Keratsuda (Keratuda) is a rare and ancient white grape variety native to southwestern Bulgaria, particularly the Struma Valley near Blagoevgrad. Its name is derived from the Greek word for “girl”, a nod to its historical presence on both sides of the Bulgarian-Greek border. Today, Keratsuda is cultivated on only a few hectares, but renewed interest from boutique winemakers has sparked a quiet revival.
Serving
8-10°C
Aroma White
Optional
Food Pairing
Keratsuda’s spicy and aromatic profile perfectly matches spicy Asian cuisine, steamed dumplings, and mushroom risotto. It also complements aged cheeses like Parmesan or dishes with wild herbs and grilled vegetables. Its structure makes it a rare white that pairs well with more umami-driven recipes.
What to Look For?
High-quality Keratsuda has a deep golden to amber hue, often with a hazy, natural appearance. The nose reveals dried citrus peel, floral spice, orchard fruit, while the palate offers a gentle grip, fresh acidity, and an exotic, long finish. Orange wine versions are often wild and expressive.
Cellaring Potential
Most wines are best within their first year – a year and a half, though well-made orange wines can evolve beautifully for 2 – 2.5 years, gaining nutty and honeyed complexity.
Blending Partners
Keratsuda is almost always vinified solo to preserve its unique identity. Though experimental cuvées (for example, with Viognier) may emerge as the grape returns to prominence, there is no known blending tradition.
Alternative Grapes
If you enjoy Keratsuda’s skin-contact style, try Rkatsiteli or Georgian amber wines. They can be loosely compared to Verdelho or Grüner Veltliner, with spice and minerality for lighter interpretations.
