Bulgarian Wine - Drink of Gods and Kings

 

Bulgarian wine has a long history. In fact, Bulgaria is the oldest documented wine producing region in the world. Archeology, folklore, and literature have left lots of evidence of vine planting and wine production on the Bulgarian territory since 6,500 years ago. Perhaps not everybody will agree with this statement, but the history of wine production in Bulgaria is ancient and the Bulgarian wines are available to be rediscovered by the modern world.

 

Vineyard Panorama

 

The wine industry is the most competitive sector of the Bulgarian food industry. It consists of more than 50 cellars. The privatization process in the wine plants and production facilities finished successfully in 1999, so the wine industry is a 100% private one. More than 80% of Bulgaria’s wine export goes to countries like Great Britain, US, Canada, Norway, Netherlands, and Japan.

 

Time to Harvest

 

Major products of the wine industry are bottled and broached wines. There are more than 25 varieties of white and red wines with registered trademarks of origin from designated geographic regions. The sector offers also natural sparking wines; wine distillates; grape must (syrup made by expensive grapes); high-alcohol beverages (brandy, cognac, vodka and sweetened spirits – vermouth, other aperitifs, anise-flavored brandy, mint alcohol, fruit liqueurs); vinegar; tartaric acids, grape concentrate; whisky.
 

 

Wine Symphony

 

 

 

Apart from the well known European wines, Bulgaria produces typically Bulgarian wines which are of international quality. Let me name some of them.

 

Red Bulgarian Wines

Wine from Broad Leaved Vine of Melnik: It is presumed that this is an ancient Thracian wine and bears its name from the region where it is most widely distributed – the town of Melnik. The Melnik wines are characterized with dark read color, thick in taste and upon continuous aging their taste qualities are improved.

Mavrud: This is a late ripening red wine. The Mavrud wines are thick, well colored, and proper for continuous aging. Mavrud wine is distributed in South Bulgaria – the regions of Asenovgrad, Plovdiv, Pazardzik, Chirpan, and Nova Zagora.

Melnik 1964 – Dessert Red Wine from Damianitza Winery
 

Pamid: Is one of the oldest Bulgarian wines. Its distribution is mainly in Southern Bulgaria. The Pamid wines are characterized by slightly colored appearance, lightness and easy drinking quality, designed for quick consumption.

Gumza: It is a late ripening sort distributed mainly in the central and northeastern part of Northern Bulgaria – Souhindol, Pleven, and Novo Selo. The Gumza is the most widely spread Bulgarian wine after the Pamid wines. The Gumza wines are not well colored, easy to drink wine, which develops positive qualities upon aging.
 

 

 

The European red wins cultivated in Bulgaria are Cabernet Sauvignon, Merlot, Pino Noir.


White Bulgarian Wines

Red Misket: Late ripening wine variety it can be found through the whole country, but its wider distribution is in the Soungourlare valley and the Karlovo region. High quality white dry wines with a pleasant a pleasant light misket flavor is made the Red Misket variety.

Vratsa Misket: This is middle early ripening local white misket variety, known also as hard Tamianka. Its area of distribution is limited. The larger plots of it are cultivated in the region of Vratsa. Original wines with strong and constant misket flavor are produced from this variety.

Dimyat: Is cultivated through the whole country but the widest distribution it has gained around the Black Sea Coast, the region of Shoumen, Preslav, and Chirpan. White table wines and materials for the production of wine brandy are produced from this variety.

A number of white European varieties are cultivated in Bulgaria, such as Aligote, Muskat Ottonel, Rkatzitely, Riesling, Sauvignon Blanc, Traminer, Chardonnay, and Ugni Blanc.

I would like to offer you something authentic - a traditional Bulgarian recipe on how to prepare heated wine:

Heated Wine

Ingredients: 2 sticks of cinnamon; 5 pods of cardamom; 3 grains of black pepper; 4 cloves; 1 ¼ tea cup of sugar; 1 ½ tea cup of water; 750 g of dry red wine; sliced small orange; sliced small lemon.

Wrap the cinnamon, cardamom, the black pepper and the cloves in a piece of cheese-cloth and tie well. Pore the sugar and the water in a large pot on the hot plate and stir until sugar is melted. Add the spices, the wine and the fruits. Heat without the lid and stir from time to time for 3 minutes only, keep in mind that the wine should not bile. It is served hot.