📍 Crete

Crete is Greece's largest and southernmost island, with an ancient wine history: archaeology shows wine was made here as early as the Minoan civilisation. It is part of Greek winemaking. The island stretches west to east, with high mountains in the middle, so microclimates differ, from hot coasts to cool uplands.

The wine districts are Heraklion (with the Peza and Archanes appellations), Sitia, Rethymno and Chania. Red grapes include Kotsifali, Mandilaria, Liatiko and Romeiko, and white grapes Vilana, Vidiano and Thrapsathiri. Kotsifali gives soft reds with red-berry aromas, Mandilaria dark, tannic ones; they are often blended. Vilana is the island's most widely planted white, fresh with light acidity; Vidiano is aromatic and richer.

Liatiko is used, among other things, for sweet wines. Many wines are now made from local grapes and increasingly reach the world market.

Cretan wines pair well with local food: olive oil, cheese, fish and meat. The island lies far south of the mainland and gives varied wines of its own. Cretan food based on vegetables, olive oil, fish and cheese is well complemented by white Vilana and red Kotsifali.