Good taste is not just a technique — it’s a feeling

It’s about understanding the context and traditions behind every flavour.

St. George’s Day is one of the most important spring holidays for Bulgarians, along with Easter. It marks the beginning of summer and the new agricultural year.

The best of it

t’s noon. The sky is clear, the sun is high, yet the air is still crisp. The landscape along the channel glows in vibrant green, and the scent of freshly cut grass fills the breeze. Silence reigns — broken only by birdsong and the distant lowing of cows in the meadows.

A short walk in the grass with bare feet, a bouquet of daisies, floral scents and the soft May sun — harmony. The countryside is beautiful.

I soak in the spring air and the freshness that will soon fade. I breathe deeply, trying to imprint this memory.

Just like another one, in Bulgaria – which takes me back to my grandmother’s house. The whole family gathered around the long wooden table in the garden. You can hear chatter, laughter, you can feel the warmth. This joyful, impatient wait for lunch turns into delight, because you know that something wonderful is about to happen. The tray of lamb – just taken out of the oven – fills the air with the aroma of spring, herbs and celebration.

Happy name day, Happy St. George’s Day!

Alongside the tender lamb, the table is never without green salad, rice with fresh garlic and offal, and something freshly picked — spinach, watercress, nettle or kale. And of course, good wine is essential.

Discover this magic in a bottle of  classic Syrah Elitsa Private Reserve from the BRATANOV winery