Living in regions where winemaking traditions span not just centuries but millennia significantly changes one’s perspective on this product. I’ve never been a fan of alcohol in general, or wine in particular, so all the talk about blends, notes of bog moss with hints of caramel was just noise to me. I occasionally have a glass of wine, but very rarely—and I don’t always finish the glass. However, my wife loves wine and is always trying new varieties.
Since people in Cyprus have been drinking wine at least since the days of Ancient Greece, it’s hardly a novelty here. There are plenty of local wineries, and prices start at as little as €1.50–2 per bottle. Of course, experts might debate how good a €3–4 wine can be, but to me, it’s simple: you either like it, or you don’t.
For example, in the photo, there are two wines produced in Cyprus by the company KEO (owned by the local church, by the way). They cost around €3 per bottle. Their average ratings on the Vivino app are 3.5 (depending on the year). Both wines are considered “popular among users” of the app.
So, it’s perfectly reasonable to pour yourself a glass in the evening.
However, what has specifically changed in our family is our attitude toward wine as some kind of lofty, refined beverage. The two bottles in the photo, for instance, weren’t bought or opened to drink at all—they were simply used as part of a meat marinade. When wine is this inexpensive, why not use it for marinating meat? With a large family like ours, a single meal easily uses up an entire bottle.
In the past, I might have considered this sacrilegious (How could you waste such a product?!), but now it’s just normal.
As for Cyprus’s main wine attraction—that would be Commandaria. But I’ll write about it some other time.
