Cyprus Wine Association
launches US campaign

The ancient Greeks brought wine to the masses, the Romans to the world. But it was the innovation of the Cypriots that showed them how. “The earliest examples of winemaking in the Mediterranean have been in Cyprus,” claims archaeologist Maria Belgiorno Rossi.

Evidence of ancient drinking horns and two jugs containing grape seeds dated between 3500-3000 B.C. prove its early winemaking prowess and eventual influence through the rest of Europe. The legendary Commandaria was introduced to Europe by the Crusaders and has been made on the island since 1,000 B.C. It is the world’s oldest wine in production and was celebrated by the Greek poet Homer, drunk by the Pharaohs of Egypt, and lamented by the Crusader Richard the Lion Heart who once said “I must return to Cyprus if only to taste this wine again.” Such testimonials continue right down to the present. According to Dennis C. Droushiotis, former Trade Commissioner of Cyprus to North America and currently Managing Director of The Cyprus Wine Association, “Commandaria consistently wins ‘Best Buy – Exceptional’ ratings from Wine & Sprits Magazine. Wine Enthusiast Magazine rates it one of the ‘Top 10 Dessert Wines’ in the world.” And wine experts like Jonathan Levine praise it: “I love its aromas of dried fruit – apricots and peaches – and undertones of nuts and honey.”

Winemaking remains a central aspect of Cypriot life and it is vital to the economic health of the country. Today, tremendous resources and efforts have been invested into rediscovering indigenous Cypriot grape varieties. This has led to producing a superior wine imbued with an original Cypriot character. Cyprus also remains one of the few phylloxera-free wine-producing countries in the world. Therefore, Cypriot wines are European Vitis Vinifera self-sown plants retaining their classic organoleptic characteristics and potential for long life. Although amongst one of the oldest grape varietals in the world, its re-entry into the world market offers a new and exciting alternative to the varietals that have dominated in the past.

The newly formed Cyprus Wine Association launched its “Euro Wines” marketing campaign at the New York Wine Expo and South Beach Food and Wine Festival held earlier this year. Worth noting was the white Xynisteria and red Mavro varietals. When combined these unique wines produce the renowned dessert wine, Commandaria. The Village Voice praised the Association saying “Best of all were the wines from Cyprus,” in its article, NY Wine Expo: Best Cheap Finds.

The Cyprus Wine Association was formed by The Republic of Cyprus and the European Union as a joint project. The project’s mission is to increase trade and consumer awareness. The Association is comprised of the four major Cypriot wineries: ETKO, KEO, LOEL, and SODAP, all of which represent 86% of Cyprus wine exports worldwide. In North America, the two-year initiative will comprise of retail in-store tasting programs, wine seminars, trade and consumer advertising, and participatory exhibitions, such as the South Beach Food and Wine Festival and the New York Wine Expo.

There are fifteen indigenous grape varieties in Cyprus. The most widely cultivated are the Xynisteri, Mavro, Opthalmo, and Marathefhtiko. The Xynisteri represents Cyprus’ white grape variety. It produces a lovely light colored white wine with low alcohol levels and low to medium acidity that is pleasing to the palette. The Maratheftiko represents the red grape variety. Densely concentrated throughout the mountain regions of Paphos and Pitsilia, it is considered extremely rare and valuable. This rare grape produces a high quality wine rich both in color and body. Its fruity aroma of cherries and blackberries compliment the country’s terroir further distinguishing and revealing its true Cypriot character. Enchanted by the wines Maratheftiko produces and enticed by its growing potential, Cypriot wine producers are eager to invest in it.

Mr. Droushiotis notes that “Cyprus is the highest per capita wine exporter in the world with one fifth of its population employed by the wine industry. During the harvest season, one third of its population is engaged in the winemaking.”

©2009 NEOCORP MEDIA

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