Typically served as a main dish with a side of mamaliga or sauerkraut, a sarma is a cabbage roll typically filled with minced pork for the meat eaters, or with nuts and spices as a vegetarian option, combined with caramelised onions, rice and seasoning, served alongside tomato sauce. With sour cabbage cutting through the hearty, feel-good fillings inside the roll, these little parcels pack an explosion of flavours.
What to drink with it?
This meaty main calls for a red. Rară Neagră (also know as Băbească Neagră) is most easily compared Pinot Noir in terms of weight and body with the flavour and aroma of Italian and Austrian wines (such as Sangiovese, Zweigelt and St Laurent). The sour cherry notes will marry beautifully with the sour cabbage while fruity, light floral notes and an earthy undertone keep the wine fresh yet structured. The other key to this grape is the very light, velvety tannins: it’s well suited to white meat with a lively acidity to cut through the fat.