Wine > Post Christmas drinking

No matter how much you had to drink over the holidays, there is always room for more, so how about a decent local bottle?

Even if you are not a big wine fan, odds are you’re going to pick up at least one bottle in the next few days to serve with your lunch or dinner, or simply to chug down while you are making it. I am well aware that buying wine can often be as hard as feeling sorry for how life, so I have decided to give you some suggestions based on my latest tastings of Cyprus wines.

I had the opportunity to try some wines of the Tihikos line that is produced by Mesana Krelan Winery. The Non Vintage White Dry, Mesana Krelan Winery, Alcohol Volume 11% has a clear, straw-yellow colour typical of a Xinisteri-grape-based wine at least a year old. There is an intense aroma of vegetation and spice. After some more swirling we discovered notes of citrus blossoms emerging from the glass. The wine has a light to medium body with intense citrus character and is low in acidity with a short aftertaste. Served at 8 to 9 degrC, it is excellent with vegetable dishes such as spinach and feta pie or dolmades, fried Mediterranean fish and Greek salad, roast chicken or turkey with light gravy sauces. Best though to be drunk young.

Yiannis Christoudias’ faith in the traditional grape varieties is evident in the Non Vintage Tihikos Red Dry, Mesana Krelan Winery and Alcohol Volume 13%. This has a bright red colour, is inky and has been created from a blend of four grape varieties: Mavro, Opthalmo, Carignan and Alicante Bouchet. On the nose were intense aromas of juicy red fruit, black pepper and olive, grapey, meaty and gamey. Light-medium body, soft tannins and medium in acidity, the red fruits were evident. This is a well-balanced table wine, excellent with charcuterie and roast or grilled pork, serve at 16-17 degrC.

Things are getting serious with this silver medal winner in two competitions. The Tihikos Cabernet Sauvignon, Mesana Krelan Winery and Alcohol Volume 13% has a dark, slightly hazy garnet colour. This Cab stayed for eight months in oak barrel. Clear but intense aromas of mocha, blackcurrant and green pepper gradually led into soft juicy red fruit flavours that evolve in the glass. Medium to full-body, balanced acidity with soft tannins, it was a bit short at the beginning in the aftertaste but it grew. Stews, cassoulets, barbecues or pan fried steaks with delicate mushroom m?lange sauce served at 18 degrC would be ideal accompaniments. This is an excellent wine enjoyed now and can age for four more years.

From Dhali we move to Lemona village in the Paphos region. I have tried some very good reds from the Tsangarides family although we were to taste the Non Vintage Ayios Ephraim Dry Rose, Pafos Region, and Alcohol Volume 14%. The colour was slightly pale, pomegranate. Based on red grape varieties, there is a strong aroma of black pepper and plumy, wild strawberry fruit. Spice though, lots of spice, a wine good for quaffing with simple fare, even hearty vegetarian entrees. Medium in body, herbs and spearmint blend with exploding red berries in the mouth lingering to the finish. Served at 11 degrC, this is definitely a winter rose, excellent with Indian medium-spiced vegetable and white meat dishes, as well as baked fish in tomato sauce enhanced with herbs and spices.

Two more Cab reds starting with 2002 SODAP Evinos Cabernet Sauvignon, Lemesos Regional Wine and Alcohol Volume 13%. Ox blood red colour with leathery cassis and cherry aroma notes along with a lean, slightly herbaceous minty flavour. It is medium on the palate, chewy, low-key fruit, soft but perceptible tannins, low acidity and medium aftertaste. Roast leg of lamb, grilled lamb cutlets, lamb stew – this wine begs for lamb, serve at 18 degrC, drink now.

Finally, 2000 Kannavera Cabernet Franc and Sauvignon, Vouni Panayia Winery, Pafos Region, Alcohol Volume 12.5%. Very dark, reddish purple colour, the spicy oak is almost dominant over warm plumy fruit and black pepper at first, but it comes more into balance with breathing in the glass. Full, ripe red fruit flavours with a good acidic structure, opening up on the palate, to black coffee notes and soft but perceptible tannins. Drinks well now at 18 degrC with substantial potential for two more years. Serve with your T-bone or steak and green pepper sauce.

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