Greece, like most of the wine-producing countries, is participating in the
modern wine world's efforts to elevate the quality and ensure the consistency of its wines. Major producers
like Tsantalis, Kourtakis and Boutari maintain some extremely modern wineries using state-of-the-art technology.
Other estates are experimenting with blends of native Greek and imported French varieties.
In the European Union, Greece's wine laws undergo a strict policy to conform
to those of other member countries. Among the best known native Greek red varieties are: Xynomavro
a black grape from Northern Greece that is at its best after some aging. Agioritiko (Saint George's
grape), a red grape that produces fruitier wines low in acidity. As for white varieties, the most popular
appear to be Assyrtico, from the island of Santorini, known mainly for its acidity and crisp apple
and citrus flavours. Roditis is found throughout Greece, but especially in the Peloponnese, and it
is at its best at higher altitudes, Like Assyrtico, it's quite high in acidity.
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Northern Greece
Some of the finest wines come from Naoussa in Greek Macedonia. There is also
a good deal of newer international style wines, where quality and price seem to go hand in hand (for example,
those from the Cotes de Melitin in Sithonia (home of Domaine Caras) as well as those from Drama in Thrace).
Here, wines are often made from blends of native Greek and imported French varieties.
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Peloponnese
Nemea seems to be the major appellation, where intense dry red wines are
produced from Agioritiko grapes. On the north coast, the Patras appellation is known for dry white wines
made from Roditis.
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Aegean Islands
The island of Santorini has earned a reputation for its dry white wine made
chiefly from Assyrtico. Moving east, to the island of Samos, we find what is possibly Greece's most famous
wine after Retsina, Muscat of Samos. This wine appears in three styles, the finest being Samos Nectar, made
from sun-dried grapes and reaching an alcohol content of 14%.
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Sterea
From the southern part of central Greece comes Retsina (which is also made
throughout the country but only for local drinking). This mouth puckering dry wine is made from a blend of
Savatiano and either Roditis or Assyrtico. The resin taste comes from pieces of pine resin that are added
to the must and remain there until they are separated along with the other solids when the wine is first
racked.
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Below there is a selection of some of the finest Greek wines:
| White Wines |
| Greek Name |
Temperature |
Description |
| Moschato Limnou |
10 degrees |
dry wine variety with full flavour ideal as an aperitif with food that has fruity flavour |
| Roditis |
11 degrees |
a well-known white wine variety with a particular taste, goes with fish, white meat, and fruits |
| Moschofilero |
10 degrees |
a kind of white wine with a distinguishing fruity flavour , perfect with fish and fruits |
| Retsina |
11-12 degrees |
made with pine-needle resin goes well with fried small fish and calamari |
| Athiri-Asirtiko |
11-12 degrees |
dry white wine with strong flavour, perfect with fish and octopus, also with light white meat |
| Xynomavro |
10-11 degrees |
it has an intense light yellow colour and goes well with seafood, fish and white meat |
| Zitsa |
11 degrees |
a dry white wine, with a light fizzy texture, perfect with any kind of Greek cooking |
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According to the general rule, red wine is primarily served with meat and other types of
intense food flavours. As with the above types, in order to appreciate its aroma and taste, it's best to be
served with the appropriate kind of food, at the appropriate temperature.
| Red Wines |
| Greek Name |
Temperature |
Description |
| Syrah |
18 degrees |
red wine that goes well with strong flavoured meat and intense sauces. A wine that can be "aged" |
| Aghioritiko Nemeas |
18 degrees |
deep scarlet colour, rich aroma and taste, is ideal with red meat and cheese with strong taste |
| Xynomavro Naousas |
18 degrees |
dry with rich fruity taste and accompanies red meat cooked and cheese with strong taste |
| Andilaria Santorinis |
16-18 degrees |
a dry wine variety with high acidity. It goes well with meat cooked in red sauce and cheese |
| Cabernet Sauvignon |
18 degrees |
has a deep bright scarlet colour, as well as rich taste and aroma. It usually accompanies red sauce meat |
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Rose wine is regarded as a very diverse type of drink, as it can satisfy everybody, those
who like meat and those who like fish alike
| Rose wines |
| Greek Name |
Temperature |
Description |
| Kokkineli Limnou |
10 degrees |
an intensely flavoured wine that is great with light food ,fish cooked in red sauce and baked meat |
| Roditis Patron |
11 degrees |
an aromatic and strong rose wine, goes well with white meat, as well as fish |
| Zitsa |
12 degrees |
wine with a distinctive fresh and slightly acidic taste, goes along with all kinds of Greek spicy food |
| Moschofilero Rose |
11 degrees |
another intense aromatic and fruity type of wine that accompanies food with light flavours |
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This type of wine is normally served as an aperitif
| Sweet wines |
| Greek Name |
Temperature |
Description |
| Mavrodafni |
12 degrees |
an "oak-aged" kind of wine and is served as an aperitif |
| Visanto |
13 degrees |
It's a red wine produced in Santorini with 45 Q/lt sugar content and is served as an aperitif |
| Imiglykon Nemeas |
18 degrees |
semi-sweet kind of red wine. It goes with meat cooked in intense sauces and cheese |
| Moschato Glyko |
11 degrees |
light yellow colour and rich flavour. It's ideal with sweet flavours and can also be served as an aperitif |
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Local spirits include ouzo, an aniseed-based clear spirit to which water is added and very
similar to the French pasties. Local brandy is sharp and fiery. Greek coffee is served thick and strong, and
sugared according to taste. Greek beer is a light Pilsner type. Visitors may be required to pay for each drink
if seated some way from the bar.
Opening hours vary according to the region and local laws.
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