In the global wine market, Bulgaria is traditionally regarded as a producer of red wines. The local consumer views it similarly. The truth is slightly different: white wines and rosés are produced and sold in volumes almost equal to red wines, and this has been the case for a long time. And although Bulgarian white wine is unlikely to ever compete with Moselle, Alsace, or Loire, it has its place in our local life and daily routine.
Dimyat is more of a Balkan than a Bulgarian variety, as it is found not only in Bulgaria but also in the region of the Serbian city of Smederevo, where it is similarly known as Smederevka. It is also widespread in Tikveš, Macedonia, in Romania under the name Semendru, and in Turkey as Dertonia. In Bulgaria, it is found along the Black Sea coast, in the regions of Shumen and Stara Zagora, around Varna, Pomorie, Preslav and Pliska, as well as in the Rhodope mountains: Haskovo and Ivaylovgrad, and also in the region around Chirpan. Dimyat is thermophilic and thrives in calcareous soils.
Recent DNA studies have identified its parents: the Moldovan Coarna Alba, whose genes are also found in Vrachanski Misket, and Gouais blanc, called the "Casanova of varieties," which is a proven parent of over 80 varieties, the most important of which are Chardonnay, Gamay, Savagnin, Furmint, Blaufränkisch, and Riesling, and whose first mention dates back to the 16th century.
Aromatic, floral, and ethereal, Dimyat is one of the most widespread local white wine varieties. It develops a fruity aroma with notes of ripe peaches, pelargonium, and linden. Its taste is soft with a pleasant freshness, and for this reason, besides light and aromatic wines, it is often used as a base for the most interesting Bulgarian brandies (rakia). Experiments from the last few years show that it is suitable for aging on fine lees, for oak contact, for blending with fresher varieties, and even for skin fermentation (orange wines).
Due to its aromatic profile, the variety pairs well with Asian cuisine, but also with Balkan güveç, fish with richer white meat, pasta and risotto with asparagus and/or creamy sauces, cheese-based desserts, and nuts.
