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Murfatlar Cabernet Sauvignon

Enjoy Murfatlar Cabernet Sauvignon with hearty meals or dishes with rich sauces. Most stews, steak, hamburger, meatloaf or duck would be a particularly good marriage of flavors. Murfatlar Cabernet Sauvignon would also go well with simple, classic cheeses such as Cheddar, Jarlsberg, Havarti, Gouda or Brie.
Serve Murfatlar Cabernet Sauvignon at room temperature.

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 Murfatlar Muscat Ottonel

Murfatlar Muscat Ottonel is an unadulterated and pure example of the Muscat Ottonel grape. It has an attractive golden color with good clarity and a light viscosity in the glass. The aroma is reminiscent of golden raisins, peach nectar and lanolin. The peach and raisin aromas carry over to the full flavor. The finish is sweet and warm with good length and presence.

Serve Murfatlar Muscat Ottonel with fruit such as grapes and citrus, especially in puddings and custards. Murfatlar Muscat Ottonel matches equally well with many different dishes including simple, light meats such as deli meats, fish, pork and fowl. Try Murfatlar Muscat Ottonel with Asian dishes, or perhaps try it with dishes in richer sauces such as Goulash.

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Murfatlar Pinot Gris

Pinot Gris is an authentic representative of the natural sweet wines, holding the record of sugar accumulation. The wines produced in the assistance of the appearance of the noble mold are unparalleled. It’s colors ranging from straw-yellow to amber after advanced ageing, its characteristic taste, the overall harmony of its composition which make it velvety and unctuous, make Pinot Gris the champion of the Murfatlar sweet wines, rivaling with the most renowned world wines. It is recommended to be served at a temperature between 40 to 50 degrees with special dishes (foie gras, fruit pies) and all kinds of desserts, being a successful conclusion to an elegant feast.

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Murfatlar Pinot Noir

The vineyards of Murfatlar, on the Black sea, happen to have what Pinot Noir requires. The soil is hardly soil at all. It is really more gravel and rock, made mostly of limestone. While this may not sound like a very good place for, say, tomatoes; it is exactly what makes for excellent Pinot Noir grapes. The grape vines must stretch and struggle to acquire the nutrients and water they need to grow, and in this the flavor and structure develops, long before the grapes are crushed.
Murfatlar's Pinot Noir appears transparent reddish/rose in the glass with excellent luminosity. The aroma is of ripe strawberries, red berries and strangely enough, saffron. There is some aspect of terroir or "sense of place" with Murfatlar Pinot Noir. The wine has excellent fruit, with soft strawberry and red fruit flavors which become more structured and angular towards the crisp finish. There are many Pinot Noirs from France and California, at five to ten times the price, that are not as well made.
Serve Murfatlar Pinot Noir with dishes such as pork roast, squash, antipasto, f owl, poached salmon or simple cold-cuts. Murfatlar Pinot Noir pairs well with cheeses such as Muenster, Caerphilly, Swiss, Appenz.ller, Spanish Manchego, or Camembert.

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Murfatlar Sauvignon Blanc

One of the white wine varieties, Sauvignon Blanc was introduced in Romania around the late nineteenth century from France. Its color varies from ivory to yellowish to green-yellow. When young and fresh it has an almost spicily penetrating aroma, variously described as gooseberry or blackcurrant leaf. With a bit of age it becomes more musk like, soft, grassy, and fruity. With current cold, slow fermentation methods maintaining a temperature of 10-15 Celsius, the Sauvignon Blanc preserves a lot of carbon dioxide and hence retains the volatile aromatic elements. Also at colder temperatures, yeast produces a greater variety of primary fruity aromas, thus the crisp, fruity aromas of this variety of wine. It is best being served cold with chicken or seafood meals.

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 Murfatlar Merlot

A bright red wine, brisk, lively, with a characteristic floral bouquet, a partner alongside Cabernet Sauvignon of the great Bordeaux wines, harmoniously built, with a good ageing evolution, particularly when oak caskets are used. Specific organoleptic composition, with a mild tannin content, this wine has a fruity taste of blackcurrant. It’s recommended serving temperature is between 60 to 65 degrees. It may be accompanied by rich dishes, venison, specialties of grilled meat, lamb, smoked foods, as well as high quality cheeses towards the end of the meal.

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