A spritzer or a good bottle of wine?
Sparkling wine is still one of the most popular drinks in Maribor. That's a fact. But why is that? Many people will still choose to order a deci deci in a restaurant, or a "liter liter" in the local way. It's true, it's refreshing and it's cheap. But more and more restaurateurs are deciding to take the classic spritzer off the menu and offer a deci of wine with a small bottle of Radenska, which raises the price considerably. This is in order to make the prices of higher quality wines less expensive. This may then lead to more guests opting for a glass of quality wine from the bottle.
More and more Maribor residents are intervening
for sustainable wines.
More natural
Natural wines are made with minimal intervention in the production process, which means they are more natural than conventional wines. This means that natural processes are used to ferment and age the wine, without the addition of chemical additives such as sulphites, and without filtration or the addition of other substances.
More tasty
Thanks to the use of natural production methods, natural wines have unique flavours and aromas that reflect the terroir from which they originate. The absence of additives such as sulphites makes the wine taste clearer and more authentic.
Healthier
Natural wines do not contain chemical additives and can be healthier to drink. Additives such as sulphites can cause allergic reactions in some people, so natural wines are more suitable for those with sensitivities to these substances. In addition, natural wines are more likely to be full of nutrients such as antioxidants and flavonoids, which are beneficial for health.
More and more people in Maribor are also turning to sustainable wines. This is thanks to the growing number of restaurants and bars that include such wines in their offer. The only problem that can arise is that the waiter himself does not know how to present and, consequently, sell the wine.
Perhaps the concept of sustainable wine is still such a big boo boo that guests simply don't dare to order it because they have the idea that the wine might be spoiled or too strong for them. The style of natural wine has of course also changed over the years, and now we don't find such big flaws in wines anymore, and winemakers are also increasingly moving towards producing white wines without maceration, which is more appealing to the guest who may not be the biggest fan of natural wines.
From my own experience of working in Maribor restaurants, I know that if you present sustainable wines in a simple and attractive way, the guest will be happy to try them. And once you try wines that are organic, biodynamic, even macerated ones, it's not easy to go back to conventional wines.
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