The Best Greek Wines to Drink Right Now

Vinified with some skin contact, this estate-grown Assyrtiko has aromas of lemon and parmesan followed by a light-bodied palate with sweet white peach flavors plus bright acidity on the medium-long finish. Pair it with fish tacos, shellfish, cheese boards and more. 92 Points  — Emily Saladino

A perfect aperitif for a hot summer day, or pairing with seafood and salads, this is a beautifully balanced, light-bodied wine. Aromas include ripe pineapple, lemon and lime, and the palate has a long, racy finish. 92 Points  — Emily Saladino

This translucent, golden wine isn’t overly aromatic, but it has juicy lemon and lime aromas alongside stony notes indicative of its volcanic origin. Those minerally, citrus-driven flavors continue on the slightly viscous palate whose texture hints at winemaking that includes inoculation with wild yeasts and time spent on its lees. The long, racy finish will have you reaching for your next glass. 91 Points  — E.S.

From an esteemed Cretan winery comes this lemon-colored Vidiano, an ancient, near-extinct indigenous grape revitalized by historically minded producers like Douloufakis. It has bold lychee and cantaloupe aromas, followed by citrus and floral notes on the medium-bodied palate. Aged entirely in stainless steel, this food-friendly wine has a crisp, acidic finish. Best Buy. 91 Points  — E.S.

From a prominent cooperative winery on sunny Santorini comes this inviting, zippy wine with bright lemon rind and floral aromas. It was vinified in stainless steel and sat for 14 months on its lees, giving the palate ripe, juicy tropical fruit flavors balanced by a flinty backbone. Pair it with salads, seafood and any and all grilled proteins. 91 Points  — E.S.

Notes of white peach, apricot and papaya underscore bright lemon aromas in this straw-colored Assyrtiko-Viognier blend. The tart, easy-going palate is pleasantly structured, with citrus and stone-fruit flavors peeking through its racy acidity. Best Buy. 90 Points  — E.S.

White-peach and lemon aromas invigorate the nose of this straw-colored, nearly translucent wine. It’s light bodied, with bright tropical-fruit and citrus flavors on the palate, followed by the pleasant bitterness of lemon pith on the lengthy finish. 90 Points  — E.S.

Pale and translucent, with an almost green tinge in the glass, this aromatic Moschofilero has bright mandarine, lemon, and guava aromas. The acidic finish on the easy-drinking, light-bodied palate might have you reaching for your next sip while you’re still savoring the first. Best Buy. 90 Points  — E.S.

This sophisticated red wine from one of Crete’s largest family-run wineries blends Syrah with the island’s indigenous Kotsifali grape. Aromas of juicy raspberries and cranberries complement the baking-spice and vanilla aromas, demonstrating the one year the wine spent aging in French and American oak barrels before bottling. The structured palate has rich cherry and plum flavors plus velvety tannins. Best Buy. 90 Points  — E.S.

A blend of two indigenous red wine grapes, Mavrotragano and Mandilaria, this burgundy-hued pour has a tart nose with cranberry and tangerine aromas. There’s pleasant acidity on the palate, and the bold tannins that can overpower some warm-climate reds have been softened by careful winemaking that includes stainless-steel vinification followed by several months in French oak. The resulting wine is bold but balanced, and would be an excellent partner for lamb, beef or roasted root vegetables. 90 Points  — E.S.

Made from Crete’s Liatiko grapes grown at a 2,000-foot altitude, this lively red wine has black-cherry and blood orange aromas followed by hints of dried fennel seed. The tart, cranberry-centric palate is beautifully structured, with elegant tannins and a lasting finish. 90 Points  — E.S.

Tart cranberry, currants, lemon rind and leather lead the palate of this dry red wine made from Crete’s Liatiko grape. The nose is subtle, with red fruits offset by sage and thyme. After vinification in stainless steel, it’s aged for nearly a year in French oak barrels. The results are grippy but well-integrated tannins on the long, almost savory finish. Best Buy. 89 Points  — E.S.

A blend of Syrah and Agiorgigitiko, an indigenous Greek grape, this dry red wine hails from the hills of Nemea, a region in the Peloponnese (its name means “the southerner” in Greek). While not very aromatic, the palate bursts with concentrated cranberry, raspberry and black pepper flavors. The wine is aged in French oak and that subtle and elegant influence provides roundness to the textured palate. A long finish combines bright acid and velvety tannins. Best Buy. 89 Points  — E.S.

Clove, thyme and dried fennel aromas complement fruity black-cherry notes on the nose of this Agiorgitiko from Skouras, a 1986 winery in the Nemea region of Greece’s Peloponnese. The light-bodied palate has ripe red and black fruits plus faint cinnamon flavors, indicative of the winemaking process: This wine is fermented in stainless steel and aged in old French barriques for a year. It then sits six more months in the bottle before release. The results are easy drinking and enjoyable, with balanced fruit and acid followed by velvety tannins on the long finish. 89 Points  — E.S.

There’s a stony quality to the aromatic nose of this copper-colored rose made from Agiorgitiko and Cabernet Sauvignon. The nose has floral, papaya and juicy strawberry aromas offset by a few grinds of freshly cracked black pepper. The pleasantly round palate is rich with honeysuckle and ripe stone fruit, and is followed by a lingering, tart finish. 90 Points  — E.S.

A blend of Malagousia and Mandilaria, this pale salmon-colored rosé from Attica has juicy summer peach aromas with floral undertones, plus a slight whiff of lemon zest. After fermentation in stainless steel, the wine was left on its lees with frequent stirring, providing nuance to the finished pour. The palate is tart and balanced with a long, racy finish. 90 Points  — E.S.

From a single vineyard of one of the most prominent estates in Northern Greece’s Drama region comes this pale salmon-colored rosé. A blend of indigenous Agiorgitiko grapes and international varieties Merlot and Grenache, the wine has ripe summer-peach aromas of tart lemon juice and delicate white flowers. The refreshing palate has zesty acidity and faintly herbal flavors offset by ripe red fruits and a long finish. 89 Points  — E.S.

Equal-parts Agiorgitiko, Syrah and Mavrofilero comprise the mix of this salmon-colored pour from Peloponnese. All the grapes are grown on vineyards with nearly 2,000-foot elevation, and undergo an array of fermentation processes: the Agiorgitiko ages in acacia barrels; the Syrah on its lees in stainless steel; and Mavrofilero in amphora with skin contact for four months. The results are bright and balanced. It has tangerine, melon and floral aromas followed by papaya, melon, lemon pith and a touch of minerality on the palate. 89 Points  — E.S.

A round, dynamic wine, this honey-hued Assyrtiko has notes of lemon and sugar cookie on the palate, denoting time spent in French oak followed by another year of bottle aging. The medium body is balanced and structured, with lovely acidity on the finish. 93 Points  — E.S.

From 60-year-old vines on the volcanic shores of Santorini comes this beautifully structured Assyrtiko. The nose has lemon-zest aromas alongside minerally notes, both of which continue onto the bright, bracing palate that’s also accented with salinity. Made via spontaneous fermentation with indigenous yeasts, the wine sits on its lees for nine months in a cement egg, gathering complexity and nuanced flavors. Drink now or age up to five years. 92 Points  — E.S.

Aromas of lemon, juicy peach and fresh jalapeño headline this elegant Assyrtiko, while the palate has notes of white peach and lemon chiffon. It’s a refreshing pour with a hint of roundness to the body thanks to the 18 months the wine spent sitting on its lees. 92 Points  — E.S.

Made from grapes of the oldest Assyrtiko vines on a 1903 Santorini estate, this zippy wine has lemon, white peach and dried sage aromas, plus a light, bright body with lots of fresh lemon flavor. It would make a lovely aperitif but could also complement grilled fish or other light proteins and all sorts of vegetable preparations. 91 Points  — E.S.

This engaging Assyrtiko introduces itself with notes of sage and white pepper on the herbaceous nose, plus the faintest hints of vanilla thanks to fermentation in both stainless steel and acacia, French barrique and American oak barrels. There are lovely lemon pound cake flavors on the palate, with savory flavors and a citrus-driven finish that keeps perceptible sweetness beautifully balanced. It’s also vegan, in case that’s important to you or your drinking companions. 90 Points  — E.S.

Cinnamon, allspice, cloves and other baking spice aromas give this Agiorgitiko-Cabernet Sauvignon blend the scent of fresh-baked gingerbread. The dry palate has grippy tannins and nicely integrated red fruit and orange rind. A long, tannic finish is offset by orange peel. Would be great with beef stew, roasted root vegetables and other hearty fare. 89 Points  — E.S.