Since the very first moment of the very first trip, one thing has remained clear to me, something that, over time, hasn’t changed at all: Santorini is the ultimate terroir.
My dear friends, it takes time for Naoussa to enchant you… To be precise, it takes 5 hours and 17 minutes, a 330-mile drive from Athens, and the best possible company you can find. One thing’s for certain; no matter how long the trip is, it’s definitely worth it.
Beneath a bright sky, the grapes were swelling. Huge bunches of fruit peeked out from behind dense foliage, the leaves shining, unblemished, profuse…
Are we sure that Greek wine isn’t already fine wine? What is fine wine, anyway? And is it something that we should care about, or even like?
There is no product that encompasses the Greek way of life better than Greek wine!
When I first decided to send an email to Victoria Hislop, author of the best-selling book “The Island,” asking for an interview, I had no idea we were going to end up chatting under an olive tree overlooking the vines at Fantaxometocho Estate.
If you had to personify Crete, it would be in the form of Iliana Malichin. Strong, beautiful, proud and hospitable, she has, despite her youth, already built up strong roots, and dreams of ways to help her homeland.
Those who deal with wine, either as professionals or just as wine lovers, recognise that wine tourism in Greece is at a very early stage. But once it establishes itself as a lucrative segment of our tourism industry, then Greece could easily become a paradise of wine tourism.
The PDO varieties Robola, Mavrodafni and Moschato are known worldwide, have a long tradition and play an important role in the culture of the island.
Traveling across the island of Crete on a winery-hopping trip can be quite an experience. This large island, better known for its beautiful beaches rather than its wine, holds a lot of surprises for anyone who sets out to discover its wines.
Fish-head terrine from the chefs of Omega3 in Sifnos.
Recipes for marinated octopus and crayfish kritharoto from the chefs of Aegina’s Skotadis.