Αμφορείς οίνου από το ναυάγιο της Κερύνειας, 300 π.Χ. (Αρχείο Α. Ματάλα)Στο ναυάγιο βρέθηκε μεγάλος αριθμός αμφορέων που είχαν κατασκευαστεί στη Σάμο και κατά πάσα πιθανότητα ήταν για τη εταφορά κρασιού.
An attached study on the cultivation of vines, the production, distribution and trade of wine and its cultural significance in Cyprus.
Name - Origin
Κρασί, οίνος.
Functional and symbolic role
Ludolf von Suchen, visiting Cyprus between 1336-1341, described the different types of vines and noted the excellent wine produced, stating that 'Cypriots are the best in wine consumption' (Cobham 1908, 18).
Additional information and bibliography
Based on archaeological research, the cultivation of vines dates back to the 2nd millennium (Karageorgis 1993, 32). During the Venetian rule (1489-1571), wine trade was developed, particularly of commandaria, with exports to Venice, Ragusa and the rest of Europe, as well as to England and Madeira (Psaras 1993, 97). Wine exports continued during both the Ottoman and the British rule.
Rizopoulou-Egoumenidou Euphrosyne, 'Wine culture in Cyprus: 4000 years of tradition', under publication in the Proceedings of the First International Conference 'Wine in Ancient Greece and Cyprus', Ikaria Island, Greece, 21-23 September 2007, 11 pages.
Eleni Christou
Επισυναπτόμενα Αρχεία
Foods
Afelia
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Foods
Cypriot wine: A 5500 year old tradition
The grapes intended for wine production are picked from vines of selected varieties.
Foods
Koumantarka, koumandaria - Commandaria
Commandaria is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troödos Mountains. Commandaria is exclusively produced from the two indigenous…
Foods
Loukaniko Pitsilias
Pitsilia sausages are produced in the communities of the Pitsilia area, from coarsely minced pork which is 'cooked' (matured) in local dry red wine, to which various spices are added. It is, then,…
Foods
Paphitiko loukaniko - Paphos sausage
Paphitiko loukaniko is prepared in Paphos district from minced pork meat that is cured in local red dry wine and dried in the sun.
Foods
Votrys (grape) and oenos (wine)
Since early antiquity there are indications of wine production and consumption in Cyprus.
Traditional Recipes
Wine
"We leave the wine in the barrel for forty days and then pour it again through the strainer into a wooden barrel or pot. It will stay there for another three months or so, at which point it's ready…
