NYTimes: Asimov on Slovene Wines

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NYTimes: Asimov on Slovene Wines

Postby TomHill » Fri Jan 25, 2013 1:36 pm

Nicely done article by Eric in today's NYTimes on Slevene wines:
NYTimeas:SloveneWines

Focus is on the white wines, but they do some very nice reds as well, especially w/ Refosk.
I've particularly liked the wines of EdiSimcic and MarjanSimcic as well as Vodopivec and Zidarich.
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Re: NYTimes: Asimov on Slovene Wines

Postby Andrew Bair » Sun Jan 27, 2013 9:25 pm

Hi Tom -

Thank you for reminding me of the article. For Slovenian wines,I have to say that Movia makes an interesting Pinot Nero - maybe it isn't what a Burgundy expert would be after, but it is definitely an interesting wine.

I do realize that the Friulian-Slovenian border has more to do with politics than terroir, but should note that Zidarich and Vodopivec are both based in Friuli rather than Slovenia.
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Re: NYTimes: Asimov on Slovene Wines

Postby Marco Raimondi » Sun Jan 27, 2013 10:15 pm

Here in Berwyn, Il. we're lucky 'cause we have "Autre Monde" (restaurant) and "House Red" (wine shop...in nearby Forest Park). Owners of each love Slovenian whites... so do I!

Look for Blazic Jakot (Tokaj) 2010, or Rebula 2006 (an "orange wine" AKA Ribolla, in Italy ), and Verus Furmint 2010, all three from Slovenia.

Furmint is the grape that is used to make the great Hungarian Tokaji, and because of this, producers of the "Istrian"/"Slovenian" Tokai/Tokaj (made from a completely different grape: Sauvignon Vert/Sauvignonasse) were compelled by the EU to abandon the name. The Friulian wines are now labelled: "Friulano", and some Slovenians label the wines "Jakot" (Tokaj backwards, as in thumbing their noses at the Hungarians).
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Good....

Postby TomHill » Mon Jan 28, 2013 10:42 am

Marco Raimondi wrote:Here in Berwyn, Il. we're lucky 'cause we have "Autre Monde" (restaurant) and "House Red" (wine shop...in nearby Forest Park). Owners of each love Slovenian whites... so do I!

Look for Blazic Jakot (Tokaj) 2010, or Rebula 2006 (an "orange wine" AKA Ribolla, in Italy ), and Verus Furmint 2010, all three from Slovenia.

Furmint is the grape that is used to make the great Hungarian Tokaji, and because of this, producers of the "Istrian"/"Slovenian" Tokai/Tokaj (made from a completely different grape: Sauvignon Vert/Sauvignonasse) were compelled by the EU to abandon the name. The Friulian wines are now labelled: "Friulano", and some Slovenians label the wines "Jakot" (Tokaj backwards, as in thumbing their noses at the Hungarians).


Hadn't heard that story, Marco. Good for them...nothing like thumbing your noses at the bureaucrats sometime.
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Re: NYTimes: Asimov on Slovene Wines

Postby Dan Smothergill » Wed Jan 30, 2013 9:01 pm

Tom,
Curious as to where you got this on Jan. 25. It only appeared today, Jan. 30, in the New York Times which I believe is Asimov's employer.
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Uhhhhh...

Postby TomHill » Thu Jan 31, 2013 12:33 pm

Dan Smothergill wrote:Tom,
Curious as to where you got this on Jan. 25. It only appeared today, Jan. 30, in the New York Times which I believe is Asimov's employer.


Uhhhh...I have my ways, Dan!!! :-)
I just noticed it on the on-line NYTimes Fri morning. Date under by-line says Jan 24 it was published.
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Re: NYTimes: Asimov on Slovene Wines

Postby Dan Smothergill » Thu Feb 07, 2013 9:29 pm

We went to Slovenia several years ago for the wines. Generally, there wasn't much to talk about in the mid-price range ($12 -$20). Brda was a lot better than eastern Slovenia, but the industry as a whole hasn't filled the mid-price range with quality. It's a totally unfair comparison, but I'll make it anyway. You get a lot more for your buck in New York.
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