2nd – 11th September 2011
“Drink Wine, It Gives You Life”

The Limassol (Lemesos) Wine Festival in Cyprus takes place every year for two weeks from late August into September. The festival which

Limassol Wine Festival Entrance

attracts thousands of visitors takes place in the Limassol Municipal Gardens which are located on the east side of the town by the sea. Entrance to the festival is via three entrances. The south entrance has a giant statue of a Cypriot winegrower in traditional costume. The festival kicks off with the traditional pressing (treading) of the grapes which is a spectacle not to be missed on your direct holidays to Cyprus in September.

Cyprus has been producing wine for over 4000 years hence the festival, which dates back to ancient times, is dedicated to Dionysos, the God of Wine and to Aphrodite, the Goddess of Beauty and Love.

Scores of Limassol wineries and vineyards display their locally produced wine which can be sampled free of charge. Theatrical performances, folkloric dances and songs are performed to visitors by local and international artistic groups. And of course there is plenty of sampling of the local cuisine and wines such as Muscats, pine-flavoured Retsinas and the renowned dessert wine Commanderia. Other entertainment includes orchestral performances, magic and comedy shows. Visitors on their bargain holidays to Cyprus will not be disappointed by this friendly atmospheric festival.

Limassol

Because Cyprus has been under the control of lots of different nations throughout its long history, it’s unique cuisine has been influenced by the like of Britain, Greece, Turkey, Armenia, Syria, Lebanon, France and Italy.

Cypriots make the most of their fresh produce and the abundant seafood, vegetables, pulses, grains and meat that make up the basis of the Cypriot diet.

Meze

The traditional Meze is one of the most famous concepts behind the way Cypriots eat. Dining meze-style is a great way to try a wide variety of Cypriot cuisine.

A traditional meze session could include dips like tahini, taramasalata and plenty of bread, olives, spanakopita (a spinach and feta cheese pie wrapped in filo pastry), vine leaves stuffed with rice and meat, yemista (stuffed vegetables with lots of garlic), casseroles and stews, and the famous souvla (chunks of meat threaded on a spit and grilled over charcoal).

Because Cyprus has a dry, sunny climate herbs, figs, dates, almonds, olives and beans thrive. Tomatoes, peppers, aubergines and avocados grow all over the island and form the basis of a lot of Cypriot dishes. During the summer months black cherries, apricots, grapes, peaches, nectarines, and green and purple figs thrive and will be on many a Cypriot menu.

Halloumi

Halloumi is the famous traditional white cheese of Cyprus (made from sheep’s milk) which has been made on the island for hundreds of years. Halloumi is a very versatile cheese and is eaten in Cyprus grilled, fried (in slices as part of a cooked breakfast), in salads, and stuffed inside ravioli.

Lamb and beef are popular all over the island but pork is only eaten on the Greek side, due to the religious beliefs of many Turkish Cypriots. Goat and chicken are also popular. Seafood from the Mediterranean is eaten all year round and includes sardines, calamari, octopus, whitebait, sea bass and swordfish.

Kafenio

Cypriots drink a lot of strong, sweet coffee in kafenio, their local coffee shops. Coffee is normally served with a glass of water on the side.

Wine has been produced in Cyprus for thousands of years, the island being famous for Commanderia, a sweet dessert wine.