Wines

The island has a long-standing tradition of winemaking that dates back to Ancient Greek, Roman and Egyptian times, as evidenced by archaeological finds of old wine jugs at the Lemesos (Limassol) villages of Pyrgos and Erimi that are believed to be over 6.000 years old. The grape varieties of the island are some of the oldest in the world, with the sweet dessert wine of Commandaria (Commandaria) remaining the oldest named wine still in production.

There are seven wine routes on the island and these are Akamas Laona, Vouni Panagias – Ambelitis, Pitsilia, and the Wine Villages of Lemesos (collectively known as ‘krasochoria’ meaning ‘wine villages’). They all produce both red and white wines.

The two main local grape varieties are those of Mavro (black) and Xynisteri (white). Xynisteri is the most widespread white grape variety and produces pale, light wines with a low alcohol content (11-11.5% volume). Mavro (red) is large and juicy, producing dull colour wines with a light taste. When Mavro and Xynisteri are blended together they make Commandaria, and they are also used together in the production of the national spirit, Zivania.

Other local grape varieties include the ancient Maratheftiko and Ofthalmo (red), whilst foreign grape varieties are also grown on the island, including Chardonnay, Muscat of Alexandria, Palomino, Riesling, Sauvignon Blanc and Semillon (white), and Alicante Bouschet, Cabernet Franc, Cabernet Sauvignon, Cinsaut, Grenache Noir, Mataro and Shiraz (red).

Wine connoisseurs will be pleased to know that many of the island’s wineries and wine-producing villages and monasteries are open for tours and tasting of their ‘nectar of the Gods’*, whilst the annual Lemesos Wine Festival is a ten-day celebration of wine and merriment, held at the end of August/beginning of September.

*It is advisable to check opening times with the wineries before visiting.

Commandaria

Cyprus can proudly lay claim to the world’s oldest wine still in production – that of the delicious sweet dessert wine Commandaria.

Thought to date back to 800 BC, references to the consumption of a wine named ‘Cypriot Nama’ is believed to have been Commandaria before it was given its current name during the crusades in the 12th century. It was thought that the wine had therapeutic qualities and it was widely used as a tonic.

Richard the Lionheart celebrated his capture of Cyprus and his marriage to Berengaria in Lemesos (Limassol) with Commandaria, declaring it “the wine of kings and the king of wines”. In 1192 he sold the island to the Knights of St. John and the Knight Templars, who then sold it to Guy de Lusignan, but kept their headquarters at Kolossi. Commandaria was mainly produced in Kolossi – which was called ‘La Grande Commanderie’ – and it was here that the wine found its name. Commandaria was considered so good in ancient times that it even won the first recorded wine tasting competition the ‘Battle of the Wines’ in the 13th century, held by the French king Philip Augustus.

Sweetly similar to sherry, Commandaria has been made in the same manner for centuries, and in the same 14 winegrowing villages of the island. The indigenous grape varieties of Mavro (red) and Xynisteri (white) are picked late and dried in the sun to enhance their sugar content, giving the drink its distinctive taste. The dried grapes are then pressed, with the run-off collected and fermented in tanks or huge earthenware jars – much like those used in bygone times.

No visit to the island is complete without picking up a bottle to take home, not just as a drink, but also as a sweet piece of the island’s history!

Cyprus Coffee

Cyprus coffee is a characteristic part of the island’s coffee-shop culture, and preparing this strong brew takes a little skill to perfect!

Made of finely ground coffee beans, a heaped teaspoon of coffee is used for one tiny demitasse cup, with water added, and sugar if it is taken. This is then ‘cooked’ in a small, long handled pot called a ‘mbriki’. Although nowadays you can find more modern ‘mbrikia’ – and even electric ones – they were traditionally made of copper, with every household owning at least one.

The tricky part is then ensuring that you take the coffee off the boil at exactly the right time to ensure that it forms a frothy top called ‘kaimaki’. The all-important ‘kaimaki’ starts from the sides and causes the coffee to rise.

Cyprus coffee is very strong and is served with a glass of water. You can order it ‘sketo’ (plain), ‘metrio’ (one teaspoon of sugar), or ‘glyki’ (two teaspoons of sugar). Milk is never added!

The coffee is best sipped slowly and the thick layer at the bottom is not consumed, although traditionally, fortune-tellers can interpret your future from the dried patterns!

Brandy Sour

The national cocktail of the island is undoubtedly the famous Brandy Sour, and although it is also enjoyed in other parts of the world, the Cypriot version is unique for the Cypriot brandy used in it and its interesting, royal origins!

The story goes that it was originally invented in the early fifties for King Farouk of Egypt at one of the island’s oldest hotels in the Troodos mountains. As the king loved Cypriot Brandy, the staff created a drink using brandy that looked like an innocent ice-tea, so that it wouldn’t be obvious he was enjoying alcohol!

The cocktail is made with Cypriot brandy – which is milder than Cognac or Armagnac – lemons (fresh or squash), Angostura bitters, soda water (or lemonade) and ice.

As well as enjoying it during your visit to the island, you can make the cocktail back home by buying a bottle – or two – of Cypriot brandy whilst you are here!

Glyko Karydaki (Walnut Sweet Preserve)

Ingredients:

100 fresh walnuts

Juice of 2 lemons

2 cups cooking lime (calcium hydroxide)

4 kg sugar

3 ltrs water

2 cinnamon sticks

6 cloves

 

Preparation:

Peel walnuts very thinly. Remove a small triangular piece from the top and bottom. Soak in water for eight days, changing water daily.

On the eighth day, soak in water with the cooking lime for 12 hours.

Rinse well under running water and pierce the walnuts vertically and horizontally with a skewer.

Boil in fresh water and rinse twice.

Boil in a saucepan until cooked.

Drain and soak in water and lemon juice for six hours.

Drain and return to the pan with the sugar, lemon juice, cinnamon and cloves.

Bring to boil on low heat. The following day boil again on high heat. On the third day boil until the syrup thickens.

Store in sterilised jars when cold.

Glyko Karpouzi (Watermelon Sweet Preserve)

Ingredients:

(25 servings)

1 kg watermelon rind (enough for 25 pieces)

Juice of 1 lemon

½ cup cooking lime (calcium hydroxide)

1½ kg sugar

1 litre water

½ tsp vanilla essence

 

Preparation:

Peel the rind on both sides leaving only the white part. Cut into 25 square pieces.

Place the watermelon pieces into a bowl, cover with water and cooking lime and leave for two hours.

Rinse very well under running water.

Transfer the watermelon into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer until cooked.

Strain well and return to the saucepan with 1 litre of water, the sugar and lemon juice. Simmer until the syrup is thickened and lightly caramelised (about 30 minutes).

Add the vanilla.

Store in sterilised jars when cold.

Traditional Bread

Ingredients:

(Serves 2-3)

1 kg village flour

130g fresh yeast dough (prozymi) or 1 tbsp dried yeast

¼ tsp Salt

Lukewarm water (enough to make a soft dough)

Pinch cinnamon powder

Pinch mastic

Sesame seeds mixed with a little aniseed

¼ tsp sugar (if using dried yeast)

 

Preparation:

If not using dried yeast, knead the ready dough (prozymi) with the water and flour until soft. Cover and leave to rise in a warm place for 4-5 hours.

Knead the dough again, together with the salt, cinnamon and mastic. Cover and leave to rest again.

Cut it into pieces and form them either into the shape of a ball or baguette.

Roll the bread shapes into wet sesame mixed with aniseed and allow to rest.

Reshape the breads and bake in hot oven 200ºC.

Loukoumades (Honey Dough Balls)

Ingredients:

(Serves 20 portions)

1 kg plain flour

20g dried yeast

250g mashed potato

2½ – 3 cups lukewarm water

Oil for frying

Syrup:

½ kg sugar

300ml water

A few drops of lemon juice

1 stick of cinnamon

 

Preparation:

Prepare the syrup by boiling all the syrup ingredients together. Leave to cool.

Mix the flour, yeast, and water to make a batter.

Allow batter to stand for a while until it rises.

Mix in the mashed potato and beat well.

Drop dessertspoons of the mixture into hot oil and fry until golden brown.

Drain and dip into cold syrup for a few seconds.

Using a slotted spoon, remove from the syrup and transfer to a bowl.

Eat when hot.

Daktyla (Ladies Fingers)

Ingredients:

(Serves 10)
 

Dough:

1 kg strong plain flour

¾ cup oil

Pinch of salt

A few drops of lemon juice

2 cups water

 

Filling:

300g crushed almonds

50g sugar

1 tsp cinnamon

1 tbsp rosewater

 

Syrup:

1 kg sugar

¾ litre water

Juice of half a lemon

1 cinnamon stick

2-3 cloves

Oil for frying

 

Preparation:

Sift the flour and rub in the salt and oil. Add water and lemon and knead to make a firm dough. Cover and leave to stand.

Prepare the filling by mixing together all the ingredients.

Roll out the dough into a thin sheet (1-2mm thick) and cut into 8x10cm rectangles.

Put a teaspoon of filling at the wider edge of the rectangle and roll. Press the two ends together with a fork to seal.

Fry in hot oil until golden brown and then drain.

Dip in cold syrup for a few seconds; drain and transfer to a plate.

Anari Cheese Pies with Filo pastry

Ingredients:

(serves 10)

½ kg unsalted Anari cheese

1 tsp cinnamon powder

¾ cup sugar

2 tbsp rosewater

½ kg filo pastry sheets

100g butter, melted

100g fresh cream

½ cup honey or ½ litre syrup

 

Preparation:

Beat the Anari cheese with the fresh cream.

Add the cinnamon, sugar, and rosewater and mix thoroughly.

Cut the filo pastry into 7cm squares. Use 2 or 3 sheets of pastry per pie. Place a piece of pastry on a clean surface and brush with a little melted butter. Add another sheet of pasty and brush lightly with butter, then cover with another sheet. Add one tablespoon of cheese mixture in the centre and fold over the pastry to make a triangle. Brush the tops of the pies with melted butter and bake or deep fry until golden brown, then cover with honey or syrup.

Note: You can make traditional ‘bourekia’ with dough pastry. Fry and serve dusted with icing sugar.