The Cyprus Wine Blog - Monolithos Wine Dimensions: March 2011

Cork stoppers became the industry standard for wine bottle seals, probably going as far back as the 1600’s. Manufacturers of alternative wine bottle seals have made several attempts to wrest the market away from cork manufacturers, particularly over the last 30 years. In spite of these efforts, cork remains the dominant wine bottle seal, with a market share of around 90%.

For centuries, natural cork is unmatched as a wine closure. Among its many important and properties are its lightness, ability to offer blockage to liquids, resistance to wear, temperature endurance and its well-known compressibility.

The secret to cork’s performance is its unique, honeycomb cell structure which technology cannot replicate. Each cell is sealed, filled with air and not connected to any other cell. Because the cells are all full of air, corks are lightweight.

The cushion-like cork cells also display what is known as elastic memory.  Cork can be compressed and, when released, will return to its original volume. As the cork is compressed, the air in the cells is compressed. When pressure is removed, the cork expands back to its original volume.

Due to its cell structure, cork is waterproof. Individual cells are sealed so that they’re not connected to each other. No capillary action or wicking can happen in cork.

Being elastic, cork is also more tolerant than other materials of changes to temperature and pressure. Cork resists moisture and can age for long periods without deteriorating. It is naturally fire resistant, but that doesn’t mean it’s fireproof as it will burn if heated long enough. In addition to these characteristics, cork’s lightness and chemical inertness make it ideally suited as a wine closure.

Finally, cork has a high friction surface i.e. it stays in the bottle. As the cork is cut, millions of cells are ruptured. This forms rough domes that can seal onto a smooth surface such as a glass bottleneck. When compressed they constantly try to return to their original size, thus maintaining a tight seal. This means the cork exerts a very even pressure against the surface of the bottle neck and can compensate for imperfections in the bottle.

Recent research by the University of Bordeaux has confirmed that natural cork allows a tiny amount of oxygen to permeate into the wine bottle after it has been sealed. This tiny amount of oxygen has an important and beneficial impact on the development of the wine in the bottle.

For many people, a glass of fine wine is the perfect treat after a long day at work. However, for those whose work is wine, it is more than simply a way to relax. It takes years, even decades, to perfect the winemaking process. Wine makers concentrate on flavours, acids, grapes, fining, filtering, corking bottling and much more. And wine makers run into problems in all of these areas along the way. Fortunately, it’s easy to recognize and fix most wine problems by learning a little information about their causes.

One area which often causes considerable concern in the winemaking field is the use and problems associated with the corks. To start with, there are several types of corks on the market which can be very confusing for the wine maker. Type selection is dependent on the style of wine being sealed and the expectant length of time before the wine is consumed. Other factors determining wine cork type selection and treatments include bottling speed, still or sparking wines, sweet or dry wines, red or white wines, bottle type and size. The winemaker must decide what he or she wants the cork to do. If the intention is to drink the wine soon after bottling and the quality of the cork is not an issue, then the economical agglomerate cork will fit the bill. If presentation and longevity of the wine are more important, then a high quality natural cork is more appropriate.

With all the beneficial properties of corks as bottle closures, one significant defect is a constant threat. This is “corkiness,” a condition that exists when wine is tainted by the presence of a chemical compound called 2, 4, 6-Trichloroanisole (TCA). This compound appears to be caused in the cork by the interaction of moisture, chlorine and mould. Corks are often exposed to these elements during their production and this is the time TCA is likely to be formed. (TCA also occurs naturally in the wood and bark of many trees, including the oak family.)  The human nose can detect this “corkiness” at concentrations as low as four parts per trillion! Unfortunately there’s not much the winemaker can do to control TCA. It’s virtually impossible to detect a mouldy cork before it is put into the bottle.

A wine that is slightly corky may respond to a bit of aeration. If you encounter a corky wine, swirl some in a glass and see if the corky smell disappears. If it does, you can drink the wine after decanting it and allowing it to breathe for 15 minutes.

However, a “corky” wine and a “corked” wine are not the same thing. A corked wine is one that has been affected by contaminants that were on the cork at bottling time (TCA). A severely corked bottle is easy to detect.  It will smell like a damp carpet or a flooded cellar. It gives that musty unpleasant odour.  And this is fine because you can detect straight away that something is wrong with the bottle. In the last decade, the cork industry responded to the TCA problem by spending millions on research to find the cause and its cure. A chlorine-free cork treatment process was developed and this has helped greatly. Industry sources acknowledge that 1%-3% of all bottles suffer from some cork-related problem.

Another common problem caused by the cork is oxidation. Wine oxidation problems occur if the cork shrinks due to storing conditions. As the cork becomes smaller, air enters the bottle and oxidizes the wine.

Furthermore, a defective cork can cause problems such as leaking. Sometimes in a warehouse or during transit in the summer months, a substantial increase in temperature (30°C to 35°C) can occur. The rise in temperature can result in excess head pressure and push the cork up, thus resulting in wine leakage. It should be pointed out that two factors contribute to high pressure with the increase in temperature: First, the expansion in the volume of the wine and second, the expansion of gas in the headspace (the air space in the bottle between the wine and the cork). The problem is made worse since gas expands 10 times more than the wine with the rise in temperature.  Lack of humidity can also cause some leakage.

Some bottles can leak even without bad temperature management. One reason could be that some producers fill their bottles too much, resulting in a slight leakage at the time of bottling. However, the existence of signs of leakage does not necessarily imply that the wine in the bottle is spoiled. In most cases, it is perfectly sound.

Whenever one comes across a leaky wine bottle, the immediate reaction, in most cases, is to blame the faulty cork, and this may sometimes be justified. However, it needs to be emphasized that there are many factors other than a defective cork that can contribute to the problem of leaky bottles. Some of these include: bottle, filling head, corking machine, the operator of the corker, and storage and shipping conditions. However, be wary of bottles with obvious and particularly excessive signs of leakage.

True leakage (bottles that leak continuously when inverted) is very rare in bottled wines. So-called “leakage” usually involves the expulsion of a few drops of liquid, maybe just the once or maybe on several occasions, until the internal pressure drops below the sealing pressure of the cork. In addition to lowering the internal pressure, the expulsion of liquid enlarges the headspace volume, and this reduces the incidence and magnitude of further losses with any increases in temperature. Because not all bottles leak and because the incidence of leakage can vary from one bottling session to another, there is a widespread misconception that the differences in performance must be caused by differences in the sealing ability of the individual corks. In fact, the major variable is bottle-to-bottle variations in the headspace pressures. This can be observed during the course of bottling, and also in retail bottles taken from the same carton. The reason for this variation is the different amounts of air that are often incorporated in the bottles before sealing.

From the practical point of view, it is a matter of balancing all the risks and costs when choosing the type of corking machine, operating techniques, the dimensions, density and moisture content of the corks and the level of control of the overall operations. Sealing wine bottles is an integral part of winemaking, and winemakers cannot distance themselves from the responsibility of ensuring that it is carried out correctly.

There are three different types of corkers available. All of them work primarily in the same way. They have a compressing iris that evenly compresses the cork from all sides, down to about the diameter of a dime. Then they drive the cork into the bottle. The main difference between them is speed. Bench and floor model corkers are mainly used in most wineries.

After wine bottles have been corked they need to be left standing upright for at least one or better still two days. This is to give the corks time to re-expand into the neck of the bottle and create a complete seal.

After the re-expanding period, the bottles will need to be stored on their sides so that the wine is touching the cork. This is to keep the cork moist and expanded. If the bottles are stored upright, the corks will eventually dry out and the wine bottles’ seal will be compromised. Over time, this could lead to problems with oxidation and possibly spoilage of the wine.

Wineries can use various criteria for assessing cork quality. The dimensions of the cork should be appropriate for the size of bottle and the inside surface of the neck should be smooth with a proper taper. The dimension of the neck should be checked with a gauge. Most wine bottles are produced according to certain standards, with a bore (inner neck) diameter of 18.5 + .5 mm at the lip (mouth) and 21 mm, 4.5 cm below the mouth. In other words, the width (diameter) of the bore increases from 18 mm to 21 mm over the length of 4.5 cm from the mouth. Note that the sides of the bore are not parallel. This design helps in limiting the movement of the cork after it is inserted. The diameter of the cork affects the sealing force exerted by the cork against the glass surface. It is, therefore, critical that the cork diameter be very close to the specifications.

The corking machine should be cleaned and maintained according to the manufacturer’s directions, with the corking jaws cleaned and checked for wear and tear. The plunger should be adjusted so that the cork is inserted to the proper depth. It should not be pushed more than 1 mm below the top surface of the bottle mouth. To ensure cork insertion to the proper depth, the moisture content of the cork should be uniform.

Insertion of the cork into the bottle compresses the air trapped below the cork and above the wine, and generates excess pressure in the headspace. If the bottle is laid on its side or upside down shortly after corking, the pressure in the headspace can force some wine out, thus causing a leak.  Hence the necessary to release excess pressure and minimize the risk of wine leakage, the bottle should be stored upright (off the cork) for several hours immediately after corking.

Wine should preferably be bottled at a temperature of 15°C to 20°C. If the bottles are filled with cold wine, the fill level should be adjusted to allow for the expansion of wine volume with the rise in temperature. It is also important to keep the bottles upright until the wine reaches the expected storage temperature. The bottled wine should be stored in a cool dry place at a temperature of between 14°C to 18°C.

Quite often, the sizes of opening these bottles have do not work well with the size of corks that are available. In addition, the shoulder of these bottles will often start too early, resulting in not enough neck for the cork. The bottom of a compressed cork will likely flare out while still in the bottle. When this happens, the cork is often drawn down on into the bottle by this flaring action.

To get a good cork seal on a bottle, you will want to use a “straight” cork as opposed to a “tapered” cork. A straight cork is cylinder-shaped and provides the maximum amount of sealing surface possible. The sealing surface of the straight cork is the whole length of the cork, whereas the tapered cork seals only at one point along its side – where the cork meets the glass.

One simple way to seal a wine bottle with a straight type cork is to use “mushroom corks”. These are straight corks that have a plastic top on them for gripping. They can be pushed in by hand and fit fairly tight when using a standard cork-finished wine bottle. Mushroom corks will work fine for wines that are going to be consumed within 12 to 18 months.

To conclude, modern winemaking has done much to keep the majority of wines sold today consistent and free of faults, even if the wine isn’t to everybody’s taste. But faulty bottles still come along, particularly corky or corked wine. Sometimes the bottle is obviously not right, and it’s just a matter of returning it to the waiter or shop where you bought it. If you spot a wine that resembles one described above, however, do speak up. The chances are the staff know less about wine that you do, and it’s likely that you’ll be offered a replacement, even if it comes with the almost obligatory “It tastes alright to me” from the manager.

Wine News and Information

During the years 2008 and 2009, the economic crisis and the subsequent deceleration in consumption, which added to the already existing problem of over production, adversely affected the global wine industry. The sharp decline was primarily attributed to a drastic reduction in consumption in the European Union, the largest market for wines worldwide. However, in 2010 wine, the niche category in the alcoholic beverages market realised a healthy recovery with a steady growth forecast over the next few years. Recent research findings confirm the fact that moderate consumption of wine prevents heart disease, cancer, Alzheimer’s disease as well as muscular degeneration. The underlying health benefits of wine would also enable the associated industry to promote it as a household as well as a restaurant product. Developing countries like Russia, China, Australia and India, to name a few, are expected to drive future growth in the market. Changing lifestyles in these countries is proving to be a major win for the growth in wine consumption. Previously, interest in wines was confined to middle-aged customers, however today, a growing base of younger consumers are exhibiting a marked preference for wine over other alcoholic beverages.

Over the last few years, pressure on winemakers to produce wine at low prices for supermarkets in Australia meant growers were being paid less than the cost of production. In 2010, some retailers were selling wine for as little as $5 a bottle, while “cleanskins”, a generic labelled bottle that doesn’t identify the winery or winemaker, could be found for as little as $2. These prices are certainly unsustainable according to the Australian Wine Grape Growers Association. The party may be over for the wine-loving consumers addicted to low prices for their favourite tipple. “The industry is going broke,” Australian Wine Grape Growers Association executive director Lawrie Stanford said. Furthermore, production is on the decline and according to the Australian Bureau of Statistics, the total grape crush for 2009-10 was 1.6 million tonnes, down 7.5 per cent on the previous year. Also this year’s spread of disease, such as downy and powdery mildew will reduce the 2011 crop further, easing the surplus of the past few years.

According to data released last year by the St. Helena, California-based Wine Market Council, a trade group, “millennials” are pursuing wine for a variety of reasons. They equate it with sophistication as it allows them a means to connect with friends, and they see it as a more healthful alternative to other alcoholic beverages. “It isn’t just cheap wine that has gotten their attention,” said the group’s president John Gillespie, noting that millennials tend to purchase more imported wines than baby boomers. He added that it’s important for wine producers not to dumb down their message when marketing to younger consumers, noting that the Internet generation is thirsty for information and more sceptical of advertising. “When we’re out and about in a wine store and we see a label we’re interested in, we have the ability to research that right away and make our own decision,” said Rick Breslin, co-founder of the California-based startup, which began in early 2009 and now delivers nearly a million wine recommendations every month. “It’s going to give you information from the producer, from several publications and other consumers.” Some entrepreneurs credit millennials with redefining how consumers of all ages experience wine.

Monolithos Monthly News

The good weather of February and March allows for outdoor work once again. By the end of February, the grapevines are pruned to help control the yield and quality of the coming year’s grape harvest. If not pruned back, the number of buds that would bloom and turn into fruit would be of a lower quality. Any wood cuttings left over from pruning are removed or burned in the vineyard.  March is the time to plough and aerate the soil. By the middle of March, the grapevines begin to come out of their dormant stage as the sap in the roots begins to flow.

Having submitted the new winery plans to the Town Planning Department, we are now waiting patiently for their approval. In the meantime, we are looking into the details regarding other issues such as project management, building contractors, structural engineering aspects, equipment suppliers, mechanical and electrical design considerations, heating, cooling, refrigeration, water and electricity supplies, solid waste disposal, waste water treatment and irrigation, health, safety and the environment, access road and parking requirements, etc.

Currently, all the 2009 wines are available for tasting and purchasing. If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his “Fig Tree Villa” in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995.

Just about every wine lover has an occasional dream to start his or her own winery. They could make exactly the wines they enjoy, spend all day wandering through the vineyards, sit on the back terrace and taste the fruits of their own labour. Is this your dream? If so, then first reflect on this old saying from experienced winemakers:

“The best way to make a small fortune in the wine business is to start with a large one.”

The Cyprus Wine Blog - Monolithos Wine Dimensions: February 2011

Technology in the winery doesn’t ensure great wine. Great wines start with the vineyard.




Climate is the most important factor when it comes to quality wine grapes and grapevine longevity. Different grape varieties thrive on certain climate and soil conditions. Climate conditions determine to a great extent the variety of grapes that can be successfully grown in a given area. Hot and cold climates can negatively affect wine quality. Different grapes, and the different wine styles or types that can be made from them, need specific climatic elements to succeed. Old World grape producers go even further, referring to the terroir of a wine region when they characterise its suitability for particular grape varietals.



There is no doubt that individual locations for vineyards have a great bearing on the type of grape most suited to the growing conditions available and on the style of wines that can be made from the grapes. Many sunny days in which to ripen will mean that the grapes have higher sugar levels, and those which receive too much water will bloat and have less flavour.



We normally look at climate and weather in terms of wind, rain, sun, fog, and humidity, but climate and weather are two different things. Climate encompasses the statistics of temperature, humidity, atmospheric pressure, wind, rainfall, atmospheric particle count and other meteorological elements in a given region over a long period of time. Weather is what happens from day to day or, in the case of viticulture, over a single vintage. Weather is one of the most critical elements in the quality of the grape. It defines the growing season, and throughout the year, everything that happens is important and is reflected in the bottle of wine that is produced. The difference between climate and weather is usefully summarized by the popular phrase, “climate is what you expect, weather is what you get.” The three most important meteorological parameters directly influencing grape growing are sunlight, temperature, and humidity.



Light and shade play a central part in fruit ripening and fruit quality. In order to produce fruit, grapevines need sunlight. Leaves require light for photosynthesis and bunches need light to promote good colour and enhance aroma and flavour development. Shade limits a vine’s ability to grow buds and/or cause flowering buds to simply drop to the ground. Grapes ripen as a result of photosynthesis, the binding together of water and CO2 from the atmosphere to form starch. This is accomplished with the help of light energy from the sun absorbed by chlorophyll in the vine and leaves. Grapevines will of course grow in shaded areas, but sunlight is the catalyst for fruit bearing vines! Generally speaking, wines made from fruit in shaded canopies have reduced sugar, colour and phenolics.



Canopy management techniques should ensure that maximum light interception is achieved without the risk of sunburnt fruit. Maximum sunlight exposure can lead to sunburned berries, and zero exposure can lead to diseased berries. During the annual growth cycle of the grapevine, excessive shading can reduce the success rate of bud formation, bud-break and fruit set as well as the size and quantity of grape berries on a cluster. Some shading is beneficial, especially in very hot and sunny climates, to prevent heat stress, however excessive amounts of shading can have a negative impact on grape development. As a photosynthetic plant, grapevines need access to sunlight in order to complete their physiological processes. Sunlight duration acts mainly by controlling sugar in grapes and therefore potential wine alcohol content at a given stage of physiological ripening. In practice, the relative contributions of sunlight and temperature are hard to distinguish, because low temperatures and low sunlight hours tend to go together. Poor seasons in cool climates are usually both sunless and cold.



Regions with unlimited sunlight hours and intensity are nevertheless not necessarily at an advantage because they commonly suffer from excessive temperature variability and water stress. But in the absence of these adverse factors, ample sunlight does appear to be universally beneficial.



The timing of the sunlight is also important. Studies show that the most critical period for quality is around the start of ripening (August in most European regions). Good conditions then assure an ample reserve of sugar in the vine, both for early conversion in the leaves and berries into flavour and aroma compounds. Ultimately, a vine needs both sunlight and warm temperatures for the fruit to ripen effectively.



Another significant concern is the day-to-day variability in temperature. Temperature is one of the most important parameters of grape maturation and one of the essential factors that trigger it. Temperature affects all stages of grape production, from bud burst to grape maturation. To fully ripen, grapes need a sufficient amount of heat during the growing season. Many of the vine’s metabolic processes will stop below 10º Celsius (50º Fahrenheit). At the same time, winter temperatures must be cold enough to encourage the vine to go dormant. Spring frosts are a risk in many areas. Like so many aspects of quality grape growing regions, moderation is crucial.



The things we taste and smell in wine and which we call terroir are created in biochemical processes during the development and ripening of the grape. These processes are strongly influenced by temperature. Each individual process in grape development has an optimum temperature where it proceeds the fastest. Above or below that optimum temperature slows down the process. But it isn’t as simple as whether faster or slower is better. The better growing regions have a consistent temperature pattern. Vines don’t like abrupt heat waves or cold spells that disturb the processes of fruit development. An abrupt heat wave can damage leaves and fruit and stun the vine.



When grapes are ripening in a vineyard, sugar is being produced in the leaves, transported to the berries, and then stored. At the same time, flavours, elements of aroma and taste are developing in the berry. The ripening regarding sugar accumulation is pretty straightforward. Sugar is being made and stored until the berry has a level of 24 to 25 Brix (unit of measure for the sugar content of grapes, equivalent to 11.5% to 14% alcohol). At that point, there is a programmed, physiological process where the berry shuts down and begins to dehydrate and collapse. In the warm, sunny island of Cyprus, sugar can accumulate rapidly and present a difficulty to the winemaker.



The ripening regarding flavour is less straightforward. Some flavours are produced and increase during ripening like aromas and soft tannins, whilst other flavours diminish like acidity, bitterness and vegetal aromas. In ideal ripening, this flavour development happens before the berry gets too high in sugar or shuts down. So that means that ideally, during ripening, there is a need for warm sunny days and cool nights.



Grapes ripen both during the day and at night. In regions that have hot nights, grapes ripen quickly with low acid, poor colour, and reduced flavour development. This makes for wine of ordinary quality. Grapes are better for wine when ripening metabolism is slowed by cool night time temperatures. This allows for gradual ripening, more flavour development, and promotes a good sugar acid balance.



An average mean temperature during ripening strongly influences potential wine style. Average conditions during ripening cannot be estimated directly from raw climatic statistics, because they depend in part on when ripening occurs. That, in turn, depends on the heat requirements of individual vine varieties to reach maturity. Some mature early and have a relatively low total heat requirement to reach this stage. These will ripen successfully in cool climates, and in hot climates ripen very early. Late maturing varieties need a long, warm growing season and a high heat total to ripen at all.



Individual grape varieties differ in their optimum ripening temperatures for quality. Many of the early maturing varieties are best when ripened under relatively cool conditions. Some of these berries are very sensitive to heat, particularly red wine varieties. Such varieties nevertheless need warmth during ripening to give enough colour and body for red wines, a contradiction which explains their limited and specialized climatic adaptations. Other equally early maturing varieties, usually for white wine, can tolerate considerable heat during ripening and can give good quality across a wide range of climates.



Throughout the world, high quality wine regions experience relatively similar temperatures. Most of these regions are between the 30th and 50th parallels in either hemisphere. Since temperature has such a profound impact on acidity in grapes, the grape variety must be matched to the temperature of the region. Fuller bodied grapes generally like warmer temperatures. These include Shiraz and Cabernet Sauvignon. Wines made from these varietals have assertive flavours and complex textures on the palate. Lighter bodied grapes thrive in cooler temperatures. These grapes include Pinot Noir and Riesling.



Whereas potential wine style depends broadly on the average mean temperature during ripening, quality appears to be related also to short-term, day-to-day temperature variability. If the ripening temperature is less variable, the wine quality is likely to be better. Highly variable temperatures result in greater damage, both by frosts after budburst and by extremes of heat in summer. Research has shown that whilst warm temperatures speed the ripening process, temperatures in excess of 33ºC slow down photosynthesis and subsequently berry ripening. Conversely, very cool temperatures also slow down the ripening process.



Humidity is the amount of water vapour in the air. Relative humidity is the amount of water vapour in the air at a specific temperature compared to the maximum water vapour that the air is able to hold without it condensing. Relative humidity is normally highest in the morning and lowest in the early afternoon. Humidity, coupled by temperature and wind, determines evaporation and therefore moisture demands on the vine. Water and humidity play important roles in the development of the vine with their presence or lack of impacting photosynthesis, new plant shoot growth, as well as the development of grape berries. Without a doubt, humidity can cause many problems in a vineyard. Very high humid conditions favour disease development. Humidity can however influence yield and wine quality beneficially, provided that there is enough sunlight and diseases are absent or controlled.



Strong evaporative demands place the vines under water stress which, in extreme cases, can cause leaf loss and substantial collapse of vine metabolism. Sites that have high evaporation rates and low relative humidity have higher transpiration rates (evaporation of water off the leaf surface) and may therefore require irrigation.



Successful viticulturists have a good understanding of their soils, monitor soil moisture and understand the importance of irrigation for quality grape production. Excessive irrigation and high fertiliser use will encourage a dense canopy that will not only shade fruit but will create a microclimate within the vineyard that encourages the spread of diseases. Virtually all of the world’s acknowledged great table wines come from regions with moderately high relative humidity and low evaporation. This is partly because of the lack of stress and generally restricted temperature variability.



All aspects of weather and climate that pertain to terroir contribute to the vigour and health of a grape vine. Factors like wind, rain, sun, and humidity, directly affect a vine’s soil moisture requirements and moisture levels in the soil. Weather does not define terroir, but it certainly affects the way a wine tastes. In a given vintage you can have frosts, heat spells, precipitation during fruit set or harvest, and other severe weather changes that define a vintage.



In general, the more consistent the temperature, the more consistently grapes will ripen. This lack of fluctuation is referred to as equability. Two factors that aid equability are proximity to large bodies of water and thermal inversion created by the slope of the hills on which the vineyards are planted. Finally, the temperature swing between winter and summer also influences quality. Late-ripening grapes, such as Cabernet Sauvignon, do not tolerate a sudden drop in autumn temperature very well and can produce herbaceous, unripe grapes as a result.



The properties of climate have a pronounced effect on the process of wine production, and climate therefore sets the parameters for the selection of grape variety. In general, the best wines come from the best quality grapes. Many types of wine grapes are grown all over the world, and the climate of a particular region can have an enormous effect on the creation of the distinctive personality and taste of the finished wine. With appropriate site selection, Mediterranean climates have some distinct advantages for viticulture over uniform or summer-rainfall climates. Sunshine is mostly more reliable and generous. There is less risk of excessive rainfall during ripening. As a result of both, the risk of fungal diseases is generally lower. And to the extent that many Mediterranean climates have the disadvantages of low humidity and high temperatures during the ripening period, precise vineyard site selection can help to minimize these disadvantages, by seeking out coastal or high-altitude sites, for example.



Wine News and Information



* China’s wine consumption and wine production are set to increase exponentially over the next four years. France, Italy and Spain remain the world’s biggest producers of wine, accounting for just under half of the world’s production of 3bn cases. However by 2014, these countries’ production is expected to decline by 1% to 7%. This is due mainly to more efficient management of vine land, grubbing up of unprofitable vineyards, and concentration on quality by reduction of yields. The only countries to increase production will be Argentina by over 13%, Chile by 8%, South Africa by 7%, and China. While the US will be the world’s biggest consumer of wine by 2012, with over 300m cases taking over from Italy at the top of the table, the UK is the world’s largest importing nation both by value and volume, with Britons spending more in total on still and sparkling wine than the French. As consumers, Russia, the US and China are expected to show the most growth over the next four years, increasing consumption by 20.7m cases in China, 27m cases in the US and 5.5m cases in Russia. Of the 3bn cases, or 36bn bottles, produced worldwide, a quarter is exported. Vinexpo estimates that one in four bottles is drunk in a country in which it was not made. This figure is expected to increase.



* The International Wine and Spirit Research (IWSR) figures showed a healthy outlook for the UK, which has overtaken France for consumer spending on wine and consolidated its position as the world’s biggest wine importing market by value and volume. Wine consumption in the UK rose 1.1% in 2010 as opposed to 2009, with the total amount consumed rising to 147.12 million 9-litre cases. The rate of consumption in the UK is expected to increase by a further 2.9% during 2010-2014. Consumers are trading up to over £6.15 per bottle making it the second largest consumer market worldwide, ahead of France but behind the US. But the average price of a bottle of wine is stable at around £5.21 and is expected to remain at that level for the next five years. White wine is the UK’s favourite colour accounting for nearly 45% of wine consumption. Consumption of rosé wines, fuelled by consumers switching from red to rosé, saw UK sales increase 93% in 2005-2009. Rosé is forecast to rise by a further 11.5% during 2010-2014. Sparkling wine consumption also grew 16.1% from 2005-2009. It is expected to rise to 12% in 2014, according to the data. Emerging markets in Asia and Eastern Europe will continue to prosper by 2014, but these are not expected to match the top western markets in terms of value and volume.



* A study appeared in the January issue of the journal “Diabetes” which reveals that drinking a moderate amount of alcohol may have its health benefits, and lowering the risk of Type 2 diabetes could be one of them. Researchers followed 38,031 men who had not been diagnosed with diabetes or cancer and who were part of the Health Professionals Follow-Up study. Changes in their drinking habits over the years were noted. After four years, those who were light drinkers at the start of the study (drinking zero to 4.9 grams a day) and increased their alcohol consumption to moderate levels (5 to 29.9 grams a day) had a decidedly lower risk of Type 2 diabetes compared with light drinkers whose habits did not change. Consistent moderate drinkers also had a substantially lower risk of Type 2 diabetes than did stable light drinkers. All study participants who were currently moderate drinkers were linked with at least a 25% lower risk compared with stable light drinkers, regardless of how much anyone drank at the beginning of the study. There were no additional cuts in risk for Type 2 diabetes for those who were light or moderate drinkers at the start of the study and then increased their consumption to 30 or more grams per day. But before you reach for the wine opener, note that the study authors wrote, “Decisions and recommendations about changes in alcohol consumption should, as with alcohol consumption in general, consider the full range of risks and benefits to an individual.”



Monolithos Monthly News



While grapevines are dormant during winter, they still require a great deal of care. Grapes should be pruned during their dormancy, usually in late winter. When it comes to pruning grapes, the most common mistake people make is not pruning hard enough. Light pruning doesn’t promote adequate fruiting, whereas heavy pruning provides the greatest quality of grapes. This year’s mild winter forced most growers to conduct pruning in January.



In the winery, cold stabilisation of the white varieties is well underway.



Regarding the new winery building, there has been considerable progress and most obstacles have been surmounted.



Currently, all the 2009 wines are available for tasting and purchasing. If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his “Fig Tree Villa” in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995. We thank you for your continued support. Take care and remember the words of the Chinese proverb:



“Drunkenness is not the wine’s fault, but the man’s.”

The Cyprus Wine Blog - Monolithos Wine Dimensions: January 2011

There are few subjects as controversial in the world of wine as the objectivity of wine evaluations. The concept of writing tasting notes to describe the flavour of wines has been around for almost 200 years. Over the last few decades, it has become common practice for judges in wine competitions, wine writers and “experts”, wine critics and reviewers, wine marketers and restaurant sommeliers to evaluate, review and assess wines and award or promote – one way or another – their personal favourite wines.

The sheer volume of wine produced annually overwhelms the individual consumer’s ability to determine what to buy based on his or her personal preferences.  It has become even harder over the years because there used to be much more variation in quality, but research into grape growing and winemaking, plus the commitment to quality by producers worldwide, has raised the bar. Consequently, in recent years it has become fashionable for consumers to rely on the opinions of “experts” in choosing their wines. The consumer’s goal is to spend his or her money wisely and to achieve maximum drinking pleasure while avoiding outright buying “mistakes”.

More and more newspapers and magazines have introduced wine columns to cater for this demand. Obviously, to a certain degree this reflects a general increase of interest in wine. In theory, expert comments are impartial. However to a certain extent, the purpose of wine columns is to attract drinks advertising. Newspaper columnists are required to recommend widely available wines. This is because their readership largely buys wine as a convenience product, popping a few bottles in with their weekly supermarket shopping.

The wine market is influenced today by price and quantity, the two vital factors for any wine to take its place on the shelves of the major distribution chains.  The country of origin may be different, the labels may be different, the vintages may be different, even the prices may be slightly different, but the wines rapidly begin to all taste the same. This is because they are the result of industrial products. Advertisement, promotion through press, online and printed material constitutes the main influence. Newspapers and magazines are economically dependant on advertising. In fact, more than 40% of their revenue is derived from advertising. Of course, advertisers are not amused by articles which are critical of their products. Consequently, a consumer is unlikely to find an unbiased and objective opinion in a newspaper or wine magazine.

Over the years, the evaluation of wines evolved from simple wine tasting notes to complex numerical scorings. Today there are essentially two basic systems – descriptive (non-numerical) and numerical. A growing number of people, from producers and retailers, to wine writers and consumers, have begun to rely on numerical ratings to describe wines in conjunction with tasting notes. Critics are employing similar conventions when reviewing medals in wine competitions.

While the composition of tasting notes and other forms of wine literature have existed throughout the history of wine, the widespread use of numerical rating systems is a relatively recent phenomenon. In 1978, Robert M. Parker, a wine critic, introduced the 100-point system to the wine world when he started a wine-buying guide called “The Wine Advocate”. The 100-point rating system was created as a way of helping wine buyers decide which wines were the best while avoiding those that just didn’t measure up. Parker’s wine-ranking scale rates wines on a points system from 50 to 100. But there are also other scoring systems that have their advocates, such as the UC Davis 20-point scale and the Decanter magazine 1- to 5-star rating system. Many wine sellers and tasters use a combination of these rating scales. Scoring wines has its basis in the assumption that wines have attributes that can usefully be summarized by means of a numerical rating. The aim of every scoring system is to find a numerical expression of the overall quality of the wine based on its individual sensory expressions. The numerical scoring system differentiates the quality for each wine separately by assigning in every index of quality (aroma, colour, taste, total expression, etc.) a certain number of points. The sum of the points of individual indices gives the quality of the wine.

Proponents of numerical systems appear to believe that despite there being subjectivity in scoring, a numerical score is not only the most widely used standard but that any consumer can easily appreciate that a grade of 98 is good and a 72 score not so good. Under this system, a 96 to 100 is an extraordinary wine, 90 to 95 are excellent, and 80 to 89 are above average to very good. Measuring things facilitates objective comparison – it lets you work out what is “the best”. Proponents of scoring believe that consumers can learn from experienced critics, even if they sometimes disagree with their conclusions.

In the hands of marketers who have transformed wine into a multibillion-dollar industry, the number is often all that counts. High scores equal high sales and eventually long term success for wineries. A wine with a high score separates itself from the pack and lends itself to a purchase. Whilst it might be argued that personal taste has a large part to play in choosing a wine, there are many wine buyers who appreciate a few pointers in helping to choose a bottle that’s going to be enjoyable and good value for money. The numerical scales are now so firmly entrenched in the most influential wine and spirit markets around the world that they’re demanded by consumers wanting to reduce their risk of purchase. Even critics acknowledge that the numerical scoring has helped to elevate the overall quality of wine, and experts say it has also influenced the popularity of certain grapes (Cabernet, Shiraz , Chardonnay, etc) that producers select. You can be sure that any wine that scores in the mid-90s or above will be in such demand that it will sell out fast, and the subsequent vintage will probably sell at an increased price!

The numerical wine rating system has also been heavily criticized. It has been considered a driving force in the globalization of wine and the down playing of the influence of terroir and individuality in wine making. Critics of the wine rating system argue that the economic and marketing power of receiving favourable scores by influential critics has steered global winemaking towards producing a homogeneous style that is perceived as appealing to the critics. These critics point out that when a number of wines (particular red) are evaluated, those that have deep colours, full bodied, stronger, concentrated flavours and smooth mouthfeel tend to stand out more than wines that exhibit delicate characteristics. These wines tend to receive more favourable wine ratings which have led to an increase in the sales of these styles of wines on the market.

Proponents of non-numerical scoring systems appear to believe that subjectivity is inherent in all tasting and those claiming to be objective can be misleading the consumer. Tasting notes are considered preferable for a couple of reasons. First, it lets the taster review the wine’s attributes such as the aromas, the flavours, the tannins, the acidity, the colour, etc. and secondly to offer his or her recommendation including answers to questions on food pairing, how the wine developed during the meal or tasting session, if there was anything about the wine that was not agreeable, etc. None of those things can be answered by a numeric value slapped on a card placed next to a bottle of a shelf.

These proponents argue that whilst scoring of art or music on a 100-point scale is so obviously absurd that nobody does it, in the world of wine we are faced with a group of wine critics who labour ceaselessly to reduce wines – works of art in a glass – to two-digit numbers. What is worse, the consumer is actually influenced by this insanity. So instead of exploring the amazing diversity of expression in the wine world, consumers allow themselves to be manipulated by crude scores generated by the wine media. The commanding influence of the leading wine critics has biased the industry toward the production of massive, heavily extracted, over-oaked, high alcohol wines that lack finesse and balance. Wines that are momentarily gratifying get higher scores than those that are made to age gracefully. Wines that are rich, dense and heavily-extracted get higher scores than those which are made in a lighter, more food-friendly style. Expensive wines get higher scores than more moderately priced wines. These are all subjective preferences that have nothing to do with the quality of the wine. Yet the consumer is led by the critics into believing that their official scores are trustworthy indicators of a wine’s quality. The media does its best to reinforce this fiction.

Wine is too complex a beverage to be summed up in a single number. There are no objective criteria for differentiating between different wines. The way in which someone responds to a wine depends on a myriad of variables: stylistic preference, mood, the accompanying food and the state of the wine itself after shipping and storing and ageing – not to mention the prejudices and expectations that attend a wine’s reputation and price. However, wines are made and broken by numerical assessments. Poor reviews of a vintage will lower prices and retard sales. High praise will whip potential buyers into a feeding frenzy that drives prices to elevated heights. Therein lays the opportunity for money.

To prove an experiment in science, you must be able to replicate it.  In the case of wine, this cannot be done. Our palate cannot consistently be precise and accurate. Our ability to smell and taste is human, and everyone has bad days and good days.  There is a rich history of scientific research questioning whether wine experts can really make the fine taste distinctions they claim.  It is scientifically proven that even flavour-trained professionals cannot reliably identify more than three or four components in a mixture, although wine critics regularly report tasting six or more. While there are some aspects to a wine that can be measured such as its residual sugar, optical density and acidity, these figures tell us relatively little about what the wine is actually like. Different individuals have unique palates and react differently to flavours in wine – particularly tannins and acids. Another example of the unreliability of wine judges tells a story of a winemaker who sent the same wine to a wine competition under three different labels. “Two of the identical samples were rejected,” he said, “one with the comment ‘undrinkable’.” The third bottle was awarded a double gold medal.

No system is perfect but a consensus of professionals is a good place to start. Wine ratings are not pointless, but needed to some extent. There is no perfect way to review wine, partially because it is such a subjective thing. Most disagreement in the discussion began around the value of numerical versus non-numerical scoring systems and ultimately refined to being about the objectivity or subjectivity of a system and thus its corresponding value to others who may read and/or use the score. It is arguably acceptable that the vast majority of people can separate wines in three broad categories namely “poor”, “average” and “good”. Beyond that, sorting wines into broad “poor”, “ok”, “better” and “best” categories should be quite possible.

Wine reviewers are, at the end of the day, just offering their opinions. No-one is right and no-one is wrong when it comes to voicing an opinion on a wine. What do the results mean? Basically, a wine scoring is one moment in time. In wine competitions, for example, the results reflect the collective opinions of expert judges about a wine on a particular day.  Whilst it is arguable that many wine consumers benefit from a few pointers when it comes to choosing a bottle, there can really be no substitute for developing one’s own personal taste and preferences and learning to recognize the styles and types of wine that the consumer is likely to find personally enjoyable. Blind faith in any wine critic is not a good thing. It does not encourage the wine drinker to learn and discover for themselves.

For the moment there is no way to defeat the stranglehold the leading critics have on winemaking and wine marketing. In an ideal world, people would taste and think about wine sufficiently deeply to form their own opinions. But since that isn’t a natural process of our upbringing, it requires us to actively learn about wine: about varieties, countries, grapes, oak-ageing, vintages, producers, etc, etc, etc. In order to choose confidently as we stand in front of the supermarket shelf, we need knowledge. The only way to know your thoughts on the art (or wine in this case) is to experience it for yourself. This is simply because no-one else tastes the wine the way you taste the wine.

Drink what you want, when you want. Wine can be a very complicated subject, covering geology, climatology, plant biology, bio-chemistry, aesthetics, history, economics and sociology among other things, but in the end it comes down to a simple question: do I like what’s in my glass? If a wine critic helps you to say yes more often than no, he or she is doing a good job.

If a customer complains about the quality of a Monolithos wine, we take the complaint very seriously. We only offer wines that we would drink ourselves. Obviously, we hope you share our choice and taste, but if you don’t, we won’t take offence. For us, the importance of being able to communicate reliable information in order to recommend our products and keep customers coming back is paramount. In our experience, an increasingly educated public demand transparency and accountability rather than arbitrarily arrived-at ratings. Fortunately, like Monolithos Winery, an under-culture of small, artisan winemakers continues to thrive – people who make wine for the love and the art of it, rather than the scores. These are the wines worth exploring, experiencing, adopting into one’s lifestyle. They often get no attention in the media and no points from the critics.

Wine News and Information

*     The holiday season is the time for big, rich meals, and two new studies concluded that drinking wine not only improves digestion but lowers the risk of belt-loosening afterwards. In research published online in the British Medical Journal, a team at the University Hospital of Zurich found that drinking white wine with a heavy meal of fondue lead to the cheese lingering in the stomach for longer. However, the negative side effects sometimes associated with slow digestion, mainly heartburn, were notably absent. According to Mark Fox (a gastroenterologist at the Queen’s Medical Centre in Nottingham ), a total of 20 individuals, ages 23 to 58, took part in the study. None reported problems with alcohol and all participants were trim. Half ate fondue with white wine, the other half with black tea. Afterwards, the researchers measured the rate of the food digestion for several hours. A week later they repeated the experiment, switching beverage choice. They found gastric emptying was significantly faster when fondue was consumed with tea rather than with wine, which is a good thing for the wine drinkers, Fox explained. “Having slow gastric emptying means the nutrients are being fed slowly into your system,” he said. “Your body will take up this energy very efficiently.” The study also found that if people consumed alcohol with meals, their appetites tended to shrink. That result correlates with another recent study that finds wine drinkers are less likely to gain weight than their peers.

*     South African wine prices in the UK may go up this year when a trade agreement lapses with the European Union. The current treaty, which allows South Africa to avoid tariffs on up to 80% of its exports, has not been renewed despite negotiations between diplomats. This means South African wine entering the EU could soon attract tariffs ranging from 8.5% to 24%.

*     Wine sales are growing more strongly in pubs and restaurants than they are in the off-trade, according to the latest quarterly report from the Wine & Spirit Trade Association. On-trade wine sales were up 3.5%, compared with 2.7% in shops, despite a fall in volumes. The data also shows the average price of a bottle of wine has gone up to £4.47. WSTA chief executive Jeremy Beadles said: “It’s encouraging to see wine delivering value in pubs and restaurants as well as in the off-trade, despite the reduction in volumes.”

*     Consumers are increasingly prepared to spend more money on a bottle of wine to drink at home, according to latest research by Wine Intelligence. It seems penny-pinching in the wine aisle is in decline after two years of austerity reported. The report said there is good news for the on-trade too, with evidence showing an upturn in confidence in spend on wine for formal meals.  The report also notes increasing consumer wine purchase visits to Sainsbury’s, the Co-Op and Marks & Spencer.

Monolithos Monthly News

The dormant period for most grapevines growing in Cyprus begins in mid-December and ends with bud break around end of February to mid-March. However, all depend on the winter temperatures which this last December remained relatively high (mostly over 10ºC). We are looking forward to a colder climate in January.

In the winery, last year’s wines are slowly going through the clarification, racking and blending process before cold stabilisation and bottling. Regarding the new winery building, the architectural plans have been finalised and are ready for submission to the town planning department. However, we are still held back by some bureaucratic obstacles attributed to the local authorities. Perhaps the words of Mahatma Gandhi are true in Monolithos’ case: “To lose patience is to lose the battle.”

Currently, all the 2009 wines are available for tasting and purchasing. If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his “Fig Tree Villa” in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995. We thank you for your continued support. Take care and remember the words of Victor Hugo:

“God made only water, but man made wine.”

From all of us here at Monolithos Winery we wish you:

A Happy, Healthy and Successful 2011!

The Cyprus Wine Blog - Monolithos Wine Dimensions: December 2010

The holiday season is approaching fast. This is the season to be jolly, the time for celebrating, exchanging gifts and spending time with the ones you love. This is also the time of year that everyone begins to think about holiday party planning.

Food and wine form two of the most important aspects of any party, be it Christmas or New Year. For people who love to cook, the holiday season presents an opportunity to experiment with extravagant gourmet dishes. Christmas dinners are also a great time to try new wines with old favourite recipes. However, finding the right Christmas or New Year’s wine among the several hundreds standing on the supermarket shelves is not an easy task. The diversity of choices among wine varieties, brands, labels, and prices seem almost infinite. There are just too many choices. This wonderful time of the year shouldn’t be so complex and complicated. The following paragraphs are aiming at saving you a lot of valuable time, potential frustration, energy and possible worry by lending a helpful hand in selecting a wine, whether you are looking to pair wines with a festive meal, share new wines with friends and family at holiday parties or need the best value for money wine gift.

So what is the solution to too many choices? The answer in a nutshell is: discover your own preference for wine taste. Many people know when they like a wine. But the difficult part is to understand why. What do you like about it, and how do you describe what it is that you like about that wine? Is it light or full bodied? Is it tannic or not? Is it fruity or sweet? All these questions can be answered by tasting wines, and then tasting more wine! It is a good idea to learn with comparative tasting. Take for example the Merlot grape. Tasting Merlot wines from different regions side-by-side, you may find the one that you like most. When you taste a wine of the same variety in this fashion, you can easily begin to learn the differences between a full bodied and a light bodied wine, a low tannin and a high tannin wine, etc.

When inviting friends for dinner, you want to offer something nice, something sophisticated that does not cost a lot because you are on a budget just like the rest of us, and you wish to serve what everyone likes. You just want everyone to enjoy themselves. So what do you do? There are no hard and fast rules about which wine should be drunk with which food, but there are some tried and tested guidelines that those who serve with a meal wine can follow when deciding which bottle will best complement which dish.

As a general rule, white wine is usually served with the more delicate dishes, such as fish, and heavy red wines with heavier foods such as beef, red meat and composite dishes. The best way to find out what works is to experiment, and whatever you like is fine. For red meat, grilled dishes, stews and casseroles, serve a red table wine at room temperature (18ºC). Dessert, fruit, nuts, and cheese go well with a sweet dessert wine. To round up the meal, brandy or sparkling wines are served with coffee. Drier wines are drunk before the sweeter ones and white before red when there is more than one kind served with the meal. Rosé wine is halfway between white and red and can be regarded as a multi-purpose wine. Rosé is often served with light food, such as spaghetti, lasagne, pizza, finger food, snacks etc. Sparkling wine can be enjoyed at any stage of the meal – apart from traditionally being served on festive occasions. It goes especially well with dessert, however.

Christmas dinners are a great time to try new wines with favourite recipes. If you are looking for wine options to complement your holiday meal, then look no further. Here is a good selection of Monolithos winery versatile whites and reds that are sure to enhance your Christmas gathering. Wine varietals recommended for their appearance, quality, adaptability and price.

Turkey Dinner Wine Pairings

The traditional holiday favourite needs a light and lively wine to accent its simple deliciousness. If you want to serve red, try the Monolithos range of red wines comprising Cabernet, Merlot, Shiraz and the indigenous Mavro varietals as well the blend red wine Ayios Stephanos. The Merlot is a smooth wine that generally lacks tannins and therefore perfectly accents turkey’s qualities, satisfying everyone. For white wine lovers, we recommend Ayios Stephanos white. Its balanced acidity and the touch of herbs found in its palette, offer the required complexity for your turkey dinner.

Ham Dinner Wine Pairings

For a nice red, we suggest serving a Monolithos Dry Red (Mavro): it is a young and fruity (and inexpensive!) complement to the ham dish. You can also augment the sweetness that usually accompanies ham (pineapples and other fruits) with white wine: Monolithos Dry White is typically fruity with crisp acidity, and will be a good balance to the sweet and salty ham dinner.

Roast Beef Wine Pairings

Normally Monolithos Cabernet Sauvignon is beef’s partner-in-crime at mealtime, but some prefer Shiraz . It is more tannic and the traces of liquorice and pepper bring out the intense beef taste.

Seafood, white meat and light entrees

As a general rule, for seafood, white meat and light entrees, a white or rosé table wine chilled slightly works nicely. We strongly recommend the Monolithos slightly sparkling wines Santa Monica white and rosé.

Vegetarian Wine Pairings

Contrary to popular belief, some vegetarian meals can be quite complex and heavy, so pair yours with a delicious Ayios Stephanos Red for flavour galore. It’s a medium-bodied and very food-friendly wine with yummy spices, so it will go well with a vegetarian dish without overwhelming it.

Dessert Wine Pairings

Dessert wines are always popular for whatever type of food you’re serving. In fact, they’re typically so sweet that they can even stand alone at dessert time. So head to your local wine shop and ask for a great recommendation for a silky Muscat , Commandaria or Port wine. The Santa Monica rosé is also an agreeable option.

You should always enjoy your favourite wine with your favourite food, but the key is to select wine based on the “weight” and “texture” of the meal. In general, heavier meals and sauces require a bigger wine to match their weight, and lighter meals and sauces will require lighter and more subtle wines. Weight-wise, meals from heavy to light will be red meat with heavy sauces, game meats (and turkey), things with lots of butter or gravy Lighter sauces chicken or meat lightly sautéed to sea food in lighter sauces to lobster or shrimp in light sauces. To match wines in the same order (from heavy weight to light) you can select from the international Cabernet Sauvignon, Merlot, and Shiraz wines, to Cypriot Mavro and Xynisreri wines.

Some useful tips about serving wine

There are several recommendations about the temperature for serving wine. Rosé and white wines are cooled down to 8ºC, but never served icy cold. Serving a wine too cold hides much of its taste. Red table wine should be served at room temperature – around 14-18ºC. Sparkling wine is cooled in an ice bucket and served from it (5ºC). Port and white dessert wines are served at room temperature (18-20ºC) although sherry and dessert wine can be cooled in summer. Red wine should be opened for a while before it is to be enjoyed. This allows the wine to “breathe”, or mix with the air to bring out its flavour.

Sparkling wines, when served in slender, flute-shaped glasses, will bring out their best. Before you can pour it, though, you have to get the bottle open. Despite what you see in the movies, the proper way to open sparkling wine does not involve firing the cork across the room with a loud pop. Rather, in a controlled fashion, let the pressure of the bottle gently release the cork with an ever-so-slight hiss.

The ideal glass for red or white wine should have a medium stem to prevent the temperature of the hand from warming the wine. The glass should be tulip-shaped to concentrate the aroma or “bouquet” of the wine at the rim of the glass. The bowl of the glass should be clear and transparent to show off the colour of the wine. Champagne and any other sparkling wine is served in tall glasses called flutes.

Wine glasses should be filled 2/3 full to allow room for the wine to breathe. If you’re serving wine, don’t refill the glasses of your guests until they are completely empty. If a bottle is not emptied on the first round, place it on a side table and fill the guests’ glasses again later. Alternatively, it may be left at the host’s right hand.

Unfinished bottles of wine will keep for up to a week in the refrigerator.

Are you tired of those circular wine stains on your table cloth? Well, now there is a way to enjoy your wines worry-free! Simply wrap a basic hair band (all-cloth, no sequins, etc) around the neck of the bottle (or the decanter) and even with the most unsteady hand you can save your labels and table cloths.

How to choose a wine that is right for you or as a gift:

When someone has invited you to a dinner party, whether for social or business reasons, it is customary and thoughtful to bring a small host or hostess gift as a token of your appreciation. Wine is a popular gift for many reasons because among others it is easy to give, it comes pre-packaged, and it can usually fit into almost any budget, it is not perishable (subject to storage conditions), it has universal appeal and there is such a wide range to satisfy any taste and match most occasions. However, there are several things to consider when selecting wine as a gift. Selection criteria like whom you are buying for, the nature of the occasion or celebration, purpose of the gift, budget and of course the recipient’s palette or preferences. By putting a little forethought into your purchase of a gift bottle of wine, you can show your host or hostess how much you appreciate the thoughtful gesture of being invited into his or her home. Choose a gift bottle of wine with care, and your selection will reflect that you are a gracious, considerate and sophisticated guest.

When selecting a wine, pay attention to the structure of a wine, rather than just the flavour. An appreciation of the balance of tannins, acidity, alcohol, flavour and other components can help you to understand its adaptability and suitability for the purpose it is suppose to serve. The most important factor that could help you to select a wine is your understanding of different components that influence the quality of the wine. These characteristics are explained briefly explained below:

1. Colour: The two basic types of wines are “white wines” and “red wines”. The main difference between reds and whites is that the juice used to make red wine includes the skins, stems and seeds of red or black grapes. White wines can be made from almost any colour grape, but only the clear juice of the grapes is used. The general rule of thumb is that red wines tend to be heavier while white wines are usually lighter and crispier. Rosé wines are somewhere between white and red. When the wine is prepared in a way that produces carbon dioxide, it is termed as a “sparkling wine”.

2. Tannins: Tannins are a vital ingredient in red wines. The tannins in a wine are derived from the pips, skins and stalks. They are vitally important if a wine is intended to age, as they are a natural preservative. The tannins give structure and backbone to a wine. They can be sensed by a furring of the mouth, or puckering of the gums, a sensation very similar to what happens on drinking stewed tea. Tannins are of more importance in the ageing of red wines rather than white. The tannins act as a preservative, and as they fade over many years, the simple, primary fruit flavours have time to develop into the more complex flavours that are found in fine, aged wines. This can only be learnt after you’ve tasted a few wines, but recommendations work the best here. Merlot is normally less tannic than Cabernet Sauvignon and Shiraz wines.

3. Acidity: Just like most fruits, wine also requires acidity. Acids of various types are present in wine, and are essential to the wine’s longevity and also to its taste. Acidity can be detected by the sharpness of the wine in the mouth, particularly around the edges of the tongue near the front. A higher acidity makes the wine more tart and sour tasting, whereas a low acidity results in a flat tasting wine that is more susceptible to spoilage. Too little, and it will seem dull, flabby or perhaps cloying, particularly if it is a sweet wine. Too much, and the wine will be sharp, harsh and undrinkable. However, when acidity is present in the right quantities, it is this element that makes all of the other flavours in the wine stand out, including the undertones of fruit, spices and herbs.

4. Alcohol: Alcohol is the product of fermentation. The amount of sugar in the grapes determines what the final alcohol level will be. In cool climates where the vines struggle to ripen their grapes, sugar levels will be minimal, and consequently such wines often only reach 8-10% strength. In very warm climes, however, the final alcohol level reaches14% or more.

5. Body: You have probably heard of full-bodied wines, which is a direct measure of its alcohol content. On every wine label you’ll notice a percentage of alcohol by volume, which indicates its body. The variations in the “body” of wine are like varying levels of fat-content in milk. Light-bodied is analogous to skimmed milk and full-bodied wine analogous to full-cream milk, and the variations in the “body” of wine are like varying levels of fat-content in milk.

What makes it even easier, is that a wine’s body is directly proportional to its alcohol content.

Less than10% indicates light body

11% - 12.5% indicates medium body

12.5% and over indicates full body

6. Sweetness: The level of sugar in the wine determines how sweet it tastes. This is quite subjective, however, and even wines that taste very dry have some degree of residual sugar. Most dry wines have less than 2g/L of sugar, although levels of up to 25g/L may be present in wines which still taste dry due to the presence of acidity and tannin alongside the sugar. The greater the amount of residual sugar, the sweeter the wine, moving through demi-sec ( Champagne ) and off dry wines (not quite dry, yet not quite sweet) to the dessert wines of the world (Sauternes, Tokay, Commandaria, Port etc). Some of these have incredibly high concentrations of sugar, as much as 250g/L.

7. Oak: Many wines are matured in oak barrels, and some are even fermented in oak. Oak from different sources (most comes from either the forests of France or USA ) will impart different characteristics on the wine, but in general, oak maturation gives aromas of butter, toffee, caramel, vanilla, spice and butterscotch. French oak may give more buttery aromas, whereas American oak gives stronger vanilla and spice aromas, however there are many more variables in the equation than this simple statement suggests. It all depends on how much oak is used, how much of it is new as opposed to re-used, how long the wine stays in contact with the wood, whether the wine is merely aged in oak or whether the fermentation takes place in it, how the oak has been treated, and so on. The term “oaky” describes the aroma or taste quality imparted to a wine by the oak barrels in which it was aged.

8. Length (also Aftertaste, Short Palate, and Long Palate): The time duration the total flavour lasts in the back of the throat after swallowing wine. It is counted in seconds and ten seconds is considered good, 15 is great, 20 is superb.

9. Other considerations:

Cost: Remember that expensive wine isn’t always necessarily better. There are many excellent wines at the lower end of the price scale. If you’re in a shop or restaurant, tell the staff what your price range is and ask them to recommend something. It is important to purchase wine from liquor outlets that take proper care of their wine, like buying directly from the winery. Extreme heat or cold, direct sunlight, and dramatic temperature fluctuations are not good for wine.
Occasion: Think about where you’re drinking the wine, and who you’re with. For instance, at a summer picnic, a light white or sparkling wine might work best, but at a big hearty family dinner, you might prefer a heavier red, or have a choice of both red and white. Also think about how many people you’re buying for – you don’t want to run out.

Food: Remember that different wines match particular types of food. As a general rule, white wines go better with lighter foods and white meat, while reds go with heavier foods and red meat, although there are many exceptions to this.

The weather: Also consider the weather when choosing wine. As a general rule, whites suit warmer weather, because they tend to be light and refreshing, whereas reds often suit cold weather better.

Vintage of the Wine: Vintage simply refers to the year the wine was made. Because weather cooperates better in some years than in others, certain years will produce better wines than others. The amount of rain that falls close to harvest time typically determines the amount of sugar in the grapes, and thus will affect the taste. But remember, older wine does not necessarily mean better wine, especially if the older bottles were from a bad vintage. Contrary to popular belief, age isn’t everything when it comes to choosing a wine. While some bottles improve with age, not all do. In fact, most of the commercially available wines you buy may even worsen if you cellar them for too long.

Preference: Think about the sort of wines that you like to drink. Are they light and fruity? Are they rich and heavy? Ask for recommendations from friends or from the staff at the shop or restaurant where you’re buying the wine. Consider whether you want the safer option of a wine you know and like, or want to try something new.

Local or imported: Wine is one of the few commodities that can improve with age but it can also rapidly deteriorate if kept in inadequate conditions. The three factors that have the most direct impact on a wine’s condition are light, humidity and temperature. Poor storage and high temperature exposure during transportation can shorten considerably the life cycle of wine. Furthermore, the wine should also be stored away from strong direct light and on their side or horizontally. When buying wines, be sure to avoid bottles that have any wine residue near the foil covering the cork, as the wine may have been stored improperly. Wine should be stored in a cool, dark place on its side to prevent the cork from drying out. For a bottle of wine to reach your dinner table, grapes need to get grown and turned into wine, which needs to find its way into a bottle, which needs to be transported and sold to a distributor, which needs to get sold to a retailer, who needs to sell it to you. At every point in the chain, if the wine is poorly treated, it can so easily be spoiled. Consequently, locally produced and distributed wines have a potential advantage over imported wines. It is even better if the wine is directly purchased from the winery.

Finally, when you go wine gift shopping, keep an open mind. There are so many ways to go. If you do not know the person’s taste in wine, it is better to get either a sparkling wine, or dessert wine, than to try and guess what kind of white or red wine the person likes. If you are looking for something that does not need to be chilled to serve upon arrival to an event, consider a red wine. If you are looking to be safe, choose a local variety white of the most recent vintage or a Merlot as a red, as most wine drinkers like smooth wines and are not too particular about a certain taste or style.

For a more elaborate gift, there is a wine gift basket for every occasion and all family, friends, and clients alike. A lot of these gift baskets are already prepared in local wine stores. Some of them are good, and some of them are terrible. Before you grab a basket and run, make sure you’re getting your money’s worth. Many items are thrown into the basket that people eventually throw out.

A wine basket can be easily made at home and include your favourite wine. For a decorative touch, place the wine bottle in a wine bottle bag before placing it in the gift basket. These bags can be made of netting, foil, or paper. Choose the right colour bag and ribbon to enhance the overall beauty of your completed gift basket. Not only that, you can add some cheese, crackers, nuts, chocolates, or anything else that strikes your fancy, and you have a wonderful gift basket.

Decide whether you want a white red or rose, sparkling, dessert or fortified wine. This will narrow down your choices and give you some direction. As a minimum, decide whether you prefer a dry or sweet wine.

While there are many guides involved to help you choose the right wine, the most important guide of all is your own taste buds. Sip many and enjoy.

The bottom line is it that life is so much better when you are around people you love and who love you.

Wine News and Information

Groundbreaking research conducted by Victorian scientists is shedding light on one of the largest and most important group of compounds responsible for wine quality, the tannins in grapes. The research aimed to add value to Victoria ’s wine industry by determining what factors affect tannins in the grapes, and how these contribute to producing a higher quality wine. Historically, grape quality was assessed based on the sugar level in the fruit or the colour of the grape. However, discrepancies were found when using colour as the indicator of wine quality because colour is not an infallible indicator of the flavour, aroma and mouthfeel of the wine. By measuring tannin levels in wine grapes, scientists can learn more about the environmental, viticulture and grape parietal factors that ultimately impact a wine’s quality. “The complex chemistry of tannin in wine and grapes is not well understood,” Dr Downey said. “Our research has given a more comprehensive picture of the tannin content and composition of grapes as well as tannin variability. Using a new technology, we have isolated tannin polymers and their individual subunits from grapes. We were then able to look at the range of tannin levels and how these levels might change between wine regions, seasons, different grape varieties and various management practices, and over the next couple of seasons, we will determine if we can increase tannin levels in different parts of the vineyard to a similar level at harvest, thereby contributing to consistent grape and wine quality.”

Monolithos Monthly News

The Pericleous family turned a hobby into a business in 1999 by establishing Monolithos Winery. Four years later, the family purchased a vineyard on a hillside near the village of Pachna (30 kilometres North West of Limassol) with the ambition of building a modern winery. As anyone who has gone through it knows, establishing a vineyard and winery is a complex and lengthy process. It involves legislation for access compliance, energy and water usage, building permission, environmental considerations and, of course, plenty of money! We had to wait seven years until we were able to overcome bureaucracy and obtain an approved permit to build a winery. Construction is scheduled to start early next year (2011). We hope to have the facility opened in time for next year’s harvest and therefore we are racing against the clock to get all of the work done by that time. Ideas for the new facility have been incubating for years. The winery is the culmination of a dream that took root nearly a decade ago when the family began wine production on a commercial basis. We look forward to the New Year.

A vineyard friendly winter climate would be as follows: Low enough temperatures that will on the one hand inhibit vine growth and rest it, and on the other hand, kill diseases but not the plant. Furthermore, sufficient rain to store reserves of moisture in the soil is necessary. Over the winter season, the main job will be pruning the vineyards. This will probably start in January and be completed during February.

Currently, all last year’s wines are available for tasting and purchasing. If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his “Fig Tree Villa” in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995. We thank you for your continued support. Take care and remember the old Spanish proverb:

“With wine and hope, anything is possible.”

The year 2010 is ending soon and we are starting a new one with the hope of better things ahead. From all of us here at Monolithos Winery.