53 COMMANDARIA “The King of wines and the Wine of Kings” declared King Richard when he first tasted Commandaria. He loved it so much that it was the wine served at his wedding with Queen Berengaria at Lemesos Castle in 1191. Commandaria is the oldest continuously produced wine style in the world. As it is a PDO wine, its production is subject to specific regulations. Commandaria must be made from Mavro and Xynisteri grapes or from Xynisteri exclusively, and the vineyards must be located in one of the 14 wine-producing villages in the Lemesos region. The grapes are picked when overripe and then dried in the sun on mats on the ground or on racks above ground for about 15 days in the Commandaria villages. When these raisins are vinified, the wine can be fortified with alcohol or not and then the wine matures in oak barrels for at least 2 years. In practice, many wineries age the wine for longer to add complexity. Commandaria boasts wonderful aromas and flavours of dried fruit, caramel and sweet spices, as well as a luscious mouthfeel. Food and wine pairing As the saying goes, “What grows together, goes together”. When it comes to Cypriot wines made from the island’s own grape varieties, the perfect pairing is with local flavours. For example, a fresh, vibrant Xynisteri makes an excellent pairing with halloumi, Cyprus’ renowned PDO cheese, whereas an oaked or aged Xynisteri complements heartier dishes, such as “koupepia”. On the other hand, a fragrant Morokanella wine pairs with the subtle fresh anari cheese. Wines made from Promara grapes offer a richer flavour profile, making them a great pairing with seafood, pasta in white sauce, or the local “ravioles”, as well as chicken in a herb sauce. Turning to red wines, Cyprus boasts a long tradition of pairing its fuller-bodied reds with cold cuts and wine-cured sausages. These wines, particularly those made from Maratheftiko and Yiannoudi grapes, pair beautifully with slow-cooked meats such as ofto kleftiko, sheftalia and lamb souvla. Medium-bodied Mavro wines are ideally suited to pork-based dishes such as afelia and souvlaki, as well as minced meat and the diverse array of flavours found in Cypriot meze. Finally, the iconic dessert wine Commandaria is best enjoyed with dark chocolate, nuts, raisins and the local brittle, as well as with aged white and hard cheeses. Oaked Xynisteri with mature cheese Maratheftiko with local delicacies
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