Ask Chuck

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Location: Whitby, Ontario, Canada

Born in Malta but in Canada since age 5. Has written three books and presently does several columns about wine and food for various magazines.

Wednesday, October 29, 2014

Day Seven: The Way Home!

Lanaraka
I awoke around 2:30 am  though I had a call arranged for 3 am. I have a natural  time clock that seems to wake me up when I need. I was showered and dressed by three am and then down to the lobby to wait for my taxi by 3:30 am. The hotel had breakfast waiting for me and the taxi arrived pronto on time.
The way to the airport was fee of traffic and we made great time. I was at the airport, checked in and waiting for my 6:30 am Austrian Airlines flight to Vienna by 4:45 am.
I arrived in Vienna around 8:45 am and quickly found my way to the gate for my 10:15 flight to Canada.
The flight took off on time and I just reminisced about the trip and that wonderful country island called Cyprus.    

Day Six: The Longest Day Can Be So Much Fun!

On The Way To Kourion
I had decided the night before that I would be overly tired to go out on the town with Stelios and his friends. However, we did make plans for him to come up to the hotel the evening of this, my last day in Cyprus. So my conscience was clear and as my eyes opened up to begin my day the only thought I had was will I survive this day of hectic schedule and ------most of all-----how am I going to get all these damn wine bottles in my suitcase for the trip back home.
Everyone wants to give you something! Wine was a given though it was difficult to refuse a gift with the excuse that "It will be too heavy in my luggage"! Sanyo Nuts gave me a huge amount of trail mix composed of almonds, walnuts, peanuts etc. Others gave me lace and so on.
I still had the large jar of walnut dessert that I had obtained during the first day of my visit to Kolani.
Thinking about what to do, I hopped out of bed and proceeded to shower and dress. I was saddened not to see Elena at breakfast as her smile made my day and since I had to leave at 4 AM next morning I really had no time to say goodbye.
I had my usual for breakfast and met Andri. We were off bright and early to Kourion to tour some historical sites.
Kourion  
 Steeped in antiquity, Kourion is said to have been founded by the Argive Greeks (from the city of Argos) however the earliest known settlement is dated at around 4500 to 3900 BC. It lasted until an earthquake destroyed it in the Middle Ages. There are some very intact sites in Kourion one of which truly impressed me.
Gladiator's Beware
Kourion’s Greco-Roman Amphitheatre could sit over 2000 people and was used for Gladiator events. As I stood in the middle of the amphitheatre I could imagine the wild crowds yelling---much like would happen today at a boxing or wrestling match but with one exception----the loser died. One thing was most impressive in this theatre. If I stood in one spot, I could hear my voice echoe throughout the theatre. No microphone was needed. If I stood a few inches in front or either side, nothing would happen.
House of Eustolios
Another, the House of Eustolios, consisted of a complex of baths and a number of rooms with 5th century A.D. mosaic floors, was once a private Roman villa. Later it became a public recreation centre during the Early Christian period. The House of Achilles and the House of the Gladiators also have beautiful mosaic floors.
There was much to see in Kourion and I left feeling that I had only scratched the surface of the story.
Andri was a wealth of information----she was more like a human encyclopedia but one could only take in so much.
Onward to Paphos (or Pafos) 
Paphos is the name of one of six districts made up of a number of small villages. Paphos is also the name of name of the capital city of the district.  It lies on the Mediterranean coast about fifty kms from Lemesos or Limassol. The city is an ancient one with many references to the Goddess Aphrodite. The city was also visited by Saint Paul in the 1st Century AD.
Paphos has been selected as the European Capital of Culture for 2017. It is also on the list of cultural and natural treasures of the World's heritage.  
Petra Tou Romiou
We stopped at the legendary birthplace of Aphrodite. The legend has it that Aphrodite was conceived by the God Zeus and an earth goddess. However many writings say that Aphrodite was born of the foam in the sea. The area she was born from "Petra Tou Romiou" means "Rock of the Greek" but is also known as "Aphrodite's Rock". Another legend has it that if one swims around the rock three times, he or she will become eternally handsome/beautiful. I was told that since that has already happened to me-----I didn't have to try (LOL)!  
Aphrodite was supposed to have been perfectly beautiful but a bit "stuck on herself". Her husband was a crippled god of forge and metal work however it is said that Aphrodite really liked Ares, God of War! Figures----women seem to like bad boys----even Goddesses!

Fikardos Winery, Mesogi Village (Paphos District)    
Located on the extreme south western slopes of the Troodos Mountains, Mesogi is a small village in a sense, whose time has come. Years ago it was in the country with a background of rolling hills but urbanization has caught up to it and the area that used to be farmland is now being built up. The village is still on the tour circuit however and is famed for its Basket Weaving.
The village also has another attraction and that is Fikardos Winery which is part of Fikardos Distileries Ltd. We met with owner/director Theodoros Fikardos who invited us in to taste his wines.
 Fikardos Winery makes a range of red, white and rosé local table wines. New French oak barrels are used for maturing some red wines, and for the fermentation of Chardonnay Fume Xilogefiro.
In addition to indigenous grapes Fikardos uses international grapes to create fresh, young, fruity wines in both varietal and blended styles, as well as wines suited to aging.
Theo invited us to taste his wines from "barrel" and one by one we tasted about 14 different wines. It is hard to say which I liked best since most were not yet mature but certainly his wines---even though immature from the tank (barrel) showed so much promise. I did enjoy his Xynisteri/Semilion blends as well as his Cabernet/Matro Blends. His Maratheftiko also impressed me.
We had a great visit and a great chat. Then it was time to move on to our next destination on this long but very interesting day. During all this I kept on thinking----man, I will not feel like getting up at two thirty tomorrow morning.
Latchi Fishing Shelter    
Latchi transformed from a fishing shelter into a full grown marina and a fish meze along with aperitifs  is the rule of the day.It is hard to believe that this "shelter" was only a decade old. 
Back then and before, Latchi consisted of carob warehouses and just one restaurant, Yangos & Peter. Nowadays Latchi has become one of the major attractions of the area and is nationwide known as the best place to eat fish.
Latchi also used to be the main area for sponge diving but an unknown disease killed all of the sponges, putting an end to the trade . 
After a very brief look at the Fishing Shelter we were off to Akamas!
In Akamas and Baths of Aphrodite
By now those who read my blogs know that I try to include as much history as "untiringly" possible. One can just beleaguer to the point of boredom. It is also apparent that every part of Cyprus---including even every particle of sand on its beaches----is steeped in history. Akama is no exception but I will be very brief.
It is named after the son of Theseus (Minotaur, Argonauts) Acamas who apparently was one of those who hid in the Trojan Horse during the war with Troy.
It lies in he extreme north-west part of Cyprus and geographically rises on one side and declines sharply on the other (Promontory).
The area is famous for its environmental features such as a breeding ground for Loggerhead Turtles as well as a sanctuary for many species of flora and fauna. It is also home to the legendary "Baths of Aphrodite".  
Baths of Aphrodite 
Just past Latchi Fishing Shelter and on Akama's tip is situated the famous baths where she used to bathe. This natural pool grotto surrounded in greenery lies at the end of a small nature trail. Myth also has it that this is where Aphrodite met her lover, the handsome Adonis (Man she really got around! Reminds me of someone I know!) when he stopped off for a drink while hunting. The moment he drank the water, Adonis fell in love with the goddess. I tried some of the water but the only reflection I saw was my own and------really decided against it!!!!!
Andri and walked down the very charming Nature Trail with its many interesting types of flora. Not too much fauna with the exception of some birds.  The day made this trail even more beautiful however as it is situated on one of the best and most scenic points in Cyprus.
Baths of Aphrodite Restaurant
We stopped off at this restaurant and were seated at the most gorgeous scenic view overlooking the quaint beach and the blue Mediterranean. I could see people snorkeling and sunbathing some one hundred feet below.
The food was amazing and of course it was fish Meze style. We got the works, fish of several varieties, shrimp, calamari, vegetables and on and on. Everything was done to perfection and was ----ever so fresh. Of course there were the usual attributes such as bread, olives, yoghurt and wine. I had my usual coffee---must have looked bad--me, a supposed wine writer opting for coffee. You know, I never really thought about that---maybe better change my ways OR---start writing about coffee instead!
Droushia Village      
About five to ten kms from where we were lies the Droushia Village with its old stone houses, carved doors and excellent scenery where one can view so much in so little time. From here one can see the Troodos in the distance or Akamas or the Mediterranean.
Here we visited the "Sapfo"  (or Sappho) Agrotourism House (N.B. Throughout this trip, I have found that the spelling of certain names changed from one particular writing or another so I usually put down two versions should there be any conflict).
Sapfo Traditional Agrotourism House or Sappho Manor House
Located in the center of Drousia village, The building was built in 1912. It was renovated and reconstructed to its original look using all similar materials to the original and under the strict supervision of the Cyprus authorities.There are  seven spacious apartments all with  their own bathroom/toilet facilities and kitchenette.The property is thoroughly modernized and has a strikingly nice swimming pool. 
After the short stay at the Manor House we were off to see historical sites at the "Tombs of Kings" not far from Pafos town.
Tomb of Kings

  The "Tombs of the Kings" is the impressive necropolis that is located just outside the walls  north and east of Pafos town. It was built during the Hellenistic period (3rd century B.C.). The 'Tombs of the Kings' was the place where the higher administrative officers and personalities as well as the members of their families were buried. The necropolis was continuously used as a burial area during 3rd and 4th centuries A.D.). Christians may also have used the site for their burials. The tombs may also have been used to house groups of people during the Middle Ages.
Most of the tombs are characterized by an underground, open aired rectangular courtyard carved into the natural rock.  Doric style pillars supported the porticoes in the yard. The burial chambers were dug into the walls.
The construction was impressive and must have taken many years to complete. Sad that the tombs were looted in the past. So much could have been learned.
Andri and I were soon off to our almost last stop of the day----The Mosaics at Pafos (Paphos).
Mosaics Galore  
The Mosaics of Pafos are represented by several Roman villas each having a thematic point to it.
The House of Dionysos (2nd Century AD) concerned mainly the God of Wine. The House of Theseus (2nd Century AD) dealt with mythology such as  Theseus killing the Minotaur.  The House of Aion (4th Century AD) shows more mosaics about Greek Mythology such as "Leda and the Swan", "Dionysos's Bath", "Dionysos's March". 
The House of Orpheus (3rd Century AD) had more legendary mythology in the depiction of Hercules fighting the Nemean Lion. In The House of Four Seasons (3rd Century AD) each of the four seasons were depicted by a mosaic---all were female with the exception of Winter which was depicted as male-----could he be the original "Man For All Seasons"? 
In all the mosaics had everything one wanted and has even today in movies---kinky sex, violence, lesbian affairs, incest and of course hunting. It seems that the Greeks (and Romans) didn't live by war and conquest alone. They stopped off and had some fun also.
Bye the time we finished our tour of the Mosaics, we were starting to get tired. It was quite a schedule but it was worth it. As I said before, Andri was such a wealth of knowledge and a charmer that she made time fly by.
We went to our last destination and that was Pafos harbour.
Pafos harbour is a very beautiful spot which has a lovely marina and many cafes and restaurtants. The athmoshere is electric in watching all the people sitting, having a coffee or smoke and enjoying the summer sun. Boats come and go and the smiles are everywhere. 
Andri and I had a cappuccino and a smoke. We then said adieu to the area and then back to the hotel where she and I parted ways. It was all good.
I went back to my room to get a call from Stelios who wanted to pass by for a visit. 
It was around eight thirty when Stel.came to visit and we met in the lounge of the Med Beach Hotel. We had some Cypriot beer and talked about the trip. He also bought me a litre of singel malt Glenfiddich scotch which I thought was over the top considering the price but he said that the icewine I gave him was also expensive in Cyprus so we were even. We had become good friends  but all good things must come to an end and we had to part and I had to get ready for the trip home.
End of Day Six         

Tuesday, October 28, 2014

Day Five: Another Winery, Another Village, Another Church, More Great Sites

Dafermou Winery
Of course the day started much the same as any other day with me rising early and having a great breakfast down in the Mediterranean Hotel's Garden. I had my usual two pots of coffee and of course there was Elena's smile along with one of her peers who sang as he served.
Andri was on time but as usual I was late. It was not going to be a hugely busy day but we did have some ground to cover. I said to myself as I sipped the coffee, "Tomorrow will be another story!"
I was supposed to go out later on in the evening with Stelios and his friends for a night on the town but was not sure how tired I would be when we got back from touring.
We were off to our first spot----The Dafermou Winery is located above the Lefkara Valley and is an ultra modern facility that makes some fine wine.
We were met by Savvas Phakoukakis who gave us a brief tour and tasting of the wines available. We tasted some fine whites and roses as well as some top notch Maratheftiko. At the winery they make a number of blends such as a red Cabernet Sauvignon/Syrah, a rose Cabernet/Syrah and a White Sauvignon Blanc, Xynisteri, Chardonnay. The wines are very well made with excellent integration  and style.
 Lefkara Village
We enjoyed visiting this winery and soon we were off to visit Lefkara Village which is famous for its Lefkaritika or embroideries as well as its silver crafts. As a point of reference, Lefkara is situated on the southern slopes of the Trodoos Mountains.    When we arrived we saw groups of women along the narrow streets working on their craft much like their mothers and their grandmothers did before. Pictures within a museum show how this has not changed since the faces and dress styles were different but the work was the same.
Lefkara, like many of the other villages, is quite old and has been uninterruptedly  inhabited for many centuries. It is said but unproven that Leonardo Da Vinci came here and purchased  some lace. Nice story but not sure of the accuracy but that is what the villagers stated. It would be nice if it did happen.
Nicosia (Known also as Lefkosia)
Nicosia is Cyprus's largest city, its capital and also its main financial centre. Nicosia's history goes back to at least 2500 BC and subsequently came under the rule of the Egyptians, Assyrians, Romans,Turks and the Byzantines. Richard the Lionheart conquered Nicosia and most of Cyprus in the 12th Century after which it came under the auspices of the Knights of St. John who sold it.
There was a period of Frankish rule after which came the Genoans and Venetians.
The Ottomans invaded Nicosia in the 16th century and remained until the Island of Cyprus came under British domination in the late 19th Century.
In 1960 Nicosia became the capital of the Republic of Cyprus.
Nicosia is split with the northern part being under Turkish occupation since 1974. The southern part remains a vibrant and industrious city.
Nicosia was no different this day. Full of crowds shopping, I briefly stopped to look down Ledra Street at a restaurant called "The Berlin Wall" aptly named since behind it lay a wall that has split a city as well as a country.    
Ledra Street  
Andri and I visited Ledra Street which is the main shopping area of Nicosia. It is loaded with various stores and one can not help but notice that even the golden arches of McDonald's  with its local flavour advertised such as the Helloumi Breakfast (I call it the McHalloumi).
There are a multitude of restaurants which serve a plethora of foods and dishes. Not far is the Archbishop's Palace and St. John's Cathedral.
St. John's Cathedral (Agios Ioannis)
This Gothic church was renovated in the latter half of the 17th Century after it became part of the Orthodox church. Prior it was a Benedictine Monastery until the 15th Century. Inside there are amazingly beautiful and very in tact wall paintings which depict stories from the Bible. It is considered the official state church. The paintings and frescoes were all  intact and absolutely beautiful.
Cyprus Archeological Museum 
Andri took me to the Cyprus Archeological Museum. One of the most amusing times I had on this trip occurred then when she had trouble finding a parking space. She did find one but was afraid that she would get a summons for staying there. She saw a police officer and went up to him to basically say "I am parked there and will be there for about an hour---is it okay since I have a guest from abroad?  The officer looked at her and said--"I can't promise you will not get Andri was livid and was at a quandary as what to do until one of the museum personnel recognized her (she is a licensed guide) and found a space in front of the Museum. Problem solved ------but funny!
The Cyprus Museum was founded in 1888 and has been in existence since. The basic reason for at least part of its founding was to stop the theft of historic relics and articles from Cyprus by expeditions and politicians of other countries. The first law concerning Archaeology in Cyprus was enacted in 1905 and followed by a 1935 law furthering of officialism of the Museum and its goals.
The present museum consists of 14 rooms---each of the room follows a historical chronological and thematic path.
 The exhibits represent Cyprus's prehistory and history. One of the items that truly sent my imagination running was actually a bed that was found in a 7th Century BC tomb at Royal Necropolis of Salamis. The bed was accompanied by a throne (chair) and could easily have been a bed frame from a local modern furniture store. The tomb incidentally was complete with chariot, horses in full battle gear and other treasures.
Andri and toured the museum but soon it was time to go onto our next adventure which was-----lunch!
Kathodon Restaurant  
The Kathodon Restaurant is located within a stone's throw of the "buffer zone" that separates Turkish held territory from that of Cyprus. In fact I could see the Turkish flag flying above the buildings in the distance. The Kathodon was very inviting both inside and out. I usually judge a restaurant's worth by its washroom cleanliness and I must say that I soon felt very comfortable in both the hygiene and quality of the food. No wonder this restaurant is rated 8th or 9th among 237 other restaurants in Nicosia.
The food was amazing and came "Meze" style. The owner specifically included some octopus when he heard I loved seafood. The repas was indeed delicious and varied. The food was accompanied with the usual entree of three types of yoghurt. The salads were amazingly good and fresh and the dishes that came sent my taste buds to new heights.
Soon it was time to go to our last destination but it was about one and a half hours away from Nicosia. Time was not waiting for anyone so we finished up our coffees and off we went.
Larnaka 
Larnaka is the third largest city in Cyprus. Once again it has a colourful history just like that of Limassol (Lemesos) and Nicosia (Lefkosia). Its history goes back to at least 1200 BC and probably much further. It is built upon the ruins of a much earlier ancient city called "Citium".
 Apart from having an international airport, Larnaka is famous for its historical sites such as the Church of Saint Lazarus, the Aquaduct which was built in the 18th Century and many sarcophagoi, which are called Larnakes. The city is therefore aptly named.
Church of Saint Lazarus
If one can remember the story, Lazarus was a great friend of Jesus Christ and died while Jesus was away preaching. Jesus did not return to Lazarus until after four full days of his death. By that time, Lazarus was wrapped and sealed in a tomb since bodies began to decompose quickly during those days.
Jesus wept when he found out that his friend had passed and he went to the tomb and ordered Lazarus to awake. It should be noted that the smell of the body was already being noticed. 
The rock was flung away and Lazarus appeared still in his wrap and walking.  
Lazarus later fled Judea and settled in Cyprus where he became a bishop. He died some thirty years after his resurrection and was said to have been buried where the church now is. Some of his bones are on display in the church.
The church itself is quite ornate and unfortunately was damaged in the 1970's and had to be partially restored.
After the church Andri and I drove to the "Foinikudes" which is a very pleasing stretch of beach front promenade that many use for a relaxing and utterly gorgeous scenic walk or to stop and have a coffee or cappuccino while watching the crowd and the rolling waves as they come ashore from the blue Mediterranean.
After a nice cappuccino, and off we went to return to Lemesos for a good rest in order to prepare for the next day to come which was going to be a long one!
End of Day Five   
 
                


       

Monday, October 27, 2014

Day Four: A Trip Down Lemesos Lane

Andri
It was day four and I woke up feeling as though I belonged to this area. Not a stranger; yet so enthused and enlightened as though there was so much to learn and see. I was hungry since I missed dinner the night before----on purpose as I was well too aware of my major failing and that is good food attracts -------and the food was both plentiful and good!
I decided to work on my blog and articles that night. The hunger was there this morning however and I quickly showered and went to have breakfast.
The Mediterranean Beach Hotel was lavish with its buffet breakfasts and there was much to enjoy. I was "good" however and limited myself to one plate of eggs, bacon, some cold cuts, grilled zucchini and olives. The smiling young lady who served me leaned that my penchant for coffee knew no bounds and a large coffee pot was "plonked" on my table with a mischievous grin that basically meant--"There you go---enjoy your cups of coffee----you really love your coffee don't you!"
I did and I appreciated the second pot that she brought over also!
The time went quickly and I realized that it was time for me to meet my new guide. I was late!
 I climbed up the marble staircase from the hotel garden where the breakfast area was located and met my new guide, Andri, in the hotel foyer near its main entrance.
Slim, a petite five four with a distinctive pretty face hidden by a striking pair of dark glasses, Andri gave the large smile that I had become accustom to from those I had met in Cyprus so far.
Today we were going to visit Lemesos or as it is also known as Limassol.
The day was the same as the last three---sunny, blue sky up above and warm. It was a perfect day to tour the town I was staying in.
Old Limassol And Food Market
Limassol is a splendid mixture of old and new. Amongst the modern roads and luxury hotels is a plethora of ancient and medieval archaeological  sites  such as Limassol Castle which was built in the 12th Century and later demolished by Turkish invaders. It was rebuilt later in the 16th Century. It is here in the Chapel of St. George that Richard married his fiancee, Berengaria de Navarre.
We toured more of the old town  It was bustling like any vibrant city would be doing.
An interesting spot was the food market, which was much like many southern European markets of its type---full of vegetables, fish, poultry and other odds and ends for sale. The one thing that denoted the market from others that I have seen in other areas of Europe was the huge archway that formed its entrance.
"Do you know why the arch is so tall and large?, asked Andri. I shrugged my shoulders in a "No!"
"In the old days they delivered their goods by camel so the arch had to be high and large for both beast and rider!" she said.
It led my mind to a time gone by without  planes, trains and automobiles and I wondered what it must have been like.
Limassol Marina
Our next stop was the Limassol Marina which showed the modern Limassol to its fullest. Here, docked within the marina were boats of every kind and size but one thing said a great deal about them, they were expensive and not your average outboard motor or fishing boat. It seemed that the rich and wealthy of the World certainly knew the marina well.
The marina had other attributes such as out door cafes where one could eat and have a Cypriot "Super" Coffee in the open air. Moored at the dock was a replica of an ancient Greek/Cypriot ship which looked much like I imagined the ancient vessels which roamed the seas around Cyprus looked like. As a matter of fact, one such vessel which was transporting wine was discovered in 1999. It was packed with 2500 amphorae and was dated at 2300 BC.
Andri and I stopped to have a coffee before heading on our way to our next destination in the Troodos Mountains to a village known as Agios Mama.
Agios Mama and The Rebecca (Revecca) Winery
Agios Mama is located on the southern slopes of the mountain chain and is in the Commandaria region famous for its sweet wine. We visited the Rebecca Winery and were heartily welcomed by lovely Elena Iwannou and after being given the grand tour we shared some delicious wine pairings with the Commandaria wine. Helloumi Cheese was perfect with the wine as were the fruit and nuts that the owners so graciously gave us. One thing that I did notice was the grape trellis that was overhead. The bunches of grapes had little umbrella like structures which were to protect the vines from predatory animals and the sun.  
The wines of Rebecca are made with mainly Xynisteri and Mavro grapes though small amounts of Cabernet, Chardonnay, Maratheftiko and Matro (Mourvedre) are used.
The wines are amazingly good and made with tradition in mind.
We said good-bye to Elena and moved to our next destination which was Kapopetria village.
Kapopetria Village   
This village is located close to 700 metres above sea level.  It has some geographic prominence since it lies where the Kargotis and Garillis Rivers join to flow as one river to Morphou Bay.  Dating back to the seventh or eighth century, the village also shows some activity in ancient times through the discovery of statues dedicated to the Goddess Athena and Hercules. The village is also famous for its association with UNESCO via the Church of "Saint Nikolaos tis Stegis".
St. Nikolaos tis Stegis (Saint Nicholas of the Roof)   
This Remanent of an old monastery is so named since it has additional steep pitched timber roof to protect it from the weather. The church itself houses Byzantine art from the 11th through 19th Centuries and has been declared a World Cultural Heritage  by UNESCO.
After we had our tour of the church we went and walked down the old village cobbled streets. I marveled at the great amount of flowers such as Bougainvillaea, roses and lilies that lined the houses and balconies. This amid the rolling hills of the mountains, weathered but cared for houses and doors plus the golden sunshine certainly made the whole experience fairy tailish and picturesque.
We stopped at a restaurant called Linos where we sat down to have our lunch with a variety of dishes accompanied with some rose wine.
Omodos     
Nestled high (900) metres within almost the centre of the Troodos Mountains is the Village of Omodos. The village is famous for several things among which are George's Bakery where one finds special traditional "Arkatena" or sweet buns as well as "Siousioukkos" which look like stuffed sausage but are actually made from boiled wine batter (Paluze) and walnuts.
The village also has a host or artists which produce jewellery, art and art reproductions. The village is famous for its wine festival and its Church of the Holy Cross which is said to have actual pieces of the cross that Christ was crucified on as well as the skull of the fifth apostle, Saint Phillip.
One item that was also of interesting was the ancient wine press that seemed still operative. The visit was inspiring and relaxing but on the way back to Limassol (Lemesos) it was the magnificent scenery of the mountains shrouded in mist that gave rise to my imagination and appreciation.   
We arrived just in time for supper but since I had such a fine meal at Omodos, I was not hungry so I vegged since tomorrow was another day and another adventure.

Sunday, October 19, 2014

Cyprus Day Three: Touring The Food Distributors

A Time For Cheese----Helloumi Cheese That Is!
Stelios picked me up at 8:30 am the following morning and we were off but not to a winery. Today it was to visit several dairy producers, a produce exporter and a dried fruit/nuts exporter.
Our first visit was to Charalambides Christis Ltd. Where we met Elena Charalambous, Research and Development Manager and Mr. Giannis Billis, Plant Manager.
Charalambides was first initiated in 1945 by Takis Charalambides which through the years went through several incarnations before joining with Dairy Kristis (Christis) which was founded in 1961. The present company produces a large variety of products ranging from milk, coffee products,juices, yogurt and cheese. It has formed several important partnerships with other companies such as that with La Delia Foods Ltd. in distributing their famous Lamprianidi sausages. The company exhibits much social conscience through its associated partnerships for research with Cyprus University in producing more nutritious products. It also supports athletics and sponsors various athletic competitions, as we as "Participation" and educational programs. One interesting factor is the company's involvement with "Project Dairius" which is a pilot project aimed at the processing and eventual recycling of dairy products for a safer environment. In addition to this, there is even a partnership in the production of the "McHellumi Breakfast Muffin" with, you guessed it, McDonald's. Both calorie conscious an delicious it would be a nice treat here in North America. As you can see Charalambides-Christies is a unique company that makes a fine array of products.                
After a brief meeting were we were given an overview of the dairy business, we proceeded with a tour of the dairy plant. The company is very particular against any type of infection from the outside so gowns and caps (even my bald head) had to be covered and we had to step into a disinfection solution even though we were given shoe covers to wear.
We saw the milk production as well as the production of a number of products but the most interesting was the production of the Halloumi Cheese.
It's Been A Halloumi Of A Day
The process of making Halloumi is multi faceted. Traditional Halloumi is made from either goat, or sheep's milk or a blend of the two. However cow's milk is also being used in its making. The cheese is white and somewhat salty to the taste. Charalambides-Christies makes a number of styles of this cheese which can be grilled over a stove or griller since it has a high melting temperature. The result is an absolutely delicious dish.    
The traditional method that has been passed through generations begins with the collection and heating of milk in a large cauldron. Unpasteurized milk is sieved into the cauldron using cheesecloth or other filtration  in order to clean any impurities. It is then heated to about 32-35°C. Rennet is added to start the curdling process and after about half an hour, the milk begins to turn into soft cheese/ soft curds. The curds are then cut to small pieces (depending on the preferred size of halloumi) and are placed either in specially woven basket moulds or wrapped in large cheese cloths where they are mechanically pressed to drain the excess whey and this is followed by the re-cooking of halloumi in the whey so as to give the appropriate firm texture.
The temperature is then raised to 900C and the halloumi pieces are heated up for approximately 30 minutes until they get a fine texture. The cheese takes on an additional texture and taste.
Salt is sprinkled atop as is dry mint. Halloumi is formed and cut either into bell shaped forms or squares. It is cooled and is ready for eating. Halloumi may also be left to mature into a hard texture if kept in salt water for a month or so and could be stored for up to a year without refrigeration.
 Delicious To The Last Bite!
Grilled Halloumi is a true experience. It can be eaten in a number of ways. Raw is good but grilled or fried is better. The cheese does not melt and takes on a crispy brown colour and has a "squeaky clean" texture on the palate that is delicious as a side dish with salads, pasta, ravioli,watermelon, fruit, bread, pita or it can be quite good with honey since the saltiness of the cheese interacts well  with the sweetness of the honey OR try it with the oldest wine brand in the World, Commandaria. This sweet dessert wine is a perfect match with the cheese and the cheese/wine pairing is taken to new heights.  It is a unique cheese with a history as old as any culinary product in the Middle East.
Our visit with Charalambides-Christis was indeed a very interesting one and I couldn't help but smile every time I went passed a McDonald's sign and saw the McHallumi Breakfast (their spelling) billboard on the road.
Lefkonitziatis Dairy Products Ltd.
Lefkonitziatis Dairy was founded back in 1960 and processes milk and produces a series of traditional dairy products. Halloumi and Yoghurt are the main products the company manufactures today.  It relocated to the Ayios Athanasios industrial area within the City of Limassol in 1997. Limassol.We met with Mr. Antonis Botsaris and discussed the products that were made at the dairy and shared some nice Halloumi during the meeting. 
Aside from milk, Lefkonitziatis products include both folded and non folded Halloumi, Yoghurt, Feta Cheese, Anari, Regular Cheese and Kefir.
Anari
Anari referred to above is a cheese that is made from the whey obtained from either the making of Halloumi or Kefalotyri cheese.
The whey is heated to about 65-70 degrees Centigrade and either goat or sheep milk added. The temperature is raised to the Boiling Point. Curds form as the heating takes place and are skimmed off the top and placed in a drainage cauldron. The product which tastes like ricotta cheese is mild and can be eaten after it is made. Sometimes the Anari is allowed to mature and dry for a long lasting hard cheese. Salt is usually added for flavour.
The hard, dry Anari is used similar to grated Parmigian cheese over pasta etc. The soft can be used for soups, pastries (Pourekia) both sweet and savory, cheese cake and cheese filling.    
Kefir
Kefir is a cheese made from the addition of a yeast/bacterial mixture called "Kefir" to ferment sheep or goats milk used in the making of the above cheese. A fermented drink the same name also exists.
The liquid is either "cold strained" or heated to allow the curds and whey to separate. The curds are allowed to set and then stained again. The resulting cheese is very tasty and similar to a brie cheese.
All the above cheeses and products are highly nutritious and healthful.  
The visit to these dairy establishments was quite interesting. Alas here is where Stelios and I had to part ways as another guide--Marios was taking over for the day. I gave my adieu to Stel but as it would become apparent in the next few blogs, Stel and I have remained in touch in a great friendship.
Onward To Nicosia  
Marios proved to be a quiet but very apt travelling partner. The first place we went to was Alion Vegetable and Fruits Co. Ltd. Where Theodoros Zavos gave us a tour. I immediately liked Theodoros who was a passionate yet very hospitable host. He made me laugh when he found out our similar passion for good scotch. "Let's have some now or do you want to wait until after the tour?" were his first words.
Tour was conducted through a state-of-the-art facility for first rate produce preparation, packaging and shipping of vegetables and herbs to over 25 countries. The company was established in 1990 as a packing and exporting company of fresh fruit and vegetables. In 2008 the new contemporary packing facility in Pera Chorio Nisou, Cyprus was opened.  The new space offers a much more comfortable area to select, pack, store and preserve vegetables and fresh herbs. 
Theodoros's enthusiasm was infections as we went from one packaging area to another. The packaging was exceptionally well done with a good view of each vegetable and herb in a very well protected package of cellophane and carton. 
As we were on our way through the premises, Theodoros pointed to a door leading into a room. "This" he said, "is the most important room of the whole company. It is where all the great ideas are born!" We walked into the kitchen and before one could say "Scotch" out it came!
Shortly there after and after much prodding from Marios (who was taking on a strong appearance to Tibor, "Two in a Vineyard's"  former guide in Austria) I hesitatingly pulled my self away from the scotch and to the car for our lunch meeting with Aliki Iordanou of the same ministry as Stel and Marios. 
We went into downtown Nicosia to a restaurant called EYOCHIA which is part of the "More" restaurant chain. Place was welcoming and very well arranged. 
Here we had traditional Cypriot dishes and deserts such as lamb, chicken and well prepared grilled vegetables. The serving table was full of Mediterranean dishes as well as international fare. The style was buffet and the wine a Maratheftiko/Syrah blend was excellent though I also enjoyed what they called "Super Coffee".  which is made of the finest Arabica and Robusta beans and leaves a huge sediment in the cup. But strong------well let's say it makes the hair of you chest curl a bit. Great stuff for a coffee addict such as I!   
Aliki Iordanou was a stunningly lovely woman who held a very responsible position in the Ministry. We all enjoyed our buffet of fine Cypriot fare and ended it with some superb deserts such as Mahalepi which is a white creamy dessert that is made from corn starch, milk or cream, gelatin, sugar and almonds. Served cold and it is delicious. Another dessert called "siousioukkos". It is from boiled grape juice batter (paluze) and made with  nuts threaded on a string and cooled/drained after being dipped in the batter. Another dessert was fruit such as pears and peaches immersed in rose water. All healthy and excellent to the taste.
After my usual five or six cups of coffee Aliki and I said good bye and Marios drove us to our last tour of the day------E. Neophytou Trading Ltd. owner of the Serano Brand of dried fruit and nuts.
We met Mr. Giannos Neophytou at his office where we were welcomed openly by this very pleasant man. He introduced us to his family who worked with him as well as many of his employees.
This company's organization and in-house laboratory allows it leverage in various areas such as : product design, research and development, manufacturing, packaging, environmentally controlled warehousing, sales and service. 
Established in 1974, it supplies many countries with dried fruit, nuts and trail mixes to many countries and a huge diversity of products.
The day ended with the owner giving me a selection of his products to bring back with me to Canada.Then it was back to Limassol and back to the Mediterranean Beach Hotel.
End of day three.

   





      

Thursday, October 2, 2014

Cyprus: Day Two Continued-----More Wineries

Stelios Afxentiou, Ministry of Energy, Commerce, Industry and Tourism
I was met by Stelios Afxentiou of the Cypriot Ministry around 8 am the following day and was impressed by not only his English but also his complete friendliness and, what became apparent as the day wore on, his competence in both job, contacts and wine knowledge. Very affable, it was easy for us to become instant friends which I must say---a friendship that has endured after my arrival back home. He was/is a credit to both his country and government.       
Welcome To the Troodos Mountains!
 Stretching across the Western part of Cyprus, the above mountain range is an example of what Cyprus has to offer in regards to those seeking to know its historical, geographical, cultural and culinary heritage.
Known scientifically as the Troodos ophiolite complex, the area was created about 80 million years ago and rose from the sea about 20 million years ago to create the island. Now rising to almost 2000 metres above sea level the various peaks (Mount Olympus is the highest at 1,952 metres) they offer a panoramic view of Cyprus.
Full of quaint and welcoming villages with their unique architecture, gardens and cobbled streets there is something for everyone. The people are super hospitable and the food sumptuous.
Then there are the wineries which are equal to any that I have visited anywhere else int he World. Most are modern (many recently renovated or constructed), innovative and tourist friendly. Many of the wineries are increasingly becoming involved with Agrotourism as part of their offerings.
Considering the wealth of scenery, culinary, ancient/ historical, religious and pictorial sites, I believe that the combination of food, wine and tourism will be a boon to the area.                      
Zambartas Winery, Ayios Ambrosios Village
Ayios Ambrosios (or Agios Amvosios) 
One of the villages mentioned is the village of Ayios or Agios Amvrosios which should not be confused (as I was) by a village of the same name in another part of Cyprus. Small in stature but utterly lovely in itself, the village. Located some 27 kilometres from Limassol it has a historic church, wineries and a geographic phenomena known as  "river capture" as points of interest. 
With in this village is located a winery that has been in production since 2006.
The Zambartas Winery was quite an attractive sight when we drove up to it. We were greeted by stunningly beautiful Marleen Zambartas Brouwer whose education was in History and International Relations (Masters Degree) but who also amazed me with her depth of knowledge about the wines they produced and about viticulture also.
She told us about her husband who left the corporate field to become a winemaker and how he went to Australia to get his degree and experience. She also told us about the power behind the winery----her father in law, Mr. Akis Zambartas who was Managing Director of one of the biggest wineries in Cyprus plus being its award winning wine maker for many years.
A PHD in Chemistry and a wine degree from France as well as teaching an Oenology course at the University of Limassol, make this man one leading authority on wines in Cyprus.
Son Marcos is not to be outdone as he holds degrees in Chemistry in addition to his wine making degree.
Backed by expert and capable staff the owners have produced a superb winery.
We tasted several wines:
The Xynisteri was a lovely wine with citrus, white fruit and spice on the nose and similar flavours on   the palate. Light in body and refreshingly nice in acidity it was a hit. The Semilion/Sauvignon Blanc blend was full of citrus, white and  tropical fruit flavours both on the nose and palate. A nice medium body  and pleasant acidity added to the finish.  The Rose made from Lefkada and Cabernet franc was amazing with strawberry, raspberry, cherry on the nose and levels of the same on the palate. Its medium body and acidity completed the package. The Maratheftiko was young with years of life ahead but it already showed a certain elegance with cherry/oak/vanilla flavours on the nose and Black Cherry, Plum and Blackberry flavours. A nice finish indicated that the wine was maturing well but needed more time. The Shiraz/Lefkada blend was a complexity of nuances on both nose and palate with black fruit, pepper spice, cinnamon, chocolate and leather. The wine had a medium to full body with a great mouth feel. It gave every impression of a first class wine.
We were fortunate to  experience these wines and only know that the future here looks great.
However we had other places to go land our hopes were that the next winery would be as good as the last.
Vlassides Winery Ltd., Kilani Village 
Kilani (Koilani) Village
Kilani or Koilani is a village some 36 kilometres north west of Limassol. It is located at an altitude of just over 800 metres. Mountain peaks for its neighbouring mountains can be seen from the village which has its feet firmly planted in tradition with earthenware  pots, cobbled narrow streets, two story stone houses. The village is known for its wine and food. It is situated on the west bank of the river Kyros which is a tributary to the Kouris river..  
A scenic newly constructed winery is the Vlassides Winery which is run by Sophocles Vlassides, a graduate of U of Davis in Oenology and a remarkably welcoming individual. The winery is self sufficient in the production of Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot, Sauvignon Blanc, Maratheftiko, Giannoudi, Pomara, and Xynisteri.
The winery is very modernistic in style and construction. Within the winery reception area one can look down via large glass enclosures to the barrel and bottle storage cellars which are built into the mountain. The vineyard elevations range from 800 to 1000 metres and consist of 50 acres.
We tried some of Sophocles wines including some very interesting blends. The wines were all excellent and indicative of the Gold medals they have been winning at expositions such as in Thessaloniki and Brussels.
 The winery and its owner look youthful, seasoned and full of potential. They have a great future.
Lunch at Ayia Mavri Restaurant, Kilani
My official guide Stelios took me to this small but ever so beautiful village eatery were we had something to eat. Lunch was an array of various Cypriot dishes ranging from sausages to chicken to lamb and beef. The whole presentation was great and the food was delicious. Nothing tastes better than lamb kabobs that have been freshly cooked on an open flame.
Dessert came in a mixture of sweet custard and sweetened fruit.  One of the items was so delicious  that I devoured it with glee. It was called Karydaki, which means small (or young) walnut, is one of the best Greek traditional spoon sweets.   The spoon sweet is made with baby green walnuts  in Spring, when the outer shell has not become hard. The procedure for making it is a bit labour intensive  but it is worth while.  Amazing!  Demetra, the owner, saw that I enjoyed the dessert so much that she gave me a jar full of it. Just more to add to my already overflowing luggage!
Tsiakkas Winery, Pelendri Village
Pelendri Village
This picturesque village has existed sine the medieval times. Some of its buildings date back to the 12th Century. The village is some 40 kilometres from the port of Limassol and is surrounded by hills with an altitude of almost 900 metres. While there are some modern buildings, the core of the city is strictly controlled to reserve the unique historical architecture---some of which is Byzantine.
The village's ample rainfall ensures that it supplies itself with most of the vegetables and food needed. A lovely place but---I found that every Cypriot village is unique and lovely
The Tsiakkas Winery was truly an experience. It owner/winemaker, Costas Tsiakkas, so reminded me of one of the "stars" of the movie "The Saint".  There was a strong resemblance of the Costas to the actor Rade Serbedztija . The mannerisms were so similar as was the passion. We shared many of Tsiakkas Wines-----one of which, a Chardonnay, was sublime. I kept my remark as Costas mentioned the high ranking given the wine by famed wine writer/author/consultant Robert Parker. The wine was one of the best I have ever tasted. However, what did this have to say about his other wines. Every wine either from domestic or non domestic grapes was a class act. How could such wines have escaped not being included in being exported to other countries.                    
Shortly after our visit we were off to the last winery of the day and this was to be the highest in elevation.
Vasilikon KyperoundaWinery, Kyperounda Village
Kyperounda Village
At an altitude of 1100-1200 metres Kyperounda or Kyperounta as the third highest village in Cyprus. The village's history goes back to Byzantine times. It is said that the village of about 1400 people derives its name from a plant known as Kyperos or Kypiros that grows wild around the area. The village has a colourful history and has some unique wineries also. It is home to Kyperounda Winery that is reputed to be the highest in Europe and a very serious wine making prospect.       
Kyperounda Winery (Also known as Vasiliko(n) Kyperounda Winery)
Minas Mina is a serious person when it comes to wine. According to one writer, his wines have won and continue to win awards but he refuses to put the "stickers" on his wine labels since "------more important is what our customers are saying------competitions are meant to make us better not help promote sales."
Mr. Mina was trained in Greece and the UK in Oenology and Food Biotechnology and has been serving as Kyperounda's Director and Head Of Wine Operations  since 2001. The winery is run by the Photo Photiades Group. 
The winery has a reputation for producing superb wines and on this occasion it was apparent that the repute was well earned. The vineyard altitude at 1400 feet gives it a micro climate similar to that of Bordeaux, 
We tasted several wines from the winery. The "Petritis" made from the indigenous Xynisteri grape was refreshing with some depth from barrel aging. It impressed me with its lively notes and pleasant character. The "EOS" blend of Chardonnay/Local blend was a wine of premium quality as was the amazing and excellent Chardonnay varietal wine. The Rose made from Grenache/Shiraz(Syrah) was inviting and pleasant as I found most roses of Cyprus to be. The Cabernet Sauvignon was excellent as was the Syrah/Shiraz. Since I enjoy a good Syrah, I truly enjoyed this upscale Syrah/Shiraz. While my interest was to try the indigenous grapes of Cyprus, I thoroughly enjoyed my visit to this winery  and with the very capable Minas Mina. I look forward to hearing about the Kyperounda Wines in the future.
It was the end of a perfect day touring the wine region of the Troodos Mountains. I was tired but happily so. Stelios drove me back to the Mediterranean Beach Hotel for a relaxing evening in the five star resort.
End of Day Two


  
  
      

Friday, September 19, 2014

Cyprus, Day Two: Wineries of Cyprus

The Mediterranean Beach Resort
Before I go on any further, I must describe the sheer joy of staying at one of Cyprus's major resorts. The four star Mediterranean Beach Resort is an amazing place to walk into after a long voyage. Excellent and caring staff greet you and introduce you to a part of luxury that you did not anticipate. The look of the hotel as one enters is palatial as it is spacious, well designed and colourful foyer with leather furniture and local stone design.
The gardens are exceptionally well planned and beautiful with lovely rows of palm trees and hibiscus  hedges lining the pathway to the huge swimming pool just below the restaurant level. Stairs lead to the superb beach that houses the crystal clear and warm water of the Mediterranean.
There are several dining areas that one can go to: The Celeste Terrace Restaurant with its extensive service of dinners and buffets; the Aquaria Restaurant where breakfast is always a pleasure; the Nautical Restaurant on the beach; A Japanese style Sushi Bar and an Italian Restaurant called Ristorante Bacco. If that is not enough there are several bars on the premises.
The rooms are exceptional and very comfortable with excellent  balcony views of the complex and come in different sizes and types suited to the needs of the hotel's guests.
For the health conscious there is a full service spa.
This hotel seems to have everything for everybody and I for one was impressed with the layout of the building as well as the courteous and professional staff.
Land of Ancient Wine!            
Cyprus is one of the oldest wine producing nations in the World and in fact is noted to have the oldest named wine anywhere: Commandaria. This dessert wine is made from sun dried grapes and represents a style of wine making that is ancient. The wine was known to Crusaders in the 12th Century and was used at the wedding of Richard the Lion-heart in Limassol. 
Made from local grapes Xynisteri and Mavro, the wine got its name from the Knights Templar since the area that they occupied was called "Commandaria" and was eventually passed onto the wine by those who drank it. The name stuck.
The Wineries 
According to the "Wines of Cyprus" there are some 48 registered wineries in Cyprus with many more "private" home based wineries. Since 2004 legislation was made to classify the wines into quality levels which dictated percentage of grape types in various wines as well as wine making methods and quantity of grape production.
Four major wine appellations were made, these being: Akamas Laona in the north-west, Vouni Panayas-Ambelitis in the west part of the Cyprus, Pitsilia and Limassol.
Since time was a precious commodity our visits were limited to a few representatives of the best wineries.
ETKO Ltd/Olympus Wines
 Christodoulos Hadjipavlou founded ETKO Wines in 1844.The company is still in (6th generation) family hands. I met with Export Manager Olvia Hadjipavlou and discussed the company's wines and future. .ETKO also is largest distillery on the island and is equipped with the most modern and up-to-date plants and equipment.
In  1992 the company started another winery in Omodos, a village in the Troodos Mountains and within the Limassol District. It also purchase a property in the Peleponnese of Greece . The winery which was called Olympus Winery Hellas, has been modernized to make it ultra ready for great wine production.
All wine at ETKO is produced from its own vineyards. Many varieties both native and non native are being grown to produce first class wines.
While at the winery we tried several wines. Of course the Commandaria was superb. I enjoyed the white made from Xynisteri grapes and thoroughly loved the Rose which was a blend of Grenache Noir and Carignan Noir. It was a phenomenal sipping and food wine and I believe a great future.
We also tried the red Maratheftiko which was very young and in need of some age though still impressive. I became a bit "cheeky" and asked to possibly taste an older wine and as I speak, one will soon be delivered for future tasting.
With new cellars, modern equipment, healthy vines of various varieties I can only assume that this winery's history is still quite young and promising.