When it comes to undiscovered wine countries, Greece is the word.
While you could make a decent argument for China and somewhere obscure in South America or Eastern Europe, the Greeks are often credited for getting the wine industry rolling by being the first to ferment grape juice a few centuries ago.
Problem is, Greek wines come with more baggage than a family holiday with the Kardashian sisters.
Though the good stuff is Mediterranean in style, I’m betting the only wine you’ve ever tried from Greece is the polarizing, pine-resonated Retsina — which has a taste that can only be acquired after copious shots of Ouzo.
As if freaky flavours aren’t enough of a problem, the old adage “It’s all Greek to me” certainly applies to most of the country’s wine labels. Even if you can pronounce a word with five vowels, you would still need a UN translator to understand what it means.
Selection varies dramatically across the country so it’s hard to recommend a go-to wine. Look for one made by one of its better producers (Boutari or D. Kourtakis) and with one of its endogenous classic grapes — agiorgitiko for red and moschofilero for white.