Wine

Greece is one of the oldest wine-producing countries in the world — wine was cultivated here over 6,500 years ago. After decades of mediocrity, Greek wine is experiencing a renaissance: Young winemakers combine indigenous grape varieties with modern methods and produce wines that excite international critics.

The Most Important Grape Varieties

• Assyrtiko: THE Greek white wine — mineral, acidic, bone-dry. Best from Santorini, where the vines grow in a basket shape (Kouloura) on the ground to withstand the wind. Volcanic soil gives the wine unique minerality.
• Moschofilero: Aromatic white wine from the Peloponnese (Mantinia) — rose scent, light, perfect as an aperitif.
• Malagousia: Rediscovered grape variety — exotic, fragrant, modern. A secret tip.
• Agiorgitiko (St. George): The most important red wine — from Nemea (Peloponnese). Velvety, fruit-driven, from simple-fruity to complex-matured.
• Xinomavro: "Sour Black" — the Greek Nebbiolo. From Naoussa (northern Greece), tannic, age-worthy, for connoisseurs.
• Mavrodaphne: Sweet red wine from Patras — dessert wine, often paired with chocolate.

Retsina — Love or Hate

Retsina — white wine with resin — is Greece's most polarizing drink. The tradition dates back to antiquity (resin was used to seal amphorae). Traditional Retsina tastes like turpentine — no wonder it has a bad reputation. But: Modern winemakers produce craft Retsina with a subtle resin note that pairs surprisingly well with seafood and meze. Try it — but not the plastic bottle from the supermarket.