In addition to choosing motivators that have remained the same for a long time, this refers to technology that has changed over time. Labels begin with handwritten documents and engravings. From the first half of the century after the invention of lithography, this method was used in addition to book printing. Today, it is mostly displaced and printed. The whole sheet is printed, which should have been cracked beforehand. Today's cars are much faster.

In general, vintage labels are rectangular in shape. But even in the form no restrictions were placed on the minds of creative workers. Label makers have been and are mainly established in wine-producing areas. In addition to a few local printers, there are more regional offerings.

At the end of the day, there are a few words about adhesives: this has led to big problems. Adhesives slightly dissolved in water never helped. In damp cellars, the labels loosened and fell off. Therefore, manufacturers sometimes helped with small sticks around the neck of the bottle. Today's adhesives are cellar resistant. Especially for white wines and especially for sparkling wines, which, after opening on the table in an ice or water cooler, it often reaches a glue that is difficult to dissolve in water. This, however, calls for a big farewell to collectors who could often catch a "trophy" in the fridge.

But demanding pieces of pieces require a lot of luck and a big bag of money. Historical labels are usually available on the paper market, etc. there is also an opportunity to attend an auction of expensive wines. But also with modern day labels, it can be expensive if you have a glimpse of certain collectibles. However, you will have to have a contact "over there on the other side" so you can make lunch. But such problems are not overlooked by most collectors.

Decoupage of champagne for the New Year - a master class

They made the first labels out of sentimental reasons or out of joy over a good cappuccino, and so with wine came the taste of collecting guilty labels. At that time, the shepherds had more sheep, the forests had more trees, and the interior painting of the Kokos monastery, infinitely less golden leaves.

We're back like a kind of road movie re-released to see the changes. This material reflects an amateur look at the journalist who left with his three traditional travelers on the dusty roads of autumn - the wine-growing region with the biggest sand, the sunniest, but also the windiest of all 160 vineyards, large or smaller, that seem to exist today in Romania.

A week ago, we documented, studied the map, identified the sites of nine vineyards and sent them a message to their contact addresses. From this message, we had four companions that we would like to visit a small wine cellar, taste our wine, listen to a story, and then buy a bottle of man. Then the contents were carefully analyzed in depth until the air containers were completely filled.

Of the nine vineyards, only two responded. Encouraging. Or, be in the vineyard, raise it, we said. Full of optimism, we pursued Dobruja for 6 days, with backpacks and tents in the back: the most on foot, the fastest - with occasional racing ones.

To find answers to some personal dilemmas as follows. Is there a genuine revival of Romanian wine, a small, very promising cellar explosion, as they say? If so, how good is their wine? What technology is running and how is it positioning itself in an increasingly crowded market? Is the wine produced by these people found on a restaurant menu in the area where they were born? Is the idea of ​​a lot of wine tourism and what does it look like close to the field?

As the Americans say, things often change drastically when a tire meets asphalt. And our naive question about the local wine in the decanter was met with ludicrous laughter, ready to give in a huge choir. We rebelled, we were beaten in our beards, then we went to the typical Romanian street protests: we were at the table, we drank beer, and then, without any remorse, we ate small and small pigs on the glass of the imperturbable Danube stream under the puffy sky, with acute awareness that no one cares about our little drama.

And the path in search of the lost wine will be mysterious, winding, bloody. It might have been different if we were a lavish group of 20 rich and hungry Germans brought directly from a cruise ship for a 5-sort wine tour. But when you're looking for an authentic experience on the ground, it's appropriate to take some risks and swallow it all with dignity, as we did with the mustard-lined little trays and with the Danube perch-mounted thought.

As a crystalline reservoir

The fantasies of a man in the mountains, when he thinks of the great waters, with boats ready for a boat, ponds and reeds, where carp like rams can hardly wait to jump straight into the pool with the mudge, are sometimes just fantasies. Beware, follow the description of nature, you can jump!

Earth paths separating a pajama from a plowed field, sunflower or rainstorm looked from non-existent drones aircraft as white silk ribbons fell onto the motley carpet. The soft space smelled of grass in the sun, of pale sails brought in with olives and gourds and honeycombs and thistles.

Champagne decoupage: master class video

The still green oaks and mountains contrasted strongly with the pale yellow of the uncultivated fields, from which some of the dark-haired wagons occasionally appeared on the ground, in whose eyes you could read a mixture of immeasurable suspicion and curiosity. Shy fur-furred dogs guarded flocks of goat-chickens, and they moved us away, unconvincingly.

And so we went to the Makina Vineyard, not to be silent, we made a brief analysis of the wine of the country, the subject of our work in the coming days. And to make our cases clearer, we tried to put them into context. If there is anything extra in the world, despite the fashion and the massive increase in consumption, it is wine. And here we are talking about true, noble wine, and not about the cornice made for him in the neon cellars of Gigi, who, when he is drunk, goes out with a bucket to the gate to serve his neighbors with a mug.

Despite the abundance of wine, new wine cellars appear, new surfaces are grown, wonder where, even in the Gobi desert or in inexplicable places in Brazil. The big players are three, all European: France, Italy and Spain. The hills are the only countries that have started to reduce their vineyard area or know why.

What are we talking about? Let's take a standard Olympic pool, 50 meters long, 10 inches deep and 2 meters deep. The volume of water in it is about 2.5 million liters. Well, the combined annual output of the three countries, which is about half of what happens in the rest of the world, i.e. America, New World, Australia, Germany, China, including us Romanians, stand today on their honorary 12 worlds and 6 in Europe - that would mean good hold: 127 pools!

Decoupage champagne. Master class on the theme of spring

This is scary. Also, because Scripture also says that wine delights the heart of man. Usually if it is drunk with grace and measure, because slipping into drunkenness means not respecting the noble state of the wine. In place, their wines are recommended "as food, medicine, and social bonding". Well, well, because we were hungry, we were a little cool, plus a little antisocial, probably from a long road. When you walk a lot, shut up from time to time.

This is a rustic cellar with collectibles and boar fur on the walls. Due to the fact that Ligi's husband is an oenologist, we explain in detail how we play all types of wine and what food can be associated. In addition to history, gastronomy plays an important role. If you don't believe me, read Anton Roman's classic opera Radu - Romanian Foods, Wines and Customs.

Don't drink it like a fool: you still think you've put your taste buds to work, you're trying to make associations, learn to be patient, form a sort of style to drink with little smart smells. Turn from a beautiful bearded cup, look at the light, smell, look at your head and sometimes use a specific language that can be found on labels or sommelier descriptions: bouquet, greed, vigor, acidity, tannins, fruitfulness, astringency, barrique or mysterious terroir, a word that defines the specifics of the place where wine is produced, which is a combination of geography, geology, climate and winemaking tradition.

It has 80 full-time employees, but a lot of money goes into 200 work days, which are activated whenever they need specific treatments. And he has it. We don't go into horticultural details because things will get more complicated. The history of the Macina vineyard is classical. After 89, it fell into the hands of those who did not take care of it, and then abandoned it on the verge of bankruptcy. It has been restored, major investments have been made and hopes have been revived.

But to get rich with wine, in today's Romania full of hindrances, taxes, excises and controls, you will only get rich if you were very rich before. This is a romantic story, but, unfortunately, not very profitable. Investment is high and recovery is very slow.

On the other hand, it has become a great way for people with big money to add a vineyard to the key chain of villas and cars, because it signifies a special social status. The fact that they can still access European wine funds offers investors additional courage. There are two gentlemen in Makin in Belarus.

What I found interesting after studying the labels was the lack of a specific design line. Each label appears to have been made by a different hand. Lygia confirmed to me that they don't have a specific graphic designer, that names and labels are decided after brainstorming and with the help of a local artist.