A glass of chilled rosé is a popular companion with food on sultry summer days. Most consumers are familiar with the style of rosés produced in Provençe in the south of France; these pink-orange wines tend to be dry yet fruity, light yet zesty, and pair well with green salads, grilled seafood, and pasta flavoured with garlic. Rosé wines produced in Cyprus have a different profile due to the indigenous grape varieties available (such as maratheftiko, lefkara, and mavro) and the maceration methods chosen. Generally, they possess a pale ruby colouring and more tannins than the Provence style—making them more food friendly and especially companionable with Cypriot cuisine. Annabelle offers several options. The rosé from the Kyperounda winery in the Troodos mountains is made with cabernet, grenache, and shiraz grapes and has a spicy, fruity flavour reminiscent of dark cherries; it pairs well with vegetarian dishes, köfte, and barbecued meats. The Pampela rosé produced by the Vouni Panayia winery in western Pafos combines the indigenous maratheftiko and mavro grape varieties; with its medium colour and raspberry-cherry flavours, it is a good companion with meze dips, fish, and stuffed vine leaves. The Tsangarides winery in Lemona village prepares a rosé with maratheftiko and shiraz grapes that is medium dry and tastes of strawberries and cherries; it goes well with Asian cuisine and can also be enjoyed as an aperitif. Rosé should be served chilled between 10 and 12 degrees Celsius in the summer months. With the right food pairing, it is a refreshing summer treat.
