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By Peter Stevenson MEMBERS of Volunteer Doctors Cyprus have treated around 350 people at their free clinic in Nicosia since it opened three months ago, while two more, one in Paphos and one in Polis are due to open today. Limassol also has a free clinic, which was opened only last month, and plans have been drawn ...
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SOME 10 days ago, foreign minister Ioannis Kasoulides raised expectations by announcing the possibility of a deal with Turkey for the opening of the fenced off area of Famagusta, for the return of its inhabitants. In exchange the Cyprus government would agree to the opening of Tymbou airport to direct flights. ...
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By George Psyllides PRIVATE auditors have expressed doubt the electricity authority (EAC) could be considered a going concern and have asked its board to draft a credible plan to tackle the problem, according to the auditor-general’s 2012 report on the semi-state company. Among other issues, ...
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Cyprus Internet Directory [ Wines with George Kassianos ]

Wines with George Kassianos

Easter and wine It’s time for the biggest feast of the year, but what should you drink with it It’s the time of the year that every Greek Orthodox anticipates most. In seven days it is Easter Sunday. For Greeks, Easter is one of the most important days, if not the most important day, of the year. Wherever the location and whatever else, families, always manage to be together on this particular day, just like Christmas. On Easter Sunday, families gather and the festivities begin. The appetizers, including dips and village salad, stuffed vine leaves and Pastitsio are traditional holiday dishes, as is Kokoretsi (seasoned lamb or goat offal) and barbecued lamb souvla. The wines that accompany the meal owe as much to tradition as food choices. My suggestion is to start with a fresh Xinisteri, a 2008 vintage with enough body and flavour to stand up to the dips and salads. If you prefer wine from mainland Greece I suggest starting the meal with a Santorini dry white. Both islands – Cyprus and Santorini – are old wine producing regions in the Greece. Assyrtico and Xinisteri are among the best known wines; lovely and aromatic, fresh, some then with tropical aromas mixed with vegetal, crisp with enough acidity and backbone to stand up to the hors d’oeuvres. There are three grape varieties I would recommend for lamb. That is Maratheftiko or Syrah from Cyprus and Xinomavro of Naousa in northern Greece – especially a Grande Reserve. Dry and elegant red wines, an antidote to global tastes. Nowadays consumers are attracted by a certain style of red wine, expressed in the many Cabernet Sauvignons or Merlots produced around the world. Both Xinomavro and Maratheftiko are tremendously promising but it takes effort to realise the grapes’ potential. The sweet exotic spices and finely powdered Mediterranean herbs are matched with nuances of leather and wet earth. The tomato and fruit aromas and flavours found in Xinomavro complement many dishes and the high acidity works beautifully with many dishes. But this acidity, along with tannins in Xinomavro, cut through the oiliness of the fat of certain meats, especially lamb. Maratheftiko, on the other hand, has sweeter, spicier aromas but it is also more vibrant; the high acid and tannins, like Xinomavro, work wonders with the lamb. There are fine examples in both countries of Syrah varietals. Certainly, this is a grape variety that suits both the Cypriot soil and climate. Spicy and peppery as well as earthy, Syrah seems to strike a balance between power and finesse. In most, the flavour is so full, so big and so rich that it envelopes extraordinary satisfying sensations in the mouth. Therefore our lamb will be hit by the juicy fruit first and then the hints of pepper in the finish; the wine will do a great job to cut through the meat protein. It is spring and with desserts on the table, time for a sweet Moschato. Samos vin doux is my recommendation. Wines that bring sun-drenched raisins to the fore, honey, honeycomb and butterscotch along with fruit preserves, chocolate, dried fruit, macaroons, smoke – the list is endless. These wines demand the intimate company of homemade masterpieces to conclude a fine Easter feast. Alternatively, some fine Moschato wines can be found in Cyprus too. Wines of the week 2004 Rapsani Reserve, Tsantali, Rapsani OPAP, abv 13.5% >From the southern vineyards at the foothills of Mount Olympos comes this Reserve made with Xinomavro (34%), Krassato (33%) and Stavroto (33%) indigenous grapes varieties. The soil - rich in iron schist - the close proximity to the sea and the ideal adaptation of the vineyards to the environment have created superior conditions for the production of this outstanding AOC Rapsani wine. Rapsani, a small, historical town is at the centre of this inimitable monument of nature. Aged for 12 months in French Allier new oak barrels, this deep purple wine has juicy blackcurrant, fresh raspberries and red cherry flavour along with liquorice richness. Well integrated oak, warm spices and red berry jam. It is velvety, lush echoing nicely on the graceful finish. This is a wine with great ageing potential, and a fine accompaniment of game and other dark red meat with rich and piquant sauces, also with roasts, poultry and full-flavoured cheese. €13.46 2005 Rapsani, Tsantali, Rapsani OPAP, abv 13.5% This three grape varietal wine has a ruby colour with an enticing bouquet of wild herbs, seductive spices and rich blackcurrant flavours with dried fruit. There is a great structure in the mouth with oaky savoury notes, a round palate with ripe fruit flavours that are found in the lingering aftertaste. This Rapsani is also a fine partner for game and Greek dishes like moussaka and lamb stifado. Like Reserve, it is also kept in Allier barrels but for six months and only 50 per cent in new oak the other 50 per cent in second/third fill-barrels. €7.36 >From Ghalanos

(Source: Cyprus Mail)
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