1
Key regions
3
Pairings
3
Synonyms
Dimiat is a white grape variety, and it traces back to Black Sea, Bulgaria.
Structurally it lands at light-medium body, no tannin, medium-high acidity, off-dry and medium alcohol.
Look for apricot, quince, grapey and sweet apricot.
The regions that matter for it are Black Sea.
In the vineyard it is marked by late ripening, vigorous vigour and a preference for moderated temperatures from proximity to the black sea.
Watch for the synonyms: Dymiat, Dimyat and Dimjat.
At the table it suits poached white fish with salsa verde, zucchini fritters and baklava.
The structure.
Where it grows.
01
Black Sea
Food pairings.
01
Poached white fish with salsa verde
02
Zucchini fritters
03
Baklava
Also labelled.
Dymiat, Dimyat, Dimjat.
Bottles to look for.
- Odessos Byala Vineyard Dimyat, Danubian Plains, Bulgaria
- Via Vinera Bulgarian Heritage Dimyat Orange, Thracian Lowlands, Bulgaria
Dimiat: common questions
01.What does Dimiat taste like?+
Dimiat tastes of apricot, quince, grapey and sweet apricot. Structurally it lands at light-medium body, no tannin, medium-high acidity, off-dry and medium alcohol.
02.Where is Dimiat from?+
Dimiat originates in Black Sea, Bulgaria.
03.Where is Dimiat grown?+
The key regions for Dimiat are Black Sea.
04.What food pairs with Dimiat?+
Pour it with poached white fish with salsa verde, zucchini fritters and baklava.
05.What else is Dimiat called?+
Dimiat is also labelled Dymiat, Dimyat and Dimjat.
Keep going: the A to Z grape index, or the wine regions of Bulgaria.