85 Dishes

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Sex on the Beach

A sex on the beach is an alcoholic cocktail containing vodka, peach schnapps, orange juice and cranberry juice. it is an international bartenders association official cocktail.

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Tequila Sunrise

The tequila sunrise is a cocktail made of tequila, orange juice, and grenadine syrup. it's served unmixed in a tall glass. the modern drink originates from sausalito, california, in the early 1970s after an earlier one created in the 1930s in phoenix, arizona. the cocktail is named for its appearance when served—with gradations of color resembling a sunrise.

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Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

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Black coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

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Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

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Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

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Cafea filtru

Brewed coffee

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Cafea ness

Instant coffee

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Cafea turceasca

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

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Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

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Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

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Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

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Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

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Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

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Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

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Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

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Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

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Espresso con panna

Espresso con panna, which means "espresso with cream" in italian, is a single or double shot of espresso topped with whipped cream. in france and in the united kingdom it is known as café viennois. in northern continental europe, the term wiener melange refers to a different drink, made with foamed milk and having no whipped cream on top. in vienna, an espresso con panna is properly called a franziskaner, but ordering a wiener melange may sometimes yield the arrival of espresso con panna even in vienna. in france, café viennois refers to both an espresso con panna and a wiener melange. in australia, a similar drink may be called café vienna although espresso con panna will traditionally be in an espresso sized cup, whereas café vienna will be served in the same size as a latte. historically served in a demitasse cup, it is perhaps a more old fashioned drink than a latte or cappuccino, though still very popular, whichever name it receives, at coffeehouses in budapest and vienna.

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Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

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French press

A french press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks. in 1923 ugo paolini, an italian, filed patent documents relating to a tomato juice separator and he developed the idea of making a coffee pot with a press action and a filter. he assigned his 1928 patent to italian designer attilio calimani and giulio moneta who filed it in 1929.

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Latte

Caffè latte (italian: [kafˌfɛ lˈlatte]), often shortened to just latte () in english, is a coffee beverage of italian origin made with espresso and steamed milk. variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced indian tea), mate, matcha, turmeric, or rooibos; other types of milk, such as soy milk or almond milk, are also used. the term comes from the italian caffellatte or caffè latte, from caffè e latte, literally "coffee and milk"; in english orthography either or both words sometimes have an accent on the final e (a hyperforeignism in the case of *latté, or to indicate it is pronounced, not the more-common silent final e of english). in northern europe and scandinavia, the term café au lait has traditionally been used for the combination of espresso and milk. in france, café latte is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in french called grand crème and in german milchkaffee or (in austria) wiener melange.

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Latte macchiato

Latte macchiato (italian pronunciation: [ˈlatte makˈkjaːto]) is a coffee beverage; the name means stained or marked milk, which refers to the espresso stain on the milk used. it is a play on “espresso macchiato,” an espresso with a dollop or two of milk or cream.

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Lungo

Lungo (italian for "long") is a coffee beverage made by using an espresso machine to make an italian-style coffee – short black (a single espresso shot) with more water (generally twice as much), resulting in a larger coffee, a lungo. a normal serving of espresso takes from 18 to 30 seconds to pull, and fills 25 to 60 millilitres, while a lungo may take up to a minute to pull, and might fill 130 to 170 millilitres. extraction time of the dose is determined by the variety of coffee beans (usually a blend of arabica and robusta), their grind and the pressure of the machine. it is usually brewed using an espresso machine but with two or three times the amount of water to the same weight of coffee to make a much longer drink.in french it is called café allongé.

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Mazagran

Mazagran (also called café mazagran, formerly spelled masagran) is a cold, sweetened coffee drink that originated in algeria. portuguese versions may use espresso, lemon, mint and rum, and austrian versions are served with an ice cube and include rum. sometimes a fast version is achieved by pouring a previously sweetened espresso in a cup with ice cubes and a slice of lemon. mazagran has been described as "the original iced coffee".

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Pumpkin spice latte

The pumpkin spice latte is a coffee drink made with a mix of traditional autumn spice flavors (cinnamon, nutmeg, and clove), steamed milk, espresso, and often sugar, topped with whipped cream and pumpkin pie spice. the beverage is most commonly associated with starbucks, which first offered the drink in 2003, and the season of fall. the popular flavor has inspired a wide range of product variations that appear on a seasonal basis.

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Ristretto

Ristretto (italian pronunciation: [risˈtretto]) is a "short shot" (30 ml from a double basket) of a more highly concentrated espresso coffee. it is made with the same amount of ground coffee, but extracted with a finer grind (also in from 20 to 30 seconds) using half as much water. a normal short shot might look like a ristretto, but in reality, would only be a weaker, more diluted, shot. the opposite of a ristretto (which means in italian, "shortened, narrow") is a lungo ("long"), which is a double shot. the french call a ristretto a café serré. regardless of whether one uses a hand pressed machine or an automatic, a regular double shot is generally considered to be around 14–18 grams of ground coffee extracted into 60 ml (2 fl oz or two shot glasses). thus, a "double ristretto" consumes the same amount of coffee beans but fills only a single shot glass. coffee contains over a thousand aromatic compounds. a ristretto's chemical composition and taste differ from those of a full-length extraction for three reasons: more concentrated: the first part of any extraction is the most concentrated, its color typically lying between dark chocolate and umber, whereas the tail end of shots are much lighter, varying from the color of dark pumpkin pie to varying shades of tan (see photo, above right). this is an important factor when drinking straight espresso shots. different balance: different chemical compounds in ground coffee dissolve into hot water at different rates. a ristretto contains a greater relative proportion of faster extracting compounds, proportionally fewer of the compounds characteristic of over-extraction, and thus, a different balance. fewer total extracts: relative proportions aside, fewer total coffee compounds—caffeine being just one—are extracted into ristrettos versus full length shots. this is an important factor when diluting shots into water or milk.straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body and less bitterness. these characteristics are usually attributed to espresso in general but are more pronounced in a ristretto. diluted into a cup of water (e.g. americano or long black) or milk (e.g. latte or cappuccino), ristrettos are less bitter and exhibit a more intense “espresso” character.

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Băbească neagră

Băbească neagră (also rară neagră) is a red moldovan and romanian wine grape variety. it is cultivated in the south of moldova and in romania in the regions of moldavia, dobruja and wallachia, making it the second most widely planted grape variety in romania. it is also found in ukraine and new york, united states, where the grape is known as sereksiya charni.the name băbească neagră is derived from the romanian words meaning "grandmother's black". most wines produced from băbească neagră are light-bodied, fruity red wines.being an old grape variety, băbească neagră has demonstrated significant clonal variations including copceac – a variation with bigger berries, coada rândunicii (swallowtail) - a variation with a bisected bunch and coada vulpii (foxtail) — a variation that has a cylindrical prolongation of the bunch. it has also produced over the years two color mutations including a pink-berried mutation which is called băbească gri in romania and sereksiya rose in finger lakes, and a white-berried mutation known as băbească albă.

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Busuioacă de Bohotin

Busuioacă de bohotin (romanian pronunciation: [busuˈjo̯akə de bohoˈtin]) is a grape which originates from the bohotin region, in southeast iași county, romania, and is also cultivated in other small areas: huși in vaslui county, pietroasele in buzău county and tohani in prahova county, on a total area of no more than 100 ha.the wine has a light red color. its flavor resembles honeysuckle and ripe juicy peaches. the sweet taste sometimes has a barely perceptible almond like bitter aroma caused by the latent cyanide moiety.

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Cabernet Sauvignon

Cabernet sauvignon (french: [kabɛʁnɛ soviɲɔ̃]) is one of the world's most widely recognized red wine grape varieties. it is grown in nearly every major wine producing country among a diverse spectrum of climates from australia and british columbia, canada to lebanon's beqaa valley. cabernet sauvignon became internationally recognized through its prominence in bordeaux wines where it is often blended with merlot and cabernet franc. from france and spain, the grape spread across europe and to the new world where it found new homes in places like california's santa cruz mountains, paso robles, napa valley, new zealand's hawke's bay, south africa's stellenbosch region, australia's margaret river, mclaren vale and coonawarra regions, and chile's maipo valley and colchagua. for most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by merlot in the 1990s. however, by 2015, cabernet sauvignon had once again become the most widely planted wine grape, with a total of 341,000 hectares (3,410 km2) under vine worldwide.despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between cabernet franc and sauvignon blanc during the 17th century in southwestern france. its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. familiarity has helped to sell cabernet sauvignon wines to consumers, even when from unfamiliar wine regions. its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of indigenous grape varieties.the classic profile of cabernet sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. in cooler climates, cabernet sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. in more moderate climates the black currant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and "jammy" side. in parts of australia, particularly the coonawarra wine region of south australia, cabernet sauvignon wines tend to have characteristic eucalyptus or menthol notes.

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Chardonnay

Chardonnay (uk: , us: , french: [ʃaʁdɔnɛ] (listen)) is a green-skinned grape variety used in the production of white wine. the variety originated in the burgundy wine region of eastern france, but is now grown wherever wine is produced, from england to new zealand. for new and developing wine regions, growing chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market.the chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. it is vinified in many different styles, from the lean, crisply mineral wines of chablis, france, to new world wines with oak and tropical fruit flavors. in cool climates (such as chablis and the carneros ava of california), chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. in warmer locations (such as the adelaide hills and mornington peninsula in australia and gisborne and marlborough region of new zealand), the flavors become more citrus, peach, and melon, while in very warm locations (such as the central coast ava of california), more fig and tropical fruit notes such as banana and mango come out. wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.chardonnay is an important component of many sparkling wines around the world, including champagne and franciacorta in italy. chardonnay's popularity peaked in the late 1980s, then gave way to a backlash among those wine connoisseurs who saw the grape as a leading negative component of the globalization of wine. nonetheless, it is one of the most widely planted grape varieties, with 210,000 hectares (520,000 acres) worldwide, second only to airén among white wine grapes and fifth among all wine grapes.

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Fetească albă

Fetească albă (romanian pronunciation: [feˈte̯askə ˈalbə]) is a romanian - moldovan white grape variety, mainly cultivated in the regions of moldova and transylvania in romania and republic of moldova, as well as in the hungarian wine region of eger.in moldova, it uses the biggest area planted among local varieties - 900 hectares (2,200 acres). this grape is used a lot for sparkling wine production, but also for varietal fetească wine.

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Fetească neagră

Fetească neagră (romanian pronunciation: [feˈte̯askə ˈne̯aɡrə]); english: black maiden) is an old pre-phylloxeric variety of romanian - moldovan grape, cultivated mainly in several areas in the romanian regions of moldavia, muntenia, oltenia, banat, northern dobruja and also in the republic of moldova. these grapes produce dry, demi-dry or sweet wines, with an alcohol content of 12-14%, a deep red colour with ruby shades, and a black currant flavour, which becomes richer and smoother with aging.

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Fetească regală

Fetească regală (romanian pronunciation: [feˈte̯askə reˈɡalə]) is a white grape variety, was identified around 1920 in daneș, in mureș county, romania. it is a natural crossing of grasă and fetească albă.this variety is cultivated mainly in romania (transylvania, western moldavia), as well as in moldova, slovakia, hungary and austria. the quality of wines ranges between table wine and high-quality ones. the wines are dry and fresh and have acidity and specific flavour.

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Glühwein

Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. it is a traditional drink during winter, especially around christmas. it is served at christmas markets in europe. there are non-alcoholic versions of it. vodka-spiked mulled wine can be found in polish christmas markets, where mulled wine is commonly used as a mixer.

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Grasă de Cotnari

Grasă de cotnari (romanian pronunciation: [ˈɡrasə de kotˈnarʲ]) is a romanian wine variety associated with the cotnari wine region, in iași county (historical region of moldavia), where it has been grown ever since the rule of prince stephen the great (1457–1504). it is also grown in tokaj-hegyalja wine region of hungary. the variety almost entirely disappeared from tokaj after the phylloxera epidemic of the 19th century. grape is characterized by its relatively large big berries.

Drink

Pinot Gris

Pinot gris, pinot grigio (us: , uk: ) or grauburgunder is a white wine grape variety of the species vitis vinifera. thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance. the word pinot could have been given to it because the grapes grow in small pine cone-shaped clusters. the wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for skin-contact wine. pinot gris is grown around the globe with the "spicy" full-bodied alsatian and lighter-bodied, more acidic italian styles being most widely recognized. the alsatian style, often duplicated in new world wine regions such as marlborough, tasmania, south australia, washington, oregon and south africa tend to have moderate to low acidity, higher alcohol levels and an almost "oily" texture that contributes to the full-bodied nature of the wine. the flavors can range from ripe tropical fruit notes of melon and mango to some botrytis-influenced flavors. in italy, pinot grigio grapes are often harvested early to retain the refreshing acidity and minimize some of the overt-fruitiness of the variety, creating a more neutral flavor profile. this style is often imitated in other old world wine regions, such as germany where the grape is known as ruländer or more commonly grauburgunder.

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Pinot Noir

Pinot noir (french: [pino nwaʁ]) is a red-wine grape variety of the species vitis vinifera. the name may also refer to wines created predominantly from pinot noir grapes. the name is derived from the french words for pine and black. the word pine alludes to the grape variety having tightly clustered, pine cone–shaped bunches of fruit.pinot noir grapes are grown around the world, mostly in cooler climates, and the grape is chiefly associated with the burgundy region of france. pinot noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the italian franciacorta, and english sparkling wines. regions that have gained a reputation for red pinot noir wines include the willamette valley of oregon; the carneros, central coast, sonoma coast, and russian river avas of california; the elgin and walker bay wine regions of south africa; the mornington peninsula, adelaide hills, great southern, tasmania, and yarra valley in australia; and the central otago, martinborough, and marlborough wine regions of new zealand. pinot noir is the most planted varietal (38%) used in sparkling wine production in champagne and other wine regions.pinot noir is a difficult variety to cultivate and transform into wine. the grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. the thin skins and low levels of phenolic compounds lend pinot to producing mostly lightly colored, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging. when young, wines made from pinot noir tend to have red-fruit aromas of cherries, raspberries, and strawberries. as the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

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Riesling

Riesling (, ; german: [ˈʁiːslɪŋ] (listen)) is a white grape variety that originated in the rhine region. riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. it is used to make dry, semi-sweet, sweet, and sparkling white wines. riesling wines are usually varietally pure and are seldom oaked. as of 2004, riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with chardonnay and sauvignon blanc. riesling is a variety that is highly "terroir-expressive", meaning that the character of riesling wines is greatly influenced by the wine's place of origin. in cool climates (such as many german wine regions), riesling wines tend to exhibit apple and tree fruit notes with noticeable levels of acidity that are sometimes balanced with residual sugar. a late-ripening variety that can develop more citrus and peach notes is grown in warmer climates (such as alsace and parts of austria). in australia, riesling is often noted for a characteristic lime note that tends to emerge in examples from the clare valley and eden valley in south australia. riesling's naturally high acidity and pronounced fruit flavors give wines made from the grape exceptional aging potential, with well-made examples from favorable vintages often developing smokey, honey notes, and aged german rieslings, in particular, taking on a "petrol" character.in 2015, riesling was the most grown variety in germany with 23.0% and 23,596 hectares (58,310 acres), and in the french region of alsace with 21.9% and 3,350 hectares (8,300 acres). in germany, the variety is particularly widely planted in the mosel, rheingau, nahe and pfalz wine regions. there are also significant plantings of riesling in austria, slovenia, serbia, czech republic, slovakia, luxembourg, northern italy, australia, new zealand, canada, south africa, china, ukraine, and the united states (washington, california, michigan and new york).

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Sparkling wine

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. while the phrase commonly refers to champagne, european union countries legally reserve that term for products exclusively produced in the champagne region of france. sparkling wine is usually either white or rosé, but there are examples of red sparkling wines such as the italian brachetto, bonarda and lambrusco, and the australian sparkling shiraz. the sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties (french for 'hard' and 'soft', respectively).the sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved (as in the charmat process), or as a result of simple carbon dioxide injection in some cheaper sparkling wines. in european union countries, the word "champagne" is reserved by law only for sparkling wine from the champagne region of france. the french terms mousseux and crémant refer to sparkling wine not made in the champagne region, such as blanquette de limoux produced in southern france. sparkling wines are produced around the world, and are often referred to by their local name or region, such as prosecco, franciacorta, trento doc, oltrepò pavese metodo classico and asti from italy (the generic italian term for sparkling wine being spumante), espumante from portugal, cava from spain, and cap classique from south africa. sparkling wines have been produced in central and eastern europe since the early 19th-century. "champagne" was further popularised in the region, late in the century, when józsef törley started production in hungary using french methods, learned as an apprentice in reims. törley has since become one of the largest european producers of sparkling wine. the united states is a significant producer of sparkling wine today, with producers in numerous states. recently, production of sparkling wine has restarted in wine from the united kingdom after a long hiatus.

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Tămâioasă Românească

Tămâioasă românească (romanian pronunciation: [təmɨˈjo̯asə romɨˈne̯askə]) (romanian muscatel) is a romanian grape variety used for the production of aromatic wines, tămâioasă are natural sweet or semi-sweet wines, with alcohol content of 12%-12.5%. in moldova, is known as busuioacă albă.the golden-yellow wine has a pronounced honey-like flowery bouquet. because of its natural sweetness it is usually consumed as a dessert.