The varied microclimates of Cyprus are ideal for cultivating a wide range of grapes for winemaking. Widely known varieties like chardonnay and syrah yield excellent wines under the guidance of professional winemakers. In recent years, oenologists have recovered indigenous Cypriot varieties, using sophisticated techniques to bring out their distinctive flavourings. At Mediterraneo, Annabelle’s seaside taverna, the wine list now focuses on Cypriot wines. Sommelier George Kassianos explains the intention: ‘These wines are unknown to many visitors in Cyprus, so we aim to offer guests (and locals as well) the opportunity to explore and experience something completely different.’ The list offers an ample selection of xynisteri, dry or medium white wines with flavours of green grass, intense tropical fruits, herbs, and minerals. Lesser grown white varieties include the lively and herbaceous spourtiko, aromatic and well-balanced promara, and crisp, light morokanela. Most red wines from Cyprus are blends. The most popular indigenous variety, maratheftiko, produces a full-bodied, deep red wine with dark berry flavours. Another notable local red, yiannoudi, is medium-bodied and gives spicy notes of anise, vanilla, and pepper. Mediterraneo offers a full complement of Cyprus rosés and four kinds of commandaria—the iconic Cypriot sweet wine. The list provides matches with Mediterraneo’s cuisine, so a selection of notable Greek wines is also included. Of course, diners in tavernas have long enjoyed distillations like ouzo and zivania with their food, and we provide expertly matched ouzo meze and zivania meze menus. Review our distinctive wine list and let the server be your guide.
