To answer your final question, yes, I drink it regularly, and in Germany it's known as Most (so pretty close to the Must). Once the grape harvesting season has begun, Most is a regular dinner companion, and I like it the best when it's fully fermenting and has lost most of its initial sweetness. Since we Germans are known for perfection, we also perfected the laxative aspect: we serve Most with onion cake, which is equivalent to moving from gun powder to nitroglycerine.

I wasn't aware of Romanian reds, but I will now try to find some here. My preference has been heavily tilted towards Spanish and Portuguese wines, but I'm open to experiments.