupca.

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Rešitve za trgovino

Program TS Prestige je program za podporo trgovinskemu poslovanju v maloprodaji, veleprodaji, komisijski prodaji, prodaji od vrat do vrat, na tržnicah, itd.. Ponuja možnost prodaje v manjših prodajalnah, kot tudi večjih prodajnih centrih na več lokacijah. Zasnovan je popolnoma strukturirano in prilagodljivo. V programu lahko vodimo poljubno število podjetij, poslovnih enot, skladišč, blagajn, itd.

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Rešitve za storitvene in sprostitvene dejavnosti

RELAX Prestige je celovita programska rešitev za podporo vsem vrstam storitvenih in sprostitvenih dejavnost, kot so: wellnes, masaže, fitnes, frizer, cvetličarstvo, zobozdravnik, zdravnik in podobno. Posebnost programa je možnost rezervacij z izbiro prostora, izvajalca in termina storitve ter vodenje kartoteke stranke.

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Vstopični sistem

VS Prestige je namenjen prodaji in rezervaciji vstopnic in abonmajev za gledališča, kulturne domove, kina, športne objekte, itd.

Svetovanje, podpora in servis POS Elektronček s svojimi zaposlenimi skrbi, da strankam pravilno svetuje glede na njihove zahteve in specifike že ob nakupu novih programskih rešitev. V fazi uvajanja uporabnika usmeri v pravilno uporabo njihovih rešitev, s tem da skozi sistem postavijo kontrolne točke, da vodstvo lahko učinkovito vodi in nadzira poslovanje določenega segmenta v poslovanju oziroma celotnega poslovanja v hotelu, gostinskem obratu, wellnesu ali trgovinski dejavnosti.

Servisna služba nudi učinkovito vzdrževanje programske opreme preko Help deska ali direktno na terenu vse dni v tednu.

SLOVINO VINSKO KULINARIČNI TRENDI

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Fina Ostrina Razumevanje ostrine na Japonskem je verjetno ključ do dogovora, zakaj so ravno japonski noži na vrhu lestvice priljubljenosti kuharskih mojstrov po vsem svetu.

Od noža pričakujemo še čim bolj dolgotrajno ostrino in njeno enostavno vzdrževanje ter nerjaveče rezilo.

Ostrina namreč za Japonce že tradicionalno vključuje pojem okusa in svežine, zato njihova skrb za ostrino rezila izhaja iz enega samega cilja – da ta čim manj poškoduje stene celic mesa in zelenjave.

A bolj ko nadgrajujemo naše kuharsko znanje in bolj ko so živila v naših kuhinjah sveža in kakovostna, pomembnejše postaja vprašanje kakovostne obdelave živil.

In tako se neizogibno soočimo s pravim pomenom ostrine rezila pri pripravi hrane.

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Le tako se zmanjša izločanje sočnih sestavin celic, kar ohranja svežino in okus. Bolj ko je ostrina fina, okusnejša bo tako sveža kot obdelana hrana.

Celotna tehnologija in proces izdelave nožev na Japonskem sta tako zasnovana s ciljem ustvarjanja čim bolj fine ostrine, ki pa temelji na izbiri in obdelavi jekla, saj je v deset tisočletni tradiciji izdelave nožev ključni napredek povezan ravno z lastnostmi jekla.

www.osterrob.si SLOVINO VINSKO KULINARIČNI TRENDI

Fotograf: Mitja Kobal

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žitek kuhanja se začne, kadar ostrina rezila v našo kuhinjo vnese enostavno in lahkotno rezanje ali sekljanje, hkrati pa vnese eleganco v naše gibe in poživi kuharsko izkušnjo.

ZGODBA Z NASLOVNICE 30. svečana trga tev Stare trte sveta z mar trte, najstarejše iborskega Lent a: 119 grozdov Rekordni gr 71 kg pridelka Viničar Stare tr ozd 1315 gramov te je Stane K Kletarjenje Faku lteta za kmetijs ocutar tv Prvi grozd je o drezal William o, UM Carso vinar iz Kaliforn n, ije V Mariboru, 2. oktobra 2016

30th ceremonia l Old Vine, the ol grape harvest of the de located in the Le st vine in the world, nt Quarter of M aribor 119 grapes 71 Record-holding kg of harvest gr Wine-keeper of ape: 1315g the Old Vine: Cellaring: Faculty Stane Kocutar of Agricul University of M ture, arib First grape cut

by William Car or son, a wine-m Done in Maribor aker from California , on 2 October 2016

Cover story SLOVINO VINSKO KULINARIČNI TRENDI

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MARIBORSKA VINSKA POT / MARIBOR WINE PATH

sprehodite se po vinotekah v središču Maribora, se pobliže spoznajte z izvrstnimi štajerskimi vini in njihovimi pridelovalci ter preizkusite odlično lokalno kulinariko. / Visit the wine shops in the centre of Maribor, become acquainted with excellent Styrian wines and their producers and try the exquisite local cuisine.

Paket Mariborska vinska pot vključuje 3 postojanke / The Maribor Wine Path package includes 3 stops: • Vinski bar DVeri-Pax / Dveri-Pax Wine Bar • Vinoteko Maribor - VoDni stolP / MariBor - WaTer ToWer Wine ShoP • Hišo stare trte / houSe of The olD vine terMin: Obisk je mogoč v obratovalnem času posamezne vinoteke/postojanke oziroma za skupine po predhodni najavi (primerno za posameznike individualno ali za organizirane skupine) / Dates: visits are possible during the opening hours of each wine shop/stop for groups by prior arrangement (suitable for individuals or organised groups) Cena Paketa: 9 eUr / Package Price: 9 eur Cena kupona za posamezno postojanko: 3,50 EUR / Coupon price for individual stops: 3.50 eur Paket VkljUčUje: 6 vinskih vzorcev s spremljajočo lokalno kulinarično ponudbo. / the Package incluDes: 6 wine samples with the accompanying local culinary offer.

Ob nakupu paketa ali kuponov prejmete še načrt mesta, da se boste lahko brezskrbno sprehodili po starem mestnem jedru. / When purchasing the package or coupons you receive a city map, so you can walk the old city centre carefree. *Možnost doplačila za strokovni vodeni ogled na temo vinske kulture mesta. / *optional price supplements for professional guided tours on the topic of city's wine culture.

Več inforMaCij in PrijaVa / More inforMaTion anD Signing uP: www.maribor-pohorje.si tiC Maribor, Partizanska cesta 6 A | T: +386 (0)2 234 66 11 | E: tic@maribor.si Hiša stare trte,Vojašniška ulica 8 | T: +386 (0)2 25 15 100 | E: stara-trta@maribor.si

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SLOVINO VINSKO KULINARIČNI TRENDI

Salon VinDel 2016 podpirajo

S A L O N

VinDel 016

Zavod SloVino, Zavod za turizem Maribor - Pohorje, Steklarna Rogaška d.o.o., Pullus - Ptujska klet, Vin.si, Radgonske gorice d.d., Slow Food Primorska, Slow Food Štajerska, Wexiodisk, DSP d.o.o., Čokolade Strast, Kogast Grosuplje d.d., Sejem Wine Prague, Višja strokovna šola za gostinstvo in turizem Maribor, Hiša stare trte, Kulturno in izobraževalno društvo Kelih, Srednja šola za gostinstvo in turizem Maribor, Agro Zavarovalnica, podružnica v Sloveniji, Messer Slovenija d.o.o., Hotel Draš, Gondola Fun Bar, Časopis Wine & Degustation, Digitalni tisk Demago d.o.o., Optika Arena, HIGH.si, Kava Italcream, Oljarna Kocbek, POS Elektronček, Prefekt intelektualne storitve d.o.o., Sommelier.si, WAF.si

Wine & Culinary Fair

Sodelujoči razstavljavci Exhibitors Salon VinDel 2016 9. mednarodni salon vina in delikates SloVino

basic

K U L T U R N O IN IZOBRAŽEVALNO DRUŠTVO

SREDNJA ŠOLA ZA GOSTINSTVO IN TURIZEM MARIBOR

K E L I H

Medijski partnerji Salon VinDel 2016

26. oktober 2016 Hotel Draš Maribor www.vindel.si

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

SLOVINO VINSKO KULINARIČNI TRENDI

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VINO - WINES - VINO - WINES - VINO - WINES AVIN, vinogradništvo in vinarstvo Gradišče pri Vipavi 39 5271 Vipava avin@siol.net, +38641708087 www.avin.si Bjana Biljana 38 5212 Dobrovo, bjana@siol.net +38631339931 www.bjana.si Ca'di Rajo, Deliz d.o.o.

Ribniška ulica 8 2000 Maribor, info@deli-z.si +38641506393 www.deli-z.si

Vipavska dolina

Pinela 2015, suho Zelen 2015, suho Pikolit 2007, sladko

Goriška Brda

Penina Brut, suho Penina Brut rosé, suho Penina Cuvée prestige 2011, suho

Veneto Italija

CV - Colja vino Coljava 30 6223 Komen, matejcolja@gmail.com +38631492363 www.cv-wine.com

Kras

Penina chardonnay Epsilon Luxxo, extra suho Penina glera Epsilon Gold, extra suho Penina glera Epsilon Platinum, suho Penina raboso, pinot noir Epsilon Pink, extra suho Izbrani teran ptp 2011, suho QV, rdeča zvrst 2011, suho Vitovska grganja 2008, suho

Čarga since 1767, vinogradništvo in vinarstvo Pristavo 2, 5212 Dobrovo info@carga.si, +38641692292 www.carga.si

Goriška Brda

Jakot 2015, suho Penina Donna regina 2008, brut nature Modri pinot 2011, suho Cabernet sauvignon 2013, suho Ta star, rdeča zvrst 2009, suho

Čebelarstvo in kmetija Kerin Bučerca 17, 8270 Krško boza.kerin@gmail.com +38640439236

Slovenija

Vino ameriškega slamnika 2016

www.vindel.si

Ekološko vinogradništvo

Dolc 1834 Drašiči 13, 8330 Metlika dolc.1834@gmail.com +38641788938 www.vinogradnistvo-dolc.com

Bela krajina

Sauvignon 2015, suho Rumeni muškat 2015, sladko Modra frankinja 2015, suho Modra frankinja 2011, suho Rumeni muškat, izbor 2012, sladko

Dvorsko vino, Jana Sever Pesniški Dvor 18 2211 Pesnica pri Mariboru dvor@siol.net, +38641662071

Štajerska Slovenija

Rumeni muškat Dvorsko vino 2015, polsladko Dišeči traminec Dvorsko vino 2015, polsladko Dvorska penina 2012, suho

Eko kmetija Plahuta Marezige 22b 6273 Marezige vinoplahuta@gmail.com +38640800322

Slovenska Istra

Malvazija 2014, suho Refošk 2015, suho Rose 2015, polsladko

Ekološko vinogradništvo Rodica Truške 1c, 6273 Marezige info@rodica.si +38631759744 www.rodica.si

Slovenska Istra

Malvazija 2014, suho Truške, rdeča zvrst 2008, suho Rumeni muškat 2014, suho

Enoteka Ljutomer, Vinopolis d.o.o.

Prešernova ulica 1, 9240 Ljutomer sandra@enoteka.si +38631229778 www.enoteka.si

Štajerska Slovenija

Laški rizling Vinarstvo Trop 2013, suho Chardonnay Ekološka kmetija Šoster 2014, suho Rumeni muškat Vinarstvo Ozmec 2014, posladko

www.sommelier.si 72 VINO - WINES - VINO - WINES - VINO - WINES

Fana posestvo, Peter Jakončič Vipolže 19a, 5212 Dobrovo info@fana.si +38640363777 www.fana.si

Goriška Brda

Dofin, rdeča zvrst 2012, suho Rebula 2013, suho Menuet, bela zvrst 2013, suho

Gala mirna in peneča vina Pesnica pri Mariboru 50e 2211 Pesnica pri Mariboru info@vinogala.si, +38641670176 www.vinogala.si

Štajerska Slovenija

Sivi pinot Gala 2015, suho Rumeni muškat Gala 2015, polsladko Gala penina renski rizling 2012, suho Gala penina rosé, modri pinot 2012, zelo suho Gala penina jagoda, aromatizirana penina 2012, polsuho

Gönc Winery Rabelčja vas 60, 2250 Ptuj peter@gonc.si +38641679789 www.gonc.si

Štajerska Slovenija

Mali Gönc, bela zvrst 2015, suho Sivi pinot 2015, suho Beli pinot 2015, suho G136-Gamay 2015, suho G136-Merlot 2015, suho

Gostišče Sobočan Celovška cesta 13, 2354 Bresternica mitja.sobocan@gmail.com +38641716520 www.sobocan.si

Štajerska Slovenija

Renski rizling 2015, polsuho Chardonnay 2015, polsuho Sauvignon 2015, polsuho

Hiša vin Emino Obrtniška 2, 3240 Šmarje pri Jelšah tajnistvo@kz-smarje.si +38638181800 www.emino.si

Štajerska Slovenija

Modra frankinja Eminent 2012, suho Chardonnay Eminent 2015, suho Sauvignon 2015, suho Renski rizling 2015, polsladko Penina rose Boemme, polsuho

Hiša vina Doppler Doljna Počehova 34 2211 Pesnica pri Mariboru mihaela@doppler.si, +38641737373 www.doppler.si

Štajerska Slovenija

Penina 2015, suho Sauvignon 2015, suho Sauvignon 360° 2015, suho

www.slovino.com Istenič d.o.o.

Celovška cesta 72, 1000 Ljubljana office@istenic.si +38615157885 www.istenic.si Klet Brda Zadružna cesta 9, 5212 Dobrovo info@klet-brda.si +38653310102 www.klet-brda.si Klet Krško, KZ Krško z.o.o.

Rostoharjeva 88, 8270 Krško info@kz-krsko.si +38674882500 www.kz-krsko.si

www.benedetic.si

Bizeljsko Sremič

Penina No 1, suho Penina Gourmet rosé 2011, suho Penina Prestige extra brut, zelo suho

Goriška Brda

Peneči muškat 2015, sladko Krasno belo, bela zvrst 2015, suho Krasno rdeče, rdeča zvrst 2014, suho Chardonnay Bagueri 2011, suho, Merlot Bagueri 2012, suho Prvin, rdeča zvrst 2016, suho

Bizeljsko Sremič Dolenjska

Beli pinot 2015, suho Modra frankinja Prestige 2009, suho Modra frankinja, suhi jagodni izbor 2012, sladko Cviček ptp 2016, suho

Kmetija Benedetič Vipolže 65, 5212 Dobrovo info@benedetic.si +38641821638 www.benedetic.si

Goriška Brda

Merlot Brgalot 2011, suho Brgalot, zvrst 2013, suho Sauvignonasse 2015, suho Rebula 2015, suho Sivi pinot 2015, suho

Kmetija Fleisinger Sp. Ivanjci 31, 9245 Sp. Ivanjci kmetija.fleisinger@gmail.com +38631612721 www.kmetija-fleisinger.si

Štajerska Slovenija

Ivan, bela zvrst 2016, polsuho Anton, rdeča zvrst 2016, suho Sauvignon 2016, suho

www.vindel.si VINO - WINES - VINO - WINES - VINO - WINES

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Kmetija Prinčič Kozana 11, 5212 Dobrovo info@princic.si +38653041272 www.princic.si Kmetija Tomažič Vrhpolje 77, 5271 Vipava kmetija.tomazic@siol.net +38651344217 www.kmetija-tomazic.com

Goriška Brda

Vipavska dolina

Chardonnay 2015, suho Modri pinot 2014, suho Rebula 2015, suho Mihael belo, bela zvrst 2014, suho Mihael rdeče, rdeča zvrst 2012, suho Sauvignon 2015, suho Pinela 2015, suho Penina Jerneja 2015, polsuho Merlot Gospod črni 2013, suho Penina Aleksandra 2015, polsladko

Lepa Vida Osek 4b, 5261 Šempas matija@lepavida.si +38640299662 www.lepavida.si

Vipavska dolina

Mi, bela zvrst 2015, suho Rosé 2015, suho Chardonnay Vi, barrel fermented 2015, suho Malvazija 2015, suho

Mabat Int d.o.o.

Kapele 2, 8258 Kapele info@mabat-int.si +38674523100 www.mabat-int.si

Champagne Francija Penedes Španija

Taittinger brut Taittinger prestige rosé Freixenet Cordon Freixenet Ice

Makovec Bogdan in Boštjan, Mansus Brje 79, 5263 Dobravlje mansus.makovec@siol.net +38641648524 www.mansus.si

Vipavska dolina

Malvazija 2015, suho Sivi pinot 2015, suho Merlot 2010, suho

Matic Vizjak Zadrže 19, 3240 Šmarje pri Jelšah matic.vizjak@gmail.com +38641913999 www.kmetija-vizjak.si

Štajerska Slovenija

Čili vino, aromatizirana pijača na osnovi vina z dodatkom čilija, 2015 Čili vino, aromatizirana pijača na osnovi vina z dodatkom čilija, 2016

www.vindel.si

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Mavrič Danilo Wines Plešivo 36a 5212 Dobrovo vinarstvo.mavric@siol.net +38631270282

Goriška Brda

Rebula 2015, suho Sivi pinot 2015, suho, Gusto 2015, suho Chardonnay selekcija 2015, suho Mavric, rdeča zvrst 2010, suho Cabernet sauvignon Selekcija 2010, suho

Monterosso d.o.o.

Poljska pot 4, 1000 Ljubljana slaven.delezan@monterosso.si +38641384544 www.monterosso.si

Istra Hrvaška

Malvazija 2015, suho

Movia, Kristančič Aleš Ceglo 18, 5212 Dobrovo movia@siol.net +38653959510 www.movia.si

Goriška Brda

Lunar 2013, suho Penina Puro 2006, suho Ambra 2012, suho Gredič 2015, suho Modri pinot 2010, suho

P&F Jeruzalem d.o.o.

Kolodvorska cesta 11, 2270 Ormož info@jeruzalem-ormoz.com +38627415700 www.jeruzalum-ormoz.com

Štajerska Slovenija

Šipon Gomila Single Vineyard Selection 2015, suho Sauvignon Gomila Single Vineyard Selection 2015, suho Chardonnay Gomila Single Vineyard Selection 2015, suho Sivi pinot Gomila Single Vineyard Selection 2015, suho Traminec izbor Gomila 2011, sladko

P&F Jeruzalem d.o.o.

Kolodvorska cesta 11, 2270 Ormož info@jeruzalem-ormoz.com +38627415700 www.jeruzalum-ormoz.com

Štajerska Slovenija

Penina Rose Jeruzalem Ormož, polsuho Penina Sauvignon Jeruzalem Ormož, polsuho Muškatna penina Jeruzalem Ormož, polsuho Rumeni muškat Jeruzalem Ormož 2015, polsuho

www.slovino.com VINO - WINES - VINO - WINES - VINO - WINES

Pernod Ricard Slovenija d.o.o.

Vurnikova ulica 2, 1000 Ljubljana martin.kosaber@pernod-ricard.com +38641969596 www.pernod-ricard-slovenia.com

Avstralija Čile Španija

Jacob's Creek sparkling rosé, suho Cabernet sauvignon Casillero del Diablo 2014, suho Campo Viejo Tempranillo 2014, suho

Posestvo Berce Draga 20a, 5294 Dornberk info@posestvo-berce.si +38631886277 www.posestvo-berce.si

Vipavska dolina

Sauvignon 2015, suho Merlot 2013, suho Cabernet sauvignon 2013, suho

Posestvo Passero Tešanovci 24, 9226 Moravske toplice info@passero.si +38641970244 www.passero.si

Prekmurje

Cuvée, bela zvrst 2015, polsuho

PRA-VinO, družinsko posestvo Čurin - Prapotnik Kog 14-15, 2276 Kog info@pra-vino.si, +38641329429 www.pra-vino.si

Štajerska Slovenija

Šipon 2015, suho Sauvignon 2015, polsuho Rumeni muškat, izbor 2015, sladko

Prilika d.o.o.

Trubarjeva cesta 48, 1000 Ljubljana info@cantonandco.si +38659146880 www.cantonandco.si

Andaluzija Španija

Tempranillo Canton & Co 2013, suho Surah Canton & Co 2013, suho

Ptujska klet d.o.o.

Vinarski trg 1, 2250 Ptuj tanja.vinkler@perutnina.eu +38627879810 www.pullus.si

Štajerska Slovenija

Sauvignon, arhiva 1978 Traminec, arhiva 1983 Renski rizling Pullus 2015, polsuho Chardonnay Pullus 2015, suho

www.slovino.com Ptujska klet d.o.o.e Vinarski trg 1, 2250 Ptuj tanja.vinkler@perutnina.eu +38627879810 www.pullus.si

Štajerska Slovenija

Ptujska klet d.o.o.

Vinarski trg 1, 2250 Ptuj tanja.vinkler@perutnina.eu +38627879810 www.pullus.si

Štajerska Slovenija

Radgonske gorice d.d.

Jurkovičeva ulica 5, 9250 Gornja Radgona info@radgonske-gorice.si +38625648510 www.radgonske-gorice.si

Štajerska Slovenija

Radgonske gorice d.d.

Jurkovičeva ulica 5, 9250 Gornja Radgona info@radgonske-gorice.si +38625648510 www.radgonske-gorice.si Radgonske gorice d.d.

Jurkovičeva ulica 5, 9250 Gornja Radgona info@radgonske-gorice.si +38625648510 www.radgonske-gorice.si

Štajerska Slovenija

Štajerska Slovenija

Sauvignon Pullus 2015, suho Sauvignon G Pullus 2015, suho Rumeni muškat Pullus 2015, polsladko Traminec Pullus 2015, polsladko Pinky Chick 2015, polsladko Žametovka 2015, suho Haložan 2015, polsuho Traminec G Pullus, vzorec iz tanka 2015 Zlata radgonska penina 2012, polsuho Zlata radgonska penina 2012, suho Zlata radgonska penina 2012, zelo suho Zlata radgonska penina rosé, 2011, suho Zlata radgonska penina Selection 2012, zelo suho Zlata radgonska penina Selection rosé 2011, zelo suho Zlata radgonska penina Millesime 1999, zelo suho Srebrna radgonska penina 2015, polsuho Srebrna radgonska penina 2015, suho Penina Traminec 2015, polsladko Ciconia, bela zvrst, 2015 suho Ciconia, rdeča zvrst 2015, suho

www.vindel.si VINO - WINES - VINO - WINES - VINO - WINES

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Vina Bordon Dekani 63, 6271 Dekani kmetija.bordon@gmail.com +38641315529 www.vinabordon.si

Slovenska Istra

Malvazija 2015, suho Refošk Evina penina 2015, brut Rumeni muškat 2013, polsladko Refošk 2009, suho Bon d'or, rdeča zvrst 2010, suho

Vina Bračko Spodnje Hlapje 22, 2222 Jakobski Dol info@vinabracko.si +38631533703 www.vinabracko.si

Štajerska Slovenija

Sauvignon 2015, suho Renski rizling 2015, polsuho Rumeni muškat 2015, posladko

Vina Brič Dekani 3a, 6271 Dekani tajnistvo@kemiplas.si +38656699140 www.vinabric.si

Slovenska Istra

Sladki muškat 2015, sladko Cabernet sauvignon 2009, suho Merlot 2007, suho Refošk 2015, suho

Vina Dornberg d.o.o.

Zalošče 29d, 5294 Dornberk info@vinadornberg.si +38653017688 www.dornberg.si

Vipavska dolina

Cabernet sauvignon 2015, suho Merlot arhiva 2011, suho Cabernet sauvignon, barrique 2011, suho Beli pinot, barrique 2011, suho Rebula, barrique 2013, suho

Vina Emil in Ken Tavčar Kreplje 34 6221 Dutovlje emil.tavcar@siol.net +38657640484

Kras

Teran Tauzer 2013, suho Vitovska grganja 2011, suho

Vina Fornazarič Vogrsko 167, 5293 Volčja Draga ivan.fornazaric@gmail.com +38641383879 www.kmetija-fornazaric.com

Vipavska dolina

Cuveé, bela zvrst 2015, suho Chardonnay 2012, suho Sauvignonvert 2011, suho Rubino, rdeča zvrst 2012, polsuho

www.slovino.com Vina Gjerkeš Fikšinci 49, 9262 Rogašovci info@vina-gjerkes.com +38641623125 www.vina-gjerkes.com

Prekmurje

Laški Rizling 2015, suho Renski rizling 2015, suho, Sivi pinot 2015, suho Rumeni muškat 2015, polsuho Chardonnay 2015, suho Chardonnay Woodstock, zorjen v lesu 2012, suho

Vina Joannes, Boštjan Protner Vodole 34, 2229 Malečnik vino@joannes.si +38641654305 www.joannes.si

Štajerska Slovenija

Renski rizling 2015, suho Renski rizling 2010, suho Modri pinot, magnum 2012, suho

Vina Kavčič Brje 84, 5263 Dobravlje miran@vina-kavcic.si +38640287882 www.vina-kavcic.si

Vipavska dolina

Barbera San Martin 2011, suho Merlot rose San Martin 2015, suho Malvazija San Martin 2015, suho

Štajerska Slovenija

Laški rizling 2015, suho Muškat 2015, suho Sauvignon 2015, suho

Vipavska dolina

Zelen 2015, suho Merlot 2011, suho Cabernet sauvignon 2011, suho

Vina Oskar Malečnik 255 2229 Malečnik vinaoskar@gmail.com +38631342062 Vina Poljšak Gradišče pri Vipavi 39a, 5271 Vipava info@vinapoljsak.com +38641441001 www.vinapoljsak.com

www.vindel.si VINO - WINES - VINO - WINES - VINO - WINES

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Vina Ronk Vipolže 94, 5212 Dobrovo info@vinaronk.si +38641846470 www.vinaronk.si Vina Sanabor Ravnje 10 6222 Štanjel igor.sanabor@siol.net +38651619204

Goriška Brda

Rebula 2015, suho Cabernet sauvignon 2013, suho Merlot 2012, suho

Kras

Penina Pallidia 2012, brut natur Penina Floridia 2012 extra brut Cabernet sauvignon 2012, suho

Vina Senekovič Spodnji Jakobski Dol 64, 2222 Jakobski Dol vina.senekovic@gmail.com +38641514422 vina-senekovic.si

Štajerska Slovenija

Laški rizling 2015, suho Rumeni muškat 2015, polsladko Zweigelt, rosé 2015, polsuho

Vina Ščurek Plešivo 44, 5212 Dobrovo stojan.scurek@gmail.com +38641625842 www.scurek.com

Goriška Brda

Modri pinot 2012, suho Jakot 2015, suho Sivi pinot 2015, suho Beli pinot 2015, suho Chardonnay 2015, suho

Goriška Brda

Stara brajda, bela zvrst, suho Stara brajda, rdeča zvrst 2012, suho Medana novo, 2016, suho Kontra, bela zvrst, suho UP, rdeča zvrst, suho

Vina Ščurek Plešivo 44, 5212 Dobrovo stojan.scurek@gmail.com +38641625842 www.scurek.com Vina Štoka Krajna vas 1d, 6221 Dutovlje vinastoka@gmail.com +38641667125 www.stoka.si

Kras

Vitovska grganja 2015, suho Cara, bela zvrst 2011, suho Teran 2015, suho Carsus, rdeča zvrst 2011, suho Teranova penina 2011, suho

www.vindel.si Vina Ušaj - Ussai Črniče 56 5262 Črniče ussai@siol.com +38653666075

Vipavska dolina

Cabernet sauvignon 2011, suho Rosé 2009, suho Merlot 2009, suho

Vina Vehovar Lokanja vas 13, 2310 Slovenska Bistrica vino.vehovar@gmail.com +38631780547 www.vina-vehovar.si

Štajerska Slovenija

Sauvignon 2015, suho Traminec 2015, polsladko Pubec, bela zvrst 2016, polsuho

Vina Vrabec Pliskovica 6 6221 Dutovlje vrabec.vrabec@siol.net +38631589480

Kras

Izbrani teran ptp 2015, suho Cabernet sauvignon 2014, suho Vitovska grganja 2014, suho

Dolenjska

Modra frankinja Modri Zajc Prestige 2011, suho Cviček ptp 2015, suho Rumeni muškat 2015, polsladko

Slovenska Istra

Penina Capris Muškat 2015, doux Refošk Rex Fuscus 2015, suho Cabernet Shiraz Capris 2011, suho Malvazija 2015, suho Sladki refošk 2015, sladko

Vina Zajc, Sporti d.o.o.

Pod Trško goro 1, 8000 Novo mesto info@sporti.si +38651647179 www.zajc.si Vinakoper d.o.o. Šmarska cesta 1, 6000 Koper vinakoper@vinakoper.si +38656630101 www.vinakoper.si

78

www.sommelier.si VINO - WINES - VINO - WINES - VINO - WINES

Vinakras z.o.o. Sežana Sejmiška pot 1a, 6210 Sežana vinakras@siol.net +38657313444 www.vinakras.si

Kras Primorska

Izbrani teran ptp 2015, suho Teran Prestige ptp 2014, suho Penina Rosé 2015, suho Vitovska Prestige 2011, suho Rdeči cuvée 2013, suho

Vinar Kupljen Okoslavci 2a, 9244 Sv. Jurij ob Ščavnici kupljen.franc@tusmobil.club +38641685178 www.kupljen.si

Štajerska Slovenija

Sauvignon 2015, suho Muškat ottonel 2015, polsuho Traminec 2015, polsladko

Vinarija Zvonko Bogdan Tuk Ugarnice bb, Sr-24000 Subotica info@vinarijazvonkobogdan.com +381244150273 www.vinarijazvonkobogdan.com

Srbija

Pinot grigio 2015 Sauvignon blanc 2015 Pinot blanc 2015, Chardonnay 2015 Merlot 2014 Cabernet franc Frankovka 2014

Vinarska zadruga Haloze z.o.o. so.p.

Videm pri Ptuju 54, 2284 Videm pri Ptuju vinarska.zadruga@haloze.org +38627953200 www.vidovaklet.haloze.org

Štajerska Slovenija

Šipon Šmigoc 2015, suho Chardonnay Šmigoc 2015, suho Sivi pinot Šmigoc 2015, polsuho

Vinarska zadruga Haloze z.o.o. so.p.

Videm pri Ptuju 54, 2284 Videm pri Ptuju vinarska.zadruga@haloze.org +38627953200 www.vidovaklet.haloze.org

Štajerska Slovenija

Laški rizling Gorjup 2015, polsladko Sauvignon Gurjup, pozna trgatev 2015, polsladko Šipon Gorjup, pozna trgatev 2015, polsladko

Vinarska zadruga Haloze z.o.o. so.p.

Videm pri Ptuju 54, 2284 Videm pri Ptuju vinarska.zadruga@haloze.org +38627953200 www.vidovaklet.haloze.org

Štajerska Slovenija

Penina Vina Zavec 2013, polsuho Sauvignon Vina Zavec 2015, suho Sivi pinot Vina Zavec 2015, suho

www.slovino.com Vinarska zadruga Haloze z.o.o. so.p.

Videm pri Ptuju 54, 2284 Videm pri Ptuju vinarska.zadruga@haloze.org +38627953200 www.vidovaklet.haloze.org

Štajerska Slovenija

Sauvignon Kobal 2015, suho Sivi pinot Kobal 2015, suho Rumeni muškat Kobal 2015, polsladko Penina Kobal 2015, extra brut

Vinarska zadruga Haloze z.o.o. so.p.

Videm pri Ptuju 54, 2284 Videm pri Ptuju vinarska.zadruga@haloze.org +38627953200 www.vidovaklet.haloze.org

Štajerska Slovenija

Renski rizling Pungračič 2015, polsuho Chardonnay Pungračič 2015, polsuho Rumeni muškat Pungračič 2015, polsladko

Vinarstvo Bregar Dolnje Cerovo 24 5211 Kojsko andrej.srebernic@gmail.com +38640756710

Goriška Brda

Sauvignon 2015, suho Rebula 2015, suho Zvrst 2012, suho

Goriška Brda

Rebula 2015, suho Črna rebula 2014, suho Cabernet sauvignon Amfora 2012, suho

Štajerska Slovenija

Sivi pinot 2015, suho Muškat ottonel 2015, polsuho Rose Rozamunda 2015, polsladko

Vinarstvo Erzetič Višnjevik 25a, 5212 Dobrovo vinarstvo.erzetic@siol.net +38651643114 www.vina-erzetic.com Vino Falot Svečina 13a, 2201 Zgornja Kungota vino@falot.si +38651352865 www.falot.si

www.vindel.si VINO - WINES - VINO - WINES - VINO - WINES

79

Vino Frešer Kalše 19, 2315 Šmartno na Pohorju vino@freser.si +38631577980 www.freser.si

Štajerska Slovenija

Laški rizling 2015, suho Ritoznojčan, bela zvrst 2015, suho Sauvignon 2015, suho Renski rizling 2013, suho Rumeni muškat 2015, polsladko

Vino Gaube Špičnik 17, 2201 Zgornja Kungota vinarstvo.gaube@siol.net +38641747151 www.vino-gaube.si

Štajerska Slovenija

Laški rizling 2015, suho Sivi pinot 2015, suho Modri pinot 2015, suho

Vino Graben Kumrovška 6, 8259 Bizeljsko vino.graben@gmail.com +38630611011 www.vino-graben.com

Bizeljsko Sremič

Sivi pinot 2013, suho Traminec 2009, suho Renski rizling 2015, polsladko Chardonnay 2013, polsladko Tjašina penina, suho

Vino Greif Bistriška cesta 21 2313 Fram vinogreif@gmail.com +38631604799

Štajerska Slovenija

Sauvignon 2015, suho Laški rizling 2015, polsuho Laški rizling 2015, polsladko Renski rizling 2015, polsuho Fram belo, bela zvrst 2015, polsuho

Vino Kupljen Jeruzalem - Svetinje Svetinje 21, 2259 Ivanjkovci vino.kupljen@siol.net +38631307417 www.vino-kupljen.com

Štajerska Slovenija

Šipon 2015, suho, Renski rizling 2015, suho Sauvignon 2015, suho White Star of Stiria, bela zvrst 2011, suho Sirius, magnum 2008, suho

Vino Kupljen Jeruzalem - Svetinje Svetinje 21, 2259 Ivanjkovci vino.kupljen@siol.net +38631307417 www.vino-kupljen.com

Štajerska Slovenija

Modri burgundec Selection 2011, suho Red Star of Stiria, rdeča zvrst 2013, suho Merlot 2011, suho Passion 2009, suho Chardonnay, Sweet Paradise 2008, polsladko

www.vindel.si Vino Kušter Plač 9, 2201 Zgornja Kungota info@vino-kuster.com +38631565146 www.vino-kuster.com

Štajerska Slovenija

Laški rizling 2015, suho Sauvignon 2015, suho Muškat ottonel 2015, polsladko Sivi pinot Rutilus 2015, suho

Vino Leber, Igor Leber Podigrac 19, 2201 Zgornja Kungota info@vino-leber.si +38631559896 www.vino-leber.si

Štajerska Slovenija

Sauvignon 2015, suho Rumeni muškat 2015, polsladko Renski rizling 2015, polsuho

Vino Perko Sp. Velka 59, 2213 Zg. Velka anton.perko1@gmail.com +38631501934 www.vino-perko.com

Štajerska Slovenija

Sivi pinot 2015, polsladko Sauvignon 2015, polsuho Rumeni muškat 2015, polsladko Snežničar, bela zvrst 2015, polsuho

Vino Štampar Kajžar 43, 2275 Miklavž pri Ormožu vinojernej@gmail.com +38641739396 www.stampar.si

Štajerska Slovenija

Cuvée 2015, suho Cuvée Femme 2015, suho Šipon 2015, suho

Vino Valdhuber Svečina 19, 2201 Zgornja Kungota valdhuber@siol.net +38641346895 www.valdhuber.si

Štajerska Slovenija

Sauvignon 2015, suho Beli pinot 2015, suho Renski rizling 2015, suho

www.sommelier.si 80 VINO - WINES - VINO - WINES - VINO - WINES

Vino Vračko Grušena 1 2201 Zgornja Kungota vino.vracko@gmail.com +38631707656

Štajerska Slovenija

Vino Wine Simčič Karol, Igor in Marijan Hum 8a, 5211 Kojsko info@vinosimcic.si +38641507962 www.vinosimcic.si

Rumeni muškat 2015, polsladko Sauvignon 2015, suho Sivi pinot 2015, suho Penina Jurij 2013, extra brut Zweigelt 2013, suho

Goriška Brda

Cabernet sauvignon 2015, suho Rumeni muškat 2015, sladko Refošk 2015, suho Sivi pinot 2015, suho Penina 2015, suho

Štajerska Slovenija

Penina Nyna 2012, brut Chardonnay 2015, suho Sauvignon 2015, suho

Vinogradništvo Cvitanič Zamušani 95, 2272 Gorišnica info@vinogradnistvo-cvitanic.si +38641710257 www.vinogradnistvo-cvitanic.si

Štajerska Slovenija

Renski rizling 2014, polsuho Muškat ottonel 2015, polsladko Dišeči traminec 2015, polsladko

Vinogradništvo Kaloh Stolni vrh 30 2000 Maribor adtk.kaloh@gmail.com +38641579563

Štajerska Slovenija

Rumeni muškat 2015, polsladko Sauvignon, izbor 2015, sladko Rumeni muškat, izbor 2015, sladko Traminec, pozna trgatev 2015, polsladko Renski rizling, jagodni izbor 2001, sladko

Vinogradništvo Mukenauer Svečina 20, 2201 Zgornja Kungota vinogradnistvo.mukenauer@gmail.com +38641213272 www.vkungoti.si/mukenauer

Štajerska Slovenija

Muškat ottonel Muki 2016, polsuho Sauvignon 2015, polsuho Lucija, bela zvrst 2015, polsladko

Vinogradi Horvat Počehova 29, 2000 Maribor vinogradi.horvat@triera.net +38622517872 www.vino-horvat.eu

www.slovino.com Vinogradništvo Mulec Ročica 40, 2222 Jakobski dol vino@mulec.si +38631374416 www.mulec.si

Štajerska Slovenija

Vinska klet Ervin Branik 66 5295 Branik bervin@siol.net +38641503268

Vipavska dolina

Vinska klet Marof, Panvita Marof d.o.o.

Mačkovci 35, 9202 Mačkovci info@marof.eu +38625561810 www.marof.eu

Prekmurje

Vinska klet Metlika Cesta XV. Brigade 2, 8330 Metlika info@kz-metlika.si +38673637060 www.kz-metlika.si Vinogradništvo Družina Kos Ključarovci 66, 9242 Križevci pri Ljutomeru vinogradnistvokos@gmail.com +38641620568 www.kovinogalvana.si

Zweigelt 2015, suho Modri pinot v belem 2015, suho Traminec 2015, polsladko Sauvignon 2015, polsladko Muškat ottonel 2015, polsladko Malvazija 2015, suho Sauvignon 2015, suho Merlot 2014, suho Cabernet sauvignon 2014, suho Rose 2015, suho Sauvignon 2015, suho Chardonnay 2014, suho Laški rizling 2012, suho

Bela Krajina

Portugalka 2016, suho Modra frankinja 2012, suho Metliška penina 2013, polsuho Rumeni muškat Kolednik 2015, sladko

Štajerska Slovenija

Ranfol 2015, suho Šipon 2015, suho Šipon 2015, polsladko

ww.vindel.si VINO - WINES - VINO - WINES - VINO - WINES

81

Vinska klet Prus Krmačina 6, 8330 Metlika info@vinaprus.si +38673059098 www.vina.prus.si

Bela Krajina

Beli trio, bela zvrst 2015, suho Šentlovrenka 2013, suho Modra frankinja rosé 2015, polsuho Rumeni muškat 2015, polsladko Rumeni muškat, izbor 2015, sladko

Vinska klet Šuklje Trnovec 22, 8330 Metlika joze@suklje.com +38641554120 www.suklje.com

Bela Krajina

Sauvignon 2015, suho Laški rizling 2015, suho Modra frankinja Vrbanjka 2013, suho

Istra Hrvaška

Malvazija Avangarde Vina Tomaz 2015, suho Malvazija Sesto Senso Vina Tomaz 2013, suho Barbarossa Vina Tomaz 2013, suho Merlot Silente Vina Tomaz 2013, suho Muškat Dolce Anima Vina Tomaz 2015, polsladko

Istra Hrvaška

Malvazija Vina Damjanić 2015, suho Borgonja Vina Damjanić 2015, suho Muškat žuti Vina Damjanić 2015, polsuho Rose Penelope Vina Damjanić 2015, suho Clemente Vina Damjanić 2012, suho

vinske brbončice

Vinske brbončice vinske vinske Dravska 2345 Bistrica ob Dravi brbončiceulica 11, brbončice vinske.brboncice@gmail.com +38641512881 www.vinskebrboncice.si vinske brbončice

vinske brbončice Vinske brbončice vinske Dravska ulica 11,vinske 2345 Bistrica ob Dravi brbončice brbončice vinske.brboncice@gmail.com +38641512881 www.vinskebrboncice.si

vinske

brbončice1894 d.d.

Vipava Vinarska cesta 5, 5271 Vipava info@vipava1894.si +38653671200 www.vipava1894.si

WEINGUT ANDREAS B POLSTERER FEUERSBRUNN

Vipavska dolina

Weingut Andreas B. Polsterer Neufang 9, A-3483 Feuersbrunn office@weingut-polsterer.at +436642411755 www.weingut-polsterer.at

Avstrija

Slavček Potok pri Dornberku 29, 5294 Dornberk kmetijaslavcek@gmail.com +38653018745 www.slavcek.si

Penina Zelen 2014, polsuho Pinela 2015, suho Modri pinot 2013, suho

Grüner Veltliner Rosenberg 2015, suho Roter Veltliner 2015, suho Riesling Rosenberg 2015, suho

www.vindel.si

Rebula 2009, suho Rdeči cuveé 2013, suho Penina Viktorija, suho

Zaloščan vina de Adami Zalošče 6a, 5294 Dornberk deadami@zaloscan.si +38653017856 www.zaloscan.si

Vipavska dolina

Zelen 2014, suho Pinela 2015, suho Merlot 2008, suho Modri pinot 2009, suho

Zlati grič d.o.o. Škalce 80, 3210 Slovenske Konjice info@zlati-gric.si +38637580350 www.zlati-gric.si

Štajerska Slovenija

Konjiška penina rosé, suho, Konjiška penina bela, suho Konjičan Plus, bela zvrst 2015, suho Renski rizling 2015, polsuho Traminec 2015, polsladko Modri pinot 2013, suho

Dolenjska

Modra frankinja 2015, suho Modra frankinja Prestige 2011, suho Cviček ptp 2015, suho Laški rizling 2011, suho Zeleni silvanec 2015, suho

Žaren d.o.o.

Nemška vas 1, 8273 Leskovec pri Krškem info@zaren.si +38674922292 www.zaren.si

82

Vipavska dolina

Vina Gjerkeš Fikšinci 49, 9262 Rogašovci info@vina-gjerkes.com +38641623125 www.vina-gjerkes.com

Prekmurje

Chardonnay Woodstock, zorjen v lesu 2012, suho Sivi pinot, oranžno vino 2013, suho, Renski rizling 2013, suho, Laški Rizling 2013, suho Rumeni muškat 2013, polsuho Chardonnay 2013, suho

VINO - WINES - VINO - WINES - VINO - WINES

Adriatic Shell j.d.o.o.

R. K. Jeretova 7a HR-23000 Zadar marko775@gmail.com +385976091707

Hrvaška

Dimljene dagnje Marinirane dagnje Marinirane kozice

Arvaj mesarija d.o.o.

Britof 25, 4000 Kranj info@arvaj.com +38641466611 www.arvaj.si

Slovenija

Kranjska klobasa, 9-krat najboljša, absolutna zmagovalka 2016 Tatarski biftek Gorenjska zaseka

Barbio's Barbara Meža s.p.

Cikara 41, 1290 Grosuplje barbara.meza@barbios.si +38641729666 www.barbios.si

Slovenija

Biogetta Bio zeliščne soli

Baton d.o.o.

Tacenska cesta 12, 1210 Ljubljana edin.subasic@baton.si +38640301301 www.baton.si

EU

Olja Mediterra Sokovi Mediterra Džem Mediterra

Čebelarstvo in kmetija Kerin Bučerca 17 8270 Krško boza.kerin@gmail.com +38640439236

Slovenija

Sirup ameriškega slamnika

Čebelarstvo Šibila Tržec 46a, 2284 Videm pri Ptuju info@cebelarstvo-sibila.si +38631792932 www.cebelarstvo-sibila.si

Slovenija

Cvetlični med, porcijski

Slovenija

Kraški pršut Pršutarna Lokev

EU

Omaka Čili Pipp Džem Čili Pipp

Dobrote slovenskih kmetij, KGZS Zavod Ptuj Ormoška cesta 28, 2250 Ptuj tajnistvo@kgz-ptuj.si, +38627493610 www.dobroteslovenskihkmetij.si

Slovenija

Bučno olje Meso iz tünke Suha salama

Eko kmetija Zupančič, Rihard Zupančič Jelševnik 8b 8340 Črnomelj rihardzup@gmail.com +38631632636

Bela krajina

Motni jabolčni sok Jabolčni kis

Esines d.o.o.

Ankaranska cesta 7, 6000 Koper smunko@siol.net +38641623382 www.kava-esines.si

Italija

Kava v zrnju Caffe Diemme Kava v kapsuli Caffe Diemme

Celjske mesnine d.d.

Cesta v Trnovlje 17, 3000 Celje polona.skoberne@celjske-mesnine.si +38631574343 www.celjske-mesnine.si Čili Pipp, Tomaž Pipp s.p.

Sv. Duh 110, 4220 Škofja Loka info@cilipipp.si +38640301301 www.baton.si

Franz Krainer d.o.o.

Tržaška cesta 53, 2000 Maribor krainer@fkrainer.si +38623324257 www.krainer.cc Gostilna Galeb Na Jelovcu 4 2354 Bresternica info@gostilnagaleb.si +38641621737

Avstrija

Slovenija

Krainerjeva pikantna klobasa s sirom Krainerjeva klobasa s sirom Klobasa hudičevka Pečenica z zelišči

Čili omake Domače tortilje

DELIKARESE - DELICATESSEN - DELIKARESE - DELICATESSEN

83

Ham-ham d.o.o.

Pot v dolino 37b, 1261 Ljubljana - Dobrunje ham-ham@t-2.net +38615420640 www.ham-ham.si

Slovenija

Suha salama Natura

Italcream BP d.o.o.

Belokranjska 12b, 2000 Maribor info@italcrem.si +38623301620 www.italcream.si

Slovenija

Kava

Izletniška kmetija Roth, domača pivovarna - vinogradništvo Pivola 92, 2311 Hoče franc.roth@gmail.com +38641710269

Slovenija

Mesni narezek Kanapeji

Izobraževalni center Piramida Maribor Park mladih 3, 2000 Maribor info@icp-mb.si +38623313432 www.icp-mb.si

Slovenija

Slano pecivo Ajdovi brizganci Kruhi Slane preste Pohorska domača klobasa

Kmetija Butul Manžan 10d, 6000 Koper butul@siol.net +38641718219 www.butul.net

Slovenska Istra

Marmelade Želeji Sirupi Siri Zelišča

Kmetija Hočevar Slepšek 2 8230 Mokronog kmetija.hocevar1@gmail.com +38631304346

Slovenija

Jelenova salama Jelenova klobasa Salama divjega prašiča Klobasa divjega prašiča

www.vindel.si Kmetija JPK, Uroš in Valentina Skominova ulica 2, 5294 Dornberk info@urosinvalentina.si +38641822064 www.urosinvalentina.si

Vipavska dolina

Marmelade Sirupi

Kmetija Mavrič, Mavrič Aleksij Kojsko 70, 5211 Kojsko info@kmetijamavric.si +38641480270 www.kmetijamavric.si

Goriška Brda

Češnjeva marmelada Marelična marmelada Češnjev liker

Kmetijska zadruga Rače z.o.o.

Cesta talcev 1, 2327 Rače info@kz-race.si +38626096070 www.kz-race.si

Slovenija

Domača salama Slaninska salama Zaseka z mesom

Knez - Strunjan d.o.o.

Strunjan 86, 6320 Portorož knezmm@gmail.com +38641773034 www.knez.eu

Slovenija

Artičokin čaj

Kodila d.o.o.

Markišavci 44, 9000 Murska Sobota janez.kodila@kodila.si +38641642944 www.kodila.si

Prekmurje

Kras d.d. Šepulje 31, 6210 Sežana info@kras.si +38657310030 www.kras.si

Slovenija

Ocvirki Kodila Paštete Kodila Prekmurska šunka Kodila

Kraški pršut Kraška panceta Mortadela

DELIKARESE - DELICATESSEN - DELIKARESE - DELICATESSEN

Kulinarika Karim Merdjadi s.p.

Ulica Tuga Vidmarja 6 4000 Kranj info@atelierkarim.com +38640172775

K U L T U R N O IN IZOBRAŽEVALNO DRUŠTVO

K E L I H

Slovenija

Macaronsi Karim

Slovenija

Preleška gibanica

Slovenija

Inovativne sladice

Slovenija

Panceta Klobasa Salama

Slovenija

Medenjaki Lect

Mesar Anton iz Kamnika Cesta Leona Dobrotinška 15 3230 Šentjur, tajnistvo@ihan.si +38637461950 www.mesaranton.si

Slovenija

Kajžarska klobasa Mortadela Anton Kmečka salama Anton Odščipanci Anton

Monterosso d.o.o.

Poljska pot 4, 1000 Ljubljana slaven.delezan@monterosso.si +38641384544 www.monterosso.si

Istra Hrvaška

Oljčno olje

Mesarija Kokol d.o.o.

Dolane 9, 2282 Cirkulane info@mesarijakokol.si +38641387183 www.mesarijakokol.si

Slovenija

Šunkarica s poprovim ovojem Domača tunka Domača prekajena klobasa Suha domača klobasa Poltrajna borlska salama

Oljarna Fram d.o.o.

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Slovenija Kanada Madžarska

Bučno olje 1 l Bučno olje 0,5 l Bučna semena Bio konopljino olje Olje iz grozdnih pešk

Oljarna Kocbek, Gorazd Kocbek s.p.

Stara gora 1, 9244 Sv. Jurij ob Ščavnici info@kocbek1929.com +38641695483 www.kocbek1929.com

Slovenija

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Slovenija

Bučno olje Bučnice

Slovenija

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Prekmurje

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Paradajz d.o.o.

Renkovci 57c, 9224 Turnišče info@lust.si +38625722250 www.lust.si Pekarna Omar Rankovci 37, 9251 Tišina pekarna.omar@gmail.com +38641864044 www.pekarna-omar.si

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Slovenija

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Slovenija

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Prilika d.o.o.

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Štajerska Slovenija

Čebula Ptujski lük

Slovenija

Dimljena postrv Dimljen krap Dimljen sulec Dimljen jeseter

Prekmurje

Prekmurska gibanica Jabolčni zavitek

Sekcija za gostinstvo in turizem, Območna obrtno-podjetniška zbornica Maribor Titova cesta 63, 2000 Maribor leonida.polajnar@ozs.si, +38651662119 www.ooz-maribor.si

Štajerska Slovenija

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Slovenija

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Slovenija

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Slovenija

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Slovenija

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Slovenija

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Slovenija

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Borovničevec Viljamovka Slivovka

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Revija

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