On the second day of our Kabaj visit we met a group of cheerful US tourists that were just starting a tour through Slovenia and Croatia. Their tour leader was Andrew Villone — a longtime friend of Blue Danube Wine Co. — who had just moved to Slovenia from Seattle with his Russian-born wife and two children to grow his Savor the Experience touring business. “I love it here,” he told me later that night as we were sipping our Cuvée Morel on the terrace. “Running Savor the Experience from Ljubljana is so much more convenient than from Seattle. And we don’t regret the big city. The life here is much better for my wife and my kids. Plus the schools in Slovenia are excellent.” We also talked about his plans to introduce special Blue Danube tours for wine and food lovers. The itineraries would be designed around visits to Blue Danube producers, where guests could enjoy exclusive wine tastings and food pairings. I thought this project could surely appeal to our customer community in the US. The group left the following morning — some still sleepy as they stayed until 3am in the Kabaj cellar with Jean-Michel! — in … Continue reading Savor the Experience Tours — and Blue Danube wines — with Andrew Villone
After landing at Venice’s Marco Polo Airport from San Francisco, we were less than 2 hours away from the Kabaj-Morel Guest House. The drive took us through the the Veneto flatlands until we reached the Friulian Hills and crossed seamlessly the Italian/Slovenian border. A few more kilometers driving through rolling hills of Brda and we were arrived at our destination: a deep yellow colored house glowing in the sunset, a large terrace overlooking small hilltop villages surrounded by vineyards and a big welcoming hug from Katja Kabaj. Jean-Michel was busy talking to other guests but suddenly he was in front of us: “Let’s go to the cellar, let’s taste some wine!” he said. And here we are in the cellar underneath the house, with a glass of of golden Tocai — as Friulano is still called in the region. Not a bad way to fight the jet lag! Jean — as his family calls him — is a force de la nature, larger than life. He works all day and then at night entertains his guests, sometimes until 3am! He makes his wines in his own image: intense and generous, in a no—compromise style: he will not play the ratings … Continue reading A memorable stay at the Kabaj Guest House
Historically vineyards have covered much of Slovenia’s countryside. In them you find grapes brought over the thousands of years of human movement. Coupled with the diversity of climate, topography, wine production methods, and localized taste, Slovenian wines are extremely different region to region. In the US we are largely unaware of this. Blue Danube Wine Co. — the company I am a part of — has been working for close to ten years to change this. For me wine is more than beverage, it is the ultimate lens to view Slovenia through. It is made in some of the country’s most beautiful locations, accompanies the best food, and attracts interesting people. Both those who make it and drink it. I return repeatedly to enjoy of course the wine but also the atmosphere, the cuisine and my friends there. It has taught me the value of returning to a destination. Slovenia is a place I would like to one day call a second home. For those who like to Travel Curious Often and want to learn more about Slovenia and its wines, read the full article here.
Are you a wine lover who is like me obsessed with George R.R. Martin’s A Song of Ice and Fire? Wine is a major theme in the series and is often associated with the most important plots: a wineseller attempts to poison Daenerys with a cask of of fine Arbor red; King Robert who only loved three things: war, women and wine, is mortally wounded by a boar while hunting drunk; at his wedding, Joffrey’s wine is poisoned and he dies after drinking from his wine goblet. Now, did you know that pairing wines with each of the 9 main houses of Westeros has become increasingly popular on the internet? Check this version based on regions and climates or this one based on wine labels and the houses’ sigils. And don’t miss the Game of Thrones Wine Map. So I couldn’t resist. Here is my Blue Danube version: House Stark The Starks are lean of build and long of face. They live in Winterfell in the North, a castle warmed by natural hot springs, evidence of some volcanic activity. Their wine is the 2011 Bott Csontos Furmint from the Tokaj region. The wine grows on volcanic slopes where the soil … Continue reading What if the Westeros Houses were drinking Blue Danube Wines?
Danubia is a border-less wineland situated geographically and philosophically between wine’s contemporary western position and its ancient Eastern origins. The mighty Danube River spans not just geography but also culture and time, defining landscape and the tastes of our Danubian wine loving predecessors. We dub it Danubia: unity through diversity. Nothing else in the world tastes like these wines. From steep terraced limestone vineyards overlooking the Adriatic, to basalt volcanoes whose wines once promised male progeny, to the world’s first classified vineyards where botrytis meets flor, these are the flavors of Danubia. Join us in DANUBIA and meet our fabulous winemakers that will be visiting the US this month: Grand Liquoreux Master Samuel Tinon will be presenting his remarkable Tokaji wines in New York. He will be joined by Skradin winemaker star Alen Bibić and natural wines pioneer Miha Batič, who will also visit Las Vegas, Los Angeles, and San Francisco. For the new Miloš generation, Ivan, Franica, and Josip, this will be their first US trip. They will bring their most respected Plavac wines to Los Angeles, San Diego, Phoenix, Las Vegas, San Francisco, and finally New York. This will be a rare opportunity to armchair travel to Central … Continue reading The winemakers are coming, meet them in Danubia!
Finally! Some recent rainstorms and snow falling over the Sierra Nevada gave us a small peek at winter weather as well as cravings of cheese fondue accompanied by one of those crisp and mineral Alpine wines that go so well with hard cheese. But winter with its rich food is also a great time to expand our wine horizons argues Jon Bonné, wine columnist for the San Francisco Chronicle. Beyond the Alps, he recommends exploring Slovenia, a country bordering the eastern section of the Alps as well as neighboring Hungary and Croatia. What the wines of these regions share, he writes, is “a bridge between that lean mineral cut of the mountains and the richness and exoticism of ripe, fleshy grapes.” These countries have been growing grapes for centuries and offer an incredible diversity of native grape varieties that are just coming to international awareness: spicy Furmint, the dominant grape in Tokaj, Muscat-like Irsai Olivér also from Hungary, crisp and floral Rebula, called Ribolla Gialla in nearby Friuli, aromatic Malvasia Istriana from the Istrian Peninsula at the north of the Adriatic sea, and many more. Check out Jon Bonné’s recommendations, you’ll find some of Blue Danube’s best selling wines: the … Continue reading The SF Chronicle: the whites of Central Europe are ideal wines for winter
Being able to meet the people, eat the local food, attempt the language, and imbue every glass of wine with first hand experiences is why we got into the wine business. Context makes everything taste better. Plus, once you’ve visited, every time you have a wine from that place you’re immediately transported back. With this in mind, everyone at Blue Danube is happy to announce a partnership with Savor The Experience Tours, a company that has been running small group tours to Slovenia and Croatia for the past 9 years. As a Blue Danube Supporter, you’ll get 11 nights of winery visits, special feasts, and olive oil while staying with family run B&B’s. And once you return, you’ll have a gift certificate with us to purchase the wines stateside and relive the whole thing over again with friends and family. This October, don’t miss this unique opportunity to meet with some of Blue Danube’s best producers: Kabaj, Piquentum, and Kogl. For more information please contact firstname.lastname@example.org or call 206.529.4237.
Here is New York Times columnist Eric Asimov’s latest New Year resolution: 20 adventurous wines for $20 to drink this winter. Some are white, some are red, and all should warm your heart but they should also stretch your comfort zone: they will introduce you to intriguing grapes as well as little-known appellations from wine-growing regions rich in history and culture and long wine-making traditions. Besides the 2010 Kabaj Ravan from Goriška Brda in Slovenia listed in the article—“zesty and fresh with persistent, tangy flavors”—our portfolio contains plenty of intriguing wines for you to discover this winter. With fresh oysters on the half shell and crabs, enjoy a crisp and mineral Hárslevelű from Hungary. Experiment with skin macerated whites and try them with Swiss fondue or raclette. Consider the Croatian grapes Plavac Mali and Babić as delicious alternative to Zinfandel. Anyway, have fun! Happy Drinking and Happy New Year!
When I first started selling wines from Croatia and Slovenia nearly four years ago, the myriad of Italian restaurants almost mocked me as I rolled my bag down the streets of New York City. Very often their food and quality of service were just begging to be married with the flavors and level sophistication of the bottles I had on hand. Yet, to get the Sommelier to even consider tasting was nearly impossible. “Sorry, Italian only wine list, no exceptions.” It’s not as if I was trying to pawn some New York State Riesling or Merlot onto their focused and curated list, these were wines that had an equally long tradition in the same regions as everything on their menu and these were the flavors that were meant for their food. Italy, perhaps more than any other country, embodies a strong sense of regional pride. All 20 regions have held fast to their gastronomic cultures, preserving their distinct styles of wine and food. Over the centuries the regions formed their unique cuisines based on what was available in their land. This is why ingredients like truffles are hallmarks of Piedmonte while a dish like veal Marsala is unmistakably Sicilian. It’s … Continue reading Beyond Italian Borders : Wines Of Croatia & Slovenia
Congratulations Jean-Michel Morel! Kabaj wines have been praised by many wine critics and publications including Ed Behr’s “The Art of Eating”, Eric Asimov of the New York Times, Wine Enthusiast, Tasting Table National. Now we are thrilled that Wine & Spirits Magazine recently named KABAJ TOP 100 Winery of the Year. Jean-Michel and his family farm small plots of vineyards, where the Alps meet the Adriatic, on the Slovenian/Italian border in Goriška Brda, Slovenia. The name of the winery, Kabaj, is his wife Katja’s maiden name; Brda is their terroir: a special intersection of climate, geology, and culture that Jean intertwines into wine. Reflective of the diversity of their origin, there is something primal about them. Kabaj makes no fresh wine. Everything is aged and made to age. Dense in character, but never heavy, tension is drawn from minerality and grape tannin more than acidity. Less fruity than savory, the whites often have a textural quality akin to fine tea. They hate to be cold and typically show their best just below the temperature of their environment and company. The reds, made primarily from Merlot, Cabernet Franc and Cabernet Sauvignon, are vinified in typical Bordeaux fashion and are intensely mineral … Continue reading Kabaj: TOP 100 Winery of the Year!