Rose Syrup

I love simple syrups, mainly because they are simple to make, but also they can turn the ordinary extraordinary, add it to water, sparkling water, white or sparkling wine... the floral essence will add new dimensions to old favorites. I published a post recently about elderflower syrup, which is traditional favorite around Europe, in my experience, especially in Bulgaria. The rose syrup is a bit more elusive because despite the numerous gardens a plenty with the elegant blossoms, these varieties are usually ornamental and lack the intense aromatic that the Bulgarian roses exudes, such as the Damask variety.

Rose Festival in Karlovo

On May 31 - June 2, 2013, our weekend as a "rosober"(the Bulgarian word for a rose picker) was filled with many wonderful experiences, such as learning about the process used to make the world famous Bulgarian rose oil, which contributes to 70% of the worlds output. The country takes great pride in the roses they produce and it is truly a cause for celebration in the Valley of the Roses, where you can find fields of roses as far as the eye can see. Our trip lead us to the area around Karlovo, so were able to enjoy their festival.

Making Rose Oil

I think that the official reports say that Bulgaria produces 70% of the rose attar or oil in the world that is a fairly impressive amount. The center of Bulgaria is where you can find the Valley of the Roses, which is located south of the Balkan mountain range, around the towns of Kazanlak and Karlovo.

Elderflower Syrup or Cordial

Honestly, I really thought that there was a difference between cordial and syrup, but there is not. The only difference is the places where each term is used. My compatriots are more likely to say syrup, while our friends across the pond and down under are partial to the cordial. Regardless of what you call it, it is sugar dissolved in water and seeped with these aromatic elderflowers or Бъз in Bulgarian.

Greek Wine - Jurassic Vine

I have frequently heard the name Konstantinos Lazarakis mentioned at wine events in Sofia, as he is a Master of Wine, a very prestigious achievement especially, since he is the only one in Greece and Eastern Europe, unless you count the one from Hungary, plus has a deep knowledge of Balkan wines. I was signed up to take his master classes offered at the Balkan International Wine Competition (BIWC) and the topic, as he is Greek was called Greek Wines - The Jurassic Park of Viticulture - Rare Greek varieties. My deep connection with Slow Food and my love of heritage food and wine, excited me for his lecture. What I didn't anticipate was how much I would enjoy it. The lecture was interesting and informative, plus Lazarakis is fantastic speaker.

Villa Melnik

I met the owner of Villa Melnik,  Nikola Zlaktanov in Novermber 2012. I was giving a talk on Slow Wine at DiVino's Taste and he came up to me afterwards to chat about Bulgarian wine and the importance of growing traditional Bulgarian grapes. This small family winery is located near the village, Harsovo, in the Melnik winemaking region (obviously) and they take great pride in producing fantastic wines from the legendary Broad-Leaf Melnik grape.

Lemon Mint Syrup

I am not boasting or preaching, but I don't drink soda or juice, excluding and occasional fresh squeezed citrus juice. My addiction to Diet Coke, which I kicked in 2009, four years ago helped me give up all carbonated drinks, not including sparkling water. So, what do I drink? I drink a lot of water and tea, particularly green tea with jasmine and raw honey, but that does get boring, I must confess. To break the monotonous, I like to created flavored syrups, which I use to sweeten sparkling water, wine, milk, tea as well as a few others beverages..