Monteremi wines visit Dieci Boutique Restaurant
Known worldwide for its gourmet food, Dieci offers something unique I have not seen at such a level elsewhere in Bulgaria. Run by Anna and Gianfranco Chiarini, besides the sensible presence in the air of haute cuisine, what impressed me most was the human touch. This big little thing is the ingredient that makes things last in time.
The boutique restaurant is a distinctive spot where any passionate winegrower would love to have at least one own wine placed on their tables. I did not even dare dreaming of presenting my wines there. But sometimes things happen in mysterious ways. However, being a small winegrower, the reality developed in a simple way and in plain view: planted a vineyard, put work and care in it for years, picked grapes, made wine, aged it for a couple of years, and once ready – I had a “product” in the bottle to start offering. And then I started.
In my experience there are only a few establishments in Bulgaria where owners or managers have a proper understanding of wine quality and pairing it with food (or even care about it.) Mostly only price and label are taken into consideration. And I do consider myself lucky for meeting someone who knows wine. Blagoy Kuzmanski of Cellar 52 [FB links] took some liking to (some of) my wines, and has been since open and positive to share that with Anna and Gianfranco at Dieci, where there is a high appreciation for biological, humane, and nature-centered food and drinks.
What was Different at Dieci?
And how was it different from all other places where I have offered my wines?
We spoke for hours. I learned about Dieci, and Dieci is Anna and Gianfranco Chiarini. I learned why they do it and how. Then they learned about me – why and how I do it. And we found a common element – passion. That’s the passion about doing the best with what’s available, through hard work and dedication. Doing the best that represents your views based on cultural and intellectual background.
Yes, we do eat every day, we do see food every day, we do talk about it every day – it is that omnipresent and important. And eating, seeing, and talking the very best is a special experience. And at Dieci that special experience is taken to a different and higher level because of the personal humane touch.
I’ve found their motto to be true: “Come as a guest & leave as a friend.”
Tasting the wine by an experienced palate takes seconds. You can quickly decide whether it’s a good product to offer to your guests. But will it turn the guests into friends? Deciding to offer this beverage to the guests at Dieci required finding something in common.
What I did appreciate finding there:
- respect for nature – I was shown around the property. Building and nature were in symbiosis. I did especially like that the yard was not forced into a decorative unnatural state, but while trimmed and tastefully arranged it was still naturally blending with the surroundings beyond the fence.
- Accent on local, natural products with zero waste and sustainable operation.
- Artistic approach to presenting food and ambience.
- The people – not afraid of hard work, great communicators at both - the layman and business levels.
- Integrity – their motto was not just words, they mean it.
To paraphrase Mark Twain – value your time, they won’t make new for you – I do greatly appreciate the time the two hosts spent with me. Talking and sharing past deeds and current aspirations was meant to seek something in common. For me it started with the big question in my mind – “will they like my wine?” And in the end it did not matter. It was overshadowed by the character and emotions of the people I’ve met there. First and foremost I’m happy - and feel kind of privileged – I’ve met caring humans. And the fact that they are talented chefs and welcoming hosts makes Dieci a very special and unforgettable place.
Cheers!
We tasted:
By Monteremi: Gewurztraminer Mimì, 2023; Gewurztraminer Mimì, 2022 reserve; Gewurztramine, Floria, 2021; Pinot Noir La Boheme, 2020; Sagrantino Butterfly, 2021.
By Dieci: Fermented vegetables – radishes, carrots - with mayonnaise and spices.
