In late autumn 2025, I was fortunate enough to spend the dying days of summer in Greece. Whilst in Athens, I attended a wine tasting, and now after much reflection, I want to consider it further and write about it.
Looking back is often bittersweet – we recall the good and the bad. This wasn’t my first wine tasting. However, it was the first time I’d experienced an event focused solely on Greek vines, and the regional wines they produce.
The experience at Athens Wine Tasting
Entering through a random door off Tournavitou street, next to some spectacular street art that advertises Athens Wine Tasting, we stepped into what initially appeared to be a shop front. Eyes adjusting to life after the brilliant glare from the Athenian sun, we noticed the large ‘U’ shaped table in the room, surrounded by high bar stool style seats.
We popped ourselves onto two stools to the left, and made ourselves comfortable. Directly opposite and to our right, a family visiting Greece from America were just beginning their adventure. We were envious. Our days in the sun were all but over. We were flying home in two days, and this wine tasting was our last hurrah in Athens.
Our last day is always dedicated to stuffing our suitcases FULL of goodies. Always. It’s a long process.
Which wines were in the tasting in Athens:
To start, we discussed just what would be happening, which wines we would be sampling, and how things were to proceed, and briefly about the cheese paired with the wines.
I was slightly dismayed to hear it would be three white wines, as I’m not a big fan of white wine, and two reds.
Placed before us were two sheets for tasting notes, covering the essential aspects:
- ‘Look’
- ‘Smell’
- ‘Taste’
- ‘Vintage Details’
As each wine came out we briefly talked about where the vineyard was, which varieties had been pressed, and how the wine had been fermented.
The wines we tasted:
First up, a 2014 Savatiano from Domaine Papagiannakos. Located just southeast of Athens Airport, it was a pale yellow colour with a crisp finish.
We talked about its legs, or rather, the hint of them as they only trickled down the glass. Following along with this, the notes of citrus, apple, and pear.
What was most interesting to discover was the age of the vines. With the average age of the vines ranging between 50-60 years old, they’re remarkably productive for old vines.
It definitely deserves the reputation as a “great Greek white” wine.
Next up, a 2023 Assyrtiko from Thessaloniki. Sadly, I didn’t write down the domaine clearly, so cannot track it down. However, thankfully the rest of my notes are legible.
Most notably, the Assyrtiko variety is still being grown in the traditional way. By that, wrapped around each other, self-supporting for protection.
Usually, this variety is grown on Santorini, in its rich volcanic soils. So it was nice to learn it’s also being grown in more northern climes, and doing very nicely.
As for its breakdown, we found it to be a rich yellow colour, with healthy legs that clung to the glass, with a low/medium intensity aroma.
To me, this drop would have been great with bbq’d seafood, maybe some prawns or calamari on a chargrill bbq, or even a well cooked loukaniko pork sausage.
I struggled a little with the dryness, one of the reasons I’m not a ‘white’ fan, but its herbaceousness was pleasant all the same.
Best white wine in the tasting:
Our last white wine was a Malagouzia from Halkidiki. Again, my patchy notes missed the year and the domaine. However, a bit of digging on the internet, and it looks like Domaine Porto Carras is what we sampled.
As mentioned, I’m not a huge white wine drinker. But, of the three wines we tried, this would have to be my preferred drop. Its golden hue and strong legs made it feel luxurious as it coated the roof of my mouth and tongue.
The semi-sweet, yet still dry enough not to be sickly-sweet, it was pleasant to drink. It was served chilled, and this added to its drinkability. It was very easy to imagine ancient gods and godesses, reclining, swallowing down goblet after goblet. With peach, nectarine, and apricot flavours, it was divine and fit for Olympus.
Red wines:
Where to begin? As mentioned above, there are some seriously drinkable wines in Greece, with many deserving of greater renown.
It’s probably only fair then to begin with one that has a link to Greek mythology. Tenuous, but linked. This deep, rich, and luxuriant red variety has been dubbed ‘the blood of Herakles’. After just one drop, you’ll see why.
This variety is special, hands-down my favourite of the tasting. It’s a ruby-red-almost-purple colour is alluring, and the aroma of dark berries, cinnamon, plums and just a hint of smoke is enticing.
It’s aged for 6months in oak, and has a thick, almost syrupy viscosity. To say it has great legs is an understatement.
Serve it at 17-18c and you’ll find yourself in the Elysian Fields in no time. Personally, I’d also say you’d get away with it being served a little cooler, and may even give more of an explosion of flavour in the mouth if you did.
If you’d like to experience this wine, track down a bottle of 2021 Estate Papaioannou, you won’t be disappointed.
Lastly, we tasted a 2019 Xinomavro from Macedonia. It was probably the most complex wine of them all, with a high-syrupy viscosity that smoothly delivered its rich chocolate, honey, and dried fruit flavours.
The garnet/tawny colour reminded me of an old, beloved leather armchair. The kind of piece of furniture that’s seen a lot of wear, but in that, has given and supported a lifetime of stories.
It was a dry wine. Not as dry as the whites from earlier, but definitely not as easily quaffed down as the Agiorghitiko.
Athens Wine Tasting round-up:
All in all, we enjoyed our evening with Tonia, our host sommelier, and the wines she presented to us. I definitely didn’t come away with a changed opinion of white wines, but I can honestly say I enjoyed this selection.
I wish I could say something about the cheeses, but other than remembering a feta, either a kefalotiri/kefalograveria, some rusk, and some Kalamata olives, that’s about it.
The tasty nibbles were all delicious, and were devoured with sips of the wine, after the initial tasting. It was interesting to note how both the wine and the cheese tasted different separately, and together.
To say this was an educational experience would be doing it a disservice. At around €40 for nearly 2hours, it wasn’t outrageous, but it certainly was worth the fee – you get what you pay for; a top sommelier with a deep knowledge and passion for Greek wines.
If this sounds like something you’d like to experience, whether in autumn or not, you can find Athens Wine Tasting on Instagram or via their website: Athens Wine Tasting website.
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