Union Hotels have marvellous premises for organising congresses, seminars, business meetings, social functions, reunions or wedding ceremonies. They also have outstanding cuisine and an excellent offer for receptions, business lunches, gala dinners and other important functions. When it comes to choosing the ideal wine for catering, however, that\u2019s when you might find yourself sat on the vineyard fence \u2013 which is why we\u2019ve decided to offer you a few tips on how to choose the right wines.<\/p>\n
1. Which wine best accompanies different types of catering?<\/strong> 2. Which wines are best for State receptions?<\/strong> 3. What would be the Union Hotels recommendation for hosting an event there? 4. What are the best marriages of wine & food?<\/strong> Nevertheless, some great pairs are commonly known, such as:<\/strong> And some basic rules:<\/strong> 5. How many different wines should be offered at an event that takes place over the whole day, and in what order should they come?<\/strong> LIFE HACK<\/strong><\/p>\n White shirt, red wine \u2013 you know the story already \u2026 you\u2019re in mid-conversation, then look down and there it is, the red stain on the shirt and the \u201coh no, how the hell did that get there?\u201d moment. What to do next? Well, it mightn\u2019t hurt to have an extra white shirt along with you, if possible, as that\u2019s only urgent bulletproof solution to the dreaded red wine stains (other than being extra careful to not spill a drop of it in the first place). If like most of us you don\u2019t have that extra shirt in the briefcase, try to quickly wash the stain with mineral water, white wine or use some of the kitchen\u2019s salt to absorb it away.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":" Union Hotels have marvellous premises for organising congresses, seminars, business meetings, social functions, reunions or wedding ceremonies. They also have outstanding cuisine and an excellent offer for receptions, business lunches, gala dinners and other important functions. When it comes to choosing the ideal wine for catering, however, that\u2019s when you might find yourself sat on […]<\/p>\n","protected":false},"author":2,"featured_media":7278,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22],"tags":[],"class_list":{"0":"post-7277","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-member-news"},"acf":[],"_links":{"self":[{"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/posts\/7277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/comments?post=7277"}],"version-history":[{"count":0,"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/posts\/7277\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/media\/7278"}],"wp:attachment":[{"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/media?parent=7277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/categories?post=7277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovenia-convention.com\/sl\/wp-json\/wp\/v2\/tags?post=7277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThis depends on the type of the event, the culinary theme, guest structure, the duration of the event, time of day and, of course, budget. We would recommend sticking with wines that will satisfy the majority of attendees. Therefore, from our experience we would not offer heavy, orange and fortified wines as the only choice, but as an additional offer.
\nFor example: at a lunch served at the congress we would offer low alcoholic, fruity, drinkable wines (in lower amounts), since we would like to ensure the attendees remain concentrated until the end of the working day. For dinner, we can then easily offer some of the more heavy and fuller wines.<\/p>\n
\nNormally at a State reception the host country would want to represent itself with the best of their own wine culture, so whether it is France, Spain, Italy or Hungary it will be their finest offerings.<\/p>\n
\n<\/strong>Start with an aperitif \u2013 a sparkling wine or some other kind of light, fruity, fresh or dry aperitif. As we are progressively offering wines from all around Slovenia, we would offer some white wine from the \u0160tajerska region, a ros\u00e9 from the Vipava valley, a red wine from Slovenian Istria or the coast and, to round things off, a nice sweet wine from the Posavje region.<\/p>\n
\nIt is always hard to find the perfect match and it is not as simple as it may sound. It is essential to know a wine\u2019s characteristics, such as the year it was produced, as well as the dishes to be prepared \u2013 will it be spicy, which spices are to be used and so on. For that reason, the key to success in matching is the cooperation between the chef and the sommelier, but the basic principle is to harmonise the intensity of flavours in the food with the specifics of the wine.<\/p>\n
\ndry sparkling wine or champagne \u2013 marinated salmon
\nPinot Gris \u2013 fish
\nSauternes \u2013 foie gras
\nSauvignon \u2013 asparagus
\nCabernet \u2013 beef barbeque
\nPinot Noir \u2013 mushrooms, truffles, lighter red meat<\/p>\n
\nEasier white wines \u2013 appetisers, seafood dishes
\nFuller white wines \u2013 fish with sauce, white meat
\nLighter red wines \u2013 simple meat dishes, including veal
\nFuller red wines \u2013 barbeque matured meat, game
\nSweeter wines\u00a0 \u2013 desserts, soft goat cheese, nuts
\nPredicate wines \u2013 stronger ripened cheeses, foie gras<\/p><\/blockquote>\n
\nStart with a sparkling dry wine before moving on to light fruit white wines, ros\u00e9 wines and lighter red wines. In the evening we would offer mature sparkling wine or champagne, and then fuller, mature and barriqued wines, predicated at the end. It is recommended to stick to the rule of offering a sparkling wine and a maximum of 2\u20133 different types of wine.<\/p>\n