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Cyprus isn’t just known for its beaches and ancient ruins—it’s also home to a liquid legend. If you’ve ever explored Cyprus food culture or delved into Cyprus gastronomy, you’ve probably heard whispers about a sweet, golden elixir called Commandaria. It’s not just a wine—it’s a piece of history in a bottle.
Commandaria proudly holds the title of the world’s oldest named wine still in production. We’re talking about a legacy that dates back to 800 BC, when ancient Cypriots were already cultivating vines and producing a syrupy, fortified wine known then as ‘Cypriot Nama.’
The name ‘Commandaria’ came much later, during the Crusades in the 12th century.
In 1191, Richard the Lionheart celebrated both his conquest of Cyprus and his marriage to Berengaria of Navarre in Limassol with a hearty toast of Commandaria.
He famously called it “the wine of kings and the king of wines.” Not a bad endorsement.
The name Commandaria originates from the La Grande Commanderie, the feudal command post of the Knights of St. John and later the Knights Templar. Kolossi Castle, near modern-day Limassol, was their HQ—and the heart of Commandaria wine production.
The wine took on its name from this region.
Even after selling Cyprus to Guy de Lusignan, the knights kept Kolossi and continued producing the wine.
In the 13th century, Commandaria made headlines again—this time in France. It won the first documented wine tasting competition, The Battle of the Wines, hosted by King Philip Augustus. It beat dozens of European contenders. A medieval mic-drop.
Commandaria’s recipe hasn’t changed much in over 3,000 years. That’s not just romanticism—it’s literally protected under EU regulations, and the process is closely tied to 14 designated wine-growing villages in Cyprus.
Mavro (red) and Xynisteri (white) grapes are harvested late in the season.
They’re then sun-dried to concentrate sugars—think raisins on the vine.
Once dried, the grapes are pressed, and the rich juice is collected.
Fermentation takes place in stainless steel tanks or traditional clay vessels (pitharia), preserving those caramelised, sun-baked flavours.
The result? A wine that’s somewhere between sherry and port, with deep amber hues and flavours of dried fruit, honey, and spice.
If you’re exploring the island and immersing yourself in Cyprus gastronomy, a tasting of Commandaria should be high on your list of things to do.
You can visit Kolossi Castle to soak in the history.
Many wineries in the Commandaria region offer tours and tastings.
Look for labels with Protected Designation of Origin (PDO) status to ensure authenticity.
Pair Commandaria with:
Traditional Cypriot desserts like soutzoukos or baklava
A strong aged cheese
Or sip it solo as a meditative after-dinner drink
Living in Cyprus or just visiting, Commandaria is more than just a drink. It’s a symbol of endurance and identity. The best part? You can take it home.
Bottles are widely available in local shops and airports.
It makes for a thoughtful, authentic gift.
Some limited editions even come in beautifully designed bottles reflecting Cyprus’s medieval past.
If you’re planning to explore Commandaria firsthand, visiting the 14 Commandaria villages is one of the most enriching things to do for wine lovers and fans of Cyprus gastronomy. These villages are nestled in the foothills of the Troodos Mountains and include places like Kalo Chorio, Zoopigi, and Agios Mamas. Each has its own charm, winery, and story to tell.
Kalo Chorio: Often considered the heart of the Commandaria region, this village is home to historic wine presses and charming stone houses.
Zoopigi: Known for its stunning views and traditional wine storage amphorae.
Agios Mamas: Offers a small local museum dedicated to Commandaria and traditional winemaking equipment.
The Commandaria Wine Route, promoted by the Cyprus Tourism Organisation, links these villages through scenic drives and guided tastings. It’s the perfect way to combine history, gastronomy, and local culture—all while sipping your way through Cyprus.
While Commandaria has ancient roots, modern chefs and mixologists across Cyprus are giving it a new lease on life.
Cooking with Commandaria: It’s used to create rich sauces for pork or duck, adding a sweet, wine-glazed depth of flavour.
Commandaria cocktails: Some bars blend it with bitters or citrus to craft elegant after-dinner drinks.
Desserts: It’s drizzled over panna cotta, poached pears, or even used in chocolate truffles for a Cypriot twist on gourmet sweets.
This blend of tradition and innovation is what makes Commandaria a symbol of living Cyprus gastronomy—where history inspires creativity, and age-old ingredients find new expression.
Commandaria is more than a wine; it’s woven into the cultural fabric of Cyprus. Weddings, name days, and religious festivals across the island often feature this historic drink, passed around in small glasses as a gesture of hospitality and honour.
Weddings and Festive Tables: In many rural villages, Commandaria is poured alongside the wedding koufeta (sugared almonds) and offered to guests during blessings.
Easter Celebrations: It’s not uncommon for families to toast with Commandaria at the Easter table, pairing it with flaounes, the traditional Cypriot cheese-filled pastries.
Feasts of the Saints: During name days or local feasts for saints (like Agios Georgios or Panagia), Commandaria flows generously as families open their homes to neighbours and friends.
These rituals highlight the deep respect Cypriots have for tradition—and how Commandaria, even today, plays an active role in living Cyprus food culture.
Though rooted in Cyprus, Commandaria’s reputation has spread internationally. It’s a staple in many Mediterranean wine lists and increasingly sought after by sommeliers looking to add historical depth to their dessert wine selections.
Exports: Commandaria is now exported to markets across Europe, the Middle East, and North America. Enthusiasts appreciate not just the flavour, but the story in every bottle.
Wine Awards: Many Commandaria producers have won gold at international wine competitions, including the Decanter World Wine Awards and the Mundus Vini.
Wine Museums and Events: The Cyprus Wine Museum in Erimi offers exhibitions focused on Commandaria’s evolution. Annual wine festivals in Limassol and nearby villages celebrate the region’s achievements.
This growing appreciation means that the wine is no longer a hidden gem—it’s stepping confidently onto the world stage.
Commandaria is not just a wine—it’s a sip of Cypriot soul. Through wars, empires, and centuries of change, it’s remained a golden thread in the story of Cyprus food and Cyprus gastronomy.
So whether you’re wandering through sun-soaked vineyards, exploring the knightly halls of Kolossi, or enjoying a glass at sunset, raise your glass to Commandaria—the wine that’s outlived kingdoms and continues to charm every palate it touches.
1. What makes Commandaria unique?
It’s the world’s oldest wine still in production, made with sun-dried Mavro and Xynisteri grapes and crafted the same way for over 3,000 years.
2. Where is Commandaria made?
In 14 designated villages around Kolossi in the Limassol district, also known as the Commandaria region.
3. What does Commandaria taste like?
It has rich notes of dried figs, caramel, honey, and spice—similar to a sweet sherry or tawny port.
4. Can I visit Commandaria wineries in Cyprus?
Yes! Many wineries in the region offer tastings, and Kolossi Castle provides historical context.
5. Is Commandaria a good souvenir?
Absolutely. It’s affordable, authentic, and steeped in Cyprus gastronomy and cultural heritage.
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