Romanian Wine Cocktails

You must know and be aware of the wine based cocktails, as you may know as professional or simply skilled wine fan. I am also very fond of cocktails, and other mates of me here in Romania also do! We make them mainly, but not exclusively, during hot summer days, when it is not allowed to drink the wine dried or at room temperature, as the sommelier recommend!

We use here in Romania as cocktail bases natural sweet wines or sweet liqueur wines, and you must know some great wines as Porto, Madera, Marsala, Jerez, as also some other grand vins or grand cru. It is also possible to use Champagne for the cocktails, I am sure you already know this trick.  I adapted the receipes you know to the Romanian particular conditions, getting some amazing results, which I would like to share with you.

During the summer hot days it is not advisable to drink wine dried.

1. Cocktail Busuioaca
Use the following ingredients:
-ice cubes, the half of the shaker
-60 ml fresh orange juice
-30 ml fresh lemon juice
-100 ml Busuioaca de Bohotin
-1 teaspoonful of white rhum

Mix only by hand, well agitating the shaker, until you get an homogenuos drink, and add last the rhum, for a guaranteed success. The result is a long drink, tasting sweety and fruity.

Red wine based cocktail, the wine is Feteasca (girl wine). Indicated for ladies, if drunked by the men!

2.Cocktail Cotnari
Ingredients:
-ice cubes, 1/4 of the shaker
-20 ml exquisite cognac
-20 ml Curacao orange
-60 ml Blanc Cotnari (made by VINARTE SA)
-2 traits Angostura bitter
In order to get a refreshing long drink, you only may to mix 5-6 seconds long

White wine and orange cocktail, with a lot of ice, of course

3. Cocktail Dealu Mare cooler
-ice cubes, 1/4 of the shaker
-20 ml lemon juice
-20 ml exquisite cognac
-100 ml Feteasca Neagra from Dealu Mare (dark red wine)
-complete with soda or sparkling mineral water, or even with ginger ale or lemonlike drinks ( taste matter).
Stir for 10-12 seconds long and get a long soft drink, and decorate with a lemon spiral.

Which is your poisson?

Tell me please your opinions and other receipes or secret tricks you may have.

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How to produce a good wine and how to keep it right

You like wine, don't you? I love them too, that's why we are here as wine afficionados, as I like to repeat! At least in this point we all agree!

The grape, if you allow me

First of all, may be you are not sufficiently aware that wine, different from other alcoholic or non alcoholic drinks, is a living organism. If you are very aware while tasting or drinking wine, you can observe it. Watch it in the glass, it breathes. Smell it, taste it, enjoy it, it is really necessary to do so if you wanna get the best from your wine.

Did you ask probably more that once what makes a good wine ? The soil, the climate, the sortiment, the way of cutting the plantation. Everything counts, for sure, and here in Romania we have the best conditions for making some excellent wines. If you wish to set up your own vineyard, bear in mind some facts: you got the best grapes in the vineyards with an yearly average temperature of  more 10 degrees Celsius, with 1500 hours of sun exposure and rain fall of 400-600 liters per quadrat meters.

Further, the agricultural works play an important role. There are works on the ground, as also works on the vine; fighting diseases; harvesting at the right moment etc.

Still interested to set up a vineyard or to get one (for Romania I can get you some information) ? If yes, go to the point: you have the grapes, you must press them now (supposing, just supposing). You can still give up and buy o bottle of good Romanian wine, as you can find it in many places on Earth.(Berlin, Paris, Manchester to name just a few, ask me further if you want.).

This feeder helps crushing the membranes

Nevertheless, nothing compares with making and marketing your own wine, so let's go further! From 1 kg grapes you will get 0,7-0,8 litres of must. 60 % of it will flow almost naturally, and the rest on the press. There is a huge difference between the white and the red wine. For the white, you must separate the grape from its bunch and membranes; on the contrary, for the big Reds you need a good color and a strong flavor. You can get them by crushing first the grapes and allowing them a short fermentation of 2-3 days, without separation of the bunches or the membranes.

We will continue next time our adventure in the world of wine. The best, come in September to Romania and take part to    the new crop and you will understand more.

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