Romania is an Latin country, which is surrounded by Slavic neighbors located in Eastern Europe. Romania is also among the biggest wine producers around the globe, with an increasing number of top quality winemakers.
First Fact: Romanian wine keeps getting better
Following Romania’s EU joining in the year 2007 Romania is on an effort to put Romanian wine in the spotlight. Access to post and pre accession funds, translated into:
Investments in technology in wine production
the removal of poor-quality vines
Replanting vineyards using better genetic material.
The past ten years have seen the rise of top quality small Romanian winemakers. They have a totally different method of making wine as compared to the large volume producers. This is why we believe that top Romanian wines are no more an exaggeration.
There remains a large amount of low-quality high-volume production. Eurostat found that only one third of Romanian vineyards utilized high-quality grapes. This is among the lowest percentages in Europe.
It shouldn’t be a surprise because the Romanians began to improve their winemaking quite late. However, this has given them the opportunity to apply contemporary methods to make wine. This is similar to how Romanian began using online mobile phones and banking. While other countries took intermediate steps Romania leapt in with both feet.
But only 50 percent of Greek and Italian vineyards are dedicated to top quality production. However, this doesn’t hinder them from producing exceptional wines.
The second fact is that Romania offers the best geographical conditions for wine.
The Carpathians Mountains in Romania are the country’s most cherished natural treasure. Many soil types are found in their foothills which are ideal for vines. They also provide shelter to the hills, regulating the temperature, similar to how the Vosges mountains that protect Alsace.
Romanian autumns are warm and gentle that allow the grapes to mature slow, while concentrating the flavors. It is situated in exactly the same latitude Bordeaux and Bordeaux, the climate is more dry and continental. In contrast, the Black Sea does not have the same influence on Romania like it does over the Atlantic Ocean does in Bordeaux. The hills in Moldova as well as Dobrogea (by Dobrogea, which is located near the Black Sea) also provide excellent conditions for the cultivation of grapes.
The potential of wines is evident and well understood by investors. It’s not surprising that British, German, Austrian, French and Italian companies dominate Romanian wine.
If the popularity in South American and Australian wine is any indication we can believe Romanian wine to follow suit.
The third fact is that Vinuri Romania are the most extensive in Eastern Europe
The OIV’s statistics place Romania as the fifth country in Europe overall and tenth overall in the world in terms of total area of vines. Based on the 2016 data and an area of 191k hectares Romania was comparable as a size of Chile in size and Portugal. The production of wine that year reached 3.3 million hectolitres. This makes Romania the fifth-largest in Europe. At the current rate, Romanian wine production is just a little higher than New Zealand’s.
The Romanian wine industry was in trouble during the communist period. It was because of the priority in favor of quality over quantity. Following the fall of communism, the nation was confronted with high inflation and tough economic times. As with most Romanians the wine industry was impacted by this. At the time mass market wines – a.k.a. cheap plonk – found its way into the bulk of exports. Romanian wine is now having to fight its image of being a poor quality wine.
Thankfully, the landscape is changing each year. Because of new producers and an increased demand from consumers, Romanian wine is blossoming.
The fourth fact is that there’s an influx of Romanian winemakers
In the last 10 years, a new breed of wine makers has come into the market. Small, craft-based producers have benefited from EU money to purchase cutting-edge technologies to make wine. They plant old vines using superior quality Clones.
They explore the method of making wine, taking an international approach in the production process. Some of them even engage experts who hail from France as well as Germany for help to showcase the best qualities of their Terroir.
These producers who are in the business of niches commit a significant portion of their product to high-end, premium wine. They use the highest quality grapes, and they are produced with the greatest quality and care. To meet the growing demands for high-quality wine Some of the established producers are now producing higher-end wines.
Fact #5 Fact #5: Top quality Romanian wine is an excellent value
The past five years witnessed the development of Romanian premium wines made from the international varieties of grapes. They include Cabernet Sauvignon and Chardonnay, and a few local varieties.
Unfortunately, UK wine stores sell a variety of low high-quality, inexpensive wine. For less than PS10 each bottle (including PS2.50 in tax) These wines aren’t likely to become extraordinary.
Even respected magazines like Decanter seldom include these emerging manufacturers in the annual samplings. If you’re only interested in the generic brands it’s unlikely that you’ll get the high-quality you’re looking for.
Your dollars will be well spent when you choose Romanian top quality wine
A premium or excellent bottle of wine will cost you between PS13-15. However, the top quality wines begin at PS20.
It may appear like a lot however, for the same high-quality French wines, one can be paying four times more.
Truth #6: top wine grapes to pick in Romanian wine
The majority of Romanian winemakers make wine using a mixture of indigenous and international grapes. Recently, however, producers are now focusing on international varieties of grapes. A lot of top producers have replanted their vineyards using clones that are of top quality typically French. Quality wine begins with premium grapes. Therefore, it was sensible to cultivate an appropriate genetic material to do this.
You shouldn’t just stick to the same names. Romanian indigenous grape varieties can be extremely excellent, and include:
Feteasca produces the most fresh and dry fragrant white wines. It is a bit bodied and is able to be fermented in barrels for more depth.
Tamaioasa Romaneasca (‘frankincence grape’) or Romanian Muscat is a small clone with a berried that is a clone of Muscat Blanc a Petit Grains one of the most ancient grape varieties on the planet and one of the finest among the varieties of grapes called Muscat. It produces fragrant and aromatic white wines that are difficult to make dry wines.
Feteasca Neagra Dry and delicious red wines that are full-bodied, with moderate tannins. They turn velvety with time. The most ancient Romanian wine variety. Aromas of spice and red or black fruit. It is akin to oak and can make exceptional wines even in smaller quantities.
7. Romanian wine can be used as food helpful
White wine is sometimes consumed for aperitifs, but typically Romanians love to sip their wine alongside food. Romanians are extremely welcoming. If you’re fortunate enough to receive an invitation to an Romanian meal, be prepared to find your table sagging under the burden of food and drinks. We will always place the finest items in our home around the dining table. It’s also commonplace to sit for between four and six hours indulging into a delicious meal.
I am convinced barbecuing is an integral part of the national game. And we Romanians love meat. The cuisine of the country is rich sweet, savoury, and delicious. The reason why red wines should contain tannin, in order to help cut through the richness of typical dishes.
The 8th fact: Romanian vintners are challenging the norm with their creative approach
When I talked to Aurelia Visinescu I inquired about the latest developments regarding Romanian wine. She said that winemakers explore two different ways:
Dry wine production from grapes that were traditionally made into sweet or semi-sweet wines. Aurelia Visinescu, of Domeniile Sahateni is a pioneer herself. Her first venture as a winemaker from Romania who vinified Feteasca Neagra as dry wine that was matured inside oak barrels. She also makes a fantastic Dry Romanian Muscat. This wine is an excellent representation in this Muscat Blanc a Petit Grain aroma profile
Experimenting with the winemaking style using modern techniques or traditional methods. The blends may differ from one vintage from one to another.
People who are used to a traditional style may be able to understand that the effervescence to be difficult to understand. It’s important to have the ability to try different wines as winemaker. The best results are when you make use of the grapes you like and in the amounts you enjoy. With no stringent rules that are frequently absurd of a local appellation wine can be whatever you wish to be. For instance, take the debate of Super Tuscans versus Chianti for instance.
It’s similar to watching the Master Chef competition. While there are some obstacles, creativity, skill and top-quality ingredients can produce incredible results. There are already some outstanding producers However, you should give Romania another 10 years to discover what happens.
The 9th fact: Romanian wine regions
Romania includes eight wine-producing regions.
Transylvania Highlands
Moldavian Hill
Muntenia Hills
Oltenia Hills
Banat Hills
Dobrogea Hills
Crisana Maramures Hills
The Danube Terraces
Understanding the Romanian wines is much more important than knowing the best producers. Look at the map in #4 to see what to look out for. Sub-regions are equally interesting because they’re the ones that have been given DOC status. Romanian wine will bear its name and the winemaker printed on its label which makes it easier to select one you like.
Important note: Avoid wine bottles with pictures of Dracula. It’s a popular tourist cliché.
10th Fact: Romania’s historic wine
Romania produced a wine that became famous throughout Europe during the 18th century. It was called Grasa de Cotnari. It’s sweet wine that has Botrytis like a fine Sauternes as well as an ever-present competition to Hungarian Tokay. It is directly from the Cotnari region, and although it is still available however, it is in need of a refresh and improvement in terms of quality. Despite the current slump it is clear that Grasa deCotnari Romania produces top-quality wines. With this in mind I am sure that the newest generation is poised to bring Romania to the forefront of international competition.
