Wine Dimensions July 2005 |
Dear Friends of Monolithos, |
| This month"s bulletin attempts to provide you with some basic information regarding the service that you should expect and what is expected of you when ordering wine at restaurants. Selecting a bottle of wine to accompany your meal could be a satisfying part of your dining experience, or a disappointing one if the wine you order fails to meet your expectations. |
| At some point after being seated in a restaurant, the wine list will be presented to you. Most classy restaurants in Europe employ a sommelier (a wine waiter) who has extra knowledge about wines, food pairing and the categories of wines available at the restaurant. However, in most Cypriot restaurants, the waiter will most likely handle both the food and wine selection ordering. |
| Conventional wisdom tells us that white wine goes with fish and lighter dishes, and red wine goes with red meat and tomato sauces. If you do not have a particular preference, the colour code can be a useful starting point. If you are having just one wine with your meal, it is a good idea to match it with the main course of those at your table. If you and your guests will be having diverse foods, consider ordering a white wine to start the meal, and a red wine to match the fuller flavoured dishes. |
| Often, restaurants promote their "own" house wine. You would expect that restaurateurs normally choose their house wines with great care. However, this is not always true. Very often, these wines are most likely purchased on the merit of their price than their quality so don"t feel pressed to order what the restaurant wants. In fact, you could use their suggestion as an opportunity to assess their capabilities by ordering a glass of the house wine. A warm, poor, flat or sharp house wine is a warning not to put too much faith in their wine knowledge. |
| Another point to remember is that what most people want when ordering wine is not to be wrong. Over the years, some wineries have managed to project a safe-to-order image by making wines that taste consistently good enough. These wines do have the added benefit of keeping the conversation and the business at hand - nobody will be talking about the wine. |
| When eventually the waiter brings to your table the selected wine, you will be given the opportunity to double-check that the wine he is about to open is the one you actually ordered. Check the front label to ensure the make, producer, vintage and variety. Also make sure that the wine is brought to you at the correct temperature. Feel the temperature of the bottle. The optimum temperature for wine is about 12 degrees C for whites and 16 C for reds, independently of room temperature. |
| Once your approval has been confirmed, the waiter will open the bottle and pour a small amount of wine into a glass for you to taste. Another point to note is the use of a suitable wine glass. A stemmed (tulip-shaped) glass is best, wide at the base and thin at the neck to really trap the flavours. |
| Next comes the ritual of wine tasting. This consists of three steps involving three different human senses - vision, smell and taste. First, you look at the appearance, e.g. clarity, colour and transparency. If a young white wine is yellowish or brownish, it is possibly spoiled. Then take the glass and gently swirl the wine around. This will release the wine"s aroma for examination. Check if the aromas are unpleasant, such as wet wood or mouldy paper. Finally, when you taste the wine, sip it gently with your mouth. Don"t swallow the wine straight away. Make sure its aromatic elements really develop in your mouth. Remember, what you are really determining during wine tasting at a restaurant is if the wine has been damaged or has developed unpleasant aromas such as corked. Statistics show that 1% of bottled wine becomes corky. If you like the wine, great! If not, you cannot refuse it unless you have already established that it has been damaged. If in doubt, ask one of your guests to taste it. It is appropriate to ask the waiter to sample the wine if you are not satisfied. You have a right to refuse a wine immediately if you are unsatisfied with the look, smell or taste of the wine. |
| Once you have decided the wine is acceptable, over-filling the glass is the most common mistake. No glass should be filled to over half its capacity. |
Wine News and Information |
| It is estimated that as many as one in 10 bottles is contaminated with TCA - or 2,4,6-trichloroanisole - a chemical compound sometimes created when cork is washed. The contamination costs the consumer and the industry an estimated £340 million a year. Prof. Gerard Michel, a biochemist from Burgundy, claims that his recent invention can return foul-smelling, noxious red, white or sparkling wine to their former glory in less than an hour. The device, called "Dream Taste", will go on sale in Britain at a cost of £40, plus £3 for each of the chemical hype. The Sunday Telegraph arranged for wine connoisseurs to put it to the test at the Greenhouse, a Michelin-starred restaurant in Mayfair, The test was carried out on two of the six corked bottles of wine the restaurant had opened in the past week. After 60 minutes of tasting, Mr. Payne said. "Now, if I didn"t know, I wouldn"t reject that, the bitterness has gone. On the nose, the dank, pungent smell has gone. I"m amazed. I really didn"t think it would work." |
| A new category of French vin de pays will be revived for the 2005 harvest. The concept of a national vin de pays - one that will allow blending between different regions and which may be called Vin de Pays de France or Cepage de France - is anathema to many growers. Kessler, a senior government adviser and winemaker, said that the survival of France depends on selling wine in the supermarkets. The key issue, Kessler said, is the idea of "wine of freedom" - une espace de liberte. Negociants and those responsible for selling wine should be free to market it without interference from growers. "We will decide what is good for the market. A grower with 10ha of grapes should not tell me how to market wine in Germany." |
| Wine Adventure, the first wine magazine for women, is been launched in July. Published bi-monthly, Wine Adventure" focuses on the "softer" side of wine, with a lively mix of articles designed to enhance readers" knowledge and enjoyment of wine, without taking it too seriously. Whether its content about where to go to taste, tips on wine and food pairings, or entertaining ideas, Wine Adventure is geared towards providing the kid of information women want regarding wine. An online version of Wine Adventure is also available. For subscription information, visit http://www.wamagazine.com. |
Monolithos Monthly News |
| During June and July the vines require special attention and regular spray. Long shoots are trimmed so that vines spend their energy on making fruit. Second cultivation of soil is recommended in cases where weeds are becoming a problem. |
| At the winery apart from the Cabernet Sauvignon the bottling of all wines vintage 2004 was competed. |
| The Limanaki restaurant located next to the beach, opposite the fishing harbour of Ayia Napa is the latest addition to the list of popular eating places serving Monolithos wines. A mere 10 minutes" walk from the centre of Ayia Napa, with the historical Monastery and the exciting nightlife, this restaurant constitutes an excellent value for money for both locals and visitors. |
Where to find Monolithos Wines |
| Travelling out of the western part of Limassol towards Omodhos and a few kilometres from the charming villages of Lophou and Vouni lies Pachna, the largest vine-producing village of Limassol. Nothing could be more dramatically different from the beach scenery than the breathtaking view of the Troodos massive from the hills of Pachna. Linos Tavern, built in the traditional stone style village house, offers an authentic Cypriot environment and a variety of local simple but satisfying mezedhes. Linos is a family-run tavern where the freshly cooked Cyprus dishes, the hospitality and service of Christakis and his wife, and the traditional decoration are perfectly complemented by Monolithos red and white table wines. If you are travelling in this area or wish to reserve a table, don"t hesitate to phone Christakis on 25-942106. |
| We thank you for your continued support. Take care, and always remember Shakespeare"s words on wine! |
"good company, good wine, good welcome can make good people." |
| Regards from all of us here at Monolithos |
