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Papua New GuineaFlavors · Jugovzhodna Slovenija
Light, acidic wine from Dolenjska in southeastern Slovenia, made by a required blend of red and white grapes, with low alcohol content. It has the recognized traditional designation PTP and is the region’s everyday wine.
Traditional drink from Jugovzhodna Slovenija
Also known as: cviček PTP; dolenjski cviček
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Cviček — Jugovzhodna Slovenija, Slovenia
Cviček is the wine of Dolenjska, the hilly region in southeastern Slovenia around Novo mesto and the Krka valley. Unlike most wines, it is as a rule a blend of red and white grapes: the base is žametovka, a local red variety, with modra frankinja and white grapes such as kraljevina and laški rizling, among other permitted varieties.
The result is a wine of light red, almost ruby color, light, fresh and dry, with aromas of small red fruits, like raspberry. The alcohol content is low as a rule, and for that reason locals treat it as an everyday wine to accompany home cooking. The name and production rules are protected by the PTP label, priznano tradicionalno poimenovanje, the recognized traditional designation, and only wine produced in the Dolenjska wine district may be called cviček.
In the hills, vineyards are dotted with small cellar houses, the zidanice, where families store wine and host friends. Cviček pairs with cold cuts, the pogača from neighboring Bela krajina and the region’s meat dishes. As an alcoholic beverage, it should be enjoyed in moderation.
Jugovzhodna Slovenija
Wine of the Dolenjska wine district, around Novo mesto, in the Jugovzhodna Slovenija region.
Required blend of red and white grapes: žametovka as the base and modra frankinja, with white grapes such as kraljevina and laški rizling and other varieties permitted by the rules.
Chilled, in a wine glass or tumbler, alongside cold cuts, bread and the region’s meat dishes; consume in moderation.
Everyday wine in Dolenjska, served year-round; tastings at the hilltop cellars.
Your questions
As a rule, it is a blend of red and white grapes, with žametovka as the base. The result is a light red, light and fresh wine with a low alcohol content.
From Dolenjska, the hilly region of southeastern Slovenia around Novo mesto and the Krka valley. Only wine produced in that district may use the name.
It is the region’s everyday wine and goes with cold cuts, bread and homemade meat dishes.
Flavors of Slovenia
Buckwheat flour cooked in water and fluffed into small clumps with a fork, served with pork cracklings. For a long time it was the everyday food of the central and alpine regions, and it is considered a national Slovenian dish.
Sweet leavened dough, rolled out very thin, filled, rolled up and baked in a round pan with a hole in the middle. It is the festive pastry of Slovenian celebrations, with fillings of walnuts, tarragon, raisins or honey.
Thin dough rolls filled and cooked in water, steamed, or baked. They come in sweet and savory versions, with fillings such as fresh cottage cheese, tarragon, walnuts, apple and dozens of others, and are found in all regions of Slovenia.
Sweet square from Bled: a puff pastry base, a tall layer of vanilla custard, another of whipped cream, and a thin pastry sheet on top, dusted with powdered sugar. It has been made by the lakeside since 1953.
Small dumplings filled with potato, onion, bacon, and herbs, shaped like a little hat, from the old mining town of Idrija. The traditional accompaniment is bakalca, a lamb stew with vegetables.
Round, flat bread from Bela krajina in southeastern Slovenia, brushed with egg, caraway and coarse salt, and marked with a grid of score lines. It is eaten warm, broken by hand, never cut with a knife.
Thick soup of beans, potatoes and sauerkraut or fermented turnip, cooked with smoked pork. It’s the spoon food of western Slovenia, and the Karst version, with sauerkraut and potatoes, is the best known.
Dark, acidic red wine from the Karst plateau, made only with the refošk grape grown in the region’s red soil. It has Slovenia’s recognized traditional designation PTP and pairs with the ham and dishes of the Karst.
Layered Prekmurje cake from northeastern Slovenia: on a shortcrust base, sheets of stretched dough alternate four fillings — poppy seeds, fresh curd cheese, walnuts and apple — topped with cream.
