Indigenous Romanian grape variety, which has been grown for hundreds of years on substantial plantings in the south of Moldova and eastern Muntenia. Today it is grown in most regions of Romania, but also outside the country’s borders.
Synonyms
Poama fetei neagra, Pasareasca neagra, Coada randunicii
Grape characteristics
The grapes are medium to large, cylindrical-conical with spherical, medium-sized berries and dark purple skins. Although it is a vigorous vine, it is resistant to frost, drought and rot Feteasca neagra has quite a low productivity (sometimes around 30 % of normal). For this reason, when pruning the vines, a large number of buds are left. Feteasca Neagra reaches maturity shortly before merlot, generally after September 10, with a growing season of about 160-170 days. This variety easily accumulates significant amounts of sugar (230 -240 g/l) and has good acidity of over 7 g/l tartaric acid (if production does not exceed 8.7 tons/ha). Favourable conditions for the maturation of this variety are provided by sunny slopes, where the accumulation of anthocyanins reaches optimum levels.
More often than not, bunches don’t mature uniformly, so they should be granted special attention at harvest.
Wines produced
This variety can produce exceptional rosé wines to red wines that can be aged in quality oak barrels and then in the bottle, resulting in distinctive wines, with a pronounced typicity.
Depending on the site and winemaking techniques, resulting wines show a range of flavors and fine tannin structure, good acidity, average to full body and medium to high alcohol level.
Flavors and aromas
• fruits such as blackberries, plums or black cherries
• brown and black cods such as cinnamon, vanilla, pepper and allspice
• toasted bread and skin (for old wines)
Food pairings
For a good Feteasca neagra or Feteasca neagra blend:
• oven roasted beef with a concentrated Port wine sauce with onion, garlic, green pepper, sweet pepper and potatoes with rosemary
• beef or lamb steak or wild boar goulash with baked pepper and polenta
• venison goulash with foie gras, allspice, balsamic vinegar and garlic with mashed potatoes
• oven roasted duck with glaze of green spices, baked apples and a reduction of balsamic vinegar with potato puree
• mousses with black chocolate, chili, red pepper and sea salt
• lavacake with black chocolate
For an elegant Feteasca neagra wine:
• beef fillet with herb butter, sea salt and golden oven baked potatoes
• baked quail with a red wine sauce, onion, rosemary, cream and a potato dauphinois gratin
• ripe l'Ami du Chambertin cheese or a similar cheese
• pasta with butter, salt and white truffles
• classic Coq au Vin
• classic Ratatouille
Other red Grapes: Babeasca Neagra, Negru de Dragasani, Novac
