Pamid is one of the oldest local varieties. The moderate-continental climate, strongly influenced by the proximity of the Black Sea, with the characteristic breeze circulation, the relatively dry summer and the long and warm autumn, influence the development of specific characteristics of the variety in this region, making it suitable for PDO and PGI registration.

The grapes ripen in the second half of September. The vines are of strong growth, very high fertility and yield. It is not prone to combing and weak milleranding. It is sensitive to mildew and oidium and relatively resistant to gray rot. It is heavily attacked by mites and grape moth. It is relatively resistant to drought and low winter temperatures, and has a good recovery ability after frost.

Its leaf is large, five-lobed, thick, wider than long, moderately cut, bent upwards, often funnel-shaped, reticulately wrinkled with a weak cobweb-like moss, and strongly downy-bristled below. The cluster is medium-sized (14.6/9.3 cm), cylindrical-conical, semi-compact to compact, weighing 150 to 297 g. The grain is medium large (14.9/13.6 mm), oval, weighing 2.3 to 2.7 g. The skin is thin, fragile, red, with abundant wax coating. Most characteristic of this variety is that the shoots grow straight up and harden in this form. Young sticks are erect, tinged yellowish, with hard wood. the vines have strong growth and excellent fertility (the average yield per hectare is about 1000-1500 kg).

The Pamid variety is typically vinous, but the grapes are widely consumed fresh. The grapes are suitable for the production of ordinary red wines. A suitable variety for blended wines. Under normal load and good cultivation, grapes accumulate 17-24% sugars and titratable acidity 4.5-5.5 g/dm3.

Eating pamid is a real pleasure for the senses. The wines obtained from Pamid are characterized by a light red, lively and sparkling color, as well as a balanced taste. They are fresh and fruity. These table wines are best consumed after fermentation, as aging does not affect them positively. Drinks of this variety are light and ale. They do not have a high alcohol content. Pamid is a light wine and therefore should be well chilled before serving.

The light character of the wine predisposes it to be consumed with various foods, including heavier meats. In fact, it has been scientifically proven that fruit acids combine most successfully with fatty foods. This is why you can pair wine with pork dishes. We suggest you combine it with pork rolls, pork kebab, roast pork loin, pork with leeks and lapad. You can also pair the wine with a fresh salad that includes both sausages, as well as potato salad with ham and olives, chicken and bean salad, green salad with mushrooms and bacon, etc. It also combines well with pasta.

The "Sea and Wine" project aims to raise awareness about the benefits of PDO and PGI registration, thereby increasing the competitiveness of wines from the Black Sea region.

More information can be found on the official website: www.sea-and-wine.com