Wine Regions
Food & Wine

Wine Regions

Assyrtiko, Agiorgitiko and vineyards worth an afternoon

Overview

Greek wine has changed enormously in twenty years. Indigenous grapes that nearly disappeared are now the country's calling card, and most serious wineries welcome visitors with short, inexpensive tastings. One vineyard afternoon fits easily into almost any itinerary.

What to try

Assyrtiko (Santorini)

Bone-dry, mineral and high in acidity, grown in basket-shaped vines on volcanic soil. Also try Vinsanto, the island's sun-dried sweet wine.

Agiorgitiko (Nemea)

Soft, dark-fruited red from the Peloponnese, easy to like and easy to drink with grilled meat.

Xinomavro (Naoussa)

Northern Greece's serious red — structured and tannic, often compared to Nebbiolo.

Moschofilero & Malagousia

Aromatic whites from Mantinia and Macedonia, excellent with mezedes and seafood.

Cretan varieties

Vidiano, Liatiko and Kotsifali, increasingly bottled on their own by small island producers.

Where to find it

Santorini

A dozen visitable wineries inland around Pyrgos, Megalochori and Exo Gonia, most with caldera or vineyard views.

Nemea, Peloponnese

An easy day from Athens or Nafplio, with several estates within a short drive of each other.

Naoussa & Northern Greece

Xinomavro country, best combined with a couple of nights in the region.

Crete

Wineries in the Peza and Archanes areas outside Heraklion, usually paired with long lunches.

Practical tips

  • Book tastings a day or two ahead in summer; small wineries have limited slots.
  • Use a driver or private transfer — tasting rooms are spread out and drink-driving limits are strict.
  • Most wineries ship, which is easier than fitting bottles into hand luggage.
  • Visit late afternoon on Santorini: cooler, quieter, and the light over the vines is the point.

Related guides

Keep exploring

Browse the rest of the Food & Wine section, or find a food tour or tasting to book.