Those who know me are well aware of my undying passion for traveling, always with wine as my motivation and final destination. I believe that each journey holds another journey within it. On my travels, I met various young winemakers from different parts of Greece and realized how promising the future of wine in our country is.
It was incredibly eye-opening to talk with these individuals, all raised with winemaking in their genes and all working as winemakers in different parts of the country. Who better to offer our readers a better understanding of this ancient practice in its most modern, up to date rendition, and to offer tips and advice on everything from food – wine pairings to things to discover in their regions?
I met siblings Stella and Dimitris Skouras, who love wine, vineyards, and nature and have energetically joined the family business; Aris Tselepos, who is now the President of the Peloponnese Winemakers Association, a joyful and enthusiastic individual, tirelessly working between the vineyards in Mantinia and Santorini; Vasilis Karadimos in Megaplatanos near Atalanti, a young winemaker always eager to learn, with whom I enjoyed a bottle of his 2008 Xinomavro and some mutton to end our day perfectly; and Giannis Papagiannakos, who like me, has a deep love for the Attica vineyard and Savatiano, and whose family winery was the first bioclimatic winery in Greece. I thank all the winemakers for their time and the knowledge they shared with us.
What does wine mean to you?
Aris Tselepos: Engaging with wine was a conscious decision for me, not an inevitable path. Wine, to me, is more than just a commodity. It represents an entire world that uniquely combines diametrically opposite elements: it is both art and science, it involves travel and staying rooted, it fosters both community and solitude, it embodies seasonality and timeless consistency. It is something that can take decades to create yet can be enjoyed in an instant.
Stella Skouras: Growing up with wine, spending many summers during the harvest, and studying economics and marketing as part of the second generation of the winery, wine is an emotional product for me. It embodies the efforts of August, the beauty of the harvest year, and offers companionship during personal moments.
Dimitris Skouras: As the second generation of Skouras Estate, I hold a master’s degree in oenology from France with studies in viticulture and chemistry. Wine, to me, is undoubtedly the most fascinating beverage one can experience. Its aroma and taste express the terroir, time, and climate.
Giannis Papagiannakos: I represent the fourth generation of our winery. Each preceding generation has instilled in me a profound love for the vineyard and wine. Our winery is a family business located in a unique area where, for centuries, the soil and microclimate have combined to highlight the Savatiano variety. For me, wine embodies tradition, the art of creation, communication, and the future.
Vasilis Karadimos: Wine is a way of life and expression for me, stemming from my early years spent in the vineyards and the winery. Our winery began bottling its first wines in 2003 under the guidance of my father, Giannis Karadimos. After my studies in oenology, I am the head oenologist of our winery and oversee our family business, which currently cultivates 60 acres and produces approximately 15,000 bottles annually.
Tell us about your region and what a visitor can do there
Aris Tselepos: Mantinia is a place of magnificent natural beauty, history, culture, and gastronomy, located less than two hours from Athens. At Ktima Tselepou, visitors can enjoy a tour of our unified vineyard, witness all stages of sparkling wine production, and choose from various tasting packages. In our effort to engage more people with our wines, we frequently organize other events such as cycling, hiking, cooking workshops, yoga sessions, and more.
Stella Skouras: A tour of the ancient sites in the area, Mycenae, a stroll in the old town of Nafplio, or visiting the wineries of Nemea. At Skouras Estate, we offer a comprehensive wine experience that includes a tour of the facilities followed by a tasting of a range of our wines.
Dimitris Skouras: In Nemea, many wineries, including ours, are open to visitors for tours and tastings. Additionally, within Nemea itself, the restaurants “17 Villages” and “Sofos” are worth a visit. Finally, I recommend visiting the ancient stadium of Nemea, Mycenae, Nafplio, and Epidaurus, all within a 30-minute drive.
Giannis Papagiannakos: Markopoulo is a viticultural zone where visitors can discover the unique bush vine cultivation. At Papagiannakos Winery, visitors can tour the vineyards and production areas and enjoy a tasting of our wines. The area is also rich in archaeological sites, such as the Temple of Artemis and the Temple of Poseidon at Sounio. Additionally, the coastal area of Porto Rafti is just five minutes from the winery.
Vasilis Karadimos: Although small, our area offers plenty of activities year-round. In summer, visitors can enjoy swimming in our crystal-clear beaches and later savor fresh fish at our local taverns along the North Euboean Gulf. In winter, a visit can be combined with a trip to Arachova and Parnassos, destinations only 35-40 minutes away. At Ktima Karadimos, visitors can hike through our nearby vineyards, tour the winery facilities, and taste both new and old vintages from our cellar.
In terms of varieties, what should a foreign visitor try?
Aris Tselepos: The beauty of Greek wine lies in its diverse indigenous varieties, each with distinct characteristics that can appeal to a wide range of consumers who have not yet experienced Greek wine. Subjectively, I would recommend a fresh Agiorgitiko with intense red fruit, good structure, and velvety tannins to an American wine enthusiast who prefers red wines. To a European wine lover unfamiliar with Greek wine, I would suggest a Moschofilero, known for its unique aromatic profile and crisp acidity, which might be more familiar to their palate.
Stella Skouras: Given that more and more wineries are emerging, it is interesting for a foreigner to try any of the indigenous varieties of the region they are visiting.
Dimitris Skouras: Moschofilero, Assyrtiko, Agiorgitiko, and Xinomavro are four varieties that represent the quality and quantity of Greek wine production.
Giannis Papagiannakos: There are many indigenous Greek varieties, each perfectly expressing the region they originate from, making it difficult to single out one. Each variety has its unique characteristics that deserve recognition.
Vasilis Karadimos: As someone who enjoys trying many wines, I would recommend that a foreigner seeking to discover Greek vineyards should try as many Greek varieties as possible! Each has significant interest. If I were to focus on specific ones, I would suggest Malagousia and Assyrtiko for whites, and Xinomavro and Limniona for reds.
What is a pairing of Greek food with your favorite wine that we should definitely try?
Aris Tselepos: A fantastic pairing that I enjoy both at home and when dining out is a fragrant risotto with asparagus or other vegetables, accompanied by Amalia Vintage, a sparkling Moschofilero crafted using the traditional Champagne method. I believe sparkling wines can make excellent pairings with main courses, not just appetizers.
Stella Skouras: There are many, but a top choice would be a winter scene with a Grande Cuvee paired with “arni bogana,” a traditional Argolis recipe where lamb is roasted with whole potatoes, tomatoes, and fresh butter.
Dimitris Skouras: I don’t have a single favorite wine, so I’ll mention one that suits the current season: red mullet paired with our rose Peplo wine!
Giannis Papagiannakos: Fish it is. Vientzi paired with freshly grilled fish.
Vasilis Karadimos: One of my favorite dishes, which I enjoy frequently, is rooster in red sauce with hilopites (traditional Greek, short pasta). I particularly love pairing this dish with Xinomavro, especially from the 2008 and 2013 vintages, which greatly enhance the dining experience.
What are the positives and negatives of Greek wine?
Aris Tselepos: Greek wine has many advantages, but I believe the two key elements we should continue to build our narrative around are the indigenous grape varieties and the people behind the wines. On the downside, the limited volume of Greek wine can be seen as a weakness…although this limitation can also be a significant advantage.
Stella Skouras: The positive aspect is the rising number of new wineries representing their local varieties and expressing their unique terroir. On the downside, like all sectors, we are facing obstacles, including strong competition in the international market from countries with long traditions and strong brand names.
Dimitris Skouras: The future of Greek wine lies in cultivating indigenous varieties, planting in new terroirs, and creating an increasing number of wineries that have something unique to showcase. A downside of Greek wine is the fragmented vineyards, which make viticulture more challenging and demanding.
Giannis Papagiannakos: On the positive side, Greek wine offers new flavors and experiences to the global market. However, it is still relatively new on the international wine map and has some “growing pains” that I am confident the new generations will overcome.
Vasilis Karadimos: The positives of Greek wine include the rich variety of indigenous Greek grape varieties and the growing demand and recognition in international markets. On the negative side, the small size of our vineyards and their cultivation on slopes hinder automation and, combined with the labor shortage, increase production costs. This puts us at a disadvantage compared to other wine-producing countries.
