Search
Brazil
Argentina
Bolivia
Chile
Colombia
Ecuador
Guyana
French Guiana
Falkland Islands (Malvinas)
Paraguay
Peru
Suriname
Uruguay
Venezuela
Germany
Austria
Belgium
Croatia
Denmark
SlovakiaSlovenia
Spain
Finland
France
Greece
the Netherlands
Hungary
Ireland
Iceland
Italy
Luxembourg
Norway
Poland
Portugal
the United Kingdom
the Czech Republic
Sweden
Switzerland
Turkey
Canada
the United States
Mexico
the Dominican RepublicTurkey
South Africa
Australia
Fiji
New Zealand
Papua New GuineaFlavors · Obalno-kraška
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.
Traditional drink from Obalno-kraška
Also known as: teran PTP; kraški teran (teran do Carste)
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Teran — Obalno-kraška, Slovenia
Teran is the wine of the Karst plateau, between the coast and the interior, in southwestern Slovenia. It is made exclusively from the refošk grape, grown in a delimited area of the plateau where limestone has broken down over millennia into a red, iron-rich soil called jerina or terra rossa. The wine rules also mention the Karst climate, with the bora wind, and traditional vine-training methods such as the Karst pergola.
The result is a red with a very intense, almost purple color, high acidity and aromas of red and wild fruits. The same grape is planted in neighboring regions, but outside the plateau the wine is called refošk; in Slovenia, the name teran is reserved for the Karst wine, protected by the acronym PTP (priznano tradicionalno poimenovanje), which marks wines with a recognized traditional designation. On the Italian side of the plateau the wine has its own designation of origin.
At the Karst table, teran accompanies the region’s cured ham, sheep cheese, jota and meat dishes. Many family wineries in the plateau’s villages open their cellars for visits and tastings. As with any alcoholic beverage, it should be enjoyed in moderation.
Obalno-kraška
Wine of the Karst plateau, in the Obalno-kraška region.
Refošk grape grown in the red soil (terra rossa) of the Karst plateau.
In a red wine glass, slightly chilled, accompanying ham, cheese, jota and Karst meat dishes; drink in moderation.
Table wine of the Karst, served year-round; tasting in the plateau villages’ cellars.
Your questions
Only from the refošk grape grown on the Karst plateau, in the region’s red soil. Outside the plateau, wine from the same grape is called refošk.
It is the acronym for priznano tradicionalno poimenovanje, Slovenia’s recognized traditional designation, which reserves the name teran for Karst wine made according to the rules.
In the Karst, it accompanies the region’s cured ham, sheep cheese, jota and 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.
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.
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.
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.
