Pamid is another old Bulgarian red grape variety, cultivated since the times of the Thracians and can also be found under different names in other Balkan countries as well as Hungary. Pamid used to be the most widespread grape variety grown in Bulgaria. An article in the early 20th century Bulgarian magazine Vine Review shows that in the 1930s, 46% of all vineyards in the country were planted with Pamid. There is even a village in Bulgaria named after this grape variety – Pamidovo.
Grape characteristics
The Pamid bunch is medium in size, while the grape is small, oval and juicy. The skin is thin, red to dark red. Pamid has excellent fertility and usually ripens in middle of September. It is relatively resistant to drought and low winter temperatures and does not need particular types of soils; however, it thrives best in hilly areas with light drained soils.
Wines
Pamid is used both for fresh consumption, as well as for the production of light table red wines. It accumulates sufficient sugar, but its acidity is low which makes it not suitable for maturing. Pamid wines could be thought of as the Bulgarian version of Beaujolais wines – they are to be consumed young and have similar light ruby colour with violet nuances. Pamid is also used in blends and to make rosé wines.
Pamid wines used to be the wines for each season and occasion. However, the changes in the Bulgarian wine and vine sectors and the introduction of more international grape varieties pushed this grape variety to the periphery of Bulgarian wine production; even to the point where Pamid wines were considered of low quality. Nevertheless, lately a number of wine cellars have reintroduced the use of Pamid and are achieving some interesting results with it. Pamid can grow anywhere in Bulgaria, so if you come across Pamid wine at a wine cellar, do not disregard it, but give it a try.
