Thousands of years ago, man created the best social beverage – wine. Worldwide culture, society, geographical conditions and other factors have allowed countries to make their own kinds of wine. Today, wine is considered a must to complement any evening or special occasion meal. It is available in countless varieties and classifications, and whether you are partial to a red or white wine, you are bound to find one that will suit your palette. The winemaker has many options once he or she decides what type of wine to produce. The decisions made in the winery will determine how dry or sweet, fruity, aromatic, complex, concentrated, oaky, and high in alcohol and body the finished wine will be.
All wines are made from grapes, and this is where the differences between the different types of wines begin. There are actually at least five basic types of wines: white, red, rosé, dessert and fortified wines, and lastly sparkling wine and Champagne .
White Wine: Almost every white wine is made with white grapes. This is because when white wine is made, the juice is separated from the skins before the fermentation process begins. The liquid is not white but clear in appearance. The flavours, textures and aromas will depend upon the appellation, the type of grapes, the vintage and the wine making styles of a winemaker. White wines have very little pigmentation and the grape skins have little tannin. Winemakers control sweetness by stopping fermentation before all the natural grape sugar has been turned into alcohol and carbon dioxide by the yeast. Temperature-controlled stainless steel tanks keep the heat that is produced during fermentation from literally cooking the white wine.
It is also possible to produce white wine using black grapes, as the juice of some varieties is actually clear following crushing and de-stemming. Therefore the skins are immediately removed from the juice to prevent colouration.
For most dry white wines, the period from fermentation to bottling the wine takes only a few months, so these wines are bottled as little as six months after harvest. Light, dry, white wines age more quickly than any other type of wine and are for early drinking. White wines are generally fruity, which means that they have aromas of fresh tropical fruits, such as pineapple or mango, and citrus fruits, such as lemon or grapefruit.
White wines can be drunk on any occasion: before, with or after a meal, and even between meals. They are often considered as aperitif wines, sometimes as dessert wines. Many people like to drink white wine in hot weather, as its refreshing qualities are well known. It should be served fresh at temperatures ranging between 7ºC to 12ºC.
Red Wine: Red wine grapes, like white wine grapes, are grown in several regions of the world. The wine’s reddish colour comes from leaving the grape skins in the juice during the fermentation process. Essentially, red wines are made from black grapes, which have been crushed and de-stemmed. Instead of filtering the skins from the juice, everything is transferred to open top tanks and continuously stirred so the flavour and colour from the skins will become infused with the wine during fermentation. Red wines must be fermented with their black grape skins for approximately 10 to 14 days, and sometimes even longer. This prolonged maceration and fermentation allows for the maximum extraction of red colour and flavour from the skins.
Generally heavier than white wines, reds have more tannin, which a natural substance found in grape skins and contributes to the flavour of the wine. A winemaker is careful not to extract too much tannin from grape skins or the wine will taste very astringent and bitter from hard tannins. Soft tannins, however, add a desirable tactile and dry complexity to the taste of the wine and contribute to its longevity, since tannin is a natural preservative, enabling red wine to be aged longer than white.
The wine that is the end result will vary greatly, depending not only upon the type of grape grown, but several other factors. The best red wine is one in which all these factors come together perfectly to make a beautifully balanced, delicious wine, and is perfect to accompany red meat, pasta, and grilled food of all types.
Rosé Wine: Rosé wine process can be divided into three methods. The first is when the rosé wine is a main product. A rosé gets its characteristic deeper rose colour from black grapes that have been crushed and left in the tank with their skins for 24 to 36 hours – just long enough to turn the clear juice into a dark pink colour. Then the juice is quickly pressed away from the skins. If the skins had been in contact with the juice for a few more hours, a red wine would have been produced, which is why some say rosé is halfway to being a red wine.
The second method of rosé wine process is by bleeding. This means that should the winemaker decide to impart more tannin and colour to a red wine, he can remove some pink juice at an early stage (12 to 24 hours) in a process known as bleeding the vats. The juice is fermented separately, therefore making rosé a derivative of the red wine.
The final way to produce rosé wine is blending. Blending is a simple mixture of red and white wine to impart colour. This process is not very uncommon, however, it is no longer allowed in Europe and most wine growing regions.
Rosé wines are known for their mild colour, which can be anything between onion to a deep shade of pink. The intensity of the colour is determined to a great extent by the grape variety. Rosé wines are much softer than reds They do not usually contain high levels of alcohol or tannin, and can be made either as dry or medium-dry wines.
The rosé is a relatively young addition to the wine family and came onto the market shortly after the Second World War. Since then, rosé wine has become very popular worldwide. Most rosés are still wines, meaning non-sparkling, and have lovely berry aromas and flavours from the black grapes used for their production. Many people choose rosé wines for their crispness and lightness, which are very refreshing in hot weather, leading to them being often referred to as summer wines. Today, good rosé wines have gained respectably as the perfect addition to almost any party, and are best served chilled. A popular version of rosé wine has sparkle added to it. Drinking rosé wine can be good for you, as it has most of the health benefits that red wine has.
Fortified and dessert wines or liqueur wines: Certain wines can be fortified by the addition of extra alcohol in the form of brandy or spirits to bring them up to an alcohol content of 18% to 20%. If the extra alcohol is added after fermentation, a dry fortified wine such as Sherry is the outcome. Adding alcohol during fermentation results in a sweet wine such as Porto . Marsala is made from white grapes grown on the volcanic soil of the island of Sicily , Italy . Marsala has a burnt caramel flavour and is 18% to20% alcohol, like all fortified wines. Vermouth, made in the Piedmont area of northwest Italy , is used worldwide as a cocktail on its own or in cocktails. All Vermouth is fortified wine with many herbal ingredients based on secret family recipes from long ago. Three types of Vermouth exist: rosso is a sweet red, bianco is a medium-sweet white, and secco is a dry white used in Martinis.
Dessert wine is made from very ripe grapes whose fermentation stops automatically when the alcohol level rises over 15%. At this level of alcohol, the wine yeasts die and no longer ferment any more grape sugar, leaving the wine sweet. At what point the fermentation stops is really determined by the winemaker, who controls the sweetness of the outcome by chilling the wine so low that fermentation stops, or by filtering out the yeast so there is no more yeast to continue fermentation. Of course, it also depends on how sweet the grapes were to begin with. Very ripe late harvest grapes can be twice as high in natural sugar as grapes that are used to make dry wines. That’s why we must depend on Mother Nature to cooperate in the vineyard, or these great dessert wines simply cannot be made. Commandaria of Cyprus belongs to this category of wines and is made from sun-dried grapes.
Like dinner wines, white dessert wines are generally served chilled. Red dessert wines are served at room temperature or slightly chilled. Dessert wines are especially good with fresh bakery sweets and fruits. It is best to save heavier tastes for winter, lighter tastes for summer. Of course, the ideal way to decide which dessert wines to serve, and whether to serve it with an actual dessert, is to taste several and figure out what suits your own palate!
Sparkling wine and Champagne: Sparkling wine is easy to distinguish from table wine because it has bubbles. The process of making sparkling wine can take months, even years. Sparkling wine is popular worldwide and is produced in all of the major winemaking regions. The most famous sparkling wine is Champagne ! The first step is to have a “base wine” which is usually made from very acidic grapes, giving it an unpleasant taste. The next step involves getting the bubbles into the wine.
There are three methods that can be used here: carbonation, transfer method and méthode champenoise. Carbonation, the same method used to produce soft drinks, is the cheapest. Carbon dioxide is pumped into a wine tank and then the wine is bottled under pressure to prevent the bubbles from escaping. The transfer method is when a sweetened base wine has yeast added to it and is allowed to ferment a second time in an enclosed tank so that the building carbon dioxide cannot escape. After fermentation, the wine is then clarified and re-sweetened if necessary before being bottled under pressure. This method is used to produce medium price range sparkling wine. The final method is méthode champenoise, which is when the wine has a second fermentation inside the bottle. This method is used to produce the best quality sparkling wines.
Sparkling rosé wine is especially very famous as it is one of the few wines that tastes really good with the sparkle, rather than without it. After carbon dioxide is added during bottling, sparkling rosé wine is ready but once opened, the contents will fizz out. Sparkling rose wine has a carbon dioxide pressure of over 2.5 atmospheres in the bottled condition, whereas semi-sparkling rose wine has a carbon dioxide pressure of 1 to 2.5 atmospheres.
Wines can have their season. Winter warmers are the big, full-bodied reds that provide comfort on a chilly night, while uncomplicated, fruity whites and rosés hit the spot on a sunny summer’s afternoon. Several minor problems can inhibit your favourite beverage being enjoyed to the full. All too often, wine is drunk at the wrong temperature – too warm, or not cold enough.
Below is a quick reference guide for the correct serving temperature, storing and preservation of both wine and champagne:
· Red wine, usually between 14°C and 20°C, and despite the general rule that red wines should not be chilled, most young red wines are best chilled during summer.
· White and rosé wines are usually kept in a fridge or wine cooler at 5°C and 8°C. In hot countries, they should be placed in a fridge before serving so as to make sure they are adequately chilled to optimum temperature.
· Champagne and sparkling wines again store between 3°C and 5°C and could be kept in a separate fridge or cooler.
· It is far better to use a wine cooler when serving white wines and rosés. When serving Champagne and sparkling wines, half fill an bucket with ice and water – this method keeps the wine chilled to perfection. Also, to achieve the professional touch, place a white serving cloth over the bucket for handling the bottle.
· Summer is the perfect time to serve wine. However, it is important to follow the golden rule of “everything in moderation”, and try not to exceed two or three small glasses per day to ensure that you take full advantage of the benefits that wine has to offer. As is always said, moderation is the key to taking complete advantage of all the health benefits wine has to offer. If consumed in moderate quantities, not exceeding one to two glasses a day, any wine has good health benefits. So enjoy your wine of preference, whether still or sparkling, red, white or rosé, and give it to your nearest and dearest.
· Also, remember that during hot weather in the summer, when travelling in hot countries or when exercising strenuously, you need to drink more water than usual to make up for the fluid lost by sweating.
Wine News and Information
The latest anti-ageing weapon is not an injection or a wonder cream, and it doesn’t involve any nipping or tucking either. It’s a glass of red wine a day for women and two for men, according to Richard A. Baxter, MD, a plastic surgeon in Seattle and the author of “Age Gets Better with Wine”. Baxter gave a talk on wine and beauty at the annual meeting of the American Society for Aesthetic Plastic Surgery in Washington , D.C. The mechanism is the antioxidants in red wine. Antioxidants sop up damaging free radicals that play a role in ageing and age-related diseases. There is a much higher concentration of antioxidants called polyphenols, including resveratrol, in wine compared to grape juice. In wine, the skin and seeds are part of the fermenting process, but both are removed when making grape juice. Stress has something to do with it, too. It is difficult to sort out how much of the benefits are from the chemical properties of wine versus the types of behaviours that wine drinkers tend to have, such as less stress in their lives. Wine is part of the Mediterranean diet, which is also rich in fresh fruits and vegetables, whole grains, nuts and seeds, legumes, seafood, yogurt, and olive oil. This diet is more of a lifestyle that includes drinking wine with dinner. Studies show that the Mediterranean diet is associated with longer, healthier lives.
Drinking a glass of red wine a day is the single most important thing that you can do, other than non-smoking, from an anti-ageing point of view, but you can have too much of a good thing. Drinking more than recommended can have the opposite effect on your appearance and health.
Monolithos Wines Summer Suggestions
Summer calls for summer food, and summer food calls for summer wines – wines that are light, chilly, and not too restrained so that they leave you light and relaxed.
Your summer choice might be a glass of something simple, like an inexpensive white wine, but you may be surprised to know that this could include a range of rosé and red wines. Every wine has its time and place. With just a little bit of effort, you can drink wines that are interesting, that will make all of your summer dishes taste even better. Either way, it’s a sure thing that on a warm sunny day, sitting in your back garden after you've pulled out all that garden furniture from the shed that you thought you’d get so much use out of, nothing can beat a nice glass of chilled wine!
If you like to play host from time to time, you will undoubtedly want to make sure you serve the right wine with the right food. Half the fun of a wine party is experimenting for yourself to see what new combinations you can come up with, so here are some tips to start you off:
· Every wine gives off a different and unique aroma all of its own. Some wines have a lighter and dryer palette, while others are bolder and more complex. It is the palette of the wine that has to be taken into consideration when pairing it with food. Start with light and easy-to-prepare summer foods – salads, grilled vegetables, and seafood. The wine you choose should have that same elegant nonchalance. Consider a bottle of Monolithos White Dry or an Ayios Stephanos White, both of which have a crisp, citrus, fruity taste that makes them ideal with many warm-weather dishes, making even the most basic dishes – say, grilled chicken, chicken souvlaki, vegetables doused with extra-virgin olive oil and lemon, swordfish souvlaki, pasta dishes or pizza – seem like the most special meals.
· The Monolithos Rosé, well chilled, while it does not need to be served with food, can enhance sandwiches, ham, pork, chicken and seafood salads. It can actually add some complexity and spirit to your light summer foods, like cold roast chicken, smoked meats, and potato salad. Monolithos rosé wines, both still and sparkling, are fruity and match well with hamburgers, tuna steaks, grilled vegetables, mushrooms, and barbecued chicken. Serve the most recent vintage – it will taste fresher. The vast majority of rosé wines don’t age, so there’s no point in keeping them from one year to the next. They are light, fresh and delightful (and usually low in alcohol), absolutely perfect after dinner with fresh berries, chilled melon, berry compotes, poached pears, fruit pies and tarts, cookies, and custards. Serving summer wine cocktails, rosé wines would also be a refreshing way to keep your guests cool on a hot summer day.
· Barbecue doesn’t just mean beer. Try Monolithos Red or Ayios Stephanos Red but be sure to chill it slightly (14°C). It’s summer in Cyprus , after all! The diffused flavours of light and medium reds are far better and more concentrated when the wine is slightly chilled. Place it in iced water for five minutes or so or in the refrigerator for a half hour. A chilled, young red wine with pork souvlaki or kebabs would be a most delightful summer evening meal. Another possibility is a well chilled Monolithos Merlot. And these aren’t the only reds that can be chilled. If you’ve never tried our young 2009 Shiraz , fresh with poached salmon, hot or cold, you owe it to yourself.
· A unique pairing of party styles, this collaboration blends the relaxed atmosphere of a BBQ with the slightly sophisticated influence of a wine tasting using any or even all Monolithos red wines (Mavro, Cabernet, Merlot, Shiraz and Ayios Stephanos blend). This tasting combination will ensure to create an evening of fun and great entertainment for all who attend.
· If your menu includes cheeses, you should be aware that some say a general rule of thumb is that white wines go with soft cheeses and red wines go with hard. But this is not necessarily the case. Others say that cheeses and wines from the same geographical regions should be paired together. But there are so many things that influence the flavour of both that are constantly changing. Still others say that the flavour and texture, not the colour or region, is what makes the pairings interesting. This means that simple, creamy cheeses work best with light, crisp wines that have a mild fruity flavour, and that those full-bodied wines are the perfect partner for robust cheeses. Ultimately, the way to find the perfect pairing for you is to determine your personal preference through tasting.
· Although you may have heard that red wines should be served in round, deep glasses and sparkling wines in tall flutes, the glass itself will not make or break the enjoyment of your wine. Conventionally, red wines are served in bigger glasses than whites. In fact, the ideal wine glass tends to be surprisingly big, and there is no reason why you cannot use it for either red or white wines. The good news is that the ideal wine glass need not be expensive. It should, however, be uncut and uncoloured. Wine is beautiful, so why obscure its brilliance and clarity? The bowl of the glass should taper slightly towards the rim. This traps the aromas released when you swirl the glass, rather than allowing them to disperse before you can savour them. You may, however, want a set of smaller glasses that you can use for serving wine before a meal or for dessert wines, which are usually served in smaller quantities.
· When there is an urgent need to cool your wine use a bucket, ice, cold water and some salt. Put the bottle in the bucket or try one of those sleeve things (ice jackets), which are also very good. In summer, when it is hot outside and the wine is cold, just do small pours since wine in the bottle keeps colder. After you have poured wine to each and every guest, put the wine bottle in the cool bucket to make sure that it remains at a low temperature throughout the meal.
· Finally, our most important piece of advice: At all times, keep a bottle of Santa Monica white sparkling wine in the refrigerator. A chilled bottle of bubbly is indispensable for summer, as you never know when the perfect sunset will appear.
With these suggestions in mind, your social event will be enjoyable for both you and your guests. What makes a social evening really interesting is giving your guests something unexpected. However, always make certain your guests drink sensibly, and keep in mind a designated driver is always a good idea.
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:
“A meal without wine is like a day without sunshine.”
Anthelme Brillat-Savarin
Thursday, 1 July 2010
Tuesday, 1 June 2010
The Cyprus Wine Blog - Monolithos Wine Dimensions: June 2010
Tourism, i.e. travel for recreational, leisure or business purposes, is one of the fastest growing industries in a national economy. It has become a popular global leisure activity. In 2008, there were over 922 million international tourist arrivals worldwide, with a growth of 1.9% as compared to 2007. Tourism provides communities with an opportunity to display their region’s distinct and unique cultural and natural assets while creating employment and diversifying the regional economy. A diverse economy is one that can cope with the changes experienced in our current environment.
Tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities, the benefits of tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level. For this reason, tourism needs to work in partnership with the other sectors of a regional economy including primary industries, local government and community organisations to name a few. In this way, tourism is integrated into the region’s future.
Wine tourism has emerged as a strong and growing area of special interest in most wine-producing countries, and represents an increasingly significant component of regional development and economic life.
So what is wine tourism, why is it growing, and what are some of the new trends that have accelerated the traditional tasting room visit into a whole new experience?
In broad terms, wine tourism is defined as visitation to vineyards, wineries, wine festivals, wine regions and wine shows for experiencing the enjoyment of grape wine tasting and to understand the attributes of the local wine culture. Therefore, wine tourism is designed to integrate sightseeing, leisure holidays and wine culture.
A grape growing region is an area suited by climate and soil conditions to the cultivation of a certain type of grape. Most varietal vines are cultivated not in one place only, but in several distinct regions in diverse parts of the world. Also, these areas tend to be off the beaten tourist track (although not that far off) so wine tourism can expose travellers to new and interesting areas. Wine growers are farmers, and their perspective on the local area, and life in general, tends to be different from other locals typically encountered while travelling. It is a kind of tourism highly developed in many regions around the world, and it can be as simple as hopping on a wine shuttle in Napa Valley or as complicated as renting a villa in the south of France for a month.
Wine tourism is a great way to learn about the people, culture, heritage, and customs of an area. Some of the famous wine producing regions of the world, particularly southern Europe, have been producing wine for centuries or even millennia, and the production and consumption of wine is deeply ingrained in the local culture. As the field of wine tourism continues to develop, it is important to understand what drives visitors to engage in this activity.
Wine tourists could be classified as international and domestic visitors, who visit a winery at least once while travelling in the region. For the oenophile (wine lover), wine tourism is a wonderful way to better understand “terroir”, the concept that wine makers often use to describe how the quality of the land in which the grapes are grown affects the taste of the wine. Tasting wine at a wine shop or in the comfort of home provides a hint of the terroir that produced the wine. But spending several days visiting the area, chatting with the wine makers and growers, and eating the local cuisine (which has evolved together with the wine for the two to perfectly complement each other) will provide an exceptional context for the wine and give deep insight into why and how the wine turned out the way it did.
With its wide range of benefits, including foreign-exchange earnings, the creation of both full- and part-time jobs, and the generation of secondary economic activity, wine tourism can engage local communities in promoting their heritage, generate substantial long-term wealth and sustain steady tourism growth, thus diversifying the regional economy. A diverse economy is one that can cope with the changes experienced in our current volatile economic environment. Consequently, support for and investment in the wine-tourism sector is now regarded as an essential regional-economic development strategy by governments and by the wine and tourism industries.
Wine tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities, the benefits of wine tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level. For this reason, tourism needs to work closely with the other sectors of a regional economy including primary industries, local government and community organisations to name a few. In this way, tourism is integrated into the region’s future.
However, the benefits from wine tourism in its wider sense for local communities go well beyond the direct economic impacts:
· Economic benefits: Visitors to a winery purchase wine and other locally produced goods and hospitality services. This spending injects new cash into the local economy.
· Employment opportunities: Wine tourism is a labour-intensive industry and creates many job opportunities, especially for young people who are then encouraged to stay in local communities. In the tourism, hospitality and recreation industries alone there are several categories of employment. Job opportunities created by tourism also assist areas experiencing the consequences of structural change.
· Diversification: Wine tourism can provide diversification, strengthening the local economy by making it less reliant on a single traditional base, such as agriculture which is subject to commodity price fluctuations. This is particularly significant for rural communities.
· Improved facilities for residents: The growth in wine tourism results in a new and expanded infrastructure, services and facilities which benefit residents, particularly in communities where these developments would otherwise not be viable. It also generates improved financial viability for community-owned facilities such as taverns, gift shops and recreational services.
· Opportunities for business: Wine tourism creates opportunities to establish new products, facilities and services, and expand existing businesses which would not otherwise be sustainable based on the resident population alone.
· Preservation of the environment, culture and heritage: Wine tourism highlights the need for proper management of local resources. Through effective policies, planning and research, tourism can ensure that the environment, heritage and indigenous culture of an area are preserved. Interpretation of a nature-based and heritage product is an important educational vehicle for promoting a better understanding of environmental and heritage values to a diverse population.
· A catalyst for residential development: In many places, visitors who initially travelled to a particular area have subsequently become residents, attracted by a better quality of life.
· Improved transport services: Wine tourism can stimulate the establishment of new and improved transport services to and within a local area or region.
· Educational opportunities: Wine tourism can provide expanded opportunities for residents through the introduction of adult education and specialised training courses.
· A broader social outlook: Wine tourism provides the opportunity for residents to interact with other people and cultures and brings new ideas into the community.
Research has shown that there are 10 major reasons which motivate people to visit wine regions: (1) to taste wine, (2) to gain wine knowledge, (3) to experience the wine setting, (e.g. meet the winemaker; tour cellars and vineyards), (4) to be in a rural setting (beauty of vineyards; learn about farming, agro-tourism), (5) to match food and wine-culinary tourism, (6) to have fun (wine festivals and events), (7) to enjoy wine culture (romance and elegance), (8) to appreciate the architecture and art, (9) to learn about the “green” aspects and eco-tourism, and (10) to enjoy the health aspects of wine.
To taste and buy wine are the most prevalent motivations for visiting a winery, with emphasis on enjoyable tasting experiences and finding interesting and special wines. Fun, knowledge and enjoyment are the primary values of a wine lover. Most visitors go to wineries to taste the wine and expand their knowledge in the field or to learn about the process of wine production, the history and heritage of local wine. They may wish to tour the vineyards and winery or meet the winemaker. In recent years, there has been further consumer growth and interest in dining and cooking, including the selection and matching of food and wine. Wine lovers everywhere are discovering that it’s more fun to drink their way through a vacation than to sit idle on, say, a beach reading the latest best-seller.
The growing phenomenon of wine, cuisine and agro-tourism experiences is a trend which has already arrived in many villages. However there are opportunities for offering potential customers a number of wine-associated experiences other than culinary-related fields. Examples include arts and crafts demonstrations at establishments, in which crafts are demonstrated alongside their sale to consumers. Many Europeans visit wine regions such as Burgundy and Tuscany to enjoy the good restaurants and appreciate the architecture of the ancient wine villages. However, there are those who claim that it is the romance and culture of wine that attracts them for an elegant get-away weekend. A smaller but growing majority provides reasons of agro- and eco-tourism to learn about grape growing, sustainable practices, and perhaps assist with the harvest as a primary motivation.
Finally, there are those who cite the healthful aspect of wine as a rationale to expand their visits to wine regions.
Recent trends show that wineries are no longer simply venues to taste and purchase wine. Many offer a complete tourism experience – services such as restaurants, accommodation, tours, picnic facilities and recreational facilities. Today’s winery is a place where consumers and visitors can interact with the product, the winemaker, and experience first hand the rich diversity that the wine region has to offer.
Research in popular wine producing areas shows that wine tourism travellers tend to be higher income earners. The majority of pleasure travellers who are motivated to travel by wine-related activities are well educated. The all important lasting positive impression of a visit to a winery is the key to a successful operation. Word of mouth customer-driven promotion based on positive experience is a powerful way to grow in this business area. There are many ways to evoke memory in visitors, from the wines themselves, the staff, the food on offer and architectural features, to the opportunity to observe a working winery. It is a combination of these and other things that create the winning impression. Different people will respond to different aspects of their visit, so it is important to focus on building a complete experience that reflects and complements the brand.
While it’s no new concept, the idea of wine tourism is starting to take root across the globe. From France to Germany and Australia to Chile , people are increasingly booking passage based less on the destination itself than on the wine produced in that destination. Wine tourism is providing a renewed sense of purpose for leisure time and it is not limited to wine aficionados. Thanks in part to concerted efforts by wine-producing regions to espouse their industry and leverage it for fun and profit, the wine tourism trend appears to be something travellers can appreciate. That is logical, since cultural tourism exists to satisfy a need for discovery – heritage, new wine regions, new old civilizations, new artefacts, new exhibitions, and new activities. Recent economic results in major wine producing regions have proven that the cultural tourism is, in fact, recession-proof. With the travel industry facing a worrying future during today’s economic turmoil, wine tourism may just be the trend that saves the day. Gone are the days of travel for travel’s sake – this is travel with a purpose. And what better purpose can there be than to drink wine?
The obvious benefit of increased wine tourism for wineries is increased sales due to more visitors. This is because 50%-90% of the time, depending on the size of the winery, a visitor will purchase at least one item, even if it is just a corkscrew. However, the actual act of allowing visitors taste the wine usually encourages them to make a wine purchase. A related benefit is higher margins, since the visitor is buying direct from the winery rather than having to go through distributors and retailers. Probably less recognized benefits include the opportunity to attract new customers and foster brand loyalty. Likewise, visitors can provide product feedback, effectively turning the tasting room into a customer research lab. Increased wine tourism can also assist in developing new links with the wine trade, because visitors may seek the wine at their local retailer when they return home. Finally, if implemented correctly, wine tourism can be positive for the whole community in increasing revenues for stores, restaurants, hotels and all of the employees who work in those establishments.
The consumers’ demand for authentic experiences and for more creative activities while at a destination will pressure change – not only the geographies of the cultural tourism, but also the relationship between the local community and visitors. These ties are expected to become closer and closer and have a positive impact on both sides of the equation.
Furthermore, it has been established that a number of businesses are directly or indirectly benefited by tourists who visit wineries, wine grape growers, and other wine related attractions. These industry clusters include governmental agencies at a variety of levels, vineyards, wineries / processing facilities, bottle and barrel traders, marketing organizations, trade and tourist publications, to name a few. Given the wide range of products and services required to support wine tourism, the cluster has both domestic and global implications for suppliers.
Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in “experiential” travel. Importantly, they note that the production of quality wine is still critical in winning over the consumer and that tourism activities will not provide a panacea for regions with unknown or poor reputations.
On the flipside, wine tourism can also be challenging to implement. It requires strong cooperation and partnership within the community. Without restaurants, hotels, police, medical agencies, local government for permits, environmental groups, employment services, and road agencies and other infrastructure support, wine tourism cannot succeed. Financial support must be obtained, and a marketing campaign designed which includes not only brochures and a website, but signage, event planning and evaluation. Most successful wine tourism efforts invest in a regional branding program and elect a board of directors to guide the process. Finally, care must be taken to protect the environment and rural beauty of the vineyards so that the region maintains its charm and reason to be a wine destination.
During the last few years, many innovations have been introduced in the wine scenery in Cyprus . A recent addition is the Wine Routes of Cyprus. Wine lovers can now taste a selection of great value quality wines on a variety of way-marked routes, whilst enjoying the breathtaking Cypriot scenery along the way. You don’t need to be a wine expert to enjoy wine-tasting or a guided tour to a winery and its vineyard.
Cyprus vine areas are mainly located in the Limassol and Paphos districts. Anyone can easily build a Cyprus wine tour. However, for your convenience the Cyprus Wine Commission in cooperation with the Cyprus Tourism Organisation has designated four wine routes traversing the vine growing villages of these two districts.
1. Akamas-Laona (Paphos District): Located along the western coast of Cyprus and at an altitude of around 600m, this area comprises the six village communities of Drousia, Inia, Kathikas, Kritou Terra, Pano Arodes and Kato Arodes.
2. Vouni Panayias–Ambelitis (Paphos District): At an altitude of over 800m, this area comprises the regions of Ambelitis, Galataria, Kilinia and Panayia in the western part of the island.
3. Pitsilia (Limassol District): This region of origin comprises of 32 villages all situated on the slopes of Madari located east and south east of Troodos. The 32 villages are: Ayia Irene , Ayios Ioannis, Ayios Theodoros, Agridia, Agros, Alithinou, Alona, Apliki, Askas, Dymes, Farmakas, Fikardou, Fterikoudi, Gouri, Handria, Kambi, Kannavia, Kato Mylos, Kourdali, Kyperounda, Lagoudera, Lazania, Livadia, Odou, Palehori, Pelendri, Platanistasa, Polystypos, Potamitissa, Saranti, Spilia and Sykopetra.
4. The wine villages (“krassochoria”) of the Limassol District: On the southern slopes of the Troodos mountains facing Limassol lies a constellation of 20 villages known as the wine villages. These constitute the fourth region of appellation of origin, as follows: Pano Kyvides, Ayios Amvrosios, Ayios Therapon, Pachna, Malia, Arsos, Vasa, Dora, Kissousa, Potamiou, Omodos, Kilani, Vouni, Kouka, Lofou, Mandria, Pera Pedi, Trimiklini, Trozena.
All these areas are renowned for their vineyards and delightful hillside villages. Here, the old forms of viticulture are still kept alive and wine production is still the main occupation for most of the inhabitants. A number of small wineries welcome visitors on wine tasting tours. You can visit the wineries in the region along the wine roads, tasting wines that have won international awards. Look for the wineries or individual residences that have signs which show they offer wine. A number of agro-tourism establishments can be found in most areas including restaurants serving authentic Cypriot cuisine.
Always have in mind that “wine is always best when it is drunk near its own soil”.
Wine News and Information
· Several studies have shown that moderate consumption of wine is associated with a lower risk of type 2 diabetes. Two new studies suggest that wine does play a role and that chemicals in the grapes may help. Previous studies have postulated that the lower rate of type 2 diabetes among moderate alcohol drinkers is due to a healthier lifestyle. After analyzing 10 years worth of data, including 796 cases of type 2 diabetes, the researchers concluded that the lower rate of the disease among drinkers cannot be explained by a healthier lifestyle alone. Alcohol, in some way, contributed directly to a lower incidence of the disease — drinkers had a roughly 40% lower risk compared to abstainers. Research from the University of Michigan finds that eating grapes seems to slow development of high blood pressure and insulin resistance. Both are the leading precursors to heart disease and type 2 diabetes. Together, the two create a condition known as metabolic syndrome, which affects 50 million Americans.
· Women may play a central role in the future of wine consumption in China , according to new research by Vinexpo. The study undertaken by the company surveyed the behaviour of 2,810 women in four Asian countries to compare and contrast their consumer habits, depending on whether they lived in China , Japan , Hong Kong or South Korea . The research found that: Over 40% of female consumers in Japan , the most established wine market in Asia , drink wine more than twice a week.
o About 50% of the Chinese women surveyed were solely responsible for purchasing their wine, never seeking recommendations from third parties, whereas Japanese women often allow other parties to influence them when choosing wine.
o 92% of the Japanese respondents and 74% of the Koreans interviewed selected wine for its taste.
o Health is a big concern for female consumers in China . 38% claim that they drink wine because it is good for health, while only 22% claim to drink wine for its taste. One area of consensus for Asian female wine lovers is their preference for red wine.
o More than two Asian women out of three prefer red wine in contrast to women in the UK and the US , who consume much larger quantities of white wine.
o Wine intelligence research shows that 55% of all wine purchased in the UK is bought by women, and that western women buy wine primarily for enjoyment and social reasons, rather than perceived health benefits.
Monolithos Monthly News
The never-ending job of caring for the vineyard continues. The vineyards are inspected, weeded and sprayed, as weeds constantly compete with the grapevines for nutrients. The vines are again trimmed to encourage fruit production. June is the month of caring for the new crop. As the grapes flourish, so do the weeds. It’s important to clear this competition from the producing grape vines because it will affect the quality and quantity of the harvest. Removing all excess leaves around the clusters facilitates their growth. Additionally, sulphur is widely used to control powdery mildew on grapes. Fruit and leaf “burning” may occur if sulphur is applied during slow drying conditions or when temperatures are above 27°C.
At the winery, the 2009 vintage wines are going through bottle ageing. All wines are available for tasting. 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 call him at 25-816212 or 99-165995. We thank you for your continued support, and would remind you of the words of William Shakespeare (1564–1616), Othello, II. iii. (315)
“Good wine is a good familiar creature if it be well used”.
Tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities, the benefits of tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level. For this reason, tourism needs to work in partnership with the other sectors of a regional economy including primary industries, local government and community organisations to name a few. In this way, tourism is integrated into the region’s future.
Wine tourism has emerged as a strong and growing area of special interest in most wine-producing countries, and represents an increasingly significant component of regional development and economic life.
So what is wine tourism, why is it growing, and what are some of the new trends that have accelerated the traditional tasting room visit into a whole new experience?
In broad terms, wine tourism is defined as visitation to vineyards, wineries, wine festivals, wine regions and wine shows for experiencing the enjoyment of grape wine tasting and to understand the attributes of the local wine culture. Therefore, wine tourism is designed to integrate sightseeing, leisure holidays and wine culture.
A grape growing region is an area suited by climate and soil conditions to the cultivation of a certain type of grape. Most varietal vines are cultivated not in one place only, but in several distinct regions in diverse parts of the world. Also, these areas tend to be off the beaten tourist track (although not that far off) so wine tourism can expose travellers to new and interesting areas. Wine growers are farmers, and their perspective on the local area, and life in general, tends to be different from other locals typically encountered while travelling. It is a kind of tourism highly developed in many regions around the world, and it can be as simple as hopping on a wine shuttle in Napa Valley or as complicated as renting a villa in the south of France for a month.
Wine tourism is a great way to learn about the people, culture, heritage, and customs of an area. Some of the famous wine producing regions of the world, particularly southern Europe, have been producing wine for centuries or even millennia, and the production and consumption of wine is deeply ingrained in the local culture. As the field of wine tourism continues to develop, it is important to understand what drives visitors to engage in this activity.
Wine tourists could be classified as international and domestic visitors, who visit a winery at least once while travelling in the region. For the oenophile (wine lover), wine tourism is a wonderful way to better understand “terroir”, the concept that wine makers often use to describe how the quality of the land in which the grapes are grown affects the taste of the wine. Tasting wine at a wine shop or in the comfort of home provides a hint of the terroir that produced the wine. But spending several days visiting the area, chatting with the wine makers and growers, and eating the local cuisine (which has evolved together with the wine for the two to perfectly complement each other) will provide an exceptional context for the wine and give deep insight into why and how the wine turned out the way it did.
With its wide range of benefits, including foreign-exchange earnings, the creation of both full- and part-time jobs, and the generation of secondary economic activity, wine tourism can engage local communities in promoting their heritage, generate substantial long-term wealth and sustain steady tourism growth, thus diversifying the regional economy. A diverse economy is one that can cope with the changes experienced in our current volatile economic environment. Consequently, support for and investment in the wine-tourism sector is now regarded as an essential regional-economic development strategy by governments and by the wine and tourism industries.
Wine tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities, the benefits of wine tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level. For this reason, tourism needs to work closely with the other sectors of a regional economy including primary industries, local government and community organisations to name a few. In this way, tourism is integrated into the region’s future.
However, the benefits from wine tourism in its wider sense for local communities go well beyond the direct economic impacts:
· Economic benefits: Visitors to a winery purchase wine and other locally produced goods and hospitality services. This spending injects new cash into the local economy.
· Employment opportunities: Wine tourism is a labour-intensive industry and creates many job opportunities, especially for young people who are then encouraged to stay in local communities. In the tourism, hospitality and recreation industries alone there are several categories of employment. Job opportunities created by tourism also assist areas experiencing the consequences of structural change.
· Diversification: Wine tourism can provide diversification, strengthening the local economy by making it less reliant on a single traditional base, such as agriculture which is subject to commodity price fluctuations. This is particularly significant for rural communities.
· Improved facilities for residents: The growth in wine tourism results in a new and expanded infrastructure, services and facilities which benefit residents, particularly in communities where these developments would otherwise not be viable. It also generates improved financial viability for community-owned facilities such as taverns, gift shops and recreational services.
· Opportunities for business: Wine tourism creates opportunities to establish new products, facilities and services, and expand existing businesses which would not otherwise be sustainable based on the resident population alone.
· Preservation of the environment, culture and heritage: Wine tourism highlights the need for proper management of local resources. Through effective policies, planning and research, tourism can ensure that the environment, heritage and indigenous culture of an area are preserved. Interpretation of a nature-based and heritage product is an important educational vehicle for promoting a better understanding of environmental and heritage values to a diverse population.
· A catalyst for residential development: In many places, visitors who initially travelled to a particular area have subsequently become residents, attracted by a better quality of life.
· Improved transport services: Wine tourism can stimulate the establishment of new and improved transport services to and within a local area or region.
· Educational opportunities: Wine tourism can provide expanded opportunities for residents through the introduction of adult education and specialised training courses.
· A broader social outlook: Wine tourism provides the opportunity for residents to interact with other people and cultures and brings new ideas into the community.
Research has shown that there are 10 major reasons which motivate people to visit wine regions: (1) to taste wine, (2) to gain wine knowledge, (3) to experience the wine setting, (e.g. meet the winemaker; tour cellars and vineyards), (4) to be in a rural setting (beauty of vineyards; learn about farming, agro-tourism), (5) to match food and wine-culinary tourism, (6) to have fun (wine festivals and events), (7) to enjoy wine culture (romance and elegance), (8) to appreciate the architecture and art, (9) to learn about the “green” aspects and eco-tourism, and (10) to enjoy the health aspects of wine.
To taste and buy wine are the most prevalent motivations for visiting a winery, with emphasis on enjoyable tasting experiences and finding interesting and special wines. Fun, knowledge and enjoyment are the primary values of a wine lover. Most visitors go to wineries to taste the wine and expand their knowledge in the field or to learn about the process of wine production, the history and heritage of local wine. They may wish to tour the vineyards and winery or meet the winemaker. In recent years, there has been further consumer growth and interest in dining and cooking, including the selection and matching of food and wine. Wine lovers everywhere are discovering that it’s more fun to drink their way through a vacation than to sit idle on, say, a beach reading the latest best-seller.
The growing phenomenon of wine, cuisine and agro-tourism experiences is a trend which has already arrived in many villages. However there are opportunities for offering potential customers a number of wine-associated experiences other than culinary-related fields. Examples include arts and crafts demonstrations at establishments, in which crafts are demonstrated alongside their sale to consumers. Many Europeans visit wine regions such as Burgundy and Tuscany to enjoy the good restaurants and appreciate the architecture of the ancient wine villages. However, there are those who claim that it is the romance and culture of wine that attracts them for an elegant get-away weekend. A smaller but growing majority provides reasons of agro- and eco-tourism to learn about grape growing, sustainable practices, and perhaps assist with the harvest as a primary motivation.
Finally, there are those who cite the healthful aspect of wine as a rationale to expand their visits to wine regions.
Recent trends show that wineries are no longer simply venues to taste and purchase wine. Many offer a complete tourism experience – services such as restaurants, accommodation, tours, picnic facilities and recreational facilities. Today’s winery is a place where consumers and visitors can interact with the product, the winemaker, and experience first hand the rich diversity that the wine region has to offer.
Research in popular wine producing areas shows that wine tourism travellers tend to be higher income earners. The majority of pleasure travellers who are motivated to travel by wine-related activities are well educated. The all important lasting positive impression of a visit to a winery is the key to a successful operation. Word of mouth customer-driven promotion based on positive experience is a powerful way to grow in this business area. There are many ways to evoke memory in visitors, from the wines themselves, the staff, the food on offer and architectural features, to the opportunity to observe a working winery. It is a combination of these and other things that create the winning impression. Different people will respond to different aspects of their visit, so it is important to focus on building a complete experience that reflects and complements the brand.
While it’s no new concept, the idea of wine tourism is starting to take root across the globe. From France to Germany and Australia to Chile , people are increasingly booking passage based less on the destination itself than on the wine produced in that destination. Wine tourism is providing a renewed sense of purpose for leisure time and it is not limited to wine aficionados. Thanks in part to concerted efforts by wine-producing regions to espouse their industry and leverage it for fun and profit, the wine tourism trend appears to be something travellers can appreciate. That is logical, since cultural tourism exists to satisfy a need for discovery – heritage, new wine regions, new old civilizations, new artefacts, new exhibitions, and new activities. Recent economic results in major wine producing regions have proven that the cultural tourism is, in fact, recession-proof. With the travel industry facing a worrying future during today’s economic turmoil, wine tourism may just be the trend that saves the day. Gone are the days of travel for travel’s sake – this is travel with a purpose. And what better purpose can there be than to drink wine?
The obvious benefit of increased wine tourism for wineries is increased sales due to more visitors. This is because 50%-90% of the time, depending on the size of the winery, a visitor will purchase at least one item, even if it is just a corkscrew. However, the actual act of allowing visitors taste the wine usually encourages them to make a wine purchase. A related benefit is higher margins, since the visitor is buying direct from the winery rather than having to go through distributors and retailers. Probably less recognized benefits include the opportunity to attract new customers and foster brand loyalty. Likewise, visitors can provide product feedback, effectively turning the tasting room into a customer research lab. Increased wine tourism can also assist in developing new links with the wine trade, because visitors may seek the wine at their local retailer when they return home. Finally, if implemented correctly, wine tourism can be positive for the whole community in increasing revenues for stores, restaurants, hotels and all of the employees who work in those establishments.
The consumers’ demand for authentic experiences and for more creative activities while at a destination will pressure change – not only the geographies of the cultural tourism, but also the relationship between the local community and visitors. These ties are expected to become closer and closer and have a positive impact on both sides of the equation.
Furthermore, it has been established that a number of businesses are directly or indirectly benefited by tourists who visit wineries, wine grape growers, and other wine related attractions. These industry clusters include governmental agencies at a variety of levels, vineyards, wineries / processing facilities, bottle and barrel traders, marketing organizations, trade and tourist publications, to name a few. Given the wide range of products and services required to support wine tourism, the cluster has both domestic and global implications for suppliers.
Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in “experiential” travel. Importantly, they note that the production of quality wine is still critical in winning over the consumer and that tourism activities will not provide a panacea for regions with unknown or poor reputations.
On the flipside, wine tourism can also be challenging to implement. It requires strong cooperation and partnership within the community. Without restaurants, hotels, police, medical agencies, local government for permits, environmental groups, employment services, and road agencies and other infrastructure support, wine tourism cannot succeed. Financial support must be obtained, and a marketing campaign designed which includes not only brochures and a website, but signage, event planning and evaluation. Most successful wine tourism efforts invest in a regional branding program and elect a board of directors to guide the process. Finally, care must be taken to protect the environment and rural beauty of the vineyards so that the region maintains its charm and reason to be a wine destination.
During the last few years, many innovations have been introduced in the wine scenery in Cyprus . A recent addition is the Wine Routes of Cyprus. Wine lovers can now taste a selection of great value quality wines on a variety of way-marked routes, whilst enjoying the breathtaking Cypriot scenery along the way. You don’t need to be a wine expert to enjoy wine-tasting or a guided tour to a winery and its vineyard.
Cyprus vine areas are mainly located in the Limassol and Paphos districts. Anyone can easily build a Cyprus wine tour. However, for your convenience the Cyprus Wine Commission in cooperation with the Cyprus Tourism Organisation has designated four wine routes traversing the vine growing villages of these two districts.
1. Akamas-Laona (Paphos District): Located along the western coast of Cyprus and at an altitude of around 600m, this area comprises the six village communities of Drousia, Inia, Kathikas, Kritou Terra, Pano Arodes and Kato Arodes.
2. Vouni Panayias–Ambelitis (Paphos District): At an altitude of over 800m, this area comprises the regions of Ambelitis, Galataria, Kilinia and Panayia in the western part of the island.
3. Pitsilia (Limassol District): This region of origin comprises of 32 villages all situated on the slopes of Madari located east and south east of Troodos. The 32 villages are: Ayia Irene , Ayios Ioannis, Ayios Theodoros, Agridia, Agros, Alithinou, Alona, Apliki, Askas, Dymes, Farmakas, Fikardou, Fterikoudi, Gouri, Handria, Kambi, Kannavia, Kato Mylos, Kourdali, Kyperounda, Lagoudera, Lazania, Livadia, Odou, Palehori, Pelendri, Platanistasa, Polystypos, Potamitissa, Saranti, Spilia and Sykopetra.
4. The wine villages (“krassochoria”) of the Limassol District: On the southern slopes of the Troodos mountains facing Limassol lies a constellation of 20 villages known as the wine villages. These constitute the fourth region of appellation of origin, as follows: Pano Kyvides, Ayios Amvrosios, Ayios Therapon, Pachna, Malia, Arsos, Vasa, Dora, Kissousa, Potamiou, Omodos, Kilani, Vouni, Kouka, Lofou, Mandria, Pera Pedi, Trimiklini, Trozena.
All these areas are renowned for their vineyards and delightful hillside villages. Here, the old forms of viticulture are still kept alive and wine production is still the main occupation for most of the inhabitants. A number of small wineries welcome visitors on wine tasting tours. You can visit the wineries in the region along the wine roads, tasting wines that have won international awards. Look for the wineries or individual residences that have signs which show they offer wine. A number of agro-tourism establishments can be found in most areas including restaurants serving authentic Cypriot cuisine.
Always have in mind that “wine is always best when it is drunk near its own soil”.
Wine News and Information
· Several studies have shown that moderate consumption of wine is associated with a lower risk of type 2 diabetes. Two new studies suggest that wine does play a role and that chemicals in the grapes may help. Previous studies have postulated that the lower rate of type 2 diabetes among moderate alcohol drinkers is due to a healthier lifestyle. After analyzing 10 years worth of data, including 796 cases of type 2 diabetes, the researchers concluded that the lower rate of the disease among drinkers cannot be explained by a healthier lifestyle alone. Alcohol, in some way, contributed directly to a lower incidence of the disease — drinkers had a roughly 40% lower risk compared to abstainers. Research from the University of Michigan finds that eating grapes seems to slow development of high blood pressure and insulin resistance. Both are the leading precursors to heart disease and type 2 diabetes. Together, the two create a condition known as metabolic syndrome, which affects 50 million Americans.
· Women may play a central role in the future of wine consumption in China , according to new research by Vinexpo. The study undertaken by the company surveyed the behaviour of 2,810 women in four Asian countries to compare and contrast their consumer habits, depending on whether they lived in China , Japan , Hong Kong or South Korea . The research found that: Over 40% of female consumers in Japan , the most established wine market in Asia , drink wine more than twice a week.
o About 50% of the Chinese women surveyed were solely responsible for purchasing their wine, never seeking recommendations from third parties, whereas Japanese women often allow other parties to influence them when choosing wine.
o 92% of the Japanese respondents and 74% of the Koreans interviewed selected wine for its taste.
o Health is a big concern for female consumers in China . 38% claim that they drink wine because it is good for health, while only 22% claim to drink wine for its taste. One area of consensus for Asian female wine lovers is their preference for red wine.
o More than two Asian women out of three prefer red wine in contrast to women in the UK and the US , who consume much larger quantities of white wine.
o Wine intelligence research shows that 55% of all wine purchased in the UK is bought by women, and that western women buy wine primarily for enjoyment and social reasons, rather than perceived health benefits.
Monolithos Monthly News
The never-ending job of caring for the vineyard continues. The vineyards are inspected, weeded and sprayed, as weeds constantly compete with the grapevines for nutrients. The vines are again trimmed to encourage fruit production. June is the month of caring for the new crop. As the grapes flourish, so do the weeds. It’s important to clear this competition from the producing grape vines because it will affect the quality and quantity of the harvest. Removing all excess leaves around the clusters facilitates their growth. Additionally, sulphur is widely used to control powdery mildew on grapes. Fruit and leaf “burning” may occur if sulphur is applied during slow drying conditions or when temperatures are above 27°C.
At the winery, the 2009 vintage wines are going through bottle ageing. All wines are available for tasting. 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 call him at 25-816212 or 99-165995. We thank you for your continued support, and would remind you of the words of William Shakespeare (1564–1616), Othello, II. iii. (315)
“Good wine is a good familiar creature if it be well used”.
Monday, 3 May 2010
The Cyprus Wine Blog: May 2010
Nowadays, the modern consumer can purchase an extensive spectrum of beverage products, from waters and milks, juices and carbonated drinks, to energy and alcohol-based drinks. These drinks are produced and consumed in nearly every corner of the world. Making the right choice of what to drink is important and instrumental to our lifestyle and health; however, under the present competitive environment, it can be confusing. Consequently, if you could only drink one beverage for the rest of your life (not including water), which one would you choose? To those of us who drink wine daily, the question seems senseless. Yet, at some point in our lives, we must have raised the question: why drink wine?
The desirability of wine lies in its diversity and rich history. A good wine is full of character and is capable of providing a very different experience and a wholesome sensual delight. Drinking wine is a pleasure as well as a challenge. It tickles your physical senses and provokes you to unwind the subtle hints of taste and smell. There is more in that glass than meets the eye – or the palate. Wine is a unique commodity. Its production predates recorded history, as does the discovery of the healthful benefits of wine, now largely attributed to the antimicrobial activity of ethanol.
Throughout antiquity, the conversion of grapes into wine was considered a gift from the gods and the best wines were thus reserved for the elite of society. The image of wine as a beverage of the affluent persists even today. Wine was also one of the first commodities to be bartered by early civilizations engaged in international trade. Then, as now, the most successful wine producers were those who grasped the market forces of supply and demand, and whose products met the prevailing definition of quality.
Wine comes from a 100% natural resource – grapes. Every drop of liquid filling so many bottles has been drawn out of the ground by the roots of a vine. Harvesting is the first of many strange and – despite modern research – mysterious processes which make wine not only the most delicious, but the most fascinating drink in the world. Beer is probably older. Coke sells more. However, only wine has a divine sponsorship. The Greeks said that Dionysus, god of wine, gave mortals the grape to keep us happy. The Bible says that Noah, presumably sick of water, planted the first vineyard, and that Jesus turned water into wine to save the day at the wedding in Cana .
The world of wine has a rich history and influential cultural fingerprint in many countries. Take a look at both the historical and cultural impact that wine has made on countries around the world. Fermented beverages have been preferred over water throughout the ages. Some have said wine was the primary agent for the development of Western civilization. When humans became civilized, fermented beverages, which we know as wine, contributed as a social lubricant, aided in the economy, boosted trade, soothed cross-cultural interactions and became an integral part of Christian and Judaic ceremonies. We continue to live out our past civilization by drinking wine that is made from a humble plant that had its origins in the ancient Near East. Once reserved for the upper class, wine has been enjoyed since 6,000 B.C. and continues to grow in popularity worldwide.
Few other consumables have the vocabulary and the body of literature that wine has inspired. The more you read about wine, study it and involve yourself in it, the better it becomes. Wine is an inexhaustible subject and even a little learning can go a long way to enhancing your enjoyment of what is in your glass. It is an everyday, positive, stimulating, friendly beverage. The intangible cultural, soulful, artistic influence of wine is evident and undeniable throughout the old world. Just as food sustains the body, wine can revive and stimulate the mind.
Wine grapes are an exceptionally diverse fruit. Each variety has its own preferences and characteristics. Each grape variety offers a unique colour, size, skin thickness and acidity. Wines are grouped as red or white, but in fact there are many nuances of hues, tones and shades in the appearance of this multifaceted drink. These characteristics are often influenced by the area in which the grapes are grown. A wine’s taste and bouquet are largely affected by the soil and weather conditions of its vintage year. Because weather and growing conditions vary from place to place and year to year, vintage became linked to origin, especially in terms of fine wines. Basically, the vintage refers to the year in which the grapes were harvested. This notion also hints at both the weather conditions in which the grapes grew and the quality of these grapes. An experienced wine maker knows how to blend and choose from the many grape varieties to produce a high quality wine.
There are many types of grapes, many methods of production, a great variety of storage conditions and an overwhelming number of personal preferences. Each of these factors has an impact on how long a wine should be held before drinking. In general, wines gain complexity and lose fruitiness as they age. Tannic red wines also mellow and become softer as time goes by. Once a wine reaches maturity, it will usually plateau before slowly going downhill. Different grapes make wines with different ageing profiles. As an example, most Cabernet Sauvignons will age for longer periods than most Merlots.
Although all wines are made from a fruit, few can be described as fruity. Common aromas include those of different fruits, flowers, spices, and herbs. While different people will detect different things in the same wine, there are characteristic aromas generally found in specific varieties. Each grape variety has its own character, which is expressed in the fruit of the finished wine. The degree and complexity of the fruit is what determines its quality. Many famous regions rely on multiple grape varieties blended together to make their best wines. The overall “taste” of a wine is a combination of smells and flavours. The human palate is sensitive to different tastes; some dislike the pungent aromas of a fruity wine, others are sensitive to acidity, and others still cannot stand tannins.
It is widely acknowledged that wine promotes dialogue, even if it’s only about the wine. Wine easily evokes intellectual conversation, its role in history, in art, in religion. A vintage wine brings up memories of what happened in that particular year. Probably wine’s most redemptive quality is its demand to be sipped slowly with something to eat. Wine has been used for centuries as an accompaniment to food. In many countries, drinking wine is automatically part of a meal, and there is no better time than having something to eat with your family or friends to the accompaniment of a good red or white wine that matches and compliments the taste of the food.
The wealth of cultural diversity has brought with it a variety of food traditions, which have become part of the western lifestyle. Taste and flavours unknown only 15 years ago are now part of the everyday food scene. So it is important to select a wine that best compliments your meal and does not overshadow the taste of your food. It goes without saying that it is far better to choose a quality wine, rather than one which is mass produced and cheap.
If you are used to heavy, spicy food, you will probably prefer robust wines. As you sip, the wine should taste better and better due to oxidation, and the meal in turn will taste better since the natural acidity of wine begs for food. Wine is a very unpretentious beverage. What is always present with wine is a lot of stimulated conversation and smiles, and always respect and appreciation for a good vintage.
Wine is the ideal drink for any celebration, whether it be to commemorate the arrival of a New Year, a toast to the bride and groom or simply opening a bottle to celebrate success. At the signing of many important treaties in Europe , champagne has been featured at the event. Since WWII, champagne sales have climbed steadily upwards. Today, champagne is consumed by more people than at any other time in history.
Modern societies have come a long way in our understanding and appreciation of wine. Today, wines are better than ever and consumption is on the rise. People of all ages are getting comfortable with wine. However, wine is not a drink just for the purpose of get-togethers, celebrations and enjoyment. It is also healthy to drink wine! The concept of wine and health was linked based on the lower incidence of the disease in France , due to their habit of taking wine as part of their daily eating habits. It is worth looking into the details of how wine can improve health. Wine contains sugar, and many essential vitamins and minerals which help to keep your body in good condition. There are studies which have proved that red wine has the capability of reducing the risk of heart attack. It can prevent blood from clotting because it has anti-coagulation properties. The sugar content provides calories and so you feel energetic after drinking a glass of wine. One glass of red or white wine gives you a hundred calories.
Let us begin by examining some of the benefits of wine. Red wines are a rich source of biologically active compounds known as phytochemicals, which are chemicals found in plants. In particular, phytochemicals called polyphenols are found in red wine. Two polyphenols in red wine are catechins and resveratrol, both of which are antioxidants. Antioxidants are any substance that reduces oxidative damage. Resveratrol not only provides antioxidant protection but also helps to protect LDL cholesterol against oxidation, promotes optimal cardiovascular health, and supports healthy ageing and normal cell growth. Catechin, on the other hand, appears to play an important role in reducing the risk of heart disease. Another antioxidant called Saponin is also found in red wine, which is easily absorbed by the body and apparently offers protective benefits for the heart. Antioxidants may possibly reduce the risks of cancer and age-related macular degeneration (AMD).
Furthermore, the stomach is better able to digest red meat in the presence of red wine. Researchers have discovered that red wine helps the stomach remove potentially harmful substances inherent in red meats which are released during digestion. Those who have poor digestion can help their system by drinking wine, which has the capability of producing gastric juices that aid in food absorption. Red wine also has an element which can fight off herpes. Scientists in Spain have found evidence that drinking red wine helps prevent colds from developing. It is particularly useful in cold countries as it helps to keep the body warm.
The list of wine’s benefits is long – and getting more surprising all the time. Already well-known as heart-healthy, wine in moderation might even help you lose weight, reduce forgetfulness, boost your immunity, and help prevent bone loss. Alcohol appears to boost oestrogen levels; the hormone seems to slow the body’s destruction of old bone more than it slows the production of new bone.
Alcohol raises levels of the “good” cholesterol, HDL, which provides protection against heart disease. In addition, moderate drinkers (as opposed to non-drinkers or heavy drinkers), are more likely to be at a healthy weight, get seven to eight hours of sleep at night and exercise regularly, according to a well documented survey. Though wine has positive aspects to it, this does not mean you should increase your regular drinking dose or start to have wine immediately. Drink wine in moderation. Stick to the regular dose of wine – up to three glasses per day, but remember its positive health effects.
Health benefits aside, something much more than that makes millions of people choose wine over any other beverage. Above all these, perhaps the best reason is that among all alcoholic beverages, wine is the most natural partner for food. Elevating the quality of our meal and taking time to enjoy it is a simple way to infuse our daily lives with joy. Most wine lovers drink wine for the total experience – the way a great bottle can envelop your senses, even overload them. Who among the wine drinking populous can honestly say that at one time or another, a bottle hasn’t just made you sit back and go wow, all that from a grape?
Don’t think you have to know everything about wine to appreciate or serve it. The best wine professionals readily admit that no matter how much they learn about wine, there is always a lot more to discover. Everyone has to start somewhere.
Whether you consider yourself a wine connoisseur or just enjoy an occasional glass of white or red, you’ll discover that a wine appeals to the most discriminating palate. So next time you are at dinner with a few friends, skip that beer or mixed drink and open up your senses to a bottle of health – and remember, moderation leads to appreciation.
Wine News and Information
· Throughout the centuries, the basic elements of wine glass design – the clear bowl, stem and foot – have not changed a great deal. But in recent years, scientific innovation and subtle modifications in shape, size, and construction have fine-tuned and improved the performance of stemware tremendously. Much of this advancement can be attributed to Claus Josef Riedel who, in the 1950s, discovered that the shape, volume, rim diameter, finish, and thickness of the glass determine how aromas strike the nose and where precisely the wine touches the palate. If you consider the map of the tongue’s taste receptors – sweet on the tip, tart on the sides, savoury in the middle, and bitter in the back – it makes sense that directing the flow of wine to a particular spot might enhance the tasting experience. It is well documented that the bowl’s size and curvature alter the arrangement of aromas, which are layered according to their density and specific gravity, and influence the order in which these aromatics are experienced. The shape can also highlight particular flavours, such as fruit or spice, by directing them to the appropriate taste receptors, a principle that’s also effective in minimizing a certain grape’s less desirable qualities. Bowl width also increases the wine’s rate of oxidation, allowing the tannins to integrate better and for the complexity to be drawn out. That’s why wide-bowled stemware is ideal for red wines that require plenty of air to reveal their full flavour.
However, the pressing question is: Do you need to purchase a different glass for each grape? That depends on your budget, usage, and cupboard space, but professional opinions on the topic vary greatly. Some encourage oenophiles (wine lovers) to invest in an array of top-quality stemware in order to maximize the flavours of the wines they purchase. The best advice one can offer to someone in doubt is that while it’s important to use quality glassware to help focus aromas and flavours, you really don’t need a specific glass to enjoy your wine. The use of a good glass with a deep bowl which allows for swirling, without spilling, is sufficient.
· Collectors of rare and expensive wines often become victims or suspect that they are purchasing fakes without noticing. To combat counterfeiting, wineries are combining the ancient art of winemaking with cutting-edge technology. They’re putting tiny radio-frequency ID tags inside labels, embedding microscopic material into the ink printed on the bottles, and even carbon dating wine to ensure authenticity. It’s an arms race with the counterfeiters, who are attracted to the industry because of the soaring prices of rare wines at auction. In the past five years, prices of the 100 most sought-after wines have increased almost threefold, according to fine-wine index. “It’s almost like the housing boom,” said Neil Ivey, a sales manager at Payne Security in Washington, a firm that develops anti-counterfeiting measures for the wine industry.
· A group of prominent British wine critics has joined the fight to reverse the construction of a four-lane motorway which threatens to destroy the world’s best Riesling vineyards. Veteran champions of Riesling such as Hugh Johnson, author of The World Atlas of Wine, and Jancis Robinson, who have helped to give the white wine an international standing, are calling on German politicians to halt construction at the site along the Mosel river which they say could ruin the region’s unique microclimate, which is highly sensitive to change. Vintners say the construction will damage the vines by blocking the sunlight and affecting the delicate system of water distribution. The Mosel valley is considered ideal for the late-ripening grape because its brittle slate slopes soak up the sun’s warmth by day and release it by night. In a delicately-balanced system which has served the wine-growing region well for over 2,000 years, the slate stores moisture in winter while, in summer, it drips down the slope to vines.
· India will become the first eastern Asian nation to join the International Organisation of Vine and Wine (OIV). Speaking in Verona , OIV Director General Federico Castellucci confirmed that the OIV was “looking forward to welcoming India as a full member in a few months”. He acknowledged Subhash Arora, director of the Indian Wine Academy , as having played an important role in this initiative. India currently has no laws or structure concerning grape growing and wine production.
Monolithos Monthly News
Vineyard management is a very important part of the grape growing process. There are many pests and diseases that vineyards contend with during the growing season.
Wet, damp weather makes vineyards most prone to disease. Effective spray application is critical for the control of seasonal diseases such as powdery mildew. A number of leaves are often removed to increase sun and wind exposure, which reduces mildew and bunch rot while enhancing spray penetration into the canopy. The vineyard manager must be careful not to remove too many leaves as grapes can also be damaged by direct sunlight, particularly in hot countries. Sprayed areas should be monitored to assess the efficacy of chemical application.
Controlling grape yield is also a very important part of vineyard management. Wines made from extremely productive vineyards that are not controlled properly often have diluted flavours and aromas. However, economics can also dictate the quest for the optimal grape yield. Throughout the grape growing and wine production process, there is an inverse relationship between quality and quantity.
At the winery, most wines of 2009 vintage have been bottled and are available for tasting. We are particularly pleased with this year’s rose and white wines (still and sparkling) as well as the Shiraz . 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 call him at 25-816212 or 99-165995. We thank you for your continued support, and would remind you of the words of the famous astronomer Galileo Galilei:
“Wine is sunlight, held together by water.”
The desirability of wine lies in its diversity and rich history. A good wine is full of character and is capable of providing a very different experience and a wholesome sensual delight. Drinking wine is a pleasure as well as a challenge. It tickles your physical senses and provokes you to unwind the subtle hints of taste and smell. There is more in that glass than meets the eye – or the palate. Wine is a unique commodity. Its production predates recorded history, as does the discovery of the healthful benefits of wine, now largely attributed to the antimicrobial activity of ethanol.
Throughout antiquity, the conversion of grapes into wine was considered a gift from the gods and the best wines were thus reserved for the elite of society. The image of wine as a beverage of the affluent persists even today. Wine was also one of the first commodities to be bartered by early civilizations engaged in international trade. Then, as now, the most successful wine producers were those who grasped the market forces of supply and demand, and whose products met the prevailing definition of quality.
Wine comes from a 100% natural resource – grapes. Every drop of liquid filling so many bottles has been drawn out of the ground by the roots of a vine. Harvesting is the first of many strange and – despite modern research – mysterious processes which make wine not only the most delicious, but the most fascinating drink in the world. Beer is probably older. Coke sells more. However, only wine has a divine sponsorship. The Greeks said that Dionysus, god of wine, gave mortals the grape to keep us happy. The Bible says that Noah, presumably sick of water, planted the first vineyard, and that Jesus turned water into wine to save the day at the wedding in Cana .
The world of wine has a rich history and influential cultural fingerprint in many countries. Take a look at both the historical and cultural impact that wine has made on countries around the world. Fermented beverages have been preferred over water throughout the ages. Some have said wine was the primary agent for the development of Western civilization. When humans became civilized, fermented beverages, which we know as wine, contributed as a social lubricant, aided in the economy, boosted trade, soothed cross-cultural interactions and became an integral part of Christian and Judaic ceremonies. We continue to live out our past civilization by drinking wine that is made from a humble plant that had its origins in the ancient Near East. Once reserved for the upper class, wine has been enjoyed since 6,000 B.C. and continues to grow in popularity worldwide.
Few other consumables have the vocabulary and the body of literature that wine has inspired. The more you read about wine, study it and involve yourself in it, the better it becomes. Wine is an inexhaustible subject and even a little learning can go a long way to enhancing your enjoyment of what is in your glass. It is an everyday, positive, stimulating, friendly beverage. The intangible cultural, soulful, artistic influence of wine is evident and undeniable throughout the old world. Just as food sustains the body, wine can revive and stimulate the mind.
Wine grapes are an exceptionally diverse fruit. Each variety has its own preferences and characteristics. Each grape variety offers a unique colour, size, skin thickness and acidity. Wines are grouped as red or white, but in fact there are many nuances of hues, tones and shades in the appearance of this multifaceted drink. These characteristics are often influenced by the area in which the grapes are grown. A wine’s taste and bouquet are largely affected by the soil and weather conditions of its vintage year. Because weather and growing conditions vary from place to place and year to year, vintage became linked to origin, especially in terms of fine wines. Basically, the vintage refers to the year in which the grapes were harvested. This notion also hints at both the weather conditions in which the grapes grew and the quality of these grapes. An experienced wine maker knows how to blend and choose from the many grape varieties to produce a high quality wine.
There are many types of grapes, many methods of production, a great variety of storage conditions and an overwhelming number of personal preferences. Each of these factors has an impact on how long a wine should be held before drinking. In general, wines gain complexity and lose fruitiness as they age. Tannic red wines also mellow and become softer as time goes by. Once a wine reaches maturity, it will usually plateau before slowly going downhill. Different grapes make wines with different ageing profiles. As an example, most Cabernet Sauvignons will age for longer periods than most Merlots.
Although all wines are made from a fruit, few can be described as fruity. Common aromas include those of different fruits, flowers, spices, and herbs. While different people will detect different things in the same wine, there are characteristic aromas generally found in specific varieties. Each grape variety has its own character, which is expressed in the fruit of the finished wine. The degree and complexity of the fruit is what determines its quality. Many famous regions rely on multiple grape varieties blended together to make their best wines. The overall “taste” of a wine is a combination of smells and flavours. The human palate is sensitive to different tastes; some dislike the pungent aromas of a fruity wine, others are sensitive to acidity, and others still cannot stand tannins.
It is widely acknowledged that wine promotes dialogue, even if it’s only about the wine. Wine easily evokes intellectual conversation, its role in history, in art, in religion. A vintage wine brings up memories of what happened in that particular year. Probably wine’s most redemptive quality is its demand to be sipped slowly with something to eat. Wine has been used for centuries as an accompaniment to food. In many countries, drinking wine is automatically part of a meal, and there is no better time than having something to eat with your family or friends to the accompaniment of a good red or white wine that matches and compliments the taste of the food.
The wealth of cultural diversity has brought with it a variety of food traditions, which have become part of the western lifestyle. Taste and flavours unknown only 15 years ago are now part of the everyday food scene. So it is important to select a wine that best compliments your meal and does not overshadow the taste of your food. It goes without saying that it is far better to choose a quality wine, rather than one which is mass produced and cheap.
If you are used to heavy, spicy food, you will probably prefer robust wines. As you sip, the wine should taste better and better due to oxidation, and the meal in turn will taste better since the natural acidity of wine begs for food. Wine is a very unpretentious beverage. What is always present with wine is a lot of stimulated conversation and smiles, and always respect and appreciation for a good vintage.
Wine is the ideal drink for any celebration, whether it be to commemorate the arrival of a New Year, a toast to the bride and groom or simply opening a bottle to celebrate success. At the signing of many important treaties in Europe , champagne has been featured at the event. Since WWII, champagne sales have climbed steadily upwards. Today, champagne is consumed by more people than at any other time in history.
Modern societies have come a long way in our understanding and appreciation of wine. Today, wines are better than ever and consumption is on the rise. People of all ages are getting comfortable with wine. However, wine is not a drink just for the purpose of get-togethers, celebrations and enjoyment. It is also healthy to drink wine! The concept of wine and health was linked based on the lower incidence of the disease in France , due to their habit of taking wine as part of their daily eating habits. It is worth looking into the details of how wine can improve health. Wine contains sugar, and many essential vitamins and minerals which help to keep your body in good condition. There are studies which have proved that red wine has the capability of reducing the risk of heart attack. It can prevent blood from clotting because it has anti-coagulation properties. The sugar content provides calories and so you feel energetic after drinking a glass of wine. One glass of red or white wine gives you a hundred calories.
Let us begin by examining some of the benefits of wine. Red wines are a rich source of biologically active compounds known as phytochemicals, which are chemicals found in plants. In particular, phytochemicals called polyphenols are found in red wine. Two polyphenols in red wine are catechins and resveratrol, both of which are antioxidants. Antioxidants are any substance that reduces oxidative damage. Resveratrol not only provides antioxidant protection but also helps to protect LDL cholesterol against oxidation, promotes optimal cardiovascular health, and supports healthy ageing and normal cell growth. Catechin, on the other hand, appears to play an important role in reducing the risk of heart disease. Another antioxidant called Saponin is also found in red wine, which is easily absorbed by the body and apparently offers protective benefits for the heart. Antioxidants may possibly reduce the risks of cancer and age-related macular degeneration (AMD).
Furthermore, the stomach is better able to digest red meat in the presence of red wine. Researchers have discovered that red wine helps the stomach remove potentially harmful substances inherent in red meats which are released during digestion. Those who have poor digestion can help their system by drinking wine, which has the capability of producing gastric juices that aid in food absorption. Red wine also has an element which can fight off herpes. Scientists in Spain have found evidence that drinking red wine helps prevent colds from developing. It is particularly useful in cold countries as it helps to keep the body warm.
The list of wine’s benefits is long – and getting more surprising all the time. Already well-known as heart-healthy, wine in moderation might even help you lose weight, reduce forgetfulness, boost your immunity, and help prevent bone loss. Alcohol appears to boost oestrogen levels; the hormone seems to slow the body’s destruction of old bone more than it slows the production of new bone.
Alcohol raises levels of the “good” cholesterol, HDL, which provides protection against heart disease. In addition, moderate drinkers (as opposed to non-drinkers or heavy drinkers), are more likely to be at a healthy weight, get seven to eight hours of sleep at night and exercise regularly, according to a well documented survey. Though wine has positive aspects to it, this does not mean you should increase your regular drinking dose or start to have wine immediately. Drink wine in moderation. Stick to the regular dose of wine – up to three glasses per day, but remember its positive health effects.
Health benefits aside, something much more than that makes millions of people choose wine over any other beverage. Above all these, perhaps the best reason is that among all alcoholic beverages, wine is the most natural partner for food. Elevating the quality of our meal and taking time to enjoy it is a simple way to infuse our daily lives with joy. Most wine lovers drink wine for the total experience – the way a great bottle can envelop your senses, even overload them. Who among the wine drinking populous can honestly say that at one time or another, a bottle hasn’t just made you sit back and go wow, all that from a grape?
Don’t think you have to know everything about wine to appreciate or serve it. The best wine professionals readily admit that no matter how much they learn about wine, there is always a lot more to discover. Everyone has to start somewhere.
Whether you consider yourself a wine connoisseur or just enjoy an occasional glass of white or red, you’ll discover that a wine appeals to the most discriminating palate. So next time you are at dinner with a few friends, skip that beer or mixed drink and open up your senses to a bottle of health – and remember, moderation leads to appreciation.
Wine News and Information
· Throughout the centuries, the basic elements of wine glass design – the clear bowl, stem and foot – have not changed a great deal. But in recent years, scientific innovation and subtle modifications in shape, size, and construction have fine-tuned and improved the performance of stemware tremendously. Much of this advancement can be attributed to Claus Josef Riedel who, in the 1950s, discovered that the shape, volume, rim diameter, finish, and thickness of the glass determine how aromas strike the nose and where precisely the wine touches the palate. If you consider the map of the tongue’s taste receptors – sweet on the tip, tart on the sides, savoury in the middle, and bitter in the back – it makes sense that directing the flow of wine to a particular spot might enhance the tasting experience. It is well documented that the bowl’s size and curvature alter the arrangement of aromas, which are layered according to their density and specific gravity, and influence the order in which these aromatics are experienced. The shape can also highlight particular flavours, such as fruit or spice, by directing them to the appropriate taste receptors, a principle that’s also effective in minimizing a certain grape’s less desirable qualities. Bowl width also increases the wine’s rate of oxidation, allowing the tannins to integrate better and for the complexity to be drawn out. That’s why wide-bowled stemware is ideal for red wines that require plenty of air to reveal their full flavour.
However, the pressing question is: Do you need to purchase a different glass for each grape? That depends on your budget, usage, and cupboard space, but professional opinions on the topic vary greatly. Some encourage oenophiles (wine lovers) to invest in an array of top-quality stemware in order to maximize the flavours of the wines they purchase. The best advice one can offer to someone in doubt is that while it’s important to use quality glassware to help focus aromas and flavours, you really don’t need a specific glass to enjoy your wine. The use of a good glass with a deep bowl which allows for swirling, without spilling, is sufficient.
· Collectors of rare and expensive wines often become victims or suspect that they are purchasing fakes without noticing. To combat counterfeiting, wineries are combining the ancient art of winemaking with cutting-edge technology. They’re putting tiny radio-frequency ID tags inside labels, embedding microscopic material into the ink printed on the bottles, and even carbon dating wine to ensure authenticity. It’s an arms race with the counterfeiters, who are attracted to the industry because of the soaring prices of rare wines at auction. In the past five years, prices of the 100 most sought-after wines have increased almost threefold, according to fine-wine index. “It’s almost like the housing boom,” said Neil Ivey, a sales manager at Payne Security in Washington, a firm that develops anti-counterfeiting measures for the wine industry.
· A group of prominent British wine critics has joined the fight to reverse the construction of a four-lane motorway which threatens to destroy the world’s best Riesling vineyards. Veteran champions of Riesling such as Hugh Johnson, author of The World Atlas of Wine, and Jancis Robinson, who have helped to give the white wine an international standing, are calling on German politicians to halt construction at the site along the Mosel river which they say could ruin the region’s unique microclimate, which is highly sensitive to change. Vintners say the construction will damage the vines by blocking the sunlight and affecting the delicate system of water distribution. The Mosel valley is considered ideal for the late-ripening grape because its brittle slate slopes soak up the sun’s warmth by day and release it by night. In a delicately-balanced system which has served the wine-growing region well for over 2,000 years, the slate stores moisture in winter while, in summer, it drips down the slope to vines.
· India will become the first eastern Asian nation to join the International Organisation of Vine and Wine (OIV). Speaking in Verona , OIV Director General Federico Castellucci confirmed that the OIV was “looking forward to welcoming India as a full member in a few months”. He acknowledged Subhash Arora, director of the Indian Wine Academy , as having played an important role in this initiative. India currently has no laws or structure concerning grape growing and wine production.
Monolithos Monthly News
Vineyard management is a very important part of the grape growing process. There are many pests and diseases that vineyards contend with during the growing season.
Wet, damp weather makes vineyards most prone to disease. Effective spray application is critical for the control of seasonal diseases such as powdery mildew. A number of leaves are often removed to increase sun and wind exposure, which reduces mildew and bunch rot while enhancing spray penetration into the canopy. The vineyard manager must be careful not to remove too many leaves as grapes can also be damaged by direct sunlight, particularly in hot countries. Sprayed areas should be monitored to assess the efficacy of chemical application.
Controlling grape yield is also a very important part of vineyard management. Wines made from extremely productive vineyards that are not controlled properly often have diluted flavours and aromas. However, economics can also dictate the quest for the optimal grape yield. Throughout the grape growing and wine production process, there is an inverse relationship between quality and quantity.
At the winery, most wines of 2009 vintage have been bottled and are available for tasting. We are particularly pleased with this year’s rose and white wines (still and sparkling) as well as the Shiraz . 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 call him at 25-816212 or 99-165995. We thank you for your continued support, and would remind you of the words of the famous astronomer Galileo Galilei:
“Wine is sunlight, held together by water.”
Wednesday, 14 April 2010
Cyprus Wine Blog - April 2010
This article focuses on the evolution of the wine production in Cyprus in recent years. Wine is, in simple terms, a beverage – but it is also an industry, a culture and a valuable natural resource. Any attempt to study the production and commercialisation of wine has to look into a multitude of subjects and sources because it is truly an interdisciplinary topic, potentially linking geography (climate, soil, and topography), sociology, history and economics.
The island of Cyprus , situated in the far eastern Mediterranean Sea, is the third largest in the Mediterranean (9,250 sq km). Cyprus sits precariously at the cross-roads between Asia and Europe , a strategic location that has heavily influenced its 10,000-year history. It has Syria and Lebanon to the east, Turkey to the north and Egypt to the south. The physical setting for life on the island is dominated by two mountain ranges and the central plain of Messaoria they encompass. The Troodos mountains cover most of the southern and western portions of the island and account for roughly half its area. The island has a maximum length of about 220 km from Cape Andreas in the northeast to the western extremity of the island.
In ancient times, Cyprus was known as the home of Aphrodite, Goddess of Love, and an island of a fine sweet wine called “nama”. The arrival of Greeks on the island dates back to 1400-1300 BC. Through the years, Cyprus has been ruled by the Phoenicians (1050-750 BC), the Assyrians (709-669 BC) and the Egyptians, who took over the island until 546 BC when they were replaced by a Persian domination. The Greeks and the Ptolemy (descendants of Alexander the Great) ruled from 475-50 BC, then came the Romans (58 BC-330 AD), the Byzantines (330-1191 AD), the Francs (Lusignan Rule, 1192–1489), and the Venetians (1489-1571). Turkey captured the island in 1571 and ruled it until the British took over in 1878. It remained a British colony until the establishment of the Republic of Cyprus in 1960. Although having successfully assimilated the assortment of influences it has received, Cyprus preserves its predominantly Hellenic character and heritage, deeply rooted in the island since the 2nd Millennium BC .
Winemaking in Cyprus goes back 4,000 years. It is interesting to note that during the Ptolemaic empire rule, import duties were imposed on imported wine in order to protect the local production. Homer, Pliny, Seneca and others referred to and praised the Cypriot sweet wine in their writings. Marcus Antonio even gave Cyprus as a present to Cleopatra because of its wine! In the 11th century AD during the crusades, the sweet Cypriot wine became famous under the name of “Commandaria”, symbolizing its geographic origin. The name comes from the area called “Commanderie” where the Knights of St. John established their headquarters. The method of producing this wine had already been documented by Hesiod (8th century BC), the ancient Greek writer. Later, with the domination of Venice in the Mediterranean Sea, the wines of Cyprus were transported to Venice , re-jarred (instead of rebottled) and sold to the rest of Europe . Britain administered the island from 1878-1960, and during that time, a very popular sherry-style wine was produced. In fact, Cyprus was until recently the fifth largest supplier of wines to the British market.
The island’s location has ensured that it played a full part in Mediterranean history, and its essentially Greek culture is enriched by many other influences from the various rulers. The most important modern influence has probably been that of the British, whose stay has contributed substantially to the island’s current Western business environment.
Today, Cyprus is a modern country that effortlessly marries European culture with ancient enchantment. The Cyprus Republic is recognized by the UN and all countries of the world (except Turkey ) and has a population of around 800,000. The main cities are Nicosia (the capital and business centre), Limassol, Pafos, Larnaca, Famagusta and Kyrenia. All, apart from the capital, are coastal cities. Cyprus successfully completed the EU accession process, and in May 2004, the island joined the European Union.
Cyprus has all the necessary ingredients for producing and marketing its wines, labelled with a specific appellation based on its unique natural elements, local characteristics and traditions, which are most commonly known in the wine world as “terroir”. The notion implies that grapes grown in designated places can imprint a distinctive mark of quality on the wines produced. While this has somewhat to do with the “earth” in terms of the soil composition, grade and sunlight exposure of the land in question, “terroir” also encompasses the microclimate of that area and other factors, including local winemaking practices and traditions.
It is not by mere chance that Cyprus has this long tradition in grape growing. The reasons are apparent: vines have been cultivated in their natural climate and soil environment for centuries. The weather is an obvious determinant of grape production. Many climatic elements influence grape quality and yield. For example, spring frost and high winds during flowering could destroy the production. Hail at any time during the growing season could damage the grapes. Rain or high humidity during summer could result in rot. Rain at harvest will dilute the juice and affect the quality of the wine.
A Mediterranean climate generally has mild winters and long warm summers. Cyprus has an intense Mediterranean climate with strong seasonal characteristics with respect to weather, temperature and rainfall. Summers are hot from mid-May to mid-September, and winters are mild from November to mid-March, but this generalization must be modified by consideration of altitude which lowers temperatures by about 5ºC per 1,000 metres, and of marine influences which give cooler summers and warmer winters near most of the coastline, especially on the south and west coasts. Lowland inland areas during summer can be up to 10ºC warmer than the coast, and the mountains are usually cooler.
Rainfall is geographically unevenly distributed, with maximum precipitation falling on the island’s two mountainous terrains and minimum precipitation observed in the eastern plain. The average annual total precipitation increases from approximately 450 millimetres on the lowlands to nearly 1,100 millimetres at the top of the central Troodos massif, which, with a height of almost 2,000 metres, plays an important part in the meteorology of Cyprus . Snow occurs rarely in the coastal areas but falls frequently every winter on ground above 1,000 metres, usually starting in December and ending by the month of April. Although snow cover is not continuous during the coldest months, it may lie to considerable depths for several weeks, especially on the northern slopes of Troodos.
Cyprus has a fragile ecosystem with very limited water resources. Until recently, all water resources available in Cyprus came from rainfall. Humidity may be described as average during winter days and at night throughout the year. Near midday in summer, it is very low with values on the central plain usually a little over 40% and occasionally as low as 15%. However, humidity near the coast could climb from 65% to 95%. In summer, differences in temperature between sea and land are built up daily in predominant periods of clear skies. These cause considerable sea and land breezes which regularly penetrate far inland reaching the capital, Nicosia , and often bring a welcome reduction of temperature and also an increase in humidity. Generally, summer is a season of high temperatures and almost negligible rainfall. Higher altitudes offer cooler summers which allow the slower ripening of grapes, giving them a full flavour. A stable sunny weather during the last two months before harvest is critical as far as the quality of the grapes is concerned. The winters are mild and the gentle winds and breezes check the frosts, dispel the fogs and protect the vines and grapes from fungus diseases.
The vineyards of Cyprus are mostly on the southern and western slopes of the Troodos mountain range. The wine producing areas are situated mainly in the Limassol district in the south and Pafos district in the west. The vineyards are generally on terraced, hilly slopes, with an altitude of 250m to 1,300m above sea level (apart from the Madari area which has an altitude of 1,600m above sea level).
Although there are over 21,000 vineyards in Cyprus , covering a total of over 17,000 hectares (1 hectare = 10,000 m²), only 5% of the vineyards exceed two hectares in size. Most of the vines form low bushes close to the earth. This allows for minimal water needs and offers shade to the fruit during summer. Apart from providing grape juice to produce wine, the significance of tending vines in these infertile, stony and sloping soils on the hills and mountains of Cyprus in fact prevented soil erosion and, for centuries, supported the local population, enabling them to stay and work in the countryside especially in these deprived areas. Table grapes, which mature early, thrive on the fertile coastal plains stretching from Limassol to Pafos.
The majority of Cyprus soils are calcareous (chalk and limestone) sedimentary formations. The soil of the Pafos district is generally more fertile than the lower Limassol district. Higher up on the Troodos mountain range there are volcanic formations. The same type of soil can be found in the Pitsilia region. Calcareous soil is typically cool in temperature and provides good water retention and drainage.
In these areas, where the soil is not sufficiently fertile for agriculture and the land is fractioned into small fields, wine grape growing has written history and determined the distribution of human settlements. We know that limestone and chalk have important effects. What vines like best is poor and well drained soil. The viticulture areas of Cyprus have soil that drains freely yet maintains good moisture retention, which is important for the development of the grapes during the long, dry summer period.
The element of soil relates both to the composition and the intrinsic nature of the vineyard soils, such as fertility, drainage and the ability to retain heat. It is acknowledged worldwide that the best vineyards tend to have poorer, less fertile, thinner and better drained soil. Under such conditions, the soil acts as a natural brake on the vigour of the vine; this in turn helps control the amount of grapes the vine produces, giving a more concentrated flavour. Slopes facilitate drainage, getting more direct sunshine and therefore better fruit ripeness. Shallow, rocky, calcareous soil, combined with the local microclimate, produces wines of intense flavour and aroma. Altitude can also play an important role in determining the quality of grapes. In Cyprus , vines are cultivated in some of the highest altitudes (1,500m) in the world.
Factors such as soil, climate, viticulture and wine making techniques all affect wine quality, however grape variety is the easiest to understand and notice. Cyprus has 17 distinct indigenous vine varieties. Most of these varieties are only found in specific areas of the island. The principal indigenous grapes mostly diffused on Cyprus are: Xynisteri, Maratheftiko and Mavro (local black), Ofthalmo, Lefkada, Muscat of Alexandria, Yiannoudhi, Maroucho, and Flouriko. Other white grape varieties used for vinification are Promara, Spourtiko, Kanela, Morokanela and Katomylitiko. However, their production is so small that they are used primarily for blends.
Cyprus is one of the very few places in the world that has avoided the phylloxera and continues to be free of it. The local vines are planted using own-rooted vines (“franc de pied”) without grafting, that is self-sown plants of the original European “vitis vinifera”, thus retaining their classic organoleptic characteristics. The vines are commonly spaced in 2mx2m formations and trained as bushes at a height of 0,5m.
Xynisteri is the prevailing white grape and Mavro is the most cultivated red grape variety on the island. Maratheftiko or Bambakada is the most promising red grape variety of Cyprus , due to its qualities. Even though Maratheftiko has great potential as a variety, it has not been preferred for cultivation due to its low yield. Newer varieties that have been introduced to Cyprus since the 1950’s include Palomino, Chardonnay, Semillon, Cabernet Sauvignon, Shiraz , Carignan, Mataro , Alicante Bouchet, Grenache, etc.
In the decades that followed, vines became one of the larges crops in Cyprus with regard to land use and value of agricultural exports. The number of grape varieties increased from a couple of dozen to over 200, however not all of them have been found suitable for local conditions, so the lion’s share during this period was provided by the local varieties “Mavro” (75%) and “Xynisteri” (15%).
During most of the last century, wine production has remained in the hands of four major wineries on the island. The “Big Four”, namely KEO, LOEL, SODAP and ETKO, produced large volumes of blended wines. Unfortunately, 94% of the production – because of its good body – was exported in bulk to England , France , Germany , the Soviet Union and other European countries and was used to reinforce the importers’ local wines, or was distilled into industrial alcohol. Only 6% of the wine was left on the island in bottles with the original brand. Consequently, although Cyprus has over 5,000 years of winemaking history, it was not on the map of the wine-producing countries in the 20th century.
Fortunately, in the early 1980s, the Cyprus Government – as part of its drive to revive rural industries – allowed the establishment of small enterprises to operate local wineries in the grape growing regions. An ambitious programme was initiated on the replanting of old vineyards with noble varieties of lower yield and higher quality grapes. Particular emphasis was placed in exploiting the potentials of indigenous grape varieties, with special characteristics for the production of wines which were capable of offering the consumer a new sensory experience. In addition to the indigenous grapes, the following international varieties are cultivated producing either pure or mixed wines: Cabernet Franc, Cabernet Sauvignon, Carignan Noir, Syrah, Grenache Noir, Mataro , Merlot, Chardonnay, Semillon, Sauvignon Blanc and Riesling.
A great deal of continuous research has been carried out in order to produce wines that reach the international standards with a local flavour. Wines made of these varieties are an interesting expression of the Cypriot “terroir”. Since the late 1980s, Cypriot wine making has shifted from large quantity but low quality fast consumption wines for export to non-sophisticated markets to quality wine production. Cyprus wine making is currently going through a renaissance. The majority of the vine growers have now realized that a “great wine” is born in the vineyard and, therefore, they avoid high yields, select the appropriate grape varieties and cultivate them the correct way. Most wineries have their own vineyards, or exercise control over the quality of their raw materials by supervising the vineyard cultivation and harvesting.
With the change of agricultural law towards viticulture, there are now more than 40 independent wine producers in Cyprus producing approximately 15% of the annual wine production. Their contribution to the diversification of style and development of new wines has been immense. Each year brings advances in quality and the introduction of exciting new wines using local as well as famous international grape varieties. The latter provides a standard against which the abilities of Cypriot wine can be compared, whilst the blends with traditional varieties preserve the local identity that has survived through the ages.
Perhaps the most important challenge that will influence the Cyprus wine production during the 21st century is the joining of Cyprus to the EU, which offers easier access to the wider European countries, but also opens up the home market to increased competition. Since its accession to the EU, Cyprus has undergone significant structural reforms that have transformed its economic landscape. Monopolies and subsidies have been abolished, trade and interest rates have been liberalised, and price controls and investment restrictions have been lifted. These factors, along with the country’s strategic location, favourable tax incentives, educated work force, outstanding telecommunications, excellent banking services, developed legal infrastructure and air links to all important destinations have made Cyprus an ideal base for companies’ international business operations.
The world wine production averages approximately 275 million hl per annum. The total EU production on the world wine market amounts to about 175 million hl and occupies a leading position in the worldwide market. It accounts for 65% of production and 57% of global consumption. The EU remains the world’s largest wine producer, consumer, exporter and importer. Total EU-27 wine production in 2008/09 dropped one percent due to adverse weather, mainly in France and Spain . EU exports in 2008 declined 5% in volume, but grew 11%. Within the EU, the production of France , Italy and Spain represents, on average, 75%-80% of the total. France , Italy and Spain are not only the EU but the world’s top producers by volume. The list of EU producers continues with Germany in fourth place, followed by Portugal , Hungary , Greece , Austria , Slovenia , the Czech Republic , Slovakia and Cyprus . Currently Cyprus produces more wine per person than any other country in the world. However, ironically the country also has one of the lowest per capita wine consumption rates in Europe . For this reason, the Cypriot wine industry is largely dependent on foreign markets.
The European Commission wants to halt the declining trend in wine production by spending more on “building quality and competitiveness” and less on storage of wine lakes and distillation of surplus wine into industrial alcohol. According to the new EU strategic plan on wine, the following schemes have been approved:
• Introduction of incentives for wine makers to grub up vineyards
• Elimination of subsidies for distillation of surplus wine
• Introduction of more user-friendly labelling systems
• Modernisation of wine making practices
In response to the new challenges from the EU and the competition of the New World, the Cyprus wine industry is currently pursuing a strategy based the following axles.
First, much of the wine industry’s success depends on both human and natural competitive advantages which can contribute to the production of high quality wines with local personality using modern technology. Cyprus is blessed with a number of distinct advantages ideal for viticulture. It has a typical Mediterranean climate characterized by reliable warm sunny summers and mild winters, a variety of local microclimates which together with hilly terrain of high altitudes with numerous slope variations and types of soil result in a range of wines with great individuality. Increased vineyard plantings of premium grape varieties, especially in regions of altitude higher than 600m, provide the necessary quantities to accommodate future growth and production of premium wines from new cultivations is already underway.
Second, Cyprus is acknowledged as having the oldest appellation in the world in the name of Commandaria. Consequently, capitalising on the long tradition in winemaking and establishing the appropriate image and reputation of Cyprus wines is essential in regaining its place in the highly competitive world of wine. Cyprus is developing an appellation system.
Third, Cyprus, being a major tourist destination, is required to promote wine education among those involved in providing services to the tourist industry i.e. hotels, restaurants, taverns, wine bars, tour operators, the local consumer and even visitors and tourists. Thus, they will be able to appreciate wine of better quality, maximising the advantages of wine in capturing complementary business growth in tourism, food and lifestyle areas.
Fourth, the rather low consumption of wine by the local population offers additional opportunities for growth using appropriate educational and marketing strategies. Nowadays, wine is often preferred because of its low alcohol content. In the right quantities, it helps people relax and create a good mood without any negative consequences of drunkenness. In addition, there is wide variety of tastes to combine the right wine with each meal. Because of its soft and refined taste, wine keeps the balance between various cuisines and does not surpass them.
Finally, Cyprus is clearly an island with a lot going for it and the potential to make some truly exciting and unique wines. However, Cyprus is a small country and will never be able to compete with volume, so the strategic objective is to create the image of a boutique, wine-producing island with exclusive quality wines. Modern advances in science and technology, affecting both vine growing and wine making, ensure that the local wine industry is undergoing enormous improvement and both large and small local wineries are investing heavily in new technology and oenological equipment. There is a strong emphasis on quality wine making using state-of-the-art wineries and grape varieties adapted to local conditions. New bottling lines, stainless steel tanks, filtration systems and oak barrels are fast becoming the industry norms, resulting in enhanced purity, freshness and higher and consistent quality. Cyprus produces more than 30 million bottles of wine per annum, and is ranked number 37 in wine producing countries. The sector, without doubt, is an important segment of the local economy through agriculture, work jobs, tourism and export. Although there is a considerable lack of awareness of Cyprus wines on the international market, there has been growing recognition among professionals that Cyprus is well on the track of producing quality wines. The Cyprus wines participate in international and local competitions, judged and appreciated by the best wine tasters in the world.
Agriculture has always played a significant role in the Cypriot economy. In the past agriculture employed more than 45% of the labour force, although its contribution to the national income has never surpassed 18%. However, Cyprus has slowly transformed itself from an exporter of agricultural products and minerals to a major tourist destination and services centre. The foundations of tourism in Cyprus were already laid down back in the early 1960s. In 2007, over 2.4 million tourists visited Cyprus , mainly from Western, Central and Northern Europe . During the last few decades an alternative form of tourism, agro-tourism, was developed with the restoration and enhancement of Cypriot houses in rural areas for tourist use. This opened up an entirely new market for Cyprus targeting those who wish to experience a quieter, nature-friendly holiday away from the crowded hotels. With their natural environment, local character and traditional architecture, Cyprus ’ villages offer tourists a unique experience focusing on the traditions, culture, history and rural lifestyle. Furthermore, the Cyprus Tourist Organisation has recently organised and designated several wine routes where visitors can see the vines and vineyards, admire the various natural landscapes, and enjoy the local production. In all of the wine making regions, visitors can sample the local delicacies in villages, wineries, monasteries, and shops, each place offering its own brand of charm. Three of the most interesting are the Kilada Diarizou wine route, the Krasochoria Lemesou wine route, and the famed Koumandaria wne route.
There are at least 10 major reasons why should anyone would visit the wine routes, i.e. to: 1) taste wine, 2) gain wine knowledge, 3) experience the wine setting, (e.g. meet the winemaker; tour cellars & vineyards), 4) to be in a rural setting (beauty of vineyards; learn about farming, agro-tourism), 5) match food and “wine and culinary” tourism, 6) have fun (wine festivals and events), 7) enjoy wine culture (romance and elegance), 8) appreciate the architecture and art, 9) learn about the “green” aspects and eco-tourism, and 10) enjoy the health aspects of wine.
Today, wine is more popular that ever, consisting of an industry that stretches across the globe. Vineyards exist on many continents, from North America to Europe to Asia to Australia . The wine market has also changed with time as consumer preferences change, and the fight between quality and quantity influences the production and organization styles of the different companies that produce wine around the world. Furthermore, in the world market there is a change in consumer preferences towards the Mediterranean diet. The growing healthy image of wine being part of this diet has distanced it from other alcoholic drinks, thus pioneering wine as a universal first choice lifestyle beverage.
Although economics are vital to every industry, the wine industry sets itself apart by emphasizing the importance of the role of wine in societies, as well as its symbolic significance, to be of the utmost importance. The complexity of wine growing, the wide range of grapes and its vast, long history make it an interesting topic. It is widely accepted that the world is on the brink of an era of massive change which will render the current society unrecognisable. However, these trends favour wine provided wine producers can meet the future consumers’ demand for individualised, customised products which are natural, environmentally friendly and healthy. The future of wine belongs to products which reflect the local tradition and culture. The combined talents of the large companies and the smaller regional wineries are giving the Cyprus wine industry a bright and prosperous future.
Wine News and Information
Over the past few years, the US wine market has shown a healthy growth, expanding 20% between 2004 and 2009, but last year, the recession brought this growth to a sharp halt. Wine sales fell 3.2% during the height of the financial crisis in 2008, however the latest statistical figures suggest the market is on back on track. While the growth figures themselves may be back to pre-recession levels, the market could now follow a new direction. Penny-pinching consumers who switched down to cheaper wines may permanently change their perceptions of value wines. Domestic wines have proven to be somewhat recession-proof as unpretentious, economy-priced wines are fuelling recent sales. This may be good news for US wine growers, as well as manufacturers of boxed wines that generally fall into the value bracket. A recent survey found that nearly one in five respondents would drink boxed wine at home but would not serve it to guests. To grow the boxed wine category further, the industry will have change consumer perceptions and eliminate status anxiety.
A company created by film director Francis Ford Coppola (known for film classics like Apocalypse Now and the Godfather) is suing a packaging company over allegations that its wine bottles and screw caps were faulty. Coppola is also the creator of a lifestyle company called Francis Ford Coppola Presents (FFCP). The company has filed a lawsuit in a Californian court alleging that the packaging company is responsible for ruining 55,000 cases of wine by supplying faulty bottles and screw caps. Apparently many of the bottles were chipped, bent or uneven, and that caps were all too often unsuitable for use.
Responding to the allegations, an executive of the packaging company said that their General Manager had the “entire responsibility” of the agreement, but has now left his position to set up his own company. He added that the glass bottles and screw caps in question were manufactured in China “in accordance, agreement and collaboration with FFC executives”.
Monolithos Monthly News
Maintaining a vineyard is a year-round labour of love for grape farmers. In March the soil must be properly prepared, including cultivation and the addition of fertilizer (10-52-10 or 20-20-20) which give the vines a needed boost. The roots of the vine crops are close to the surface of the soil, so it is important not to cultivate too deeply or too close to the plants. Cultivation must be just deep enough to cut the weeds off below the surface of the soil, and this continues for as long as possible without injuring the vines, usually when the vines begin to spread between the rows. When cultivation is no longer possible, the large weeds are pulled by hand. Cultivation should be started as soon as the soil is dry enough in spring and continue until the end of April. Frequent shallow cultivation will kill weeds before they become a problem.
Bottling is the main activity in the winery. Last year’s vintage is cleared, filtered and stabilised, ready for bottling. Most of the 2008 production has been bottled and aged and ready for tasting. 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:
“Wine rejoices the heart of man, and joy is the mother of all virtues.”
The island of Cyprus , situated in the far eastern Mediterranean Sea, is the third largest in the Mediterranean (9,250 sq km). Cyprus sits precariously at the cross-roads between Asia and Europe , a strategic location that has heavily influenced its 10,000-year history. It has Syria and Lebanon to the east, Turkey to the north and Egypt to the south. The physical setting for life on the island is dominated by two mountain ranges and the central plain of Messaoria they encompass. The Troodos mountains cover most of the southern and western portions of the island and account for roughly half its area. The island has a maximum length of about 220 km from Cape Andreas in the northeast to the western extremity of the island.
In ancient times, Cyprus was known as the home of Aphrodite, Goddess of Love, and an island of a fine sweet wine called “nama”. The arrival of Greeks on the island dates back to 1400-1300 BC. Through the years, Cyprus has been ruled by the Phoenicians (1050-750 BC), the Assyrians (709-669 BC) and the Egyptians, who took over the island until 546 BC when they were replaced by a Persian domination. The Greeks and the Ptolemy (descendants of Alexander the Great) ruled from 475-50 BC, then came the Romans (58 BC-330 AD), the Byzantines (330-1191 AD), the Francs (Lusignan Rule, 1192–1489), and the Venetians (1489-1571). Turkey captured the island in 1571 and ruled it until the British took over in 1878. It remained a British colony until the establishment of the Republic of Cyprus in 1960. Although having successfully assimilated the assortment of influences it has received, Cyprus preserves its predominantly Hellenic character and heritage, deeply rooted in the island since the 2nd Millennium BC .
Winemaking in Cyprus goes back 4,000 years. It is interesting to note that during the Ptolemaic empire rule, import duties were imposed on imported wine in order to protect the local production. Homer, Pliny, Seneca and others referred to and praised the Cypriot sweet wine in their writings. Marcus Antonio even gave Cyprus as a present to Cleopatra because of its wine! In the 11th century AD during the crusades, the sweet Cypriot wine became famous under the name of “Commandaria”, symbolizing its geographic origin. The name comes from the area called “Commanderie” where the Knights of St. John established their headquarters. The method of producing this wine had already been documented by Hesiod (8th century BC), the ancient Greek writer. Later, with the domination of Venice in the Mediterranean Sea, the wines of Cyprus were transported to Venice , re-jarred (instead of rebottled) and sold to the rest of Europe . Britain administered the island from 1878-1960, and during that time, a very popular sherry-style wine was produced. In fact, Cyprus was until recently the fifth largest supplier of wines to the British market.
The island’s location has ensured that it played a full part in Mediterranean history, and its essentially Greek culture is enriched by many other influences from the various rulers. The most important modern influence has probably been that of the British, whose stay has contributed substantially to the island’s current Western business environment.
Today, Cyprus is a modern country that effortlessly marries European culture with ancient enchantment. The Cyprus Republic is recognized by the UN and all countries of the world (except Turkey ) and has a population of around 800,000. The main cities are Nicosia (the capital and business centre), Limassol, Pafos, Larnaca, Famagusta and Kyrenia. All, apart from the capital, are coastal cities. Cyprus successfully completed the EU accession process, and in May 2004, the island joined the European Union.
Cyprus has all the necessary ingredients for producing and marketing its wines, labelled with a specific appellation based on its unique natural elements, local characteristics and traditions, which are most commonly known in the wine world as “terroir”. The notion implies that grapes grown in designated places can imprint a distinctive mark of quality on the wines produced. While this has somewhat to do with the “earth” in terms of the soil composition, grade and sunlight exposure of the land in question, “terroir” also encompasses the microclimate of that area and other factors, including local winemaking practices and traditions.
It is not by mere chance that Cyprus has this long tradition in grape growing. The reasons are apparent: vines have been cultivated in their natural climate and soil environment for centuries. The weather is an obvious determinant of grape production. Many climatic elements influence grape quality and yield. For example, spring frost and high winds during flowering could destroy the production. Hail at any time during the growing season could damage the grapes. Rain or high humidity during summer could result in rot. Rain at harvest will dilute the juice and affect the quality of the wine.
A Mediterranean climate generally has mild winters and long warm summers. Cyprus has an intense Mediterranean climate with strong seasonal characteristics with respect to weather, temperature and rainfall. Summers are hot from mid-May to mid-September, and winters are mild from November to mid-March, but this generalization must be modified by consideration of altitude which lowers temperatures by about 5ºC per 1,000 metres, and of marine influences which give cooler summers and warmer winters near most of the coastline, especially on the south and west coasts. Lowland inland areas during summer can be up to 10ºC warmer than the coast, and the mountains are usually cooler.
Rainfall is geographically unevenly distributed, with maximum precipitation falling on the island’s two mountainous terrains and minimum precipitation observed in the eastern plain. The average annual total precipitation increases from approximately 450 millimetres on the lowlands to nearly 1,100 millimetres at the top of the central Troodos massif, which, with a height of almost 2,000 metres, plays an important part in the meteorology of Cyprus . Snow occurs rarely in the coastal areas but falls frequently every winter on ground above 1,000 metres, usually starting in December and ending by the month of April. Although snow cover is not continuous during the coldest months, it may lie to considerable depths for several weeks, especially on the northern slopes of Troodos.
Cyprus has a fragile ecosystem with very limited water resources. Until recently, all water resources available in Cyprus came from rainfall. Humidity may be described as average during winter days and at night throughout the year. Near midday in summer, it is very low with values on the central plain usually a little over 40% and occasionally as low as 15%. However, humidity near the coast could climb from 65% to 95%. In summer, differences in temperature between sea and land are built up daily in predominant periods of clear skies. These cause considerable sea and land breezes which regularly penetrate far inland reaching the capital, Nicosia , and often bring a welcome reduction of temperature and also an increase in humidity. Generally, summer is a season of high temperatures and almost negligible rainfall. Higher altitudes offer cooler summers which allow the slower ripening of grapes, giving them a full flavour. A stable sunny weather during the last two months before harvest is critical as far as the quality of the grapes is concerned. The winters are mild and the gentle winds and breezes check the frosts, dispel the fogs and protect the vines and grapes from fungus diseases.
The vineyards of Cyprus are mostly on the southern and western slopes of the Troodos mountain range. The wine producing areas are situated mainly in the Limassol district in the south and Pafos district in the west. The vineyards are generally on terraced, hilly slopes, with an altitude of 250m to 1,300m above sea level (apart from the Madari area which has an altitude of 1,600m above sea level).
Although there are over 21,000 vineyards in Cyprus , covering a total of over 17,000 hectares (1 hectare = 10,000 m²), only 5% of the vineyards exceed two hectares in size. Most of the vines form low bushes close to the earth. This allows for minimal water needs and offers shade to the fruit during summer. Apart from providing grape juice to produce wine, the significance of tending vines in these infertile, stony and sloping soils on the hills and mountains of Cyprus in fact prevented soil erosion and, for centuries, supported the local population, enabling them to stay and work in the countryside especially in these deprived areas. Table grapes, which mature early, thrive on the fertile coastal plains stretching from Limassol to Pafos.
The majority of Cyprus soils are calcareous (chalk and limestone) sedimentary formations. The soil of the Pafos district is generally more fertile than the lower Limassol district. Higher up on the Troodos mountain range there are volcanic formations. The same type of soil can be found in the Pitsilia region. Calcareous soil is typically cool in temperature and provides good water retention and drainage.
In these areas, where the soil is not sufficiently fertile for agriculture and the land is fractioned into small fields, wine grape growing has written history and determined the distribution of human settlements. We know that limestone and chalk have important effects. What vines like best is poor and well drained soil. The viticulture areas of Cyprus have soil that drains freely yet maintains good moisture retention, which is important for the development of the grapes during the long, dry summer period.
The element of soil relates both to the composition and the intrinsic nature of the vineyard soils, such as fertility, drainage and the ability to retain heat. It is acknowledged worldwide that the best vineyards tend to have poorer, less fertile, thinner and better drained soil. Under such conditions, the soil acts as a natural brake on the vigour of the vine; this in turn helps control the amount of grapes the vine produces, giving a more concentrated flavour. Slopes facilitate drainage, getting more direct sunshine and therefore better fruit ripeness. Shallow, rocky, calcareous soil, combined with the local microclimate, produces wines of intense flavour and aroma. Altitude can also play an important role in determining the quality of grapes. In Cyprus , vines are cultivated in some of the highest altitudes (1,500m) in the world.
Factors such as soil, climate, viticulture and wine making techniques all affect wine quality, however grape variety is the easiest to understand and notice. Cyprus has 17 distinct indigenous vine varieties. Most of these varieties are only found in specific areas of the island. The principal indigenous grapes mostly diffused on Cyprus are: Xynisteri, Maratheftiko and Mavro (local black), Ofthalmo, Lefkada, Muscat of Alexandria, Yiannoudhi, Maroucho, and Flouriko. Other white grape varieties used for vinification are Promara, Spourtiko, Kanela, Morokanela and Katomylitiko. However, their production is so small that they are used primarily for blends.
Cyprus is one of the very few places in the world that has avoided the phylloxera and continues to be free of it. The local vines are planted using own-rooted vines (“franc de pied”) without grafting, that is self-sown plants of the original European “vitis vinifera”, thus retaining their classic organoleptic characteristics. The vines are commonly spaced in 2mx2m formations and trained as bushes at a height of 0,5m.
Xynisteri is the prevailing white grape and Mavro is the most cultivated red grape variety on the island. Maratheftiko or Bambakada is the most promising red grape variety of Cyprus , due to its qualities. Even though Maratheftiko has great potential as a variety, it has not been preferred for cultivation due to its low yield. Newer varieties that have been introduced to Cyprus since the 1950’s include Palomino, Chardonnay, Semillon, Cabernet Sauvignon, Shiraz , Carignan, Mataro , Alicante Bouchet, Grenache, etc.
In the decades that followed, vines became one of the larges crops in Cyprus with regard to land use and value of agricultural exports. The number of grape varieties increased from a couple of dozen to over 200, however not all of them have been found suitable for local conditions, so the lion’s share during this period was provided by the local varieties “Mavro” (75%) and “Xynisteri” (15%).
During most of the last century, wine production has remained in the hands of four major wineries on the island. The “Big Four”, namely KEO, LOEL, SODAP and ETKO, produced large volumes of blended wines. Unfortunately, 94% of the production – because of its good body – was exported in bulk to England , France , Germany , the Soviet Union and other European countries and was used to reinforce the importers’ local wines, or was distilled into industrial alcohol. Only 6% of the wine was left on the island in bottles with the original brand. Consequently, although Cyprus has over 5,000 years of winemaking history, it was not on the map of the wine-producing countries in the 20th century.
Fortunately, in the early 1980s, the Cyprus Government – as part of its drive to revive rural industries – allowed the establishment of small enterprises to operate local wineries in the grape growing regions. An ambitious programme was initiated on the replanting of old vineyards with noble varieties of lower yield and higher quality grapes. Particular emphasis was placed in exploiting the potentials of indigenous grape varieties, with special characteristics for the production of wines which were capable of offering the consumer a new sensory experience. In addition to the indigenous grapes, the following international varieties are cultivated producing either pure or mixed wines: Cabernet Franc, Cabernet Sauvignon, Carignan Noir, Syrah, Grenache Noir, Mataro , Merlot, Chardonnay, Semillon, Sauvignon Blanc and Riesling.
A great deal of continuous research has been carried out in order to produce wines that reach the international standards with a local flavour. Wines made of these varieties are an interesting expression of the Cypriot “terroir”. Since the late 1980s, Cypriot wine making has shifted from large quantity but low quality fast consumption wines for export to non-sophisticated markets to quality wine production. Cyprus wine making is currently going through a renaissance. The majority of the vine growers have now realized that a “great wine” is born in the vineyard and, therefore, they avoid high yields, select the appropriate grape varieties and cultivate them the correct way. Most wineries have their own vineyards, or exercise control over the quality of their raw materials by supervising the vineyard cultivation and harvesting.
With the change of agricultural law towards viticulture, there are now more than 40 independent wine producers in Cyprus producing approximately 15% of the annual wine production. Their contribution to the diversification of style and development of new wines has been immense. Each year brings advances in quality and the introduction of exciting new wines using local as well as famous international grape varieties. The latter provides a standard against which the abilities of Cypriot wine can be compared, whilst the blends with traditional varieties preserve the local identity that has survived through the ages.
Perhaps the most important challenge that will influence the Cyprus wine production during the 21st century is the joining of Cyprus to the EU, which offers easier access to the wider European countries, but also opens up the home market to increased competition. Since its accession to the EU, Cyprus has undergone significant structural reforms that have transformed its economic landscape. Monopolies and subsidies have been abolished, trade and interest rates have been liberalised, and price controls and investment restrictions have been lifted. These factors, along with the country’s strategic location, favourable tax incentives, educated work force, outstanding telecommunications, excellent banking services, developed legal infrastructure and air links to all important destinations have made Cyprus an ideal base for companies’ international business operations.
The world wine production averages approximately 275 million hl per annum. The total EU production on the world wine market amounts to about 175 million hl and occupies a leading position in the worldwide market. It accounts for 65% of production and 57% of global consumption. The EU remains the world’s largest wine producer, consumer, exporter and importer. Total EU-27 wine production in 2008/09 dropped one percent due to adverse weather, mainly in France and Spain . EU exports in 2008 declined 5% in volume, but grew 11%. Within the EU, the production of France , Italy and Spain represents, on average, 75%-80% of the total. France , Italy and Spain are not only the EU but the world’s top producers by volume. The list of EU producers continues with Germany in fourth place, followed by Portugal , Hungary , Greece , Austria , Slovenia , the Czech Republic , Slovakia and Cyprus . Currently Cyprus produces more wine per person than any other country in the world. However, ironically the country also has one of the lowest per capita wine consumption rates in Europe . For this reason, the Cypriot wine industry is largely dependent on foreign markets.
The European Commission wants to halt the declining trend in wine production by spending more on “building quality and competitiveness” and less on storage of wine lakes and distillation of surplus wine into industrial alcohol. According to the new EU strategic plan on wine, the following schemes have been approved:
• Introduction of incentives for wine makers to grub up vineyards
• Elimination of subsidies for distillation of surplus wine
• Introduction of more user-friendly labelling systems
• Modernisation of wine making practices
In response to the new challenges from the EU and the competition of the New World, the Cyprus wine industry is currently pursuing a strategy based the following axles.
First, much of the wine industry’s success depends on both human and natural competitive advantages which can contribute to the production of high quality wines with local personality using modern technology. Cyprus is blessed with a number of distinct advantages ideal for viticulture. It has a typical Mediterranean climate characterized by reliable warm sunny summers and mild winters, a variety of local microclimates which together with hilly terrain of high altitudes with numerous slope variations and types of soil result in a range of wines with great individuality. Increased vineyard plantings of premium grape varieties, especially in regions of altitude higher than 600m, provide the necessary quantities to accommodate future growth and production of premium wines from new cultivations is already underway.
Second, Cyprus is acknowledged as having the oldest appellation in the world in the name of Commandaria. Consequently, capitalising on the long tradition in winemaking and establishing the appropriate image and reputation of Cyprus wines is essential in regaining its place in the highly competitive world of wine. Cyprus is developing an appellation system.
Third, Cyprus, being a major tourist destination, is required to promote wine education among those involved in providing services to the tourist industry i.e. hotels, restaurants, taverns, wine bars, tour operators, the local consumer and even visitors and tourists. Thus, they will be able to appreciate wine of better quality, maximising the advantages of wine in capturing complementary business growth in tourism, food and lifestyle areas.
Fourth, the rather low consumption of wine by the local population offers additional opportunities for growth using appropriate educational and marketing strategies. Nowadays, wine is often preferred because of its low alcohol content. In the right quantities, it helps people relax and create a good mood without any negative consequences of drunkenness. In addition, there is wide variety of tastes to combine the right wine with each meal. Because of its soft and refined taste, wine keeps the balance between various cuisines and does not surpass them.
Finally, Cyprus is clearly an island with a lot going for it and the potential to make some truly exciting and unique wines. However, Cyprus is a small country and will never be able to compete with volume, so the strategic objective is to create the image of a boutique, wine-producing island with exclusive quality wines. Modern advances in science and technology, affecting both vine growing and wine making, ensure that the local wine industry is undergoing enormous improvement and both large and small local wineries are investing heavily in new technology and oenological equipment. There is a strong emphasis on quality wine making using state-of-the-art wineries and grape varieties adapted to local conditions. New bottling lines, stainless steel tanks, filtration systems and oak barrels are fast becoming the industry norms, resulting in enhanced purity, freshness and higher and consistent quality. Cyprus produces more than 30 million bottles of wine per annum, and is ranked number 37 in wine producing countries. The sector, without doubt, is an important segment of the local economy through agriculture, work jobs, tourism and export. Although there is a considerable lack of awareness of Cyprus wines on the international market, there has been growing recognition among professionals that Cyprus is well on the track of producing quality wines. The Cyprus wines participate in international and local competitions, judged and appreciated by the best wine tasters in the world.
Agriculture has always played a significant role in the Cypriot economy. In the past agriculture employed more than 45% of the labour force, although its contribution to the national income has never surpassed 18%. However, Cyprus has slowly transformed itself from an exporter of agricultural products and minerals to a major tourist destination and services centre. The foundations of tourism in Cyprus were already laid down back in the early 1960s. In 2007, over 2.4 million tourists visited Cyprus , mainly from Western, Central and Northern Europe . During the last few decades an alternative form of tourism, agro-tourism, was developed with the restoration and enhancement of Cypriot houses in rural areas for tourist use. This opened up an entirely new market for Cyprus targeting those who wish to experience a quieter, nature-friendly holiday away from the crowded hotels. With their natural environment, local character and traditional architecture, Cyprus ’ villages offer tourists a unique experience focusing on the traditions, culture, history and rural lifestyle. Furthermore, the Cyprus Tourist Organisation has recently organised and designated several wine routes where visitors can see the vines and vineyards, admire the various natural landscapes, and enjoy the local production. In all of the wine making regions, visitors can sample the local delicacies in villages, wineries, monasteries, and shops, each place offering its own brand of charm. Three of the most interesting are the Kilada Diarizou wine route, the Krasochoria Lemesou wine route, and the famed Koumandaria wne route.
There are at least 10 major reasons why should anyone would visit the wine routes, i.e. to: 1) taste wine, 2) gain wine knowledge, 3) experience the wine setting, (e.g. meet the winemaker; tour cellars & vineyards), 4) to be in a rural setting (beauty of vineyards; learn about farming, agro-tourism), 5) match food and “wine and culinary” tourism, 6) have fun (wine festivals and events), 7) enjoy wine culture (romance and elegance), 8) appreciate the architecture and art, 9) learn about the “green” aspects and eco-tourism, and 10) enjoy the health aspects of wine.
Today, wine is more popular that ever, consisting of an industry that stretches across the globe. Vineyards exist on many continents, from North America to Europe to Asia to Australia . The wine market has also changed with time as consumer preferences change, and the fight between quality and quantity influences the production and organization styles of the different companies that produce wine around the world. Furthermore, in the world market there is a change in consumer preferences towards the Mediterranean diet. The growing healthy image of wine being part of this diet has distanced it from other alcoholic drinks, thus pioneering wine as a universal first choice lifestyle beverage.
Although economics are vital to every industry, the wine industry sets itself apart by emphasizing the importance of the role of wine in societies, as well as its symbolic significance, to be of the utmost importance. The complexity of wine growing, the wide range of grapes and its vast, long history make it an interesting topic. It is widely accepted that the world is on the brink of an era of massive change which will render the current society unrecognisable. However, these trends favour wine provided wine producers can meet the future consumers’ demand for individualised, customised products which are natural, environmentally friendly and healthy. The future of wine belongs to products which reflect the local tradition and culture. The combined talents of the large companies and the smaller regional wineries are giving the Cyprus wine industry a bright and prosperous future.
Wine News and Information
Over the past few years, the US wine market has shown a healthy growth, expanding 20% between 2004 and 2009, but last year, the recession brought this growth to a sharp halt. Wine sales fell 3.2% during the height of the financial crisis in 2008, however the latest statistical figures suggest the market is on back on track. While the growth figures themselves may be back to pre-recession levels, the market could now follow a new direction. Penny-pinching consumers who switched down to cheaper wines may permanently change their perceptions of value wines. Domestic wines have proven to be somewhat recession-proof as unpretentious, economy-priced wines are fuelling recent sales. This may be good news for US wine growers, as well as manufacturers of boxed wines that generally fall into the value bracket. A recent survey found that nearly one in five respondents would drink boxed wine at home but would not serve it to guests. To grow the boxed wine category further, the industry will have change consumer perceptions and eliminate status anxiety.
A company created by film director Francis Ford Coppola (known for film classics like Apocalypse Now and the Godfather) is suing a packaging company over allegations that its wine bottles and screw caps were faulty. Coppola is also the creator of a lifestyle company called Francis Ford Coppola Presents (FFCP). The company has filed a lawsuit in a Californian court alleging that the packaging company is responsible for ruining 55,000 cases of wine by supplying faulty bottles and screw caps. Apparently many of the bottles were chipped, bent or uneven, and that caps were all too often unsuitable for use.
Responding to the allegations, an executive of the packaging company said that their General Manager had the “entire responsibility” of the agreement, but has now left his position to set up his own company. He added that the glass bottles and screw caps in question were manufactured in China “in accordance, agreement and collaboration with FFC executives”.
Monolithos Monthly News
Maintaining a vineyard is a year-round labour of love for grape farmers. In March the soil must be properly prepared, including cultivation and the addition of fertilizer (10-52-10 or 20-20-20) which give the vines a needed boost. The roots of the vine crops are close to the surface of the soil, so it is important not to cultivate too deeply or too close to the plants. Cultivation must be just deep enough to cut the weeds off below the surface of the soil, and this continues for as long as possible without injuring the vines, usually when the vines begin to spread between the rows. When cultivation is no longer possible, the large weeds are pulled by hand. Cultivation should be started as soon as the soil is dry enough in spring and continue until the end of April. Frequent shallow cultivation will kill weeds before they become a problem.
Bottling is the main activity in the winery. Last year’s vintage is cleared, filtered and stabilised, ready for bottling. Most of the 2008 production has been bottled and aged and ready for tasting. 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:
“Wine rejoices the heart of man, and joy is the mother of all virtues.”
Monday, 1 March 2010
Cyprus Wine Blog - March 2010 - History of Cyprus Wine
This month we continue our journey to the wine history of Cyprus , focusing our attention on “The second era of the History of Cyprus Wines (1878-1980)”.
Wine, more than any food or beverage, has played a significant role in the history of mankind and nowhere is this seen more clearly than in Cyprus history. Historical evidence establishes wine being produced in the eastern Mediterranean area between 5000-4000 B.C. Cyprus is considered to be among the first countries to practise viticulture. Homer, the legendary epic poet, and Pindaros paid tribute to Cyprus wines. Cypriot wines are also mentioned in the Bible in the verse of King Solomon’s “Song of Songs”: “My beloved is unto me as a cluster of camphire in the vineyards of Engedi”. Modern excavations have established that during the Hellenic (Classical) Age, there existed a wealthy and remarkable society whose prosperity seems to have originated from and depended on viticulture, wine production and wine trading. In those days, Cypriots worshipped Dionysus (Latin Bacchus), son of Zeus and Semele, god of the vineyard and of wine, and Aphrodite (Latin Venus), goddess of love and beauty.
Wine has been made and sold in Cyprus for a long time. Cypriot wine was so popular that the Pharaohs of Egypt, the ancient Greeks and later the Romans placed orders for it. During the Classical period (mid 4th century B.C.), the Cypriot city-kingdoms became the centres of the wine trade between the Aegean islands, the Eastern Mediterranean countries and Egypt, as is evident from the number of cargo ships found lying on the seabed close to the island’s coast. The mosaics at the House of Dionysus, god of wine, in Paphos – a private house with over 40 rooms, believed to have belonged to a member of the Roman nobility – depict the colourful history of the Cyprus vine and its mythological origins. Cyprus wines were superb and in great demand in olden days and were an essential part of official banquets. At such banquets, Marc Anthony and Cleopatra are said to have toasted each other with it. Eventually, Mark Anthony gave Cyprus to Cleopatra, the legendary Queen of Egypt, as an ultimate token of love.
The Apostle Paul, accompanied by Barnabas and Mark the Evangelist (Barnabas’ kinsman), came to Cyprus in 45 A.D. to spread Christianity, which, by the end of the 4th century, had spread throughout the island. The Orthodox Church became administratively independent, or autocephalous (self-governing), and the Archbishop of Cyprus has been the head of Cyprus autocephalous church since then. In the Christian religion, God is presented as the keeper of a vineyard and the church as his vine. In the rite of the Holy Communion, the faithful drink sweet wine in representation of Christ’s blood. For the Orthodox community, wine has been – and still is – considered an essential adjunct to birth, baptism, marriage and death. During the Byzantine period, the old Eastern Mediterranean wine trade routes became active once more in the trading of wine for the purposes of religion, as the sweet wine of Cyprus was in great demand.
In the centuries that followed, Cyprus , like all neighbouring countries, suffered greatly from Arab invasions. In 1191, Richard the Lionheart in his Crusade captured Cyprus . He married the fair Berengaria in the chapel of Limassol Castle and celebrated his victory and his achievement with the sweet wine which later came to be known in Europe and to the entire civilized world as “Commandaria”. Richard ceded the island to Guy de Lusignan, the French “King of Jerusalem”, who became the founder of the Lusignan dynasty which ruled Cyprus for three centuries (1192-1489). Thus, 1192 marked the beginning of a new era in the social and political history of Cyprus .
The Lusignan period, together with the Venetian rule (1489-1570), constitute the Frankish era in the history of Cyprus . During the Lusignan reign, a feudal system was set up and a large number of settlers arrived in Cyprus . Among these settlers were the Knights of St. John, the ecclesiastical military order of St. John (the Baptist) of Jerusalem . These knights had their administrative headquarters – the Commanderie or Commandaria – in a castle west of Limassol, known today as “ Kolossi Castle ”. The castle was situated in a large fertile area of land with extensive plantations of wheat, cotton, sugar cane and vineyards. The knights of St. John , who knew the secrets of good wine-making, took the local know-how and upgraded its production techniques, improving its quality and elevating it to the wine in greatest demand at the time. Commandaria acquired world fame, for the knights traded it with enviable success and at considerable profit for themselves. The knights administered an extensive area of vineyards comprising a total of 40 villages situated within the Limassol District. It is remarkable that this very same wine survived over the centuries and is still available to us now, made in essentially the same way and from the very same places at the mountain villages of Limassol.
During the Middle Ages, the island was considered a stepping stone to the Eastern shores of the Mediterranean . This was especially true of the 13th and 14th centuries, when the coasts of Cyprus were the seaports most frequently visited by merchants, pilgrims, missionaries, ambassadors and soldiers. Because of its exceptional quality, Commandaria was much in demand in the trading centres of the Mediterranean . In Venice , for example, it could be imported free of tax because it was categorized as a tonic.
In the 16th century, the Venetians considered the expansionist policies of the Sultan of Constantinople as a threat to the Republic’s dominions. However, a peace treaty between the two powers provided that all Ottoman subjects should be free to enter Venetian lands as long as they did not cause any upheaval. Therefore, every time the Turkish captains appeared on the coasts of Cyprus , the Venetian authorities were obliged to offer them at least six silk cloths of different colours and 200 silver coins. The sultan and other high officials of the Ottoman Empire often used to send requests to the Venetian government of Cyprus , asking for some of the island’s renowned sweet wine.
The other more striking, account – which is well founded in history – is that Selim II (who ruled from 1566 to 1574), known also as “Selim the Sot”, a notorious drunkard, sent an army to capture Cyprus as the stocks of his favourite Cyprus wine needed replenishing. He got his wine, but only after massacring 30,000 Christians in Nicosia and Famagusta . The west’s reaction to the invasion of Cyprus was unprecedented. A massive and well-appointed fleet was formed under the command of Don Juan of Austria, a bastard son of Charles V. He sighted the Ottoman fleet off Lepanto (Navpaktos) on the Gulf of Patra , in western Greece . In the ensuing carnage, up to 200 of the Turkish ships were sunk or captured, as against just 15 of the League’s galleys, the Turks’ first major defeat in two centuries and the largest number of sinking in any sea battle. The naval museum in Madrid has a splendid gallery devoted to the victory of Lepanto. However, the Turks rebuilt their fleet within a year, and held on to Cyprus when the war ended in 1573. In another story, Shakespeare’s Othello fictionally led the attack of the Venetians to retake Cyprus in 1571. According to historic sources, Selim died in 1574 after drinking a bottle of Cyprus wine and broke his skull on entering the bath.
The growth of Cyprus in the field of viticulture and wine-producing ended in the latter half of the 16th century with the Turkish Ottoman occupation. During virtually this entire 300-year period, wine producing would receive little attention because the taxes imposed on farmers had become prohibitive to wine production and many vineyards were abandoned. However, from the writing of several visitors, we can deduce that even under those difficult for viticulture times, vine cultivation in Cyprus continued to provide a living for those residing in the mountain villages. In these areas, where the soil is not sufficiently fertile for agriculture and the land is fractioned in small fields, wine grape growing wrote history and determined the distribution of human settlements. Furthermore, in the slopes of the Troodos Mountains and close to the Orthodox monasteries, the cultivation of the vines and the production of Commandaria continued in order to meet the demand as a Holy Communion wine.
Perhaps the most important stage in the history of Cyprus , both in international politics and the world of wine, took place in 1878 when British control over the island replaced the Turkish Ottoman rule. Under the British, taxation changes on wine production were removed and resulted in starting the local wine making industry once again. British occupation brought a revival in the winemaking industry. Taxation rules changed and the local cottage industry began to expand. In 1893, the first modern winery was built in Zanatzia near Limassol by the well-known wine family of Haggipavlu. With presses and fermentation tanks of stone, the new winery was set to flourish. Around the same time, an English family, the Chaplins, built a large wine-making plant at Pera Pedi, just below Platres and started making wine in fairly large quantities. Both these wineries would have made dry wines, from the local grapes “Xynisteri” (white) and “Mavro” red, which, as I suggested in my first article, were from vines that had been in Cyprus for many hundreds if not thousands of years.
By the start of the 19th century, Britain was the world’s leading industrial power and dominated international commerce. The 19th century was a turning point for wine in many respects. During the early 19th century, when the British were fighting the Napoleonic Wars, they were unable to get a steady supply of wine from France , and instead turned to Portugal . Port became the favoured wine in England during this time, and the English dominated the wine industry in Portugal .
By the mid 19th century, the wine industry of France enjoyed “Golden Age” period of prosperity. A new class of consumers, the bourgeoisie, emerged as a strong market for wine and other culinary products. Although the 19th century is considered to be the golden age of wines for the Bordeaux and Burgundy regions, it was not without tragedy. From the 1860s onwards, vineyards throughout Europe and other parts of the world were devastated by a North American aphid called Phylloxera vastatrix, an insect that attacks and destroys the roots of the vines. Millions of vines had to be uprooted and burned as a result of the spread of the tiny, vine-killing bug. The problem could only be fixed by grafting European vines onto the stem of the American vine, which was resistant to Phylloxera. The Phylloxera disaster affected European wine production for several decades, but it gave a boost to production elsewhere including the New World countries. The wines of the New World began challenging those of the Old World in the 19th century.
The first wave of expansion for Cypriot wines came with the misfortunes of the European viticulture sector. The cursed Philloxera beetle has never reached Cyprus . This meant that the indigenous vines grew undisturbed on their own rootstocks, often for 100 or even 150 years. As a consequence, demand for Cyprus grapes and wines, coupled with the relatively high prices offered, resulted in a mini boom for the industry. Further demand early in the 20th century came from local consumption and from the regional forces of Britain and France in the Middle East .
By 1883, the French vineyards had recovered from the Phylloxera blight and the French government imposed duties and discouraged imports to protect their own vineyards. In 1889, the Cypriots sent a delegation to London to lobby for a reduction in import duties on Cyprus wines, but without success. But the local industry proceeded undeterred. These were the years of the British Empire, with a strong presence in the Middle East , especially after World War I, from 1918 onwards. So the wine and spirits industry of Cyprus prospered with exports to all the places where the British were present: Palestine , Egypt , Sudan , even to the Arabian Gulf, as well as to the French in Lebanon and Syria .
As the new century started, there were the two up-to-date wine-making plants in Cyprus , the Chaplin family’s at Pera Pedhi and the Haggipavlu’s at Zanadzia, both in the Limassol district. Sales of products based on the grape grew steadily. In 1927, a group of Cypriot businessmen formed KEO (Cyprus Wine Corporation) with the objective of expanding modern wine production. In 1928, KEO purchased the Chaplin family winery and shortly afterwards started the construction of a second at Mallia village. As their wines came on to the market, a tacit agreement existed between KEO and Haggipavlu – that one would concentrate on wine and the other on brandy. This came to an end in 1935, when KEO opened a brandy distillery in Limassol, and Haggipavlu countered by purchasing the largest privately owned winery in Limassol and developing it into ETKO.
In 1943, following a strike, a breakaway group of trade union members from ETKO created a cooperative, LOEL. This was the first winery in Cyprus that was organised in the form of public company having thousands of shareholders, who in their majority were viticulturists. In the initial stages of its operation, LOEL produced spirits and fortified wines as the only quality products that could be produced from the indigenous grape varieties of those times – Mavro, Xynisteri and Muscat of Alexandria. Cyprus produced quality cheap wine and spirits (mainly in the form of Cyprus brandy) and the big four companies prospered as a result.
In 1947, a team of forward-looking vine growers decided to organize their grape own production, relieving themselves from the insecurities of the troubled times on the island, and created the great wine Co-operative, SODAP (the Vine Products Co-operative Marketing Union Ltd.) that united 10,000 families from 144 vine growing villages. From the beginning, SODAP was supported by the whole vine growing community, as it played the role of the stabilizing factor in the wine sector. SODAP owns and operates two wineries, one in Limassol and the other in Paphos, the two main vine producing areas of Cyprus . These “big four” wine producers (a term widely used to refer to KEO, ETKO, SODAP and LOEL) dominated the industry scene and survive to date. For most of the 20th century, the Cyprus wine industry focused on the production of inexpensive table wines mostly exported in bulk.
For more than 30 years, the Cyprus wine industry was “The Big Four”: KEO, ETKO, SODAP and LOEL, who produced very similar lines of wines, spirits, liqueurs and other by-products of grape juice. They were essentially businesses whose function was the utilisation of a basic raw material (grape juice) to make commercially viable products to be sold around the world in one form or another. The object was to produce profits or dividends for the shareholders, whether they were family members, grape growers or investors, large or small. The four major wineries on the island – ETKO (privately owned with 800,000 bottle production), KEO (a public company with four million bottles), LOEL (a public company selling two million bottles) and SODAP (a cooperative with 2½ million bottle sales) once controlled almost all the production.
Despite World War II, the Cyprus viticulture industry prospered. Although not a lot was done for it by the British, markets were available because of the British (and French) presence in the Middle East , which created a demand for wines and spirits produced on the island. Development resulted from the ingenuity and entrepreneurial spirit of the Cypriots running the Big Four. Good cheap brandy and other distilled products could always command a market, as could good grape juice, either in its natural form or fermented. So the sales executives of KEO, ETKO, LOEL and SODAP began to travel internationally, looking for opportunities. All over the world Cyprus sold its vine products – concentrated grape juice, pure alcohol for translation into vodka and other spirits, Sangria and other fruit-juice laced wines, at the same time developing its growing local market as the tourism industry began its upward surge. There were boom years and the industry prospered making literally hundreds of grape-based drinks: juices, concentrates, table wines, aperitif and dessert wines and vermouths. In 1954, 75 new varieties of vine were introduced to the island. Although there are only four main producers today, 10,000 families are involved in viticulture today. During the years that followed, both industry and government encouraged the introduction of several grape varieties from Italy , Spain and France .
Fortified wine, that is to say wine strengthened and stabilised by the addition of brandy or other spirit, was already popular in northern markets and the Cypriots had started making “Cyprus Sherry” in 1937. But it was in the late 1940’s that it really started to take off. In the 1950’s and 1960’s, the world was demanding low-priced products and Cyprus supplied them – dry, medium and sweet “Cyprus Sherry”, table wines sold in bulk to Britain (where it turned up in bottles with brand names like “Hirondelle”) and other countries, by the million litres. Wine, or “plonk”, to give it its vernacular title, was the party drink and you took us much as you could buy for a pound or two. “Cyprus Sherry” became a household commodity in Britain , whilst export to the Eastern European countries soared.
Incredibly cheap, EMVA Cream and many other brands started sweeping into the UK market – not yet the wine-loving country it is today, but one that consumed millions of gallons of “sticky” port or sherry, or imitations thereof, at Christmas and other celebratory times. By the 1960’s, Britain was consuming 13.6 million litres of Cyprus wines, half the island’s production, mostly as sweet sherry. A British market research study of fortified wines in 1978 showed Emva cream was the leading Cyprus sherry in terms of brand recognition, and second in that market only to Harveys’ Bristol Cream. The island became the UK ’s third leading wine supplier behind France and Spain . A major factor was that Cyprus Sherry was more affordable than Spanish Sherry, as British taxation favoured alcoholic beverages with an alcoholic content below the 15½%-18% bracket. This competitive advantage was lost a few years later with the re-banding of the alcohol content taxation. The fortified wine market also began to shrink as a whole, due to a change in consumer taste. As a result, Cyprus sherry sales in the UK fell from their peak in the early 1970’s by some 65% by the mid 1980’s. The final blow came when the EC ruled that as of January 1996, only fortified wine from Jerez could assume the title of sherry.
The other big market for Cyprus wine during the same period was the former Soviet bloc. Large volumes of low quality, mass produced, blended wines were sold to the eastern block with the cooperative wine producers (LOEL and SODAP) taking the lion’s share. This market began to dry up in the 1980’s and vanished altogether with the fall of communism. Comment on the industry’s mass production tactics came in a report by “The Times” in 1968, noting “the end of an underwater pipeline off the coast of Limassol linking to tankers taking on not gas or oil, but wine – 100 tons an hour of it – destined for about 40 countries throughout the world”.
Over the years, the number of grape varieties increased from a couple of dozen to over 200, however not all of them have been found suitable for local conditions, so the lion’s share during this period was provided by the local varieties “Mavro” (75%) and “Xynisteri” (15%). Newer varieties that have been introduced to Cyprus since the 1950’s include Palomino, Chardonnay, Semillon, Riesling, Cabernet Sauvignon, Shiraz , Carignan, Mataro , Alicante Bouchet, Merlot, Grenache, etc.
The change in the trend of viticulture during the period between 1950 and 1980 is evident from statistical records which give an increase from 83,000 tons in 1950 to 200,000 by 1980.
Most of the Cyprus wines produced in the 20th century were basic table wines of variable quality, from rustic wines that held some charm, to bottles that were not enjoyable to drink. The vineyards of Cyprus are mostly on the southern slopes of the Troodos mountain range near Limassol. The second area is in the south-western part of the island near Paphos. Problems with quality seem to arise because many of the grapes were harvested away from the winery and travel by road in open trucks, thus the grapes were inclined to spoil under these undesirable conditions.
Unfortunately, the winds of rapid change which marked the last few decades brought about a dramatic transformation to the economy as well as the political and cultural life of nations. They also had their impact on wine production and its marketing. The Cyprus wine industry suffered a severe blow from a number of events, the most important of which were: the joining of Britain to the European Union; the collapse of the Soviet Union; the competition for wines of the New World ; the influence of mass media; and the changes in consumers’ diet and life style.
Since independence in 1960, the Government has encouraged the creation of smaller wine enterprises in the grape-growing regions. Today there are more than 40 registered regional wineries, making a major contribution to the diversification of style and the development of new wines.
Moreover, during the past 25 years the situation has substantially changed. Cypriots have planted hundreds of thousands of new vines of famous international varieties and re-discovered old Cyprus types. They have built new or restored old wineries in the hills of Troodos. There are now several small wineries ready to compete in the international market on quality.
To be continued…………..
Wine News and Information
The cork industry is preparing a €20m advertising campaign using cork’s “scientific background” to convince the public of its benefits.
Cork has dozens of applications, including flooring, design and footwear in the automotive industry, the military and pharmaceuticals. It is lightweight and naturally fire-retardant, making it attractive to aircraft manufacturers. Wine corks are natural, bio-degradable, renewable products that have the potential of being recycled into other usable materials.
A cork stopper’s original purpose is to help a vintage reach its peak. They have been used in this way for more than four centuries, a practice said to be set into motion by French monk Dom Perignon. Though many trees have a layer of cork bark, the cork oak tree provides most of the world’s commercial cork (about 50% to 60% is used for wine corks) from trees grown primarily in the Mediterranean region where low rainfall, high humidity and plenty of sunshine provide optimum growing conditions.
As far as bottle closures are concerned, while alternative closures such as screw-caps are growing, cork is losing market share. The cork industry grossed €2.09bn in 2007/8, of which cork closures represented more than €1.7bn, or 80%. In 2009 there were 3.1bn screw-caps sold worldwide, a total which is increasing by 500m a year. The market share for cork closures has gone down from over 90% in the early 1990s to around 75% today. In 2009, 11.3bn units were sold, against 11.7bn in 2008, a decrease of 3.5%.
Monolithos Monthly News
With the flush of spring’s growth, things are moving at a faster rate both in the vineyard and at the winery. Cultivating for weeds or managing the vines for mildew becomes a priority. Timing and knowledge are paramount in the forming of fine wines during this rush of growth and in the maintaining of healthy vineyards.
Early spring is an active time in the wine cellar. Young white and red wines receive their final racking or cold stabilization before bottling. The first wine scheduled to undergo bottling this year is the new 2009 rose. However, all 2008 wines are available for tasting.
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, when in Cyprus follow the advice:
“Conserve water. Drink more wine.”
Wine, more than any food or beverage, has played a significant role in the history of mankind and nowhere is this seen more clearly than in Cyprus history. Historical evidence establishes wine being produced in the eastern Mediterranean area between 5000-4000 B.C. Cyprus is considered to be among the first countries to practise viticulture. Homer, the legendary epic poet, and Pindaros paid tribute to Cyprus wines. Cypriot wines are also mentioned in the Bible in the verse of King Solomon’s “Song of Songs”: “My beloved is unto me as a cluster of camphire in the vineyards of Engedi”. Modern excavations have established that during the Hellenic (Classical) Age, there existed a wealthy and remarkable society whose prosperity seems to have originated from and depended on viticulture, wine production and wine trading. In those days, Cypriots worshipped Dionysus (Latin Bacchus), son of Zeus and Semele, god of the vineyard and of wine, and Aphrodite (Latin Venus), goddess of love and beauty.
Wine has been made and sold in Cyprus for a long time. Cypriot wine was so popular that the Pharaohs of Egypt, the ancient Greeks and later the Romans placed orders for it. During the Classical period (mid 4th century B.C.), the Cypriot city-kingdoms became the centres of the wine trade between the Aegean islands, the Eastern Mediterranean countries and Egypt, as is evident from the number of cargo ships found lying on the seabed close to the island’s coast. The mosaics at the House of Dionysus, god of wine, in Paphos – a private house with over 40 rooms, believed to have belonged to a member of the Roman nobility – depict the colourful history of the Cyprus vine and its mythological origins. Cyprus wines were superb and in great demand in olden days and were an essential part of official banquets. At such banquets, Marc Anthony and Cleopatra are said to have toasted each other with it. Eventually, Mark Anthony gave Cyprus to Cleopatra, the legendary Queen of Egypt, as an ultimate token of love.
The Apostle Paul, accompanied by Barnabas and Mark the Evangelist (Barnabas’ kinsman), came to Cyprus in 45 A.D. to spread Christianity, which, by the end of the 4th century, had spread throughout the island. The Orthodox Church became administratively independent, or autocephalous (self-governing), and the Archbishop of Cyprus has been the head of Cyprus autocephalous church since then. In the Christian religion, God is presented as the keeper of a vineyard and the church as his vine. In the rite of the Holy Communion, the faithful drink sweet wine in representation of Christ’s blood. For the Orthodox community, wine has been – and still is – considered an essential adjunct to birth, baptism, marriage and death. During the Byzantine period, the old Eastern Mediterranean wine trade routes became active once more in the trading of wine for the purposes of religion, as the sweet wine of Cyprus was in great demand.
In the centuries that followed, Cyprus , like all neighbouring countries, suffered greatly from Arab invasions. In 1191, Richard the Lionheart in his Crusade captured Cyprus . He married the fair Berengaria in the chapel of Limassol Castle and celebrated his victory and his achievement with the sweet wine which later came to be known in Europe and to the entire civilized world as “Commandaria”. Richard ceded the island to Guy de Lusignan, the French “King of Jerusalem”, who became the founder of the Lusignan dynasty which ruled Cyprus for three centuries (1192-1489). Thus, 1192 marked the beginning of a new era in the social and political history of Cyprus .
The Lusignan period, together with the Venetian rule (1489-1570), constitute the Frankish era in the history of Cyprus . During the Lusignan reign, a feudal system was set up and a large number of settlers arrived in Cyprus . Among these settlers were the Knights of St. John, the ecclesiastical military order of St. John (the Baptist) of Jerusalem . These knights had their administrative headquarters – the Commanderie or Commandaria – in a castle west of Limassol, known today as “ Kolossi Castle ”. The castle was situated in a large fertile area of land with extensive plantations of wheat, cotton, sugar cane and vineyards. The knights of St. John , who knew the secrets of good wine-making, took the local know-how and upgraded its production techniques, improving its quality and elevating it to the wine in greatest demand at the time. Commandaria acquired world fame, for the knights traded it with enviable success and at considerable profit for themselves. The knights administered an extensive area of vineyards comprising a total of 40 villages situated within the Limassol District. It is remarkable that this very same wine survived over the centuries and is still available to us now, made in essentially the same way and from the very same places at the mountain villages of Limassol.
During the Middle Ages, the island was considered a stepping stone to the Eastern shores of the Mediterranean . This was especially true of the 13th and 14th centuries, when the coasts of Cyprus were the seaports most frequently visited by merchants, pilgrims, missionaries, ambassadors and soldiers. Because of its exceptional quality, Commandaria was much in demand in the trading centres of the Mediterranean . In Venice , for example, it could be imported free of tax because it was categorized as a tonic.
In the 16th century, the Venetians considered the expansionist policies of the Sultan of Constantinople as a threat to the Republic’s dominions. However, a peace treaty between the two powers provided that all Ottoman subjects should be free to enter Venetian lands as long as they did not cause any upheaval. Therefore, every time the Turkish captains appeared on the coasts of Cyprus , the Venetian authorities were obliged to offer them at least six silk cloths of different colours and 200 silver coins. The sultan and other high officials of the Ottoman Empire often used to send requests to the Venetian government of Cyprus , asking for some of the island’s renowned sweet wine.
The other more striking, account – which is well founded in history – is that Selim II (who ruled from 1566 to 1574), known also as “Selim the Sot”, a notorious drunkard, sent an army to capture Cyprus as the stocks of his favourite Cyprus wine needed replenishing. He got his wine, but only after massacring 30,000 Christians in Nicosia and Famagusta . The west’s reaction to the invasion of Cyprus was unprecedented. A massive and well-appointed fleet was formed under the command of Don Juan of Austria, a bastard son of Charles V. He sighted the Ottoman fleet off Lepanto (Navpaktos) on the Gulf of Patra , in western Greece . In the ensuing carnage, up to 200 of the Turkish ships were sunk or captured, as against just 15 of the League’s galleys, the Turks’ first major defeat in two centuries and the largest number of sinking in any sea battle. The naval museum in Madrid has a splendid gallery devoted to the victory of Lepanto. However, the Turks rebuilt their fleet within a year, and held on to Cyprus when the war ended in 1573. In another story, Shakespeare’s Othello fictionally led the attack of the Venetians to retake Cyprus in 1571. According to historic sources, Selim died in 1574 after drinking a bottle of Cyprus wine and broke his skull on entering the bath.
The growth of Cyprus in the field of viticulture and wine-producing ended in the latter half of the 16th century with the Turkish Ottoman occupation. During virtually this entire 300-year period, wine producing would receive little attention because the taxes imposed on farmers had become prohibitive to wine production and many vineyards were abandoned. However, from the writing of several visitors, we can deduce that even under those difficult for viticulture times, vine cultivation in Cyprus continued to provide a living for those residing in the mountain villages. In these areas, where the soil is not sufficiently fertile for agriculture and the land is fractioned in small fields, wine grape growing wrote history and determined the distribution of human settlements. Furthermore, in the slopes of the Troodos Mountains and close to the Orthodox monasteries, the cultivation of the vines and the production of Commandaria continued in order to meet the demand as a Holy Communion wine.
Perhaps the most important stage in the history of Cyprus , both in international politics and the world of wine, took place in 1878 when British control over the island replaced the Turkish Ottoman rule. Under the British, taxation changes on wine production were removed and resulted in starting the local wine making industry once again. British occupation brought a revival in the winemaking industry. Taxation rules changed and the local cottage industry began to expand. In 1893, the first modern winery was built in Zanatzia near Limassol by the well-known wine family of Haggipavlu. With presses and fermentation tanks of stone, the new winery was set to flourish. Around the same time, an English family, the Chaplins, built a large wine-making plant at Pera Pedi, just below Platres and started making wine in fairly large quantities. Both these wineries would have made dry wines, from the local grapes “Xynisteri” (white) and “Mavro” red, which, as I suggested in my first article, were from vines that had been in Cyprus for many hundreds if not thousands of years.
By the start of the 19th century, Britain was the world’s leading industrial power and dominated international commerce. The 19th century was a turning point for wine in many respects. During the early 19th century, when the British were fighting the Napoleonic Wars, they were unable to get a steady supply of wine from France , and instead turned to Portugal . Port became the favoured wine in England during this time, and the English dominated the wine industry in Portugal .
By the mid 19th century, the wine industry of France enjoyed “Golden Age” period of prosperity. A new class of consumers, the bourgeoisie, emerged as a strong market for wine and other culinary products. Although the 19th century is considered to be the golden age of wines for the Bordeaux and Burgundy regions, it was not without tragedy. From the 1860s onwards, vineyards throughout Europe and other parts of the world were devastated by a North American aphid called Phylloxera vastatrix, an insect that attacks and destroys the roots of the vines. Millions of vines had to be uprooted and burned as a result of the spread of the tiny, vine-killing bug. The problem could only be fixed by grafting European vines onto the stem of the American vine, which was resistant to Phylloxera. The Phylloxera disaster affected European wine production for several decades, but it gave a boost to production elsewhere including the New World countries. The wines of the New World began challenging those of the Old World in the 19th century.
The first wave of expansion for Cypriot wines came with the misfortunes of the European viticulture sector. The cursed Philloxera beetle has never reached Cyprus . This meant that the indigenous vines grew undisturbed on their own rootstocks, often for 100 or even 150 years. As a consequence, demand for Cyprus grapes and wines, coupled with the relatively high prices offered, resulted in a mini boom for the industry. Further demand early in the 20th century came from local consumption and from the regional forces of Britain and France in the Middle East .
By 1883, the French vineyards had recovered from the Phylloxera blight and the French government imposed duties and discouraged imports to protect their own vineyards. In 1889, the Cypriots sent a delegation to London to lobby for a reduction in import duties on Cyprus wines, but without success. But the local industry proceeded undeterred. These were the years of the British Empire, with a strong presence in the Middle East , especially after World War I, from 1918 onwards. So the wine and spirits industry of Cyprus prospered with exports to all the places where the British were present: Palestine , Egypt , Sudan , even to the Arabian Gulf, as well as to the French in Lebanon and Syria .
As the new century started, there were the two up-to-date wine-making plants in Cyprus , the Chaplin family’s at Pera Pedhi and the Haggipavlu’s at Zanadzia, both in the Limassol district. Sales of products based on the grape grew steadily. In 1927, a group of Cypriot businessmen formed KEO (Cyprus Wine Corporation) with the objective of expanding modern wine production. In 1928, KEO purchased the Chaplin family winery and shortly afterwards started the construction of a second at Mallia village. As their wines came on to the market, a tacit agreement existed between KEO and Haggipavlu – that one would concentrate on wine and the other on brandy. This came to an end in 1935, when KEO opened a brandy distillery in Limassol, and Haggipavlu countered by purchasing the largest privately owned winery in Limassol and developing it into ETKO.
In 1943, following a strike, a breakaway group of trade union members from ETKO created a cooperative, LOEL. This was the first winery in Cyprus that was organised in the form of public company having thousands of shareholders, who in their majority were viticulturists. In the initial stages of its operation, LOEL produced spirits and fortified wines as the only quality products that could be produced from the indigenous grape varieties of those times – Mavro, Xynisteri and Muscat of Alexandria. Cyprus produced quality cheap wine and spirits (mainly in the form of Cyprus brandy) and the big four companies prospered as a result.
In 1947, a team of forward-looking vine growers decided to organize their grape own production, relieving themselves from the insecurities of the troubled times on the island, and created the great wine Co-operative, SODAP (the Vine Products Co-operative Marketing Union Ltd.) that united 10,000 families from 144 vine growing villages. From the beginning, SODAP was supported by the whole vine growing community, as it played the role of the stabilizing factor in the wine sector. SODAP owns and operates two wineries, one in Limassol and the other in Paphos, the two main vine producing areas of Cyprus . These “big four” wine producers (a term widely used to refer to KEO, ETKO, SODAP and LOEL) dominated the industry scene and survive to date. For most of the 20th century, the Cyprus wine industry focused on the production of inexpensive table wines mostly exported in bulk.
For more than 30 years, the Cyprus wine industry was “The Big Four”: KEO, ETKO, SODAP and LOEL, who produced very similar lines of wines, spirits, liqueurs and other by-products of grape juice. They were essentially businesses whose function was the utilisation of a basic raw material (grape juice) to make commercially viable products to be sold around the world in one form or another. The object was to produce profits or dividends for the shareholders, whether they were family members, grape growers or investors, large or small. The four major wineries on the island – ETKO (privately owned with 800,000 bottle production), KEO (a public company with four million bottles), LOEL (a public company selling two million bottles) and SODAP (a cooperative with 2½ million bottle sales) once controlled almost all the production.
Despite World War II, the Cyprus viticulture industry prospered. Although not a lot was done for it by the British, markets were available because of the British (and French) presence in the Middle East , which created a demand for wines and spirits produced on the island. Development resulted from the ingenuity and entrepreneurial spirit of the Cypriots running the Big Four. Good cheap brandy and other distilled products could always command a market, as could good grape juice, either in its natural form or fermented. So the sales executives of KEO, ETKO, LOEL and SODAP began to travel internationally, looking for opportunities. All over the world Cyprus sold its vine products – concentrated grape juice, pure alcohol for translation into vodka and other spirits, Sangria and other fruit-juice laced wines, at the same time developing its growing local market as the tourism industry began its upward surge. There were boom years and the industry prospered making literally hundreds of grape-based drinks: juices, concentrates, table wines, aperitif and dessert wines and vermouths. In 1954, 75 new varieties of vine were introduced to the island. Although there are only four main producers today, 10,000 families are involved in viticulture today. During the years that followed, both industry and government encouraged the introduction of several grape varieties from Italy , Spain and France .
Fortified wine, that is to say wine strengthened and stabilised by the addition of brandy or other spirit, was already popular in northern markets and the Cypriots had started making “Cyprus Sherry” in 1937. But it was in the late 1940’s that it really started to take off. In the 1950’s and 1960’s, the world was demanding low-priced products and Cyprus supplied them – dry, medium and sweet “Cyprus Sherry”, table wines sold in bulk to Britain (where it turned up in bottles with brand names like “Hirondelle”) and other countries, by the million litres. Wine, or “plonk”, to give it its vernacular title, was the party drink and you took us much as you could buy for a pound or two. “Cyprus Sherry” became a household commodity in Britain , whilst export to the Eastern European countries soared.
Incredibly cheap, EMVA Cream and many other brands started sweeping into the UK market – not yet the wine-loving country it is today, but one that consumed millions of gallons of “sticky” port or sherry, or imitations thereof, at Christmas and other celebratory times. By the 1960’s, Britain was consuming 13.6 million litres of Cyprus wines, half the island’s production, mostly as sweet sherry. A British market research study of fortified wines in 1978 showed Emva cream was the leading Cyprus sherry in terms of brand recognition, and second in that market only to Harveys’ Bristol Cream. The island became the UK ’s third leading wine supplier behind France and Spain . A major factor was that Cyprus Sherry was more affordable than Spanish Sherry, as British taxation favoured alcoholic beverages with an alcoholic content below the 15½%-18% bracket. This competitive advantage was lost a few years later with the re-banding of the alcohol content taxation. The fortified wine market also began to shrink as a whole, due to a change in consumer taste. As a result, Cyprus sherry sales in the UK fell from their peak in the early 1970’s by some 65% by the mid 1980’s. The final blow came when the EC ruled that as of January 1996, only fortified wine from Jerez could assume the title of sherry.
The other big market for Cyprus wine during the same period was the former Soviet bloc. Large volumes of low quality, mass produced, blended wines were sold to the eastern block with the cooperative wine producers (LOEL and SODAP) taking the lion’s share. This market began to dry up in the 1980’s and vanished altogether with the fall of communism. Comment on the industry’s mass production tactics came in a report by “The Times” in 1968, noting “the end of an underwater pipeline off the coast of Limassol linking to tankers taking on not gas or oil, but wine – 100 tons an hour of it – destined for about 40 countries throughout the world”.
Over the years, the number of grape varieties increased from a couple of dozen to over 200, however not all of them have been found suitable for local conditions, so the lion’s share during this period was provided by the local varieties “Mavro” (75%) and “Xynisteri” (15%). Newer varieties that have been introduced to Cyprus since the 1950’s include Palomino, Chardonnay, Semillon, Riesling, Cabernet Sauvignon, Shiraz , Carignan, Mataro , Alicante Bouchet, Merlot, Grenache, etc.
The change in the trend of viticulture during the period between 1950 and 1980 is evident from statistical records which give an increase from 83,000 tons in 1950 to 200,000 by 1980.
Most of the Cyprus wines produced in the 20th century were basic table wines of variable quality, from rustic wines that held some charm, to bottles that were not enjoyable to drink. The vineyards of Cyprus are mostly on the southern slopes of the Troodos mountain range near Limassol. The second area is in the south-western part of the island near Paphos. Problems with quality seem to arise because many of the grapes were harvested away from the winery and travel by road in open trucks, thus the grapes were inclined to spoil under these undesirable conditions.
Unfortunately, the winds of rapid change which marked the last few decades brought about a dramatic transformation to the economy as well as the political and cultural life of nations. They also had their impact on wine production and its marketing. The Cyprus wine industry suffered a severe blow from a number of events, the most important of which were: the joining of Britain to the European Union; the collapse of the Soviet Union; the competition for wines of the New World ; the influence of mass media; and the changes in consumers’ diet and life style.
Since independence in 1960, the Government has encouraged the creation of smaller wine enterprises in the grape-growing regions. Today there are more than 40 registered regional wineries, making a major contribution to the diversification of style and the development of new wines.
Moreover, during the past 25 years the situation has substantially changed. Cypriots have planted hundreds of thousands of new vines of famous international varieties and re-discovered old Cyprus types. They have built new or restored old wineries in the hills of Troodos. There are now several small wineries ready to compete in the international market on quality.
To be continued…………..
Wine News and Information
The cork industry is preparing a €20m advertising campaign using cork’s “scientific background” to convince the public of its benefits.
Cork has dozens of applications, including flooring, design and footwear in the automotive industry, the military and pharmaceuticals. It is lightweight and naturally fire-retardant, making it attractive to aircraft manufacturers. Wine corks are natural, bio-degradable, renewable products that have the potential of being recycled into other usable materials.
A cork stopper’s original purpose is to help a vintage reach its peak. They have been used in this way for more than four centuries, a practice said to be set into motion by French monk Dom Perignon. Though many trees have a layer of cork bark, the cork oak tree provides most of the world’s commercial cork (about 50% to 60% is used for wine corks) from trees grown primarily in the Mediterranean region where low rainfall, high humidity and plenty of sunshine provide optimum growing conditions.
As far as bottle closures are concerned, while alternative closures such as screw-caps are growing, cork is losing market share. The cork industry grossed €2.09bn in 2007/8, of which cork closures represented more than €1.7bn, or 80%. In 2009 there were 3.1bn screw-caps sold worldwide, a total which is increasing by 500m a year. The market share for cork closures has gone down from over 90% in the early 1990s to around 75% today. In 2009, 11.3bn units were sold, against 11.7bn in 2008, a decrease of 3.5%.
Monolithos Monthly News
With the flush of spring’s growth, things are moving at a faster rate both in the vineyard and at the winery. Cultivating for weeds or managing the vines for mildew becomes a priority. Timing and knowledge are paramount in the forming of fine wines during this rush of growth and in the maintaining of healthy vineyards.
Early spring is an active time in the wine cellar. Young white and red wines receive their final racking or cold stabilization before bottling. The first wine scheduled to undergo bottling this year is the new 2009 rose. However, all 2008 wines are available for tasting.
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, when in Cyprus follow the advice:
“Conserve water. Drink more wine.”
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