Pamid is an ancient red grape variety, indigenous to the Balkans and particularly prevalent in Bulgaria, where it has been cultivated for centuries. Known for its light-bodied wines, Pamid typically exhibits a delicate aromatic profile with subtle notes of red currants, raspberries, and sour cherries, often accompanied by hints of dried herbs and earthy undertones. The palate is fresh and lively, with moderate acidity, low tannins, and a soft, approachable finish that makes these wines exceptionally quaffable.
The primary wine-growing regions for Pamid are in Southern and Central Bulgaria, including the Thracian Lowlands and the Danubian Plain. Outside Bulgaria, its presence is rare but can occasionally be found in parts of Serbia, North Macedonia, and Romania.
Pamid is most commonly vinified as a varietal still red wine—typically unoaked and intended for early consumption. These wines are best enjoyed young, highlighting their vibrant fruit character and refreshing style.
Recommended food pairings include grilled poultry, charcuterie, light pasta dishes, and mild cheeses. Pamid’s lower tannins and youthful freshness make it an ideal companion to Mediterranean cuisine and dishes featuring tomatoes, herbs, and olive oil. Serve slightly chilled to enhance its lively qualities.