As we stayed in luxury resort hotels, surrounded by tourists, we did our best to get out - visit the local countryside, eat the best local food and sample whatever good wines we could get our hands on. No doubt the best way to sample the local kitchen is to be served a top-quality 'Mezeh', an endless procession of small plates that can last two or three hours. Following are a few notes I took of the different wines we sampled in the order we tasted them. Non-vintage very aromatic dry white wine made of the local Xinesteri grape. Light, almost watery in color.
Nose is dry and surprisingly sherry-like.
Full bodied and quite pleasant on the palate. Looses its freshness and its aroma after about 30 minutes. KEO HOCK KEO is the largest and most diverse winery in Cyprus. This non-vintage 'Hock' has similar characteristics to the Arsinoe 62. It has darker color, but the nose as well as the taste are really coarse.