Introduction to Romanian wines

An underground winery room in Brasov, Romania. The abundance of food and fame of the Dacian wines were so well-known and tempting that, to put an end to the migratory peoples' repeated invasions, the Dacian king Burebista (1st century BC), ordered the destruction of all vineyards, as his high Priest Deceneu suggested.

Most people don’t think of Romania for wine but this Eastern European country has a long history of viticulture.

Wine was first introduced to the area by the Greeks over 3,000 years ago who arrived from the Black Sea.

According to Greek legend, the country was so rich in vineyards that it is believed that Dionysos, the god of wine, was born in Thracia, on what is now the territory of Dobrogea.

In the middle ages, wine production developed thanks to the Saxons who brought different varieties of Germanic grapes to Romania.

As member of the European Union since 2007, the country now aims to produce top quality wines.

There are many different types of wines in Romania ranging from dry, sparkling whites to rich, aromatic, purplish reds. Local grape varieties include the Feteasca Neagra (Black Maiden), Feteasca Alba (White Maiden) and Feteasca Regala (Royal Maiden). Romanina also produces international varieties such as Riesling, Merlot, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay and Muscat Ottonel.

The main wine regions are to be found in Cotnari, Tarnave, Murfatlar, and Dealu Mare. As of 2003, Romania has become the twelfth largest wine producing nation in the world.

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Tags: dealu mare, Featured, feteasca alba, feteasca neagra, greeks, murfatlar, romania, romans, Wine

Category: Drink, Wine