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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

Zambartas Wineries

New venture from vinous stalwart

Most of us involved in the small vinous world of Cyprus know Dr Akis Zambartas. For over a decade he was KEO’s managing director and he was the driving force behind the Mallia project, which re-introduced the best of the indigenous grape varieties of the island. But this was in the past.

Dr Akis Zambartas is, above all, an oenologist and he set out to start a new venture. Not surprisingly it involves wine. He is behind a new winery whose first result, a 2006 ros?, was introduced to the market a couple of summers ago. At Ayios Amvrosios, on the southern slopes of Troodos mountains, Zambartas is ready to make dreams come true.

This is his chosen location for Zambartas Wineries. After the release late last year of the 2006 Maratheftiko-Shiraz, Zambartas is back with some quality summer coolers. Again he managed to blend the best of the indigenous grape varieties with the contribution of the noble, high quality foreign varieties. A ros? and two dry whites are our wines of the week.

2007 Zambartas Wineries Ros? Lefkada-Cabernet Franc, Pafos Region, abv 13%
This has a vibrant ruby red hue in the middle, rosy, pomegranate colour. A crisp, refreshing summertime gem dances in the glass with layers of strawberry jam. A blend of Cabernet Franc and Lefkadha, it has lively aromas of racy strawberries and pomegranate and, in the background, pink grapefruit and guava. Your palate will burst with a full fruit flavour that parallels the nose. Zippy with firm, elegant flavours, reminiscent of sweet red juicy currants. It has a medium body, balanced acidity and a medium but delicate pomegranate and grapefruit finish. Zambartas’ philosophy is to make wines that are a true expression of the varietal characters and perfect partners for food. This is wonderful wine for light salads, Ch?vre chaude (or other goat and sheep cheese) or fresh fruit. €11

2007 Zambartas Wineries Xinisteri-Semillon, Lemesos Region abv 13%
Don’t worry about the bubbles in the glass; it is just carbon that will not be there shortly. Xinisteri meets Semillon to produce a yellow-limey colour, intense and clear in colour. Xinisteri is more dominant on the nose, yellow apple, pear, peach, melon, herbal and slightly floral. The Semillon excites the palate with lively yet delicate structure. This wine has intensity of flavour on the mid palate, zingy acidity that battles well with the alcohol and a crisp lingering finish. A well-made white that was enjoyable with grilled prawns, fried sardines and baked whole snapper. Grilled chicken or Chicken Caesar will also do nicely. €8

2007 Zambartas Wineries Semillon, Pafos Region, abv 13%
It could be the reverse in type of grapes if we compare with the previous blend. The difference is that this wine has a touch of Xinisteri and has also spent some time in oak. Still, the Semillon has a fine straw yellow with green background with a rich and intense nose. It has spent three months in oak barrels; at least, the nose is all about subtle fruit variations.

The aromatic fruit cocktail includes lime/lemon aromas, apple, banana, pineapple and mango; add to that a touch of vanilla. This tropical and citrus fruit character, combines with fresh, natural acidity on the plate to provide a dry, crisp and well-balanced finish. As a young wine the Semillon makes an ideal aperitif, and is well suited to a variety of lightly flavoured foods including fresh seafood, especially white-fleshed fish, barbecued prawns, oysters and sushi. With bottle ageing it will suit more robust dishes including grilled lobster; oven roasted poultry dishes, or matured washed rind cheeses. €9

(Source: Cyprus Mail)

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