The Wines and Casinos of the Black Mountains

Montenegro, the name dates back to the time of Venetian rule, and means “Black Mountain.” This is a beautiful and majestic land strewn with waterways and inlets from the Adriatic Sea.

For anyone who has seen the James Bond film, “Casino Royale,” Montenegro is an exotic land ripe with sun drenched beaches and opulent casinos. This tradition dates back to when the Kingdom of Montenegro came under the rule of Benito Mussolini, Italy’s fascist dictator. Mussolini envisioned a principality along the lines of Monaco.  Montenegro lies in the Western Balkans, and prior to independence had been absorbed into the Socialist Federal Republic of Yugoslavia.

Today I am joined by long-time friend, and fellow sommelier, Kalina Novac.

“I am so happy that you selected the Forza for our tasting,” I nodded in approval. “The panoramic view of the bay is breathtaking.”

Kalina eyes crinkled into a smile. “I remembered that the Forza is your favorite restaurant. Not to mention that the food is the best in Kotor.”

Our table had been set with a host of Montenegrin delicacies. Grilled tuna steaks, prawns, eel, Njegushi prosciutto (ham), lamb kebobs, stuffed eggplant, bruschetta, wild mushrooms, olives, and an assortment of breads and cheeses.

“I also remembered your favorite, blueberries.”

“Who needs wine,” we laughed heartily.

“Gregory, today I wanted to try something a bit different for our readers,” Kalina paused to collect her thoughts. “I want to show the versatility of Montenegrin wines.”

“Quite interesting,” I flashed her a quick smile. “Considering that Montenegrins are noted carnivores.”

“True, but in the coastal areas as Kotor, seafood is plentiful,” Kalina’s tone was a flat matter of fact. “The wines pair nicely with a variety of dishes.”

“What is our first selection?”

“A 2010 Krstac from Plantaze Podgorica.

“Zivell,” We toasted each other.

Krstac is an ancient grape varietal that is indigenous to both Montenegro and Serbia. Our wine hails from the lush vineyards around Montenegro’s capital, Podgorica. The name Krstac is specific for the grape size and form a cluster resembling a cross.This is a high quality dry white wine. The bouquet is outstanding. It is extremely rich and harmonious with a distinct varietal scent. Visually, Krstac is a light yellow in color with a greenish hue. On the palate, the taste is fresh and quite pleasant. Krstac has a character all its own. I understand Kalina’s point that Montenegrin wines are versatile and can be paired with most dishes. Typical Krstac is 12.5% alcohol. “Young and fun” is the best characterization for our 2010 Krstac Plantaze Podgorica.

“I would also add that any dish you would pair with Chardonnay,” Kalina paused for effect. “Reconsider, and experiment with Krstac.”

Nodding in agreement, “Let’s press on. What is our next wine?”

“A 2007 Plantaze Vranac Pro Corde.”

Vranac is an ancient grape varietal that is indigenous to Montenegro, Serbia, Kosovo, and Macedonia. Vranac is considered to be the most important grape varietal in Montenegro. The name Vranac translates as “Black Stallion.” Wines produced from this grape varietal are often associated with strength, potency, and success. Wines produced in this part of the world are often referred to as “black” due to there deep intense coloring. Vranac produces a dry red wine of a unique taste and character, that is synonymous with the Balkans. Our selection exemplified the Vranac variety. Coloring was an intense dark ruby. On the nose develops a more complex aroma that includes hints of cinnamon, chocolate, liquorice, black fruits, and herbs. On the palate, the wine is subtle, round, and full, exhibiting flavors of cherry and fig. The finish is long and smooth. Typical Vranac is 12.5% alcohol.

“Vranac is quite simply a high quality dry red wine that is versatile and can be paired with a variety of dishes, “ Kalina was quick to add. “Pro Corde? Gregory, you read Latin. Can you translate?”

“Very loosely, it is a Latin tag for ‘heart healthy.’ I cocked an amused brow.

“What amuses this good Catholic boy?”

“I’ll have you know that I am a parochial school drop out,” I toyed with Kalina. “What I find amusing is that such claims are generally forbidden in the American wine market.”

We both chuckled because the original Vranac Pro Corde label featured a small EKG graph.

Kalina struggled to regain her composure. “I also wanted to add that Vranac goes well with a generous serving of garlic as a condiment to most dishes.

“On a different note,” I paused in reflection. “It is interesting to conclude that Alexander the Great probably drank something very similar to our Vranac.”

“Perhaps,” Kalina began to chuckle. “However, I’m sure he was only served the Reserve.”

We both erupted euphorically. Several long moments later, we were ready for our final selection.

“The best way to end our lunch is with a glass or two of brandy,” Kalina’s tone was one of sheer delight.

“Rakija,” I smiled gleefully because I love Montenegrin brandy.

“I have a bottle of Privjenic,” Kalina presented me with the bottle from Plantaze.

In Montenegro, brandy is typically served as an aperitif along with fresh fruit or salted snacks called “mezes.” What makes Privijenic unique is its high alcohol content, 100 proof. Another distinctive feature in Montenegrin brandy is that it is made in a process very similar to that of distilling vodka, however, the final result is a much more aromatic and intoxicating clear liqueur.

“Privijenic is an excellent way to warm up on those cold evenings before going out,” Kalina paused on the moment. “It is also quite popular to serve Montenegrin brandy slightly chilled.”

“At what temperature?” I queried.

“Cellar temperature.”

“Just curious, any particular reason all your choices were from the Plantaze Vineyards?”

“Plantaze is one of Montenegro’s national producers and they produce only quality wines and spirits.”

“Kalina,” her languor stole over me. “You outdid yourself. Thank you for a succulent lunch and a most intriguing tasting.”

“We are not quite finished,” Kalina beemed with excitement.

“Slivovitz?”

“But of course. Only your favorite plum brandy,” Kalina’s eyes crinkled into a smile.

“But that my friends is another story …

What are Dalmatian Wines?

I know what immediate thought comes to mind and the answer is … WRONG!  So what exactly is a Dalmatian wine? In antiquity, the Romans referred to the area of Croatia, as Dalmatia.

Since the break up of the former Yugoslavia, 6 distinct republics have emerged in the area surrounding the Adriatic Sea. Croatia, Montenegro, Slovenia, Bosnia-Herzegovina, Serbia, and Kosovo.

Today I am joined by long time friend and fellow sommelier, Kalina Novac. From our comfortable patio perch of Dubrovnik’s Seaside Cafe, we have a spectacular view of  Croatia’s majestic coastline. This long stretch of beach and sea mile is a most appropriate setting for wine, reflection, and the simple pleasures that this ancient land  has to offer.

“Gregory,” Kalina paused to collect her thoughts. “Before we begin, I think it only appropriate to explain to our readers the history of our lovely Croatian wines.”

The wines of Dalmatia date back to antiquity. It was the Greek settlers, some 2,500 years ago, who first cultivated the fertile islands of Vis, Hvar, and Korcula, the reputed birthplace of Marco Polo.

“Today we have over 300 geographically defined wine regions, and a strict classification system to ensure quality and origin,” Kalina was quick to add.

The majority of Croatian wine is white. These wines are rich and fruity and somewhat reminiscent of the wines of Austria, Hungary, and Slovenia. On the north coast, Istrian wines are somewhat similar to those produced in neighboring Italy, while further south, the wines are more towards big Mediterranean-style reds.

“Knowing your penchant for seafood, I thought we would sample some of our lovely white wines,” Kalina flashed a broad smile.

Our table had been set with the most delectable assortment of Croatia’s finest. Buzara, local shellfish sauteed in garlic, olive oil, parsley, and white wine. Na gradele, grilled sardines, dagnje, mussels,  and salata od hobotnice, octopus salad, a particular favorite of mine. Our last entree was local Dubrovnik speciality, bakalar, salted cod with potatoes.

“Let’s not forget the clams,” Kalina motioned for our server to bring another entree.

“With such an assortment of seafood specialities, I am most intrigued by the wines you have selected,” I gave Kalina a nod and a wink.

“Our first wine is a 2010 Posip Cara,”

The posip grapes are cultivated on some of the most prestigious vineyards in Cara, on  the island of Korcula. Its coloring is a gold and yellow-ish shade, with slightly green highlights. This varietal exudes flavors of almond and macchia plant, an evergreen shrub found throughout the Mediterranean.

“I also like the bouquet,” Kalina savored her wine. Candied orange peel and ‘terra rossa’ (red soil), “Zivjeli,” she toasted me with great delight.

“This wine is gracefully smooth and with substantial body.”

“Don’t forget that Posip Cara exemplifies the true Dalmatian character,” Kalina cast an assured look. “The wine not only pairs well with our local seafood delicacies, Posip Cara is excellent with chicken and also with pasta in white sauce.”

“What’s next?” I flashed Kalina a quick smile.

“I have selected a 2010 Coronica Malvasia.”

Moreno Coronica’s Malazija Istarska is considered by many as the benchmark of this indigenous variety. The vine was first introduced by Venetian merchants who brought cuttings from Greece. Today this grape varietal produces the primary white wine of the region.

“Interesting nose,” I cocked an amused brow. Freshly opened, there is the pungent aroma of peppery citrus, and sea shells.

“I also find a gentle hint of salt which is typical to the wine,” Kalina paused on the moment. “I often drink Coronica Malvasia, and the 2010 vintage seems a bit tighter and more focused wine.”

“Agreed,” I gave Kalina a quick nod. “I prefer this vintage.”

“I often enjoy this wine with shellfish,” she paused lightly. “Overnight the wine continues to open up quite nicely, giving it a delectable candied aroma.”

“Interesting,” I cast Kalina a more than amused smile.

“Why so?” She appeared somewhat perplexed.

“As much as you enjoy Coronica Malvasia, I am surprised you do not finish it in one sitting.” We both erupted euphorically.

“For our last wine,” Kalina paused for effect. “I went with a personal favorite that I know you will not only appreciate, I know you are going to add it to your personal cellar.”

Now I was more than intrigued. “Surprise me.”

“I selected a 2006 Enjingi Grasevina.”

Do not let the name fool you: this white grape is not related to to the Riesling variety. In Croatia, wine makers, and Ivan Enjingi in particular, have shaped this grape into an elegant wine for even the most discerning palates. The late harvest Grasevina is a silky smooth, full-bodied wine with a hint of warm autumn fruit.

“Grasevina is a most versatile wine and can also be paired with poultry, pork, and omelets,” Kalina clearly displayed her pleasure.

“I concur,” pausing for effect. “I plan to add the Eniji Grasevina to my cellar.”

“Then it is settled,” Kalina’s face filled with excitement.

“What is settled?”

“Since you enjoyed today’s tasting, it is time for some traditional music and folk-dancing,” Kalina reached for my hand.

“The Kolo,” I queried. This is the most common of traditional Croatian dances. “I guess we are off to “Old Town.”

“But that my friends is another story …

Albanian Wines, The Missing Tradition

As summer’s warmth gives way to the glorious colors of fall, I know that this in my last beach trip for the year. Overlooking the sandy beaches of Durres, the sunset was no less striking. From the veranda of our bungalow, my friend and fellow sommelier, Kalina Novac, and I enjoyed an assortment of fresh fruits, sheep and goat cheeses, and some of Albania’s most delectable wines.

There are Roman accounts dating back to the 8th Century BCE of the fabled wines of Illyria. It was Pliny himself who described the wines of this region to be quite luscious,  and among his personal favorites. Illyria can boast proudly that it has one of Europe’s longest traditions of viticulture. Point in fact, many of Italy’s most popular varietals actually hail from this region of the western Balkans.

On a slightly different note, Illyria is the setting for William Shakespeare’s, “The Twelfth Night.” Sometimes known as “What You Will,” the play is a fun and jovial romp through festivities consisting of drink, dance, and giving in to general self-indulgence.

“Gregory, the things you know,” Kalina flashed me an even smile.

“Mindless twaddle,” I grinned expansively. “It comes from years of entertaining the crowds at wine tastings.”

We both erupted with laughter. “Good,” Kalina handed me our first selection. “Let’s start this tasting.”

“Gezuar,” I toasted her.

Our first wine is the white signature wine from the Xhoda Vineyards. Shesh i Bardhe, “White Field,” as the name translates from the Albanian language. It is named for the succulent variety of grape from which it is produced. These grapes adapt well to the lush hills of Albania’s renown Lundra region. The wine’s coloring is a bright yellowish straw, that gives way to a lovely aromatic scent of fresh flowers. However, this pungent white is ripe with apple fruit. There are also subtle notes of peach and pear dominating our dry wine. The finish is quite distinct and of medium length. Overall, Xhoda’s Shesh i Bardhe is a wonderful presentation of this traditional Albanian white wine.

“I like serving Shesh i Bardhe with fresh fruit, fish, and light dishes,” Kalina was quick to add. I also prefer to serve it slightly chilled,” She paused to savor her wine. “At about 50 degrees Fahrenheit.”

“It seems that Albanian wines tend to stay at or below 12% alcohol.”

“Yes, that is correct,” Kalina smiled evenly.

I nodded in approval. “What is our next selection?”

“Something I am sure you find quite interesting,” Kalina said with anticipation.

Our second selection was a signature wine from the Cobo family. E Bardha e Berati, “The white grapes of Berat.” The Puls, or “Pulse grape” is found only in the region of Berat and was used traditionally to make Raki. The Berati region is somewhat higher in altitude, 1300-2400 feet above sea level. As a result, the region is not affected by sea winds. The vineyards are treated in a minimum way and not treated with any  pesticides.The Cobo family has been producing this wine only since 2003. However, it is already a particular favorite both in Albania and the international wine community.

Visually, E Bardha e Berati’s coloring is a uniform yellow straw. It is also tinged hints of light green. On the nose, there is once again that fragrance of flowers unique to the wines produced in this region. This dry white wine has good body and bouquet. The finish is long and once again uniquely Albanian.

“I would also serve this wine at a temperature of of about 50 degrees Fahrenheit,” Kalina’s  tone was matter of fact. “This wine pairs mainly with local cheeses of sheep and goat, and with fish dishes.”

Our first red is very important to the Albanian wine industry. It is a Shesh i Zi. The name translates as “Black Field.” The varietal takes its name from the Shesh Hills of Central Albania. which lies just outside of the capital city, Tirana. Shesh i Zi is a low yield varietal that produces quality wines worthy of aging.

Kalina’s selection was from the Vererat Shqiptare Winery. Our wine was a lovely red ruby color with violet hints. The aroma is that of fragrant forest fruits, unripe plums, and apples. Our aromatic wine also had a very pleasant sourness on the mouth. There is a bit of tannin resulting in an interesting taste sensation and a long finish.

“Typically I accompany Shesh i Zi with cheese and meat dishes,” Kalina paused for effect. I also like to serve this wine at approximately 65-68 degrees Fahreheit.”

Our final wine also had a long and unique history. Kallmet is the noblest of the country’s  reds, and to Albanians, it reigns as the king of wines. Traditionally the grapes were cultivated in the region of Kallmet in Zadrime. Today the grapes are cultivated in Koplik and Zagore for the region’s unique microclimate.  In Albania, Kallmet is typically used in cuvees.

Kalina selected a 2005 Kallmet Reserva from the Arberi Vineyards. Located in the high hills of Bukmira, Arberi is a relative new comer to the Albanian wine industry. The company’s laurels rest on the fact that all machinery and equipment are state of the art, and supplied by renown Italian Wine Companies, Cavalzani and Morri.

Our Kallmet Reserva showed exceptionally well. It was a deep ruby-red in color, well-balanced and enhanced by 12 months of maturation in French oak barrels. Our full-bodied wine had a deep and pleasant aroma of violets. On the mouth, our Kallmet was smooth and quite likeable. A very easy wine to drink. The alcohol content is 13% and Kalina served our Kallmet at about 65 degrees Fahrenheit.

“I especially enjoy Kallmet with pizzas, lamb, grilled meat, deserts, and chocolates.” Kalina flashed me a pleasant smile.

“Chocolates?” I smiled mischievously.

“Oh stop it,” Kalina lightly slapped my hand. “I am ready for our moonlight stroll on the beach.”

“But that my friends is another story …”

We Owe it All to the Greeks

From our patio view from the Cafe Akrotiri, we gazed at the endless blue of sea mile. The Aegean is always breathtaking, especially when viewed from the many islands that dot this beautiful part of Greece. This is my first visit to the volcanic island of Santorini. In classical times, the island was known as Thira. If that still does not ring a bell, the island’s  literary name is Atlantis …

I am joined by friend and fellow sommelier, Alessia Karolides. We have been exploring the islands of Crete, Rhodes, and Santorini. The wines from these islands date back to antiquity, and have been popular throughout the Mediterranean world some 6,500 years.

“Well Gregory,” Alessia paused as she motioned our server to set our table. “I know you have been to Athens many times. You are also quite familiar with our wines from the Sterea Ellada, Euboea, Macerdonia, and the Peloponnese regions,” she paused for effect. “What do you think of Greece’s Aegean region?”

I flashed Alessia a wide beaming smile. “I am more than pleasantly surprised.” Peering about our table there was a vast assortment of fruits, olives, roasted peppers, feta cheese, breads, and hummus. “Dionysus himself would be pleased with our table,” as I broke into laughter. “What is our first wine?

Alessia smiled demurely. “I generally prefer to begin with a sparkling wine. Today we will be enjoying a wine from the grape varietal, Athiri. We call this bubby, Cair and it hails  from the island of Rhodes.”

Athiri is among the most ancient of the Greek varietals. The name indicates that the grape originated on the island of Thira. Athiri grapes can also be found in other regions  in Greece. These include Macedonia, Attica, and Rhodes. Athiri grapes are thin skinned and give sweet and fruity juice. These grapes produce wines slightly aromatic, having medium alcohol content and low acidity.

“Yiamas,” We toasted in the Greek fashion.

Our Cair Blanc Demi Sec is a semi-dry wine with continuous medium bubbles. There is a hint of apricot and vanilla, along with a honey-like taste. There is a nice balance of acidity and bubbles in the mouth, and the finish is long and pleasant.

“This is a very nice wine, especially for parties and informal celebrations,” I remarked flatly.

“But,” Alessia queried. “I sense a bit of hesitation.”

“The wine is a trifle scented for my palate.”

“That is because you are not Greek,” Alessia erupted euphorically. “We Greeks love an aromatic wine. It makes us want to dance.”

Flashing Alessia a playful smile, I poured us both another glass of wine. “Yasou.”

Alessia then went on to explain that wine cultivation on Rhodes actually began when the Phoenicians controlled the island. However, the wines that were eventually produced and popularized were uniquely Greek. By the end of the 7th century BCE, Rhodes had become an important exporter to the rest of the Mediterranean world.

“Gregory, wouldn’t that be something to discover the wines the Phoenician vintners were producing,” she said excitedly.

“Considering the the wines of Lebanon are now primarily along French lines, I would not know where to begin.”

Alessia thought for a moment. “Your next visit, we should explore the mountain villages. We just may get lucky and stumble upon a family making home wines from some very old  recipes. Wines from a time and a civilization long since gone.”

“My friend Anthony Bourdain, is quick to point out that quite often he finds that the best meals are those prepared at home by someone’s mother,” I gave Alessia a reassuring smile.

“Our next wine hails from the island of Crete.” Alessia presented me with a bottle of 2002 Boutari Fantaxometocho.

The wine making tradition of Crete goes back some 4,000 years to the celebrated Minoans. in fact it was on Crete that the world’s oldest wine press was discovered. The exceptional Cretan climate and close proximity to the sea combines to bring out the finest quality of the varietals cultivated on the island.

Not far from the archaeological site of Knossos, lies the the renown Fantaxometocho Estate. Locals from the village of Skalani, and surrounding areas, refer to the estate as the “haunted cottage.” Are these famed vineyards truly haunted by the ghosts of the  Minoans? Skeptics believe it was just the owner scaring off the young men who were raiding his farm. Today the estate’s new cutting-edge winery is one of the most modern in Europe and produces wine’s worthy of Crete’s ancient tradition.

“In support of the legend, the vineyards do not seem to be haunted at all. Only the 300 year old cottage,” Alessia flashed a wry smile.

Our 2002 Boutari Fantaxometochko is an intriguingly blended wine. 60% barrel fermented Chardonnay, 25% steel fermented Malvasia Aromatica, and 15% steel fermented Vilana. The Chardonnay provides toasty, nutty, and peachy nuances, while  the Vilana gives fine acidity and bright green apple flavors. To add to the wine’s complexity, the Malvasia’s rich aroma is of citrus fruits and dried nuts. The wine is full-bodied, rich, well balanced, and has a long finish. At 13% alcohol, this Boutari is most alluring.

“Alessia, what is our next wine?”

“A 2010 Sigalas Assyrtiko Santorini,” her tone was jubilant.

The ancient civilization of Santorini was completely destroyed by a catastrophic volcanic  explosion roughly 5,000 years ago. However, the porous volcanic soil allows the earth to retain water, giving the vineyards the ability to stay nourished during the high summer temperatures. In fact during these hot months, the island is enveloped in a dense fog that comes in from the sea. This then enables the vines to retain the needed water. Due to strong winds and direct sun, wine growers began weaving their hard vines into small circular baskets. “Stefanas,” named after a woman’s marriage crown, dot Santorini’s landscape. The grapes hide perfectly within the leaves and the vines by which they that are surrounded.

“Don’t forget to mention to our readers that Assyrtiko is an ancient white grape. It is indigenous to Santorini and planted in it’s own roots. Due to grafting, this is something which is seldom seen,” Alessia added.

“Yes, the high content of sand in the volcanic soil protects the vines from phylloxera.”

Our 2010 Sigalas Assyrtiko Santorini showed well. The wine was juicy and rich, with just  the right amount of concentrated pear and apple. Fresh acidity abounds, and the intense finish features an interesting mineral quality. This big burley wine comes in at 14.2% alcohol. Typically Sigalas wines are around 13.5% in their alcohol content.

“I would also recommend decanting this wine,” Alessia added. “This really brought out the fruit flavors.”

In ancient times, Greece played a crucial role in the development of wine culture of Europe. Nearly 2000 years of foreign occupation took a toll on Greece’s fortunes. However, many of Greece’s rich viticultural resources remain intact. Over the past two decades, Greece has undergone a wine revolution in which high quality, individuality, and history are the hallmarks of a new generation of Greek vintners. These producers are more than determined to make their mark on the international wine arena. With over 300 indigenous varietals, Greek wine is experiencing a revival. We challenge you to experience that Renaissance.

“Gregory,” Alessia called for my attention. “Over the past 10 days we enjoyed a lot of wine together and explored several ancient ruins.” She once again paused to collect her thoughts. “I can’t decide if you are more like James Bond or Indiana Jones.”

A wide beaming smile filled my face. “Ah senorita, I am Zorro.” But that my friends is another story …

Romania Birthplace of the Gods of Wine

Legend has it that the Greek God of Wine, Dionysus (who was initially a Thracian god) was born in Romania. It is no surprise that in antiquity, Plato himself, declared the vineyards of Getae (Romania, as it was known to the ancient Greeks) to be the best in the world. Once the Romans came on to the scene, the peoples and the the kingdom of Getae became known as Dacia. With Emperor Trajan’s conquest of these lands in the first century of the common era, Romania has been dominated by Latin influences. The language is in fact, along with Italian, Spanish, Portuguese, and French, a Romance language. Tucked away in the southwestern corner of Europe, where the Blue Danube opens into the Black Sea, the ancient land of Romania can boast a proud history of making wines for over 4,000 years.

Contrary to popular myth, Gypsies do not traverse the land. There are no vampires in Romania. Count Dracula and his minions do not dwell in the Carpathian Mountains. Romania is simply one of the world’s largest wine producers. Most international varietals thrive due to the country’s rich soil and dry summers.

 Today I have decided to share some of Romania’s indigenous varietals with our readers. Today I am in the city of Bucharest with Long time friend and fellow sommelier, Valeria Dadiani. We are in Bruno’s, a small and cozy wine bar that is renown for its selection of wines.

“Bruno’s is definitely one of the capital’s most popular wine bars,” she flashed a wide beaming smile as she poured our first selection.

Feteasca Alba, the “white maiden” in Romanian is widely grown throughout the region of Transylvania. In essence, it is a wine for all reasons. So versatile, Feteasca Alba is used to make everything from dry, semi-dry, sweet, and sparkling wines. The wines all share a distinctive peachy aroma that is quite similar to that of Muscat.

 

Valeria had selected a 2011 Prahova Valley Reserve. Fermented in stainless steel tanks for 14 days, the result is a wonderfully fresh wine that is medium dry, and very easy to drink. In the glass, the 2011 is an enticing pale yellow. The bouquet exudes aomas of exotic fruits, white flowers, and elder trees. The alcohol content is 13% with a price tag of $20.

“I would recommend serving this wine chilled,” Valeria paused lightly. “Around 45-46 degrees Fahrenheit.”

“Agreed,” I added with a nod. “What dishes would you pair Feteasca Alba?”

“Light cheeses, salads, fish, seafood,” she giggled softly. “My girlfriends and I often enjoy the Prahova Valley as an aperitif.”

“Nicely done,” I lauded her as I refilled our glasses.

Our next selection, Tamaioasa Romaneasca is also widely planted throughout the Transylvania region. The varietal is from the Near East family of Muscatel. It is believed that the Greeks and Romans, who favored their natural sweetness, were the first to bring these grapes to Romania. Due to their natural sweetness, the grapes are a preferred choice in producing aromatic wines, and is easily distinguishable by a pronounced honey-like bouquet.

Valeria selected a Prince Stirbey Tamaioasa Romaneasca Sec 2012. The Stirbey family not only produces wines of distinction, their name is synanomous with the developement of wines in Romania. In the glass, it is a radiant yellow, striated with greenish hues. Upon opening the bottle, I was greeted by an unrivalled symphony of aromas. The inviting floral bouquet that is filled with pears, strawberries, and honey. There are also notes of spices laced with hints of basil and freshly cut hay. The wine is fresh, with good acidity and very easy to drink. The finish is soft and clean. The alcohol content is 13% and an excellent buy at only $15.

“This is another wine that I prefer chilled,” Valeria gave a nod of assurance. “It is also popular to serve as an aperitif.”

“What about food pairings?” I queried.

“Definitely prawns,” she paused to collect her thoughts. “Your favorite, Quiche Lorraine, and my favorite, Tarte a l’oigen.”

A thought came to mind as I savored my wine. “I like the spice notes so I would pair it with select Asian dishes.”

Our next selection, Busuioaca de Bohotin, is a light red wine. It originates in Bohotin County which is located in the southeast of Romania. One distinguishable characteristic of this wine is the slight hint of bitter almonds on the bouquet. In flavor, this style of wine resembles honeysuckle, strongly influenced by ripe juicy peaches.

Valeria selected a 2010 Crama Veche Busuioaca de Bohotin. In the glass the lovely light red color casts a welcome invitation. On the nose, the bouquet is bursting with fragrant honeysuckle and ripe peach. Light and well balanced, the 2010 is the perfect wine when lounging around with that special someone. The alcohol content is 13% with a price tag of $12.

“When I am in the mood for some wine and some soft cheese, I often turn to Busuioaca de Bohotin,” Valeria cast a playful smile. “Crama Veche is among my favorites.”

“I eat very little soft cheese, however, I think this wine would pair nicely with mildly spiced Asian dishes.”

“I think I know what we will be eating for supper,” she playfully teased. “That was your second reference to Asian food.”

Our last selection, Babeasca Negra, is an old native Romanian varietal which dates back some 2,000 years. The name translates as “grandmother’s black grape.” Reigning as Romania’s most popular wine, it is prolic throughout the regions of Moldavia, Dobruja, and Wallachia. (the kingdom of the infamous Prince Vlad Dracula) Most wines produced from this varietal are light and fruity, and meant for early consumption.

Valeria selected a Monser Babeasca Negra Demised. In the glass, this inviting semi-dry ruby-red wine is striated with black currant hues. The nose is permeated by well-ripened grapes. On the palate, this demisec is pleasant and crisp. The mouth feel is vibrant, yet subtle, with a unique flavor all its own. I did detect only a faint taste of sour cherry on the mid-palate.The finish is long and well-rounded. The alcohol content is 13% and a price tag of $13.

“Babeasca Negra is at its best when served with grilled meats … “

“That’s it!” I broke in. “Indonesian satay, accompanied by some lightly spiced dishes is the perfect way to end the evening … But that my friends, is a different story.”