ia Gourmet Fstr I estival - Croatia Open Umag · 2017-05-08 · I have to admit, that I envy a...

Istria Gourmet Festival

27. Croatia Open Umag15.-24.7.2016.

Sadržaj / Content

Uvodne riječiintrodUctory statements

IstrIa gourmet festIval

IstrIa gourmet restaurant

taste IstrIa

vIP gourmet kartIcaVIP Gourmet CArD

PosjetIlI su nas...we were VIsIteD by...

VInske DeGustACIje “skrIVene čArI IstArskIh VInA”wIne tAstInGs “hIDDen ChArms of IstrIAn wInes”

FranKo LUKeŽ: naših prvih pet…FRANKO LUKEŽ: OUR FiRst FivE yEARs…

rezime & posebnostisUmmERy & FEAtUREs

vinsKe degUstacije 2012wiNE tAstiNgs 2012





PosjetIlI su nas...we were VIsIteD by...

masterclass Paolo Basso, degustacIje IstarskIh vIna s najBoljIm sommelIerom svIjeta

mAsterClAss PAolo bAsso, tAstInG of IstrIAn wInes wIth the worlD’s best sommelIer

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6 7CROATIA OPEN UMAG Istria Gourmet Festival

Sa četvrt stoljeća dugom tradicijom neupitna je važ-nost koju umaški ATP turnir ima za prepoznatljivost destinacije. Internacionalna platforma koju ovo doga-đanje stavlja na raspolaganje za turističku promociju i prezentaciju Istre i Hrvatske neprocjenjiva je.

Upravo stoga, Istria Gourmet festival upotpunju-je ovaj teniski event svojim sadržajima kao što su gostovanja renomiranih stručnjaka i degustacije istarskih vina, uz birane partnere među istarskim restoranima, vinarima i maslinarima, a posebno kreirani jelovnici u prvi plan stavljaju istarske delicije - tartufe, maslinovo ulje i boškarin.

Radujemo se idućem umaškom turniru i užicima koje ćemo imati prilike ponuditi posjetiteljima na turniru 2016.godine.

ronaLd Korotaj, predsjednik organizacijskog odbora turnira

With its quarter of a century long tradition, the impor-tance which Umag ATP tournament has for destination recognition is indisputable. The international platform which puts this event at disposal for tourist promotion and presentation of Istria and Croatia is priceless.

Therefore, Istria Gourmet festival completes this tennis event with its additional contents such as the hosting of renowned experts and tasting of Istrian wines, with selected partners among Istrian restaurants, wine mak-ers and olive producers, while specially created menus put into the first plan Istrian delicacies – truffles, olive oil and boškarin (Istrian ox).

We are looking forward to the next Umag tourna-ment and the pleasures we will offer to the guests of tournament in 2016.

RONALd KOROtAj, president of tournament organisational committee

arLen broziĆ,director of executive committee

arLen broziĆ,direktorica izvršnog odbora

Turistička ponuda Umaga, uz sportske, objedinjuje gurmet i zabavne sadržaje. Istria Gourmet Festival pruža nam priliku da u suradnji s lokalnim proizvo-đačima i ugostiteljima, ATP gostima prezentiramo bogatstvo ponude u destinaciji. Uz odlična vina, istarske delicije i bogati zabavni program, Umag će i u 2016.g. biti nezaobilazno mjesto druženja.

Tourist offer of Umag, besides sports, includes gourmet and entertaining events. Istria Gourmet Festival gives us an opportunity, along with the local producers and caterers, to present to ATP guests our rich offer of the destination. With excellent wines and rich entertain-ment program, even in 2016, Umag will be again an inevitable place of socializing and pleasures.

sanda bravardirector of Umag city tourist board

sanda bravardirektorica turističke zajednice grada Umaga

Gourmet ponuda segment je na kojem turistički kla-ster sjeverozapadne Istre gradi svoju konkurentnost. Za to imamo sve preduvjete, jer najveći broj vinara i maslinara u relevantnim svjetskim vodičima dolazi upravo iz našeg klastera

Gourmet offer is that part which tourist cluster of North-West Istria is building its competitiveness. We have all the preconditions, since the majority of wine-makers and olive oil producers in relevant world guides are in fact from our cluster.


• Istria Gourmet Restaurant s biranom gourmet ponudom

• Naša Kužina nudi najrazličitije specijalitete istre

• Taste Istria: • 30 degustacijskih punktova s biranim istarskim vinima, maslinovim uljem, pršutom, sirom i tartufima

• vođene vinske degustacije “Skrivene čari istarskih vina” - partner hrvatski sommelier Klub

za uživanje nakon tenisa osmišljen je istria gourmet Festival, koji se sastoji od:

• Istria Gourmet Restaurant with selected gourmet offer

• Naša Kužina (Our Cuisine) offers various specialties of istrian cuisine

• Taste Istria: • 30 tasting points with selected istrian wines, olive oil, istrian prosciutto, cheese and truffles

• Guided wine tastings “Hidden charms of Istrian wines” - a partner is the Croatian sommelier Club

Fer entertainment after tennis, the istria gourmet Festival has been designed and consists of:

Istra Gourmet FestivalIstrIa gourmet Zona

IstrIa gourmet restaurant By ZIgante tartufI

naša kužIna By lf restaurant

WIne Bar

atP stadIon

taste IstrIa

WIne tastIngs

VIP Gourmet kartica / VIP Gourmet card

VIP Gourmet kartica - za konzumaciju ugostiteljskih usluga u ATP zoni uz beskontaktno plaćanje

VIP Gourmet card - for consumption of hospitality services in the ATP zone with contactless payment


LF restaUrant,chef robert perić, maestro choccolatier

Istria Gourmet Restaurant:

• gostovali su: restoran San Rocco, radin r i restoran zigante • najbolja interpretacija suvremene istarske gourmet scene• posebni eventi: gostovanje restorana člana jeunes restauraterus d`europe-jre i internacionalnih restorana s michelin zvjezdicama• prezentacija biranih vina i maslinovih ulja Istre

Naša kužina:• gostovali su: konobe bušćina i nono, restorani maruzza, pergola i primizia, te LF restoran & catering• ponuda tradicionalnih istarskih jela

5 godina kontinuiteta...Istria Gourmet Restaurant:

• operated by: restaurant San Rocco, Radin R and restaurant Zigante• The best interpretation of the contemporary Istrian gourmet scene• The hosting of the restaurants members of jeunes Restauraterus d`Europe-jRE and international restaurants with michelin stars• The presentation of selected Istrian wines and olive oils

Naša kužina:• operated by: tavern Bušćina & Nono, restaurants maruzza, Pergola & Primizia, and LF restaurant & catering• The offer of traditional Istrian dishes

5 years of continuity...

Istria Gourmet Restoran

Iako je specifična ponuda našeg restorana San Rocco namjenje-na zahtjevnoj publici, savršeno se uklopila u goste ATP-a.

Although our restaurant San Ro-cco has the specific offer aimed at demanding public, it fitted perfectly for ATP guests.

restaUrant san rocco

Ideja i cilj Naše Kužine bilo je predstaviti teritorij i gastronomiju Istre. Vjerujem da smo uspjeli, budući su gosti ATP-a imali samo riječi hvale za tradicionalnu istarsku gastronomiju.

The idea and goal of Naša Kužina was to present Istrian terroir and gastronomy. I believe we succeeded since ATP guests had only words of praise for traditional Istrian gastronomy.

Konoba buščina

Na ATP-u 2015. godine, restoran Zigante usmjerio je svoju ponudu prema gostima s istančanim ukusom. Osim naših već poznatih jela s tartufima, nudili smo odležana mesa u specijalnim komorama. To je bio pravi zgoditak, budući su nam se gosti stalno vraćali. Veselim se sljede-cem ATP-u i nadam sa da cemo biti jos bolji i kvalitetniji..

During ATP 2015, Zigante restaurant focused its offer towards the guests with refined taste. Besides our already famous dishes with truffles, we offered mellowed steaks which were retained in special chambers. It was really a hit since the guests kept returning all the time. I am looking forward to the next ATP and I hope we will be even better and having greater quality.

Drago nam je što smo imali prilike prezentirati naše kulinarske inova-cije gostima ATP-a.

We are glad for the opportunity of presenting our culinary innovations to ATP guests.

RestauRant PeRgola

restaUrant zigante, chef damir modrušan

Sudjelovanje na ATP-ju je za svakog od nas izazov, radi poslu-živanja i održavanja usluge prema velikom broju gostiju.

Taking part at ATP is a challenge for each of us, due to serving and service maintenance of the huge guest numbers.

Konoba nono

Dugogodišnji partneri IGF-a (s lijeva na desno):Degrassi, Buščina, Coronica, San Rocco, Kozlović, Cuj, Nonno

Objediniti istarske namirnice, tradicionalne i moderne tehnike pripreme jela te prezentirati inovativni menu publici ATP turnira u Umagu, bio je poseban izazov za mene i cijeli LF tim. Veselim se slijedećem ATP-u i novim kreacijama kojima želimo iznenaditi goste u Umagu.

Blend Istrian foods, traditional and modern techniques of food preparation and presenting innovative Menu to ATP tournament audience in Umag, was a special challenge for me and the entire LF team. I am looking forward to the next ATP and to the new creations which would surprise guests in Umag.


Taste Istria

Taste Istria :

• Wine & Gourmet revija najboljih istarskih delicija

• 30 degustacijskih punktova: birani istarski vinari, vrhunski istarski pjenušci, tartufi, maslinovo ulje, pršut i sirevi, ponuda rakija i proizvoda od boškarina

• Degustacijski bonovi po popularnoj cijeni (2015.g. - 25.000 bonova) s pravom degustacije vina i delicija

• Brendirane staklene čaše za korištenje u zoni uz kauciju

• Jazz glazbena kulisa

Taste Istria :

• Wine & Gourmet show of the best istrian delicacies

• 30 tasting points: selected istrian winemakers, top istrian sparkling wines, truffles, olive oil, prosciutto and cheese, the offer of different brandies and boškarin (Istrian ox) made products

• The coupon for tasting of wines and delicacies at affordable price (2015 - 25.000 coupons sold)

• Branded glasses for rent within the zone

• Jazz music atmosphere

vInarI / WINe maKeRS:

ProIZvodI / pRoducTS: PartnerI Zone / ZoNe paRTNeRS:


viP gourmet card

Consumption of hospitality services in the ATP area with contactless payment

• More than 10 points in the area of: Istria Gourmet Restaurant, Naša kužina, Taste Istria, Fish & Grill, Jimmy Woo, Lyme bar

• Easy and quick way of contactless payments

Dance Arena

Commercial & Sponsors

Fun Zone

Fish & Grill

Istria Gourmet Zone

Glavni ulaz / Main entrance

Ulaz / Entrance

ATP Stadion

Official entrance

vip gourmet kartica

Konzumacija ugostiteljskih usluga u ATP zoni uz beskontaktno plaćanje

• više od 10 ugostiteljskih punktova u zonama: istria gourmet restoran, naša kužina, taste istria, Fish & grill, jimmy Woo, Lyme bar

• jednostavan i brz način beskontaktnog plaćanja


Atmosfera je ovdje prekrasna. Jako mi je drago da je uz sam ATP turnir organizirano još nekoliko popratnih događanja i drago mi je da smo predsta-vili hrvatska vina na ovaj način, jer hrvatska vina postaju sve cjenjenija u svijetu

KoLinda grabar KitaroviĆ, predsjednica republike hrvatske

The atmosphere here is beautiful. I am very happy that besides the ATP tournament several other events are organized and that Croatian wines are presented in such way, because they are becoming more valued in the world

KoLINda GRaBaR KITaRovIć, predsjednica republike hrvatske

Moram priznati da, pomalo, zavidim mojim hrvatskim kolegama i prijateljima sommelierima iz Hrvatskog som-melier kluba na „braku“ koji su sklopili s umaškim ATP-om, odnosno Istraturistom. Proveo sam nekoliko prekrasnih dana na turniru, uživao u teniskim razigravanjima svjet-skih majstora a posebno otkriće bila mi je Taste Istria zona. Toliko trendy lokalno a istovremeno i svjetski široko. Izvrsna nadopuna sportskim događanjima. A zbog vinskih degustacija „Skrivene čari istarskih vina“ sam i napisao onu prvu rečenicu. Bravo!

davorin šKarabot,podpresednik in vodja mednarodne aktivnostisommeLier sLovenije, društvo za razvoj pivske kulture

I have to admit, that I envy a little my Croatian colleagues and sommelier friends from Croatian sommelier club on the ‘mar-riage’ which they agreed with Umag-based ATP, i.e. Istraturist. I spent few beautiful days at the tournament, enjoyed tennis playoffs of world aces and the special surprise was Taste Istria zone. So trendy on both local and international level. An excel-lent supplement to the sport events. And thanks to ‘Hidden charms of Istrian wines’ I wrote that first sentence. Bravo!

davoRIN ŠKaRaBoT,vice president and manager of international activitySoMMELIER oF SLovENIa, Society for develop-ment of the beer culture


Prve godine pobijedio je okus šumskog voća s naglaskom na kupinu i ribiz. Boju smo ocijenili kao granatno crvenu s refleksom ljubičaste. Već iduće 2013. godine, sve je bilo u znaku ružičaste boje. Okusi su bili voćni a prevladavala je malina. 2014.godine oduševio nas je okus bazge, a neki su na nosu osjetili jasmin, cimet i zeleni papar. Šumsko voće ponovno, ali sada s naglaskom na duhan, dominiralo je i 2015. O čemu je riječ? Naravno – o vinu!

Te prve godine kao ATP vino 2012. proglašen je Gran Teran 2008 Morena Coronice. Iduće godine, slavnu je titulu osvo-jio Rose Veralda Luciana Visintina, u 2014. zvijezda je bila je svježa Malvazija 2013. Franka Cattunara, a prošlogodišnji pobjednik je odležani Teran 2010. Marina Markežića.

S novom, pomalo neobičnom idejom da se sportskom okruženju već etabliranih teniskih događanja doda vinska tematika, i da se istovremeno zadrži ozbiljnost profe-sionalne manifestacije uz ležernu notu vinskih aroma, uhvatili su se u koštac 2012. godine Istraturist, organiza-tor umaškog teniskog turnira i Hrvatski sommelier klub kao nositelj promocije kulture vina i kulture stola. Tako je rođena manifestacija koja se u početku zvala Skrivene čari malvazije i terana, a već iduće godine, kad su malvaziji i teranu ravnopravno pridodani rosei i muškat – Skrivene čari istarskih vina.

Tijekom sedam dana, dok se tenisači bore forhendima i bekendima na središnjem stadionu nalik školjci, samo nekoliko koraka dalje u Taste Istria zoni tridesetak ljubi-telja vina, uz pomoć profesionalnog sommeliera i ležerne moderatorice, raspravljaju koja bi se od tri mlade malvazije koje upravo kušaju, najbolje stopila s pjatom ukusnih školj-ki: Kozlovićeva, koja miriše na tek ubrane vinogradarske breskve, Coronicina koju krasi ugodna mineralnost ili Ben-venutijeva naglašene svježine s bijele zemlje na položajima u okolici Kaldira?

Redaju se tako, svakodnevno po tri vina, mlade i zrele malvazije, svježi i odležani terani, rosei i muškati. Svakod-nevno, tri vina uz tri vinara, daju se publici koja „na slijepo“ kuša i ocjenjuje vina, birajući dnevne tematske pobjednike,

FranKo LUKeŽ, predsjednik hrvatskog sommelier kluba

te u konačnici pobjedničko, najbolje ocjenjeno ATP vino.

Ali, ne događa se sve to samo zbog pobjeda. Priča je puno šira. Već prve godine Skrivenih čari bilo je zani-mljivo pratiti mladu, simpatičnu ali ništa manje stručnu sommelierku Luciju Matijević, kako od vinara škrtih na riječima izvlači detalje o položajima i mikrolokacijama njihovih vinograda, vrsti tla i klimi, o svemu onom što Francuzi učenim imenom zovu terroir. Ili Sandi Paris, koji je olivermlakarskom ležernošću i profesorskom uvjerljivo-šću objašnjavao osobitosti svakog vina ponaosob, propit-kujući pritom vinare o njihovom radu u podrumu, kori-štenju kvasaca, trajanju maceracije, odležavanja u drvu, pretakanju, punjenju.. Emil Perdec, aktualni sommelier i voditelj Skrivenih čari, sve vinare i njihove odabrane polo-žaje poznaje u dušu i osluškuje njihov rad u podrumu. Uz Emila publika se osjeća „domaće“, kao da degustira vino u vinskom podrumu vinara kojeg već dugo poznaje .

Tako do znatiželjne publike dolazi puno šira i cjelovitija priča o vinu. O vinu koje je već odavna postalo dio lokalne kulture, i koje je u Istri ostavilo svoj simbolički, emotivni i povijesni trag.

Za kraj, možda je i neskromno ocjenjivati jednu manifesta-ciju kojoj tek kreće peta godina postojanja. A opet, svima nama, koji u tome sudjelujemo, nisu daleka sjećanja na početak, kad smo držali palčeve mladoj Luciji, strahovali hoće li se vinari opustiti, hoćemo li biti zanimljivi novoj publici i kako će, uopće, u šarenilu svih ATP događanja, biti prepoznate Skrivene čari malvazije i terana? Iste godine, pehar najboljem vinaru za ATP vino 2012. uručio je pred-sjednik RH, koji je tradiciju nastavio i naredne dvije godine. Protekle godine, proglašenju ATP vina, uz Predsjednicu RH, prisustvovao je i Paolo Basso, najbolji sommelier svijeta. Ništa manje svečano i zanimljivo neće biti ni ove godine.

Pa, nije li to izvrstan uspjeh za prvih pet godina?Živjeli!

FranKo LUKeŽ, president of croatian sommelier club

Naših prvih pet…The first year winner had the taste of wild berries with a focus on blackberry and currant. The color was evaluated as garnet red with a purple reflex. The very next year, in 2013, everything was based on pink color. Flavors were fruity and raspberries prevailed. In 2014 we were impressed by the fla-vor of elderberry and some even smelled jasmine, cinnamon, green pepper. And than again, the taste of wild berries, but now with the accent of tobacco, dominated in 2015. What are we talking about? Wine, of course!

That first year winner as ATP Wine 2012 was declared the Gran Teran from 2008 by Moreno Coronica. The next year, the famous title has been won by the Rose Veralda by Lucia-no Visintin, in 2014 the star was the fresh Malvasia from 2013 by Franko Cattunar, and last year’s winner was aged Teran 2010 by Marino Markežić.

With the new, somewhat unusual idea to add the wine the-me to a sports environment of an already established tennis event and at the same time maintain the seriousness of this professional event with a casual touch of wine aroma, Istra-turist, the organizer of the Umag tennis tournament and the Croatian Sommelier Club as a driving force of the promotion of wine and table culture, established this event in 2012. Thus an event was born that was initially called Hidden charms of Malvasia and Teran, and the following year, after Rose and Muscat were added to Malvasia and Teran - Hidden charms of Istrian wines.

During the seven days, while tennis players fight with their forehands and backhands on the central court that looks like a shell, just a few steps away in the Taste Istria zone some thirty wine lovers, with the help of professional sommeliers and casual moderators, are arguing which of the three fresh Malvasia they just tasted has the best blend with a plate of tasty shells: Kozlović, that smells of freshly picked vineyard peaches, Coronica, which has of pleasant minerality and or Benvenuti, with its accentuated freshness from the white soils around Kaldira?

Every day we have three wines, young and mature Malvasia, young and aged Teran, Rose and Muscat. Every day, three wines from three winemakers, we are giving the audience to taste and evaluate the wines blind, choosing the daily themed

winner and ultimately the best ATP wine. But all of this is not just for the victory. The story is much broader. For the first year of the Hidden Charms it was interesting to watch the young, congenial but none the less professional sommelier Lucija Matijević, how she got detailed information from the not so talkative winemakers about the positions and micro locations of their vineyards, the soil type and climate, about everything the French call terroir. Or Sandi Paris, who with the casualness of a professional anchorman convincingly explained the peculiarities of each wine individually, thereby inquiring the winemakers about their work in the cellars, abo-ut using yeast, the period of maceration, the aging in wooden barrels, decanting, filling... Emil Perdec, the current sommelier and host of Hidden charms, knows all winemakers and their wine positions in the soul, follows their work in the cellars. With Emil, the audience feels at home, just like tasting wine at a wine celler of a winemaker – friend, known for a long time.

Thus the audience obtains a much broader story about wine. About wine that has long since became a part of local culture and which left a symbolic, emotional and historical trail in Istria.

Finally, maybe it is too early to judge an event that enters its fifth edition, but then again, all of us who participated in it will still remember the beginning, when we kept our fingers crossed for the young Lucia, feared whether the winemakers would be relaxed, whether there would be any interest in the new audience and how, in general, among all other ATP events, the Hidden charms of Malvasia and Teran would be recognized? That same year, the cup for the best ATP wine in 2012 has been presented by the President of the Republic of Croatia. That tradition was continued for the next two years. Last year, the best ATP wine was awarded in the presence of the President of the Republic of Croatia and Paolo Basso, the best sommelier in the world. This years awarding will not be nothing less spectacular and interesting.

Well isn’t that a wonderful success for first five years?Cheers!

Our first five years…

vinske degustacije "skrivene čari istarskih vina"

wine tastings “Hidden charms of istrian wines”


• 5 godina uspješnog organiziranja • prezentirano 27 renomirana istarska vinara sa 82 vina u

kategorijama svježa i odležana malvazija, svježi i odležani teran, rose i muškat (pjenušci van kategorije za atp vino)

• degustirano je 30 malvazija, 24 terana, 9 rosea, 9 muš-kata, a dodatno je predstavljeno i 10 pjenušaca

• U počast kulturi vina, degustacije su otvorene za sve goste

• izuzetan odaziv publike na degustacijama (cca 660)• moderatori: odabrani sommelier hsK-a (Lucija matije-

vić, sandi paris, emil perdec) i antonija mandić• ATP vino 2012 - odležani teran, gran teran 2008, more-

no coronica• ATP vino 2013 - rose veralda, Luciano visintin• ATP vino 2014 - svježa malvazija, malvazija 2013,

Franko cattunar• ATP vino 2015 - odležani teran Kabola 2010,

marino markežić

• suradnja s najznačajnijom sommelierskom organizacijom u hrvatskoj - Hrvatski Sommelier Klub

• osmišljena metoda edukacije uz ocjenjivanje (stručna metodologija uz jednostavni prikaz)

• gostovanje svjetskih vinskih stručnjaka: 2013. g. World Wine Guys (urednici značajnog vinskog magazina Wine enthusiast), 2015. g. Paolo Basso (najbolji europski i svjetski sommellier).

• praćenje svjetskih vinskih trendova (rosé)• revalorizacija muškata• promoviranje proizvodnje

pjenušaca u istri

rezime

Posebnosti

• 5 years of successful organization• 27 renowned Istrian winemakers have been presenting 82

wines in the categories fresh and aged malvasia, fresh and aged teran, rose and muscat (non-competitive sparkling wines)

• the following wines have been tasted, 30 Malvasia, 24 Teran, 9 Rose, 9 Muscat and additionally 10 sparkling wines have been presented

• in honour of the wine culture, the wine tastings are open for all guests

• exceptional response of the public during the wine tastings (approx. 660)

• Moderators: selected sommeliers od the hsK (Lucija matijević, sandi paris, emil perdec) and antonija mandić

• ATP wine 2012 - aged teran, gran teran 2008, moreno coronica• ATP vino 2013 - rose veralda, Luciano visintin• ATP vino 2014 - fresh malvasia, malvazija 2013, Franko cattunar• ATP vino 2015 - aged teran Kabola 2010, marino markežić

Summary

Features• Cooperation with the most significant

sommelier organization in Croatia - the Croatian Sommelier Club

• New educational method during the assessment (professional methodology with a simple display)

• Guest visitors are world-renowned wine experts: in 2013 World Wine Guys (editors of the important wine magazine Wine Enthusiast), in 2015 Paolo Basso (the best European and world Sommelier)

• Monitoring global wine trends (Rose) • Revaluation of muscat • Promotion of the sparkling

wine production in istria

UKUPNO


Degustacije

Ponedjeljak / Monday09.07.

pobjednici svijeta malvazija 2010-2012.U organizaciji vinistre, u poreču se tradicionalno održava nesluž-beno svjetsko prvenstvo malvazi-ja, svijet malvazija. degustacija je prilika kušati pobjednike natjeca-nja 2010. - 2012. godini.

winners of the world of malvasia 2010-2012organized by vinistra, in Poreč tradi-tionally (for the fourth year in a row) the unofficial world championship of malvasia has been held, the world of Malvasia. The wine tasting will be an opportunity to taste the winners of the competition from 2010-2012.

Vinari / Winemakers:• tomaz• Madebako• m&g international

Utorak / Tuesday10.07.

drugo lice malvazije

malvazija danas zaista ima više lica. od malvazija produžene maceracije, do malvazija odle-žalih u amforama, riječ je o sorti koja pokazuje kako je spremna izraziti niz različitih aromatskih profila, ovisno o načinu na koji se vinificira.

the other side of malvasia

Malvasia today has really many faces. Malvasia of extended maceration, to malvasia aged in amphorae, we are talking about a sort of wine willing to show a variety aromatic profiles, depending on the manner in which vinified.

Vinari / Winemakers:• matošević• Kabola• Kozlović

Srijeda / Wednesday11.07.

mlade malvazije

nakon izazovne 2010., berba 2011. je, prema tvrdnjama mno-gih vinara, podarila grožđe visoke kvalitete. Kao što će prikazati degustacija, u rukama spretnih vinara proizvedene su neke od ponajboljih malvazija u proteklih nekoliko godišta.

Fresh malvasia

after the challenging year of 2010, the 2011 vintage, has given us, according to many winema-kers, good quality grapes. as the tasting will show, in the hands of skilled winemakers some of the best malvasia in recent vintages has been produced.

Vinari / Winemakers:• Laguna vina• Veralda• trapan

Gran teran 2008, moreno coronica

2012

Četvrtak / Thursday12.07.

malvazija u kupažama

osim kao monosortno vino, malva-zija jednako dobro izražava svoj karakter i u kupažama. evo nekoliko primjera u kojima malvazija obo-gaćuje svjetski uspješne i priznate sorte.

Blended Malvasia

Except as mono-varietal wine, Malvasia expresses its character also as blended wine. during this tasting we will display several examples where Malvasia enriches already renowned and recognized types of wine.

Vinari / Winemakers:• meneghetti• Degrassi• saint hills

Petak / Friday13.07.

mlade snage istre

na njima istra ostaje, moglo bi se reći. iako, bila bi to možda i prehra-bra izjava, budući vinari ove večeri nisu mladi samo po svojim godina-ma. neki od njih su i “stari lisci” koji su se primili vinogradarstva za nove i mlade istarske brendove.

istrian hope bearers

They are the future of Istria, one might say. although this statement is maybe a little bit too bold, since the winemakers of this evening are not only young of age. Some of them are „sly old foxes“, who are using viticulture for new and young Istrian brands.

Vinari / Winemakers:• geržinić• capo• Cuj

Subota / Saturday14.07.

odležani terandonedavno skrivenog potencijala, iako se o njemu priča kao o sorti koja će naru-šiti status plavca malog kao prve autoh-tone crvene sorte hrvatske. degustacija će prikazati potencijal terana u odležava-nju te razjasniti zašto ju mnogi stručnjaci smatraju sortom koju vole piti znalci.

Aged teranUntil recently, it had hidden potential although today we are talking about a sort which could undermine the status of Plavac mali as the first indigenous red sort of Croatian wine. The tasting will show the potential of aged teran and clarify why many experts think it is a sort loved by wine connoisseurs.

Vinari / Winemakers:• Coronica• benvenuti• F.arman• *Laguna vina

(mladi teran - van konkurencije / young teran - non-competitive)

Tastings

ATP vino 2012 - kategorija odležani teran,ATP wine 2012 - category aged Teran

Veliko mi je zadovoljstvo što sam dio ove priče koja promiče kulturu vina. Jako lijepo organiziran event, pun pozitivnih emocija i neizbježno mjesto za degustaciju lokalnih vina.

It is a huge pleasure being a part of this story which promo-tes the wine culture. Very nicely organized event, full of positi-

ve emotions and an inevitable place for tasting local wines.

moreno coronicapobjednik / winner 2012

Odlicna organizacija uz vrhunska vina i zabavu. Opuštena atmosfera, prekrasni ljudi s osmijehom.

Savrsen odmor od svakodnevice koji mi je donio nova prijateljstva i nova saznanja. Tjedan dana

ljepote i smijeha.

Great organization with supreme wines and enter-tainment. Relaxing atmosphere, beautiful smiling

people. Perfect vacation from everyday routine which brought me new friendships and experien-

ces. A week of beauty and humour.

LUcija matijeviĆ, sommelier 2012

Lucija Matijević


Degustacije


roséKao temu za degustaciju, uvo-dimo ga po prvi put. je li, sve popularniji, rose doista žensko vino ili ga u restoranu smiju piti i muškarci? a možda je vino rose, jednostavno, kao stvoreno za ljet-ne temperature? na što vas pod-sjeća njegov blago voćni okus? što će pokazati degustacija?

Roséwe are introducing it for the first time as a tasting theme. Is the ever more popular Rose a feminine wine or can it be drunk in restaurants also by men? Maybe the Rose wine is just simply ideal for the summer? What does its gentle fruity taste remind you of? What will the wine tasting show?

Vinari / Winemakers:• cuj 2012• degrassi 2012• Veralda 2012


muškati muškat, kao temu, uvodimo po prvi put na naše degustacije. vino koje je proslavilo gornju bujštinu (momjanštinu, odakle mu i naziv) predstavit će vinari s tog područ-ja. nadišite se mirisa dobrog muš-kata, uživajte u njegovim bogatim aromama. Upoznajte naše ponaj-bolje mUšKatire.

muscatmuscat as a theme, we have also introduced for the first time in our tastings. The wine that made the upper Buje region famous (Momjan, where it got his name from) will be presented by wine-makers from that area. Enjoy the aroma of good Muscat, enjoy its rich aroma. Get to know our best “Muscateers”.

Vinari / Winemakers:• Kozlovic 2012• Kabola 2012• Cuj 2012


svježa malvazijadegustirati ćemo malvazije iz berbe 2012., inače, ekstremno sušne godi-ne. vinari kazuju kako su im, kad već ne mogu birati, draže sušne i tople godine nego hladne i blatne, jer se pokazalo da je vino tada bolje i da je, u takvim uvjetima, lakše odraditi berbu. Uvjerimo se i sami, kušajući mlade malvazije iz sušnoga ljeta.

young malvasiataste the 2012 vintage malvasia, whi-ch was an extremely dry year. The wi-nemakers will show us how they, sin-ce they cannot choose, prefer rather dry and warm than cold and muddy years, because it has shown that the wine is then better and in such con-ditions easier to harvest. See for yo-urself by tasting the young Malvasia from that dry summer.Vinari / Winemakers:• Laguna vina 2012• Coronica 2012• benvenuti 2012

rosé Veralda, Luciano visintin


zrela malvazijatri istarska vinara koji su svojim zrelim malvazijama osvojili brojna domaća i međunarodna priznanja i tako, na naj-bolji mogući način, dokazala i potvrdila da malvazije ne moraju biti vina za jednu sezonu. Kušat ćemo vina odškolovana u drvu, s jakom strukturom i izražajnim karakterom. hoćemo li osjetiti tipično malvazijsku voćno-cvjetnu aromu?

Aged malvasiathree istrian winemakers who with their aged malvasia wines have won numerous national and international awards and so, in the best possible way, proved and con-firmed that malvasia wines do not have to be wines only for one season. We will taste wines fermented in wood, with a strong structure and expressive chara-cter. Will we taste the typical Malvasia fruity-floral aroma?

Vinari / Winemakers:• Trapan 2011• Kozlović 2011• matošević 2008


svježi teranpredstavljanje mladih, svježih terana iz prošlogodišnje berbe. mladi terani su dnevna vina za čiji okus mnogi som-melieri vole koristiti izraz „hrskav“, jer tako najbolje opisuju voće i kiselost kao tipičan doživljaj mladih terana. Uz mladi teran, mnogi najprije, pomisle na fetu pravog istarskog pršuta. na degustaciji ćemo provjeriti jesu li u pravu.

young teranPresentation of young, fresh Teran from last year’s harvest. Young Teran is a daily wine whose taste many som-meliers define as “crisp”, because that is the best way to describe the fruit and sourness as a typical experience of young Teran. Besides the young Teran, many first think of a slice of real Istrian prosciutto. during the tasting we will check if they are right.

Vinari / Winemakers:• F. Arman 2012• Laguna vina 2012• cattunar 2012


zreli teranodležani teran ili teran pet godina poslije tako bi se mogla nazvati ova tema. degustacija će nam reći je li teran „rođen da bude mlad“ ili, pak, teran „uvijek graciozno stari“? pit ćemo vrhunska vina „starih mački“ i uvjeriti se u njihovo majstorstvo u kreaciji vina od ove jedinstvene au-tohtone sorte, tako tipične za istru.

Aged teranaged Teran or Teran five years later is how this theme could be called. the tasting will tell us whether teran is “born to stay young” or if Teran is “always gracefully aging”? We will drink great wines produced by “sly old foxes” and attest their mastery in the creation of this unique wine from indigenous varieties, which is so typical of Istria.

Vinari / Winemakers:• Coronica Gran Teran 2008• Kabola 2009• degrassi teran 2008

Tastings

ATP vino 2013 - kategorija Rosé,ATP wine 2013 - category Rosé

2013

Biti odabran prestaviti moja vina na ovom važ-nom eventu ispunjuje me ponosom, a pobijediti s

vinom kojeg sam ja otkrio, neprocijenjivo.

To be chosen to present my own wines at this important event fills me with pride, and even more, to win with the wine which I discovered is priceless.

LUciano visintinpobjednik / winner 2013

Drago mi je što sam sudjelovao u kreiranju i realizaciji radionice skrivenih čari istarskih vina, koja s jedne strane ima vrlo ozbiljno odrađen stručni dio, a istovremeno je zabavna tako da u tome može uživati šira publika. Činjenica da su sve večere bile ispunjene govori u prilog tome kako radimo pravu stvar za podizanje kvalitete vina i kulture stola općenito.

I am glad for being part in creation and realization of the Hidden charms of Istrian wi-nes, because it is a workshop, which on one hand has a very serious professional part, but at the same time also keeps entertaining atmosphere where the wider audience can really enjoy. The fact that almost each night was crowded supports our intention and idea for further development of the quality and knowledge of wine generally.

sandi paris, sommelier 2013-2014sandi Paris World Wine Guys, Mike deSimone & Jeff Jenssen

DegustacijePonedjeljak / Monday22.07.

roséružičasto je sve više u modi. tako je i s rose vinima. postoji neka fa-talna i zarazna privlačnost u tom vrlo laganom, lepršavom i izrazi-to voćnom okusu. U rashlađenim degustacijskim čašama potražimo okuse koji podsjećaju na lubenicu, jagodu i malinu; mirise na ljubičice, ciklame, možda i ruže...

RoséPink is in vogue. The same goes for Rose wines. There is a fatal and conta-gious appeal in this very light, airy and very fruity taste. In the chilled tasting glasses look for flavors that are remi-niscent of watermelon, strawberry and raspberry; scents of violets, cyclamen, perhaps roses...

Vinari / Winemakers:• zigante 2013• Veralda 2013• tomaz 2013


svježa malvazijavrlo smo zadovoljni jer kvaliteta je izuzetna, malvazija koja se trenutno bere je vrlo obećavajuća i ima velik potencijal – takve su izjave davali vinari početkom berbe 2013. na večerašnjoj ćemo degustaciji provjeriti koliko su im procjene bile ispravne. cattunar, matošević i Kraljević (cuj): tri vinara, tri vinogorja, tri generacije, tri stila, a jedna tema – mlada malvazija.

young malvasiaWe are very happy because the quality is exceptional, the Malvasia currently be-ing harvested is very promising and has great potential - such statements were given by the winemakers regarding the early 2013 harvest. during the tasting tonight we will check if their estimates were correct. Cattunar, Matošević and Kraljević – Cuj: three winemakers, three vineyards, three generations, three styles, one theme - young Malvasia.

Vinari / Winemakers:• Cattunar 2013• matosevic 2013• cuj 2013


zrela malvazijavođenim kušanjem odabranih berbi trapana, coronice i markežića (Ka-bola) spoznajte prave potencijale dozrijevanja malvazije. Kada točno dolazi na vrhunac i koliko traje životni vijek malvazije kada dolazi iz radio-nica vrsnih majstora? je li istina da malvazija, načelno, ne može trajati više od tri ili četiri godine, jer je sklona jakom padu ionako razmjerno oskudnih kiselina? ili?

Aged malvasiathrough the guided tasting of selected vintages by Trapan, Coronica and Markežić, get to know the real potential of malvasia ripening. When is it exactly coming to a climax and how long is the lifetime of malvasia when coming from the cellars of skilled craftsmen? Is it true that Malvasia, in principle, cannot last more than three or four years, because it is prone to sharp declines in the already relatively scarce acids? or?

Vinari / Winemakers:• Trapan 2012• coronica 2008• Kabola 2009

malvazija 2013, Franko cattunar


svježi teranodabrali smo najbolje plasirane terane s vinistre 2014. godine. predvodi ih teran vina Lagune iz 2013., osvajač zlatne medalje kao najbolji mladi teran autohtone istarske sorte ali i ovjenčan prestižnom titulom šampion vinistre. hoće li atp publika na večerašnjoj degustaciji rangirati mlade terane poput stručnjaka na vinistri?

young teranwe selected the best placed teran at vinistra 2014. First is the Teran wine from Laguna from 2013, winner of the gold medal as the best young teran of indigenous istrian varieties but it is also awarded the prestigio-us title - Champion of vinistra. Will the aTP audience at tonight’s tasting rank the young Teran as the experts at vinistra did?

Vinari / Winemakers:• Laguna vina 2013• Kozlovic 2013• Fakin 2013


zreli teranzadnjih se godina istarski vinari, ponajviše oni kojima je sorta teran postala prava strast, okreću novom vinogradarskom i vinarskom izazo-vu: repozicioniranju terana na tržišu vina. Žele dokazati da je teran vino s odličnim potencijalom starenja, i da terani, školovani i čuvani u drvetu pet, deset i više godina uspijevaju sačuvati mladost.

Aged teranIn recent years, winemakers, especia-lly those with an affection for Teran, started a new winegrowing and wine-making challenge: repositioning teran on the market. They want to prove that Teran wine has excellent aging potential and that teran, trained and kept in wooden barrels for five, ten or more years can still keep its youth.

Vinari / Winemakers:• benvenuti 2011• degrassi 2009• F. Arman 2009


muškatzasladimo se na kraju ovogodišnjih de-gustacija. večeras kušamo muškate. njihova je značajka da, zbog visokog sa-držaja šećera u grožđu, često zaostane neprevrelog šećera u vinu, pa se proizvode kao suhi, polusuhi ili poluslatki muškati. zaostatak šećera u vinu još više potencira muškatnu punoću i finoću. večeras ćemo kušati: polusuhi muškat (prelac i rossi) te poluslatki muškat geržinić, iz crvene zemlje s položaja vižinade.

muscatLet us drink something sweet at the end of this year’s tasting. Tonight we will ta-ste Muscat. Its feature is that due to the high sugar content in the grapes, there is often residual sugar left in the wine, so it can be produced as dry, semi-dry or semi-sweet Muscat. The residual sugar in the wine emphasizes the fullness and fineness even more. Tonight we will taste: semi-dry Muscat (by Prelac and Rossi) and semi-sweet Muscat by Geržinić, from the red soils around vižinada.

Vinari / Winemakers:• Prelac 2013• rossi muskat zuti 2013,• gerzinic 2013

Tastings

ATP vino 2014 - kategorija svježa malvazija,ATP wine 2014 - category young Malvasia

2014Vinistra day - radionica „Malvasia TourIstra“

Vinska radionica “Degustacija različitih stilova vina Malva-zije istarske”, u organizaciji Vinistre (partnera na projektu Putevima Malvazije istarske - Malvasia TourIstra).

Vinistra day – workshop “Malvasia TourIstra”

Wine workshop “Wine tasting of different wine styles of Istrian Malvasia”, organized by Vinistra (partner in the project Trails of the Istrian Malvasia – Malvasia TourIstra).

Predstavljanje istarskih pjenušaca: sparkling wine, spumante, cava, sektwein, peneče vino, penina,…, a evo sada i istarskih odgovora na svjetski trend mjehurića: pjenušava vina Kabole, peršurića, veralde i Franca armana. Kušat ćemo pjenušce od malvazije; od kupaže pinota, chardonnaya i malvazije te jedinstveni rose pjenušac od terana. Upoznat ćete charmat metodu (metoda vrenja u tankovima ) ali i klasičnu metodu (metoda vrenja u bocama). Uživajmo zajedno u lijepom perlanju čarobnih mjehurića!*van konkurencije za ATP vino

Presentation of Istrian sparkling wines: Sparkling wine, spumante, cava, Sektwein, peneče vino, penina… and now we have the Istrian answer to the global trends of bubbles: sparkling wines by Kabola, Peršurić, veralda and Franc arman. We will try sparkling wine made of Malvasia; blended with Pinot, Chardonnay and Malvasia, as well as the unique Rose sparkling wine made from Teran. You will get to know the charmat method (fermentation in tanks) and the classical method (fermentation in bottles). Let us enjoy together the beautiful pearling of the magical bubbles!*non-competitive ATP wines

Nastupati i prezentirati se u društvu eminentnih vinara, u prekrasno uređenom ambijentu s publikom koja cijeni kvalitetne proizvode, pobijediti u ozbiljnoj konkurenciji, za obitelj Cattunar je zadovoljstvo I obaveza.

To be able to participate and present yourself in the cirle of eminent winemakers in a beautifully decorated setting with the audience which appreciates quality products and to win serious competitors is a pleasure and obligation for Cattunar family.

FranKo cattUnarpobjednik / winner 2014

29Istria Gourmet Festival

Degustacije


roséne baš kao u naslovu onog popular-nog svjetskog bestselera ( ‘pedeset nijansi sive’) ali i rose vina počinju poprimati sve više i više nijansi. svat-ko će u odsjaju ovog ružičastog vina zamijetiti svoju nijansu, koja ovisi o baznoj sorti grožđa od kojeg je napravljen rose. geržinić koristi te-ran, Laguna cabernet sauvignon a cuj teran, merlot i hrvaticu.

RoséAlmost like in the title of that po-pular world bestseller (‘Fifty shades of Grey’) Rose wines have begun to assume more and more shades. In the reflection of this pink wine, everyone will notice his own nuance, which however depends on the ba-sis of grape variety which the wine is made of. Geržinić uses teran, Laguna uses cabernet sauvignon and Cuj uses teran, merlot and hrvatica.

Vinari / Winemakers:• cuj 2014• Vina Laguna 2014• geržinić 2014


svježa malvazija po završenoj berbi 2014. mnogi su sumnjičavo vrtjeli glavom. jesu li imali razloga? sretnici koji su kušali malvazije iz te berbe kažu da su, baš „zahvalju-jući“ ne najboljim klimatskim uvjetima, mlade malvazije upravo onakve kakve bi trebale biti: ne velike alkoholne gra-dacije, svježe, pitke,voćne, uglavnom harmonične, više ili umjereno mineralne. ovogodišnje mlade malvazije predsta-vit će nam (bar što se malvazija tiče) „stari mački“.

Fresh malvasiaafter the finished grape harvest in 2014, many have suspiciously shaken their heads. did they have a reason for that? The lucky ones who ta-sted malvasia wines from that harvest said that “thankfully” to not the best weather conditions, fresh Malvasia wines are exactly how they sho-uld be: with not high gradation of alcohol, fresh, potable, fruity, mostly harmonic, more or mo-derately mineral. This Fresh Malvasia wines will be introduced by the ‘cream of the crop’ (when Malvasia is concerned).

Vinari / Winemakers:• coronica 2014• benvenuti 2014• Tomaz 2014


zrela malvazija za odležavanje vina sommelieri koriste i izraz zrenje, starenje ili školovanje vina. vina se školuju najčešće u hrastovim bačvama jer one vinu daju karakter i kompleksnost, arome i okuse (vanilija, kokos, dim, tostirane arome, začine). no, bačve mogu biti i od druge vrste drva npr. od akacije, a miris akacije je miris koji primarno osjetimo kad pomirišemo malvaziju. pa kakvo je vino s mirisom akacije koje je školovano u ba-čvi od akacije? a kako su svoje malvazije odškolovala druga dva vinara?

Aged malvasiaFor aging of wine the sommeliers use also terms such as ripening, maturation or edu-cation of wine. Wines are usually educated in oak barrels as they give to wine, besides the character and complexity, aromas and fla-vours (vanilla, coco, smoke, toasted aromas, seasonings). However, barrels can be made of different kind of wood, for example acacia, and the scent of acacia, is the scent which we primarily scent when we smell Malvasia. so how is the wine with the scent of acacia educated in acacia barrel? and how did the other two winemakers educate their wines?

Vinari / Winemakers:• cattunar 2010• Kozlović 2006• matošević 2009


svježi teran mlade snage predstavljaju mlade terane. tako bi se, izuzev veralde s višegodišnjim iskustvom, moglo naja-viti ovu degustaciju.Franković je prvu berbu imao 2011. kad je započeo s proizvodnjom vina.mladi 29-godišnji r.bertoša svoje prve vinske uspjehe vezuje uz mladi teran za koji tvrdi da “njegov” Kaldir ima odličnu dispozi-ciju, te da će upravo s njim pokušati ostvariti dobre rezultate. provjerimo.

Fresh teranThe young troops present fresh Teran wines. In that way, if we exclude veral-da with years-long experience, we can announce this tasting. Franković had his first harvest in 2011 when he began the production of wine. Young 29-ye-ar-old R.Bertoša relates his first wine successes to fresh teran, for which he claims that ‘his’ Kaldir has great dis-position, and that these are the wines with which he will try to achieve good results. Let’s check.

Vinari / Winemakers:• Bertoša 2014• veralda 2014• Franković 2014


zreli teran ručno odabrani i ubrani grozdovi uzgojeni su u brižno obrađenim vlastitim vinogradi-ma na odličnoj poziciji. nakon berbe vino ide na 12-dnevnu fermentaciju, potom još 25 dana na maceriranje te na 12-mjesečno sazrijevanje u velike (3.000-litarske) drve-ne bačve od slavonskog hrasta. potom ide nakratko u inoks, a onda slijedi završno od-ležavanje u boci (šest mjeseci). to je, ma-nje-više, put odležanog terana. prisjetimo se toga kad nam, iz čaše, na nos navru mi-risi maline, borovnice, čokolade i duhana.

Aged teranManually selected and picked, grapes are grown in carefully cultivated vineyards in ex-cellent locations. after the grape harvest, wine goes to the process of 12-day fermentation, then 25 day of maceration, and 12-month ma-turation in (3000 litre) wooden barrels made of Slavonian oak. afterwards it shortly goes to inox, and then to final aging in a bottle (6 mon-ths). That is more-less the path of aged Teran. Let’s remember that, the next time we feel the scents of raspberry, blueberry, chocolate and tobacco from the glass.

Vinari / Winemakers:• trapan 2013• Kabola 2010• rossi 2013


muškatUgodni i svježi mirisi protkani muškatnim tonovima i citrusnim nijansama, prepoznatljive su odli-ke elegantnog i čarobnog muškata, vina dugo vezivanog uz momjan i njegovu okolicu. večeras će nam novacco predstaviti muškat žuti iz vinograda s brežuljaka u okolici Fernetića (brtonigla), a F.arman, čiji su vinogradi u nardućima (vižina-da) predstavit će se s poluslatkom inačicom muškata - dolcetto.

muscatPleasant and fresh scents pervaded by muscat aromas and citrus flavours are re-cognizable characteristics of elegant and magic muscat, the wine for a long time related to Momjan and its surroundings. Tonight Novacco will introduce yellow muscat found in vineyards from hills aro-und Fernetići (Brtonigla), and F.arman, whose vineyards are in Nardući (vižina-da) will introduce semi-sweet variety of muscat called dolcetto.

Vinari / Winemakers:• prelac 2014• Franc Arman dolceto 2013• novacco 2014

Tastings2015

Manifestacija Skrivene čari istarskih vina je lijep koncept za predstavlja-nje istarskih vina. Posebnost daje neposredan odnos s publikom, kojoj

se na zabavan i pristupačan način predstavljaju naše autohtone sorte, a opet dovoljno stručan da svatko može nešto naučiti. Nas kao vinare

posebno veseli prilika da upoznamo goste s našom vinskom pričom.

The event Hidden charms of Istrian wines as a part of ATP tournament is a nice concept for introducing Istrian wines. The most special thing about

it is the immediate relationship with the audience whom we present our autochthonous wine varieties to, in a fun way, but still professional enough so

everyone can learn something. We, winemakers, are particularly enchanted by the opportunity to introduce our wine story to our guests.

marino marKeŽiĆ, pobjednik / winner 2015

kabola 2010, marino markežić

ATP vino 2015 - kategorija odležani teran,ATP wine 2015 - category aged Teran

Za mene je učestvovanje na ovome eventu bilo izvrsno iskustvo i sjajan doživljaj. Usprkos velikim vrućinama koje su vladale tih dana imali smo svaku večer do kraja ispunjeno gledalište koje je aktivno sudjelovalo i sa zanimanjem pratilo naše radionice.

Taking part in this event was an excellent and great experience for me. Despite great heats during those summer days we had fully crowded evenings where the audience actively participated and carefully followed our workshops with interest.

emiL perdec, sommelier 2015Emil Perdec


predstoji nam još jedno otkrivanje čari istarskih vina. osim u kategoriji odležanih malvazija i terana sva ostala vina koja ćemo degustirati su iz berbe 2015. Kakva je bila 2015. godina odnosno berba?

za razliku od recimo 2012. koju su proglasili ekstremno sušnom godinom, ili 2014. zapamćenu kao natprosječno kišnu, 2015. godina je odmah, u početku berbe, nago-vještavala izuzetno dobre rezultate: „sve se poklopilo, od idealnih uvjeta u vrijeme cvatnje koncem svibnja i početkom lipnja, preko suhog i vrućeg ljeta, do sadašnjeg perioda hladnih noći i toplih dana što povoljno utječe na nakupljanje sladora, ali i na buduće arome u vinu“ govorili su stručnjaci.

odlična vijest za vinare a uzbudljiva za vinoljupce. najav-ljuju se vina o kojima će se još dugo pričati, i koja će na-staviti skupljati nagrade diljem svijeta. može li se odmah u početku životnog vijeka vina naslutiti i osjetiti njegov potencijal? možda će se upravo o roseima, malvazijama, teranima i muškatima, čije ćemo čari otkrivati tijekom degustacija 2016. godine, pričati u narednim godinama? o voćnosti rosea, svježini mladih malvazija, punoći i robusnosti mladih terana te finim cvjetnim mirisima ruže i kadulje koji su navirali iz muškata. naravno, iz berbe 2015.godine,. zasigurno jedne od ponajboljih berbi u posljednjem deset-ljeću.

zato, dođite i s nama otkrijte skrivene čari istarskih vina na 26. umaškom atp turniru!

Vinske Degustacije Wine tastings 2016 another exciting disclosure of charms of Istrian wines is

ahead of us. Except the category of aged Malvasia and teran, the remaining wines which we will taste are from grape harvest in 2015. So, how was vintage 2015, how was grape harvest in 2015?

Unlike let’s say 2012, which was proclaimed extremely dry year, or 2014 known as above-average rainy, 2015 year has immediately, at the very beginning of the grape harvest, announced exceptionally great results: ‘Everything just worked out perfectly, from ideal conditions during the flowering at the end of May and at the beginning of June, through dry and hot summer, until today’s period of cold nights and warm days which is favourable for accumulation of sweetness, and future of wine aromas’ the experts said.

The great news for wine makers and exciting one for wine lovers. Connoisseurs predict wines which will people talk about for a long time and which will keep collecting prizes throughout the world. Can the wine’s potential be predicted and felt right from the start of its lifespan?

Perhaps exactly these Rose wines, Malvasia wines, Teran wines and muscat wines, which charms we will discover during tastings 2016., are the ones which we will talk about in the following years? Perhaps we will talk about fruitiness of Rose, the freshness of young Malvasia wines, fullness and robustness of fresh teran wines and fine flowery rose and sage flavours which emerged from Muscat? of course, all from grape harvest in 2015, defi-nitely one of the best harvests in the last decade.

therefore, come with us and discover the hidden charms of Istrian wines at 26th Umag-based aTP tournament!

Ponedjeljak, 18.07.

roséUtorak, 19.07.

svježa malvazijaSrijeda, 20.07.

zrela malvazijaČetvrtak, 21.07.

svježi teran

Petak, 22.07.

zreli teranSubota, 23.07.

muškat

Nedjelja, 24.07.

proglašenje atp vina (program ne uključuje degustacije)


FranKo LUKeŽ, president of the croatian sommelier club

Monday, 18.07.

roséTuesday, 19.07.

Fresh malvasiaWednesday, 20.07.

Aged malvasiaThursday, 21.07.

Fresh teran

Friday, 22.07.

Aged teranSaturday, 23.07.

muscat

Sunday, 24.07.

award ceremony of the AtP wine(program does not include wine tasting)


denis ivoševiĆ, direktor turističke zajednice istreistria tourist board director

Brendiranje Istre temeljimo ne samo na edukaciji, nego i na strasti ljudi koji su uključeni u cijeli proces kreiranja i postavljanja nove slike istarskog turizma. U toj su slici au-tohtoni proizvodi neodvojivi dio turističke priče koja Istru čini tako jedinstvenom gourmet destinacijom.

The branding of Istria is based not only on education but also on passion of people included in the whole process of creating and setting the new image of Istrian tourism. That image keeps the autochthonous products an inseparable part of tourist story which makes Istria such unique gourmet destination.

WorLd Wine gUys, mike desimone & jeff jenssen

Vaše oči će vam htjeti reći da ste u Toskani, ali vaše nepce će znati da ste u Istri dok pijuckate malvaziju, muškat i teran u degustacijskoj prostoriji s drvenim gredama, ispod raskošne kamene vile.

Your eyes will try to tell you that you are in Tuscany, but your taste buds will know you are in Istria while you are sipping Malvasia, Muscat, and Teran in the wood-beamed tasting room below a sprawling stone villa.


masterclass paolo basso, degustacije istarskih vina s najboljim sommelierom svijeta

tog toplog srpanjskog poslijepodneva, misli su mi odlutale već kod prvog uzor-ka - benvenutijeve malvazije iz 2014. U taverni umaškog hotela melia coral okupilo se dvadesetak vinara, isto toliko somme-liera članova hrvatskog sommelier kluba te desetak vinskih fanova koji su - na dugo očekivanu masterclass radionicu s temom “degustacija istarskih vina s najboljim som-melierom svijeta” - došli izravno iz svojih arhitektonskih ureda, bankarskih kabineta i kancelarija predsjednika uprave. voditelj degustacije bio je paolo basso, 2013. pro-glašen za najboljeg sommeliera svijeta.

paolo basso je talijan koji živi i radi u Luganu (švicarska). profesionalnu karijeru započeo je 1995. a samo dvije godine kasnije proglašen je za najboljeg sommeliera švicarske. od 2000. sudjeluje na međunarodnim svjetskim natjecanjima koje organizira L’associati-on de la sommellerie internationale (asi). trinaest je godina „vječni drugi“ (2000.

montreal, 2007. rodos, 2010. santiago de chile), da bi konačno, 2013. u tokiju, pred 4.500 fanatičnih gledatelja, osvojio titulu najboljeg sommeliera svijeta. vlasnik je tvrtke paolo basso Wine u Luganu a air France ga je, kao prvog ne-Francuza, imenovao glavnim konzultantom za odabir vina u njihovim zrakoplovima.

basso je u Umagu ostavio utisak profesi-onalnog i finog gospodina: talijanski šar-mantnog i švicarski preciznog. iako je dan bio izuzetno topao i sparan, degustaciju je vodio u, dobro skrojenom, tamno-plavom odijelu, zakopčan i s čvrsto zavezanom, nešto svjetlijom, kravatom. elegantnih je pokreta, bez suvišnih gestikulacija, priča dovoljno glasno da ga se, premda neozvu-čenog, dobro čulo i u zadnjim redovima, ugodna je glasa, elokventan, riječi mu teku nesmetano, ne zamuckuje, nema velikih pauza između rečenica, priča nadahnuto, smireno i sigurno, opisi vina su mu puni

usporedbi i asocijacija, imponira svojim znanjem i raskošnim vokabularom.

degustaciju je vodio na talijanskom jeziku a u nekoliko primjera, kad je još „plastič-nije“ i „reljefnije“ želio opisati neko vino ili naglasiti neko od njegovih svojstava, koristio bi i pokoju francusku ili englesku riječ. benvenutijeva malvazija je, dakle, bila svježa, pitka, živahna, kao stvorena za svakidašnju potrošnju, nadalje, ona je delikatna ali i hrskava. tu je basso, uz talijanski izraz za hrskavo croccante koristio i engleski izraz crispy. doista, u izgovoru, crispy je nekako više onoma-topeičan od croccantea, ali bez obzira na talijansku ili englesku inačicu hrskavosti (ili hrskave svježine – izraz koji često koristi daniela Kramarić) meni je izraz crispy, za trenutak, „aktivirao“ vremeplov koji me vratio dvadeset i nešto godina unatrag.

recimo u 1994., kad je u poreču održana prva smotra vina (kasnije će prerasti u vinistru), sa samo dvadesetak izlagača na kojoj je dodijeljena jedna jedina zlat-na medalja (vino ocijenjeno s 85 i više bodova), a i ta nije bila za malvaziju već za muškat bijeli, iz berbe 1993. obitelji ravalico iz nove vasi kraj brtonigle.

je li itko, tada, mogao pretpostaviti da će samo devet godina kasnije, 2003., u sklopu 10., jubilarne vinistre, biti organi-zirana tematska izložba malvazije medi-terana s čak 33 različitih mediteranskih malvazija, pa će - zbog do tad najvećeg broja pristiglih domaćih i međunarodnih uzoraka – ta manifestacija biti doživlje-na kao neslužbeno svjetsko prvenstvo malvazija.

ili da će nakon tih dvadeset i nešto godi-na od prve, skromne, smotre vina u istri, na kojoj jedva da je i spomenuta malva-zija - istra postati vinarski najnaprednija hrvatska regija a mi, zajedno s najboljim sommelierom svijeta, u sklopu umaškog atp-a, degustirati najpoznatiji istarski vinski brand i raspravljati o crispy okusu benvenutijeve malvazije..

Uostalom, i taj umaški atp (danas croatia open Umag), najstariji i najugledniji atp turnir u hrvatskoj i regiji započet je prije dvadeset i nešto godina, odigravanjem prvog turnira u kojem su jedini put dva hrvatska igrača bila u finalu. goran prpić osvojio svoj jedini atp turnir, svladavši u finalu gorana ivaniševića koji tad još nije imao devetnaest godina.

a nepunih devetnaest godina imao je i glavni junak naše priče paolo basso, kad je, završavajući hotelijersku školu u malom talijanskom mjestašcu blizu švicarske gra-nice, fasciniran nadahnutom predavanju o vinu, tom plemenitom daru prirode, odlučio da mu znanja o vinu postanu profesionalni odabir i trajna orijentacija – odlučio je postati sommelierom.

i, evo ga danas na atp-u u Umagu, gdje su se složile tri priče: priča o vinistri, koja je, ustvari, priča o razvoju i napretku istarskih vina; o atp – koji je za tenis napravio ono što je vinistra napravila za vino; i konačno priča o paolu bassu koji je na atp došao kao gost istraturista i hrvatskog somme-lier kluba, čiji su čelnici još 2012. „sljubili“ tenis i vino, smiješali zanimljivu i, pokazat će se, uspješnu i dobro prihvaćenu kupažu kako bi još više afirmirali i promovirali: tenis, sport i sportsku kulturu ali i kvali-tetnu lokalnu gastronomiju, lokalna vina i kulturu stola.

Kako je, dakle, naš uvaženi gost, s impre-sivnim curriculumom, doživio istarska vina?

s puno lijepih riječi opisivao je mlade malva-zije: „one su svježe, cvjetne i elegantne. to su moderna vina, s dobrom perspektivom ali, nažalost premalo poznate na međuna-rodnom tržištu!“ s odležanim malvazijama bio je malo suzdržan. smatra da ta sorta nema potencijal za velika, školovana suha vina. sviđao mu se i poneki mladi teran ali je pravo oduševljenje pokazao za one odležane. s puno je superlativa opisivao terane stare četiri i više godina: „to su vina koja će još rasti, koja mogu trajati, drukčija su od svjetskih vina, to je njihova prednost – s njima možete pronaći prostor na svjetskom tržištu!“

vinari su bassovo izlaganje doživjeli kao stimulativno i poticajno. dao im je i niz savjeta. ostalo je na njima. U ishode ne treba sumnjati. jer, kako se s vinom u istri, ovih dvadeset i nešto godina, sve odvijalo tako brzo - kako se ni najveći optimisti nisu mogli nadati - zašto ne vjerovati da će, i prije nego što prođe tih dvadeset i nešto godina, jedan dio razvijenog vin-skog svijeta uživati u odležanim teranima (naravno pod tim imenom!) a preostali dio upoznavati onaj osebujan, crispy okus u svježim malvazijama.

svježe malvazije Fresh malvasia

1. agrolaguna, Festigia 2014.2. degrassi 2014.3. Benvenuti 2014.

zrele malvazije Aged malvasia 1. Cattunar 2010.2. dobravac 2009.3. Matošević 2009.

svježi teran Fresh teran1. Trapan 2013.2. Kozlović 2014.3. Cuj 2014.

zreli teran Aged teran1. Kabola 2010.2. Coronica 2011.3. Franc arman 2011.

paoLo bassonajbolji sommelier svijeta

Osvojiti titulu najboljeg sommeliera 2013. godine u Tokiju, s 4.500 ljudi koji su pratili finale, bio je najuzbudljiviji trenutak u mojoj karijeri.

Trenutak velike radosti i zadovoljstva za koji sam se pripremao puno godina.Da-nas mogu reći da ova titula daje puno zadovoljstva i nudi brojne mogućnosti, ali istovremeno nosi i odgovornost prenošenja vrijednosti struke i ljubavi prema vinu.


Dvadeset i nešto godina, Basso i crispy malvazije


Masterclass Paolo Basso, tasting of Istrian wines with the world’s best Sommelier

on that warm July afternoon, my thoughts drif-ted of at the first sample – Benvenuti vintage 2014 Malvasia. around twenty winemakers and sommeliers members of Croatian sommelier club and some dozen of wine enthusiasts gathered at the tavern of melia Coral hotel in Umag, all of them came directly from their architect offices, bank cabinets and board of directors’ to much anticipated masterclass workshop with the theme ‘Tasting of Istrian wines with the world’s best sommelier’. The tasting was hosted by Paolo Basso, in 2013 crowned the World’s Best Sommelier.

Paolo Basso is an Italian who lives and works in Lugano (Switzerland). He started his professional career in 1995 and only two years later he was proclaimed the Best sommelier of Switzerland. From 2000 he had been participating at the in-ternational World Competitions organized by L’association de la Sommellerie Internationale (aSI). He had been ‘’eternaly second’’ (2000 - montreal, 2007- Rodos, 2010 - santiago de

Chile), and finally in 2013, in Tokio, in front of 4000 fanatic spectators, he won the title of the World’s Best Sommelier. He is the owner of the company Paolo Basso Wine in Lugano, and as the first non-French, Air France had named him the principal consultant for the wines selection on their airplanes.

In Umag Basso has left an impression of pro-fessional and fine gentleman: charming in ita-lian way and precise in Swiss way. although the day was extremely warm and sultry, he hosted the tasting in a well tailored, dark blue suit, buttoned and firmly tied, with somewhat lighter tie. Moving smoothly, without unnece-ssary gesture, he talks loud enough so that, despite not having a microphone, everyone could hear him well even in last seats; he has a pleasant voice and eloquent speech, the words flow smoothly, he doesn’t stutter, there are no larger breaks between the sentences, he talks with inspiration, calmly and safely, describing wines using comparisons and associations, thus

imposing with his knowledge and sumptuous vocabulary.

during the tasting, he spoke in italian and in several examples, when, he wanted to descri-be some wine in a more ‘plastic’ or ‘embossed’ way, or if he wanted to emphasize some of its qualities, he would use some French or English word. Therefore Benvenuti Malvasia was fresh, easy to drink, lively, made for everyday use, but also delicate and crispy. Basso here used Italian word croccante but also English word crispy. Indeed, in articulation, crispy somehow sounds more onomatopoeic than croccante, but regar-dless of Italian or English version of crispiness (or crispy freshness – the phrase commonly used by danijela Kramarić), for me the word crispy, for the moment, ‘activated’ a time machine which took me back some twenty years ago.

Took me back in 1994, when Poreč hosted the first wine review (which would later grow into vinistra), with only about twenty exhibitors where the only golden medal (for wine which scored 85+ points) went to, not Malvasia, but to white Muscat vintage 1993 of Ravalico family, from Nova vas near Brtonigla. Could anyone then have pre-dicted that only nine years later, in 2003, as a part of jubilee 10th edition of vinistra, thematic exhibition of Mediterranean Malvasia would be organized, and which would include 33 different mediterranean malvasia wines, and that due to the biggest number of domestic and foreign wine samples, that event would be perceived as an unofficial world championship of Malvasia wines.Could anyone also predicted that, over twenty

years from the first small wine review in Istria, where the name of Malvasia was hardly mentioned, istria would become the most advanced Croatian wine-oriented region, and we, together with the world’s best sommelier during aTP tournament in Umag, would taste the most famous istrian wine brand and talk about crispy taste of Benvenuti Malvasia. also, that aTP tournament in Umag, the oldest and the most prestigious AtP tournament in Croatia and region, started some twenty years ago, when in the first tournament finals played both Croatian players for the only time. Goran Prpić won his only aTP tournament, beating in finals almost nineteen-year-old Goran Ivanišević.

and the main hero of our story Paolo Basso was also almost twenty years old when he finished hotel school in a small italian town close to swiss border, and fascinated by an inspiring lecture on wine, that noble gift of nature, decided to devote his professional life and permanent occupation to the knowledge of wine, and decided to become a sommelier.

Here he is today at the aTP in Umag, where the three stories combined: the one of vinistra, which in fact is the story of development and evolution of Istrian wines; the story of aTP, which made for tennis the same thing that vinistra made to wine; and finally the story of Paolo Basso, who came to aTP invited by Istraturist and Croatian sommelier club, which leaders in 2012 ‘paired’ tennis and wine, and combined an interesting, and as time has showed, successful and well accepted blend in order to affirm and promote even more: tennis, sport and sports culture, but also quality

local gastronomy, local wines and table culture.

so, how did our distinguished guest with im-pressive curriculum experience Istrian wines? With a lot of beautiful words he described young Malvasia wines: ‘they are fresh, floral and elegant. these are modern wines with a good perspective but unfortunately not so much famous on the international market!’.He was a bit restrained with matured Malvasia wines. He does not consider that variety to have potential for big, quality dry wines. He liked few young Teran wines, but he showed the true enthusiasm for the aged ones. with a lot of superlative forms he described te-ran wines which were four and more years old: ‘these are the wines which will grow, which can last, they are different from world famous wines, that is their advantage, they can be famous on the world market!’.

The winemakers experienced Basso’s exposition as stimulating and encouraging. He also gave them few advices. The rest is up to them. We should not doubt the outcomes. Because, as everything happened so fast with wine in Istria in little over twenty years (so much that even the greatest optimists could not have hoped) why not believe that before the next twenty years pass, some of experienced wine world will enjoy aged Teran wines (of course using that exact name!) and the remaining part will get to know that distinctive, crispy taste of fresh Malvasia wines.

FRANKO LUKEŽ, President of the Croatian sommelier club

To win the title of Best Sommelier of the World 2013 in Tokyo, with 4,500 people who attended the finals was the most exciting moment of my career. A moment of great joy and satisfaction for which I have studied many years

Today, I can say that this title gives a lot of satisfaction and offers many oppor-tunities, but also gives the responsibility to transmit the values of the profession and the love for wine.

paoLo bassoworld’s best sommelier

A little over twenty years, Basso and crispy Malvasia wines


umag, 2015 • www.croatiaopen.hr

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