First as head of SGS Oenlogie and then running his own company, Burgundia Oenologie, Kyriakos consults domaines throughout the world on how "to modernize their way of working and refine the style of their wines."
In his capacity as a consultant, Kyriakos has spent a myriad of years helping Cypriot wineries fine-tune their wines, combining "the rigor and objectivity of the researcher with a grain of philosophy applied to the most advanced concepts, while being constantly on the ground."
We recently had the chance to break bread and share some wine with Kyriakos as part of an event sponsored by Kyperounda Winery, so we thought it'd be wise to get his take on everything that's transpiring in The Rock's wine scene. À votre santé!
Why wine?
Wine and vines are my passion since my youth. My love for wine and vines is a result of my love for nature.
First wine that really captured your attention? How old were you?
The wine that first caught my attention in Greece was Rapsani 1979 when I was 20 years old and then in Burgundy, the one big wine that impressed me, was Musigny Grand Cru 1990, Comte De Vogue, when I was 33.
All-time favorite bottle of wine?
All-time favorite wine is Montrachet for whites and Musigny for the reds.
Favorite wine-producing region? Why?
My favorite wine-producing region is Burgundy. I live and work there for 37 years now and I was a part of the wine revolution.
Your favorite food-and-wine pairing?
My favorite food-wine pairing is lobster with Pullingy Montrachet Premier Cru La Truffière.
What is Cyprus missing when it comes to wine?
The most important thing that is missing from the Cyprus wine industry is a given value to the local varieties of wine like Xinisteri, Promara, Maratheftiko, Giannoudi... and also to produce wine in different "terroirs."
What do you foresee for Cyprus’s wine industry?
Cyprus wines already won the local market after 10 years of quality progress and now is the right time to export the wines abroad.
What do you enjoy most about your work in the food & wine world?
My favorite part of my job is meeting different people in different countries all over the world and sharing with them the same love and care for vineyards and wines.
What is your “Five Year Plan” for your career in the wine industry?
My Five Year Plan is to discover new lands of wines and meet new people.
Who is your favorite wine personality? Why?
My favorite wine personality is Pablo Alvarez from Vega Sicilia who succeeded to create a myth around his wines.
Any embarrassing episodes involving spilled wine, corkscrews, sommeliers or drunken behavior?
An awkward situation that very often happens is when sommeliers are insisting on their opinion about my wine selection with a "class" about what is wine and vintage.
Of course, your all-time favorite island wine?
My all-time classic favorite island wine is Assyrtiko from Santorini and my favorite coffee is Kona from Hawaii, both volcanic!
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