Oinomelo or krasomelo is a Greek take on aromatic mulled wine. This Greek version is made with a base of red or white wine and honey, while the spices usually include cinnamon and cloves. Other spices or citrus zest are also common, while some variations also use a splash of brandy or orange juice.

Greek mulled wine is a wintertime specialty and should always be served warm. Both names combine Greek words for wine (oinos and krasi) and honey (meli).

Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until mid-December.

The preparation of the figs, however, starts earlier, usually at the end of August, when the fruits are gathered, dried, and allowed to ferment in large barrels with water and yeast. This beverage is made by the local people of Chios, in traditional home distilleries, and it can be bought from individuals selling it in unlabeled bottles throughout the island. 

Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, ginger, or angelica.

The choice and the blend of herbs determines the final taste profile and its quality. Ouzo is protected by the European law, and it can only be produced in Greece and the Greek section of Cyprus, while the island of Lezbos became a center of ouzo production. 

Retsina is an ancient Greek wine that is flavored with resin—a sticky sap that is typically secreted by pine trees. Historians believe that the resin has been used in Greece for over four thousand years, and while its initial purpose was to seal and insulate wine in clay amphorae, it was also used as a preservative, flavoring, and medicine.

For modern Retsina wines, natural resin, usually Aleppo pine, is added to the wine during fermentation. It is traditionally made with white or in some cases rosé wines, while the typical grapes include the native Savatiano, Assyrtiko, Rhoditis, and Athiri. 

Savatiano is a white grape native to Greece, where it is used in varietal and blends. It was mostly used for unimpressive and bland table wines and the somewhat infamous Greek retsina—wine flavored with pine tree resin. Savatiano is still one of the most popular varieties, but producers now usually turn to quality rather than quantity.

By choosing cooler sites and earlier harvesting, winemakers allow the grape to retain acidity. Along with this shift, varietal Savatiano has become more prominent on the market. Dry Savatiano wines have citrus, apple, and floral notes, along with medium-body and medium to low acidity. 

Metaxa is a popular Greek spirit that is made from brandy (usually produced from Savatino, Sultanina, and Black Corinth grapes), a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of Samos.

The distillate and the wines are aged separately in oak casks before they are blended and flavored with botanicals. Every blend is then aged for a minimum of three years. Metaxa has a rich amber color, and it is praised for its smooth, complex, and intense flavor and aromas that are reminiscent of flowers, citrus, dried fruit, herbs, and spices. 

Soumada is a non-alcoholic, syrupy, almond-based beverage that is produced on the island of Crete. It is made with a mixture of fresh, locally-grown almonds, sugar, and water, which is simmered in sugar syrup to create this signature Cretan drink.

Traditionally, people used a mortar and pestle to pound the almonds, although nowadays this laborious process is usually simplified by using a food processor instead. The almond syrup is often enhanced with bitter almond essence or almond extract, cinnamon sticks, cloves, or orange peel for added flavor. 

Vidiano is a native white grape from Crete that is mostly cultivated around Rethymnon. The grape is not widely known, but it has seen an upsurge in popularity in the last decade. It is usually used in varietal examples that are typically high in alcohol and acidity.

The wines are usually straw-colored and tend to turn darker with age. They have a rich and creamy texture, while the aroma is reminiscent of melon, apricot, and quince, sometimes with subtle floral notes. They will often have hints of spice and minerality. 

Located on the eponymous Greek island, Muscat of Limnos is a Greek appellation that produces sweet dessert wines exclusively from white Muscat of Alexandria grapes. The wines can be fortified or naturally sweet—when they are classified as vin naturellement doux.

Muscat of Limnos wines are aromatic, light, bright, and fresh, with a rich body and typical notes of apricots and mint. They usually have well-balanced acidity and a long finish. These wines should always be served well-chilled, and though they can be enjoyed on their own, they are also a good match to blue or aged cheese and desserts.