ROMANIA Gastronomy, Food and Wines

2/20/24, 10:00 AM ROMANIA Gastronomy, Food and Wines
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Foods and Drinks of Romania

Romanian cuisine.
» Romanian Cuisine
» Unique Romanian Foods
» Transylvanian Dishes
» Bucharest Traditional Restaurants
» Romania's Wines
» Major Wineries in Romania
» Romania's Unknown Wines
» Romania Winery Accommodations
Cuisine of Romania
"The central characteristic of the Romanian cuisine is its great variety.

It is a cuisine influenced by repeated waves of different cultures: the
ancient Greeks, with whom Romanians traded; the Romans, who gave the
country its name; the Saxons, who settled in southern Transylvania; the
Turks, who for centuries dominated Romania; as well as Slavic and Magyar
neighbors. All of these influences gradually blended into the varied and
delicious Romanian culinary tradition"
(Nicolae Klepper — Taste of Romania)
romaniatourism.com/romanian-food-wine.html 1/21
Meats (pork, chicken and beef), fish, vegetables, wheat, corn and dairy
products are the main ingredients used for Romanian dishes.
„... I got o the butcher in the morning and buy steaks by the yard”,
mused world-famous Romanian sculptor Constantin Brancusi.
Romanians love meat and grilled or spit-roasted piglet, chicken,
lamb or calf are in great demand, served with potatoes.
A traditional Romanian meal usually includes:
Appetizer
Local cheeses such as Telemea and Cașcaval, cold cuts, smoked meats and
vegetable spreads.
A traditional drink enjoyed with appetizers is " ţuică " a potent plum brandy
which varies in strength, dryness and bouquet according to the production
area.
Soup
"Ciorbă de perişoare" (meatball soup),
"Ciorbă ţărănească " (vegetable soup, with or without meat),
"ciorbă de burtă " (tripe soup).
Fish
"Saramură " (grilled carp in brine),
"Nisetru la Grătar " (grilled Black Sea sturgeon) or
"Scrumbie de Dunare la Grătar " (grilled Danube river mackerel).
Entree
"Tocaniţă " or "tochitură " (meat stew seasoned with onions and/ or spices),
"Ghiveci " (fresh vegetables cooked with tomato paste),
"Sarmale " (pickled cabbage leaves stuffed with a mix of minced meat, rice
and spices) or
"Mititei " (The "Wee Ones" - small skinless grilled sausages)
are among the favorites.
Dessert
"Papanaşi " (cottage cheese donuts, topped with sour cream and fruit
preserve),
"Clătite cu brânză " (crepes filled with farmer's cheese and raisins) or
"Cozonac " (traditional holiday sweet bread with walnuts, poppy seeds or
cream cheese).
Unique Romania Foods
» Fir Bark aged Cheese » Pastrami » Chimney Cake
Cheese aged in fir three bark

Cow and sheep's milk aged in fir tree bark
(Brânză de burduf in coajă de brad)
Cheese and tree bark don't seem like a natural fit. But this specialty of
southeast Transylvania, especially in the towns and villages that include
Moeciu and Fundata, may go as far back as the 14th century.
Dairy farmers needed a way to store the surplus cheese, and the local
evergreen forests provided the perfect vehicle. After all, woody bark
provides wonderful protection for trees. Strip the bark from a fir tree,
wrap it around the cheese and presto: the dairy product remains moist and
preserved from the elements.
Read the full AAA Home and Away Magazine article
Pastrami, the origin of

Little Romania in lower Manhattan was a neighborhood within a
neighborhood, tucked into the blocks bound by East Houston Street, Allen
Street, Grand Street, and the Bowery. When the Romanian-born writer
Marcus Ravage arrived in New York in 1900, he found the area thriving;
restaurants had opened everywhere, he recalled in a memoir, and the first
Romanian delicatessens were displaying "goose-pastrama and kegs of ripe
olives and tubs of salted vine-leaves".
"Goose-pastrama" was the starting point for American pastrami.
The Jewish immigrants who settled in Little Romania brought with them a
traditional technique for preserving goose by salting, seasoning, and
smoking the meat. In America, however, beef was cheaper and more
widely available than goose, so pastrama was made with beef brisket
instead. (Other sources, including SeriousEats, suggest that Romanians
were making 'pastirma' from all sorts of different meats back in the old
country, primarily beef. Trade journals from the 1850s indicate that
Romania was exporting "pastroma or pastirma" from Brăila, one of the
primary ports on the Danube River, by the mid-19th century, if not earlier.
In his 1878 Dictionary of Commercial Information, Edward T. Blakely

described the preparation as "ox, sheep, or goat's flesh salted, with garlic
and spices, and dried in the sun for winter food.")
Later the name became pastrami — perhaps because it rhymed with
"salami" and was sold in the same delicatessens. By the time Little
Romania dispersed in the 1940s, New Yorkers from every ethnic
background were claiming expertly sliced pastrami as their rightful
heritage.
Attribution: New York Public Library - Iconic Foods, Lunch Hour NYC
Transylvanian Treats: One Sweet "Cylinder"

A long rope of sweet yeast dough is tightly wrapped in a spiral around a
wooden cylinder and dusted with sugar.
It is then baked, slowly turning, on a rotating spit above an open flame.
Carefully edged off its wooden mold after baking, each chimney cake is a
whimsical-looking, soft bread with an addictively crunchy caramelized
sugar crust and an airy open center. The chimney cake (kurtoskalacs) was
just a provincial treat until after the fall of Communism, when
entrepreneurs began opening city shops in Romania and elsewhere in
Europe.
These "tubular" treats that look like giant empty cannoli come 'old-
fashioned' (sugar-dusted) as well as in several variations: cinnamon,
crushed walnuts, chocolate shavings. They are best eaten, fresh, by
breaking off pieces.
Media articles on chimney cake: Saveur.com and NYTimes.com
Foods of choice: Nicolae Ceaușescu - the head of Communist

Romania from 1965 to 1989 - liked vegetarian lasagna, topped
off with an egg crambled with sour cream, Romanian-style jellied
carp (carp in aspic) and tomato, onion, and feta cheese salad,
served as a side dish for steak.
Dinner etiquette: Nicolae Ceaușescu notoriously avoided eating
food that was not properly screened.
(Source: Dictators’ Dinners - A Guide to Entertaining Tyrants, Britannica)
Bucharest Traditional Restaurants
Bucharest – Romania's capital city – is changing at a fast pace and its

dining scene is evolving, too. New or relatively new restaurants of note
include Loft, a modern restaurant and lounge, Lacrimi si Sfinti, Locanta

Jaristea and Zexe.
Locanta Jaristea
Locanta Jaristea offers good Romanian cuisine, an award-winning wine
list, and attentive service in a setting that recreates the atmosphere of
Bucharest on the 1930's, when the city was nicknamed The Little Paris.
Traditional Romanian specialties include chicken meatball soup, Zacusca
(eight-vegetable spread), smoked cheese and bacon roulade, duck leg with
cabbage, duck breast with Ratatouille, Sarmale (cabbage rolls),
Grilled Carp in Brine, leeks and black olives stew.
A prix-fixe lunch that includes a soup, entree and dessert is offered every
week-day for $9.50.
Address: Str. George Georgescu 50-52
Telephone: (+4) 0721 961.936
Jaristea.ro
Lacrimi si Sfinti
The name Lacrimi si Sfinti (Tears and Saints), of this restaurant located at
the edge of Old Town Bucharest, is definitely misleading as the restaurant
offers many reasons to smile and not to cry ...
The designer has spared both trees and feelings with his responsible
wholly-salvaged timber policy.
All the wood used had to pass an age test before it was eligible to become
part of the rustic yet sophisticated interior.
Abandoned houses, a village store and a few old barns were among the
structures picked apart to provide the materials for this restaurant, which
has a homely feel from the furniture and features, and adds coziness to the
dining rooms.
Connoisseurs and students of Romanian cuisine as well can try and enjoy
the traditional dishes that are on the 'endangered list of native recipes'.
Hundreds-year-old recipes have been 'restored' and reinterpreted, flavors
have been rediscovered and recreated. Many traditional dishes have been
renamed to remember the old times:
Frivolous Danube Mackerel, Balkan Eggplant Spread, Long Way Salad, Pick
Me Up soup (sour soup with 'unnecessary' bits of goose, duck, turkey and
rooster), Sentimental Catfish, Old Fisherman's Brine, Accorded Sausages
(made from goose, veal and pork), Noah Baked Beans (smoked goose and
beans), Turkey Sentry, Good Weather Veal.

Address: Str. Sepcari 16
Telephone: (+4) 037 277.39.99
LacrimiSiSfinti.com
Zexe
Zexe restaurants go beyond popular dishes: Zacusca, Mititei, Ciorba de
Burta, Sarmale or Papanasi offering their patrons a taste of Romania's
gastronomy of the 1920's and 1930's.
Zexe is the phonetic perception of the German numeral SECHS, meaning
six.
Used as a slang term in the Bucharest underworld during the inter-war
period, "Zexe" was meant to suddenly interrupt a conversation, on
'sensitive' topics, a newcomer showed-up.
What to expect at Zexe?
Tasty, uncommon, Romanian dishes, prepared according to little-known or
long forgotten recipes.
Zexe locations in Bucharest:
Zexe Zahana Gastronomica Icoanei
Str. Icoanei 80
Telephone: (+4) 0732 232.424
and
Zexe Herastrau
Soseaua Nordului 7 - 9
Telephone: (+4) 0753 511.968
Zexe.ro
Loft
A hundred years-old printing house, located in Bucharest's central area,
has been recently converted into one of the most acclaimed restaurants in
Romania: LOFT. Modern design, high-class cuisine and 'cool people' are the
attributes which are usually associated with LOFT – Bucharest.
Drinks are in plain sight behind a 60-foot long bar. The big white
chandelier hanging above the bar is the signature statement of the owners
who have a long tradition in the restaurant and club business.
Address: Bd. Iancu de Hunedoara 55 – 57
(Metropolis Centre)
Telephone: (+4) 0756 385.638

LoftLounge.ro
...
Eternal Terrain - Transylvania Dishes

Saveur magazine article by Alexander Lobrano
Just North of Bucharest, I left this century behind, and an hour later, the
last one fell by the wayside, too.
As I slowed the car to turn onto a dusty country road, a farmer in blue
serge overalls stopped pitch-forking freshly scythed hay just long enough
to give a wave, and the honeyed scent of linden flowers wafted in through
the open car windows. I'd first glimpsed Transylvania through the window
of a train traveling from Istanbul to Prague a decade earlier. hat I'd seen
then—a fascinating medieval landscape of deep forests, small, tidy farms,
and fortified hilltop villages—made me want to be there, to walk its fields,
to taste its food. But I knew next to nothing about the region (apart from
the inevitable associations with Bram Stoker's fictional Count) until I
started coming across articles in the London papers about agro-tourism in
post-Ceausescu Romania a few years ago.
Continue reading Saveur magazine article on Transylvania cuisine.
More about Transylvania cuisine and artisan foods.
...
Romania Wines and Wineries
Romanian Wines
Whether you travel in Romania along the coast of the Black Sea or in the
Dobrogea Plateau near the Danube Delta region or in the Province of
Moldova or along valley slopes of the scenic Carpathian Mountains or in
Transylvania Province or in Wallachia or in nearly any agricultural area
throughout Romania, you're in wine country. Romania is one of the world's
top-ranking producers of numerous delicious wines, some of which never

leave its borders.
Archeological evidence of country-wide wine production in Romania's

grape-friendly soil and climate dates back to the classical Greek and
Roman eras of settlement in Romania. Today, on a list of the world's "Top
12 Wine Producers", in which France ranks number one and Italy is listed
as number two, Romania ranks tenth among the world's top wine
producers by volume. (Attribution: U.S. News & World Report, citing source: Wine
Institute based on data from Office Internationale de la Vigne et du Vin.)
Romania 's climate and soil are hospitable to the production of many
different types of wines, from dry, sparkling whites to rich, aromatic,
purplish reds.
Popular domestic grape varieties used for wine production include

Băbească, Cadarca, Fetească Albă, Fetească Neagră, Frâncuşă, Tămâioasă.
Frâncuşă – A very versatile soft, dry wine, crisp and lively, with just the
slightest touch of sweetness.
Fetească Albă – Semi-dry white wine, well balanced, with a distinct aroma
reminiscient of the first flowering of the vineyard.
Tămâioasă Romanească - A naturally sweet or semi-sweet white wine with

subtle honey and basil aromas, an exquisite amber color and a persistent
rich taste. Its sweet taste may also suggest a blend of rose petals and wild
berries.
Grasă de Cotnari – A naturally sweet white wine with a delicate fragrance

and a smooth interplay of fruitiness and acidity.
Galbenă de Odobeşti – A light white wine with a delicate bouquet that

preserves the fragrance of the mellow grape.
Fetească Neagră – Semi-sweet, medium bodied, light red wine, with original
aromas.
Băbească Neagră – Traditional full bodied red wine with a delicate bouquet
and a slight taste of clove.
Cadarca - this red, native variety , displaying a ruby-red color with a

stinging taste of fresh clove, was the wine of the imperial court of Vienna
during the reign of Emperor Franz Josef, in the 18th century.
Other natives grapes used for vinification include Babeasca Gri, Codana,
Galbena Neagră, Galbena de Odobesti, Remus, Zghihara de Huși.
Romania also produces its share of worldwide vintages, including Riesling,
Merlot, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay and Muscat
Ottonel.
For the traveler interested in adding viniculture to his or her cultural

itinerary, a trip to Romania offers many opportunities to visit wine-
producing regions and to discover and sample the many different wines of
Romania, from little-known local and regional wines to Romania's great
wine labels, such as Murfatlar, Cotnari, Jidvei, Dealu Mare and Odobeşti.
...
Major Romania Wineries
Jidvei
Cramele Jidvei
Târnava valley region, in Transylvania, is known for its superb dry white
wines.
Jidvei winery offers tastings at the 16th century Bethlen Castle in village
Cetatea de Baltă.
Segarcea - Crown's Estate

Domeniul Coroanei - Segarcea
Located 150 miles southwest of Bucharest, Segarcea winery is known for
its high quality Cabernet Sauvignon, Merlot, Sauvignon Blanc, Fetească
Albă and Italian Riesling wines. The Crown's Estate may be the only
wineyard in the world which produces the "Tămâioasă Roză" (Pink Muscat)
- a fine, dry, rosé wine with a delicate aroma of candied peels of orange and
grapefruit. Other domestic grape varieties grown at Segarcea vinayards
include: Novac, Negru de Drăgăşani, Fetească Neagră, Tămâioasă Albă
Românească, Fetească Albă, Crâmpoşie.
Murfatlar
Podgoria Murfatlar - Crama Statiunea Murfatlar
Murfatlar is the largest and one of the best known Romanian vineyards,
located 12 miles west of the Black Sea coast. Over 300 days of sunshine,
along with cool breezes from the sea, make this area ideal for the
production of sweet dessert wines, such as late harvest Chardonnay, Pinot
Gris and Muscat Ottonel. Soft, rich red wines are also produced here -
Cabernet Sauvignon and Pinot Noir being the most popular.
Cotnari
Cramele Cotnari
Cotnari Winery is world renowned for the delicious sweet white wines
made of grapes rich in sugar and harvested in late autumn following the
first frost, such as Grasă de Cotnari, a noble aromatic wine with a nutlike
savor. The quality of these wines relies on a combination of rich soil, the
late harvest and the presence of a special mold (Botritis cinerea). The
vineyards have a long history, spanning over seven centuries, dating from
the mid-1400s. The winery's most popular wines include Frâncuşă (dry),
Fetească Albă (semi-sweet) - highly appreciated for preserving the flavor
and freshness of the grape; and the sweet, golden Grasă de Cotnari, a noble
aromatic wine with a nutlike savor and Tămâioasă.
Odobeşti Cramele Odobesti

Odobesti is one of largest and oldest vineyards in Romania. Its most
famous product is Galbenă de Odobeşti, a light white wine with a delicate
bouquet that preserves the fragrance of the mellow grape. The wide
variety of wines produced by the Odobesti includes five traditional sorts
of Romanian wine, namely: Galbenă de Odobeşti, Plăvaie, Fetească Albă and
Fetească Regală (white wines) and Băbească Neagră (red wine).
The Miniş - Maderat

Cramele Minis
Stretching on the hills of western Romania (Crişana), between Lipova and
Pancota, produces the red, native variety Cadarca, displaying a ruby-red
color with a stinging taste of fresh clove. During the reign of Emperor
Franz Josef, in the 18th century, Cadarcă served as the wine of the
imperial court of Vienna. In 1862, at a wine contest in London, Roşu de
Miniş (Red Miniş) was awarded the first prize. Pinot Noir, Merlot,
Cabernet Sauvignon, Cabernet Franc and Cadarca are produced employing
classical winemaking technologies, while the white wines like Italian

Riesling, Traminer, Pinot Gris and Sauvignon Blanc, are obtained by using
cooling zymurgy, resulting in fruity white wines of great finesse.
Recaş
Cramele Recas
18 miles east of city of Timisoara lies the vineyard of Recaş, with a history
dating back to the 15th century. Some of the award-winning wines
produced here include Italian Riesling, Fetească Regală, Muscat
Ottonel/Fetească Regală, Sauvignon Blanc (white wines); Cabernet
Sauvignon, Merlot, Pinot Noir/Merlot (red wines).
...
Romania's unknown wines
By Thibaut ASSO
"In this country anything is possible, yet at the same time everything is
impossible". I was recently reading an article by Gisela Williams about
Romania and this Romanian saying caught my attention.
I have been once, in 1996, to this country located at the intersection of

Central and Southern Europe bordering the Black Sea. It still remains one
of my most amazing trips even though the infrastructure was not nearly as
good as it is now. At the time I was only able to taste the Tuica, a local spirit
(50% of alcohol) made out of plum. It was not until 2012 that I got the
chance to discover the wine from this country.
Romania and wine started their common history 4000 years ago (2000
BC) when the Greeks arrived from the Black Sea, making it one of the
world's oldest viticulture regions (in comparison the Greeks introduced
wine in France around the 6th century BC and it was further developed
during the Roman time).
Romanian wine has seen a great deal of history, from the legend of
Dyonisus (the god of wine for the Thracians, also known as Bacchus) to
phylloxera in 1880 (a sickness of the vine that wiped out a majority of
europe's vineyards) and the communist era (nationalization of the
wineries)… but Romanian wine got a second youth in the late 1990s when
wineries were privatized.
Today Romania is among the top 10 countries in the world with regard to
area under vine and wine production. There are 7 demarcated wines
regions: Transylvania (center of the country), Moldova (north east), Crisana
& Maramures (west central and north), Muntenia & Oltenia (south), Banat
(west), Southern Sands & Danube Terraces (south) and Dobrogea (south east);
each of them containing a number of sub regions.
The mix of a long wine history, the indigenous (Feteasca Negra, Babeasca
Neagra…) and the newly imported grapes (Chardonnay, Merlot…) along with
modern winemaking technology and passionate winemakers make
Romanian wine very attractive. However, it is still not yet well known by
the wine drinker and, unfortunately, Romanian wine is not yet easy to find
at your local wine store.
Our first wine stop will be in the south of Romania in the Oltenia region
with the wine from Domeniul Coroanei Segarcea. This winery produces wine
in a former royal estate located near the town of Segarcea. It presents the
advantage of having a long wine history, the kings were actually producing
wine in the same exact area, King Carol I first set up the vineyard in 1884,
furthermore it is located in the same latitude as the Bordeaux, Burgundy
and Piedmont wine area.
In 2002 Cornelia, Mihai Anghel and family, took over the estate employing
hard work, passion and of course financial investment to restore the
winery and upgrade to the the latest technology.
As a result of the combination of tradition, exceptional terroir and

technology they have came out with the Minima Moralia line of wine. Let
me tell you, I absolutely adore the wines from the Minima Moralia wine.
When I look at a bottle I am always interested in the label, as this is the

first thing you see in a wine store. Each type of wine has a face of a person in
black and white, and each wine is named after a value that humanity was
built upon: Hope, Gratitude, Respect, Devotion, Honesty and Honor.
If I have to highlight only one of their wines, it would be the Minima Moralia
Honesty. This is a blend of Viognier and Tamâioasă Românească, with golden
yellow color and honey aroma from the indigenous grape and apricot
flavor from the Viognier, definitely an elegant, refreshing wine. This is a
perfect ambassador for Romanian wine and shows what Romanian white
wine can be.
We are staying with the same winery Domeniul Coroanei Segarcea but with
a different line of wines. As I was mentioning earlier, the estate was
established by the King of Romania and always produces a good quality
wine. Of course since 1947 and the abdication of King Michael I, this
country has no longer been a monarchy. However after the early 1990s
and the end of the communist era, her Royal Highness Princess Margareta
of Romania returned to her land and became an ambassador of the
cultural renaissance of the country. As an homage to her, the winery has
decided to produce a special line of wine Principesa Margareta. The white
wine is a blend of Chardonnay, Pinot Gris and Viognier, with slight changes in
the proportion depending on the vintage, but Viognier remains the main
grape. This complex white wine has vanilla and plum flavors with a floral
bouquet.
From the South "west" of the country, we are now going East to the center
of the Dobrogea plateau. People have been growing vines and producing
wine in this area for centuries. The Greeks and the Romans developed
wine production in this part of Romania. Over the years various types of
grapes have been planted in this area. This is where the Mulfatlar Podgoria
(vineyard) is located, covering 3000 ha over 4 villages. The winery has a
long heritage of winemaking, and produces several lines of wine, each one
being for a specific segment of the market. The Trei Hectare Collection
caught my attention. This reserve line is dedicated to the connoisseur and
I have to say I enjoyed the Chardonnay. The label is attractive and the
floral bouquet and rich fruit aroma are delicious.
For the next wine we are going up north to the Moldova region. Senator is
a winery that produces over 20 different types of wine, all of them split
into different ranges of wine. One of them Monșer is dedicated to the wine
purely made from indigenous grapes (pure Romanian vine variety:
Feteasca Neagra, Babeasca Neagra, Cadarca, Babeasca Gri, Zghihara, eteasca
Regala, Feteasca Alba, Sarba, Tamaioasa Romaneasca and Busuioaca de

Bohotin), the pre phylloxera grapes. This line provides a very good
understanding of what the Romanian wine were before the 1900s. Of
course since the 1990s and the privatization of the vineyard, the latest
technology has been used for production, but this is still a fair ambassador
of the taste of the past, of the Romanian Belle époque (reinforced by the
note on the label: "Soiuri pure romanesti pentru boieri si obrazuri subtiri" -
which means: "Pure Romanian varieties for bourgeois and thin cheeks").
The Şarbă is the name of one of the wine, but also the name of the grape
used. This is a kind of blend between Riesling and Muscat types of grapes. It
is not a sweet wine, but if you are a fan of Riesling, you will appreciate it:
floral bouquet, exotic fruits and a hint of basil (a particularity of this type of
grape).
When I think about Romanian wine, I go directly for white, as in my

opinion they can easily compete with white wines from other parts of the
world. They are elegant, have flavor and are well done in general. The reds
are different and I have mixed reviews for them. They are nice but need to
open up a while before you start to drink them. Here are some wineries I
have discovered with great potential.
We are now exploring the west side of the country in the Romanian
section of the Banat region. People have been producing wine here since
the Roman times and legend says that Bacchus spent his childhood here.
Close to the city of Timisoara you will find the Recas vineyard.
This area was already well known for wine production in 1447 and is
where Cramele Recas winery is located. Since the beginning of 21st
century, this winery has been modernized and the vineyard replanted in
order to increase production and control the quality of the wine. Similar to
other Romanian wineries they produce a large range of wines, each brand
according to their specific target in order to cover the entire market. Of
course I was mainly interested in the Exclusive Label and was pleasantly
surprised by the Paparuda Rezerva Cabernet Sauvignon. As mentioned
previously, you need to give the wine some time to open up, then you will
start to have the full expression of the wine with some raspberry flavor
among others.
The wines from Romania are increasing their reputation in Europe, mainly
in Germany, likely one of the reasons why Reh-Kendermann GMBH winery
in Bingen (west of Frankfurt) decided to establish an estate in this country
in 1994. (This is also probably why Germany is now the largest export
market for Romanian wine).
Our next stop is located in south west of the country in the Oltenia region,
more precisely in the village of Oprisor Mehedinti county), the vineyard
here was re-planted in 2001 in order to replace the old vines. The Carl Reh
– Crama Oprisor winery here has 8 separates labels. Of course I would have
loved to enjoy the entire range of their wines, but they were not all
available at the tasting. My main discovery from this winery was the La
Cetate Cabernet Sauvignon. Aged for 12 months in French oak barrel (the
ambassador of the winery mentioned that they had tried the American oak
but it didn't match the style of the wine they were looking to produce), you
will find some light coffee and strong black currant flavor.
Senator winery is producing wine from 4 major vine-growing areas of

Romania: Husi, Insuratei, Vrancea (all three areas being located on the East
side of the country) and Tirol (west side of the country). As I was explaining
previously they produce over 20 types of wine, under different brand
names. The Senator Private Collection was created to display their best
wine. For the winemaker, the best way to evoke their best expression was
to blend the different type of grapes. The Red wine from the private
collection is a blend between Merlot (60%), Cabernet Sauvignon and some
local grapes such as the Feteasca Neagra. Violet flavor and red fruit flavors
are the particularity of this wine.
For the last wine we are going back to Podgoria Murfatlar. This large winery
represents 33% of the Romanian wine market, mainly because they offer a
wide range of product. Over the years they have invested over 50 m euro
in renovation, innovation and have created several labels to cover the
need of each market segment, even the niche markets, such as hotels and
restaurants. For the red wine I paid particular attention to their latest
wine: Murfatlar M1 Syrah Semidry. From the label to the taste this is
definitely a bottle that will cause a reaction, good or bad, this is your own
choice, but honestly this is a happy surprise. This is not the typical
expression of the Syrah, you will find the flavor to be light with a hint of red
berries.
To conclude we are going back to Domeniul Coroanei Segarcea winery, in

town of Segarcea. As I explained earlier, this vineyard was created by the
King of Romania in 1884. One of the particularities of the estate is that it is
split in the middle by the railroad of the royal train. This gave the owner
the idea to create a brand named Blue Train.
The blue train was the name of the train of the kings, carrying them toward
their duties over the course of the 20th century. I had two tastings on the
same day of the Blue Train Feteasca Neagra and I have to say my first
impression was not very good. Somehow my opinion improved with the
second glass (both were from different bottles). But the last one was very
good and I really enjoyed the black currant flavor of this delicious wine.
If you find any of these wines in a store or wine list, you should definitely
pick one up. You will be pleasantly surprised. They are still for the moment
difficult to find but I hope it will change soon.
...
Romania Winery Accommodations
Walachia region - southern Romania
Crama de Piatra
Address: Vadu Săpat 173
Nearest city: Bucharest (55 miles south).
Jardine Hills
Address: DJ102R, Valea Scheilor
Casa din Vie

Address: Strada Valea Bobului 10, Urlați
Conacul Ceptura - Vinalia

Address: Ceptura de Jos
Crama Apogeum
Address: village Gura Vadului
Casa Timis
Address: Florica Romalo 4 - Chițorani
Conacul dintre Vii

Address: Strada Valea Bobului 18, Urlați
Casa Seciu
Address: Str. Principala 1, Boldești-Scăeni
Vila Dobrușa - Avincis

Address: Strada Valea Caselor nr. 1A,
Nearest city: Craiova (50 miles southwest).
Casa Pelerinului - Drăgași / Dragasi

Address: Dealul Viilor din Prundeni, Drăgășani,
Nearest city: Craiova (52 miles southwest).
Clos des Colombes

Address: DN39B, village 23 August,
Nearest city: Constanta (24 miles north).
...
Transylvania region - Central Romania
Bethlen Haller Mansion

Address: DJ107 89, Cetatea de Baltă,
Nearest city: Sibiu (44 miles south).
Crama Fort Silvan

Address: village Camăr,
Nearest city: Oradea (52 miles west).
...
Moldova region - Eastern Romania
Domeniile Panciu
Address: village Sârbi,
Nearest cities: Brasov (102 miles west) and Braila (75 miles southeast).
"La Domenii" - Domeniile Lungu

Address: village Bivolari,
Nearest city: Iasi (28 miles south).
...
Crisana region - Northwestern Romania
Crama Dextra
Address: village Sâniob 545,
Nearest city: Oradea (25 miles southwest).
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2/20/24, 10:00 AM ROMANIA Gastronomy, Food and Wines

HOME SPECIAL OFFERS LINKS MAPS ABOUT US CONTACT US

Foods and Drinks of Romania

"The central characteristic of the Romanian cuisine is its great variety.

A traditional Romanian meal usually includes:

Unique Romania Foods

» Fir Bark aged Cheese » Pastrami » Chimney Cake

Cheese aged in fir three bark

Pastrami, the origin of

In his 1878 Dictionary of Commercial Information, Edward T. Blakely

Transylvanian Treats: One Sweet "Cylinder"

Foods of choice: Nicolae Ceaușescu - the head of Communist

Bucharest Traditional Restaurants

Bucharest – Romania's capital city – is changing at a fast pace and its

include Loft, a modern restaurant and lounge, Lacrimi si Sfinti, Locanta

beans), Turkey Sentry, Good Weather Veal.

Telephone: (+4) 0756 385.638

Eternal Terrain - Transylvania Dishes

More about Transylvania cuisine and artisan foods.

Romania Wines and Wineries

top-ranking producers of numerous delicious wines, some of which never

Archeological evidence of country-wide wine production in Romania's

Popular domestic grape varieties used for wine production include

Tămâioasă Romanească - A naturally sweet or semi-sweet white wine with

Grasă de Cotnari – A naturally sweet white wine with a delicate fragrance

Galbenă de Odobeşti – A light white wine with a delicate bouquet that

Cadarca - this red, native variety , displaying a ruby-red color with a

For the traveler interested in adding viniculture to his or her cultural

Major Romania Wineries

Segarcea - Crown's Estate

Odobeşti Cramele Odobesti

The Miniş - Maderat

classical winemaking technologies, while the white wines like Italian

Romania's unknown wines

I have been once, in 1996, to this country located at the intersection of

As a result of the combination of tradition, exceptional terroir and

When I look at a bottle I am always interested in the label, as this is the

Regala, Feteasca Alba, Sarba, Tamaioasa Romaneasca and Busuioaca de

When I think about Romanian wine, I go directly for white, as in my

Senator winery is producing wine from 4 major vine-growing areas of

To conclude we are going back to Domeniul Coroanei Segarcea winery, in

Romania Winery Accommodations

Walachia region - southern Romania

Casa din Vie

Conacul Ceptura - Vinalia

Conacul dintre Vii

Vila Dobrușa - Avincis

Casa Pelerinului - Drăgași / Dragasi

Clos des Colombes

Transylvania region - Central Romania

Bethlen Haller Mansion

Crama Fort Silvan

Moldova region - Eastern Romania

"La Domenii" - Domeniile Lungu

Crisana region - Northwestern Romania

 Food & Wine

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