Better class hotels, relying mostly onvacationers, are closed in winter. The Cyclades do not differmuch from the mainland in cooking. Tinos has fairly goodcharcuterie. If you happen to call at Amorgos you can try theirfava, a pur6e of beans and oil, quite tasty. The only cheese ofsome distinction is kopanista, pride of Mykonos which reminds oneof peppery butter. While going primitive on that island you should tastetheir various vegetable pies. The best Turkish Delight in Greece comesfrom Syros and the same can be said of Sifnos for honey-pies (melopita)and cakes (melomakarona). The volcanic soil of these islands is favorable to the cultivation of grapes and their wines are justly famous:Paros and Naxos produce a dry red, Santorin the dark Nichteri and thewhite Vissanto. Kea has chosen a promising French name: Bouquet.You can round off a meal with a lemon liqueur, Kitra a native of Naxos.