We are fortunate to have a blog post from Nicusor Cazan who has his own terrific blog in Romanian called Cazan Cu Vin (literally "Cazan With Wine"; more akin to "Cazan On Wine"). We are delighted to have his first English language post at Black Sea Wines. Here's Nicusor's post:
A couple of days ago I was introduced by one of my good friends, to a wine enthusiast overseas. His name is Barry and he is the creator and the contributor of a wine blog named "Black Sea Wines". I found this initiative more than welcome and, because Barry invited me to write a review of a Romanian wine for his blog, here is my very first post in English.
And what other better opportunity to share than the two latest creations of one of the best Romanian wine producers. Its name, SERVE, is an acronym for "Societatea Euro-Romana de Vinuri de Exceptie", one of the first initiatives in Romania, after the fall of communism, to produce premium wines. It was founded in 1994 by Guy Tyrel de Poix, a highly valued Frenchman by the Romanian wine industry, who unfortunately this year left us too soon. RIP.
He put back on track an area of approximately 100ha divided in two vineyards. One on the hills between Ploiesti and Buzau, near a village called Ceptura, an area with a climate similar to Burgundy, called Dealu Mare, very famous in Romania for its very good wine, especially reds. The second one, located somewhere in Dobrogea, a very sunny place, is part of the Babadag vineyard.
Coming closer to the wines they are producing, I should mention their two labels: Vinul Cavalerului and Terra Romana. And today I will focus more on the second one, having the pleasure to receive two samples directly from the producer, to whom I kindly thank.
I tasted two very young wines from this vintner, 2010, which were launched only a couple of weeks ago together with a Rose, a Feteasca Alba and a Chardonnay, also from 2010.
The first one tasted by me was Terra Romana Sauvignon Blanc 2010, with a moderate 13% alcohol very well integrated by a fresh and crispy feeling thanks to a high acidity. According with the “technical” specification, I received in a letter together with the bottles, this wine was never in touch with any wood, which give you the opportunity to feel on your lips all the citrus a young and typical Sauvignon Blanc can offer. The very pale yellow of its color with some greenish hue together with the typical smell of vine tendril makes it an excellent and easy to drink everyday wine. The aftertaste is very long and bitter. A good pairing for some sushi I tried on Sunday.
The second one was a more complex wine, called Terra Romana Milenium (white). It’s a blend of Sauvignon Blanc, Riesling and a drop of Chardonnay. It is produced from a new plantation in Dealu Mare region and part of the wine was matured in new barrels. Because of this and more residual sugar, it’s totally different than the first one.
A more intense yellow color, with some green glows because of the age, leaves some very nice traces on the glass after whirling. The nose is a little bit pungent with floral aromas and the tendrils, thanks to the Sauvignon Blanc. In the mouth is more round and soften than the previous one with a similar long and bitter after taste. What I felt in addition, was some milky sensation on the tongue following the swallow.
As a conclusion and a personal recommendation I will go with the Sauvignon Blanc, because of its higher freshness and acidity which I prefer to a very young white wine.
Our thanks to Nicusor. Please see his blog. And by the way, I agree that some of the Terra Romana wines are very nice. Romania makes some lovely Sauvignon Blancs.