Bulgarian Heritage Dimyat Orange Wine, Via Vinera 2018 is no longer available

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Bulgarian Heritage Dimyat Orange Wine, Via Vinera 2018

White Wine from Bulgaria
A zippy Bulgarian orange wine, made from the white dimyat grape, vinified as though a red wine. With a delicious combination of peachy fruit, savoury herbs and sweet spice on the palate, the wine spends a little time in contact with the skins after fermentation, giving an orange tinge to the colour and a gentle grip on the palate.
is no longer available
Code: BG351

Wine characteristics

  • White Wine
  • Dry
  • 13% Alcohol
  • Oak used but not v. noticeable
  • Now to 2023
  • Cork, natural

2018 vintage reviews

Olive

Dimyat is the obscure local grape used in this lovely scented wine, with a backbone of peachy fruit and black pepper. Try it with cauliflower mac 'n' cheese. 

- Kate Hawkings

matchingfoodandwine.com

I’ve been enthusiastically cooking from Sami Tamimi’s new book Falastin this past couple of weeks and made his recipe for koftas with tahini, potato and onion over the weekend during a...
I’ve been enthusiastically cooking from Sami Tamimi’s new book Falastin this past couple of weeks and made his recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol. I picked an orange wine, Bulgarian Heritage from a producer called Via Vinera to pair with it on the basis that middle-eastern lamb dishes generally go well with orange wine but in fact it was the very rich tahini sauce which was spiked with lemon juice and garlic that really made the wine sing. The wine which comes from the 2018 vintage is made from a Bulgarian grape called dimyat and is quite aromatic with a pronounced flavour of dried apricots, quince, and yes, orange. Not at all scary so quite a good bottle to try if you’ve never had orange wine before. Particularly if you’re eating lamb, although the Via Vinera website also charmingly suggests it as ‘demanded company’ for seafood salads, gnocchi and pesto, salmon trout baked in salt, grilled pork chops and soft cheeses. 
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- Fiona Beckett

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