KRISTANČIČ - MOVIA MIRKO IN ALEŠ

On bio living a whole conversation with Ales, winemaker of Movia Slovenia.
talking about sex and winemaking, the growth of the vines is all about sex.
Cleansing the body starts waking up, brushing your theet and scraping of your thongue.
He took my arm grabed my elebow put my underarm upward, talking the size of my elebow-joint with his fingers and said 1,8liters!!
I went ?.?.???
Ok explain.
Yeah! just like me 1,8 l of water after you brush your theet and before you eat.
Than your body is ready for whatever, alcohol, drugs, bad food, ...
Drinking water cleanses the body, its important in the morning, it gives your body positive energy to start with. Than we started tasting his wines.
I was kind of waisted, night before was heavy on the beers.
But no sweat there was only 1 guy I wanted to taste wines on.
And yeah, I drunk every drop of wine Ales poored it was sumptous and made me sober.

Wooooow! All delicate, aromatic but with lots of finesse.

Talking about the bio market in Turin I asked about Combal Zero.

Off coarse I've been there!!

But we are no astronauts, No?
Fantastic, he's a close friend of Petrini (Slow Food) and share his point of view and comments wine has to be there to, or had to be there in years ago, not many winemakers really understand the way of nature.

Similar winemakers are our speciality at SWAFFOU!! Important messages to be brought out.

It's not about all technical sheets and stuff, it's authenticity, the seriousness of product, place, ...

When a belgian journalist went to visit Reinhardt Lowenstein in the mosel and asked R for a technical sheet of his wines. The journalist received 7 pages ... on the history of the vineyard.

The journalist said this is not what i asked!? R didn't say much and send him away.

It's almost Buddhistic, the journalist didn't understand a thing, how much more technical can it be than understanding the soil, the place.

It's about understanding.

In the past I went to visit Claude Courtois (Cheverny) who shared more or less the same philosophy as Ales, Claude said not to spit out the wines cause they’re all sulfite free, total natural wines, local wild yeasts, no additions.
I did the test tasted, everything, over 12 wines and his home made port and even whiskey.
And as he said we weren’t drunk.
Maybe we all where equally drunk so we’d wouldn’t notice the drunkness from eachother, thats possible to?!
Natural wines don’t mess with mess you up and dont give you headaches thats a fact.
Note: Claude Works with old Yquem presses and uses and old potstill with woodfire to heat up the kettle, amazing view.
Ooh yeah, he also told us that every day he kisses Madonnas ass, …
He introduced us to Madonna,

his cow!!

Claude: Winemaking is not monoculture it’s multiculture or at least was a multi-culture, farm, winemaking, the pond.
It’s all about nature, the place, the micro climate. Rows of grapes mixed Gewurztramir, sauvignon, cab franc, freaux, syrah (wich is forbidden in the Loire, he had big trouble with the INAO, they went to court on this ones).

So much like what Ales was telling me, in order to make a wine we must not mix grapes from diverent parcels, we plant different grapes in the same parcel with the idea of bringing the grapes together only from the same parcel.
No parcel mixing!!

Puro
Talking to belgiums best foodies and some other winefreaks about Champagnes and stuff, we came to the conclusion that the perfect champagne or sparkle would be the one with the lies still in the bottle. A kind of RD (Bollinger) but degorging yourself on the moment you will drink it.
Interesting!!
Puro is that sparkle!! Slovenic Pinot noir, méthode traditionele without dégorment.
Ales: Turn the bottle upside down let the sediment go to the cork.
Open the bottle under water let the sediment out, lift the bottle out of the water and serve the perfect clear Rosé.

Why this way?? Not to add anything anymore, keep it pure.
Lot’s of sparkles add liquer de tirage, mix of liquor with or without sugar and even sulfites!! PUro is sulfite free, the soil gives natural sulfites wich the berries carry with them, all natural. So only natural sulfites get into the puro.
Nice dry, complex sparkle I love it.
If you like it more creamy than do it Puro-Jan.
Don’t let the lees out complety, it give the wine more texture and makes it slightly cloudy.
Not an easy technique.
I did it 4 times at Lotus Root.
It's great, presenting it, telling the story to the costumers.
It gives the sommelier purpose again.
Movia as Claudes wines need to be presented and praised by proffesionals!!

Tasted Veliko white
1999 magum
2001 at Tan (Crosscultural Living Brussels)
2004

http://chefskitchenblog.blogspot.com/2008/05/ales-from-movia-hits-lotus-root.html
http://chefskitchenblog.blogspot.com/2008/03/ale-kristani-movia.html
http://vinscourtois.free.fr/
http://www.movia.si/