Wine from Greece

Greece is one of the world’s oldest wine cultures: archaeological evidence points to wine production around 6,500 years ago. In antiquity, Greek wines travelled throughout the Mediterranean, while exports from Crete and Monemvasia remained important in the Middle Ages. Today’s wine scene is both deeply local and remarkably varied, shaped by mountain vineyards, islands, limestone soils and cooling maritime winds.

Its quality rules follow the European framework. Protected Designations of Origin are PDOs; the traditional term OPAP may also appear on labels. Protected Geographical Indications, or PGIs, generally allow greater freedom in grape varieties and winemaking. For buyers, origin and altitude are especially useful clues: many vineyards sit on slopes or plateaux, where cool nights preserve freshness in a warm climate.

Santorini is the country’s benchmark for dry white wine. Its old, often basket-trained vines on volcanic soils produce Assyrtiko with lemon, saline notes, smoky mineral character and notably firm acidity. Athiri and Aidani may play supporting roles. On the mainland, Savatiano is central to Attiki and to retsina, the traditional style in which pine resin is part of the wine. Modern dry Savatiano can also be fresh and nuanced. Roditis makes light, lively whites, notably in Achaia and the Peloponnese.

For reds, Agiorgitiko from Nemea and Xinomavro from Naoussa and Amyndeon are the leading names. Agiorgitiko ranges from easy red-fruited wines to concentrated, oak-matured examples. Xinomavro is more structured, with high acidity and tannin, often showing cherry, tomato, olive and spice; serious bottles can age well. Macedonia, Drama and Chalkidiki combine native varieties with Cabernet Sauvignon, Merlot and Syrah. Crete and the Peloponnese also offer a broad meeting point of local traditions and modern styles. Expect wines with energy and real affinity for food, defined more by freshness and place than simple ripeness.