Cia­rán is based in Elbow Lane and is one of our res­i­dent wine experts and train­ers. In addi­tion to lead­ing the front of house team in Elbow Lane and hav­ing a Train the Trainer and WSET Wine qual­i­fi­ca­tion, Cia­ran brings a dif­fer­ent approach and per­spec­tive to the wine team. This team chooses our wines and trains our col­leagues to choose and rec­om­mend wines to guests that will com­ple­ment their meals. By reg­u­larly chang­ing our wine list we keep on top of mar­ket trends and our wine offer­ing by the glass and pichet is grow­ing all the time, allow­ing our guests to sam­ple a vari­ety of our wines with ease. Have a ques­tion for Cia­ran about wine or rec­om­mend a wine for our list? [email address — enable javascript to view] Want to check out our list? www​.elbowlane​.ie Want to sup­ply us with a wine? Yuliyan Russell Lynda DariaHow to order wine in a restaurant - it's surprisingly simple Tuesday 20 December 2016 15:11 GMT

When perusing the wine list in a restaurant, most of us will admit we haven’t really got a clue what we’re looking for and usually end up going for the second cheapest by default. But waiters say there's a really simple way to improve the wine you're served in restaurants; be brutally honest about your situation. Wine expert Robert Bohr says you shouldn't be afraid to admit if you want to keep things cheap because you just want to get drunk with some friends - or admit that you want to be particularly flash to impress family members. He gave the examples: “‘I’m out with my college buddies and we just want to have a bottle of wine because we want to drink,’ or ‘I’m out with my in-laws and I want to kind of show off a little bit,’ or ‘I’m with my in-laws and I DON’T want to show off’ - these are all going to require different bottles." The other key thing is to stop being vague, and get really specific about the tastes you like. Everything from which types of wines you've tried and enjoyed, if there are wines from a certain country that you prefer, or simply if there are attributes that are important to you such as fruitiness.

If you explain what you like, any good server will be able to recommend something. It’s crucial not to be embarrassed about admitting you’re not sure what to order or afraid the waiter will judge you on your tastes: “Don’t worry about looking like an amateur,” Bohr told Lucky Peach. The trouble is, if you’re trying to impress on a first date, everyone wants to come across like a cultured, sophisticated adult who knows their Sauvignon from their Chardonnay.sweet red wine traduccion al espa�ol But Bohr says we mustn’t be afraid to ask, because that’s how we’ll end up drinking something we don't enjoy.best washington wine 2015 However the trouble is that most people think restaurants are just trying to exploit them through their wines: “Right now, everyone still thinks they’re getting f***ed when it comes to wine,” Bohr says, but he wants the hospitality industry to focus more on making people happy than making money.best all around wine glass shape

Bohr also explains that most restaurants store wine incorrectly and he has particular contempt for ones that keep it above their coffee machines: “Serving warm red wine exacerbates the perception of the alcohol in the wine and makes the tannins seem coarser - the wine feels disjointed and bad,” he says. So even if you don’t know much, at least you’ll be able to appear a wine snob with regards to storage next time you’re trying to impress your dinner companions.what type of wine goes best with roast chickenDomestic and foreign tourists are keen on the sunny side of the Alps, to experience and feel the beauty of our country. beer and wine shop namesTo see, smell and taste Slovenia. names of wine cocktailsDiverse and innovative cuisine, quality ingredients, fine wines and friendly service are the virtues of Slovenian restaurants.

Let us not wait for foreign judges to praise this aspect of our culture, but instead reward the best of it ourselves.THE BEST RESTAURANTS IN SLOVENIACarrying out a professional, independent and fully national selection of the best Slovenian restaurants is a project that has been maturing for quite some time.The increasing demand from tourists for reviews of Slovenian restaurants in foreign languages, and the fact that such reviews are often not available even in Slovenian, have led us to decide that this process must begin as soon as possible.We thus invited some Slovenian experts in the fields of enogastronomy, folklore and tourism, and in early autumn 2016 started the project.WHO IS THE SELECTION OF THE BEST SLOVENIAN RESTAURANTS FOR? Food and wine tourism is becoming the fastest growing sector of the tourism industry, both around the world and in Slovenia.A collection of selected and best restaurants in Slovenia will help them when they will decide, where to go seek new culinary horizons. 

The selection of the best Slovenian restaurants is also meant for the general Slovenian public: how many times do you think about a good family lunch on sunday but have no idea where to go eat? The selection was made together with an expert committee and foodies and you! We invite you to cast your vote and give your opinion as the general public.JANEZ BOGATAJ,Emeritus ProfessorDoctor Ethnological Sciences and Professor of Art HistoryDr. Bogataj is co-author of the Strategy of Slovenian Gastronomy and culinary author of the pyramids of Slovenia and the individual regions. He has won professional awards both in Slovenia and abroad. Five of his books have received prestigious international awards, such as the Gourmand World Cookbook Award. His Kranjska Sausage Masterpieces from Slovenia (2015) received first place and the award for 'Best of the Best in the World' for books which were published in the preceding twenty years at the International Book Fair in Frankfurt. In Yantaiju, in China, he also won the 2015 “Best Book in the World” award in the category of desserts for Rolls from Slovenia.

He is a member of the Institute IGCAT based in Barcelona, ambassador of the Republic of Slovenia to the EU project EDEN, as well as holding many other positions. DR. ALEŠ GAČNIKAs an ethnographer and sociologist of culture, Dr. Aleš Gačnik works at the University of Primorska, where the Head of the Department for Cultural Tourism and Cultural Heritage at the Faculty of Tourism Studies, and head of the Centre for Gastronomy and Wine culture, University of. A representative of the University of the UNESCO / UNITWIN Network 'Culture, Tourism, Development' and expert member IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism. As a researcher, developer and professor he primarily works in the areas of heritage and cultural tourism, as well as in the field of wine and culinary culture. He has won several national and international awards.MIRA ŠEMIĆWine connoisseur, gourmet and world traveller, Mira Semic is one of the biggest names among wine connoisseurs in Slovenia, with sommelier Stage 3 and Stage 4 WSET diplomas.

She has studied wine for more than twenty-five years, and during that time visited all the major wine regions of the world. In 1995 she opened the prestigious restaurant Monroe in Ljubljana, which at that time was a milestone in the development of the catering sector in Slovenia. The restaurant was in fact among the first to offer tasting menus and top-quality wines by the glass. She manages and organizes the 'Malo vinsko šolico' in Ljubljana, holds numerous workshops and lectures around the world, and is a professional associate of the magazines Five Star and Slovenian News. She is also involved as a consultant, working with restaurants in developing their wine lists.MAG. HELENA CVIKLDirector of the Vocational College for Catering and Tourism MariborIn addition to the successful education of top experts in the fields of tourism and hospitality, Helena Cvikl is active in many international organizations, linking educational establishments in the tourism and hotel industry, and also involved in various international projects and conferences.

In 2002 she became General Secretary EURHODIP (an association of the leading hotel schools, based in Brussels) since 2011, and is now its Vice-President. She was among the first promoters of the European quality label Eurhoqual, and is a member of the European Committee Georges, based in Paris, ALPINE EUHOFA, the World Association of Schools EUHOFA International, a member of the Executive Committee of the Union Tourism Schools AEHT, based in Luxembourg, and the main judge and member of the committee for the preparation of regulations and rules of the European competitions. In 2003 she was awarded the EURHODIP association’s title of Ambassador of Central and Eastern Europe, and in 2007 became an honorary lecturer at the Academy of Tourism in Moscow. At the national level, she is the president and member of numerous professional committees, such as thYURI BARRONOriginally from Seattle in the United States, he has lived abroad for more than 15 years, in a diverse selection of destinations including the United Kingdom, South Africa, Cyprus, Lebanon, Syria, the Czech Republic and finally Slovenia, where he has spent nearly a decade.