WINE – DISTILLED SPIRITS

Viticulture in Greece dates back to the 2nd millennium BCE, with archaeological evidence of winemaking in Mycenaean times. However, the most significant records on wine come from the Classical period, when it had become an integral part of cultural and social life.

Wine also played an important role in religious life. Dionysos, the god and protector of wine and vineyards, joy and theatre, was worshipped by the ancient Greeks, while the Dionysia was a major festival with dances, theatrical performances and celebrations where wine played a central role. Its production, consumption, and connection to religious rituals, feasts, and symposia made wine not only a staple of the diet, but also a key aspect of social interaction and hospitality.

Thousands of years later, Greeks may no longer worship Dionysus, but wine still holds a central place on their tables, and Greek wines have made their way to international markets. Greek wine is now gaining international recognition for its quality, and Greek producers have revived forgotten varieties or created new ones, implementing winemaking techniques that combine traditional and modern methods. Today, Greece is one of the leading wine producers in the European Union, and wine is an important part of the tourism industry.

Numerous indigenous grape varieties, known for their diversity and resilience to different climatic conditions, are cultivated across the country, benefiting from unique microclimates and soil characteristics. Some varieties are ancient – deeply rooted in Greece’s history – while others have been developed more recently.

Crete is home to a wide range of local varieties, reflecting the island’s rich cultural heritage and unique terroir. From kotsifali and vidiano to liatiko and thrapsathiri, the wines of Crete are exceptional, with a variety of flavours and aromas that embody the island’s authenticity.

A little to the north is Santorini, which, with its volcanic soil, produces the wines that first put Greek viticulture on the global map. Here, we find sweet vinsanto wine, assyrtiko and organic athiri.

The wines of Nemea stand out in the Peloponnese, a region that produces a number of remarkable varieties, such as moschofilero, kydonitsa, roditis and the famous mavrodaphne.

In northern Greece, Naoussa is famous for its xinomavro, with high acidity and intense tannins; Kilkis for its goumenisa and negoska, two wines which in recent years have gained more and more admirers; and Tyrnavos for its perfected rosé version of the limniona variety.

These are just some of the wines produced by Greece, but the country is also renowned for its distilled spirits, with ouzo – produced only in Greece – being the most famous. It is made on the island of Lesvos, and its aroma of anise never fails to enchant.

Also in the North Aegean, we cannot but mention Chios mastic liqueur, which is traditionally produced only on the island of Chios. Of course, in many areas of Greece, tsipouro is always on the table, inextricably linked with Greek hospitality and entertainment, with Tyrnavos tsipouro being the most famous. Cretan tsikoudia, an essential element of the island’s hospitality, is also considered a noteworthy spirit. Often served to guests as a gesture of friendship and welcome, it is also very popular at various celebrations and family gatherings. In fact, in many areas of Crete, the production and distillation of tsikoudia is a traditional family activity that is passed down from generation to generation.