Marjan Simcic Pinot Grigio

Marjan Simcic Pinot Grigio is a complex wine, with flowery aromas, a full body, well-balanced acidity, and flavors of peach, apricot, and melon. It’s a very versatile white wine that will pair nicely with a range of foods, from light pasta and seafood dishes to Asian cuisines and sushi.

Ted Scheffler

June 10, 2022

During a recent dinner on Log Haven restaurant’s beautiful patio, my wife and I enjoyed a wonderful bottle of wine to complement the spectacular views and cuisine there. Surrounded by waterfalls, streams, mountains, wildflowers and more, we selected a bottle of Marjan Simcic Pinot Grigio 2020 ($19.18) from the restaurant’s excellent wine list.

Marjan Simcic makes wonderful wines with an interesting history. In 1860 Anton Simcic bought a farm and began vine growing and winemaking. Simcic Winery and their wine store was handed down to Anton’s sons through the years and eventually, in 1988, Marjan took over management of the farm, representing the fifth generation of Simcic winemakers.

“Quality has no borders” is a Simcic slogan and, indeed, half of the Simcic Winery vineyards lay in Slovenia and half in Italy, in the heart of Goriska Brda and Collio.

Simcic wines range from their first line, called Brda Classic, to their most prestigious line: Opoka Cru. The bottle we enjoyed at Log Haven was from the economical Brda Classic line. Made (obviously) with Pinot Grigio grapes, the 2020 Marjan Simcic Pinot Grigio is unoaked, aged in stainless steel tanks with up to 48 hours of maceration, fermented with natural grape yeasts. It’s a steely wine that has mineral underpinnings from the marl, clay and limestone soil the grapes are grown in.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

white wine, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.