The ruby red stalks extend into red veins throughout the plant's leaves.
The answer, of course, is that they are all wine-makers. Members of a new "club" of small to medium producers who supplement the four huge Limassol wine-making plants, to enhance and broaden the range of table wines available in Cyprus.
The world of wine is as diverse as people themselves and Cyprus is no exception. Steeped in history, upon which it perhaps dwells too much, the Cyprus industry has long been a provider of large quantities of vinified and distilled products to countries as far apart as Japan and Sweden. As fashions have changed, so Cyprus has adapted its industry.
In many ways the island is unusual. The cursed Philloxera beetle, which, after arriving on vine samples shipped from the USA, decimated European vineyards in the 's and 's, has never reached here -- the only place in Europe it hasn't.
This means that the indigenous vines grow undisturbed on their own rootstocks, often for a hundred or even a hundred and fifty years. The majority of vine varieties are old, too. The black unique-to-Cyprus "Mavro", makes up the bulk of most red wines, whilst the more pungent, higher acidity varieties like Maratheftiko and Ofthalmo have been re-discovered and encouraged, helping to make improving and interesting reds.
The Xynisteri is the main wine grape, which makes a fresh, light-tasting and pleasing white wine and the majority of whites are made mainly from it. Some of these clearly show their provenance, but in the main if you drink Cyprus wine, you have the taste of Cyprus in your glass.
Get to know it and it will reward you. Unfortunately, Cyprus has been the victim of criticism by international wine-writers, lots of it erroneous and libellous.
Yes, as with all countries, you can find wine here that is not very good.
On the other hand, there is plenty that is and it is these wines I hope to help you find if you haven't found them already! But first, a quick look at some positive developments.
Cyprus has long had the problem of having wine-making plants a long way from the vineyards, meaning that all too often grapes have not arrived at the winery in the best condition. ETKO have built a plant in the wine hills at Omodhos, with a million-bottle a year capacity, and KEO have bought the Laona winery at Arsos, with similar capability, and have spent millions of pounds on re-developing and re-equipping wineries at Pera Pedi and Mallia, where they have also cleared and re-planted hundreds of hectares of vineyards.
Recent years have seen government encouragement of small companies to start regional wineries, bringing employment and income to the villages.
Several expect to be producing quarter to half a million bottles in a few years. These developments are producing more diversified and characterful wines.
Of great help to vine - growers and wine - makers alike is the recently re - named Vines and Wines Institute of Limassol, founded in and run by highly qualified personnel, who among many advisory and practical activities make small quantities of wines from virtually every area and every grape variety grown in Cyprus.
These show which varieties can make good everyday wines, as well as potentially great ones. According to some authorities, like Hugh Johnson, the great wine of Cyprus is the very sweet dessert wine "Commandaria", which is well worth exploring.
But for me, and many others, "wine" means the lovely gold or ruby liquid that we drink before or during a meal. Today, there are plenty of good and very good wines to choose from.
As yet there are no great ones -- Cyprus still awaits it first internationally great wine-maker -- but from what I have seen and tasted, I believe that he or she will arrive on the scene in the not too distant future.
He has his own features every week in "The Cyprus Mail on Sunday". Whilst this may give rise to romantic promotional gambits like "Four thousand years of Tradition", it is no guarantee of good wine today. Thankfully, though, there is plenty of good wine to drink in Cyprus at the present time, but this is due to the skill of modern wine-makers and their equipment rather than inherited traditions.GIANT CAVENDISH DESCRIPTION: A Cavendish variety.
In general, the Cavendish group is resistant to Panama disease, but is susceptible to Sigatoka. Description/Taste Red Swiss chard has broad, wavy and wrinkled bronzed green leaves with contrasting crimson red leaf stalks.
The ruby red stalks extend into red veins throughout the plant's leaves. Spanish wines (Spanish: vinos españoles) are wines produced in timberdesignmag.comd on the Iberian Peninsula, Spain has over million acres (over million hectares) planted—making it the most widely planted wine producing nation but it is the third largest producer of wine in the world, the largest being Italy followed by France.
This is due, in part, to the very low yields and wide spacing. Food and wine are natural partners and, when they're compatible, they can each lift the other to a higher level of flavor. The problem is finding a perfect pairing.
detailed step by step guide on how to make wine at home. This home wine recipe is simple, easy way to make wine at home and does not need wine making equipment. Just make home made red wine out of daily equipment and common ingredients.
THE WINES OF CYPRUS -- A LITTLE BIT OF HISTORY. The Grape in History and its coming to Cyprus It is probably true that there has been a commercial wine .