Bulgarians are extremely hospitable people, they like feasting, which is based on exquisite cuisine and wine. The hosts pride themselves on Bulgarian wine, produced in famous wineries, but they drink wine most willingly (and treat him to him) made from our own vineyards. Each host has his own – and of course the best – recipe, inherited from the ancestors, which, jealously guarded, passes in decline to the next generation.
The host generously offers wine to the guest, but he does not persuade anyone to drink. Whereas the hostess, yes, throughout the feast he does not stop looking at his plate, which cannot be empty even for a moment, and bustles around the kitchen, constantly bringing new dishes and choosing the best morsels for the guest.
Drinking wine is accompanied by toasting and toasting. Bulgarians say, that the first cup is healthy, the second for happiness, third, make it fun, fourth for these, which just missed the table, and the fifth… make it fun. Others argue, that in Bulgaria guests shake each other with their glasses only twice: at the beginning, to drink the health of all the revelers, and at the end, to see, who else holds the cup firmly in his hand.
Bulgarians sing beautifully. Old songs accompany the drinking of wine. Here is one of them, the most famous:
Do you have wine? Do you have September wine? Put it on us!
Is it ugly?, rujno iii ne, it is ruined, wine is given to him for us!
Do you have momi? Do you have young guys? Put gi on us.
Are you young?, mladi iii ne, sztom se kazwat mladi momi, give it to us!
The most famous Bulgarian wines
dry red wines: Cabernet, Gamza, Great
sweet red wines: Metnik, Pamid, Rubin
white dry and semi-dry wines: Danube pearl, Ewksinograd, Hemus, Kartowo, Marble, Rosentaler, Riesling, Tamianka
sweet white wines: Bisser, Slavianka, Vitosha Malaga: Czyrpan, Ladies, Honor wermuty: Ciociosan, Orfej, Color, Winprom
sparkling wines: Spark, Pearl, Sweat
cognac: Pliska, Pomorie, Presław, Słynczew Brjag
vodka: grape brandy (grape vodka), fruit brandy (vodka made of various fruits), plum brandy (slivovitz), mastic (anise)
“Everyone will win his lodges”, which means, that you need to know the grape species, and methods of production, and culinary traditions of the country. In Bulgaria it is customary to drink red wine with meat dishes, and white – to fish, salads, cold appetizers. Each type of red and white wine requires the right starters; gamza is always served with roasted or boiled meat – for kebabs, schnitzels, steaks, rump steaks, rozbratu and other dishes without sour (pickled) additives. Thick Mavrud and Melnik wines, for example, Malaga, Mostly drunk with french fries, with stuffed peppers, and also with stewed or baked pork, pork kebab. Combined Mavrudo-Pamid wines of the rakija type or only pamid ones are served with young mutton, veal and especially venison (stewed hare, roe deer cutlets, wild duck, partridge, pheasant). These wines are best suited to poultry, for example, for a roasted turkey, boiled chicken, stewed goose, roasted chickens. Dimato wines are most often served with hot snacks and sausages, hams, tenderloin, omelettes, stuffed roast chickens, for young lamb on the grill, different species of fish, crayfish, clam.
Muscat white wines are served with plastic, potrochami (liver, the kidneys, lights), smoked meat, bow (raw sausage smoked like salami), nadenica (thin sausages). Dessert sparkling wines are commonly known as Bulgarian sparkling red champagne or white Pearl or Sweżet. They are drunk before, during and after dinner. Heavy sweet Melnik wines 13, Grozden, Malaga, Tarnovo and others are especially fragrant and pleasant to the taste.
The Thracian wine god Sabazios, who has long forgotten the language of Homer, tells you well!