Drinking Traditions of Moldova: 7 Local Beverages That Define a Nation

Moldova sits in the Black Sea basin, a country of sun‑warmed hills, chernozem soils, and the oak‑clad Codri. Long, dry autumns concentrate sugars in grapes and orchard fruit, shaping drinks that follow the harvest and reward patience in the cellar.

Hospitality is central: guests are often greeted with a glass of house wine or a small shot of fruit brandy. Across villages and in Chișinău, home winemaking lives alongside modern wineries and vast underground cellars such as Cricova and Mileștii Mici.

Wine is Moldova’s signature drink, rooted in a continental climate moderated by the Black Sea’s influence. Three PGI regions set the tone: Codru (cooler, forested hills ideal for elegant whites and sparkling bases), Ștefan Vodă (sunny southeast with structured reds), and Valul lui Traian (warm southwest, ripeness-driven reds). Indigenous grapes such as Fetească Albă, Fetească Regală, Fetească Neagră, Rară Neagră, and the aromatic Viorica share vineyard space with Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc. Modern wineries ferment in temperature‑controlled stainless steel for freshness or mature select lots in oak for texture and spice. Typical alcohol ranges from 11–14.5% ABV, with styles spanning bone‑dry, mineral whites to juicy, plum‑toned reds. Expect notes of white blossom and quince in Viorica, citrus and herbs in Fetească Albă, and sour cherry and spice in Rară Neagră. Culturally, wine underpins family celebrations, weekend meals, and national events like early‑October National Wine Day in Chișinău. Travelers taste these wines at urban wine bars, in cellar labyrinths beneath Cricova and Mileștii Mici, or at rural estates and the famed Purcari vineyards.

Divin is Moldova’s term for a grape brandy made by distilling base wines, then aging the spirit in oak casks—traditionally for three to five years (noted by stars) and often far longer for reserve bottlings. Produced from neutral white wines to highlight barrel character, divin is double‑distilled, rested to harmonize, and matured in oak that imparts vanilla, caramel, dried fruit, and gentle spice. Bottlings commonly sit at 40% ABV, though older expressions feel silkier and more concentrated. The drink carries both Soviet‑era nostalgia and a contemporary premium identity; you’ll find it poured neat after dinner or during toasts at weddings and milestone birthdays. Notable producers operate tasting rooms and tours, from historic facilities in Bălți (home to the White Stork/Barza Albă brand) to major wineries that also craft divin. In Tiraspol, a long‑running distillery has shaped the regional style, while Chișinău bars feature curated lineups by age statement. Served in a tulip glass at room temperature, divin rewards slow sipping with notes of walnut, dried apricot, tobacco leaf, and a lingering vanilla‑oak finish.

Rachiu—also called răchie or țuică in local usage—is a traditional fruit brandy distilled in copper pot stills from plums, apricots, apples, pears, or grape pomace. Families ferment crushed fruit, distill once for a rustic, aromatic spirit, or twice for cleaner character; some age the result in mulberry or oak, which lends a pale gold hue and rounder texture. Alcohol typically falls between 40–55% ABV, with artisanal batches occasionally stronger. The aroma leans toward fresh plum skins, orchard blossom, and almond, while the palate can range from crisp and peppery to softly woody depending on aging. Rachiu is a social glue in rural Moldova: a quick morning nip to brace for harvest work, a pre‑meal aperitif for guests, and a staple at weddings and village feast days. Licensed small producers bottle limited runs, while many households keep a demijohn in the cellar. You’ll encounter rachiu at countryside guesthouses, market stalls with legal small‑batch labels, or as a welcome pour at family tables along the Prut and across the Codri hills.

Vișinată is a ruby liqueur made by macerating sour cherries (vișine) with sugar in neutral alcohol or a mild fruit brandy. Home cooks layer fruit and sugar, cover with spirit, and leave the mixture to rest for several weeks, occasionally including a few cherry pits to release almond‑like aromas. After straining, the liqueur typically lands between 18–30% ABV, depending on the base spirit and dilution. Expect tart cherry, faint marzipan, and a supple, dessert‑friendly sweetness that shines over a cube of ice or served neat in small glasses. Traditionally, vișinată is prepared in early summer when cherries are abundant, then shared through autumn and winter as a hospitable treat—something a grandmother might press into your hand at the door before dinner. In Chișinău, craft bars and urban wine shops often stock artisanal versions, while rural households pour their own at name‑day parties and village festivals. The drink’s approachable sweetness makes it a gentle introduction to Moldova’s stronger spirits, and a natural pairing with walnut‑filled pastries.

Kagor is a deep‑colored, sweet red wine associated with Orthodox religious use and festive family meals in Moldova. Producers commonly employ red grapes such as Cabernet Sauvignon and Merlot, applying a heated‑must technique that boosts color and extracts rich flavors before fermentation; some versions are lightly fortified with grape spirit to stabilize the wine. The result usually sits around 12–16% ABV with noticeable residual sugar. Aromas suggest blackcurrant, cocoa, dried fig, and gentle spice, while the palate is velvety and dessert‑leaning without losing structure. Historically, Kagor gained prominence across the region for church services and holiday tables—particularly Easter and Christmas—where a small glass accompanies sweet breads and nut‑based desserts. Today, you can find Kagor from large cellars in the Codru and Ștefan Vodă areas and on wine lists in Chișinău. It’s best served slightly cool, and pairs well with dark chocolate or aged cheeses. For travelers, Kagor offers a window into Moldova’s ceremonial side of drinking, where wine is entwined with ritual, remembrance, and hospitality.

Moldova’s spumant (sparkling wine) thrives in cool, limestone‑rich cellars that maintain a steady temperature year‑round. Wineries produce both Charmat‑method bottlings—fresh, fruit‑forward wines ideal for casual toasts—and traditional‑method cuvées aged on lees for 9–36 months for added brioche and creaminess. Grapes include Chardonnay, Pinot Noir, Fetească Albă, and the aromatic Viorica. Most spumant sits at 11–12.5% ABV and ranges from brut to demi‑sweet. Cricova is emblematic: its underground city of tunnels keeps rows of bottles riddled and resting in the dark, while Mileștii Mici—famed for the world’s largest wine cellar—offers tours and tastings that often begin with a glass of fizz. Culturally, spumant is the sound of celebration: corks fly at New Year’s, weddings, and graduation dinners, and a bottle of brut is a common hostess gift in Chișinău. Expect green apple, citrus, and white flower notes in Charmat versions, and biscuit, almond, and lemon curd in traditional‑method wines. Served well‑chilled, spumant bridges everyday pleasure and special‑occasion ritual.

Tulburel is Moldova’s seasonal new wine—cloudy, lightly effervescent, and meant to be enjoyed within weeks of fermentation. Made from freshly pressed grape must that is only partially fermented, tulburel typically registers 6–9% ABV and tastes of grape skins, pear, and bakery yeast with a gentle spritz. Because it continues to ferment, flavors evolve quickly, and bottles should be kept cool and consumed soon after purchase. Tulburel appears with the grape harvest and takes center stage during National Wine Day in Chișinău, when producers pour young wines alongside new releases. It’s also sold by the glass in village markets and poured from demijohns at home gatherings to celebrate the end of vineyard work. The drink pairs naturally with hearty autumn food—sarmale, grilled meats, and brined cheeses—and offers travelers a snapshot of the year’s vintage before it’s clarified and matured. For an authentic experience, seek tulburel at winery courtyards in Codru or at seasonal pop‑ups in the capital, where locals savor its freshness and the promise of the wines to come.