Malagouzia

Peach, basil and citrus blossom on the nose, dry and generous on the palate rather than heavy. Served with tomatoes and goat cheese on rusk.

02

Vidiano

Apricot and melon, a soft, almost creamy middle, with enough acidity underneath to cut a rich plate. Served with codfish, potato cream, lemon, garlic and smoked herring eggs.

03

Assyrtiko

The grape Santorini is known for. Bone dry, high in acid, with citrus and a mineral, salt-air finish. It is what a PDO Santorini bottle. Served with marinated chicken leg fillet with sesame and chives.

04

Xinomavro

Northern Greece’s great red: tomato, olive and dried herbs over firm tannin. Served with a small lamb kebab, chopped aubergine, roasted red pepper and crispy onion.

05

Vinsanto

Grapes left in the sun until the sugar concentrates, then aged for years in barrel. Served with a traditional bite of chocolate stuffed with walnuts.