We live too fast. We need inspiration, time, quality of life, with what it implies, and of course, these wines, are not to take them on its own or by oneself, you can! do not misunderstand me! I'm proof of that! But really the best way, and if I write an article about it I would recommand(aría) it, it is that they are wines to take them after dinner, in good company where the protagonist is the good conversation.
An inspiring morning sunrise at Zygi. Larnaca sets the scene for Wine explorations overlooking the sea and fisherman’s marina. The natural light couldn’t be most adequate for discovering the 2011 Vasilikon vintage...
Raskin entered into a co-operation with the Lambouri Winery in Kato Platres, a more than 300-year-old operation steeped in tradition, to create a fruity, but dry red wine made from a blend of native Mavro grapes, Cabernet Sauvignon and Grenache Noir.
Gaia Winery in Ayios Amvrosios has sustainability at it's heart and with Ioanna Panayiotou as owner, a definite defender of organic cultivation processes linked to the use of local grape varieties best suited and adapted to particular environmental conditions of each winery.
Oenanthi Rosé 2010 wine from Grenache grapes grown organically producing a simple yet very pleasing wine for it's freshness
Melapsopodi as difficult as it is to pronounce for a Cyprus Wine- you'll be pleasantly surprised by this wine - so were the judges as it got Gold in last year's 6th edition of Cyprus Annual Wine Award - so an excellent option of Cabernet Sauvignon Blanc from Tsalapatis Winery and the french roots of it's leading Oenologist in Polemi, Cyprus
Simply put, this rose is the best on the island, not only this year, but for the past 3-4 years. Vintage 2011 of this wine, which is the flagship of Zambartas Wineries, has surpassed all previous vintages in quality.
Head barman here at Anassa, takes great pride in educating our guests about the wonderful variety of wines we have to offer in Cyprus. It's a fact that Commandaria fortified wine has been genuinely scoring well at competitions around the world. Today multiple wineries are emulating this success in other still wines.
Antoniou Takis has been in Cyprus working for 13 years and has seen plenty of guests embark on visits to local vineyards to buy cases of wine following their tastings at the hotel - Thank you Antoniou for the consistent support.
Ted’s 355 succeeds with an overabundance of charm in Rockville Virginia. Ted Theodorou, a native of Cyprus, convenes all his diverse talents under one kitchen, and, man, does he micromanage. In the kitchen, over the dining room, he is the embodiment of service and oversight....can't wait to see the wine list.
The stakes are very high. The loss of grape biodiversity and the increasing marginalization of family farming tragically receives a helping hand by dogged international naïveté and indifference, both governmental and from within a wide segment of the wine profession itself, an attitude which holds, by default, that no more than 10 grape varieties need exist in the entire world. Indeed, without – perhaps equally naive – push-back, an insistence on diversity and difference, Portugal might yet come to suffer in the not-too-distant future a homogenized viticulture, sacrificing an august patrimony on the altar of Cabernet, Chardonnay and mass production.
Grand Gold in Thessaloniki - Commandaria Wine hour at the celebrated this week in Thessaloniki’s International Wine Competition where St. Barnabas Commandaria vintage 2002 was crowned. Congratulations to Kamanterena/Sodap winemakers
Pretty much everything in the restaurant is personally made by the Surprising chef-owner, Omar Kannout, who is originally from Syria. The guy's a culinary genius.
Everything in the restaurant is organic and most of it is locally sourced. They have a wine list that features more than 80 organic, biodynamic and sustainable wines, and all of them available by the glass.
The Rock's rosés is that wineries are crafting them with many different varieties, creating a wide array of distinct aromas, flavor profiles and vibrant hues. Meant to be drank young, these playful wines explode upon being uncorked with the scent of raspberries, cherries, cranberries, strawberries, pomegranate, red roses, violets and/or wild herbs, among others.
Every year Zambartas Wineries invites a winemaker to join the vintage team and make quality wine. In 2011 Kailash Gurnani from India came to Cyprus who will share with us personal account of last year's vintage at the Zambartas Winery.
If you are into peregrinations or into religious artifacts, at the Monastery you'll also be blessed with finding 2009 Monastiri, a Cabernet Sauvignon, Merlot and Shiraz blend. The monastery is probably best known for its two table wines produced by Abbot Dionysios; Ayios Andronicos, a white wine made of Xynisteri and meant to be consumed young, and Ayios Elias.
2009 Chrysorroyiatissa Monastiri (Cabernet Sauvignon, Merlot and Shiraz)
Note by Mateo - @whineontherocks - Satisfying aroma marked by blackberries, plum, black pepper, cloves and a light hint of vanilla and chocolate. To the palate, harsh tannins and a noticeable spike in the alcohol that smoothed out once the wine was matched with food and had enough time to breathe. Black fruit predominates in a blend that lacked some flavor in the mid-palate, a miss in the finish.
Nice, full bodied sweet wine. Perfect for after dinner with desert or alone. Pleasing, rich aroma, similar to a nice sherry or port. Velvety smooth with notes of dried fruit clove and allspice. Probably would make a good mulled wine or wine/cider mix if you were so inclined