The SOMM Journal

February / March 2017

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74 { THE SOMM JOURNAL } FEBRUARY/MARCH 2017 general offers ripe fruit without losing the emblematic acidity, forging perfectly balanced wines. Medium alcohol levels and higher acidity levels make the white wine expressions perfect with the richer cuisine of the area. We enjoyed many of our meals in the less formal dining room just off of the kitchen in the castle. Dining in a castle can be intimi - dating, but the coziness of the informal room, the proximity to the kitchen and the hospitality of Ir ina Incze, Superintendent of Cetatea de Balta Castle for almost three decades, made the din - ing experiences seem customary rather than pretentious. We enjoyed an array of culinary delights ranging from roasted duck and pork cutlets to succulent and savory soups—the white wine always matching in just the way it should, with freshness, complementary aromatics and palate-cleansing acidity. With vineyards spread throughout the commune, Jidvei has four different winemaking facilities in order to ensure freshness. We visited the smaller facilities, tasting wine from concrete and barrels and touring the aging cellar in Blaj, housing more than 20,000 bottles of older vintage wine—a staple for the winery as many of these new wines have never been tasted with age. A highlight for me, though, was touring the production facility that houses the majority of barrels and the astounding blending tanks, as well as the impressive bottling line, with veteran wine - maker Ioan Buia, who holds a Ph.D. and is Chief Winemaker The Bethlen-Haller Castle was built from 1570-1580, has been owned by more than 30 noble families and now serves as guest house and events center for Jidvei wines. Chief Winemaker Ioan Buia helps straighten owner Liviu Necsulescu's tie before dinner. The on-site bakery provides each employee with a delicious loaf of fresh bread daily.

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