Starters slovenia sparkling for sale online

Region	Slovenia
Country	Slovenia
Climate and soil	Slovenia, an ideal extension of Venice-Giulia, is the only Eastern European country whose wine has always been appreciated and appreciated in Eastern Europe; the gentle slopes of its hills offer some perfect areas for viticulture, grouped into three distinct wine regions: Primoska (on the coast), Posavje (along the Sava river) and Podravje (along the river Drava), represents in the next cellar. The Primorska area is characterized by very hot and early summers and autumn rains. Most of its vineyards undergo the influence of both the sea and the Alps and gives particularly aromatic and powerful wines. As in Friuli, a wide range of both local and international vines are grown, including sauvignonasse (once known in this area tokaj and Friuli as friulano).
History	The Slovenians settled in the Alpine areas of the Upper Drava and Sava, moving towards the Isonzo and the Upper Timavo at the end of the 6th century. From subjection to the Avars and from the domination of the Franc Samo (623-658), they passed to the Bavari (745-788), the Franks (788-907) and the Magiari (907-955) until, in the 11th -12th century ., small feudal German or imperial dynasties dominated various parts of the S., which with the ascent to the imperial throne of the Hapsburg remained until 1918 permanently linked to Vienna. For centuries the Slovenes were deprived of a strictly Slovenian ruling class; only the Reformation and therefore the Counter-Reformation laid the foundations, with the language, of a Slovenian national conscience. In 1809-13, the creation by Napoleon of the Illyrian provinces, with capital Ljubljana, was considered by the Slovenes as an important recognition of their national individuality; the instances of autonomy from Vienna, re-emerged during the crisis of 1848-49, remained however confined to a small circle of intellectuals. After the Austrian defeat in the First World War, the Slovenes joined the creation of a Slavic-southern kingdom (1918). Split between Italy and Germany in 1941, Slovenia became part of Yugoslavia as a federated republic in 1946, but the death of Tito (1980), combined with the economic crisis of the 1980s and national tensions, also involved Slovenia , as in the other Yugoslav republics, a phase of instability evolved into separatist sentiments. The first multi-party elections in 1990 were thus won in Parliament by the independentists; at the same time President M. Kučan, candidate of the party of democratic renewal (heir of the League of Communists of Slovenia) was elected president. In June 1991 independence was proclaimed; the military crisis that followed saw the Slovenian territorial forces and the Yugoslavian armed forces opposed, which, after the signing of a 'ceasefire' in July, retired in October.
Typical products	The wines of the Podravje wine region, the largest and most continental in Slovenia, are predominantly white with laški rizling and sipon grapes, to which renski rizling is added. The Posavje wine region, the smallest but also the most varied, is influenced by a strong French influence and produces wines that are even lighter and harsh, such as the white Rumanian Plavec, specialties of the Bizeljsko Sremič area, the local response to the Austrian Schlicher . The most western wine region and at the moment most interesting is that of Primorska. Here the dry and aromatic whites and the strong reds of Friuli style prevail, which, unusual for Slovenia, represent half of the local production. In some cases of the Slovenian wine regions are the continuation of the neighboring areas of Friuli. The ribolla gialla dominates among the whites, even if they are more and more interesting the blends with bordeaux reds. The Kras, the rugged limestone plateau above Trieste, with its red soil and rich in iron, is the eastern extension of the Karst, famous for the dark and decided Teran obtained from refošk grapes, which are also cultivated around Koper (Koper) ) on the Istrian coast.
Typical dishes	Slovenia is the kingdom of potatoes. It is the most widespread outline in restaurants. There are several local varieties, not to mention dedicated festivals and monuments. In particular, do not miss the World Roast Potato Festival, the event that celebrates roast potatoes, one of the Slovenian national dishes. It usually takes place in September and the location that hosts it changes every year. But you can taste these ingredients in many other local recipes. Try fried with onion, stews, salads, omelettes or various types of gnocchi. In the town of Kostel, potato porridge is traditional. In the mountainous part govnač is widespread, that is a side dish made with potatoes and sauerkraut, and kocovi krapi, potato ravioli stuffed with polenta, cheese and dried fruit. Try these tubers in soups or in the cake with Mohant cheese, typical of the Bohinj area, in the north-west of the country. Taste Idrija žlikrofi, or ravioli filled with potatoes, onions and spices, and do not miss the sweet dough made with potato flour. Soups are a fundamental element for the culinary tradition of Slovenia. They often represent the beginning of the meal so you can not leave without at least tasting a couple. After all, there are all tastes for which you have no excuse! One of the most famous recipes is the prežganka made with flour, eggs and cumin seeds. Another famous specialty is the jota, a kind of bean stew, sauerkraut (some prefer the turnip), potatoes and pork (sometimes smoked to give a more decisive flavor to the whole). Goveja juha is a beef and vegetable broth, often proposed as an entrée on Sunday lunch when the whole family meets. In the north-east of the country is traditional bograč, a meat stew (beef, pork and wild boar), potatoes and paprika.
Red grape varieties	Cabernet Sauvignon, Franconia, Malvasia, Merlot, Pinot Nero, Refosco dal Peduncolo Rosso, Terrano
White grape varieties	Chardonnay, Friulano/Sauvignon Vert, Moscato Giallo, Picolit, Ribolla Gialla, Riesling, Riesling Italico, Sauvignon