Table of Contents Introduction
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Chapter 1. About food
Three questions about food
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13 food and human body
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Energy in food
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Chapter 2. Students visits
Vila Melnik
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Medi Valley
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Golden bunch
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Vinary 2017
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Farm Meadows
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Chapter 3 About grapes and vine
Structure and chemical composition of grapes
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Technological chart of vine growin
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Diseases of the vine
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Benefit from grapes
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Grape treatment
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Wine from Melnik
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Chapter 4 Art and legends
Vine symbol
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The thracians
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Legend Wine
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Dionysus and the legend of wine
45
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BULGARIA It is not by chance that we, Bulgarians, tell a story about the origins of our lands. When God created the world, He had completely forgotten about Bulgaria. So the only thing He could do then was to shake out over these lands what was left of the contents of his already empty sack. Thus, although completely forgotten at first we were then generously bestowed a fascinating diversity of spectacular scenery - plains and valleys hidden between mountain ridge, rivers with lush flat banks, hills slopping down to the sea coast and... wonderful vines which found in these lands the unique conditions to thrive and yield grapes of superb quality.
Grapes are among the first fruit species to be domesticated and today are the world’s most economically important fresh fruit crop used to make a variety of fresh, dried and processed products such as wine. It has been said that “the secret to great wine starts in the vineyard,” and “you can make poor-quality wine out of highquality grapes, but you cannot expect to make great wine from poor-quality grapes.” Growing high-quality grapes for premium wine requires the grower to fully understand the principles of viticulture. 3
Three questions about food 1)How would you define nutrition? Food is the most important source that provides energy to the body. Therefore, a healthy diet is the best for the human organism. When we eat, we obtain vitamins, minerals, carbohydrates, fats and proteins necessary to not become ill. According to different types of food people feel differently: For example, when some people are depressed they would like to eat sweet foods, and when they are under stress they eat any food. The discovery of a new kind of food is a way of dating different cultures and their traditions. Food can be considered as a kind of passion as in music or arts. Therefore, nutrition should be seen as a kind of enriching the vocabulary of our taste receptors. 2)What information can give us the performance of a particular dish? The aspect of a dish has great importance. Each person orders a dish based on its type, which will eat if smoothes dish appetizing. Another important component is the smell of the dish. Even if it looks amazing, if it has an unbearable odor I do not think that anyone would like to eat it. Apart from the smell and the aspect, we define how it is prepared and is really something you will want to eat again. However, to have a "wonderful" dish its appearance and taste has to be unique. A very important aspect is how the dish is served. No matter how tasty it is, if you find something indiscriminately thrown in your plate, the pleasure of eating will melt. We receive information about the ingredients of the food through the colors we see. We realize if the food is a fruit or vegetable, meat or anything else. Through the presentation of the dish we get an idea of the experience of the cook. However, we have to know that the food in elite restaurants can not be compared to that of the thousands of ordinary restaurants. 3)Eating unites or separates people from different cultures? If you look at the different situations you can find division and unification through food. Let's take two situations where food more or less divides us. The first is: those people who are vegetarians and those who eat meat. Many people become vegetarians for one or another reason. Often a discussion is raised between vegetarians and those people who eat meat - whether it is right or not. All these topics divide somehow people. Another situation is: the food in different religions. We as Christians eat everything, but on certain days- fasts - we deprive of any animal products. Nevertheless, in other countries there are foods that are entirely banned. Muslims strictly obey "haram" (prohibited) to consume pork because it considered unclean. Hinduism forbids to eat veal and beef because the cow is considered a sacred animal. Quite often among Indians we meet vegetarianism. These rules in the different religions divide us as a society. Understanding the role of food in the cultural and religious plan is an important part of showing respect and responding to the needs of people from a number of religious communities. But we can always find a way to avoid uncomfortable situations if we have such a guest by offering a choice of vegetarian and meat foods. Therefore, we will show that we are familiar with their customs and we will show respect to them. Examples of uniting people through food for me are the holidays such as Christmas, Easter and even birthday parties. And not only, often preparing the meal itself unites us. Mother and daughter, grandmother and granddaughter learn together how to make a particular dish, so again our food gets us together and even teaches us. When people go to other countries they meet history, sights, but also the traditional cuisine. If they meet someone from the foreign country, they can quickly start a conversation – for instance, the differences in culinary traditions of both countries. So, they can learn a new recipe to try food that they haven’t known that exist. There is no man on Earth who has tried all meals. I would be happy if I have the chance to meet the culinary traditions of another country. 4
13 food and human body Hippocrates said, "Let food be thy medicine and thy medicine be food." I will try to show 13 foods whose shapes look like the human organs and are useful for us. I would like to find the link between diet and disease, and between food and health. 1.WALNUT - BRAIN The core of the walnut resembles the human brain and it is very good for it. One nut per day will improve your memory. Sometimes the walnut is compared to junk food because it contains also fat and calories. However, many studies appear in order to refute this assertion. Walnut contains essential oils, antioxidants, vitamins, minerals, protein and fiber, all these make it a very healthy food. The benefits of eating it are many. It prevents from depression. Moreover, it contributes to the health and strength of hair and nails; it inhibits the growth of the prostate, and reduces the risk of breast cancer. It also helps to prevent heart disease and gives a lot of energy.
2. TOMATO - HEART Tomato resembles the heart more than any other fruit or vegetable. Tomatoes are rich in lycopene, which gives them their red color. It has been shown that the consumption of lycopene reduces the risk of heart disease. Tomatoes are an excellent source of vitamin C, which also plays a great role in the heart health. Consumption of tomatoes, especially organic, gives us a better chance to avoid the development of cancer.
3. GRAPES - LUNG
Grapes have a resemblance to the alveoli of the lungs. Alveoli allow the oxygen to move between the lungs and bloodstream. A diet rich in fresh grapes reduces the risk of lung cancer! Grapes seeds contain a substance called proanthocyanin, which has a very favorable effect on asthma caused by allergies.
4. GINGER - STOMACH
Ginger doesn't only look like the stomach, but also helps for better digestion of food. It is used as a natural remedy of stomach problems. It is also used to enhance the immune system and to reduce cholesterol. It is a very good spice which gives an exotic taste to the dishes.
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5. CELERY - BONES Stalk of celery reminds the bones. It is extremely useful precisely for them to eat this vegetable. Celery contains silicon, which is part of the structure of the bones. Here is an amazing fact: the bones contain 23% sodium, the same amount of it is found in celery.
6. GRAPEFRUIT - BREASTS Grapefruit, orange and other citrus remind the mammary glands (located in the breasts ) of women. These fruits assist the movement of lymph. According to Dr. Moulavi, "grapefruit contains compounds called lemonoids that prevent cancer development."
7. CARROT - EYE The cut carrot really resembles the eye. If you look well you can see "iris" and "apple." Beta carotene, which gives orange color of carrots, helps to maintain good eyesight, protects against macular degeneration and cataract formation.
8. MUSHROOM- EAR When sliced the mushroom really looks like the ear. It is especially useful for our ears! Mushrooms are a good source of vitamin D which is vital for the prevention of hearing loss. So, it is recommended to eat mushrooms!
9. AVOCADOS – WOMB AND CERVIX OF THE FEMALE The shape of avocado resembles the shape of the womb. At the same time, avocados balance hormones and protect against cancer of the cervix. There is another interesting fact which connects them. To develop the human embryo it takes nine months, nine months are needed to avocados to turn to ripe fruit! Unique, right?
10. BEAN – KIDNEY Bean resembles the human kidney and perhaps that is why it helps to maintain the kidney function. By consuming legumes, we provide our organism to variety of minerals and vitamins. An interesting fact about bean is that it contains a large amount of fiber, protein and iron, which makes it extremely valuable food. Other foods which have beneficial effects on the kidneys, are cabbage, cauliflower, garlic and onions.
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11. OLIVES - OVARIES Olives assist the health and the function of the ovaries. An Italian study found that women whose diets include lots of olive oil, there are 30% lower risk of ovarian cancer. The reasons for this are unclear, but the beneficial fats in the butter may help to suppress genes predisposing to the development of cancer.
12. RED WINE - BLOOD
Red wine is healthy for the heart. This is an alcoholic beverage rich in antioxidants that protects the lining of blood vessels. Red wine is rich in polyphenols , one of them is called resveratrol, which prevents blood vessels from further damage. Studies show that resveratrol reduces bad cholesterol, prevent blood clotting and has anti-inflammatory properties which can further reduce the risk of cardiovascular disease. 13.FIG - TESTICLE
The fig is known in folk medicine with the capacity to increase sperm count in the male reproductive system and to overcome male infertility. Figs are rich in seeds and split when ripe. An interesting fact is that the ancient physician Avicenna has called the fig tree "fruit of longevity".
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Food energy Energy in - Apples
Some time ago I read a study about flavonoids like quercetin found in apples. It is an unique phytonutrient which can be obtained from apples. Also, there is natural quercetin in buckwheat and red onion which is used for salads. It is not surprising that apples provide a lot of oxygen to our body and reduce tiredness. They have the same benefits as doing exercise. When you choose to get energy from apples eat it with the peel because it contains large amount of quercetin. Energy in - Eggs Eggs are extremely nutritious, an excellent source of proteins and essential nutrients. They are full of the essential amino acid-leucine - a branched chain amino acid is essential to muscle health. Proteins found in eggs give you energy for a long time. That's way it is good to have an omelette not only at home but also when you eat in restaurants. It is a cheap meal choice and you can find it everywhere. In addition, it contains vitamin B which gives additional energy. Energy in- Youghurt Yoghurt is rich in zinc and probiotics and thus very good for our stomach. Probiotics are microorganisms that are believed to provide health benefits to our body. Zinc is an essential mineral well known as an “exceptional biologic with public health importance�, especially in prenatal and early postnatal development. If the level of zinc in our body is low, it slows down our metabolism and we feel tired and fatigued. Grapes - "TRAP" FOR SOLAR ENERGY Grapes are an excellent food and essential medicine. You can trust your taste and decide what kind to choose - red or white. Whether you are eating red or white grapes, their nutritional value can help you to improve your health in a variety of different ways. It is interesting to know how incredibly useful grapes can be for the human body. It can preserve and restore our power and energy, improve our health and increase our self- confidence. In 100 g of grapes there are 81.6 g of fruit water, 0.8 g protein, 0.4 g fat, with minimal amounts of cholesterol (6 mg%), 16.7% of carbohydrates (mainly glucose) and 1.2g cellulose. All of this gives 60-70 calories. The fruit is rich in plant cells filled with vacuoles which are degraded very easily by the human body and can be directly involved in our metabolism and the building of cell structures. This water in plant cells is the reason for the diuretic effect of grapes. Grapes are rich in sugars, of which the biggest share falls on glucose. It is interesting, that the sugar content is proportional to the ripeness of the grapes, and it depends on the sort. In some sorts of grapes, the sugar content can reach up to 25%, only glucose often exceeds 15%. Vitamin content is also high. It has all the vitamins that are important for the proper absorption of carbohydrates in the human body (mainly vitamin B1). The content of vitamin C does not exceed 8- 10 mg, but it is sufficient to meet the body's needs if consuming 0.5-1 kg of grapes per
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day. Vitamin C is utilized fully, because the grapes are rarely cooked and is mostly consumed fresh. The sweet dessert also contains iron, copper, cobalt, manganese, molybdenum, silver, zinc and others. With its great combination of energy and important nutrients grapes have been used not only as a food source but also for the treatment of many diseases. It is known that the laxative effect is due to the content of tartaric acid and a large amount of cellulose in the husks of the seeds. The tartaric acid neutralizes the peristalsis of the intestines and intensifies and tones. Grapes also cleanse the kidneys and are an ideal meal for diets of people with problems with the urinary system. Consumption of grapes also supports the function of the liver. The presence of large amounts of glucose relieves metabolism, creates glucose liquid around the liver cells and supports their function and regeneration. That is why the grapes are used in the diet treatment of chronic hepatitis, liver cirrhosis or gall bladder disease. Why did we forget raisins?! People have learned to eat raisins before knowing the magic of its juice. Today's scientists already know all about dry grapes - valuable nutritional qualities, much greater durability, a wide range of vitamins and easy storage. The first country to start producing raisins is the USA. Nearly 40% of the global amount of raisins are produced in California, followed by Greece 20%, Australia - 13%, Turkey 12%, Iran - 8% and so on. WHAT ARE RAISINS? It is a grape, with maximum water content of 14-16%. Energy in - Honey They say that honey is one of the greatest natural resources. Besides its incredible taste, it could be a solution to many health problems. Since ancient times, people have known that honey has healing effect. And nowadays there are hundreds of medical studies that prove it. Here are some of its greatest benefits. It is an outstanding natural source of carbohydrates that gives us energy and strength, makes us physically strong and reduces muscle tension. There is a big contrast between fructose in fruit and in honey. The glucose in honey is absorbed considerably faster. It provides an instant energy boost. It is advisable to take a spoonful of honey every day. A toast with honey for breakfast will instantly make us happier. Honey helps in conditions of insomnia, too. Instead of pills for better sleep you could drink a glass of milk with honey or hot chamomile tea with honey. There is no danger of addiction and nervous stomach. It is super delicious! Energy in - Oranges '' Oranges make emotions stronger and also, make us feel full of joy and happiness." -Tae Un Kim. Everybody wants to eat juicy oranges. They are especially popular among sportsmen and very active people because they give them a lot of energy. During winter and around Christmas people eat them more than any other season. It is good to have two oranges a day to energize and
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refresh ourselves. It is interesting that the orange is the third preferable strong pleasant smell after chocolate and vanilla. Energy in - Olives Have you ever felt exhausted and without a will to do anything? In this case, just have some olives and you will feel energetic and powerful again. Do it every time you feel tired . Soon you will be the happiest person and will enjoy your life!
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The “Vila Melnik� visiting Every year the students from 11th grade, specialty "Economy", establish their own training firm. This year my class has the opportunity to practice like a real firm too. Winegrowing is a tradition in our region and that’s why our main goal is to continue the tradition of our parents. Inspired by the project "Green skills for social agriculture" we chose the main activity of our company to be "Winemaking". In order to be better prepared for the future business, we decided to visit one of the most prestigious wineries in Bulgaria. During our visit, we learned a great deal of interesting and impressive things, which the cheerful team of Villa Melnik told us. Villa Melnik is located in Harsovo near Melnik, the smallest town in Bulgaria. Wine Cellar Villa Melnik is a family-owned of the producers of good wines from indigenous and international grapes with a distinct Melnik character. They own 30 hectares of vineyards near the town of Melnik and a modern winery, which is open for visitors every day. You can visit the vineyards and take part in the vine growing process, during pruning or harvest seasons wine tasting. The owner, Nikola Zikatanov, was born in a village across from the winery, Kapatovo, in a family with longstanding traditions in vinegrowing and winemaking. The team of Mr. Zikatanov took us on a winery tour of Villa Melnik. They made an introduction to the history and the unique terroir of the Melnik region. We visited the vineyards and learned about the traditional local varieties, the vinification processes and all about the way they cultivate their grapes and how they make the wine.
We learned that the winery is equipped with state-of-the-art appliances from leading Bulgarian and international producers. The stainless steel fermenters vary in capacity from 100 liters to 10 tonnes. There is a pneumatic wine press with a central membrane and a fully automatic bottling machine with a capacity of 600 bottles per hour. We visited the laboratory where the wine magic lives and where they analyse the grapes and the wine. The aging of their top wines takes place in underground cellar-tunnels, which go deep into the sandy hill behind the winery. These tunnels maintain constant temperature and humidity. Finally, our tour finished in the tasting room with wonderful panoramic view. There, we were introduced to the ways of tasting and we learned about the mistakes that beginner wine lovers make. Villa Melnik is visited by a lot of people from all over the world. They come to learn about this place and taste wines from grapes which are cultivated only in the Melnik region. The winery offers wines that can compete successfully on the world wine stage. Proof of this are the medals that Villa Melnik has won in various international competitions.
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My extraordinary day in Medi Valley My extraordinary day in Medi Valley began on Saturday - September 24, 2016 where there was a harvest in the valley of river Struma. For some people this event was a celebration, but for others a normal weekday. Of course, for Medi Valley Winery it was a working day and also an Open Doors Day. Dozens of fans and connoisseurs of good wine followed closely the path of the Bakhus elixir from the grapes to the bottle. I was there as well. I know that MEDI VALLEY WINERY is a classic wine complex, built in 2007 in the village of Smochevo at the foot of the southwestern Rila Mountain, 630 meters above sea level. Thousands of years ago, the lands along the middle reaches of the river Struma were inhabited by the Thracian tribe called Medi. Besides the legendary Spartacus, the Medi are known for advanced viticulture and enology, and the cult of wine. It consists of a modern winery and 370 acres of vineyards. In the production of the winery there is a place where the grape is processed, another place where initial winemaking is done, a storage of wines and a place where bottling is done. In the basement, it is the cellar for aging the wine in barrels and aging the bottled wine under optimu conditions (temperature and humidity) prior to their implementation. The unique and gracious viticulture terroir favors the cultivation of both white and red varieties. In 2010, MEDI VALLEY WINERY has started implementing a new concept of winery, which aims to become the pearl of Bulgarian southwest. They create interesting, rich terroir specific wines with own style and unique character, which are made from specially selected varieties of grapes at optimal ripeness. The attractive geographical location of the winery, the conditions available and the good wines that are offered, honored with prestigious awards at national and international competitions convert MEDI VALLEY WINERY in a charming destination for wine tourism. In MEDI VALLEY WINERY I saw many people - guests and friends of the winery. All of them have responded to the invitation of the management team - to get involved in the operations of processing the grapes harvested in 2016, and to see how a normal working day is running out during the grape harvest.We had the possibility to touch the grapes with our hands. It was an unique feeling. They select it and then it is turned into wine. We all observed the whole process, how the grapes in boxes, pass through the sorting belts where untiring hands allow only good grains to become the basis of a new wine. This wine will conquer us with its scent, then it will become clear, it will develop and shape during the next months until it reaches the maximum harmony. I tasted the wines from the barrels where the highest class of wine matures. I took some pictures of myself with the gold rhyton won at the biggest international competition in Bulgaria in 2015 ‘Winery of the best white wine vintage 2014’ - Eccentric Inkanto x Chardonnay Sauvignon Blanc. Many of the connoisseurs tasted iconic series of wines such as - Incanto, Excentric, and the bestseller A Good Year. The most patient visitors were able to test the barrels from the cellar. Especially for the Open Door Day they opened their last two bottles of their first great wine. Due to this wine MEDI VALLEY became a factor in the Bulgarian wine producing - it's called Incanto Merlot 2010. Besides, it was a pleasure when they showed us how it has evolved during the years 2011 and 2013. There were also small wine explorers. For them, of course, there wasn’t any wine but grapes, games, cake and hugs with their mothers. But they took me back years ago when I wanted to know why was my dad spinning the cup and what was so looking into it. I understood. He was glad to see recreated in unique colors, aromas and flavors solar energy. Because, as he says, the wine is just that. I remembered something else: if you touch the unique place called MEDI VALLEY WINERY, you will become a friend forever. Golden bunch
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The festival "Golden bunch -2017" - a celebration of young/new wine and folklore The festival "Golden bunch -2017" is the sixth edition. The idea of organizing it originated in 2012 as a project for rural development. After that, it was conducted by the Association "For Melnik" together with the Municipality of Sandanski, and this year its organized completely by the Municipality of Sandanski. The festival is held in February, when is the holiday of the vinegrowers Trifon's Day. During the festival days the smallest town in Bulgaria, Melnik is visited by many people from Bulgaria or even foreign countries. It is a very popular festival – local people revere it because it is their livelihood – the growing of grapes and the producing of wine. At this festival wine producers from the region present their products. They participate in two competitions – the first one for winemakers with wine Melnik topaz - these are the wine cellars and the other for domestic wines made of Wide Melnik and Bouquet. This year, the first competition was attended by nine wine cellars. However, the number of domestic wines is much higher because almost all residents make wine for own consumption and they are proud of it. So, taking advantage of the festival days, a group of participants in the "Green skills for social agriculture" visited the town of Melnik. Surprisingly, we learned that, in addition to the wine exhibition and the rich folklore program, in which took part current and former students from our school - ZPG, this year the festival has a charitable cause. The funds collected from it will be given to a young man who needs a medical treatment. He has a transplanted kidney and he needs a life support therapy. Taking part in the festival helps us to meet many wine produc- ers. We had the opportunity to talk to them and to enrich with information the catalogue, which we prepare for them and their products. 1. SINTICA Wine Cellar Sintica is the new face of the Complex Experimental Station established in mid-20th century in Sandanski. In the past, new branches, variations, and the unique grape varieties Melnik 55, Melnishki Rubin, and Sandanski Misket were developed here. In 2006, the brand new modern Sintica Winery Complex was built: it inherits the traditions of the old winery and carries a new ideology: developing the potential of the local Bulgarian grape varieties. La Poesie, Renaissance, Le Passionnel, Explosion, Sinti, Conomladi. Preferably book in advance for wine tastings. 2. DAMIANITZA WINERY Damianitza's mission is to make premium wines that appeal to cosmopolitan wine drinkers, while reviving the legacy of winemaking in Bulgaria. The winery was founded in 1940, and purchased in 1997 as part of the country's post communist privatization process. The current bottling capacity is 2,000,000 bottles, which makes the winery one of the top five main players on the domestic market. The terriroty of the vineyard is partly occupied by Livadi Estate Livadi, a polyculture farm that grows sustainably various animals, where each animal has access to clean air, water, and sunshine. 3. VILLA MELNIK . Wine Cellar Villa Melnik is a family-owned boutique winery that focuses on wines from indigenous varieties. It provides excellent opportunities for wine tourism: you can enjoy walks through the vineyards, tours of the production facility, wine tasting, corporate events and team-building. Notably, the winery's oak barrels age inside underground cellars dug into the sandstone. Depending on the season, visitors can take part in the vinegrowing and winemaking processes or blend their own wine. The winery has wheelchair access and a suitable caravan parking. 4. ORBELUS Orbelus produces wines from certified organic vineyards. The architecture of the winery is unique: it is shaped like a wine barrel that is half-burried in the ground. Inside, the production facility is modern, and the floor below the ground where the wine ages contains eighty French barriques. Visit the winery to learn more about organic winemaking and to taste the wines from the unique local grape varieties Melnik 55,Rubin, Sandanski Misket blended with French grape varieties 13
5. ZLATEN ROZHEN Zlaten Rozhen owns vineyards in the village of Kapatovo and produces excellent boutique wines.The winery is open for wine tours and degustations. Zlaten Rozhen also owns a hotel with a restaurant and a tasting room in the village of Rozhen, as well as a hunting company with two hunting areas, Lopovo and Studenata Voda, which are situated near Sandanski and Pirin national park. 6. RUPEL The vineyards of family-owned winery Rupel are situated near the villages of Dolno Spanchevo and Harsovo. They grow Bulgarian, Italian and French varieties: Melnik55, Merlot, Caberner Sauvignon, Marselan, Sangiovese and Nebbiolo. Rupel’s new boutique winery opened in 2015. There, you can learn more about the production process, taste the wines, and take part in vine pruning and harvesting.
7. ORBELIA Orbelia is situated at the foothill of Belasitsa Mountain and carries its old Thracian name, which means "white, beautiful mountain". The winery opened in 2013 and has a modern production and laboratory facility. Some of the wines age in French, Bulgarian, American, and Hungarian oak barriques. The exterior and interior of the winery convey the spirit of Bulgarian culture and traditions and are a perfect backdrop for wine tours and tastings. 8. PRI SHESTAKA The Manolevi Family are one of the oldest winemaking families in Melnik. They call them Shestatzite ("The 64 ones") because at least two of the members of the family have six fingers on their hand. You can visit their old cellar, which is partially dug into the sandy hills of Melnik, where the wine ages in oak and chestnut barrels. 9. VILLA ILIA
The vineyards of Villa Ilia are situated near the village of Levunovo, which is also the birthplace of the owner. You can taste and buy his wines from his two wine stores in Melnik (the Blue House) and in Sandanski. 10. VIA VERDE Via Verde produces boutique wines from classic and local grape varieties, carefully grown in their vineyards in Levunovo village. Their winery is planned to be built nearby. 11. STRYMON Strymon was created by a group of enthusiastic friends, brought together by their love of good wines and the traditions of the Melnik region. The vineyards are near Levunovo, and the wines can be tasted in the authentic cellar of Lumparovata Kushta in Melnik. 12. KAPATOVO . Kapatovo Gardens and Vineyards is a family-owned estate with vineyards and orchards with apples, peaches, cherries, and pomegranates. In a region with traditions in vine-growing, Kapatovo started a new story by introducing grape varieties that are not typical for the region. Their wines are vinified in Damianitza. 13. SVETI VRACH The winery was founded in 1994 and produces wines from its own vineyards, situated near the city of Sandanski. The production facility and store are just outside Sandanski, on main road E79.
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Vinary 2017
On 25th February, 2017 the participants in the project “Green skills for social agriculture” visited Plovdiv
a town where the International Fair was hold. We had the opportunity to see and talk with representatives of wines, manufacturers of traditional meat and dairy products, fruits and vegetables canned , organic foods, sugar and confectionery, traditional and modern dishes. What did we see and learn by visiting these international exhibitons:
1. Winery 2017 2. Food Teh 3. Horeca Plovdiv 4. Sapori d’Italia We saw a wide variety of wines and we found out which of them have received a Golden Riton: The white wine that was chosen - Cabyle Chardonnay and Sauvignon Blanc - Villa Yambol. From the last year's harvest was awarded Chardonnay Elenovo made by Edoardo Miroglio. Rose varieties– Gradn Prix Golden Rhithm Rose - The Black Sea Gold. For the first time the Golden Riton was received from Oryahovitsa winery for their Rose– Gaetan Rose. The Executive Director of Peshtera Winery – Plamen Boykov was also awarded. Kosta Kostov, from Sandanski, was also awarded for his annual contribution to the development of the
wine – sector. The company "Niko" offered us to try their different foods. This is a pastry shop, which started its work 16 years ago in a town called Asenovgrad with only three employees. The company produces homemade ice 15
cream, and various kinds of special bread. At present, there are 38 employees. They participated at the exhibition for the first time and presented some of their products: hand made candies, truffles, profiterole, cakes with fluffy crust and Belgian chocolate, bread baked on stone with spelled and others. The company Marshal 91 Ltd was established in 2012. Its main business is growing its own apple, cherry and plum plantations and manufacturing fruit juices having the Bagra trademark. The main activity performed by the company is production of 100% apple juice, cold pressed, with no additives like water, sugar, preservatives, coloring agents, etc, as well as mixture of juices. ✓
Apple and plum juice
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Apple and berry juice
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Apple and sour cherry juice
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Apple and grapes juice
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Apple and raspberry juice
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Apple, pear and quince juice
The production process is performed with high quality,
professional
high-tech equipment produced by leading manufacturers. Du Chef Gourmet truffle cheese If you are looking for the ideal food pairing for a fine glass of wine, Chef Radichev’s Gourmet Cheese is your answer, a unique and amazing taste of Bulgaria! Elegant and sophisticated, these cheeses will add a gourmet twist to your breakfast, dinner or party, suitable for any occasion and a perfect gift for every taste. Every cheese lover will find the perfect rose, white or red wine food pairing in “Du Chef” gourmet cheeses. We have received information about many wineries and we will share lessons learned for two of them: YAMANTIEV’S WINERY Yamantiev’s winery is situated in Bulgaria’s best region in terms of soil and climate conditions for growing high-quality red grape varieties. The winery is situated in Ivailovgrad, a small city in the South-Eastern part of Bulgaria, 5 km away from the border with Greece and about 60 km away from Turkey, at the foot of the East Rhodope Mountains. 200 ha of vineyards were planted from 2006 to 2014 with different varieties incl. the french-originating Merlot, Cabernet Sauvignon, Syrah, Carmenere and others. The professionalism and knowledge of Mrs. Yamantieva – our technologist, and the modern approach to the wine process development of her husband – Mr. Yamantiev, allow the age-old winemaking tradition of the unique region of Ivailovgrad, Bulgaria to be continued and give our customers the opportunity to touch the history of a wine family in each bottle we produce. 16
Villa Vinifera Established back in 1936, Villa Vinifera is proud of its specially selected wines created with love, care and attention to every grain of grapes.
It was built by a German architect whose name is lost somewhere in time, but the found archival drawings and documents confirm it and create a sense of professionalism. Its first name is "Misket". Since then the winery have never stopped working and always as a place for special clients and guests with limited edition wine. In the winery are working people who not only love their work but also live with the transformation of the liquid from must to wine. The farm "Nedko Mitev" is related with dairy production. Yogurt is produced by protected technology, from selected milk. Nedko Mitev handles over 60,000 acres to receive our animals quality food, which we know is clean and unmodified. There are many interesting advertising brochures . Brochures in the shape of the map of Bulgaria and brochures with yogurt. The fir “„Besst drink“ were developed 4 main drinks featuring seven herbs: TONIC or “Besst active” with an extract of Tutsan (Hypericum perforatum) and Thistle (Onopordum асаnthium), seasoned with lemon juice and mint. SOOTHING, relaxing or “Best chill-out”, with an extract of Speedwell (Veronica officinalis), Nettle (Urtica dioica) and Cinnamon (Cinamonum Zeylanicum). RESTORATION, “Best romantic”, with an extract of Ginkgo Biloba (Ginkgo Biloba) and Calendula (Calendula officinalis), seasoned with grapefruit juice. STRENGTHENING, refresh or “Besst Cool” with an extract of Golden root (Rhodiola rosea) and Ginkgo Biloba (Ginkgo Biloba) with natural aroma of coffee. In addition, we developed also a drink for children with strawberry juice and without herbs. We met with Bozidar Dokov. He works in the Agency for the vineyard and the wine, in the region of Blagoevgrad. He is a member of the jury that awarded the winemakers. He promised to give us an interview soon. We, the students of ZPG, did not drink wine but we tasted some varieties of soft drinks and foods. The whole day was very exciting. We came back tired but very satisfied! We will gladly go to Winery 2018 next year. So we can make a comparison and strengthen the knowledge acquired during the project.
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Farm Meadows Farm Meadows is a multicultural company in which different farm animals are bred. They grow up in grasslands. It’s located 6 km away from Sandanski and it is near the villages around the town area. Philip Harmanliiski is the owner of the farm. Mr Harmanliyski is inspired by the American farmer Joel Salatin from “Polyface farms”. He and his team perceive and accomplish his ideas. On the fields meat-breed chickens are raised. They graze grass and breathe fresh air. The birds are placed in crates and are protected from predators. Every day the crates are moved and that prevents vermin attacks. Their food is free from Genetically Modified food, hormones and antibiotics. Birds are treated with herbs and through isolation. The birds grow slower as they are in their natural cycle/they grow for 90 days instead of 30 like the industrial chickens/. Their meat is more structured and it requires a longer treatment. However, there are not only chickens but other animals too. The growing process in birds is similar and their idea is to imitate nature. Cows are in a new pasturage every day in order to be as far as possible from their excrements in which flies have laid their eggs. After few days chickens are allowed to feed on the grassland where the cows have been , so the birds can eat the bugs and larvae. In this way, the birds have food and the pasturages are clean of flies. The sun destroys parasites and the grassland is ready for a new cycle of the cows. The food of the pigs is mixed with wheat and corn. They are left to run free and make mud baths. Mud baths are important because they cool down their bodies, kill parasites and protect them from the sun. The fat of pasturaged animals is rich in omega 3 acids thanks to the chlorophyll in the grass. When the grass needs to be cleaned from weeds the pigs are the main helpers. They dig, grub and do the excavators job for free. As Salatin says – on the pigs
forehead is written “I am ready to do anything in return of corn”. In order to lure them they put corn between the different layers. That is irresistible lure for the pigs. While looking for the corn they dig up the barn. That helps to aerate and stimulate the compost process. The next step is to bring worms, because they turn organic matter into humus that gives life and health to plants. When the worms finish their work the livestock bedding is returned into the grassland as humus. In that way the cycle ends and everything is used.
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Structure and shape of the grape The grape consists of two sharply different parts: the cluster that represents the skeleton of the bunch, and the actual fruit - grains. The clusters are attached to the nodes of the branch. This part of the cluster is called the handle, perhaps it is wrong if the bunch is a single fruit. The length of the handle and the type of grape vary in the different grape varieties. First, a separate branch of the cluster is a tendril. Often it is missing or dries and falls before flowering, sometimes it turns into a small side cluster, as is the case in bunches with aliform form (Petit Verdot), or develops in normal cluster, as double clusters. The characteristic shape of the cluster is determined by the shape of the secondary nodes of the cluster, ending in the stalks, which are nipples. For example, the bunch has a conical shape when the base of the top nodes of the cluster becomes shorter and smaller. The bunch is cylindrical, when the branches have the same length. The cluster reaches its final size when the grape is ripened. At the beginning, it is very green. Although, it loses part of chlorophyll, usually it stays green after ripening the grapes. In some varieties, however, it turns in (Malbec). The handle undergoes a maturation process at the same time the rod on which it is situated; it darkens and dries the tissue and become hard, that is why the separation of the clusters is difficult. Berries are fastened on the stalk (bed). The structure of the clusters depends on the length of the stalk. If the stalks are long and slender the grains are separated from each other and the clusters are loose. In some varieties, conversely, stalks grow fat and remain short. In this case, the clusters are concise and the grains - compressed and flattened. The loose clusters are inherent in the dessert varieties while wine grapes is in the most compact clusters. The following table indicates the percentage weight of various parts of bunches before maturation and after that. 19
Parts
Before maturation
Maturation
Cluster
10 to 20
2 to 4
Beans
80 to 90
96 to 98
Meat
65 to 80
75 to 85
Cuticle
15 to 24
15 to 20
Seeds
5 to 9
3 to 6
Grapes:
Grains:
Also, pointed measurements made in 1893 by Girard and Linde concerning the four varieties, as well as new data and Payne Maurier. Mechanical construction of the cluster and the grain at maturing according to Girard and Linde By Payne and Morier
Cabernet
Merlo
Malbek
Petit Verdot
Average weight g
1,32
1,62
1,60
1,83
Flesh,%
74,4
78,8
82,9
76,0
Zipper%
19,8
16,4
14,2
21,0
Pips%
5,8
4,8
2,9
3,0
Parts of the grain:
Structure and chemical composition of the cluster
In a normally developed grape cluster represents a 3 to 7% by weight. In spoiled or affected by cutting grapes, this percentage can be much larger. Bunches with small grains have proportionally bigger cluster. From a chemical point of view, the cluster approach the leaves and mustache. It is low in sugars, medium rich in free acidity and is very rich in acids converted into salts, because it contains many mineral substances. Cellular and juice has a high pH, over 4 clusters are particularly rich in polyphenols. Contrary to general opinion insistence (soaking) of the clusters in the production of red wine grapes Oron does not cause increase and decrease the acidity of the wine with significant increases in pH.
20
This table has a chemical composition of clusters of four Bordolezki variety grown in the same soil. Red varieties vary from white with higher content of polyphenols Chemical composition of the cluster
(Leonyan, 1951) Cabernet Sauvignon
Merlo
Malbek
Petit Verdot
Bunch,%
2,9
2,7
2,4
1,7
Grains%
97,1
97,3
97,6
98,3
Average weight g
1,22
1,65
2,70
1,37
Flesh,%
87,4
88,4
91,0
87,6
Zipper%
8,7
7,9
6,5
6,9
Pips%
3,9
3,7
2,5
5,5
Parts of the grape:
Parts of the grain:
Content of 1000 at maturation The stalks are particularly rich in phenolic compounds. Indeed, by leaving bunches of grape pulp the permanganate index of red wine increases significantly. The presence of leucocyanidin in red wines was demonstrated by Ribera-Geyon. He has found that clusters give the wine around 1/3 of the total leucocyanidin. In 1910, Lasbordes proves that the tannin in the vine and wine have the properties of leucocyanidin. Rosenheim confirmed that in 1920.
Structure and chemical composition of the seeds Grape must normally contains four seeds originating from the four ovules found in the ovary. Very often, the number of seeds may be larger - when the ovary contains more than four ovules. Almost always, however, the number of seeds is less than - three, two and one often due to lack of or damage to one or more ovules. Sometimes, due to improper fertilization, grains have no seeds or seeds are smaller than normal. In such case, the not swollen grains remain small, although they may ripen and accumulate more sugars. This damage is called Milerandazh; if it is very common it causes severe reduction of yield. 21
The absence of seeds in the grains is a characteristic which is preferable in dessert varieties, but also for the production of raisins. The lack of seeds depends on the ability of grains of some varieties to develop without being fertilized, or usually due to improper formation of the ovules of all grains. The development of seeds is essential for the size and the composition of the grains. Proportion
pH
Free acids
Salts
Assembly the cations
Wine acid
Apple acid
Lemon acid
on
Assembly on
Soluble polyphenols
aniions
cluster,% Sauvignon
6,8
4,08
88
102
190
94
80
6
180
5,4
Semillon
5,9
4,30
58
104
162
86
80
5
171
6,8
Cabernet Sauvignon
8,1
4,52
67
138
205
62
98
10
170
12,0
Merlo
The weight of the grains is based on the number of seeds.
Structure and chemical composition of the cuticle The cuticle consists of epidermis and several layers of cells located underneath. It is that part of the grain, which is removed by crushing them. The distinction is difficult. According to Girardello Linde the skin represents 6 to 9% by weight of the grains. Cuticle plays an important role in winemaking. The cuticle consists of 6 to 10 layers of cells. To the surface of the grain cells are smaller but have a bold walls. The internal cells are larger, but with thinner walls. When the grain is cut it shows that between the skin and the flesh there are not borders. Chemical composition of the cuticles The most characteristic skin substances are yellow and red pigments. They appear in gray grape and maximize the volume reached at full maturity.
Grapes healing effect and chemical composition The flesh of the grape and the extract from its seeds contain powerful antioxidants (proanthocyanidins and resveratrol). They are also insurmountable barrier against harmful UV-rays of the sun. Therefore, grape oil is the main ingredient in many sunscreen lotions. Red grape cuticle contains resveratrol and its seeds together with certain substances in grape seed extract protects the body against the development of tumors. Such effects have phytonutrients ellagic acid and quercetin, which are also contained in the fruit. Grapes favors the prevention and treatment of heart disease, thanks to that it contains glucose. It is enough for the normal function of the heart to take 200-300 grams of ripe grapes per day. Glucose is a physiological stimulator of the heart, supports the processes of 22
oxidation and metabolism. Therefore, grape sugar participates in the energy balance of the human body. Again, the ingredient resveratrol in grapes regulates blood sugar levels, which is important for people prone to diabetes. An important factor for prevention of the disease is to maintain a normal body weight. The antioxidant resveratrol helps to reduce excess fat deposits in the body and prevents re-deposition. The grapes increase resistance of the liver cells and it acts as an antidote. Grapes has excellent properties for visually impaired. Regular consumption of fruit limits the risk of vision loss associated with aging, known as macular degeneration. Studies show that three servings a day reduce the risk of this degeneration on average over 36 percent. Grapes are strongly recommended for tuberculosis and other acute and chronic diseases of the lung. It is better to be consumed by asthmatics and people with chronic bronchitis. Grapes clears the airways of mucus and phlegm.
23
Technological chart of vine growing
1.Tilling of the soil 1.1 Autumn ploughingNovember-December 1.2 Spring ploughing-March-April 1.3 Cultivation-May-June 1.4 Earthing up by hand 2.Applying fertilisers 2.1 Manuring 2.2 Spraying ammonium nitrate - April-May 2.3 Spraying superphosphate-November 2.4 Using sulphate-November 3.Irrigation 3.1 Watering by hand 4.Pruning 4.1 Pruning by hand (breaking off sprouts and tying them up) - March 4.2 Pruning and passing through wire construction—May 5.Gathering the harvest-September
24
Diseases of the vine The Manna is the most widespread disease on the vines and it is caused by the mushroom Plasmopara Viticola. It attacks its green parts but it is most dangerous when it infects the grapes and the leaves. The leaves, infected by this disease, die and fall down. The grapes start to form spots with white coating on them. Later on, the spots become brown and the texture becomes dead. When the spots are in the center the whole grape dries down. If any protective operations aren't done on the vineyards, this disease would damage and destroy the whole harvest. A successful fight against it can be made in a few steps. Spraying is done depending on the development of the manna, the weather and the increase of the vineyard. It is sprayed sometimes in May and June in the time of the blooming when the weather is cool and there is intensive rain. The aim of this spraying is to cover all the green parts of the vine with fungicides and to protect the vine harvest from infections if there is a long raining time. The next spraying is after 10-14 days but when the weather is rainy it is sprayed in 7-8 days. The spraying usually ends in the end of July. The last one or two sprayings are made with only honey products which are hard to remove by the rain and protect the most active leaf mass from the manna. The vine is attacked by some different groups of mites. The vine mites, almost invisible for a human eye, are small spiders. They stay overwinter time in the holes of the crust and the upper part of the vine in groups of 50-150 or more. During the year, they develop several generations( 6-8 ). The female mites have from 40 to 150 eggs which are hardly seen by a human eye. Maggots will be hatched from them in7-8 days and for 12-15 days they will be transformed into adults. They are found on the bottom side of the leaves. Beside the leaves, the mites also suck from the grapes and the green grains. The place where they suck has black dots. Spots are formed on the grains and they look very dirty. The grapes and the branches become gentle with a dirty green color and become very easy to break.
The mites attack every kind of grape, but they prefer the muscadine and the sorts which leaves are strongly hairy on the bottom side. If there is no fight against the mites the grape doesn’t harvest well and it is covered with spots, and the vine freezes easily. The fight against mites is in the fall and spring time. In the fall there is a spraying after the leaf fall. In the spring an early spraying is made. The most effective spraying is when the vines start to grow leaf buds. In this period the mites are out of their holes and have attacked the buds and then it is the most effective time to get rid of them. The second spraying is made after 10-15 days after the first one. It is possible to spray at the same time for mites and manna when the specific products are combined. 25
BENEFIT FROM GRAPES Grape is a perfect fruit for supplying our organism with energy. The reason is that grapes contain plenty of easy for consuming sugary vitamins as vitamin B and C, minerals and microelements as calcium, potassi-
um, iron and magnesium. Almost everything that nature can give us is in it. That’s why it has benefits on the nervous systems and muscles. The grapes have an excellent refreshing effect. It’s perfect for those whose energy needs are bigger, like growing kids and athletes. History: The grape is an ancient fruit and it was known in the near East seven thousand years ago. Its healing abilities were known from the Thracians and the Ancient Greeks. Grape is one of the most useful product for man. Evidence for that can be found in the ancient times. Grape curing, known as ampelotherapy, is mentioned in lots of ancient scientist works. Dioscorides, who lived in Nerone’s time, talks about ampelothera-
py for the first time in his five books called “De material medica”. Later, Pliny the elder shares his observations on the effect of the grape juice as medicine in his book “Naturalis Historia”, book 23. In the fifth century B.C Hippocrates gives advice for using grape as treatment for the eyes. In the 164 DC Galen discusses the perks of grape in lots of human organism diseases. In the middle centuries many doctors confirm the grape curing as useful. In the end of the 19th century in Swiss resorts the most used fruit is the grape. 70 years ago in Bulgaria was found the first grape clinic by doc. Nikolay Spirov which was placed in Saint Konstantin and Helen. Unfortunately, the place was closed at the beginning of the WWII. Health: Rich of polyphe-
nols
found
the
black grape) and
powerful antioxi-
dants, the grape
gives the body
elements
protective proper-
ties
working in differ-
ent levels. It pro-
tects the cardio-
vascular
with slowing the
aging
process,
decreases the for-
mation
of
‘bad’ cholesterol
and improves the
blood vessels sta-
bility.
in
(mostly
with
which
are
system the
Swiss scientists had found out that consuming grape regularly can decrease risks of having a dementia and Alzheimer also strengthen your memory. Antioxidant characteristics of the grape protect the skin from ultraviolet light which causes skin cancer.
26
Grape treatment Modern scientists are facilitated by sophisticated instruments and equipment. But how did Sumerians and Romans know all about treatment with grape and wine? In Sumerian cuneiform
plates could be seen the name of goddess Geshtinanna – Heavenly vine who represents an Amageshtin which means Mother vine. The Sumerians gods often finished their celebrations with vine and grape. In the second half of the XIX century Switzerland’s doctors upgrade grape treatment in
combination with climate and mineral water. After that, Italia, Russia and France started using the grape treatment. In 1933 in Bulgaria is founded a sanatorium for mineral water and grape treatment. The grape treatment is used successfully with people who have liver diseases because
grape sugar increases the defending power of liver and has antitoxic effect. RBC and hahemoglobin increases their values. The grape juice has a favorable effect on the gastrointestinal system. It also helps patients who have gastritis in which the secretion and the acidity of gastric juice are increased, there is a
sharp decrease. Constipation disappeares, the general condition improves immediately, pains and heaviness in stomach also disappear and appetite inreases. This double impact of the grape on the dynamic of the gastric secretion is explained by the normalizing effects on the autonomic nervous system. In order the grape to have a beneficial effect on the digestive system it is
very important when is taken - before or after the food. On the one hand, eating a kilo of grapes on an empty stomach causes slight loosening of the colon, on the other hand, eating it after the meal causes a feeling of fullness and weight. In the empty stomach, it stays for some time and quickly enters to the duodenum, where with heartburn irritates the mucous membranes, and in
neuro-reflex pathway stimulates the secretion of bile and pancreatic juice. The grape treatment is recommended together with medicaments and climatic treatment. It helps to enhance the immune system, improves the metabolic processes, increases the alkaline reserve of blood, intensifies coughing , normalizes breathing, clears secretions, removes
fatigue and sleepiness, a person becomes cheerful and efficient. It strenghtens the bones. Until now, all we knew that the reduction of calcium is responsible for osteoporosis and bone fragility. Global studies show that a large role in protecting bones from thinning with age plays the pine. The grape is rich in large amount of natural salt of boric acid. In a glass of grape juice or
wine there is 1 mg of pine. In addition to grapes, but in less quantity, it is also contained in apples, pears, almonds, plums, and carrots. In women over 45 years of age , in order to protect their bone system it should be taken 3 mg of pine per day. Calculate how much more pleasant 27
is to drink a glass or two of grape juice or wine instead of taking medicaments. However, we should not think that the pine is the panacea and that it will cure all deseases, it is very important to monitor the level of calcium. Wine form Melnik THE TERROIR The natural and climatic conditions in the Melnik region are some of the most favourable for wine production in Bulgaria. This is the warmest and sunniest part of the country. The climate is Mediterranean with a vegetative period of 224 days, average temperature sum of 4385 C°, and absolutely no sources of pollution. Our vineyards are situated on a hill with south exposition. Our vineyards are exposed to a light breeze, which comes down from the slopes of the surrounding mountains Pirin, Belasitsa, and Slavyanka and it does not allow mists or humidity to linger on the vines. The terroir is characterized by sandy soils, which allow water to seep through, as well as limestone and volcanic deposits from the nearby extinct volcano Kozhuh. We do not treat our vineyards with any pesticides and do not use any damaging practises that may create pollution or in any way harm our grapes or the people who enjoy our wine. The wine is the alcoholic beverage made from fermenting the grapes and it is famous all over the world. But only few know all the things that are necessary for the wine. The commonly known things are that the wines can be classified into red and white wines. The red wines are prepared from soaking the grapes including the skin and the white wines are made from removing the skin of the grapes after fermentation. Do you know that drinking red wine has some health benefits? Do you all know that there are special wine glasses for all the types of wines available? And these wine glasses serve a major part of the taste and flavor of the wine. Here comes the other important thing for the wines like serving and storing temperature. The wines should be stored and served at a correct temperature. Otherwise, they will lose their wonderful characteristics.
Not many people in this world are aware of these things. So here we come, to let you know all the important things about the wine online. Each page on the site has been developed carefully in order to give correct information to our online visitors. The page, history of the wines gives you the brief knowledge about the wine cultivation in the world. In order to help all levels of wine drinkers there are many photo galleries, articles, video clips available. These will help to get interested in the mesmerizing world of wine. The wine making page helps you to produce wine as a home product in a hygienic manner. This is a superb place if you would like to know about the wine calories. Since there is no information regarding the calories on the bottles. Different types of grape varieties that are used to make different types of wines like red and white are also available. The wine equipment helps you to start your own winery either at home or in your vineyard.
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FACTS •
One ton of grapes makes about 60 varieties of wine, or 720 bottles. One bottle of wine contains about 2.8 pounds of grapes.
•
Bubbles in wine have been observed since ancient Greece and were attributed to the phases of the moon or to evil spirits.
•
Traditionally, firstly, the lighter wines is served and then move to the heavier wines during the meal. Additionally, white wine should be served before red, younger wine before older, and dry wine before sweet.
•
People who have wine phobia are called Oenophobia – and they really exist. It might sound funny, but this phobia – just like others, cause them a lot of suffering, especially if they go out to restaurants a lot.
PROCESS
Everything starts with the grapes on the vine: and it's very important to be properly harvested. If the grape is not ripe enough, or it is too ripe, it would harm the wine. Be careful when harvesting the grape because it contains the potential of the wine. It is possible to produce a bad wine from good grapes, but not a good wine from bad grapes.
29
In order to harvest the grape many teams of pickers are needed. This is the most exciting time of the year, and all winegrowers hope for good weather conditions during the harvest. Because the bad weather can ruin the harvest completely.
The hand-picked grapes are collected in a trailer.
30
Increasingly, the grapes are harvested by a machine. It is more cost-effective. In warm regions in order to preserve the quality of the grapes are picked at night, when it is cooler. It is much easier to do the picking by a machine. The harvester plucks the grape berries off the vine and then dumps them into bins to go to the winery. This is in Bordeaux.
These are machine-picked grapes being sorted for quality. 31
Handgrapes as bunchthe
picked arrive whole es in winery.
32
Sorting hand-picked grapes for quality. Any rotten or raisined grapes, along with leaves and petioles, are removed.
These sorted grapes go to a machine that removes the stems. They may also be crushed, either just a little, or completely.
33
This is a reception area in a small winery. Here the grapes are loaded and then they are taken by a conveyor belt to a tank, from where they are pumped into the fermentation container.
This is where the red wine making differs from the white one. The red wines are fermented with their skins, while white wines are pressed, separating the juice from the skins, before fermentation. This fermentation container - a shallow stone lagar in Portugal's Douro region - will be filled up and then the grapes will be foot trodden, so that the juice can extract colour and other components from the skins.
34
This is a very traditional winery, again, in Douro. The red grapes are foot trodden, therefore the fermentation process begins naturally. These men are mixing up the skins and juice by hand: this process is carried out many times a day to help with extraction, and also to stop bacteria from growing on the cap of the grape skins that naturally would float to the surface. These red grapes are fermented in a stainless steel tank. During the fermentation, carbon dioxide is released, so it is OK to leave the surface exposed. Sometimes, however, the fermentation takes place in closed tanks with a vent to let the carbon dioxide escape.
35
In this small tank the cap of skins is punched down by using a robotic cap plunger. In some wineries, it is done by hand, using poles.
An alternative to punch downs is to pump wine from the bottom of the tank back over the skins.
Here, the fermenting red wine is pumped out of the tank, and then pumped back in again. The idea is to introduce oxygen in the wine to help the yeasts in their growth. At other stages in winemaking precautionary measures are taken to protect the wine from oxygen, but at this stage it's needed.
36
Once the fermentation process is finished, most red wines are then moved to barrels to complete their maturation. The barrels come in all shapes and sizes. In the picture above, you can see the most common size: 225-250 liters. Important aspects that affect the development of wine are the material (oak or not) and whether or not the barrel has been used before. This is a larger and older barrel, giving virtually no oak character to the wine. This barrel suits some wine styles better than smaller barrels.
This is a basket press: once fermentation is completed and the young wine is drained off the skins, the remaining skins and stems are pressed to extract the rest of the wine that they contain. 37
This is a bladder press which is used for some reds and almost all white wines. A large bladder is filled with air, pressing the contents gently and evenly, with gradually increasing pressure. And this is what is left at the end - the wine marc. It can be used to make compost.
This is the inside of the tank which is used to ferment white wine: the residue consists of dead yeast cells. Barrels halls can still look quite traditional. The cold underground cellars are perfect for maturing wines - a process that takes from six months to three years.
Winemakers typically check the maturing level of the red wine periodically, and fill the bar-
rels as some of the wine evaporates during the maturation process.
38
Occasionally, it is necessary the wine to be moved from one barrel to another, or from bar-
rel to stainless steel tank. This cellar hand is using nitrogen gas to move the wine without exposing it to large amounts of oxygen. Here, the wine is moved from one barrel to another, deliberately exposing it to oxygen, to aid the maturation process.
39
Vine symbol Vine – immortality, eternity and beauty
In the monuments of the late antiquity the vine was portrayed not only as a decorative element but as a philosophical symbol. In the territory of Serdika and in todays’ capital district “ Obelya” two Greek clay lamps from the Rome era, the vine is part of the detail of the “ ideal Dionysus vine harvest” . On one of them is portrayed Eros – a child, which is holding grapes in its right hand. In another the image is completed with a vine leaf and a stick above the grapes. In the antique philosophy the “ ideal Dionysus vine harvest” symbolized puzzling out the mysteries of life after death, therefore the image on the lamps can be perceived as a symbol of immortality and eternity. The vine as a symbol of the “ sky heaven“ , immortality and eternity, can be seen on the mural paintings of three early Christian tombs in the Serdika necropolis. In one of them , on two longs walls – north and south, the vine is portrayed in the same way. The motive – the vine as a tree, feels in the walls, it is included in the frame and it is consists three pieces: three acanthus leaves in the middle of the frame, resembling a lyre, give a start of two vine branches with small twigs and moustaches and big grapes and leaves. In the other two tombs the vine is portrayed on a narrowed arched walls against the doors. The sketch of the motive is the same. In the middle of the wall – a lyre-shaped acanthus, from which two vine branches are getting out. In one of the tombs the image is a bit simplified rather than the other in which the vine branches are twisting and and ramifying making four peculiar circles resembling wreaths. Among the vine leaves have “perched” many dif40
ferent birds. The whole image is a bright early Christian symbol of the “sky heaven” . Later this symbol is replaced with the Christian emblems – crosses and monograms. After the antiquity, the vine still exists as a motive in the productions in applied arts but its symbolic meaning is gradually wearing out and is replaced with decorative. Witness for this is that the local population sees in the vine as a beautiful, cleansing and reviving plant, deserving tribute and respect , we find in the many decorative motives and ornaments, portrayed on the towels, carpets, clothes, wood carvings and mural paintings, saved in the ethnographical funds today. The vine is one of the main and widespread artistic ornaments in the embroidery of towels in the end of the ninetieth century. The ornament vine in this embroidery is build up mainly from two composi-
tions located symmetrically on the two narrow walls of the towels. In these compositions follows one after another some similar embroidery motives “vine” . Alternating either a short straight stick with leaves, moustaches and a grape or a vase with symmetrically located leaves and grapes. Nevertheless if the vine as a image carries a symbolic meaning or it is just a decorative element in the applied art, it is perceived by the people as beautiful and cleansing plant. The beauty is that meaning that the creator from the different eras permanently have been investing in picturing the vine, and the beautiful, as we all know, is eternal and immortal. 41
The Thracians The Thracians were a mysterious group of tribes who occupied the southeastern part of the Balkan Peninsula. The Thracians spoke an Indo-European language, but numerous theories about their appearance on the European cultural map and later extinction/assimilation exist. One theory indicates that the Thracians were the original inhabitants of this area, another relates them to the tribes in West Asia and still others claim that the Thracians formed through the mixing of the original population in southeastern Europe and migrant tribes from Asia. One thing is for certain – the Thracians left a deep mark on the cultural development of the European civilization. They influenced both the Greek and Roman cultures and it is even believed that a great share of the Greek and Roman gods and mythology is impacted by the Thracian beliefs and rituals. The etymology of the name “Thracians” is related to the name of one of the numerous tribes – the Travcians. Later the Greeks used “Thracians” to denote wild, uneducated, barbarian people. The Thracians built such an image of themselves because of the endless wars they waged among the different tribes and also with their neighbours. The Thracians were skillful warriors and for that reason they were highly sought after mercenaries. Homer provides the first written account of the Thracians in the Illiad where they are de-
picted as powerful soldiers fighting on the side of Troy. The ancient historian Herodot describes the Thracians as the most populous people along with the Indians and claims that if not for their constant fighting, the Thracians would be invincible when united.
The Thracians did try to form a state – the Odrysian Kingdom which was located mostly in today’s Bulgaria and which lasted nearly five centuries
until it was conquered by the Roman Empire in 46 AD. The whole region then became the province of Thrace under the Romans. The Thracian tribes were conquered a number of times by Persians, Phillip and Alexander the Macedons, but it was after the fall under the Roman Empire that historians lose the traces of the Thracians. Some theories suggest that they were assimilated by the Romans, Byzantines and later the Bulgarians. 42
Nevertheless, a number of symbolic figures came out of the Thracian tribes. The wonderful poet and musician Orpheus who enchanted all living things when he started playing his lyre was Thracian from the tribes that inhabited nowadays Rhodope Mountain in southeastern Bulgaria. Orpheus was one of the agronauts and a number of rituals, called Orphic mysteries, are connected with the cult to the ancient poet and musician. Another famous Thracian was Spartacus from the Medi tribe that settled in southwestern Bulgaria. Spartacus was a gladiator who led the biggest slave rebellion against the Roman Republic in 1st century BC. In addition, a number of Roman and Byzantine emperors were of Thracian origin such as Constantine the Great,Justinian I, Leo I and others. The Thracians were famous for three main things: waging war, making jewelry and exquisite ornamentations, and producing wine. The Thracians were skillful and insatiable warriors, which is evidenced in the numerous wars they were engaged in. The Thracians were also well-known for producing fine jewelry and ornamentation and there are multiple impressive golden treasures from Thracian origin discovered in Bulgaria. Some theories that support the notion of the Thracians beingthe original inhabitants of this land point to the Thracians as the creators of the oldest golden treasure in the world discovered in northeastern Bulgaria near the city of Varna and dating back to 6 000 years BC. However, it was their wine that gave the Thracians the undisputable reputation of wine-
making masters. The Thracians were avid consumers of wine and had multiple rituals connected to wine. The Thracians worshipped Zagreus (or Dionysus as the Greeks called him or Bacchus as the Romans called him) – the God of Wine who inspired some of their most important rituals and cults. Regardless of the disputes about the Thracians’ origins and historical fate, their cultural heritage in the area of wine-making, wine traditions and rituals drift through the ages and is evidenced in the modern Bulgarian wineries which use generations of knowledge and experience when producing wine of the highest quality. The importance of the Thracians in wine production in Bulgaria is demonstrated in almost every name, label, story and idea behind the modern, boutique wineries in the country. They remind of the invisible connection to the ancient Thracians and invite everyone to indulge in a spiritual and lasting experience when trying the divine Thracian drink.
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Legend about the wine The legend says, that many many years ago a rich winemaker lived in the French city Lim. He had seven beautiful daughters. One day he decided to plant seven vines from different varieties. He wanted to make an exquisite bouquet of flowers from them and to leave it as heritage for his daughters to protect them from rejections and possessions. However, the girls had an independent character and decided to gather the harvest and made seven different wines. Each wine satisfied the taste and the temperament of one of the sisters. * Emilia - was the youngest and the most romantic sister. She loved the color of the acacia and the rosehip and walking along the river. The freshness of her character explained why she chose Shardone wine. She gave it a beautiful golden color and enriched it with aromas of citrus with light notes of fruit and flowers. A pleasure for the lovers of fish dishes and white meat. * Clotild – funny, light and flexible, gave her voice to the wine Sauvignon Blanc. She strived to keep its amazing and incomparable taste with the inherent of exotic aromas. The brand “seven sisters” was capable to amaze and fascinate every pilgrim. Moreover, it is amazing combined with fish dishes and sea gifts. * Rosalia – mocking and deliberately coquettish , loved bright colors, which is related to Cabernet Sauvignon Rose wine. This fresh and dry wine, full with fruit exquisiteness such as bouquet of violets, raspberries and Jamaican pepper, could make even abstainers to sing at cool summer nights. It is a good addition to fish dishes, pate and also salads. * Soft, rounded and passionate Rosalina loved grapes Merlo and created from them velvet dry wine with purple color with cherries and aromatic fruits. It’s an unique taste perfectly combined with grilled meat, bird meat with truffles, braised lamb with cheese. It is served the wine with temperature +15⁰C. * Decisive, volitional, generous Madeleine believed that the wine could be an example of nature balance. Also, it was really a good ornament of all the range of “seven sisters”. It has aromas of black currant and morello cherry with spicy spices. It can be taken with meat dishes and it can also be used for sauces.
* Real peasant woman, brave and good-natured Mariya immediately fell in love with Sira wine. Without back thoughts, she gave it all her enthusiasm and man characters. Sirate is one of the oldest wines in the world, which gives fruit wines with fresh taste and delicate aroma. This wine is a brilliant supplement of bushmeat. * Valentina loved to welcome guests and offered them ham, sausages, grilled meat and of course dry red wine, which has slightly tosh taste.
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Dionysus and the legend of wine The Thracian God of Wine – Zagreus is thought to be the inspiration for the Greek God of Wine Dionysus who is more widely known across the world. Dionysus is associated with wine, joy, feasts, the Dionysus’ mysteries and has become a synonym for “enjoying oneself”, “having a good time”. So, what is the story of Dionysus? The legend goes that Dionysus was born from his father’s Zeus’ thigh. Dionysus was yet another of Zeus’ children that was a result of one of his numerous affairs. This is why Zeus’ wife – Hera did not like the boy. On the contrary, all other Olympus Gods were fond of the young Dionysus because he was beautiful and joyful. When he entered adolescence Dionysus started surrounding himself and enjoying the company of the maenads. The name “maenad” literally means “the raging one”. The maenads were a group of women who were famous for their lustfulness, feasts that at times turned into orgies, and their frivolous spirit. All these characteristics of the maenads drew the young Dionysus and he started enjoying their company regularly until the point when the maenads were the constant entourage of Dionysus. Soon Dionysus left Olympus with his entourage of maenads and set on travelling and experiencing the world. One of the group’s early journeys took them to a beautiful town with splendid gardens. The wife of the town’s ruler was famous for her unsurpassed beauty. Dionysus heard of her beauty and wished that he seduce her. He saw her in one of the gardens and persuaded to follow him in his journeys across the world. She accepted and escaped She had long, red hair, voluptuous body, passionate temper and frivolous spirit, so she became a perfect match for the merry group of travelers. Thus, Dionysus, his beautiful wife and the maenads traveled across the world, enjoying themselves at every stop, organizing feasts and bringing chaos and frivolity. Somehow their behavior mesmerized the ordinary people and wherever they stopped, people discontinued their chores and engaged in the feasts.
One of their stops happened to be a town that was ruled by the brother of the husband who Dionysus left with no wife. This was a perfect opportunity for Hera, Zeus’ wife who did not like Dionysus, to satisfy her desire to punish Dionysus. She appeared in the dream of the deceived husband and pointed to the location of his wife and urged him to avenge Dionysus by killing her. So, it happened. The husband sneaked into the place where Dionysus and his entourage were feasting and speared the beautiful woman with a dagger. Dionysus was outraged. He immediately turned the husband into a rock and took the dying woman in his arms. He could not bring her back to life because he did not have such powers. However, he wanted to perpetuate her in some way. This is why he wished that she turns into a plant that is wild and passionate like her and the juice of which brings happiness and frivolity like their love. And so, as the woman was dying she turned into a vine tree. Soon, grape bunches were hanging from the tree. Dionysus picked them; their color was like the hair color of his beloved, their taste was like the taste of her lips. Dionysus squeezed the juice out of them and left it aside. He declared days of mourning. Weeks passed before the heartbroken Dionysus put an end to the days of mourning. He ordered to his group that before they leave they should drink the juice. The fermented juice penetrated their bodies and suddenly they felt divine intoxication, immense happiness and they started feasting like when the beautiful woman was still with them. After they sobered, Dionysus took some branches with him and decided to travel the world, plant the vine tree and teach people how to make wine so that his beloved could be forever alive. Thus, to this day when we are drinking wine, we are tasting the passionate love of Dionysus and his beloved. The only thing left is to relive the memory of the Dionysian feasts is to enjoy wine in a good company, nice setting, and with delicious food.
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