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A Winemaking Wonderland with an Ancient History

A new generation of producers is turning one of the oldest wine-growing regions into one of the world’s hottest wine destinations. 

Grape growing in the northern reaches of Greece has been going on for centuries. Indigenous grapes like Xinomavro and Assyrtiko are widely planted, along with international varieties, including Cabernet Sauvignon and Syrah. This large region borders Albania and Bulgaria, and features a variety of climates and landscapes, allowing it to produce many different styles of wines.


Wines to Try



Northern Greece’s Key Varietals

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Xinomavro

Indigenous to Greece, the grape is most closely associated with the Naoussa region but is planted throughout the north of the country. Full-bodied and intense, with good acidity and notes of cherry, plum, spice and rich oak, it has a similar taste to the Italian Nebbiolo grape.

TRY IT WITH: Mushroom risotto, grilled steak, lamb chops or moussaka

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Malagousia

Almost completely extinct by the mid-20th century, the grape regained status in the 1980s thanks to a handful of visionary Greek winemakers who saw its potential. A lovely light- to medium-bodied wine that works equally well on its own or as part of a blend, it’s now grown and loved throughout Greece and has nuances of peach, melon, herbs and floral notes.

TRY IT WITH: Rosemary-crusted chicken and potatoes

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Assyrtiko

Indigenous to the island of Santorini, where the vines are up to 250 years old and are trained to grow low against the ground in a unique “basket” shape, this varietal is now produced throughout Greece. You’ll discover aromas and flavours of lemon, lime, grapefruit and melon, all wrapped up in a medium body with crisp acidity.

TRY IT WITH: Chilled crab and lobster or a ripe tomato and feta salad drizzled with good olive oil

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Limnio

Greeks have been making wine from the Limnio grape since the times of Homer. Hardy and late-ripening, it produces a delicate, medium-bodied wine that is frequently blended alongside grapes like Grenache, Merlot, Cabernet Sauvignon and Xinomavro. You’ll discover a unique bay leaf aroma, plus fresh herbs and red berry notes.

TRY IT WITH: Pasta pomodoro, roast pork or salmon