A Case of Questions with Kalia Christoforou, Sommelier

Ask any hardcore Cypriot and they will tell you there's someone from The Rock on every corner of the world. Case in point, this blog has tracked down a Cypriot sommelier plying her trade in the City of Angels, a short twelve thousand kilometers away from the center of the world. Yes, Cyprus is dead smack in the middle, you heathens.

Originally from Larnaca, Kalia Christoforou kicked off her professional career as a budding actress, taking on acting opportunities in New York, London, and Los Angeles. As a way to make ends meet, however, she dove headfirst into the food and beverage industry where she has worked as a trainer, operations manager, head of food and beverage, and wine director, a role she has fully embraced. She's even had the opportunity to taste some DRC, as you all know, this blog's unicorn wine. So life must be looking up for her in the fast-paced restaurant world.

Over this past summer, when COVID had given us a seemingly brief respite from lockdowns, investing in crypto out of boredom, and making sourdough starters, Kalia was on The Rock where she visited countless wineries, documenting it all on her Instagram account. [Sarcasm alert!] Since we're so on top of things here on this blog [End of sarcasm alert!], we reached out to get her take on Cypriot wine after not having visited the island for more than five years.

Why wine?

I didn’t choose wine. Wine chose me. I've never dreamed or imagined myself being involved in such an industry.

Wine came into my life by a pure accident, and it has stuck with me ever since. Why wine? Wine because it brings people together. Wine because it makes people happy. Wine because it's the healthiest and most ancient alcoholic beverage, also connected to longevity. Wine because it allows you to taste part of the land's history, the culture and tradition. And wine simply because it tastes great.

First wine that really captured your attention? How old were you?

One of the perks of working in the hospitality industry is the fact that you get to try some really good food and wine. You would expect me to say that the first wine that captured my attention was either a bottle of elegant DRC, a stunning first growth Bordeaux or a powerful Super Tuscan, but in my case, the story doesn't go like this.

Before I even got the chance to taste many of those legendary wines, back in the days when I started working as a server in New York, I was offered the opportunity to taste an up and coming, at that time, wine from Paso Robles. I was immediately amazed by its beautiful, rich, chocolatey flavor, velvety texture, and complex character. I knew right away that I was tasting something special. That very moment I decided that I wanted to discover and learn more about the amazing world of wine. I never looked back ever since. The wine was Daou Soul of a Lion. I must've been 26 back then.

All-time favorite bottle of wine?

I would say, the one I am about to discover and taste next. For me, there is no such thing as a favorite bottle of wine. Of course, I like the classic, highly regarded ones, but I am always super excited to taste something I haven't had before. Even wines made from uncommon varietals, inexpensive yet of a great quality, from non-popular wine regions. It is a very hard question to answer because I tend to enjoy and appreciate many different ones, depending on my mood, the food I am eating, the time of day, the season and year.

With one of the blog's favorite Cypriot reds!

Favorite wine-producing region? Why?

I honestly don't have a favorite one. There are wines I like and don't like from many different wine regions. I generally tend to gravitate towards the old world, classic wine regions as they offer more versatility, complexity, and character than the new world ones, that offer the same consistent yet very predictable flavor profiles. After all, I get bored easily.

Your favorite food-and-wine pairing?

I can't stay away from the classic pairing of cheese, bread, and wine. For example: A white or red Burgundy with a nice soft brie cheese and sourdough bread. Even a Greek salad with fresh juicy tomatoes, feta cheese, olives, and a soft pitta bread paired with a good quality Chablis, Assyrtiko or Xynisteri. I can literally live on just that for the rest of my life. Champagne and caviar is another favorite, but who can have that on a regular basis? In addition to the above, if I was to choose a not-so-common favorite pairing that would be grilled salmon with a nice Pinot Noir or a Cru Beaujolais.

What is Cyprus missing when it comes to wine?

Over the past 20 years winemaking has improved so much in Cyprus. The younger generation of winemakers study abroad, expand their knowledge, and return with a great thirst and energy to innovate the way they approach the local indigenous varieties to showcase their best potentials. I've been honestly very impressed by the passion and love some of these producers put into their wines.

One thing that's missing, in my opinion, is maybe a little bit more support from the government, to help them market their products correctly, promote, and introduce our unique and amazing wines (including the most quintessential Cypriot wine, of course, Commandaria), to the rest of the world. I've seen great efforts being made by many Cypriot producers, however, fighting alone isn't always easy nor enough. Until recently, both Greek and Cypriot wines had a bad reputation of being nothing but vinegar to the rest of the world. This isn't at all accurate and well, it is certainly time to change this false misconception.

Checking this year's vintage on The Rock

What do you foresee for Cyprus’s wine industry?

Worldwide recognition. I am ashamed to admit that I didn't think much of Cypriot wines till I was convinced otherwise. Upon my recent visit to the island, after five years, I was introduced to some phenomenal local varieties that can produce delicious, good quality wines. Even a more sophisticated version of a well-crafted, beautifully aged Commandaria, nothing like the ones I had in the past, left me by surprise.

I see a great future ahead for the Cypriot wine industry. Not only do we have so many talented and skillful producers, as well as unique raw materials, but wine culture around the world has been shifting in our favor. More and more wine professionals and wine lovers are turning toward the not so common, non-classic wine regions, in pursuit of new uncommon yet very old wine grape varietals as well as old traditional techniques.

What Cypriot wine would you match with grilled halloumi, The Rock’s greatest contribution to mankind?

Halloumi is a unique type of cheese that's extremely versatile. It changes flavor profile and texture depending on its preparation. It can be served hot or cold, sweet or savory. Even though there are a lot of wines that pair well with it, I would say that a nice off-dry Riesling (to balance the salty element of the cheese) or Xynisteri (to complement its mild delicate flavor) will be perfect. However, the best pairing for Halloumi cheese, in my opinion, would be nothing else but Commandaria. The rich, sweet, raisiny, toffee and caramel flavors combined with the salty, slightly tangy yet super delightful Halloumi cheese, can provide a wonderful contrast of flavors, leading to a match made in heaven.

What do you enjoy most about your work in the food & wine world?

The fact that it gives you the opportunity to eat and drink like a king without having to be one. Taste things you couldn't afford tasting otherwise.

All jokes aside, I love the interaction with people. The fact that I get to entertain, educate, and introduce restaurant guests to things they never had before, creating a unique and memorable experience for them that way. I also enjoy the sense of community that surrounds the restaurant world. The fact that it allows you to expand your network, meet amazing people from around the world, and connect with other professionals who happen to share the same passion and interests as you.

Kalia at Vassilikon Winery (?)

Who is your favorite wine personality? Why?

Barbe-Nicole Ponsardin (AKA Madame Cliquot). Not only was she the first lady in the Champagne industry, but she was also an extremely smart pioneer as well as a talented businesswoman. She invented the riddling table in 1816, transforming champagne into the clear, effervescent drink we all know and love today. There is a lot to learn from such a powerhouse of a woman, on a professional level. Driven from the story, she teaches all of us that the way to success is determination, fearlessness, having a progressive way of thinking, remaining focused, and having good faith and great passion for what you do.

Any embarrassing episodes involving spilled wine, corkscrews, sommeliers, or drunken behavior?

I had a guest one time who got kicked out of the restaurant, on a busy night, because he and his 3 friends got super drunk and started to misbehave. They then showed up the next day around 4:30pm, stood at the bar and said that they wished to make up for the previous night's incident. He requested the wine list and placed an order for a $3000 bottle of DRC "Corton". He immediately offered myself and my boss a glass while insisting on pouring the wine himself. Before you even know it, the entire wine was spilled all over the bar counter. He then turned towards me, apologized, and so casually asked me to bring another bottle which he let me handle this time. Despite the crazy incident, they only stayed at the restaurant for 30 minutes, paid for both bottles and left. It was the most random, easiest, and fastest $6500 I've seen a restaurant make so far in my restaurant experience.

Of course, your all-time favorite Cypriot (or other island) wine?

There are truly so many different ones I like. However, you can't go wrong with a good quality Xynisteri or Assyrtiko when it comes to whites and a well-made Maratheftiko or Yiannoudi even, from the reds. To show my respect to all the producers, I'd rather not mention specific names.

You can reach Kalia on Instagram and LinkedIn.

Anatomy of a Sommpetition

Welcome to this running diary of the 5th Best Young Sommelier Competition held on November 22, 2019 at Kyperounda Winery, way up in the heart of the Troodos mountain range!

9:30 am: I park across the street from Kyperounda Winery, the best halloumopitta on The Rock warming my lap and innards following a brief stop in Astromeritis' Ste-Ma Bakery, as they set up the winery's reception area for the sommpetition.

There are three separate tables of judges consisting of the crème de la crème of The Rock's wine and food world. There is Andreas Kyprianou of Vinocultura, Paola Papacosta of Cypriot & Proud, CySomm's trio of Georges (Kassianos, Loukakis & Zacharoglou), Vassos Manoli of Pralina Experience, Stalo Arambantzi of Four Seasons, Charis Stylianides of O'Vrakas Taverna, Minas Mina of Kyperounda Winery, Teddy Kandylis of 67 Pall Mall in London and countless others. Serving as Master of Ceremonies, Sotiris Neophytides, now Head Sommelier at Amara in Limassol. Just as in the case of the annual Cyprus Wine Competition, if the soirée had been somewhat less sophisticated and legitimate, I might have been invited as a judge to muddle things up.

We're informed that 3 of the 9 sommeliers move on to the final where they will go through a blind tasting of wines and spirits and a serving component while being bombarded with questions by the judging panel who pretend to be not-so-petulant customers at a high-end restaurant.

10:00 am: To avoid any biases, all judgments are done blindly. Hence, each participant is donned with a unique number and the judges do not know what number is assigned to whom. If only justice out in the real world were this straightforward and transparent.

MC Neo starts rifling out numbers like a race caller at the Kentucky Derby. 306! 482! 920! I'm waiting for an excited octogenarian with bad hips, a flowered ankle-length dress and patchouli-scented perfume to yell out "Bingo!" and jump on stage to claim her prize. What does she win? A  camouflage crock pot, of course.

The deserving finalists!

Jessica-Stella Thoma of Parklane Resort and Spa in Limassol, Adrian Andronache of Rous Restaurant in Nicosia, and Konstantinos Grigoriou of Fereos Fourpoint Distribution are the designated finalists.

10:40 am: More numbers are barked out; this time to determine the order of the proceedings. To my disappointment, no one yells out "Bingo!" Adrian goes first, followed by Konstantinos and then Jessica. Game on, somms.

“I'm excited. It's the first time I manage to reach the final. I'm glad to be here, everything is a plus from this moment on,” Adrian tells MC Neo.

Each table before the somm poses a set of specific challenges. Table 1 orders two glasses of Commandaria (one on the rocks) and an ice cold Cypriot beer. Table 2 is looking to pair a set menu designed by the executive chef of Pralina Experience in Nicosia with individual wines. Table 3 requests a bottle of red wine, which the somm has to properly decant and serve, and a chilled shot of Cypriot firewater. Each table has to be cleared in six, seven (with one minute to look over the menu) and seven minutes, respectively. About the time it takes me to write half a sentence for this post while Little Miss Muse chooses to go out boozing with her girlfriends and leaves me stranded on the deserted island of ineptitude.

Adrian's somm style is obvious from the get-go. He is super chatty, delivering plenty of information to his clients and offering up suggestions, many times at a supersonic (give me gin n' tonic) speed. When Stalo asks for an ice cube in her Commandaria, Adrian brings up dilution, talks about the Cypriot landmark wine being better as a digestif and suggests instead serving her a sparkler, G&T or other cocktail. Besides being accommodating, Rous' somm is also very thorough in providing extra information on the drinks requested, from the aging process for Kyperounda Winery's Commandaria to the history behind Leon, The Rock's first beer.

The menu for Table 2 (as we later find out) consists of actual dishes served at an event hosted by the Cypriot President for foreign dignitaries.

For the sake of simplicity and as a tribute to my past life as a number cruncher for an energy consulting firm, I'm going to break out a table to summarize this portion of the event.

Some observations from Press Row, the best seat in the house:

• A relative dearth of red wines are selected, which is understandable considering the menu. My one question mark would be Konstantinos' choice of Yiannoudi to match the grouper.
• Kyperounda Winery's Chardonnays, which I love, got mentioned more than Donald Trump tweets. Maybe the somms thought said choice would endear them to the judges and the event's official sponsors?
• I appreciate the sommeliers' efforts to (almost exclusively) list Cypriot wines for each dish.
• Commandaria is king, queen, prince and princess of this wine court.

Now back to your regular programming.

Table 3 involves serving a red wine and zivania. A quick play-by-play analysis of Adrian's "performance" offers beginners like myself a good introduction to the world of wine service.

Adrian Andronache

Adrian sets up a wine basket with a napkin and towel and checks each single glass to make sure they are not smudged with magenta lipstick or suspicious fingerprints or streaks of lamb grease before setting them on a tray and distributing them among the judges. He lights a candle. Gently, with nary a sound, he uncorks the bottle of Kyperounda's Andessitis he's picked for the guests. He asks who would like to taste the wine and makes sure the cork is in good condition. He pours himself a glass, swirls it in the decanter and returns it to his glass. Takes a whiff and tastes the wine to make sure it does not smell/taste like wet cardboard or rotten eggs or [insert wine fault of your choice]. Then he decants the bottle over the candle to make sure there's no sediment being transferred into the receptacle. Serves a glass for the table's designated taster. Adrian wraps up by offering a pairing for the wine of choice, asks to remove the cork and pops out a fancy gold gadget—it looks like a mini bell or a thimble attached to a rod—to tactfully burn out the candle. Personally, I would have gone the licked fingers or birthday cake blowout route. Andreas Kyprianou probably trained him well.

11:00 am: Now we enter what's probably the toughest part of any wine competition or certification—the blind tasting (or random guessing game if you have the level of training of an Ecuadorian wine blogger).

There are six black glasses with spirits that must be identified correctly, and one glass of wine that must be described in great detail (think a three-minute run-on sentence on your favorite beverage). Of course, the candidate must also venture a guess based on their sensorial talents.

Again, to cut through my wordiness, here's a table summarizing the candidates' tasting notes and guesstimates.

More observations from Press Row, the best seat in the house:

• From where I sit, the three seem to do a decent job describing the wine, despite their guesses being all over the place. They move from point to point quite quickly and offer enough detail for the audience to get an idea of what they were experiencing.
• Considering that the event is sponsored by Kyperounda Winery and Photos Photiades Ltd., I wonder whether the candidates studied the company's wine portfolio ahead of time. As a participant, I might have assumed that the wine before me was one provided to the competition by the sponsors.
• The wine is the 2018  Roxani Matsa Estate Malagouzia from Attica in Greece. Yes, imported to The Rock by Photos Photiades Ltd. [Editor's Note: Insert your favorite smart-ass GIF].

Finally, the six black glasses are a combination of Commandaria (fortified and non-fortified), Zivania (oaked and unoaked) and citrus liqueurs, a selection that didn't pose too many challenges to the participants.

11:20 am: – Konstantinos is up next.

“As expected. Stressed,” he tells MC Neo.

Konstantinos Grigoriou

As soon as he gets started with Table 1, it becomes quite apparent that Konstantinos' style is the polar opposite of Adrian's. There is hardly an introduction and very little talking and information shared. He jumps straight into the serving, pouring the couple glasses of Commandaria, setting a glass with ice next to them, and offering up a Carlsberg, which, if we're being honest, wouldn't fly had I ordered a Cypriot beer. There's little flare to his presentation; Konstantinos works his way through the challenge, seemingly more focused on getting the job done in a fast, efficient and satisfactory manner rather than charming his customers or offering them interesting insights into their selections.

Once he hits Table 3, his nerves are rather visible. The wine glasses rattle on the tray as he places them on the table. Konstantinos says the wine he has picked does not necessarily need decanting but he will do as the client wishes. He cracks a joke about the candle also offering ambiance and uses his fingers (unless I imagined it) to burn it out once it's done romancing the room. Then, he runs out of time while suggesting a beef filet to pair with the wine.

12:05 pm: Last but not least, it's time for Jessica's shot at the title.

“Where’s the exit?” she quips.

Jessica-Stella Thoma

She follows in the same style established by Konstantinos. There's no small talk or introduction or second-guessing the judges. Jessica asks the judges if they want to try the Commandaria and what beer they'd prefer—Carlsberg or Leon. [Editor's Note: Leon. Duh.] Like Konstantinos, she seems nervous and doubts some of her moves.

This pattern continues onto Table 3 where again there is hardly any chitchat or questions to the judges. She stumbles while trying to light the candle, asks a judge whether she should try the wine for him, presents the table the cork and wraps up her waltz by suggesting braised veal cheeks as the perfect accompaniment to the red wine she has decanted.

She recovers following a shaky start and bumps Konstantinos off second place in my final podium predictions.

12:40 pm: Oh! A surprise! We love surprises!

The candidates are asked to identify the grapes behind some of the world's most famous labels, a few more obscure than others but an entertaining exercise nevertheless. Each bottle is flashed on a screen for 10 seconds and the somms have to write out the grape on their flip chart.

Of course, I decide to play along and make a fool of myself. From 1 to 10, here are my guesses: Merlot & Cabernet Franc, Shiraz (GSM), Sangiovese, can’t see (squinting), Shiraz, my eyes fail me again, Nebbiolo, Riesling, Sauvignon Blanc (?) (stop blaming your poor eyesight) and Malbec.

Did I get any right? I doubt it. Now back to my cave.

 

Wine Scribble was there too & here's plenty of footage better than my writing.

12:50 pm: What's a sommpetition without wine for the attendees? We are handed glasses of Kyperounda Winery's 2018 Akti Rosé, its Provence-style, coral-toned blush rendering the overcast and cold morning forgotten.

13:15 pm: It's finally time. The scores have been tallied and the results are in.

Press Row, the best seat in the house.

Pralina Experience's Vassos Manoli thanks Kyperounda Winery and Photos Photiades Ltd., for hosting the event and reminds us we have a date come November 2020 for the Association de la Sommellerie Internationale's (ASI) Contest for the Best Sommelier of Europe & Africa that will be hosted in Limassol. [Editor's Note: This was pre-COVID-19 so things are now up in the air. Bonus question: If Coronavirus were a grape variety, what would it be? We vote for Zinfandel. Wait, should I duck or are we all in agreement?]

Drum roll please.

In third place, Konstantinos Grigoriou. Second place to Jessica-Stella Thoma. And this year's grand winner is Adrian Andronache. As I had *cough, cough* predicted.

A few final observations from Press Row, the best seat in the house:

I believe a huge part of a sommelier's job involves charisma. Personalities, however, vary to large degrees. Some are more personable and engaging while others are more reserved and strictly focus on efficiently serving customers without any unnecessary interruptions or fanfare. Both of these personalities were on display during this competition, and I guess a customer's preference ultimately depends on his or her own personality and needs. Of course, proper etiquette, wine connoisseurship and respecting your cash-carrying customers are non-negotiable.

In any case, all three candidates, despite the understandable nerves amassed by performing as young professionals on a big stage before peers and fanboys like myself, did admirably well and have bright futures in the hospitality sector on The Rock.

Congratulations to all three and until next year!

International Sommelier Competition Coming to Cyprus!

I'm not sure how many of you have heard, but Limassol will be hosting in 2020 the Association de la Sommellerie Internationale's (ASI) Best Sommelier of Europe & Africa competition. This should be a wonderful opportunity to showcase The Rock's wines and our little island as a great wine tourism destination. Check out the event's first press release below and stay tuned for plenty of more news on this world-class event coming to our shores next November.

 

ASI Contest of the Best Sommelier of Europe & Africa 2020 to be held in Cyprus
 

"1 Year to Go!"

Limassol, Cyprus -- Candidates from 3 African and 37 European countries will soon be squaring off in Cyprus for the title of “ASI Best Sommelier of Europe & Africa 2020.” The competition, to be held in the city of Limassol from 16-20 November 2020, will offer a colorful and press-friendly presentation of world-class wine professionals.

 

The wine-loving nation is proud to be hosting such a high-caliber event. “We are excited that in one year from today, the finest talents in wine service from all over Europe and Africa will gather on our island to determine a winner of the continental contest,” says Georgios Kassianos, President of the Cyprus Sommeliers Association.

 

His association is expecting many important guests. Each competing country will send a delegation including the candidate, the president of its national sommelier association and a journalist. Invitations will also be extended to all ASI presidents outside Europe and Africa as well.

Limassol was selected as host city in 2017 at the ASI’s General Assembly in Bordeaux.

Known as the international business hub of Cyprus, Limassol features both eye-catching historical flair, including a castle and historic center, as well as modern amenities such as a flashy marina and modern boutiques. And of course high-quality restaurants ready to treat travelers and locals to fantastic wines.

Georgios Kassianos

 

Two years into preparations, the event’s organizers express confidence that all will come together well. “The planning committee along with the ASI Technical Committee are promising a well-organized competition and a spectacular final. Journalists and presidents will tour the Cyprus vineyards and taste Cyprus wines,” Kassianos says. The ASI’s international sponsors will have a chance throughout the five day event to promote their products through organized workshops and participating at Bar Des Sommeliers, he added.

ASI President Andrés Rosberg expressed confidence in the event and its organizers: “Cyprus is a land of fantastic beauty, exquisite food and fascinating wines, domestic and imported. It is the perfect island meeting spot for a competition expected to draw the savviest wine professionals from two continents. It’s going to be a fantastic event.”

The winner of the competition will be offered an invitation to compete in the next ASI’s Best Sommelier of the World Contest. The site for that event, scheduled for 2022, will be determined by a vote among ASI members in late 2019.

A dedicated website as well as Instagram and Twitter will also be announced soon.

Source: Association de la Sommellerie Internationale

For more information, please contact:

Liora Levi
Head of Media and Communication

Michèle Chantôme
Secretary General ASI
Director PR, Communication & Marketing

Georgios Kassianos
President Cyprus Sommelier Association

A Case of Question with Georgios Hadjistylianou, Head Sommelier, Amara Hotel

Fat Fish has always been one of my favorite taverns in Limassol, particularly because of its meticulously sourced and thought-out wine list.

This shouldn't come as a surprise considering the grizzled gentleman behind the restaurant's undying success.

Georgios Hadjistylianou, whose twenty-five year career as wine guru has stretched from New York City to Limassol with stops in Crete and Morgon in France, has been at the helm of Fat Fish since 2008. In 2017, he also opened Vinothiki, a small cava that purveys terroir-driven wines from some of his favorite producers and regions. Today, in addition to these aforementioned pursuits and often rocking his signature flat caps, he stars as the head sommelier for Amara, yet another five-star luxury hotel that opened in Limassol to regale the Russians.

We sat down with Georgios to get some insight into his life in wine and give him a shot at name-dropping more than an up-and-coming hip-hop artist looking for sponsorship opportunities and some spare change. Ka-ching!

Why wine? 

Other than humans and animals, it's the only other "living thing." And not to mention, the best and most civilized conversations I've ever had was with wine.

First wine that really captured your attention? How old were you? 

When in Birmingham at 20 years old, we had a wine tasting class at Birmingham College and it was myself with a friend who were responsible for cleaning up, but instead we went to a bar for a beer. Well, we never made it back on time. When we entered the classroom the next morning, the room smelled scrumptious; it's still to date one of the best smells I've ever experienced.

All-time favorite bottle of wine? 

Sorry, it can't be one as there are a few,  around 10 to 20-plus. Like in 1999, the Bordeaux tasting of 1982s, 1983s and 1985s at the Windows on the World. Also, my last day in New York City, the 1962 sweet Riesling at Harry's Restaurant. And back in 1997, the first time I tasted Austrian wines. And so on...

Favorite wine-producing region? Why? 

That's not possible. Barolo, Barbaresco, Tuscany, Loire Valley whites & reds, Rias Baixas, Chablis, Beaujolais, Burgundy (though way too expensive these days) and, of course, Naoussa and Santorini.

Your favorite food-and-wine pairing? 

The one that's a slam dunk. [Editor's note: A 360 windmill à la Dominique, we hope.]

What is Cyprus missing when it comes to wine? 

Sparkling wine and less manipulation on its wines.

Georgios & His Beloved Morgon

What do you foresee for Cyprus’s wine industry? 

Getting more exciting with indigenous varieties.

What do you enjoy most about your work in the food & wine world? 

Exploring wines, as well as offering people interesting and exciting wines.

What is your “Five Year Plan” for your career in the wine industry? 

Since December 2016, after my time in France, I've decided not to work more than 8 or max 9 hours a day. I don't have a five-year plan. In early June 2019, I started working as the head sommelier at the newly opened Amara hotel in Limassol with plenty of great opportunities. Plans are good; however, I prefer taking things a day at a time!

Who is your favorite wine personality? Why? 

It is not possible to pick one. I'll start from the Barolo rebels—the late Bartolo Mascarello, the late Giuseppe Citro Rinaldi, and the late Theobalto Cappelano. Then there's the late Serge Hochar in Lebanon, the late Haridimos Hatzidakis, the magician of Santorini, the Tatsis brothers in Goumenissa, Evriviades Sclavos in Cephalonia, Yianis Economou in Sitia, Crete, Josko Gravner & Stanko Radikon from Friuli, Laureano Serres & Juan Ramon Escoda & Carmen Sanhuja, Elena Panteleoni, Elisabetta Foradori. I feel like I'm forgetting some—Egon Muller, Donhhoff, Dr. Loosen, Joh. Jos. Prüm, Josef Leitz in Germany, Johanes Hirsch, Schloss Gobelsburg, Nikolaihof, Emerich Knoll. It can never be just one.

Any embarrassing episodes involving spilled wine, corkscrews, sommeliers or drunken behavior? 

Nothing really major.

Of course, your all-time favorite island wine? 

As with the personalities, same here. I just cannot select one. 1959 Musar white, 1976 Egon Muller Scharzhofberger Riesling Spatlese, 2001 Gravner Ribolla Gialla Anfora, 1992 Gravner Ribolla, 2000 Stanco Radikon Ribolla Gialla Collio Radikon, Salvo Foti, Roumier, Rouget. How can I select one wine? Sorry but that's not possible!

You can reach Georgios on Facebook, Twitter, Instagram or Vinothiki's website.

An (Almost) Case of Questions with Sotiris Neophytides, Sommelier, Parklane Luxury Collection Resort & Spa

Sommeliers on The Rock have started to gain plenty of local and international recognition.

One of these young up-and-comers is Sotiris Neophytides, who currently plies his vinous trade as a Somm at Limassol's swanky Parklane Luxury Resort & Spa.


Sotiris, who has won the Cypriot title for Best Young Sommelier three years running (2017 to 2019), is also the second Cypriot (after Andreas Kyprianou of Vinocultura in Nicosia) to receive the Advanced Sommelier Certificate by the Court of Master Sommeliers following his first crack at the exam.


As usual, we sat down with Sotiris to pick his brain on all-things wine!

Why wine?

As part of our culture and religion, Cyprus has a long history of winemaking with its most famous wine being Commandaria. Moreover, in each glass of wine there is magic, especially when you try it blind and you have to discover all of its aromas and flavors in order to identify its region, something that we call terroir. This is why I fell in love with wine.

First wine that really captured your attention? How old were you?

The first wine that captured my attention was a wine that comes from Greece. It is called Museum and Domaine Gerovasiliou in Epanomi near Thessaloniki makes it. This wine had a powerful structure on the palate with a very long finish that has remained in my memory up until today. I was 24 years old when I tried it.

All-time favorite bottle of wine?

My favorite bottle of wine that I would like to enjoy is La Tâche by Domaine de la Romanée Conti in Burgundy, France. [Editor’s Note: Wouldn’t we all?]

Favorite wine-producing region? Why?

One of my favorite wine regions is Piedmont in northern Italy, especially Barolo. The reason I chose this region is that Barolos have both the character and temperament. They are high in acid and their tannins make the wines powerful but elegant at the same time.

Your favorite food-and-wine pairing?

I would pair a beautiful Wagyu beef with an Australian Shiraz. Shiraz has the structure and tannins to match the richness of the beef and its weight.

With Master Sommeliers Demetri Mensard (L) & Ronan Sayburn (R)

What is Cyprus missing when it comes to wine?

Promotion and positioning in the market at an international level. We do promote Cypriot wine but in very small steps.

What do you foresee for Cyprus’s wine industry?

Cypriot wines and winemaking have developed a lot during the last five-to-ten years. Therefore, I expect more experimentation from local winemakers. Moreover, Cypriot winemakers will look for more elegant styles of wines, and vines will be planted at higher altitudes. Seeing the industry’s huge improvement, new wineries will be built and, therefore, there will be greater competition between the wineries aiming to achieve a higher quality each year.

What do you enjoy most about your work in the food & wine world?

The diversity of the guests’ needs with certain food and wine pairings and of course their satisfaction at the end of the service are my favorite parts of the job. Basically, keeping the guests happy and providing them with a memorable experience through my wine list.

Who is your favorite wine personality? Why?

My favorite wine personality is Arvid Rosengren, who won the award for Best Sommelier in the World in 2016. He shows how genuine and elegant we need to be towards our guests.

Any embarrassing episodes involving spilled wine, corkscrews, sommeliers or drunken behavior?

At the beginning of my career as a sommelier I went to a table to open a bottle of Prosecco. The cork was so tight that I could not open it. At a certain point, as I was holding it, it popped out and I had a wonderful bath of Prosecco.

Of course, your all-time favorite island wine?

This is a beautiful question for which I could write in many of my favorite wines. Each winemaker has a different philosophy and winemaking style. Therefore, some of my favourite producers, I would say, are Tsiakkas, Vlassides, Argyrides, Zambartas, Vassiliades Expressions, Kyperounda, Ezousa and many more.