Greek Wine

Wine has been produced in Greece for over 4,000 years, with ancient winemakers cultivating grapes on the same land that nourishes the vines growing today. The country’s long winemaking history and native grape varieties help set Greek wines apart.

Greek wines are made in various styles, from the minerally Assyrtiko wines of Santorini to the Nemea region’s Agiorgitiko and the robust and tannic Xinomavro of Macedonia. The diversity of Greek wine means there’s always something new to discover, whether to pair with food or enjoy on their own.

For wine lovers, exploring Greek wines means going on a journey through history as you enjoy a host of flavors. If you’re looking for something different and exciting, why not add a Greek wine to your collection?

Greece’s wine regions are spread across the country’s mainland and various beautiful islands. Some of the key wine regions include:

• Santorini—Located in the southern Aegean Sea, Santorini is known for its volcanic soil and Mediterranean climate. The region is famous for the Assyrtiko white grape. Full-bodied wines from here often have high acidity and a distinct mineral character.
• Crete—The largest Greek island, Crete has a hot Mediterranean climate. It is known for various native grapes, including white varieties like Vilana and Vidiano and reds like Kotsifali and Liatiko.
• Naoussa and Amyndeon—These regions in Macedonia, Northern Greece, are known for Xinomavro, a red grape variety. The climate here can vary, but it tends to be cooler and more continental than other parts of Greece.
• Nemea—Located in the Peloponnese, Nemea is known for its Agiorgitiko (Saint George) wines. It has a varied climate, with cooler temperatures in the higher elevations and hotter conditions in the lower areas.
• Thessaly—Located in central Greece, Thessaly is mainly known for its Rapsani wines, which are made from a blend of Xinomavro, Krassato and Stavroto. The region has a continental climate, which is strongly influenced by the presence of Mount Olympus.

Remember, the character of Greek wines can vary based on several factors, including the altitude at which the grapes are grown, the vineyard’s proximity to the sea, its orientation and winemaking methods. Local food culture can also play a role in shaping the style of the wines.

Greece is home to a variety of rich and intriguing red wines. Here are some of the best-known:

• Xinomavro—Often compared to Nebbiolo, Xinomavro is grown in regions like Naoussa and Amyndeon in Macedonia. It produces tannic, full-bodied wines with high acidity. Typical flavors include red berries like raspberries and strawberries, along with earthy notes, spices and sometimes a hint of savory tomato. Xinomavro wines can age well, developing complex tertiary aromas over time.
• Agiorgitiko—Primarily grown in Nemea in the Peloponnese, Agiorgitiko is known for its versatility. These wines range from fresh and fruity to rich and full-bodied, with flavors of red fruits, black cherries and warm spices. With medium acidity and tannins, these wines are approachable and well-balanced.
• Limnio—A native variety from the island of Lemnos in the North Aegean, Limnio is one of the oldest recorded grape varieties. Wines made from Limnio are typically medium-bodied with moderate acidity, featuring red fruit, herbal notes and a touch of spice.
• Mavrodaphne of Patras—This is a sweet, fortified red wine made from the Mavrodaphne grape in the Peloponnese region. It offers intense black cherry, dried fruit, caramel and chocolate flavors with a velvety texture and lingering finish.

Greece boasts a variety of exceptional white wines. Here are some of the most popular:

• Assyrtiko—Native to the island of Santorini, Assyrtiko is a high-acidity grape that produces dry, medium to full-bodied white wines. The wine often showcases a unique minerality with citrus flavors, coastal saline notes and the occasional hint of smoke. They have a rich texture that can feel almost oily or creamy on the palate.
• Moschofilero—This aromatic grape variety is primarily grown in the Peloponnese peninsula. Wines made from Moschofilero grapes are typically light-bodied, with high acidity and aromatic notes of rose petals, citrus fruits and spices.
• Roditis—This pink-skinned grape is grown throughout Greece but is mainly associated with Patras in the Peloponnese peninsula. Roditis wines are often light-bodied, with moderate acidity and flavors of citrus, apple and a hint of spice.
• Savatiano—This is Greece’s most widely planted white grape, grown mainly in Attica. Savatiano wines typically have juicy stone fruits, citrus and sometimes honey flavors and moderate acidity.

Greek food is as varied as it is delicious, influenced by a long history of maritime trade. Local cuisine has a considerable influence over local wines, with winemakers aiming to create wines that pair deliciously with a range of dishes, balancing flavors and creating classic regional pairings.

With the diversity of styles and flavors available, Greek wines pair wonderfully with various foods. Why not try these combinations?

• Xinomavro—Xinomavro’s high acidity and tannins pair well with rich, fatty meats. Try this red wine with roast lamb, where its acidity can cut through the fat, and its robust flavors complement the savory meat and herb flavors.
• Agiorgitiko—This red wine’s medium body and fruitiness make it a great partner for grilled pork sausages, balancing the spicy and fatty flavors of the dish.
• Assyrtiko— Known for its mineral and citrus character, Assyrtiko is a white wine that pairs well with fresh seafood like grilled octopus. The wine’s acidity complements the seafood, and its minerality mirrors the salty flavors.
• Moschofilero—A white wine with floral and citrus notes, Moschofilero goes well with light salads or dishes with citrus flavors like lemon.
• Roditis—With its moderate acidity and citrus flavors, Roditis pairs deliciously with simple grilled fish such as sea bass or cod. The white wine’s acidity and brightness balance the dish and complement the delicate flavors of the fish.