In Bulgaria, it is customary to drink red wine with meat dishes, white - for fish, salads, cold appetizers, dessert red and white wines - for desserts. Naturally, each type of wine requires appropriate dishes:
• Gamza is always served with baked or cooked meat, for kebaps, schnitzels, steaks, rump steaks, rozbratli and other dishes without sour (pickled) additives.
• Melnik thick wine is usually drunk with french fries, with stuffed peppers, with stewed or roasted pork, pork kebap.
• Mavrud-pamid wines of the Trakija or pamid type are served with young mutton, veal and any game (stewed hare, venison cutlets, wild duck or pheasant). These wines also taste best with poultry, e.g.. with roasted turkey and grilled chicken.
• Dimato wines are most often served as a hot snack, sausages, hams, tenderloin, for young lamb on the grill, different species of fish, crayfish and clams.
• White muscat wines are ordered with “pastyrma” (dried, spicy mutton sausage) or "petrochemi” (details), an arch or a ridge.
• For fatty dishes, experts recommend mastika - anise vodka with power 45% alcohol, called "tiger's milk”, because when mixed with water it takes on such a milky color.
• Liqueurs, cognacs and rums - as always and everywhere - are served here with coffee.
Generalizing these considerations can be said, that not a single dish of Bulgarian cuisine can do without its proper type of wine or rakia, that only the skillful selection of alcohol allows you to bring out all the finesse of national dishes. Fortunately, Bulgarians not only like it, but i can drink, and when sitting at tables, they always adhere to a popular saying: "Bless you are the wine, prokleto drunkenness”.
