Sun, salt air, and stony hillsides—Greece turns all that into wines with nerve and lift, plus iconic spirits built for long, lazy meals. If you want citrus-bright whites, savory reds, and anise-kissed aperitifs, Greece delivers.
What makes it special
- Native grapes with identity: Assyrtiko, Xinomavro, Agiorgitiko, Moschofilero, Roditis, Savatiano.
- Sea-breeze freshness: Islands and coasts keep acidity high and flavors clean.
- PDO/PGI cues: Clear regional labeling helps you shop smart.
- Signature spirits: Ouzo, tsipouro, and mastiha bring Mediterranean aromatics to the glass.
Grapes and styles to know
- Assyrtiko (Santorini): Electric acidity, lemon peel, salt, smoke. Age-worthy and seafood-ready.
- Xinomavro (Naoussa/Amyndeon): Red cherry, tomato leaf, rose, firm tannin—think Greek cousin to Nebbiolo.
- Agiorgitiko (Nemea): Plum, spice, velvety tannins; crowd-pleasing and versatile.
- Moschofilero (Mantinia): Floral, citrus, ultra-fresh; great aperitif white.
- Retsina (Attica): Savatano- or Roditis-based white seasoned with pine resin—dry, herbal, lemony.
- Samos Muscat / Santorini Vinsanto: Perfumed, sweet wines with real lift.
Regions at a glance
- Santorini (PDO): Benchmark Assyrtiko; also Vinsanto for luscious dessert.
- Naoussa (PDO): Classic Xinomavro—structured, savory, ageable.
- Nemea (PDO): Agiorgitiko in styles from juicy to oak-polished.
- Mantinia (PDO): High-altitude Moschofilero—zesty and aromatic.
- Amyndeon (PDO): Cooler-climate Xinomavro, still and sparkling rosé.
- Crete (PGI): Sun-kissed blends and local grapes (Vidiano, Liatiko) with easy charm.
- Attica (PGI): Home base for modern, clean Retsina.
Spirits and more
- Ouzo: Anise-led, crisp and herbal; louche it with cold water and ice.
- Tsipouro/Tsouma: Grape-based spirit; from clean and neutral to muscat-aromatic.
- Mastiha: Chios mastic liqueur—pine-mint, citrusy, great for spritzes.
- Beer: Crisp Mediterranean lagers; growing craft scene with pale ales and wheats.
Flavor snapshot
Lemon zest, sea spray, wild herbs, stone fruit, red cherry and tomato leaf in reds; anise and mint in ouzo/mastiha. Clean lines, bright acidity, savory finish.
Pairing playbook (veg-forward)
- Assyrtiko/Moschofilero: Greek salad, dolmades, grilled zucchini, lemon potatoes, fried zucchini chips.
- Xinomavro: Tomato pasta, mushroom souvlaki, roasted peppers, aged cheeses.
- Agiorgitiko: Eggplant parm-style dishes, lentil moussaka, herby flatbreads.
- Retsina: Fried mezze, olives, artichokes, lemony dips.
- Ouzo/Mastiha: Salty snacks, cucumber salads, citrusy desserts.
Buying tips
- Want mineral and precise? Pick Santorini Assyrtiko.
- Prefer savory, structured reds? Choose Naoussa Xinomavro.
- Need a plush, flexible red? Go Nemea Agiorgitiko.
- Aperitif lane? Grab Moschofilero or a chilled Retsina.
- Sweet finish? Samos (Muscat) or Vinsanto for honeyed depth with acidity.
Serving notes
- Whites/Retsina/Sparkling: 45–50°F
- Light/medium reds (Agiorgitiko): 58–60°F
- Structured reds (Xinomavro): 60–65°F; brief decant helps
- Ouzo/Mastiha/Tsipouro: Well-chilled; ouzo with cold water over ice
Bottom line
Greece pours brightness with backbone—salty, citrusy whites, savory reds, and aromatic spirits made for mezze. Whether you’re popping Santorini Assyrtiko, pouring Nemea red, or louching ouzo, you get flavor, freshness, and easy pairing.
FAQs
1) Is Retsina still piney and old-school?
Modern Retsina is clean, dry, and more lemon-herbal than heavy pine. Chill it well and pair with salty, fried mezze.
2) Xinomavro or Agiorgitiko—how do I choose?
Pick Xinomavro for savory structure and aging potential; Agiorgitiko for softer fruit and ready-now comfort.
3) What Greek sweet wine should I try first?
Start with Samos Muscat for floral, honeyed richness or Vinsanto from Santorini for dried fruit, caramel, and balancing acidity.
