St Martin’s Day – a Toast to Wine, Warmth and Autumn Traditions

St Martin’s Day, celebrated on 11 November, is like a warm autumn embrace – full of flavour, tradition and genuine joy. Here in Slovenia, on the sunny side of the Alps, it is perhaps the most cherished and festive celebration of autumn, filled with good cheer and gratitude. It marks the symbolic end of the wine-growing year – the moment when grape must finally becomes young wine – and a time for a rich, celebratory feast.

St Martin’s Day in the Land of Wine and Sun (Slovenia)

Slovenes share a special bond with this holiday, as wine is deeply woven into our cultural heritage. St Martin’s Day is often called the “autumn carnival” or even the Slovenian version of Thanksgiving – a day to celebrate the harvest and give thanks for nature’s abundance.

The Blessing of the Wine – The Heart of the Celebration

The highlight of St Martin’s Day is the ceremonial baptism of the must. Until 11 November, must – the sweet, unsettled grape juice – is considered “impure” and “sinful” wine. According to tradition, on St Martin’s Day, St Martin the bishop transforms it into proper wine.

A Humorous Ceremony:
The blessing is usually performed by someone dressed as a priest or bishop (often a “Štajerska” or “Dolenjska” bishop), and sometimes even as a knight of a wine order. With cheerful, humorous words, the “bishop” blesses the must, baptises it, and officially declares it wine.

Festivities in Wine Cellars and Town Squares:
This ceremony is not just a private affair in wine cellars. In many towns across Slovenia, it turns into large public celebrations with music, parades and markets. From Maribor and Ptuj in the wine-rich region of Štajerska, to the lovely vineyard cottages of Dolenjska and Bela krajina – winemakers proudly share their new wine.

St Martin’s Day • article & recipes

Flavor Duel: Duck or Goose for Martinovo?

From the must-blessing ritual to the legendary goose — explore the feast with step-by-step recipes.

Read article & recipes

The Martin’s Feast – A Culinary Highlight

Where there is wine, good food follows! The St Martin’s Day table is lavish and showcases the best of autumn cuisine.

• Roast Goose (or Duck): The star of the feast. Goose is linked to legend – St Martin hid among geese to avoid becoming bishop, but they betrayed him with loud honking.

• Mlinci and Red Cabbage: Essential accompaniments to the roast – crispy flatbreads softened in roasting juices, paired with sweet-and-sour red cabbage.

• Chestnuts and Desserts: Roasted chestnuts and traditional Slovenian desserts, especially potica (nut roll), complete the feast.

The Mood – Relaxed and Joyful:
St Martin’s Day is all about letting go of worries, enjoying food and wine, and being together. People gather, toast to the harvest, laugh and celebrate life. Above all, it’s a reminder to be grateful – to raise a glass to nature and its gifts.

St Martin’s Day Beyond Slovenia – A European Tradition

Although deeply rooted in Slovenian culture, St Martin’s Day is celebrated across Europe, tracing back to Christian tradition and even older pagan harvest festivals.

Austria & Germany:
Celebrated as Martini or Martinsfest, often with family dinners and roast goose. Children walk through towns carrying lanterns in evening processions (Laternenumzüge) and sing St Martin songs.

France:
St Martin of Tours is the country’s patron saint. Historically, his feast marked the end of vineyard work and the tasting of new wine.

Italy (Sicily):
November is the month of wine. In Sicily, people traditionally eat crunchy anise biscuits (biscotti di San Martino) dipped in young white wine.

Origins:
Though linked to a Christian saint, the celebration’s roots stretch further back. It was once a pagan harvest festival marking the end of the agricultural year, honouring gods with feasts and animal offerings (often geese or ducks) – later adopted into Christian tradition.

St Martin’s Day • full menu

St Martin’s Day Menu – modern, warm & seasonal

A balanced, cosy 4-person menu with clear steps and that true Martinovo mood.

Open the full menu

Who Was St Martin?

St Martin of Tours (c. 316–397) was the son of a Roman soldier, born in what is now Hungary.

The Cloak Legend:
As a young soldier, Martin encountered a freezing beggar outside the gates of Amiens. He cut his cloak in half and gave one part to the man. That night he dreamt of Christ wearing the cloak – a turning point that led him to leave the army and devote himself to faith.

Geese and Humility:
When people wanted to make him bishop of Tours, Martin hid in a goose pen out of modesty. But the geese honked loudly and gave away his hiding place – another reason why goose is traditionally served on this day.

A Little Farewell Thought

May St Martin’s Day be more than just great food and wine. Let it also remind us of kindness, humility and generosity. So raise a glass to abundance, share it with others – and celebrate responsibly.

Wishing you a St Martin’s Day filled with warmth, good flavours and joyful company!

✅ FAQ

1. What exactly is St Martin’s Day?
St Martin’s Day, celebrated on 11 November, marks the end of the winegrowing year when grape must officially becomes young wine. It is a festive day of food, wine, tradition and gratitude.

2. Why do people eat goose or duck on this day?
According to legend, St Martin hid among geese to avoid becoming a bishop. The geese honked loudly and revealed his hiding place – which is why roast goose became the traditional dish.

3. What are mlinci and why are they served with roast goose?
Mlinci are a traditional Slovenian flatbread-style pasta. They are briefly soaked in the roasting juices of the goose or duck – a classic and beloved side dish.

4. What is the ‘baptism of the must’?
It’s a humorous and symbolic ceremony where grape must is blessed and declared wine. Someone dressed as a priest or bishop performs the ritual, often with jokes and laughter.

5. Is St Martin’s Day celebrated outside Slovenia?
Yes. In Austria and Germany it’s known as Martini, France honours St Martin of Tours as a patron saint, and in Sicily people dip anise biscuits into young wine.

6. Who was St Martin of Tours?
St Martin (c. 316–397) was a Roman soldier who became a bishop. The most famous story tells how he cut his cloak in half to share it with a freezing beggar – a symbol of kindness and humility.

7. How is St Martin’s Day celebrated today?
With family feasts, roast goose or duck, red cabbage, mlinci, young wine, music and gatherings in wine cellars or town squares.

Christmas & New Year Trends 2025 – What’s Going to Be IN This Holiday Season?

Every festive season brings something new – fresh colour palettes, décor aesthetics, and a special kind of magic we try to recreate at home. But Christmas 2025 is more than glitter and fairy lights. This year is all about emotion, nostalgia, natural warmth, individuality and sustainability.

Whether you decorate in November or wait until the week before Christmas – here are the biggest festive trends of 2025.

1. Nostalgia & Vintage Holiday Charm

We’re travelling back to memories – old Christmas postcards, glass baubles from grandma’s attic, tartan ribbons, lace tablecloths and the smell of vanilla cookies.

Signature elements:

• classic red, green & gold

• white or slightly frosted Christmas trees

• glass ornaments, wooden toys, metal bells

• paper garlands, dried orange slices, gingerbread and velvet ribbons

Why this trend matters:
In uncertain times, people crave safety, simplicity and the feeling of “home”.

2. Monochrome Elegance – Black, White & Texture

Minimalism meets glamour. No bold colours, no rainbow lights – just balance, light and subtle luxury.

What defines it:

• black & white palette

• warm white fairy lights (never multicoloured!)

• matte vs. glossy surfaces

• black velvet bows, white porcelain ornaments, satin ribbons

Perfect for modern interiors, Scandinavian-inspired homes or anyone who prefers timeless, calm beauty.

3. Natural Materials & Earthy Tones

Christmas 2025 isn’t only about colours – textures are just as important. Wood, linen, eucalyptus, ceramic, wool and velvet create a warm, tactile atmosphere.

Colour palettes to watch:

• Earthy Indulgence: mocha, olive green, caramel, clay

• Mystical Twilight: deep burgundy, charcoal, antique silver

• Whimsical Pastels: dusty pink, sage, frosted mint, champagne gold

How to style it:
Eucalyptus branches, pinecones, wool throws, hand-woven wreaths, linen stockings, ceramic candle holders.

4. Dopamine Décor – Joy, Colour & Personal Touch

If minimalism is “too quiet” for your soul – this trend is for you. It’s bold, playful and unapologetically joyful.

Key features:

• unexpected colours: hot pink, emerald, lilac, turquoise

• oversized bows, quirky baubles, metallic tassels

• personalised ornaments with names, pets, stars, zodiac signs

• mixing styles: classic tree + fun elements (like flamingos or candy canes)

This is Christmas with personality. Christmas that smiles.

5. Sustainability & Slow Holidays

This isn’t just a style – it’s a mindset. Fewer plastic decorations, more meaning, more heart.

What it looks like:

• reused or upcycled ornaments

• furoshiki (fabric) gift wrapping, recycled paper, kraft materials

• DIY décor from natural elements: oranges, cinnamon, ivy, wood

• handmade gifts instead of mass shopping

• celebrating moments, not things

Christmas becomes less about perfection – and more about connection.

So… Which Trend Should You Choose?

There’s no right or wrong. Trends are just inspiration – you create the story.

✔ Love tradition? Go vintage & nostalgic.
✔ Minimalist soul? Black & white elegance.
✔ Nature lover? Rustic, earthy tones & textures.
✔ Love colours and fun? Dopamine Christmas!
✔ Value meaning over quantity? Sustainable, handmade holidays.

✅ FAQ

1. What are the top Christmas trends for 2025?
There are five key themes this year: nostalgic vintage charm, black-and-white monochrome elegance, natural materials with earthy tones, colourful dopamine décor, and sustainable “slow holidays”.

2. Which Christmas trend is the most popular?
Nostalgia and vintage-inspired Christmas is leading – think red and green, glass baubles, family heirlooms and cosy, retro holiday memories. Natural and eco-friendly décor is also very strong this year.

3. How can I create a rustic & natural Christmas look?
Use materials like wood, pinecones, dried oranges, linen, wool, eucalyptus and handmade wreaths. Wrap gifts in kraft paper or fabric and stick to soft lights and earthy colours.

4. What is “dopamine décor”?
It’s a playful, colourful trend that brings joy back to Christmas. Expect pink, turquoise, purple, oversized bows, quirky ornaments, animal figures and personalised baubles with names or fun messages.

5. How do I decorate in a modern, minimalist style?
Go for a black-and-white palette, warm white lights, matte + glossy textures, black velvet bows, white baubles and simple ceramic décor.

6. How can I decorate sustainably?
Reuse old ornaments, craft DIY décor from natural materials, wrap gifts in fabric or recycled paper, avoid plastic and choose handmade, local or reusable items.

7. Can I mix different Christmas trends together?
Absolutely! Modern styling encourages blending. For example: natural tree + monochrome lights + a few colourful dopamine ornaments = beautifully personal and balanced.

St Martin’s Day Menu – modern, warm & seasonal (serves 4)

St. Martin’s Day always reminds me that the kitchen is at its best when it smells of roast, butter and herbs — and when a glass of young wine lands on the table. This year I’ve dressed the classic feast into a lighter, more modern and slightly “fine” menu that still keeps all the cozy autumn warmth. We start with a crisp, colorful cold starter, continue with a comforting warm classic in mini form, then a silky mushroom soup; the headliner is juicy duck breast with sides that aren’t the “usual suspects”. And for the finale: chestnut tiramisu in a glass. Everything below serves 4, with precise quantities, clear steps, my tips and plating ideas. Let the feast begin. 🥂

JUMP TO

Cold starter Warm starter Soup Main Dessert Wine pairing

Cold starter – Puff pastry rolls with roasted beetroot, goat cheese and walnuts

Elegant bite-sizes that marry beet sweetness, creamy goat cheese and nutty crunch. A perfect intro to richer St. Martin’s flavors.

Ingredients (serves 4 / ~12 rolls)

• 1 sheet fresh puff pastry (275 g)
• 2 medium roasted beets (or vacuum-cooked; ~350 g total)
• 200 g fresh goat cheese (or feta, to taste)
• 60 g walnuts, roughly chopped
• 1 tbsp honey (to taste)
• 1 egg (for brushing)
• 1–2 sprigs thyme (or a pinch dried); salt, freshly ground pepper
• Optional: a little balsamic glaze for serving

Method

1. Peel roasted beets and cut into small cubes. Dry-toast walnuts for 1–2 min; roughly chop.
2. Crumble goat cheese, fold in beet, walnuts, honey, thyme, salt and pepper.
3. Cut pastry into 12 rectangles (~8×10 cm). Add 1–1.5 tsp filling and roll up.
4. Brush with egg; bake 15–18 min at 200 °C (fan) until golden brown.
5. Serve lukewarm; add a dot of balsamic glaze if you like.

0.0/ 5 (0)

Tip: For a fresh kick add a few rocket leaves or a tiny pinch of freshly grated horseradish.

Plating: Dark wooden board; arrange rolls in a ring, a small pile of greens in the center, walnut crumbs and balsamic dots around.

⟰ Back to top

Warm starter – Mini cottage-cheese struklji in brown herb butter with almonds

A mini take on a classic: soft stretched dough, savory curd filling, nutty brown butter and crisp almond flakes.

Ingredients (serves 4)

Stretched dough:

• 200 g all-purpose flour
• 1 egg (M)
• 80 ml lukewarm water (plus 10 ml if needed)
• 1 tbsp oil
• ½ tsp salt

Filling:

• 350 g full-fat fresh cottage cheese/curd
• 1 egg
• 30 g grated Parmesan
• zest of ½ lemon
• salt and white pepper, to taste

Butter & topping:

• 70 g butter (browned)
• 6–8 sage leaves or 2 tbsp chives
• 25 g almond flakes

Method

1. Knead an elastic dough. Oil it and rest 30–40 min.
2. Filling: curd + egg + Parmesan + lemon + salt/pepper.
3. Stretch thin, spread filling evenly, roll up and form mini logs (3–4 cm). Wrap tightly in foil.
4. Simmer in salted water 15–18 min. Unwrap, slice into 2–3 cm pieces.
5. Brown butter to a hazelnut aroma, add sage/chives. Dry-toast almonds.
6. Spoon brown butter over the struklji and scatter with almonds.

0.0/ 5 (0)

Tip: For more juiciness stir 1–2 tsp sour cream into the filling.

Plating: Mini cast-iron pan or deep plate; spoon of brown butter at the bottom, 4–5 slices on top, finish with almonds and a sage leaf.

⟰ Back to top

Soup – Creamy porcini soup with chestnut crumble and chive oil

Earthy, deep and silky. A crisp chestnut crumble brings the autumn “click”.

Ingredients (serves 4)

• 400 g fresh porcini (or mixed wild mushrooms)
• 1 onion, finely chopped
• 1 small potato (~150 g), diced
• 30 g butter + 1 tbsp oil
• 700 ml vegetable/chicken stock (or water + stock cube)
• 100 ml heavy cream
• salt and freshly ground pepper, to taste

Chestnut crumble & chive oil:

• 80 g cooked chestnuts, finely chopped
• 1 tbsp oil + pinch of salt
• 25 ml oil + 2 tbsp finely chopped chives (blend)

Method

1. Soften onion in butter and oil. Add mushrooms (reserve a few slices for garnish) and sauté 5–7 min.
2. Add potato and stock; simmer 12–15 min.
3. Blend smooth, return to heat, stir in cream; season.
4. Quickly fry chestnuts in a little oil, salt and crush to a coarse crumble.
5. Blend chives with oil into a quick aromatic oil.

0.0/ 5 (0)

Tip: Sear part of the mushrooms hard (high heat, no salt) for a meaty flavor and better color — it makes a big difference.

Plating: Deep bowl; swirl of chive oil, a spoon of chestnut crumble, and 2–3 caramelized mushroom slices on top.

⟰ Back to top

Main – Duck breast with red-wine & cranberry sauce + modern sides

Crisp skin, rosy center and a rich sauce. The sides are deliberately “non-classic” so the plate can breathe.

Ingredients (serves 4)

Duck breasts & sauce:

• 4 duck breasts (180–200 g each)
• salt and freshly ground pepper, to taste
• 1 tbsp butter (for glazing)
• 150 ml dry red wine
• 150 ml chicken stock
• 70 g cranberries (fresh/frozen) or 1 tbsp cranberry jam
• 1 tbsp brown sugar or honey
• 1 tsp balsamic vinegar

Sides:

• Sweet-potato mash: 700 g sweet potatoes, 60 g butter, salt, pepper, nutmeg
• Caramelized red onion: 3 large onions, 1 tbsp oil, 1 tbsp butter, 1 tbsp brown sugar, 1½ tbsp balsamic, salt
• Roasted pears: 2 large firm pears, 1 tbsp butter, 1 tsp honey, ½ tsp cinnamon, a sprig of rosemary, pinch of salt
• Salad: 60 g rocket (arugula), 40 g walnuts, juice of ½ orange, 2 tbsp olive oil, 1 tsp Dijon, salt, pepper

Method

1. Score the skin in a shallow cross-hatch. Season. Place in a cold pan skin-side down.
2. Render fat on medium heat and cook until the skin is crisp, 8–10 min. Flip, cook 2–3 min more. If needed, finish 3–5 min in a 180 °C oven. Rest 6–8 min.
3. Sauce: pour off excess fat, deglaze with wine, add stock, cranberries and sugar/honey. Reduce to a syrupy consistency; balance with balsamic, salt and pepper.
4. Mash: roast sweet potatoes 40–50 min at 200 °C. Scoop flesh, mix in butter, salt, pepper, nutmeg; blend smooth.
5. Onion: gently sweat 15 min in oil+butter, add sugar to caramelize, then balsamic and salt.
6. Pears: sear quarters in butter with honey, cinnamon and rosemary; roast 8–10 min at 190 °C.
7. Salad: whisk dressing (orange, oil, Dijon, salt, pepper). Toss rocket and walnuts just before serving.
8. Slicing: cut duck on the bias into 6–8 slices; target core temp 55–58 °C for rosy medium.

0.0/ 5 (0)

Tip: Keep pouring off rendered fat — save it for roasting vegetables or potatoes (liquid gold!).

Plating: Wide oval plate: a swoosh of sweet-potato mash, fan of duck slices over it. Two arcs of sauce; on one side 2 pear segments, on the other a spoon of caramelized onion. Serve salad in a separate bowl.

⟰ Back to top

Dessert – Chestnut tiramisu in a glass

A classic with autumn soul: mascarpone + chestnut purée, coffee and a touch of rum. Built in glasses — zero stress.

Ingredients (serves 4 / 4 glasses ~250 ml)

• 200 g mascarpone
• 200 g chestnut purée (sweetened; if not sweetened add 40–60 g icing sugar)
• 200 ml cold heavy cream
• 1 tsp vanilla paste or 1 pod
• 12–14 savoiardi (ladyfingers)
• 120 ml cooled strong coffee
• 1–2 tbsp rum or amaretto
• unsweetened cocoa powder for dusting
• optional: candied or crumbled roasted chestnuts

Method

1. Mix coffee with rum and chill completely.
2. Beat mascarpone, chestnut purée and vanilla smooth. Whip cream to soft peaks and fold in gently.
3. Dip ladyfingers briefly in coffee. Layers: cookies – cream – (repeat) – cream.
4. Chill 2–3 h (ideally overnight).
5. Before serving dust with cocoa and add crumbled chestnut.

0.0/ 5 (0)

Tip: A tiny pinch of salt in the cream boosts the chestnut flavor.

Plating: Clear 250 ml glasses on a dark plate; fine cocoa layer on top and a small piece of candied chestnut.

⟰ Back to top

Wine pairing (suggestion)

• Starters: brut sparkling or a fresh light white (Welschriesling).
• Soup: fuller-bodied Chardonnay or Pinot Gris.
• Main – duck breast: Blaufränkisch (Modra frankinja) or brut rosé sparkling.
• Dessert: sweet wine (late harvest/ice wine) or a small glass of chestnut liqueur.

⟰ Back to top

❓ Frequently Asked Questions (FAQ)

🍷 What is St Martin’s Day about?

It marks the moment when grape must officially "becomes wine". It celebrates the end of harvest, the first young wine and a festive autumn meal.

🦆 What dishes are traditionally served?

Roast goose or duck, red cabbage, mlinci (flat noodles), potatoes, chestnuts and freshly fermented young wine. Apple and chestnut desserts are also common.

🥦 Vegetarian alternative to duck?

Yes! Try roasted pumpkin or cauliflower steak with brown butter, walnuts and cranberry sauce. For a “festive” version – caramelised pumpkin steak + potato gratin.

🍇 Alcohol-free drink ideas?

Sparkling grape juice, cranberry spritz with rosemary or alcohol-free brut. Warm apple cider with spices also pairs beautifully with duck.

🕒 What can I prepare in advance?

The chestnut tiramisu can be made a day ahead. Chestnut purée and caramelised onions too. Duck breast, however, should be cooked fresh – only the skin can be scored and salted in advance.

🌡 How to get medium-rare duck breast?

Slowly render the fat starting from a cold pan, cook until the core temperature reaches 55–58 °C and rest the meat for 6–8 minutes before slicing.

⟰ Back to top