The people need to sell all this production!

A small tribute for a great wine

I lived up to now a peaceful, wonderful and intense life. I tried all the joys of this Earth life, and I deeply enjoyed it.

Among the Romanian vineyards you are kindly asked to find the Tarnave!

Above and before anything else I remember  a glass of a special wine, an old wine of Tarnave, the heart of Transilvania. It is the famous Traminer from Blaj, made in 1940-1960, following the same methods like the heavy Rieslings of Rhine, or the Alsacian wines. The taste of this wine is in a certain way the taste of Transilvania, if you allow me.I am deeply convinced, that you will understand the history of Transilvania deeper and better drinking this wine than reading  a few volumes about it.

A little piece from the Tarnave vineyard

I also had the privilege to open ( and even drink, to be honest) many bottles of exquisite Romanian wines. I can also mention the spectacular Grasa or Tamaioasa from Cotnari. Describing them requires a few pages, it is much simplier to drink it. Translating all the resulted sensations in words, enumerating the right smell or taste impulses, this is the real labor of the wine afficionado when meeting these wines. I would mention rather as a memory practise honey, wax, nuts, overiped fruits, late flowers, Eastern spices, etc-it is quite an experience!

This a product from Tarnave, a Riesling, but we may not forget the Traminer!

I was also very enthusiasthic discovering the classic wines of Minis, I became wiser from the Samburesti, and I let myself becoming tipsy and dizzy in Murfatlar.

As I enjoyed all these things, I also push you to spoil yourself with these exquisite wines. The opportunities will come for sure, you only need to stay eager and grab them.

But let's go back to my favorite Traminer of Blaj. This wine still holds a typical scent of fresh hay. This sortiment came in Transilvania at 1900 , and you can barely find it dried, only scented. Enjoy it with a shells soup, or a white Mediterranean chicken, cooked with butter and Provence herbs in a pan ( only for advanced connaisseurs).