GREEK FOOD AND WINE

(163 Reviews)
100% Recommended

June Ay

Houston, TX
EXPERIENCE THE LUXURIOUS VACATION LIFESTYLE

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I would like to share  with you Greek Wine history


Santorini, located in the Cyclades region just southeast of the Greek mainland, is renowned as the most famous vine-growing island in the area. Even Mykonos, which no longer produces much wine, had vineyards supplying the Temple of Apollo as far back as the third century B.C. Intrigued by the history and reputation of the region, I was eager to explore the culinary delights it had to offer.I sought advice from winemakers on where to dine and from restaurateurs on what to drink, while also consulting travel experts for their recommendations. They all raved about the incredible variety of vegetables and aromatic herbs, the freshest seafood, and the exceptional cheeses that Santorini had to offer. Upon arrival, I also engaged with hoteliers, although this proved to be a risky endeavor as they were all too eager to indulge me with their delicious offerings.


Overall, my experience in Santorini was a gastronomic delight, with each meal surpassing the last in terms of flavor and freshness. The island's rich history and culinary traditions truly made it a destination not to be missed for any food enthusiast.Santorini, located in the Cyclades region just southeast of the Greek mainland, is renowned as the most famous vine-growing island in the area. Even Mykonos, which no longer produces much wine, had vineyards supplying the Temple of Apollo as far back as the third century B.C. Intrigued by the history and reputation of the region, I was eager to explore the culinary delights it had to offer.


T-Oinos' reds and rosés are crafted from Mavrotragano grapes, while their whites are made from Assyrtiko grapes. These grapes are sourced from Santorini, where they are grown in close proximity to the volcanic soil, nestled within the vines. The leaves of the vines provide protection for the grapes, akin to a mother hen caring for her chicks. Some of the vines in this region are rumored to be over 200 years old.Paris Sigalas, a renowned winemaker, has taken his craft to new heights at his family's old cellar on the northern tip of the island. Here, he produces exceptional Assyrtikos using ancient terracotta vessels known as amphorae, a technique predating the use of barrels. In his 70s, Sigalas has transitioned from his successful Sigalas winery to focus on a smaller project he has named Oeno P. He describes winemaking as a form of jazz, with a process that involves dissolution followed by synthesis.


One of Sigalas' standout creations is the Tria Ampelia, a wine produced from three distinct single vineyards of old Assyrtiko vines. This wine is described as clear and pure, reminiscent of a resonating bell. Sigalas' dedication to his craft and innovative approach to winemaking have solidified his reputation as a pioneer in the industry. 


During my time on the islands, I discovered two distinct styles of cooking: one rustic and the other sophisticated. Despite their differences, both cuisines utilized ingredients sourced from the surrounding fields and drew inspiration from traditional recipes. Even on the most upscale menus, remnants of the old ways could be found, much like the hidden beauty of Santorini's caldera beneath the Mediterranean's surface. 

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