Best Southeastern European Beverage Types
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.
This wine has to be oak-aged for a minimum of two years, but most producers opt for longer maturation. The result is a sweet and dense wine packed with flavor and rich in aromas. Although both grape varieties are white-skinned, Vinsanto will attain a luscious golden color that tends to turn into darker amber hues as the wine ages.
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.
Naousa ages exceptionally well and is rarely enjoyed young. Because of its complexity and finesse, it is often cited as one of the finest Greek wines. An ideal pairing for this tannic wine is game, lamb, tomato-based sauces, rich stews, sausages, mushrooms, and aged cheese.
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.
It is also used to make dense and perfumed dessert styles. On the nose, the wines display intense aromas often reminiscent of peaches, pears, and tropical fruit, usually with citrusy, herbal, and subtle floral notes. On the palate, they are full-bodied, rich, and round, and the best examples manage to remain lively and fresh.
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.
Nectar has an appealing light amber color. It is a complex and rich wine with an aroma reminiscent of honey, raisins, dried fruits, and nuts. On the palate, they display a good balance of acidity and sweetness, with typical dried fruit, toffee, spicy, and herbal notes.
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.
The final product is a clear, potent, and colorless drink with an alcohol content that can vary from 40 to 65% ABV. Tsikoudia is similar to tsipouro, another pomace spirit that is produced in other parts of Greece. Unlike tsipouro, tsikoudia is typically distilled only once, which helps preserve flavors and aromas.
MAIN INGREDIENTS
Viljamovka is a type of fruit brandy (rakija) that is distilled from Williams pear. This mellow and aromatic spirit is produced and enjoyed in several Balkan countries. It is often regarded as the finest type of fruit brandy produced in the region.
Viljamovka is made with fresh, ripe pears that are fermented before they are distilled. The result is a clear and colorless spirit that typically has an intensive pear aroma, mellow flavor, and a long, warming finish. Viljamovka is traditionally enjoyed as an aperitif.
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.
Roditis is terroir-driven, and the grape is multi-clonal (at least three confirmed clones), creating wines with somewhat different characters and features. The best expressions come from old vines and high altitudes, resulting in subtly aromatic wines with a medium body and high acidity, such as those from Aigialia Slopes in the Peloponnese.
Mavrud is a highly valued, native Bulgarian grape variety that is predominantly grown in the province of Plovdiv. This late-ripening, dark-skinned grape particularly thrives in warmer climates, and it is used in the production of single varietal wines and blends.
Varietal Mavrud is typically a medium-bodied wine, with firm tannins, good acidity, and deep ruby red color. It usually comes off as rich and fruity, with typical aromas of prunes, ripe mulberries, or blackberries, and usually has a spicy, herbaceous finish.
Espresso freddo is a simple Greek coffee that combines espresso and ice. Unlike similar ice coffee varieties that merely serve coffee over ice, this Greek version primarily blends the two ingredients until the coffee is slightly chilled, smooth, and creamy.
Slightly chilled coffee is then strained and poured over ice. The drink is sweetened according to preference, which should be done before it is blended. Espresso freddo became popular in the 1990s, and nowadays, it is a staple throughout the country.
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.
It is best known as a full-bodied red, usually coming from Nemea, but it can also be made into young, light red wines, fresh rosés, or dessert styles. Agiorgitiko wines are typically characterized by fruity aromas, which are sometimes accompanied by notes of sweet spices.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Southeastern European Beverages” list until March 02, 2025, 3,618 ratings were recorded, of which 1,685 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.