8 Greek Wines to Drink This Summer (2026)

Amyndeon

Produced in Amyndeon, Greece’s northernmost and coolest wine-growing zone, this sparkling rosé from Xinomavro has the freshness and acidity that make the region such a natural home for this style. In the glass, it shows a lively mousse and aromas of red cherry, underripe strawberry, tomato water, and bread, giving it both fruit and a savory edge. Serve it well chilled as an aperitif, or place it beside raw seafood and other clean, bright summer dishes.

Santorini

This Aidani from Sigalas has a medium lemon color and expressive aromas of lemon, peach, pineapple, wet stone, and flowers. Medium-bodied, with moderate acidity, it is a wine to enjoy young, fresh, and cool, while its fruit and mineral notes are still vivid. Serve it with green salads, light vegetable dishes, or stuffed zucchini blossoms.

Naxos

Potamisi is an emerging Greek variety with a profile that brings together green fruit, lemon, and a herbal note. With two years of bottle age, it can develop a fine mineral character, while its fuller texture, very light tannic grip, and cool acidity give it real interest at the table. Serve it with pork cooked with leeks and celery, finished with extra lemon to meet the wine’s freshness.

Heraklion, Crete

Made from Muscat of Spina with orange-wine vinification in amphora, this is a gastronomic white with structure, aroma, and personality. Expect notes of dried flowers, kumquat, and bitter orange, with enough depth to benefit from time in a carafe. Give it around an hour of decanting before serving so it can open properly. Serve it with Thai food, especially dishes with spice, herbs, and citrus, and it will make complete sense.

Markopoulo, Attica

This new work from Papagiannakos looks back to the older character of retsina, made with Savatiano and resin sourced from Kouvaras. In the glass, it offers aromas of rosemary, lemon, and thyme, along with a rounded, buttery texture that gives the wine more body than expected. It is made for the Greek table. Serve it with dolmadakia, taramosalata, and small fried fish would all sit naturally beside it.

Naoussa

Made entirely from Xinomavro grown in Ramnista, Giannakochori, this rosé has a slight suggestion of sweetness, crisp acidity, and aromas of strawberry, sour cherry, and red cherry. It has the brightness needed for summer drinking, but also enough character to handle food with heat and spice. Serve it chilled with Mexican dishes or other spicy plates where fruit, acidity, and freshness are needed.

Syros

A rosé made from Mavro Aidani on Syros, this wine carries a distinctly Cycladic character. The palate brings notes of redcurrant, butterscotch, wild cherry, and cornelian cherry, combining fruit with a warmer, more textured impression. For bold pairings, serve it with seafood pasta, shrimp risotto, or crayfish risotto, especially at a summer table where the wine is served cool but not ice-cold.

Heraklion, Crete

This is a juicy Mandilari with generous fruit and well-worked tannins, making it a red that can comfortably enter the summer rotation. Serve it slightly chilled to bring out its red and black fruit, along with its herbal profile. Serve it with Greek vegetable dishes cooked in olive oil and tomato, such as okra or braised green beans.