site.btaWine-Based Frappe to Debut at Pleven's Wine Institute Open Day

Frappe with wine will be presented on Thursday during the open day of the Institute of Viticulture and Enology (IVE) in Pleven, IVE Director Emil Tsvetanov told BTA.

There is milk in the frappe, but instead of coffee, a special emulsion of wine, fiber and proteins is added, Tsvetanov pointed out, adding that it was developed by Nikolay Solakov from the Institute of Cryobiology and Food Technologies in Sofia. He noted that frappe can be consumed by anyone, since the emulsion with which it is prepared contains non-alcoholic wine, adding that even in the frappe from the emulsion with the Gamza red wine variety, the amount of alcohol is quite small.

Tsvetanov stated that this year's open day is dedicated to the Gamza red wine variety and emphasized that the open day is part of the programme of the third Festival of Wine and Farm Delicacies, which will be held from August 29 to 31. "We chose this variety this year because it is typical for our region. According to historical data, it was used because of its high yield and high juice content. Now it is becoming more and more relevant due to the fact that more attention is paid to local, traditional varieties, to show the authenticity of each region," Tsvetanov said. 

During the open day, an exhibition with over 50 types of dessert and wine grape varieties will be presented. On site, visitors can also try wine ice cream, which was the attraction at last year's Festival of Wine and Farm Delicacies. Among the guests of the open day at the ILV will be Agriculture and Food Deputy Minister Yanislav Yanchev.