Pamid is a red grape* from Bulgaria that appears to rapidly have become out of fashion.

Pamid is a thin-skinned variety, leading to the grape having low tannins, little flavours, and problems in accumulating acidity.

As is has problems in arriving at a good acidity level, the wine it produces is of the uncomplicated kind, intended for early consumption. Very little of the production reaches the international markets.

Food pairing
A dry varietal will be nice with a not too heavily seasoned dish, why not a plate of Dolmas (stuffed wine leafs)? The wine’s best served at 12-14°C/54-57°F.

Where is it grown?
In its heartland, Bulgaria, Pamid is the third most planted variety. The acreage is 6.792 ha/16,783 ac, and its PTPA is twelve percent. The planted area has however decreased with seventy percent between 2000 and 2010.

In neighbouring Romania, Pamid is reported to be planted on an area of 2.930 ha/7,240 ac, making it the twelfth most planted grape in the country.

There are also small plantings reported from Hungary (82 ha/204 ac) and Greece (22 ha/55 ac).

Pamid is recognised as being native to Bulgaria. Judging from the number of synonyms it is likely to be a fairly old variety.

*The name Pamid is also used as a synonym for another variety (the Bulgarian grape Dimyat), which has no known connection to the grape presented here.