Vinsanto is a dessert wine hailing from Santorini. It is made with sun-dried Assyrtiko and Aidani grapes. Despite a surprisingly similar name, this Greek wine does not have much in common with the more famous Vin Santo from Tuscany. The grapes are sun-dried for approximately fourteen days and are then fermented and aged.

Naousa is a Greek appellation located in the region of Macedonia. The wines produced under the designation are made exclusively from Xynomavro—an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines display the perfect balance of tannins, sugar, and acidity, while the typical aromas and flavors include a complex combination of savory notes that are often reminiscent of dark and red fruit, tomatoes, plums, earth, tobacco, herbs, and spices.

Malagousia is an ancient, white-skinned Greek grape that was saved from extinction by Vangelis Gerovassiliou, who brought it back from obscurity in the 1970s. The grape produces aromatic dry wines, which are usually of excellent quality.

Nectar is a wine style that hails from Samos. The wine is produced from Muscat Blanc à Petits Grains, which is locally known as Moschato Aspro. The style is made with late-harvested and sun-dried grapes, and the wines have to be oak-aged for at least three years.

Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace (strafylo)—the solid remains that are left after the grapes have been pressed. Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills.

Roditis is a pink-skinned variety from Greece that is cultivated throughout the mainland. It is the second most planted grape in Greece, used both in varietals and blends. The grape was mostly used for bland, inexpensive bulk wines, but the recent shift to quality has slightly improved its reputation.

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone in many Greek blends.

This Greek white grape variety is indigenous to the island of Santorini, but it can also be found on other Aegean island such as Paros. The soil of the island, which is rich in volcanic ash, seems to enable the grapes to retain their acidity regardless of how long they ripen, which gives these wines a long aging potential.

Moschofilero is a Greek grape that hails from Peloponnese. It is an aromatic and late-ripening variety that delivers high yields, but it is sometimes sensitive and finicky to grow. Despite its common presence, Moschofilero was only popularized in the 1970s and ’80s, primarily by the producers from PDO Mantinia, the most important wine region for Moschofilero.