Romanian wine is an alcoholic beverage made from grapes grown in Romania. It has been produced for approximately 3000 years and typically ranges in strength from 11% to 15% alcohol by volume.
History
Winemaking in Romania began around 3000 years ago in the region of Dacia (modern-day Romania). The Greeks introduced winemaking techniques to the area from the Black Sea. The hot, dry climate proved favorable for vineyards, leading to widespread prosperity. In the Middle Ages, Saxons brought new grape varieties from Germany. However, in the 19th century, most of these vines were replaced with Western European varieties. The phylloxera epidemic destroyed Romanian vineyards in 1880, but they were later restored with French and other European varieties such as Merlot, Chardonnay, and Pinot Noir.
How it is made
Romanian wine is made using traditional winemaking techniques adapted to the local climate. The grapes are harvested and fermented according to the specific requirements of each grape variety. The country's hot, dry summers provide ideal conditions for grape cultivation, resulting in wines with distinct characteristics. Modern production methods have been integrated with traditional practices to enhance quality while maintaining the unique regional flavors.
Adapted from the Russian Wikipedia article Виноделие в Румынии, available under CC BY-SA 4.0.