From Vine to Wine
Until recently, it was generally accepted that wine production in Cyprus began around 2000 BC. However, Italian archaeologists, who carried out a detailed study of 5,500-year old flasks excavated in 1930, discovered that the flasks contained traces of tartaric acid, a basic ingredient of wine, thus proving that the Ancient Cypriots were producing wine long before their Ancient Greek counterparts, possibly as long as 1,500 years earlier than previously believed!
That’s a lot of history to catch up on. But first things first: before setting off on your exploration of Cyprus’s modern wineries, familiarise yourselves with the indigenous grape varieties of the island, and widely used in creating wines with unique character and bountiful aromas. From vine to wine, your quest to become connoisseurs of Cypriot wine has begun.
Red Wines
Maratheftiko
Maratheftiko is an ancient grape variety indigenous to Cyprus
Intensity incarnate, this is unquestionably one of the most important – and well-known – indigenous red grape varieties in Cyprus. Often matured in oak barrels, the resulting wine possesses profound aromas, with notes of cherries, berries, and herbs. Due to its rich tannins, Maratheftiko wine is a great accompaniment for meat dishes, such as lamb, and dishes infused with spices.
Mavro
Due to its suitability to the hot Cypriot climate, this ancient variety is the dominant cultivated vine on the island. Photo by Rafael López-Monné.
One of the most widely cultivated indigenous red grape varieties, Mavro (meaning ‘black’ in Greek) traditionally produces wines that are light in colour, aroma, and tannins and, as such, has become the go-to grape as part of a blend. In fact, it has become very popular in the production of Cyprus’s sweet dessert wine, Commandaria, and its sharp and smooth spirit, Zivania.
Yiannoudi
While the Yiannoudi grape variety risked disappearing from the island’s indigenous grape variety collection, it has thankfully experienced a recent renaissance. The latest wines produced with this ancient varietal possess exceptional character and complex aromas, spanning cherries and berries, to vanilla and caramel. Pair with a tender steak, or dishes rich in spices.
White Variety
Xynisteri
Xynisteri is the main white grape variety grown on the island.
The Maratheftiko of indigenous white grape varieties, Xynisteri is the most important and popular white wine variety grown in Cyprus. With an open, golden hue, Xynisteri wines are produced in Paphos and tend to boast fruity aromas, such as apple and peach, with notes of citrus, while those brought to cultivated in Limassol, possess more herby, metallic undertones. A fresh and acidic wine, pair it with seafood dishes and pastas in the creation of an exquisite meal.
Spourtiko
Mostly found in the Paphos region, the Spourtiko grape is the dark horse of Cyprus’s wine-making scene. Often overlooked, it can – with the right care and cultivation – assist in the production of some truly interesting wines. Light and playful, the wine resulting from Spourtiko possess a buttery hue, aromas of lemon, grapefruit, and lemongrass, and an elegant acidic finish. Pair with a fresh salad with anari cheese for the ultimate afternoon delight.
Source: Time Out Cyprus
