Romanian wine regions, a beginner's map
From the cool hills of Transylvania to the sunny Black Sea coast: the main Romanian wine regions, their native grapes, and how to read the label.
- Sample article
By Eurobeverage Editorial4 min read
Romania has made wine for thousands of years, and it is one of the larger wine-producing countries in Europe. Yet outside the country its wines are still a discovery for many drinkers. A little geography goes a long way. The Carpathian Mountains curve through the middle of the country, and the Romanian wine regions sit on the hills around them, from cool, high plateaus to warm plains near the Danube and the Black Sea. Each region has its own climate, its own grapes and its own style.
A country shaped by the Carpathians
The mountains protect the vineyards from harsh weather and give many slopes the sun and drainage vines love. Romania's climate is continental, with cold winters and warm summers, and the differences between regions are large: the Transylvanian plateau is cool and high, while Dobrogea by the sea is one of the sunniest and driest parts of the country. That range lets Romania make crisp aromatic whites, rich reds and famous sweet wines.
Moldova: the largest region
The hills of Moldova (the historical region of Moldavia, in eastern Romania) hold the largest share of Romania's vineyards. Its best-known name is Cotnari, famous for sweet and aromatic white wines. The local grape Grasă de Cotnari can be made dry, but is celebrated for its sweet, late-harvested wines, sometimes made from grapes touched by noble rot. Cotnari also grows Frâncușă, Fetească Albă and the aromatic Tămâioasă Românească.
Further south, Odobești, Panciu and Cotești, in the Vrancea area, produce everything from everyday wines to sparkling wines, while Huși, in the east of Moldova near the Prut, is known for Zghihară de Huși, a fresh, light white grape grown almost nowhere else.
Muntenia and Oltenia: the home of the reds
South of the Carpathians, the hills of Muntenia and Oltenia are warmer, and this is where many of Romania's best-known red wines come from.
- Dealu Mare, north-east of Bucharest, is the most famous. Its south-facing slopes suit Fetească Neagră, Romania's signature red grape, as well as Cabernet Sauvignon and Merlot. Within it, Pietroasa is known for aromatic sweet Tămâioasă Românească.
- Drăgășani, in Oltenia, is a cooler, hilly area with a strong identity. It is the home of Crâmpoșie Selecționată, a crisp white, and of two red grapes bred at the local research station, Novac and Negru de Drăgășani.
- Sâmburești and Segarcea, further south and west, are known above all for their red wines.
Transylvania: cool-climate whites
The Transylvanian plateau, inside the arc of the Carpathians, is high and cool. It is white wine country: fresh, aromatic and often lively in acidity. The main vineyard areas include Târnave, Alba Iulia, Aiud and Lechința. Look for Fetească Regală, a grape that originated in Transylvania in the twentieth century, as well as Riesling, Sauvignon Blanc, Muscat Ottonel and Gewürztraminer. The cool nights keep the aromas precise, and many producers make good sparkling wines here too.
Banat and Crișana: the west
Close to the borders with Serbia and Hungary, the west of Romania has a long wine history shaped by Central European influences. Recaș, in Banat, is a large, modern producing area. In Crișana, Miniș has an old reputation for red wines made from Cadarcă, a grape shared with neighbouring countries.
Dobrogea: sun and sea
Between the Danube and the Black Sea, Dobrogea is warm, dry and windy. Murfatlar, near the coast, is the best-known name, historically associated with rich, sweet wines, and today with generous reds and whites as well. Sarica Niculițel, in the north near the Danube Delta, is known for fresh whites and balanced reds. The long sunny season gives ripe fruit and full-bodied wines.
The native grapes to know
If you only remember a handful of names, make it these:
- Fetească Neagră: Romania's flagship red, with dark fruit, a soft texture and a hint of spice.
- Fetească Albă and Fetească Regală: fresh, floral whites, from light to more textured.
- Tămâioasă Românească: a highly aromatic white, related to the Muscat family, made dry or sweet.
- Grasă de Cotnari: the great sweet-wine grape of Cotnari.
- Băbească Neagră: a light, fruity red, often served slightly chilled.
- Busuioacă de Bohotin: an aromatic grape with pink skins, made into floral rosés and sweet wines.
How to read a Romanian wine label
Romanian quality wines carry a designation of origin, DOC (Denumire de Origine Controlată), for wines from a defined area made under stricter rules. DOC wines may also show how ripe the grapes were at harvest:
- DOC-CMD (cules la maturitate deplină): harvested at full ripeness;
- DOC-CT (cules târziu): late harvest;
- DOC-CIB (cules la înnobilarea boabelor): harvested from grapes affected by noble rot, for the most concentrated sweet wines.
Wines from a wider area may carry an IG (Indicație Geografică), a geographical indication. The protected names are listed in the European Union's register of geographical indications, where you can look up any region you meet on a label.
Where to start
A good first tasting of Romanian wine regions takes three bottles: a Fetească Neagră from Dealu Mare, a Fetească Regală from Transylvania and a Tămâioasă Românească, dry or sweet. Taste them side by side and you will feel the difference between the warm south, the cool plateau and the aromatic heart of the country. For more on how aromatised wines are made, read our beginner's guide to vermouth, or browse everything we publish about wine.
Topics
- romania
- wine
- fetească neagră
- grasă de cotnari
- doc