Members and guests celebrated World Chaîne Day by making a weekend of it!

First stop was dinner on Friday 12th at Gredic Hotel and Restaurant in Ceglo.

The Brda/Collio area is probably one of the most exciting culinary regions in the world. Here subtle Mediterranean influences meet strong continental tastes, demanding the disciplined Austro-Slovenian tradition to adopt vivid Italian creativity and rich heritage.

The restaurant’s culinary delights together with the splendid panorama of Brda and the comfortable ambience make a visit to Gredic a unique experience whatever the time of year.

Getting the seafood-themed menu under way was a well-conceived herby shrimp dish accompanied by Medot Brut 48 served from magnums. The second wave brought a fish soup with scampi, sea frog, aramid algae and garlic foam. A Ferdinand Yellow Rebula 2017 was an ideal white wine selection.

Marinated salmon in red pepper and citrus garnished with Granny Smith apple was followed by octopus, then royal crab gnocchi with topped with crayfish and for the main course, cod with young spinach, sweet potato, roasted shallots, quail eggs, lumpfish roe. Mango and raspberry cake followed by coffee brought the courses to a wonderful conclusion.

Other wines served were:
- Klet Brda de Baquer 2016 (Chardonnay/Sauvignon blend)
- Soreli Piro 2016 (white)
- Mulit 2017 (white)
- Kristannic Pavo (white)
- Brda verduc 2012 (sweet)
 
Saturday morning, April 13th, the actual World Chaîne Day, we visited the estate of Edi Simcic.

The winery’s new building has a beautiful view of the vineyards. In the enlarged and renovated wine cellar our tour concluded with a presentation of the estate’s wines including a tasting of three whites and one red wine.

After a visit to the estate, our itinerary took us to the Vipava valley, where Matej and Natasa Tomazic were expecting us for lunch at their Domacija Majerija at Slap pri Vipavi.

This idyllic establishment, hidden among vineyards and orchards of Vipava valley, offers simple traditional cuisine with a contemporary touch.

Lunch was enjoyed in the dining room seated at a large rustic oak table. The unique offer of dishes was accompanied by a personal selection of the best Vipava region’s wines.