Greece is a land where ancient wine heritage meets a thrilling modern revival. In this immersive tasting experience, we’ll journey from the volcanic soils of Santorini to the cool, mountainous regions of the north, exploring native grapes that are reshaping the global perception of Greek wine. Expect both surprises and classics—from saline-driven Assyrtiko to bold reds like Xinomavro and Agiorgitiko.
Each wine will be paired with unexpected and inspired small bites crafted by Michelin-trained Chef Rachel Bindel, whose culinary curiosity brings fresh perspective to traditional Greek flavors. With playful, refined takes on ingredients like olives, citrus, lamb, and honey, the pairings are designed to highlight the structure, nuance, and regional identity of each pour.
Wines We’ll Explore:
Assyrtiko (Santorini) – Classic, high-acid, mineral-driven white with saline and citrus
Assyrtiko (Drama or Florina) – Inland expression; rounder, fruitier, less salinity
Moschofilero (Mantinia) – Aromatic, floral white with citrus and spice
Roditis (Patras or Aigialeia) – Crisp, delicate white with stone fruit and herbal notes
Malagousia (Macedonia) – Full-bodied, perfumed white with peach and tropical character
Agiorgitiko (Nemea) – Soft tannins, red fruits, and spice—a versatile, food-friendly red
Xinomavro (Naoussa or Amyndeo) – High-acid, tannic red with earthy, tomato-leaf complexity
Limniona (Thessaly) – Elegant, cool-climate red with bright red fruit, gentle spice, and silky texture
This class is part of our Wine Passport Series—a guided tasting tour through the world’s most compelling wine regions, led by our sommelier and paired with curated bites to transport your palate.
CLICK HERE for reservations.