The cultivation of grapes and wine-producing throughout the Bulgarian lands find their origin in the high antiquity. Indisputable proofs about that are the archaeological finds, preserved until nowadays.
In the antiquity the today’s Bulgarian lands were inhabited by the Thracians. The first pieces of information about the wine-producing of the Thracians we encounter in the poems of Homer – the “Iliad” and the “Odyssey”. The wall inscriptions in the Kazanlak tomb, the images on the items of the Panagyurishte golden treasure, exhibited in a number of towns in Europe, Asia and America testify that the grapes and the wine have taken an important place in the life of the Thracians. The Thracian tribes worshipped the god Dyonissios as the patron of viticulture and wine-producing. With the establishment of the Bulgarian state in 681 AD the Bulgarians inherited the experience and the traditions of the local population in the cultivation of grapes and wine-producing. The winery that was found in the region of Preslav dating back from the VII – X century AD is a testimony of that.
In the Middle ages the greater part of the vineyards were possession of the monasteries. The produced wines were famous of their high qualities, glorified by the poets. Theophilactes described with admiration the light and pleasant wine that he drank in southern Bulgaria. For five centuries (1396 – 1878 AD) Bulgaria was under the Ottoman yoke and although the Koran prohibits drinking of wine the state Ottoman documents testify, that the Bulgarians were permitted cultivating grapes and producing wine.In the end of the XIX and in the beginning of the XX century a new way of vine cultivation and wine-producing was adopted. In the co-operative vaults the processing of grapes was carried out by means of the proper technological equipment, upon the compliance with higher hygiene requirements and the application of the achievements of science and practice. All this reflects positively on the formation of quality wines of the “Gamza”, “Pamid”, “Shiroka melnishka”, “Mavrud”, Misket” and “Dimyat” sorts
Wine-producing has found wide reflection in the everyday life of the Bulgarian. A holiday without wine is unthinkable, and the holidays to celebrate in Bulgaria are numerous. With special solemnly is celebrated the day of the viticulturist and wine-producer “Saint Triphon Zarezan”. This original Bulgarian holiday takes place annually on the 14th of February. From times immemorial on this date the people go to the vineyards playing music. The best viticulturist cuts the wine and pours it with wine. A hoop is made from the twigs, which is put on the shoulder, and after the ritual a common rejoicing begins. In an especially solemn way is celebrated as well the beginning of vintage. This day is determined in dependence on the ripening of the grapes. This is a holiday of abundance. Lassies dressed in the traditional way carry heavy vessels of grapes, and after them are moving the cart filled with grapes, and the whole procession directs towards the vaults under the sounds of music.
Wine and Kitchen
The good relation between meals and wines would not be perfect if some main rules are not to be complied with. The character and the individuality of each wine should harmonize with the flavour and taste of the different meals. It is necessary that parallel relation exist between the taste and the flavour during eating. In some cases, however, an opposition may turn out to be desirable, when a spicy taste opposes to a light and rounded wine.
Ten are the main principles for serving the wines on the table:
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start with the light wine before the extraction one;
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start with the dry wine and finish with the sweet one;
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start with the white wine and finish with the red one;
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serve young wines before old ones;
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if no different wines are to be served the offered vintage has to be changed;
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never serve white liquor wines along with roasted meats and game;
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never serve old red wines with sea delicious foods and fish;
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the cooled wines should be served before those with room temperature;
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every wine should be served in the appropriate season;
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never serve only one old wine while eating.
When fish is served it is appropriate to serve white dry wine, the delicious foods should be served as well with white dry wines. If tuna fish is to be served, then it should be offered along with “rose” type of wine or light red wine.
The roasted meats and game should be served with old extractive wines. The main rule is that upon serving spicy cooked meal they should be combined with dense and aromatic red wines.
After the main dish cheeses may be offered, as the light and neutral cheeses should be offered with white dry wines, and the spicy and fat cheeses with red wines.
Fruits should be accompanied by semi-dry and naturally sweet wines. The sparkling wines are not appropriate for serving with fruits.
An important condition upon preparing the table is the temperature of the served wines. The white wines can be served at temperature of 10 to 12° C and the red ones at 14 to 16° C. The naturally froth wines are to be served at temperature of 8-10° C. The temperature may be lower when the quantity of the residual sugar increases.