Dimyat is a green grape from Bulgaria.

Dimyat is a high acidity grape. It is also a vi­go­rous va­ri­e­ty, meaning it has to be sub­mit­ted to green har­vest to pro­duce high qual­i­ty grapes.

Aromas and flavours are typ­i­cal­ly of apri­cot and quince, with some va­nil­la sweet­ness to them. Wines made from Dimyat are un­com­pli­ca­ted and made for ear­ly con­sump­tion. Few of them reach the international markets.

Look for wines from eastern Bulgaria, in the region facing the Black Sea.

Food pairing
If you are in Bulgaria, you can match a dry varietal Dimyat wine with a fish or seafood dish. The wine is best served at 8-10°C/46-50°F.

Where is it grown?
Dimyat is mainly found in Bulgaria. The only reports of plantings outside Bulgaria comes from Greece and Croatia, and these plantings are very small.

In Bulgaria Dimyat is, with its 2.386 ha/5,896 ac, the tenth most planted variety in the country. It is however facing a drastic decrease; minus sixty-nine percent in the period between 2000 and 2010.

It is planted in all regions, but Yugoiztochen (1.076 ha/2,659 ac), and Severoiztochen (751 ha/1,856 ac) holds some seventy-seven percent of the country’s acreage.

Dimyat is thought to have originated where it today has its heartland, e.g. in Bulgaria. It is reported to be a cross between Coarna Alba and Heunisch Weiss.

There is no clear evidence of its age, but having close to ninety synonyms is an indication of the variety being quite old, most likely several hundred years.