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By Manos Angelakis
Bulgarian Wines
In wine tasting, sometimes one has to suspend ideas conceived in the past and try to accept an experience that proves to be a notable exception to previous events.
I’m talking about Bulgarian wines. In the past, about 8 or 10 years ago, during a European trip I had tried a few bottles of wine from that part of the world that, frankly, I would not have wanted to wash my feet in. The wines were sour, highly astringent, and smelled intensely of what wine writers euphemistically refer to as “barnyard” aroma.
So, when my friend Hanna Lee told me that her company was working with a Bulgarian winery, and could she send me a few samples I thought “Oh boy!” But, deciding to suspend my previously formed opinion, I said “OK, go ahead; send samples”.
I’m glad I accepted the samples because the Tcherga Bulgarian wines were definitely not like the wines I have had before. These are drinkable, affordable bottles. Tcherga is a brand of Domain Menada Winery, located in Stara Zagora in Southern Bulgaria. Retailing at $8.99 for a 750 ml bottle and $15.99 for a 1.5-liter bottle, Tcherga has been rolled out in retail stores and restaurants in New York, New Jersey, Connecticut and Illinois in Fall 2008; nationwide distribution will begin in Spring 2009. They are created by master winemaker Snezhana Mutafchiyska, who has more than 22 years of winemaking experience. They express the terroir of the Thracian Valley, known for its moderate continental climate.
The samples I received included:
Tcherga 2007 Sauvignon Blanc & Misket (60%-40%)
Tcherga 2007 Chardonnay and Dimyat (60%-40%)
Tcherga 2006 Merlot & Rubin (70%-30%)
Tcherga 2006 Cabernet Sauvignon & Mavrud (70%-30%)
Tcherga 2007 Rosé Cabernet Sauvignon & Merlot (50%-50%)
All these are blends of noble grapes and indigenous varietals.
The Tcherga 2007 Sauvignon Blanc & Misket (60%-40%) is a fragrant wine, with honeysuckle, passion fruit, and grassy notes. Misket is unique to Bulgaria, but related to the Muscat family. It is a good complement to cold-weather Sauvignon Blanc, which can be somewhat austere; the Misket brings structure and freshness. The wine was aged on the lees for three months in French oak barriques.
Tcherga 2006 Merlot & Rubin (70%-30%) It is a silky wine with blackberry and black cherry on the nose and a vanilla/chocolate/dry fig finish. Rubin, a red grape, is a cross between Nebbiolo and Syrah. It produces full-bodied wines with velvety tannins. When blended, it adds a touch of vanilla, floral, and herbal notes. The wine was aged for eight months in French and Bulgarian oak barrels.
Tcherga 2006 Cabernet Sauvignon & Mavrud (70%-30%). This is a concentrated, complex wine with a soft texture and black forest-berry flavors. Mavrud, an ancient indigenous red grape has flavors suggesting cherries and blackberries. When aged, it reveals subtle chocolate and mocha notes. In a blend with Cabernet Sauvignon, Mavrud adds to the backbone, sharpens the spiciness and contributes to the aging potential. The wine is aged in 225-liter barrels for eight months.
These are the three wines that I have already tasted and I’m working on the rest. As soon as I have completed my tasting, I will be happy to let our readers know.
To your health!
© February 2009 The Oenophile Blog. All rights reserved.
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