Plavaie is a white grape variety indigenous to Moldavia.

Colour, Aromas and Taste Profile

Plavaie's colour is yellow-green, with aromas of fresh citrus, herbs, and a slight floral note. The taste profile is light-bodied, yet with a hint of spice and a characteristic mineral note.

Fresh Plavaie grapes on the vine

Regional Features & Food Pairings

Plavaie is grown in the Romanian regions of Transylvania and Moldavia, as well as in the neighboring Republic of Moldova. The grape is also grown in some other parts of Eastern Europe. Plavaia bunches are large in size and cylindrical in shape, slightly flared. The grapes are very compact and, when mature, they squeeze against each other and grow deformed, flattened on the sides. On the side which is exposed to the sun, the grapes are greenish yellow, lightly russet, with many rust-coloured spots and an acidity of 5,5 – 6 g/litre (in the juice). Harvest is late, in early October, and the grapes accumulate approximately 180-200 g of sugar per litre of juice. In Romania, Plavaie is most often used to produce dry white wines with a hint of spice and a mineral character. The wines are typically light-bodied and are best served well-chilled. The wines obtained from it are dry, light, pleasant, delicate. It is recommended that it be drunk while still young (the year it was produced). In the Republic of Moldova, Plavaie is used to produce a sweet dessert wine that has aromas of honey and apricot. Plavaie wines pair well with a wide variety of foods, including light seafood dishes, salads, and cheeses. It also goes well with spicy foods such as Mexican and Indian cuisine.

Foods to pair with Plavaie:

Asian food
Fun Fact about Plavaie
According to DNA analyses carried out in 2013, it is a presumably natural cross between Beala Debela x Zemoasa (Iordan).

Top Wines with Plavaie

Wines not found.