WINE MAKING EXPERIENCE

ALL YEAR AROUND – Tarnava  Mare  Wineries

During October we will pick the grapes and make the “must” (grape juice that ferments for few days). In different periods of the year we will follow the trace of wine in Tarnava Mare region. We will also taste our wine from previous years and cook with wine interesting dishes. We created a special cooking class in which wine is the primary ingredient.

We will prepare sarmale (stuff cabbage), cooked in wine, ceaun (a local meat stew, usually cooked by mens) and many other dishes, that are made irresistible by the addition of wine.

In addition to all of that, we will visit some of the well known vineries in the region including Villa Vinea and Liliac.

Day one

Arrive from 2pm – Welcome, we will assist you to accommodate in the location

Welcome beverage and light snack – local peasant dish

Guided visit of the village and fortified church, dating 1810 and included in the National Heritage

Aperitif and dinner – Introduction and discussions on the local history, culture and culinary tradition.

Day two

Breakfast with natural products from local farmers

Making wine-First part-Picking the wine and making the “must”

Visit to Sighisoara – medieval citadel, Unesco Heritage Site (not guided)

Lunch in Sighisoara – not included

16:00 – “Sarmale” is one of the most loved and popular dish in the region and is cooked with dry wine. We will prepare sarmale and enjoy it with our own wine.

Dinner with prepared dishes – local brandy and wine included.

After dinner discussions and entertainment.

Day three

Breakfast with natural products from the local farmers

Trip to the vineries in the region including tasting their wine sided by a quick snack. (Transportation and taxes are not included)

Dinner and beverage followed by entertainment with local traditional music.

Day four

Breakfast with natural products from the local farmers

Making the wine –Second part- Setting the grape juice for the first fermentation

10:00 Hands on Cooking Class – We will prepare a local famous stew, called by the locals Ceaun, because it is made in a special pot and cooked on wood fire, and of course with a wine splash.

Lunch with prepared dishes.

Free time in the afternoon – Many activities available will be presented, including visiting interesting historical monuments in the region, trip to Viscri, Unesco World Heritage Site, visit a sheepfold and many others.

Dinner

Wine tasting at a local wine bar in Sighisoara – not included

Day five

Breakfast with natural products from the local farmers

Participants will receive brochure of  the prepared dishes

Check – out until 12:00