The organisers have made sure that information on Slovenia’s gastronomic offer and exquisite wines is spread to Europe.

Wines of EuroBasket
2013 European Basketball Championship offers a novelty. Together with their colleagues from the organising committee of the Championship, a special catering and wine expert committee selected the official wines of EuroBasket 2013. The offer includes 14 wines from 13 wine producers from all around Slovenia. According to the organisers’ estimates, over 60 thousand bottles of wine will be sold, they are on offer at official fan centres, selected bars, official hotels and stores. EuroBasket wine bottles are labelled with the official logo of the Championship in green and purple and are on offer as souvenirs or gifts.

Two varieties of sparking wine are available. Radgona Gold Brut Natur sparkling wine from Radgonske gorice is the first Slovenian sparkling wine prepared according to a French method of fermenting in bottles. The second variety, from Vila Istenič, is a sparkling wine with a citrus aroma based on a medium-dry Chardonnay.

White wines come from all corners of Slovenia. Rebula Quercus from Goriška Brda is a supreme quality wine with a moderately-rounded flavour and a pleasant acid taste, giving the wine its distinct freshness. It reflects the uniqueness and locale of Brda. Šipon Gomila comes from Ormož and is produced by P&F Jeruzalem Ormož; it has an intensive flavour of white flowers, herbs and citruses. The dry white wine 3 Cuvee-trojka is from the Štajerska region. Zelen Lanthieri is a medium-dry wine from the Vipava Valley, which is typified by flowery and fruity aromas and hints of Mediterranean herbs (lavender, rosemary). Dušan Kristančič’s Chardonnay, with its fresh, fruity and lasting flavour, will also be on offer. Two dry wines are from the Marof Winery in Prekmurje: Beli Križ, which is a blend of Italian Riesling, Chardonnay and Sauvignon, and Breg Chardonnay, produced from the smallest grapes which ripen in the warmest terrains.

The committee selected three red varieties. Refošk Rex Fuscus is a dry red wine typical of Slovenian Istria from the Primorska region. Stara Brajda from Goriška Brda, with an aroma of ripe red fruit, spices and brushwood, will also be on offer. The Štoka Winery from Kras is offering its characteristic Teran, produced from vines which thrive in the terra rosa soil of the Karst.

Two rosé varieties are also on offer during EuroBasket 2013: the famous Cviček from the Martinčič Winery in the Dolenska region is a light, dry, fresh and pleasant wine, and Damski Rose from the Erzetič Winery in Brda has a mellow orange-red colour and aroma of red fruits and dried spices; both wines can be served on any occasion.

Slovenian cuisine supplemented with global culinary trends
The volunteers, media representatives and special guests of the Championship will be catered for every day of the European Basketball Championship. The official catering partner of the Championship is Jezeršek gostinstvo d.o.o., a family business with a 30-year tradition in catering and organising catering at various events. Their goal is to exceed the culinary expectations of the organisers and participants of the Championship. They prepare dishes combining traditional and modern Slovenian cuisine, occasionally supplemented with global culinary trends. As well as the demanding requirements of the client and guests, they will comply with the guests’ frequently expressed request to add Kranjska sausage, a Slovenian speciality, to the menu.

The EuroBasket menus in numbers
When preparing dishes, mostly Slovenian ingredients provided by Slovenian partners are used, and some foreign specialities. With its creative team of highly-qualified experts from the culinary and catering fields, Jezeršek Catering provides more than 66,000 meals in three to five different segments in the three competition phases of the Championship. The staff includes approximately 120 chefs, waiters and drivers for the entire event. It is estimated that 28 tons of ingredients i.e. 9 tons of meat and meat products, 1 ton of fish, 9 tons of fruit and vegetables, 6 tons of bread and pasta and 3 tons of milk and dairy products will go into the preparation of the meals. Before the Championship started, they also had to supply and store approximately 80,000 wine glasses, 40,000 water glasses, 80,000 plates, 80,000 forks, 80,000 knives, 40,000 spoons and 27 kilometres of table cloths. They have prepared about 100 different starters, 125 hot dishes and 80 desserts.

Jezeršek Catering prepares most of the dishes in cooperation with Slovenian suppliers. Panvita Group, distinguished for its environment-friendly food production and sustainable animal production, is the supplier of meat and meat products. Pivovarna Laško Group, which maintains its leading position in Slovenia with responsible and environment-friendly management of beer sales, provides beer, water and non-alcoholic beverages.

Juices are supplied by Fructal, which has been making various high-quality products from fruit and other products of nature since 1945 and strives to retain the richness of natural ingredients without additives in its products. Mlinotest, a company with a 200-year tradition of producing qualitative and healthy food, supplies pastries and pasta.

Jezeršek also included protected Slovenian products in their dishes, such as Karst prosciutto, Nanos cheese and Kranjska sausage. As their special dish, Jezeršek highlight their venison fillet in red wine sauce, fuje (bread dumplings wrapped in prosciutto) and sautéed pear in wine with cranberries.

Cooking in front of guests
Different dishes will be served depending on the segment and location of the competition. The schedule of dishes has been prepared in such a way that the concept of the dishes changes daily, and guests will also be served international dishes in addition to Slovenian specialities. Each section of the Championship has different requirements and standards regarding the selection of the menu.

In the last three sections of the Championship, the level of catering will be at its highest and the extent of service will be at its broadest, because chefs will be preparing dishes in front of the guests. In the last section of the competition in Stožice, dishes for the highest level of participants will be served in the form of various concepts, featuring various types of cutlery and table settings. The culinary themes will vary and include concepts such as Taste Slovenia, O Concept, Mediterranean Day, Taste the World and others.

Anja Polajnar, SINFO