Sweet wine and dishes
With the drastic decline in the consumption of wines with larger amounts of residual sugar, their production has also dropped significantly. Nevertheless, some Slovenian winemakers still produce them, and these wines also enjoy great success at international competitions. The main reason for the decline in their sales is their heaviness and the almost impossible pairing with the dishes prepared in restaurants. However, the re-placement of these wines on wine lists is not up to the winemakers, but up to the chefs themselves, who could, by introducing certain culinary techniques and styles, make it easier to put such wines on the table.
Sweet wine and desserts
One of the biggest mistakes of the vast majority of Slovenian inns is that they usually pair desserts with Slovenian predicate wines. These wines, which have a lot of residual sugar, pair to some extent only with certain types of desserts, which must have one common denominator – as little added sugar as possible. These are, for example, fruit cakes and pies whose flavour is based predominantly on the sugar of the fruit. Nothing else pairs with them well – except in some very special cases. Both chocolate and nuts contain a significant proportion of fat – chocolate has cocoa butter (proper dark chocolate) and nuts have their own oils (we know that after prolonged and improper storage, this fat can become rancid). When we eat a dessert containing one or the other fat in combination with predicate wines, it leaves an unpleasantly bitter aftertaste, as sweet wines have too little alcohol content to wash away the micron layers of fat and thus cleanse the tongue. Therefore, for heavier desserts, we recommend liqueur or fortified wines, such as port, sherry or madeira. Unfortunately, there are no such wines in Slovenia.