● 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#enologija
53 Editorial
● Enology
Crno vino: boja i tanini žive u kožici
Sok od crnog grožđa je proziran — boju i tanine vino dobija tek kad kožica ostane u kaci danima, ne satima.
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
Mošt i šira, slatki sok koji sam počinje da radi
Sipate čašu slatkog soka uveče, a ujutru na površini stoje sitni mehurići. Niko ništa nije dodao — grožđe je samo nastavilo posao.
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
Non-Sweet Water Alcohol Free Aperitif
It is bitterness that opens the appetite, not alcohol. Whoever realizes this, drinks something serious from a glass without a single percentage on Monday night.
13·09 / 4 min
● Enology
Vranac and kratošija: the child is stronger than the parents
The shorter one is older and lighter, the crow is its descendant who took all the color. They do not do the same job with lamb, and you can see it in the glass.
13·09 / 4 min
● Enology
Požegača: the plum that has almost disappeared from the brandy
Everything that makes plum brandy a plum brandy comes from a variety that one virus almost wiped out from Serbian plots.
24·08 / 7 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
Sicily for hedonists: Etna, black sand and arancini
A volcano smoking above the vineyards, red grapes at 800 meters and panino with spleen at the Palermo market — Sicily is eaten with your hands.
20·08 / 7 min● Enology
Istrian Malvasia: fresh and macerated in the same cask
Same variety, two wine philosophies. One smells of acacia flowers, the other of dried apricots and tea. Here's how to tell them apart before the first sip.
19·08 / 4 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
● 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
Five rum cocktails for a hot evening and the right rum for each
The daiquiri calls for fresh lemon and dry white rum, a mai tai with two rums and orgeat. Five recipes with proportions in milliliters and the type of rum that doesn't lie.
17·08 / 4 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
● Enology
Kombucha at home: SCOBY, two rows and real carbonation
Live culture, two weeks of patience and a closed bottle: how to get kombucha that fizzes like champagne and doesn't hit with sugar.
17·08 / 4 min
● Enology
Tiki bar at home: ice cube for pouring, crushed for rum
Ice is not a decoration but an ingredient. The cube cools and is patient, the crushed dilutes on purpose — and that's where the rum begins, which calls for a hot drink.
16·08 / 4 min
● Enology
Posip and Plavac mali from the same stone
The same white limestone produces both golden white and dark black Dalmatia. The question is not which is better but which and when to open.
16·08 / 4 min
● Enology
Five rosés from the region up to 1,500 dinars for a hot terrace
Ivanović, Temet, Kovačević, Aleksandrović and Matalj — five bottles under 1,500 dinars, with the price, the vintage and the plate with which they work.
15·08 / 4 min
● Enology
From pale to copper: how rosé reveals its style
The color of rosé wine is not an aesthetic but a recognition: how long the grapes have been on the skin and what you will actually find in the glass.
15·08 / 7 min
● Enology
Five gin & tonic pairings where the flavors blend together, not overwhelm
A lime wedge every hour is laziness. Here are five combinations of gin, tonic and garnish where every note is heard.
02·08 / 4 min
● Enology
Dzin: the juniper that has to lead, the rest is a negotiation
Without juniper it is not gin but flavored vodka. London Dry, Old Tom and New Western are not marketing but three philosophies of the same bottle.
02·08 / 7 min
● Enology
A few drops of water and the single malt speaks
A drop of water is not a dilution but a switch that opens the single malt aroma. Here's why and how to do it at home.
31·07 / 4 min
● Enology
Five single malt whiskeys up to 6000 dinars for a fair entry
Five bottles under 6,000 dinars that cover floral, sherry, pepper and smoke — and they don't lie to the novice that whiskey is complicated.
31·07 / 4 min
● Enology
Scottish single malt: the region that reads the label
Speyside smells of honey and apple, Islay of smoke and sea, Highlands of everything in between — and it's all written on the label, before you open the bottle.
31·07 / 7 min
● Enology
Vermouth as an aperitif: rosso, bianco and dry on ice
Vermouth served warm is a failure. Here's what really separates rosso, bianco, and dry, and why orange peel does more than any ice cube.
30·07 / 4 min
● Enology
Wine and cheese: five pairings that work and the myth of red
Red with everything is the most expensive mistake at the cheese table. Five pairs we checked with glasses in hand, and an explanation of why tannin and salt don't speak the same language.
29·07 / 4 min
● Travel
Cellar and cauldron: how a visit turns into knowledge
Already after the first cup, you know whether they are driving you or teaching you. How can a visit to the distillery and cellar not be a tourist show, but a day that leaves something behind.
28·07 / 4 min
● Enology
Amber wine: a white grape that behaves like a red one
Apricot color, light black tannins, dry fruit aroma. Amber wine is a white wine that has been left on the skins and changed the rules.
28·07 / 4 min
● Travel
Kakheti: wine from the country, endless supra and the Caucasus
Amber wine that sleeps in a buried barrel for six months, a table that never gets emptied and mountains on the horizon — Kakheti is hedonism without a brake.
28·07 / 4 min
● Enology
Apricot, quince, vine, williamovka and herb without plum
Sljivovica is not the only serious brandy in the Balkans. Five distillates that differ in raw material, smell and temperature at which they are opened.
28·07 / 4 min
● Enology
Cauldron plum: head, heart and tail
Good slivovica is not made in a cauldron but on the tap — in the second when the master cuts the head from the heart. Here is exactly what is happening.
28·07 / 7 min
● Enology
Beer worth seeking out: five of the region's craft breweries
From Nova Pazova to Ajdovščina — five breweries and specific labels that the fridge on the terrace deserves this August.
27·07 / 3 min
● Enology
Craft beer from pilsner to lambic, time and temperature
A 4 degree IPA is a lost IPA. A guide through styles, temperatures and cups that turns beer into a drink worth drinking.
27·07 / 7 min
● Enology
White wine in summer: temperature, time and ice bucket mistakes
Too dry, too cold, in the wrong glass — summer kills more good white wines than a bad vintage. Here's how to serve the bottle as it deserves.
27·07 / 4 min
● Enology
Paloma and four more tequila cocktails for a hot afternoon
Margarita is not the only way to make tequila work at +35. Paloma, Ranch Water and three more cocktails that cool better because they are less sweet.
26·07 / 4 min
● Enology
Tequila and mezcal: agave, NOM and smoke on the label
Mezcal doesn't smell like smoke by accident — it smells like a pit in the ground. How to read the label, what NOM means and why añejo is not always better.
26·07 / 7 min
● Enology
Sake for beginners: junmai, ginjo and daiginjo without bribe
Sake is not drunk hot out of the bottle — that's a trick for a bad drink. Here's what the three words on the label actually mean and at what temperature each one glows.
25·07 / 4 min
● Enology
The wine that the beach is looking for, the wine that dinner deserves
The same wine cannot withstand sand at +34 and a plate of sea bass at dusk. Three bottles, three roles, one weekend.
24·07 / 4 min
● Gastronomy
Five wine taverns along the road to the Adriatic
A 90-minute break that turns the whole trip into an event: five regions along the route to the sea where local wine is poured and a memorable plate is brought out.
24·07 / 4 min
● Enology
A crow with a lamb under the sun: a marriage that the mountain certifies
The fatty meat under the iron bell and the tannin that cuts it to pieces — why these two go together like a serpentine and a brake.
23·07 / 4 min
● Enology
Five white wines up to 1200 dinars for the terrace in July
Specific bottles with name, year and price — all under 1200 dinars, all fresh enough to withstand +35 on the terrace.
22·07 / 4 min
● Enology
Malvazija, Grašac and Smederevka: white wines for summer
Three autochthonous white varieties of the Balkans, three temperaments and one common task — to withstand the heat without apologies or clichés.
22·07 / 6 min
● Enology
Malvasia and Blue Fish: A Summer Pairing That Rarely Misses
Oily sardines and Istrian Malvasia do the same job from opposite ends of the table — one coats the palate, the other scrapes it clean. Here's which bottles to look for.
20·07 / 4 min
● Enology
Five White Wines for Grilled Fish, from Malvasia to Smederevka
Grilled sea bass doesn't need an expensive bottle — it needs the right acidity. Five white wines that stand up to fat, salt and smoke, with prices.
20·07 / 4 min
● Enology
Fruška Gora Riesling at Sunset over the Danube
Three terraces above the Danube, three glasses of Riesling, and the hour when light bends across the water — with names, elevations, and tasting prices.
17·07 / 4 min
● Enology
Five Serbian Rosés Under 1,500 Dinars for Summer 2026
Salmon-pink Prokupac, chilled to the bone, alongside smoked pepper. Five bottles under 1,500 dinars that summer actually demands.
17·07 / 4 min
● Enology
Rosé Without Apologies: A Guide to the Style Summer Demands
Rosé is neither white nor red wine that changed its mind — it's the most precise winemaking decision in the world, where every hour of maceration changes everything.
17·07 / 7 min