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Bulgarian cuisine, foods and drinks, traditions. Because of its geographical position and long history Bulgarian cuisine is a mixture between the best parts of the Slavonic, Greek and Turkish cuisines.
National specialities include a lot of different products.
Bulgarian wines are the perfect companion for Bulgarian food. The choice is wide.
Apart from the usual deserts and sweets that can be found all over the Europe, Turkish sweets are also very popular.
Pages with Questions - BULGARIAN CUISINE: [1][2][3][4][5][6]
20. Bulgarian wine Rose21. What is grape sort "Wild" wine from Melnik?22. Bulgarian red wine Cabernet Sauvignon23. Bulgarian red wine from grape sort Merlot24. Bulgarian red wine from grape sort Mavrud25. Bulgarian red wine from grape sort Gamza26. Bulgarian Sparkling wines27. What are the best red wines in Bulgaria?28. What are the best white wines in Bulgaria?29. Is there any specific in Bulgarian breakfast, lunch or dinner?
Pages with Questions - BULGARIAN CUISINE: [1][2][3][4][5][6]
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Q20: Bulgarian wine Rose
A20: The Black Sea rose has its colour like the other Rose sorts thanks to the types of a grape. Rose is made from grapes whereas the fermentation of the skin takes place together with the core parts of the grape. It is very carefully observed and controlled how long this process of "working together" should lasts in relation to the colour intensity of the rose colour that we would like to obtain. The most important quality of rose wine is the mixture in the soft and fruit taste as of white wines on the one hand and the strong flavour of the red wines on the other. In Bulgaria, exactly like in all Western Europe and the United States, Rose became fashionable to appear on the table as appropriate together with different sort meals. It fits to the new trend and fashion in wine drinking.
go topQ21: What is grape sort "Wild" wine from Melnik?
A21: This sort needs higher temperatures. The grapes mature later in the summer and this wine in good wine year has one excellent deep colour and tannin complex. It is "warm", with rich flavour, fine and elegant. When it matures for a relatively long period of time in oak barrels, it gets interesting aroma of strong herbs and one unique aromatic combination between tobacco and leather. Later on the taste becomes softer and lighter but the nuances of the herbs stay in.
go top Q22: Bulgarian red wine Cabernet Sauvignon
A22: Cabernet Sauvignon is called" The king of the red wines". Its motherland is France. Features of this wine are the intensive colour and a good balanced tannin structure. The young wine is rich in aroma and becomes usually dry already since the beginning of the maturing process. During the ageing into oak barrels gets one rich taste combined with nuances of herbs and fruits and a guaranteed dry taste. However this dry taste is soft and you remember it for a long time. Produced in the North, this wine has fruits` aroma and it is soft in taste. This wine if produced in the Southern regions of the land has somehow stronger taste, heavier and with more intensive colour than the same type of wine coming from the rest of the country.
more info >> Bulgarian Red Wine Cabernet Sauvignon
Last updated: Aug 2007
go topQ23: Bulgarian red wine from grape sort Merlot
A23: Merlot is originally French sort of grapes and the second most popular one after the Cabernet Sauvignon. Both - Merlot and Cabernet Sauvignon- came to Bulgaria from France in the `60. Merlot has a consistent, deep colour and often very pleasant but not intensive red colour and flavour. These wines are "powerful", "warm" and have a deep colour. During the contact with the oak barrels the wine gains rich and complex flavour. The taste is similar to this one of the soft tannin. In Bulgaria are produced exceptionally good Merlot wines -in the South- the Thrace valley region.
more info >> Bulgarian red wine Merlo
Last updated: Aug 2007
go topQ24: Bulgarian red wine from grape sort Mavrud
A24: If Cabernet Sauvignon is called" The king of the red sorts", we call then Mavrud as one typical Bulgarian sort" The king of the red Bulgarian wines". The grape has a need of exclusive conditions in order to grow. Mavrud "feels at home" in hilly regions as well as in the hilly outskirts of the Rhodopes Mountain. Its important wine producers are in Assenovgrad, Brestovitza and Perushtitza. In case of optimal maturing process, the wines become intensive in colour, with typical for this sort flavour and tannin structure. Mavrud has invading flavour; it is strong, good balanced, compact and soft in taste. If the wine year is good for Mavrud, the wine once is bottled, to be kept for a long time.
more info >> Bulgarian Wine Mavrud
Last updated: Aug 2007
go topQ25: Bulgarian red wine from grape sort Gamza
A25: Gamza is Bulgarian sort grapes, typical for the region of Donau Valley. The best wines come from Suhindol, Novo selo, Pavlikeni and Pleven. In terms of quality we can compare the sort Gamza with the Hungarian Kadarka. The grapes have light, soft structure, they are not really spicy, but have deep colours. The consumption takes place more often after 2-3 years of the production. This sort represents the soft Bulgarian sort of wines
more info >> Bulgarian Wine Gamza (Gumza)
Last updated: Aug 2007
go topQ26: Bulgarian Sparkling wines
A26: The name Champagne comes from France. The Champagne covers wine gardens from one specific part. The fable tells us that this wine is discovered by accident -originally it has made from a monk called Dom Perignon who by mistake has bottled a wine with sugar. Afterwards he has found out that the wine has "spoiled"- has oxidised in the small barrel where he has had idea to keep it. Very soon this "mistake" has become a regular practice. Sparkling wines are light and soft. The fermentation takes place in small closed barrels - the smaller the barrel, the better (and more expensive the wine). The Champagne is used always at exclusive moments. The classification with Champagne is as follows: it has a sign of very dry if it is "brute-de-brute"; sugar up to 5g\l is the description of Brute, followed by dry, semi-dry, semi-sweet, with increasing sugar consistence. One famous Bulgarian producer of sparkling wines is Chirpan, location the Thrace Valley.
more info >> http://www.kfz-tech.de/Julia/Upload/indexE.html
go top Q27: What are the best red wines in Bulgaria?
A27: The best wines are produced from the Merlot and Cabernet Sauvignon varieties, high quality, rich, and Bordeaux-like. Local grapes include:
- Gamza - the most widespread sort produces earthy, light bodied red wine good for simple fare. In Romania and Hugary it is known as Kadarka.
- Mavrud - is a full bodied, spicy red that can age to more than 8 years
- Melnik - grown in the southernmost part of the country makes hefty red wines that age very well
- Pamid - rustic and hardly unforgettable but still good enough "commercial" for weekly drinking.
more info >> http://VisitToBulgaria.com/wine/Dir.asp?d=0-6-Red
go top Q28: What are the best white wines in Bulgaria?
A28: The best whites are produced from renowned varieties such as Chardonnay, Sauvignon Blanc, and Riesling as well as from the local: Misket, Ottonel, and Dimiat. Bulgaria is renowned with its red wines but the white are rapidly improving and recently some very nice surprises from Rouse winery have appeared.
more info >> http://VisitToBulgaria.com/wine/Dir.asp?d=0-6-White
go top Q29: Is there any specific in Bulgarian breakfast, lunch or dinner?
A29: The specific is that Bulgarians eat a lot of bread - with all meals. For the rest - the Bulgarian way of eating today is similar to that of many other European countries. Breakfast is usually a light meal consisting of cheese, fruit and inevitably, yoghurt. Lunch usually is served at midday and often includes soup or salad, followed by meat or fish accompanied by a hot vegetable. Dinner is usually eaten around 7-8pm and is similar to Lunch, a main course of meat, fish or poultry plus vegetable accompaniments, but more substantial portions.
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