Bordeaux wine region: Loupiac AC : a hidden gem

 

From my perspective, one of the many pleasures of exploring the world of wine is to enjoy a new wine experience and its environment.  Attending a gathering of the Confrérie des Compagnons des Vins de Loupiac is a perfect example of this.

Roman history and a hidden gem of vins liquoreux come together in the Loupiac wine area near the city of Bordeaux in SW France.

Loupiac is named for the wolves which once roamed this area and the Roman heritage is in the original name of Lupicius, the wolf.

Loupiac AC and the town of Loupiac is situated 40 km to the south west of Bordeaux, nestled up against the better known Barsac and Sauternes Appellations yet on the right side of the Garonne River.  Look at the map of the Bordeaux wine region too quickly and Loupiac is nearly invisible.

Loupiac AC is one of the grouping of Graves and Sweet Bordeaux wines including vins liquoreux in the Bordeaux wine region.

Sweet wines and vins liquoreux from Bordeaux wine region

60 winegrowers cultivate the 370 hectares of Loupiac appellation vineyards in small parcels of land, none of them larger than 10 hectares.

As with vins liquoreux in other areas of SW France, the grape varieties are: Sémillon, Sauvignon Blanc, and Muscadelle and the blending percentages in Loupiac AC are generally 80%, 15%, and 5% respectively.  All grapes are harvested by hand, in several consecutive passes.

It is the proximity to the Garonne River which produces the morning mists followed by hot, sunny afternoons.   This climate in turn contributes to the creation of the noble rot or botrytis cinerea which concentrates the sugars in the ripe grapes and results in these honeyed, complex wines.

Increasingly, people are recognizing that these wines can be enjoyed with a variety of foods, not just the old fashioned view of sweet wine with sweet puddings.

At the Confrérie meal, the varied menu included pâté, rabbit, cheese as well as dessert.

As we progressed through the menu, we sampled a range of Loupiac AC wines from different chateaux and different vintages, from 1995 to 2015 demonstrating how well these vins liquoreux age.  I was intrigued by the unfolding aromas and tastes across the years.   As one of the winemakers explained, the wines develop their mellow, honeyed almost fortified intensity over time not because they become sweeter with age but because the acidity drops with the ageing process thus bringing the sweetness to the fore.

I found this visit to Loupiac and the vin liquoreux and food pairing to be inspirational, especially with the aged wines.

Other wine and food pairing suggestions include chicken roasted in Loupiac wine, duck breast prepared with soy sauce and Loupiac wine, and lemon puddings.  And, of course, as an apéritif.   All served with chilled Loupiac AC wine, between 4-8’C.

I have already experimented making up a recipe for the foie gras and Granny Smith Apple starter with a biscuity base.

Experimentation is the order of the day, encouraged by the day of discovery at Loupiac.

References.   http://www.vins-loupiac.com

 

 

 

 

 

 

‘Inspector Bruno’ and the women winemakers of Bergerac

Inspector Bruno Courreges, gourmand, wine lover and local chief of police lives in the Périgord, SW France in the small town of St Denis, where he knows everyone and their secrets.     He enjoys a peaceful life with his vegetable garden, horse, ducks and hens and defends the local community, its people and traditions against threats that menace the traditional way of life.

Inspector Bruno also has a weakness for intelligent, independent minded women.

Without question, then, he would be supportive of the women winemakers of Bergerac.

While I, and I am sure many others, would greatly enjoy meeting Inspector Bruno, there will be no such opportunity as he is the fictional creation of Martin Walker.  For myself, I feel I have become acquainted with Inspector Bruno from reading the novels.

Inspector Bruno

Inspector Bruno mystery series by Martin Walker

I have met Martin at a couple of wine events in the Dordogne.    After reading the following article in a local Dordogne English language newspaper, The Bugle, I decided to write to him and ask if I could reproduce his article about women wine makers of Bergerac on my website.  He has graciously agreed to this and I am very pleased to include his article below.

‘The Bugle, June 2016
The women winemakers of Bergerac by Martin Walker
Along with the Universities of Bordeaux, Padua and Melbourne, the Davis campus in California is one of the world’s great wine schools and last year for the first time, half of the graduates were women. And our own Bergerac region is remarkable for the number of women making terrific wines.
Not all of them are French. The legendary Patricia Atkinson of Clos d’Yvigne may have retired but the wines she made are still being produced by her successors. Le Rouge et Le Noir may be the best known, a classic blend of merlot and cabernet sauvignon but I also enjoy the wine she called le Prince, a blend of merlot and cabernet franc. And her book, The Ripening Sun, is strongly recommended as one brave woman’s account of a triumphant and often lonely struggle to make prize-winning wines from scratch.
Not far from her vineyard at Gageac-et Rouillac near Saussignac is Chateau K, where the Norwegian Katharina Mowinckel may have given up her dream of becoming a world-class horsewoman, but now makes first-rate organic wines. The original name of the Chateau was Fougueyrat, but knowing that Scandinavia would be an important market, she decided that Chateau K would be easier to pronounce. And the Chateau K wines she makes are very good indeed, as you might expect from this lovely corner of the Bergerac. Her cheaper wines, called simply K, are also good value.
My friend Sylvie Chevallier produces lovely wines at Les Hauts de Caillevel, prize-winning Monbazillacs, charming wines and very serious red wines indeed. I was honoured to be on a jury where we were able to recognize the quality of her wines and then I had the pleasure of getting to know her when we were both promoting Bergerac food and wine in Switzerland, when the traveling Lascaux museum was on show in Geneva. And now Sylvie has been elected the apolitical chair of the tourism committee of our regional council, a fine choice. I just hope it leaves her sufficient time to continue producing her splendid wines. And like more and more Bergerac wines these day, they are bio-organic certified. She calls herself ‘a peasant winemaker’ but her wines are noble indeed.
Brigitte Soulier at Chateau la Robertie makes wines so good they are served at the Vieux Logis restaurant in Tremolat, my own favourite place to eat. Her Monbazillacs are a treat but I have a great fondness for her red wines, which add a little Cot (the old Perigord name for Malbec) to the usual Cabernet-Merlot blend.
If you have not yet visited Caro Feely at Saussignac, you should. Caro runs wine courses and lunches and with her husband Sean makes very fines wines indeed. If you get hold of their red wine called Grace, treasure it for a few years. But also enjoy the view from their home over the Dordogne valley all the way to Bergerac.

Chateau Feely

Chateau Feely, home of Caro Feely, one of the women wine makers of Bergerac

I had the pleasure one evening at Sean and Caro’s home of meeting their neighbor, Isabelle Daulhiac, who with her husband Thierry make some of the best value Bergerac Sec white wines that I know. I cannot possibly leave out Nathalie Barde of Chateau le Raz or Sylvie Deffarge Danger of Chateau Moulin Caresse (a name that perfectly describes the smoothness of her red wines) but I am running out of space.
And then there is our local TV superstar, Gaelle Reynou-Gravier of the Domaine de Perreau at St-Michel-de-Montaigne, in the Montravel district of Bergerac. She is the model for Gaelle Dumesnil in the latest version of Le Sang de la Vigne (Blood of the Einre) French TV series. In the latest episode, she is the inspiration for the role of the childhood sweetheart of one of the stars of the series. But the real stars are her two special wines, a wonderfully deep red called Desir Carmin and an enchanting Desir d’Aurore, which I consider the best Chardonnay wine produced in the Bergerac.
I should add that she is more than lovely enough to play the role herself, but having a wife over thirty years and two daughters, I have been thoroughly schooled in the dangers of being a sexist. But each of the women I have cited is as lovely and delightful as the wines she makes, and I offer up my thanks to le Bon Dieu that such magnificent women made such splendid wines.’

A note about Martin Walker, author of this article:

Martin Walker, author of the best-selling ‘Bruno, chief of police’ novels, is a Grand Consul de la Vinée de Bergerac.  Formerly a journalist, he spent 25 years as foreign correspondent for The Guardian newspaper and then became editor-in-chief of United Press International.  He and his wife Julia have had a home in the Périgord since 1999 and one of his great hobbies is visiting the vineyards of Bergerac.

References

Inspector Bruno novels    www.brunochiefofpolice.com

Château K          www.chateau-k.com

Les Hauts de Caillevel     http://www.caillevel.fr

Château La Robertie        www.chateau-larobertie.com

Château Feely       http://www.feelywines.com

Château Le Raz      www.le-raz.com

Château  Moulin Caresse    www.pays-de-bergerac.com

Domaine de Perreau      www.domainedeperreau

TV Series   Le Sang de la Vigne (Blood of the Vine)

 

Wine and perfume: olfactory cousins

 

We are sitting in a rooftop restaurant in Rome, enjoying a glass of Prosecco while we read the dinner menu in a leisurely manner and enjoy the view.

Rooftop view of Rome

Evening rooftop view of Rome

Our reverie is interrupted when we observe the people at the next table reject the bottle of wine they have just ordered. I haven’t seen this too many times and I am intrigued by what occurred. Was it the aroma or the taste of the wine that was not to their liking or both? I don’t want to add to their dining drama by asking what happened, so the reason will remain a mystery as far as we are concerned.

The scene runs through my head and I think about an amusing article I read recently by British wine writer Matthew Jukes about Viognier and the reactions his readers described of their past experience of tasting this type of wine. Aromas and taste experiences ranged from: “bubble-bath, loo spray, tinned fruit salad, plug-in air freshener or pick’n’ mix”.  I wonder if our dining neighbours experienced these or similarly disagreeable aromas when their eagerly awaited bottle of wine arrived. Matthew Jukes tells his readers that his recommendations of Viognier will not result in these unpalatable conclusions but rather lead them on an exotic and rewarding odyssey. I feel reassured.

About the same time that I noted Mr Jukes’ comments, I read an article in the Style section of Canada’s Globe and Mail newspaper about perfume entitled:  Message in a bottle, in which writer Nathalie Atkinson describes how perfume evokes memories. I have made similar comments previously about how wine evokes memories and past experiences for me. It seems the perfumes we wear and the aromas of wine we drink must be olfactory cousins.

In her article, Ms Atkinson refers to the work of psychologist and neuroscientist Dr Rachel Herz who says: ” Emotion is a central and fundamental feature of odour perception, odour learning and odour memory.” Dr Herz explains that the sense of smell is intrinsic to the most important dimensions of our lives.

Ms Atkinson also describes situations in which individuals have commissioned perfumes to replicate those worn by dead loved ones. The resulting perfume builds a bridge to a past memory. A very poignant reference is made to French actress, Catherine Deneuve who commissioned a perfume similar to that worn by her sister who died at an early age. This perfume became her personal bridge to her late sister.

In an airline duty free shopping magazine, a scent guide provided by an industry expert refers to the following perfume characteristics: floral, oriental, woodsy, aromatic and fresh.

Inflight magazine scent guide

Inflight magazine scent guide

The Wine and Spirit Educational Trust (WSET), refers to aroma characteristics of wine using similar language: fruit, floral, spice, vegetal, oak, other.

These similarities further emphasize this familial relationship between perfume and the aromas of wine. No wonder people are asked not to wear perfume to wine tastings.

Refining one’s sense of smell and developing a ‘nose’ to fully appreciate perfume and wine takes years of training and practise.

I am continuing my apprenticeship.

 

References:

Matthew Jukes, wine writer.   http://www.MatthewJukes.com

Globe and Mail   http://www.globeandmail.com

Nathalie Atkinson, journalist     http://www.nathalieatkinson.com

Wine and Spirit Education Trust (WSET)   http://www.wsetglobal.com

Dr Rachel Herz, neuroscientist,     http://www.rachelherz.com

 

 

Portfolio Tasting, London: something new, something remembered

I hear the buzz of conversation before I see the people.   Mid morning chat is at a gentle hum as people from across London and elsewhere greet each other and settle down to the serious business of a portfolio tasting courtesy of Davy’s Wine Merchants established in 1870.

Davy's Portfolio Tasting

Davy’s Portfolio Tasting

 

I have been thinking about historical context quite a bit recently, so I am distracted by considering the age of this business and thinking about what was going on when Davy’s Wine Merchants was established.   A time of upheaval and change in Europe with revolutions in the mid century and the unification of Italy a year later.   Queen Victoria was well established on the English throne and the Victorian writers: Trollope, Dickens, Elliot, Hardy were writing books that have become classics of English Literature.   I admire the skill and tenacity required to build and sustain a business over that length of time: 146 years.     Certainly, it speaks to the ongoing public interest in enjoying quality wines.

So back to the business at hand: sampling some of the wines presented by wine producers and/or the Davy’s Team.   It’s an impressive sight in the Hall of India and Pakistan at The Royal Over-Seas League house in St. James’s, London.   31 Tables with over 250 wines presented representing all the classic wine growing areas of the Old and New Worlds and developing wine growing areas such as England itself.

It would take a great deal of time to do justice to the large selection of wines at this tasting. After walking around the room and looking at all 31 tables, I resolve that the only way to take advantage of this opportunity is to be selective in my approach.

I taste a number of wines presented by Jean Becker from Alsace in France.   Their Pinot Gris 2013, soft, with peach fruit aromas; Gewürztraminer 2013, violets and very floral aromas, Riesling Vendanges Tardives Kronenbourg 2009, smooth, honeyed, acidic, and excellent for sweet and sour dishes.

I move on to Bodegas Miguel Merino Rioja, from Spain and really enjoyed the Miguel Merino Gran Reserva 2008, a beautiful rioja nose on the wine, smooth and long.

Vini Montauto, Maremma, Tuscany

Vini Montauto, Maremma, Tuscany

Italian wines from the organic wine producer, Azienda Agricola Montauto, in Maremma, Tuscany are something new and stand out wines for me. Their winemaking philosophy is to make wines that support food, not overpower it.     I particularly enjoyed their white wine: Montauto Vermentino Malvasia 2014.   There is considerable length to the wine, with deep and balanced fruit aromas.   At 13% alc./vol it is a very drinkable wine.  Vermentino and Malvasia are grape varieties typical of this area in Tuscany along with Trebbiano and Grechetto.   Sauvignon Blanc from neighbouring France has found a natural home in the area too. The Maremma area of Tuscany looks like an area worth visiting for its natural beauty, historical interest and microclimate supporting viticulture and the organic wines themselves.

As a final tasting experience, I can’t resist the Fine Wine Collection hosted by Davy’s staff and in this instance by wine consultant, Martin Everett MW.   I look at the line up of wines and notice that a Monbazillac AOC wine, a late harvest botrytized wine from the wider wine region of Bergerac is included; a Monbazillac Chateau Fonmourgues 2009.

Fine Wine Collection

Fine Wine Collection

The red wines at this Fine Wine Collection table are Bordeaux classics, both Left and Right Bank.

I focus on the right bank, Pomerol and St. Emilion.   Château du Tailhas, Pomerol 2012, located near Château Figeac, and Château Beau-Séjour Bécot, Grand Cru St. Emilion. 2006 – a special vintage- and taste these wines.

When I look at my notes, all I write is “ Beautiful”.

It says it all.

When I taste these top of class, prestigious Bordeaux wines with their full and satisfying flavours and aromas, I am always transported back to other occasions when I have enjoyed them.

On this occasion, I think back to 2009 and a visit to both Château Figeac and Château Beau-Séjour Bécot.   What struck me at the time was not just the quality of the wine but the accessibility and congeniality of the proprietors, in each case with family members at a multi-generational helm.   I remember at Château Figeac, Madame Manoncourt, the co-proprietor with her husband, rushed up to meet us as we were leaving. She had just driven back from Paris, a considerable distance, yet insisted on taking the time to welcome us to the Château.   In reading the history of Château Figeac, the Manoncourts were one of the first Châteaux owners many years ago to open their doors to general public or non trade visitors.   That sincere interest in the consumer is what good customer relations is all about.

Similarly, at Château Beau-Séjour Bécot, which we also visited in 2009, Monsieur Bécot joined us on our tour of the Château and the cellars and went to great lengths to explain their approach to making their wines.

It’s always the people who make the difference.

Peeling back the onion rings of memory, these experiences make me think of teenage visits to Bordeaux with my parents many, many years ago, when the proprietors always took the time to show us around yet the visits had to booked then by correspondence  some time in advance.   I remember at that time we visited Château Palmer and Château Margaux among others.

All these thoughts and memories come flooding back as a result of attending the Portfolio Tasting of Davy’s Wine Merchants, an organization with a long history and family lineage.

Enjoying wine, especially excellent wine, is always an evocative experience for me of other times, places and people.  It’s a time machine in a bottle.

 

 

References:

Davy’s Wine Merchants:    www.davy.co.uk

Domaine Jean Becker:    www.alsace-wine.net – Becker

Azienda Agricola Montauto:   http://www.montauto.org.

Bodegas Miguel Merino Rioja:   http://www.miguelmerino.com

Chateau Figeac:  www.figeac.com

Chateau Tailhas:  www.tailhas.com

Château Beau-Séjour Bécot:   http://www.beausejour-becot.com

Monbazillac: http://www.cave.chateau-monbazillac.com

 

 

 

 

Cyprus wines: Tsangarides Winery and a portrait of happiness

 

I open the car door outside the Tsangarides Winery and savour the fresh February village air of Lemona, this small hamlet in the Troodos foothills.

Tsangarides Winery

Tsangarides Winery, Lemona on a chilly February morning

It’s been a year since our last visit and we’re looking forward to renewing our acquaintance with Angelos Tsangarides, co-proprietor with his sister of the winery. We are introduced to Angelos’s father who is also at the winery this day. We follow Angelos upstairs to a large tasting room overlooking almond and clementine trees. Today the room is warmed by a wood burning stove, necessary on this chilly morning.

Over a Cyprus coffee, metrios style, like a medium sweet thick expresso served with a glass of water on the side, we chat about wine, wine making, local grape varieties, tourism and developments at Tsangarides. Over the past year, Angelos has been consolidating winery activities, investing in new equipment and restructuring operations by taking on the role of wine maker himself with the advice of a wine consultant. He is very much enjoying this development.

Angelos is a keen advocate of the local grape varieties, Xinisteri white grapes and Maratheftiko black grapes. He explains that Xinisteri is typically blended with a small percentage of either Sauvignon Blanc or Chardonnay. He favours Chardonnay in the blend.

A new development is that Angelos is now producing a Muscat dessert wine.

Tsangarides Winery Muscat wine

Tsangarides Winery Muscat wine

After our metrios coffee and chat, Angelos takes us to visit the cellars and

Tsangarides Winery Maratheftiko organic wine

Tsangarides Winery Maratheftiko organic wine

the bottling area. We buy some wine to enjoy over dinner with friends and he generously gives us a bottle of his Shiraz Rosé bottled this very day to taste.

Angelos tells us that he woke really early this morning, excited about the prospect of bottling the 2015 Rosé. As he tells us this, his face lights up and he is smiling the smile of someone who loves what he is doing. He says that he is very happy that he made the switch from the strictly business world he was working in previously to work in the family winery, that he loves what he does and finds it rewarding and satisfying.

As we say farewell to Angelos so he can get on with the rest of his busy day, he asks me to let him know what we think of these wines and we promise to share our wine tasting notes with him.

Here are the tasting notes I emailed to Angelos after we enjoyed the wines one evening soon afterwards with friends:

Hello Angelos, We have tasted the wines from our visit to you and here are some comments:

2014 Maratheftiko organic wine

Good colour and clean on the nose with some fruit/floral aromas.

While young, a very drinkable smooth wine now. Soft tannins, some drying from the tannins but what one wants in this kind of wine, with complex black fruit and floral tones.

It’s the tannins which provide the health enhancing characteristics of red wine apparently, so good to be aware of the tannins.

One of our guests said that the wine would benefit from ageing – yes, undoubtedly but very drinkable and enjoyable now.

Given the fairly high alc 14.5% VOL, I feel it has a freshness and lightness to it.

We all enjoyed it. Very good flavours for an organic wine which sometimes produce different flavours to what one expects

Muscat 2014

One of our guests said. ‘I adore this wine’

What I particularly liked about this wine is that it has fresh and robust acidity so that although the wine has the characteristic aromas and flavours of a sweet wine, it wasn’t sweet. This is important when enjoyed with cheese as well as a dessert and it means that it complements rather than overwhelms the food flavours

Very popular and all drunk very quickly by our guests

2015 Shiraz Rosé

Bright rich red colour, clean on the nose with light fruit aromas

Delicious taste with dark fruit with touch of peach and quite spicy. Almost has a bit of fizz /bubbly effect so a lighthearted wine but I could feel the heat of the wine.

Very enjoyable. Will be a popular choice for the spring and summer

Thanks, Angelos.  We enjoyed these wines as you can see and also the Xinistiri which is a favourite on the white wine side. “

We subsequently enjoy lunch one day at Minthis Hills Golf Club and restaurant in the countryside above Paphos.  We order a glass of Tsangarides Xinisteri each and it arrives in aviation bottles of 187 ml. which we really appreciate as this is preferable to having a glass poured from an already open bottle. I have written before supporting smaller bottle sizes as options for wine lovers so I really am pleased to see this Tsangarides offering.  Angelos subsequently mentions to me that these aviation bottles of Xinisteri are extremely popular.

In reflecting upon our visit to Angelos and his comments about the rewarding nature of his work, I wonder if this is the portrait of a happy man:  working in a business alongside his family, in a beautiful rural setting, learning new skills, feeling he is making progress, being his own boss and doing something he loves, which is making wine.

Much has been written recently about this elusive emotion called Happiness and how to achieve it. After reviewing several sources in search of a succinct statement to describe the connection between work and happiness that would resonate with Angelos’s comments, the following statement by the late Steve Jobs of Apple Corporation seems to fit the bill:

“ Your work is going to fill a large part of your life and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do…”

Sounds like Angelos Tsangarides – a fortunate man.

 

Reference: Tsangarides Winery.  www.tsangarideswinery.com. Organically produced wine

Metrios Cyprus wine    www.cyprusisland.net

Minthis Hills Golf Club.  www.minthishills.com.
Quote from the late Steve Jobs: Stanford Commencement Speech 2006

Hot off the UK press: Canadian wine and French bubbly

Perusing the newspapers in London on Valentine’s Day weekend, I noticed two recommendations of wines I have written about in elizabethsvines.

Wine recommendations

UK Telegraph Magazine with Hamish Anderson’s wine recommendations

That certainly caught my attention.

Hamish Anderson, a wine writer known for his work as wine buyer for the collection of Tate Museum sites in the UK, publishes his tasting notes in the Food and Drink section of the Telegraph Magazine.

His three wine recommendations for Valentine’s Day included the Meyer Family 2014 Pinot Noir from the Okanagan Valley in British Columbia and Bollinger Rosé Brut.

I like both these wines and have written about them in previous posts so I am pleased to read Mr Anderson’s comments.

It’s amazing the gems one finds casually glancing through the weekend papers.

 

 

 

 

 

 

 

 

 

 

Cyprus: Wine and mythology

We’re back in Cyprus, land of mythology, of Aphrodite rising from the waves. The goddess of love, known as Aphrodite to the Greeks and Venus to the Romans,  was believed to have risen from the sea foam near Paphos at Pétra tou Romioú.

Aphrodite's sea foam?

Could this be Aphrodite’s sea foam?

I remember seeing Sandro Botticelli’s renowned painting of the Birth of Venus (mid 1480’s) at the Uffizi Gallery in Florence and am delighted to think I have seen both the painted interpretation and the physical site of the legend.

In this ancient land of Cyprus, where there are records of settlement at the site of the Sanctuary of Aphrodite at Kouklia, site of Old Paphos, dating from the 15th century BC, and where it seems that often the blue of the sky and the blue of the sea merge into one, the imagination can take flight and anything seems possible.

Cyprus is a treasure trove of archeological sites with their ancient history. We enjoy visiting these places, and stand in awe of the work and artistry of the people who accomplished so much in those ancient times. In January and March 2013, I wrote about the history of wine making in Cyprus and the mosaics in New Paphos at the Archaeological Park by the sea and those posts are in elizabethsvines archives.

Well preserved and in situ, the Paphos mosaics provide insight into life on the island mainly in the Roman period although there are also examples of pebble mosaics from the much earlier Hellenistic period. Not only do the mosaics illustrate flora and fauna, they also illustrate work related to wine making.

I am so interested in mosaics as an art form that I am learning the basics of mosaic making with Sharen Taylor, a highly skilled mosaic artist and conservationist resident in Cyprus.  First coming to the island to undertake professional conservation work, she subsequently conducted a two year historical research project of the Paphos mosaics. Now she dedicates herself to the “cultural heritage of mosaic making” working on commissions and teaching students at her studio in Paphos.

I have been spending hours practising the seven most used cutting techniques for tesserae ( a small block of stone, glass or wood used in mosaic making) and making a sample board, in much the same way my grandmother would have made a sample project of various needlework stitches. My grandmother was an accomplished needlewoman, as I think the expression goes. I won’t make the same claim for my tesserae/glass cutting skills but it’s fun to learn and try: more importantly it’s humbling to appreciate the immense amount of skill required to make the mosaics of people, animals, and life scenes evident at the archeological sites.

All this thinking about mythology, archeology and mosaic making hasn’t dulled my interest in local wines and the local grape varieties of Xinisteri, white grapes and Maratheftiko, black grapes. We will be visiting some local wineries to see how wine making is progressing on the island. In keeping with the art of the possible, the wine industry in Cyprus is enjoying a renaissance and I will share Cyprus wine experiences next time I write.

References

Mosaic artist and conservationist:   Sharen Taylor.  www.sharentaylor.com

Paphos Archeological Park    www.visitpafos.org.cy

Kouklia Archeological Site       http://www.visitpafos.org.cy

Botticelli’s Birth of Venus, Uffizi Gallery, Florence.  www.uffizi.org ( I found it worth checking several sites including Wikipedia to learn more of the story of the painting)