Contents
Bulgarian wines are best described by two epithets: fruity and tart. Despite the fact that Bulgaria is a member of the European Union and was once the fourth largest wine producer in the world, the production of this country is not very well known outside the former USSR.
Bulgarian wines began to appear on the international market only in the 2000s. The state is famous for its variety of terroirs, in addition, many autochthonous varieties grow here, which have no analogues in the world.
History
Archaeological finds indicate that winemaking in this region appeared no later than the XNUMXth century BC. BC, and possibly even earlier. Over time, wine production developed, which was facilitated by the adoption of Christianity. By the XNUMXth century, Bulgarian wine had already gained a certain reputation on the international market, it participated in European exhibitions and even won prizes. Further prosperity was prevented by the phylloxera epidemic that broke out in Europe at the turn of the XNUMXth and XNUMXth centuries.
From the middle of the 1991th century, Bulgaria exported wine only to the USSR, so the collapse of the Union in 2000 dealt a serious blow to the country’s economy. The revival of the wine industry began around the XNUMXs, but it is clear that the peak form is still far away.
Wine regions in Bulgaria
In fact, the map of regions looks like this:
- The Danube Plain, located in the northern part of the country, specializes in all types of wines: red, white, sparkling and still types are produced here.
- Thracian Lowland: a region in southern Bulgaria, specializing in red species, especially from the Mavrud variety.
- Black Sea region: eastern part of the territories, dry and semi-dry white wines.
- Struma River Valley: southwest, the unique red wine Shiroka melnishka vine is produced here.
- Rose Valley: southern part, dry and semi-dry white wines.
The official status of wine-growing regions has so far been assigned only to the first two.
Grape varieties
In 2016, Bulgaria’s vineyards covered an area of 148 acres. The grape varieties are sorted in descending order of popularity.
Red
Merlot – notes of black cherry, tobacco leaf, violet, vanilla, tart aftertaste, medium body.
Cabernet Sauvignon – the flavor profile is very similar to Merlot, often blended with Syrah and Mavrud.
Pamid is a variety supposedly brought to Bulgaria by the Thracians. It produces a light red wine, not intended for long aging – Pamid is drunk only when young.
Shiroka Melnishka – grows in the valley of the Struma River, in combination with the French variety Valdeguié gave a new grape Melnik 55. The bouquet has notes of strawberry, blackberry, licorice, mesquite, soy sauce. In its pure form, without impurities of other varieties, it gives a light-bodied wine, similar to the French Beaujolais from the Gamay variety.
Mavrud is a local variety, in the bouquet you can feel the tones of cherry sauce, boysen berries, cocoa powder, green tea, the profile is sweet and sour. It tastes like oak-aged Malbec.
Kadarka is another name for Gamza, an old Eastern European variety that originated in the Balkans and prefers the cool climate of the northwestern regions. Tart berries, herbs, black pepper are felt in the bouquet; in terms of taste characteristics, the wine is a bit like Italian Barbera or Pinot Noir from the Oregon region. Light-bodied and very aromatic wine.
Ruby is a cross between Nebiolo and Syrah in the late 1950s. This variety is often compared to a man in a suit and cowboy boots, as the bouquet surprisingly combines subtle grassy notes, juicy fruits and intense tannins. When bottling, it is often blended with Mavrud to add structure, color and body to the drink. Like Italian Nebiolo, it is best revealed after a few years of aging, when fruit nuances come to the fore and tannins soften. In its pure form, the bouquet contains nuances of black cherries, red plums, dried herbs, espresso, black pepper.
Other varieties: Cabernet Franc, Pinot Noir, Shevka, Berkovsko black, etc.
Bulgaria mainly produces red wines.
White
Red Misket – the “red” in the name refers to the pinkish color of the skin, but this grape produces a dry white wine with a salty and aromatic bouquet. Tones of apricot, tarragon, citrus peel, geranium, rose water, lime, Thai basil. In the aftertaste, notes of dried pineapple or mango are felt. The wine is similar to dry Muscat.
Muscat Ottonel is one of the youngest representatives of the Muscat family, distinguished by pronounced fruity notes with nuances of honey and citrus.
Tamyanka (Muscat Blanc) – the Bulgarian version of the variety has a particularly intense aroma, the wine is fresh, “elegant”, most often – “dry special” (sugar content is higher than in dry, but lower than in semi-dry). The bouquet has tones of ripe fruits, flowers, spices.
Rkatsiteli is a Georgian variety, rarely found in its pure form, often blended with other varieties to complete the bouquet. Looks like Semillon.
Chardonnay – the Bulgarian variation is rarely aged in oak barrels, the wine is usually drunk young, the bouquet is dominated by tones of apple, pineapple, carambola, gravel and minerals.
Dimyat – an autochthonous Bulgarian variety, notes of green apple, flowering apple tree, green peas, salt, chalk. Dimyat is distantly related to Chardonnay and Aligote, the bouquets of these wines are also similar.
Gewürztraminer is one of the most fragrant varieties, it produces a light spicy wine with notes of rose, lychee, tropical fruits and spices.
Other varieties: Sauvignon Blanc, Trebbiano, Friendship, Kamchia, etc.
Bulgarian wine classification
Bulgarian wines are divided into 4 categories:
- dining rooms;
- local (from autochthonous varieties);
- DGO – wines from certain regions that meet the established criteria;
- “Kontrolliran” is an analogue of AOC, wines from specific appellations that have passed accreditation.
Interesting Facts
- In 2016, Bulgarian vineyards covered an area of approximately 60 hectares.
- The country has 2200-2500 hours of sunshine per year – the same as in the north of Italy and Spain, in the south of France and in Portugal.
- Since August 16, 2005, two wine-growing regions have been officially registered in Bulgaria: the Danube Plain and the Thracian Lowland, both of which have the status of PGI (Protected Geographic Indication).
- 75% of the vineyards are located in the Thracian lowland.
- Cabernet Sauvignon and Merlot account for 31% of all grapes cultivated in the country.
- The maritime climate of Bulgaria provides a mild, cool summer, thanks to which the grapes retain sufficient acidity.
- Bulgarian vineyards produce a surprisingly meager harvest of about 4.3 tons of berries per acre. For comparison, in the USA they harvest 18 tons per acre.
How to drink Bulgarian wines
Wine in Bulgaria is considered a good social “cement” – Bulgarians always grab a bottle when they go to visit. If we are talking about the older generation, there will certainly be home-made wine in the house.
The classic table toast in this country is Nazdrave (analogous to our “your health”). As in all post-Soviet countries, it is not customary to clink glasses with an empty glass or soft drink.
Fruit, meat, sweets, nuts, salads are served with wine – everything is the same as in other countries, depending on the type of wine.
Famous brands
Besa Valey, Balar Winery, Bouquet Telish, Melnik Winery, Domaine Boyar, Borovitza, Rossidi and others.