What Moldavian cuisine will be named among first by the tourists who visited Moldova? Most likely, mamaliga. And, of course everyone tried Moldavian wines. What is the best way to combine mamaliga – one of the gastronomic visit cards of Moldova – with wine?
Since mamaliga itself is a side dish, the one with which is served will play a key role. Therefore, we have options for combinations. Let me remind you that in Moldova usually eat mamaliga with feta cheese and sour cream, with stew (beef, pork or chicken). If we go for fish, it’s obvious that white wine will be the best choice.
Mamaliga with feta cheese and sour cream
Chef- sommelier of Invino Winebar Mihai Druta:
In this case I would go for white wine. It can be an aged Chardonnay”
Sommelier Maxim Levcenko:
I tried it with Sauvignon Blanc-mmm…very nice, if cheese is salty”
Author of Wine-and-spirits.md:
Feteasca Alba would be perfect for me. As for I wouldn’t recommend is Viorica, because it’s too bright, insistent and even “festive” for a modest mamaliga with feta cheese and sour cream.”
Mamaliga with a Stew
Chef- sommelier of Invino Winebar Mihai Druta:
If mamaliga goes with stew, then it depends on what kind of meat is-pork, beef or chicken. For chicken – white wine, also can be a blend, aged in oak, non-acid and complex. Intense Feteasca Neagra would be a perfect match to pork. As for beef, I would recommend the classic Cabernet Sauvignon – aged, tart, but the cheese shouldn’t be salty, because salinity shuts the wine”.
Sommelier Maxim Levcenko:
It seems to me that also one of our traditional blends as Cabernet Sauvignon with Merlot is a good one. I think this is a case when it’s as good as it gets”.
First Moldavian Sommelier Natalia Melnic:
If we serve mamaliga with a stew, then a strong, tart and intensive in taste red wine will be perfect. For example, Saperavi. And there are many blends with good tannins. I know an old Moldavian tradition – they used to pour little red wine directly into the plate with mamaliga, like sauce (i.e., the ancestors had decided on this enogastronomic pair long time ago – Note AT)”.
Sommelier Invino Winebar Inna Shanghina:
I think it would be interesting to serve wine of red Moldavian grape such as Feteasca Neagra to our mamaliga. Also you can try a Beaujolais type young wine. Our producers make such wines. Mamaliga is a Moldavian national dish, therefore it’s interesting to serve with a wine, that characterizes our region in order to bring people closer to our roots. Since mamaliga is a rather simple, unpretentious food, therefore it’s recommended to take a simple, easy-going, not-pretentious wine”.
Author of Wine-and-spirits.md:
I would like to emphasize the flavor of Moldavian cuisine with a local grape variety wine. But Rara Neagra does not have enough body for meat, yet for the stew it’s used mainly pork or veal. As for Feteasca Neagra, they will make a good pairing. It’s not worth choosing wines aged in oak because of their complexity in bouquet and taste, and also as against their background mamaliga will look rustic.”
Summary
Quite different opinions were expressed here regarding enogastronomic pairs. This gives you an opportunity to try what is advised here or to continue the independent research. But one thing is sure: the mamaliga is quite compromising and is “welcoming” and friendly with many wines.
Take a note: if you got a spicy sauce(garlic), which you like very much along to mamaliga with a stew, it’s better first to drink a glass of wine and then to start eating the dish. Otherwise, in the alternation of food and wine, the aroma and taste of wine will be killed by garlic, and this is what we want to avoid.
