It’s not often that I can say I’ve tasted a wine from a grape variety that’s completely new to me, but I did so recently. The grape was Novac and the wine came from the Romanian producer Prince Stirbey (Wine Society, £13.95). A little research showed Novac to be a cross between another Romanian variety, Negru (which I had also never met before), with the rather more common Saperavi, widely found in vineyards in Russia, Georgia, Moldova and Bulgaria. To add to its mystery, it seems that Prince Stirbey own the only vineyards planted to Novac in the world.
This is a shame because the example I tasted had lovely fresh, juicy red fruit flavours and an attractive smoothness. Not too heavy – in fact, it’s one of those rare reds that could quite happily be chilled for a brief while to make a really refreshing summer glass.
Romania may not be the first place you think of for quality wines, but much of the country has a favourable Mediterranean climate and vine growing in the region dates back more than 4000 years. Indeed, the family of Prince Stirbey first owned vineyards in the foothills of the Transylvanian Alps near Dragasani around 3 centuries ago. The present generation reclaimed the historic family property in 1999 and have since worked hard to restore its former high reputation, installing modern equipment but concentrating on traditional local grape varieties. Apart from Novac, the delicious, fragrant, but almost unpronounceable white variety, Tamâioasa Româneasca is certainly worth looking out for and is also available from the Wine Society (£10.50).
Romania and Prince Stirbey are both names to remember, especially if you are looking to find new grapes and new and exciting flavours.
We noticed some goat meat on sale in our local butcher’s recently. It’s something you rarely see in the UK, but we’ve enjoyed it in restaurants while we’ve been on holiday, particularly in Spain and Portugal, where Cabrito Asado – roasted young goat – is a familiar sight on menus.
So, we decided to buy some and cook it for ourselves. A quick scan of the internet revealed quite a choice of recipes but the one that most caught our eye involved braising our goat chops with fennel, spices and the juice of an orange. An interesting mix of flavours there, so a bit of a challenge to find a wine to match it. Red, of course, but which one? Thinking back to our travels, I would certainly have ordered a wine local to wherever we were – possibly a Rioja or a Mencia-based bottle in Spain and a Douro or Dão in Portugal. And all of those would work well with plain roasted meat. But here, I was tempted to look for something more characterful to match with the aniseed flavour of the fennel, the spices and the sweetness of the fruit juice. I settled on Luigi Einaudi’s Dogliani from Piedmont in north-west Italy (Wine Society, £11.50).
Made with the local Dolcetto grape, this has the delicious richness I was looking for but is also quite soft and harmonious. Lovely black fruits come through with a hint of garrigue herbs and a long, dry, slightly earthy finish. Einaudi is one of the most famous and historic producers of the region, once owned by a former Italian president who helped establish the reputation of the Dogliani DOC – one that is certainly upheld by this really attractive and good value red. It worked perfectly with the goat, but, if goat’s as scarce with you as here, it would be great with some lamb, too.