After the announcement of its creation in February 2008, Bulgarian Gourmet Society hosted its first official meeting on March 20. The theme of Aroma and Wine was realised through the corresponding of wines, cheeses and flower arrangements to bring a maximum of pleasant olfactory exposure to the attendees.

Also included in the lunch-time media event was a presentation of the society’s website. Stanislav Radoslavov, society secretary and one of the founders, said again, as at the presentation of the society a month ago, that upholding gourmet standards is much more than just eating and drinking nice food – it’s an entire lifestyle.

To that effect, Bulgarian Gourmet Society’s president Tanyo Shishkov presented the first wine – a 2006 sauvignon blanc from Villa Hissar, a light wine with a good alcohol-acidity balance, with an aroma of honey and grass. It was served with mini balls of fresh mozzarella and accompanied by the placing of a flower arrangement smelling of fresh grass and honey on each table. Zhoro Ivanov, president of Euro-Toques Bulgaria and a founding member of the society, presented the cheeses, with Dora Balkanska from the florist Niko Garden presenting the flowers.

Following was a 2006 chardonnay again from Villa Hissar, winner of a golden medal at Vinaria 2007 and a bronze medal from Interdrink Moscow, which, with its fruity nose and sweet notes, recalled fresh green apple and vanilla; on the table was aged goat cheese and a flower arangement created from a green apple.

Third was a red wine – merlot Premium Reserve 2005 from Villa Lyubimets, which won a silver medal from Vinalies Internationales 2008. The mimolette chosen for the wine was accompanied by each table receiving an arrangement of flowers with dried plums.

The final “course” was a mavrud Premium Reserve 2005 from Villa Lyubimets, its nose of forest fruits and pepper combining well with cubes of aged parmesan, and flowers smelling of forest fruits and raw nuts.

The purpose of this exercise was to uncover new aromas in each of the products in a complementary manner.

Currently, the society has about 50 confirmed members, Radoslavov said at the event. Membership is by invitation only, and is capped at 200.