Glassware

A large glass suits the powerful red wines made from Cabernet Sauvignon, Merlot, and Fetească Neagră. Its opening narrows noticeably toward the top. The reason lies in tannin, the furry astringency that clings to the gums after a sip. A wide bowl lets the wine breathe and softens this impression, while the narrow opening concentrates the aromas before they can escape past the drinker's sensitive nose.

The sun drives sugar levels high. During fermentation this becomes alcohol, often over fourteen percent by volume in the heaviest cuvées, the blends of several grape varieties. A small glass would send that alcohol straight up the nose like a sharp jab. A large bowl, by contrast, spreads the aroma over a wider surface, so fruit and spice arrive before the alcohol does.

For the aromatic white wines made from Viorica, almost the opposite holds true. Their scent of jasmine, acacia, and grapefruit is fleeting. It gets lost in too large a glass before you can properly notice it. A slimmer, medium-sized glass with a narrower opening keeps these aromas closer to the nose. It also lets the wine warm up more slowly, important for a wine that rarely exceeds twelve percent alcohol by volume.

For simple Fetească Albă or acid-driven Aligoté, an ordinary, slender white wine glass is enough. It's different for wines made from overripe or raisined grapes, which have been made in Valul lui Traian for many generations in the traditional way, for the region's sweet, dense cuvées. A small glass with a modest pour concentrates aroma and sweetness without overwhelming the wine. The glass follows the wine.