Commandaria

Commandaria is an amber-coloured dessert wine made from sun-dried Mavro and Xynisteri grapes in the Commandaria region on the foothills of the Troodos Mountains in southern Cyprus. Its name dates back to the 12th century and the era of the Crusades, and it is considered the oldest wine still produced today under a known name.

How is Commandaria made?

Only the island's two native grapes are used: red Mavro and white Xynisteri. The grapes are left to fully ripen on the vine, then spread out in the sun after harvest to concentrate their sugars. The pressed must is then fermented; fermentation naturally stops at a high alcohol level, and the wine is often further fortified with grape spirit. Production must take place in 14 designated villages in the region, and the wine is required by law to age for at least two years in oak barrels.

Where does the name come from?

The Cypriot wine made from dried grapes was described by the Greek poet Hesiod around 800 BC. During the Crusader era, the large estate around Kolossi near Limassol, headquarters first of the Knights Templar and then the Knights Hospitaller, was known as the "Grande Commanderie"; the wine produced in this area and sent to the courts of Europe took the region's name.

How should it be served, and what food does it pair with?

As with dessert wines generally, it can be served in small glasses, lightly chilled, after a meal. Nuts, dried-fruit and chocolate desserts, and mature cheeses pair well with Commandaria's rich, sweet character.