History Winemaking in Cyprus has one of the longest histories in the world, dating back 6,000 years. Clay jars with wine deposits, dating to around 3500 BC, were discovered as proof of this. During the Hellenistic and Roman periods, wine was a part of the island’s culture, as evidenced by the mosaics in the House of Dionysus in Pafos, which depict wine related themes. This tradition continued for many years. During Byzantine, Lusignan and Venetian rule, Cyprus supplied Europe with fine wines. When King Richard the Lionheart of England arrived in Cyprus in the 12th century, he praised Commandaria, Cyprus’ dessert wine. However, after the Ottoman conquest in 1571, wine was produced mainly for household use, since the consumption of wine was forbidden for Muslims. Fortunately, production resumed during the British rule, after the end of WWII and the island’s independence in 1960. Fortified wines similar to sherry were also made. During the 1980s, large wineries massproduced and exported wines, especially to Iron Curtain countries. There was also increased planting of vineyards. In the 1990s, many old vineyards, particularly those at lower altitudes, were uprooted and imported varieties were planted, but the quality of wines did not improve. However, during the 1980s, the Cypriot oenologist Akis Zambartas and his team began a three-year research in the vineyards and discovered thirteen forgotten grape varieties. The famous ampelographer Pierre Galet, professor at the Wine consultant, educator, and writer Ms Maria Th. Massoura DipWSET unveils the beauty of Cypriot wines and vineyards. CYPRUS IN A GLASS Photos: Theodora Iacovou, Maria Th. Massoura, The Associated Press
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