Actual wine! From an actual place! Slovenian hill whites
February 27, 2013 § Leave a comment
Back in November I mentioned an article I’d had published in the Art of Eating, which focused on the skin-macerated Kabaj Rebula. Well, Kabaj wines are finally available in the great state of Maine, and my column in today’s Portland Press Herald celebrates that news.
In addition to the Rebula, there’s also Ravan (made from Tocai Friulano, or as the Slovenians sometimes call it, Zeleni Sauvignon), and the Wine of Wines, Amfora (made in traditional 3,500-liter qveri, Georgian clay amphorae).
This is singular wine, for real. There is nothing like it anywhere else, because there’s no land like the land of Collio/Brda — it’s the only winemaking region where the climate and soil of the Alps meets the climate and soil of the Mediterranean — and there’s no one like Jean-Michel Morel, the Bordelaise ex-French-Foreign-Legionnaire, who makes Kabaj wines.