Sips

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.

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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. 

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. For under 20 bucks, Marjan Simcic Pinot Grigio Brda Classic 2020 is a steal. 

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Food writer Ted SchefflerOriginally 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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