● Enology
Aperol sparkling: prosecco, not champagne
Champagne in an aperol spritzer loses exactly what makes it more expensive — here's what really goes in the glass and in what relationship.
17·09 / 4 min#degustacija
21 Editorial
● Gastronomy
Olive oil: how to taste it on a spoon
The price on the label rarely speaks of bitterness as much as the date of harvest — here's what to really measure before the oil hits the table.
17·09 / 4 min
● Enology
White wines for the end of summer: the right temperature by variety
The same white wine from the fridge at 4°C and from the table after half an hour at 15°C look like two different bottles. The difference is what the temperature does to the flavor.
16·09 / 3 min
● Enology
Sake by style: what the numbers on the label mean
The number on the sake label tells how much the rice has been milled, not how expensive the drink is — and it changes the temperature at which it should be poured.
16·09 / 7 min
● Enology
Belo vino od grožđa do čaše, korak po korak
Berač koji čeka podne da počne berbu bele sorte već je napravio prvu grešku. Do tog trenutka grožđe je izgubilo pola razloga zašto se bere belo.
15·09 / 7 min
● Enology
Sake uz hranu: pet spojeva koji stvarno rade
Neko otvori sake na sobnoj temperaturi, kaže da je bezličan, i zatvori temu. Problem nije u boci nego u tanjiru pored nje.
15·09 / 4 min
● Enology
Red wine does not lower blood pressure. He lifts it
Polyphenols from red wine really lower the pressure. The problem is that alcohol from the same glass does the opposite, and works harder.
14·09 / 4 min
● Enology
Grappa and Komovica: the same pomace, two characters
The fireplace that comes out of the press today has a deadline of seventy-two hours. After that, the acid is distilled, not the brandy.
14·09 / 5 min
● Enology
Bourbon i rye: kukuruz greje, raž seče mast
Na etiketi piše koliko je kukuruza u flaši, samo što to nigde ne piše. Mash bill se čita iz ukusa, a bottled-in-bond je jedina garancija bez marketinga.
13·09 / 4 min
● Gastronomy
Acacia, linden and chestnut: three honeys and one fraud
Acacia stays clear for months, chestnut is bitter, linden smells like a flower. How to separate real honey from syrup by taste and crystallization.
21·08 / 4 min
● Travel
Weekend on Etna: crater in the morning, lava in a glass in the afternoon
One day, two heights: 2900 meters of volcanic ash until noon, then a glass of Nerella from 700 meters until sunset. This is how it comes together.
20·08 / 4 min
● Enology
Etna Rosso and Carricante: wine from the stinging lava
Nerello mascalese and carricante grow on black lava above 700 meters. That's why you have smoke, ash and cutting acid in your glass — and dishes that demand it.
20·08 / 4 min
● Enology
Five sparkling wines for summer and the right moment for each
A bubble is not a bubble. Prosecco, cava, pét-nat and the classic method share the same pressure in the glass, but not the same story — here's when it goes to the table.
20·08 / 4 min
● Travel
Two days of Istria: a tavern, an oil mill and a winemaker in the same circle
How to connect a tavern, an oil mill and a winemaker in one weekend, without spending half a day behind the wheel or arriving at the tasting hungry.
19·08 / 4 min
● Gastronomy
Extra virgin olive oil: how to read the label
Acidity below 0.8% is the law, not a compliment. The real story begins only after the number, the year of harvest and the name of the variety.
19·08 / 7 min
● Enology
Txakoli and vinho verde: a white that must sting
Two Atlantic whites that are poured from a height and drunk until painfully cold — which also makes them different when to open them.
18·08 / 4 min
● Travel
Three wine routes of Fruška Gora: Bermet, Probus and Karlovci
Bermet from the cellars of Karlovac, Probus from the southern slopes and a day that goes along with every tour — with kilometers and exact breaks.
18·08 / 4 min
● Gastronomy
San Sebastián and pintxos: the guild as a measure of the bar
In the Basque Country, you don't sit at the table, but stand at the bar, eat with your hands and drink txakoli, which the waiter pours from a height of half a meter.
18·08 / 7 min
● Travel
Tomorrow in the cellars of Fruška Gora: whom to call and whom to ban
Fruška has cellars that accept you even without notice and those where you stand in front of the gate without an invitation. Here's how to arrange your day so that your taste buds don't get dull by noon.
17·08 / 3 min
● Enology
Unmasked rum: Agricole, Spanish and Jamaican
Same word, three worlds in a cup. Agricole smells of cane, Jamaican of zar, Spanish of caramel. Here's how to read the label without lazing.
17·08 / 7 min
● Gastronomy
Cocoa percentages and single origin: what the board really says
The number on the cover does not measure quality but quantity — and single origin is not marketing but geography in the mouth.
03·08 / 4 min