Bulgaria: Mavrud and Muscat
Mavrud may mean black in Greek, but the wines I have tried from the grape of that name have been lighter than not. Exclusive to the Thracian region of Bulgaria, this unusual wine is pretty common through out the capital city of Sofia where I am currently residing.
The more familiar grapes of Cabernet Sauvignon and Merlot are widely used in Bulgaria, but I know those, and so I have been experimenting with this local variety. The examples I have been able to taste so far have been memorable for their forest floor flavors and soft tannins. It is a taste that is not familiar to US wine drinkers, but that may be its main charm.
In its youth there is a strong mushroom flavor although pleasant and far from overwhelming. With age there is little change in flavors, just a gentle overall softening. Without pronounced tannins to resolve with time, there is little that would allow this wine to develop in the bottle. The relatively high acidity keeps the wine fresh and allows it to survive at least the 15 years of the oldest sample I have tasted.
It is exactly this crisp acidity that makes Mavrud work surprisingly well with food. It stood up nicely to a steak and fries, and didn't over power a delicate pizza.
Chances are this is not a grape that is going to travel well, so any Mavrud you find in the States may well have lost its charm, but be sure to try it if you get the opportunity to visit Bulgaria (I recommend it, we are having a great time).
Muscat has been our favorite white to date. This grape is found in almost every wine producing region of the world, and the Bulgarians have been pretty successful with it. American wine drinkers often think of Muscat as being a dessert wine, but in Alsace, and Bulgaria, it is usually produced in a drier style.
The result is a floral wine with just a hint of sweetness. Lighter than a riesling or Gewurztraminer, it is reminiscent of both. The ubiquitous pizza joints that are found every few blocks here in Sofia almost universally have a decent Muscat on their menus. For about $7.50 in a restaurant or $4 in the store, this wine is not only delicious and surprisingly perfect with pizza, it is too cheap to ignore.
I am still working out how I am going to visit the widespread wine regions of Bulgaria, but even if I don't get out there in person, I will continue to do my part to help the economy, one bottle at a time.
The more familiar grapes of Cabernet Sauvignon and Merlot are widely used in Bulgaria, but I know those, and so I have been experimenting with this local variety. The examples I have been able to taste so far have been memorable for their forest floor flavors and soft tannins. It is a taste that is not familiar to US wine drinkers, but that may be its main charm.
In its youth there is a strong mushroom flavor although pleasant and far from overwhelming. With age there is little change in flavors, just a gentle overall softening. Without pronounced tannins to resolve with time, there is little that would allow this wine to develop in the bottle. The relatively high acidity keeps the wine fresh and allows it to survive at least the 15 years of the oldest sample I have tasted.
It is exactly this crisp acidity that makes Mavrud work surprisingly well with food. It stood up nicely to a steak and fries, and didn't over power a delicate pizza.
Chances are this is not a grape that is going to travel well, so any Mavrud you find in the States may well have lost its charm, but be sure to try it if you get the opportunity to visit Bulgaria (I recommend it, we are having a great time).
Muscat has been our favorite white to date. This grape is found in almost every wine producing region of the world, and the Bulgarians have been pretty successful with it. American wine drinkers often think of Muscat as being a dessert wine, but in Alsace, and Bulgaria, it is usually produced in a drier style.
The result is a floral wine with just a hint of sweetness. Lighter than a riesling or Gewurztraminer, it is reminiscent of both. The ubiquitous pizza joints that are found every few blocks here in Sofia almost universally have a decent Muscat on their menus. For about $7.50 in a restaurant or $4 in the store, this wine is not only delicious and surprisingly perfect with pizza, it is too cheap to ignore.
I am still working out how I am going to visit the widespread wine regions of Bulgaria, but even if I don't get out there in person, I will continue to do my part to help the economy, one bottle at a time.
posted by Wineguy at 7:33 AM
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