Region Guide
Greece
Reviewed by Morgan Dannels, Head Sommelier · Last updated May 14, 2026
Sip Tip
Greece has over 300 indigenous grape varieties, many of which exist nowhere else on earth, making it one of the most genetically diverse wine countries in the world despite its relatively small size.
Greece claims more than 200 native grape varieties, most of which grow nowhere else. They handle heat and drought with ease and give the country a distinct identity in export markets. Three varieties carry the country's reputation abroad: Assyrtiko (Santorini), Xinomavro (Naoussa), and Agiorgitiko (Nemea). Each is tied to a single region and fills a different slot on a wine list.
The finest vineyards occupy higher ground or coastal strips where altitude and sea breezes temper the summer heat. Rain is scarce once the growing season begins, and the east sits in a rain shadow with little water for irrigation, making drought a constant concern. Most PDO-labeled wines demand indigenous grapes, so bottles from Greece deliver flavours you won't find elsewhere.
What grapes is Greece known for?
Assyrtiko is the flagship white, grown on the windswept volcanic island of Santorini. Expect taut, mineral-driven wines marked by intense lemon and peach flavours and nervy acidity. Xinomavro is the cellar-worthy red from Naoussa in Macedonia, often compared to Nebbiolo: firm tannins, sharp acidity, and a pale hue that turns brick-orange early in life. Given time, it builds layered aromatics of dried herbs and forest floor. Agiorgitiko is the more approachable red from Nemea in the Peloponnese: rich ruby colour, ripe tannins without harsh edges, restrained acidity, and warm spice layered over cherry and plum; it pairs naturally with new oak. Vineyards at middle elevations deliver the finest fruit; hotter lower sites trend toward overripe flavours, while cooler high-altitude plots contribute acidity and are often used for rosé or blending.
What wine should you buy from Greece?
Santorini Assyrtiko is the obvious first buy at $25 to $60, offering salinity and tension built for seafood. Look for labels from Sigalas, Argyros, Hatzidakis, or Gaia. Vinsanto runs $35 to $80 per half-bottle; grapes are dried in the sun for up to two weeks, then barrel-aged at least two years, delivering rich sweetness balanced by bright acidity, often priced below comparable botrytis-affected sweet wines. Naoussa Xinomavro is the Nebbiolo parallel for drinkers who prize structure and aging potential, $25 to $50; Boutari, Kir-Yianni, Foundi, and Thymiopoulos are reliable names. Nemea Agiorgitiko is the friendlier red for guests who enjoy Pinot Noir but want something fresh, $20 to $40; Skouras and Gaia deliver consistent quality.
What food pairs with Greece wine?
Assyrtiko's salinity and acid make it a natural partner for raw shellfish, charred seafood, and anything cured in brine. Vinsanto's caramel sweetness and cutting acidity stand up to rich liver preparations, pungent blues, nutty pastries, and long-aged cheeses. Xinomavro's grip and savoury depth call for slow-roasted lamb, earthy mushroom preparations, and aged sheep's-milk cheeses. Agiorgitiko bridges the gap for drinkers who enjoy Pinot Noir or gentler Sangiovese and want an approachable introduction to Greek reds.
- •Assyrtiko: oysters, grilled fish, salt-cured vegetables
- •Xinomavro: roast lamb, mushroom dishes, aged hard cheese
- •Agiorgitiko: pairs well with Mediterranean roasts and braises
Sommelier's Take
Guests with long memories may recall harsh retsina from decades past. Open with Assyrtiko or Xinomavro and let the wine do the talking; today's Greek producers have moved far beyond that stereotype.