Romanian wine

Romania is one of the world's largest wine producers and sixth largest among European countries – in 2015 it produced around 4.069 million hectolitres of wine. In recent years, Romania has attracted many European business people and wine buyers, due to the affordable prices of both vineyards and wines compared to other wine producing nations such as France, Germany, and Italy.

In Romania are mainly cultivated grape varieties for white wines, the most widespread being Fetească Albă, Fetească Regală, Riesling, Aligoté, Sauvignon, Muscat, Pinot Gris, Chardonnay, Tămâioasă Românească, Grasă de Cotnari, Galbenă de Odobești. Therewith, the main grape varieties for red wines are Merlot, Cabernet Sauvignon, Băbească Neagră, Fetească Neagră, Pinot Noir, Busuioacă de Bohotin.

History

Romania has one of the oldest wine making traditions in the world, its viticulture dating back more than 6,000 years. Due to the hot dry summers, the location proved to be successful and the grape vineyards thrived. Since the medieval times, wine has been the traditional alcoholic beverage of the Romanians.

Romanian

Romanian may refer to:

Romania

Coordinates: 46°N 25°E / 46°N 25°E / 46; 25

Romania (ⁱ/roʊˈmeɪniə/ roh-MAY-nee-ə; Romanian: România [romɨˈni.a]) is a unitary semi-presidential republic located in Southeastern Europe, bordering the Black Sea, between Bulgaria and Ukraine. It also borders Hungary, Serbia, and Moldova. It covers 238,391 square kilometres (92,043 sq mi) and has a temperate-continental climate. With its 19.94 million inhabitants, it is the seventh most populous member state of the European Union. Its capital and largest city, Bucharest, is the sixth largest city in the EU. The River Danube, which is Europe's second longest river after the Volga, rises in Germany and flows southeastwards for a distance of 2,857 km, coursing through ten countries before emptying in Romania's Danube Delta. Some of its 1,075 km length bordering the country drains the whole of it. The Carpathian Mountains, with their tallest peak Moldoveanu at 2,544 m (8,346 ft), cross Romania from the north to the southwest.

Modern Romania emerged within the territories of the ancient Roman province of Dacia, and was formed in 1859 through a personal union of the Danubian Principalities of Moldavia and Wallachia. The new state, officially named Romania since 1866, gained independence from the Ottoman Empire in 1877. At the end of World War I, Transylvania, Bukovina and Bessarabia united with the sovereign Kingdom of Romania. During World War II, Romania was an ally of Nazi Germany against the Soviet Union, fighting side by side with the Wehrmacht until 1944, then it joined the Allied powers after being occupied by the Red Army forces. During the war, Romania lost several territories, of which Northern Transylvania was regained after the war. Following the war, Romania became a socialist republic and member of the Warsaw Pact. After the 1989 Revolution, Romania began a transition back towards democracy and a capitalist market economy.

Romanian cuisine

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, including German, Serbian, Romani, Bulgarian, and Hungarian cuisine.

There are quite a few different types of dishes, which are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or borș (traditionally made from bran). The category țuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.

History

In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook “200 rețete cercate de bucate, prăjituri și alte trebi gospodăreşti” (200 tried recipes, pastries and other household things) printed in 1841. Also, Negruzzi writes in "Alexandru Lăpușneanu": "In Moldavia at this time, fine food wasn't fashioned. Greater feast could have included few courses. After Polish borş, Greek dishes follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks".

Cabernet Sauvignon

Cabernet Sauvignon (French: [kabɛʁnɛ soviˈɲɔ̃]) is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Napa Valley, New Zealand's Hawkes Bay, Australia's Margaret River and Coonawarra regions and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.