Public interest in wine in Cyprus has recorded a significant increase over the past 15 years, both in local production and indigenous grape varieties, as well as in the continuously expanding international vineyard, according to Heracles Christoforou, founding member and Vice President of the Cyprus Sommeliers Association (CY SOMMS).

Alongside the rise in interest, recognition of professional sommeliers has also increased. There are currently around 160 sommeliers in Cyprus, Mr Christoforou noted.

Mr Christoforou said that new countries are entering wine production dynamically, expanding available choices and enriching the consumer’s wine experience. At the same time, restaurants and hotels are now placing greater emphasis on their wine lists, which increasingly include Cypriot and Greek wines, as well as labels from both the Old and New World.

Mr Christoforou expressed satisfaction that professional sommeliers are becoming increasingly accepted in their role, both by managers and owners of hospitality venues and by consumers, who now trust and seek the advice of a wine professional. He clarified, however, that this acceptance does not always translate into employment.

The number of sommeliers in Cyprus stands at approximately 160, he reiterated. Asked whether relevant training programmes are available locally, Mr Christoforou explained that such programmes do exist but are offered through private courses, not directly through the Cyprus Sommeliers Association.

“As an association,” he said, “we organise three levels of examinations through the International Sommeliers Association.”

Asked whether one can make a living from the profession, Mr Christoforou replied in the affirmative, noting that it is a profession currently on the rise in Cyprus. He pointed out that restaurants and hotels are actively seeking sommeliers to work in hotel restaurants or within the wider food and beverage industry.

Regarding wine varieties preferred by consumers, Mr Christoforou said that Xynisteri, as well as Morokanella (or Mavrokanella), dominate among white indigenous Cypriot varieties, while Maratheftiko and Yiannoudi are the leading red varieties.

As for wines imported into Cyprus, he noted that labels are available from France, Italy, and Spain, as well as from the New World, including the United States, Chile, New Zealand, and Uruguay, effectively covering producers from across the globe.

Referring to CY SOMMS, Mr Christoforou said that for 23 years it has been the leading body promoting the art of sommelier practice in Cyprus. From its establishment in 2001 to its renewal and re-registration as an association in 2024, the organisation has evolved into a reference point for those wishing to serve the world of wine with knowledge and professionalism.

The Association’s activities focus on the promotion, visibility, and education of the sommelier profession through training workshops, seminars on wine and spirits service, and education on food and wine pairing.

In addition, CY SOMMS organises the Best Young Sommelier of Cyprus and Best Sommelier of Cyprus competitions, through which the country’s top sommeliers are identified. Winners go on to represent Cyprus at European and global competitions.

The Association also cooperates with the International Sommeliers Association (ASI), participating in international training bootcamps and certification programmes, as well as with other institutions and training schools to promote Cypriot wine both domestically and internationally.

Sommelier practice, Mr Christoforou concluded, is an emerging profession within the hospitality and catering industry, offering significant prospects for growth and advancement.