Photo of the Rex Cabernet Sauvignon bottleI can hardly believe that it’s taken me until now to discover Slovenian wine. Several decades ago, when I was a bit ‘wealthier’ than now, I used to buy ‘Grand cru’ wines by the case at auction. Despite this level of interest in wine I’d never heard of Slovenian wine. Shame!

I’d probably have passed by this odd-shaped bottle (red wine) had it not been for following a Slovenian writer/blogger for the past couple of years. That being so, I bought a bottle for interest (Vinakoper Rex Cabernet Sauvignon), quite prepared to find that it was rubbish. What a revelation: intense red, for me (and Petronela and our Saturday evening supper guest) just the right level a tannin coming through all the fruit. Just wonderful. I’ve since researched Slovenian wine and found that this tiny country is among the world’s earliest wine producers (also home to the world’s oldest fruit bearing vine, 400+ years old) turning out top class wines , particularly white wines but not exclusively, obviously. My ignorance is not entirely my fault; evidently until recently little was exported – they drank it all themselves.

From what I’ve read, the vintage I bought (2013) is probably not the best; it seems that 2012 is better so that must be astounding. Sadly, returning to buy another couple of bottles it was no more.

Better than Mary Berry? Did I dare to say that?

Photo of Six of the dozen soft hamburger rolls I made

Six of the dozen soft hamburger rolls I made

Having begun a ‘foodie’ blog, which I haven’t done for some time, I’ll continue but no recipes (though links to a couple), just a run down of our Saturday supper. As the ‘foodies’ among you will know, I rarely follow recipes to the letter but this time I did: Stefane’s grandmother’s Vichyssoise, which cannot be bettered; soft hamburger rolls from Veena Azmanov (they tasted great, beautifully soft, though too soft and sticky a dough to form well – I think I’d add more flour next time). My hamburgers are always based on ‘Biftek haché à la Lyonnaise‘ from Julia Childs, but never quite the same.

Really wicked chocolate mousse

For dessert I started with Mary Berry‘s ‘Wicked chocolate mousse‘ but made it a little more ‘wicked’. For my taste, Petronela’s and our guest’s I think even better than the celebrity cook’s version, less sweet, more intense chocolate taste and with a kick. How? Substituting 85% cocoa chocolate for 40% of the ‘plain chocolate’ specified by MB and dosing it with a little chilli. I served it with fresh strawberries. I’d recommend it.

The Slovenian wine would go well with anything like a steak or game, or such an intense chocolate dish.

Advertisements