Table of Contents
- Thessaloniki Wine at a Glance
- Is Thessaloniki a Wine Destination?
- Understanding Macedonia’s Wine Regions
- Xinomavro: Macedonia’s Essential Red Grape
- Malagousia: The White Grape Closely Linked to Epanomi
- Assyrtiko Beyond Santorini
- Limnio, Negoska and Other Northern Greek Grapes
- What About Retsina?
- How to Read a Greek Wine List
- Wine Bars in Thessaloniki
- Natural and Low-Intervention Wine in Thessaloniki
- How Much Does Wine Cost in Thessaloniki?
- Ktima Gerovassiliou in Epanomi
- Kechris Winery
- Other Wineries Around Thessaloniki
- Naoussa Wineries as a Full-Day Trip
- Halkidiki Wine Country
- Do You Need a Car for Thessaloniki Wineries?
- When Is the Best Time to Visit a Winery?
- Pairing Northern Greek Wine with Food
- Buying Wine to Take Home
- Common Wine Mistakes in Thessaloniki
- A Simple Thessaloniki Wine Itinerary
- Is Thessaloniki Worth Visiting for Wine?
Thessaloniki wine is shaped by the vineyards of Macedonia, where indigenous grapes such as Xinomavro and Malagousia grow alongside Assyrtiko, Limnio and international varieties.
The city is not surrounded by vineyards in the same way as Florence or Porto, but it makes a practical base for exploring northern Greek wine. Good wine bars serve bottles from across Macedonia, while several estates can be reached on a half-day or full-day trip.
For travellers, the difficulty is knowing what is genuinely local. Assyrtiko may be Greek, but its best-known home is Santorini. Agiorgitiko is strongly associated with Nemea in the Peloponnese. In Thessaloniki, the most relevant wines are those produced in Macedonia and nearby regions such as Epanomi, Naoussa, Amyndeon and Halkidiki.
This Thessaloniki wine guide explains which grape varieties to try, how to order confidently, where to drink in the city and which nearby wineries are realistic without turning a short city break into a long road trip.
Thessaloniki Wine at a Glance
- Signature red grape of Macedonia: Xinomavro
- Most important local white: Malagousia
- Other varieties to try: Assyrtiko, Limnio, Roditis and Negoska
- Best easy winery trip: Epanomi
- Best major red-wine region: Naoussa
- Best sparkling-wine region: Amyndeon
- Best for wine bars: City centre and Kalamaria
- Time needed for a city tasting: One evening
- Time needed for a winery: Half a day for Epanomi; a full day for farther regions
- Car required: Helpful for most winery routes
The Wines of Greece organisation describes Macedonia as a region built largely around Xinomavro, while also recognising it as one of Greece’s strongest areas for Malagousia. Assyrtiko is increasingly planted across the region as well.
Is Thessaloniki a Wine Destination?
Thessaloniki is a better wine destination than many first-time visitors expect.
The city itself is primarily a place to drink, learn and compare rather than a historic vineyard centre. Its restaurants, wine bars and specialist shops draw bottles from across northern Greece, giving travellers access to several wine regions without leaving the centre.
The surrounding geography adds depth. Epanomi lies close enough for a relatively easy winery visit, while Naoussa, Amyndeon, Goumenissa, Drama and parts of Halkidiki can be reached on longer excursions.
This makes Thessaloniki particularly useful for travellers who want variety. In one evening, you can compare a fresh Malagousia from Epanomi, an aged Xinomavro from Naoussa and a sparkling wine from Amyndeon.
The city’s official tourism organisation promotes a wine route that combines local wineries, tastings, wine bars and the wider Wine Roads of Northern Greece.
Wine is best treated as part of the broader food culture. Our guide to the best restaurants in Thessaloniki can help you combine local varieties with a proper meal rather than tasting them in isolation.
Understanding Macedonia’s Wine Regions
“Macedonian wine” can refer to a very broad area of northern Greece, not only vineyards immediately outside Thessaloniki.
The PGI Macedonia designation covers a wide range of landscapes, climates and grape combinations. Mountainous inland vineyards behave differently from coastal sites near the Thermaic Gulf.
Naoussa is associated with structured Xinomavro reds. Amyndeon produces red, rosé and sparkling expressions of the same grape in a cooler environment. Goumenissa combines Xinomavro with Negoska, while Epanomi is strongly linked to Malagousia and modern estate winemaking.
Halkidiki has its own mixed vineyard identity. Wines of Greece identifies Limnio, Xinomavro, Malagousia and Assyrtiko as important grapes within PGI Halkidiki, alongside international varieties such as Cabernet Sauvignon and Syrah.
For a short trip, do not attempt to understand every regional classification. Begin with grape and place:
- Xinomavro from Naoussa or Amyndeon
- Malagousia from Epanomi or wider Macedonia
- Xinomavro-Negoska from Goumenissa
- Limnio or Assyrtiko from Halkidiki
This approach makes a wine list easier to navigate.
Xinomavro: Macedonia’s Essential Red Grape
Xinomavro is the most important red grape to try during a Thessaloniki wine trip.
Its name is commonly translated as “acid black,” which points towards two of its defining features: high acidity and dark skins. The finished wine is not always deeply coloured, however, and mature examples can appear relatively pale.
Young Xinomavro can be firm, savoury and noticeably tannic. Common descriptions include sour cherry, sun-dried tomato, olive, dried herbs and spice. With age, the wine can become more complex and earthy.
The grape is often compared with Nebbiolo because both can combine pale colour, high acidity, firm tannins and considerable ageing potential. The comparison is useful, but Xinomavro retains its own flavour profile and regional identity.
Not every example is heavy. Producers use Xinomavro for rosé, sparkling wine and lighter contemporary reds as well as long-aged bottles. This makes the grape far more versatile than its serious reputation suggests.
For a first tasting, ask for a younger, fruit-forward Xinomavro before moving to a mature Naoussa wine. Ordering an old bottle without understanding its savoury character may be expensive and unnecessarily challenging.
Naoussa Xinomavro
Naoussa is the best-known appellation for serious Xinomavro.
The town lies west of Thessaloniki on the slopes of Mount Vermio. Its vineyards produce structured red wines that can develop significantly with bottle age.
A classic Naoussa wine may feel austere when young. High acidity and tannin make it particularly suitable for food, including lamb, slow-cooked meat, mushrooms and tomato-based dishes.
When ordering, check the vintage. A recent release may require time in the glass, while an older bottle can offer greater softness and complexity. Wine-bar staff should be able to advise whether decanting is appropriate.
Naoussa is realistic as a full-day trip rather than a quick excursion. Travellers should allow time for the drive, at least one substantial winery visit and lunch.
It can also be combined with the archaeological site of Mieza, the town of Veria or local mountain scenery, but attempting several wineries and several attractions in one day creates a rushed itinerary.
Our guide to day trips from Thessaloniki explains how Naoussa compares with easier cultural and nature excursions.
Amyndeon: Xinomavro and Sparkling Wine
Amyndeon, also written Amyntaio, offers a different expression of Xinomavro.
The plateau sits at a higher elevation in northwestern Macedonia, creating cooler conditions than many other Greek wine regions. Xinomavro is used for reds and rosés, but Amyndeon is particularly interesting for sparkling wine.
A dry sparkling Xinomavro can show red fruit, freshness and a savoury edge. It is a useful alternative for travellers who associate Greek wine only with still whites and heavy reds.
The region is much farther from Thessaloniki than Epanomi. A winery trip usually requires a full day, and combining several appointments is more practical with a car or organised driver.
Amyndeon also suits travellers continuing towards Florina, Prespa or western Macedonia rather than those with only two days in Thessaloniki.
In a city wine bar, ask specifically for sparkling Xinomavro or Amyndeon rosé. This is one of the easiest ways to experience the region without spending several hours on the road.
Malagousia: The White Grape Closely Linked to Epanomi
Malagousia is the local white variety most closely associated with Thessaloniki’s nearby wine country.
The grape was once considered close to disappearing before being researched and replanted by Greek winemakers. Vangelis Gerovassiliou became particularly important to its modern revival and international reputation.
Malagousia is typically aromatic. Depending on the vineyard and winemaking style, it may show peach, citrus, flowers, herbs and tropical fruit.
The variety works well for travellers who find Assyrtiko too sharp or Sauvignon Blanc too grassy. Its texture can be generous, but good examples retain enough acidity to remain refreshing.
Most Malagousia is intended to be enjoyed relatively young, although serious producers may create more structured versions using lees ageing, oak or selected vineyard parcels.
Try it with grilled fish, seafood, summer vegetables, soft cheeses or lighter meze. It also works well as an aperitif before dinner.
Macedonia is recognised as one of Greece’s leading regions for the grape, and an Epanomi Malagousia is an appropriate first bottle for anyone exploring wine in Thessaloniki.
Assyrtiko Beyond Santorini
Assyrtiko is strongly associated with Santorini, but it is now planted in several parts of northern Greece.
Outside its volcanic island home, the grape can produce a different style. Northern examples may remain fresh and mineral, but they do not necessarily have the same intensely saline or austere character as Santorini Assyrtiko.
Macedonian producers often use it alone or in blends. Coastal vineyards and cooler sites can preserve the grape’s acidity, while winemaking choices determine whether the result feels lean, textured or oak-influenced.
Assyrtiko is a reliable choice with shellfish, grilled fish and lemon-based dishes. It also works with richer foods because its acidity cuts through oil and fat.
When a wine list offers several Assyrtikos, check the region rather than selecting by grape alone. A bottle from Santorini and one from Epanomi may provide very different experiences.
Assyrtiko is gaining ground in Macedonia, according to Wines of Greece, but it should not replace Malagousia or Xinomavro in a tasting focused specifically on northern Greece.
Limnio, Negoska and Other Northern Greek Grapes
Several less familiar varieties are worth looking for once you have tried Xinomavro and Malagousia.
Limnio is an old red variety associated particularly with northern Greece and the island of Lemnos. In Macedonia and Halkidiki, it may appear alone or blended with international grapes.
The grape can produce herbal, spicy and moderately structured wines. It is often easier to approach than a firmly tannic young Xinomavro.
Negoska is closely associated with Goumenissa, where it is blended with Xinomavro. It contributes fruit, colour and softness to the final wine.
Roditis is widely planted in Greece and often used for fresh, straightforward whites. Quality varies considerably, but well-made examples can be crisp and food-friendly.
Moschomavro and other regional varieties appear less frequently but reward curious drinkers.
Do not order an unfamiliar grape solely because it is rare. Ask how the wine tastes, whether it is light or structured and what food suits it. A knowledgeable wine bar should translate grape names into a practical drinking choice rather than expecting visitors to recognise every variety.
What About Retsina?
Retsina is often treated either as a joke or as a compulsory Greek experience. Neither approach is especially useful.
The wine is flavoured with Aleppo pine resin, a tradition linked historically to methods of sealing wine vessels. Older mass-produced versions gave retsina a poor international reputation.
Contemporary producers have improved the category considerably. Better examples use controlled amounts of resin and carefully selected base wines, creating a fresher and more balanced result.
Kechris Winery, based near Thessaloniki, has played an important role in modernising the style. This makes quality retsina relevant to a Thessaloniki wine guide rather than merely a generic Greek curiosity.
Try it by the glass before buying a bottle. It works particularly well with strong Mediterranean flavours such as garlic, fried fish, herbs and salty meze.
Travellers should distinguish modern premium retsina from the cheapest house version available in a tourist restaurant. The category is broad, and one poor glass does not represent the best current examples.
How to Read a Greek Wine List
Greek wine lists can feel difficult because they may organise bottles by colour, region, grape, producer or price.
Begin by deciding what style you want:
- Light or structured
- White, rosé, red or sparkling
- Aromatic or mineral
- Familiar or adventurous
- One glass or a bottle with food
Then ask for a northern Greek option.
Useful requests include:
- “A dry white from Macedonia”
- “A local Malagousia by the glass”
- “A lighter Xinomavro”
- “A mature Naoussa red”
- “A sparkling wine from Amyndeon”
- “A good modern retsina”
Protected terms can help. PDO identifies wines tied to stricter geographical and production requirements. PGI covers broader geographical areas and often allows producers more flexibility with varieties and blending.
Do not assume PDO automatically means better than PGI. Some of northern Greece’s most interesting wines carry PGI status because producers choose grapes or blends outside stricter appellation rules.
Wine Bars in Thessaloniki
Thessaloniki’s wine-bar scene ranges from specialised cellars to all-day restaurants with ambitious lists.
The strongest venue for you depends on what you want. A large list is useful for experienced drinkers but can overwhelm a beginner. A smaller bar with attentive staff may produce a better tasting.
Current recognised options include city-centre venues and wine-focused restaurants in Kalamaria. Star Wine List’s 2026 Thessaloniki guide includes establishments with substantial Greek and international selections, including Methi and Monmarti in Kalamaria.
Businesses change more frequently than wineries and monuments. Confirm current opening days, reservation requirements and location before travelling across the city.
The sections below focus on venues with a current web presence or recent specialist recognition. They are not presented as a permanent ranking.
Wine Hideout
Wine Hideout is a practical city-centre option for travellers who want a dedicated wine bar without leaving the historic centre.
The venue is located around Pavlou Mela Street, close to Agia Sofia, the Rotunda and several central restaurant districts. Its official site presents it as a specialised wine bar in Thessaloniki’s historic centre, while local listings note a broad selection of Greek and international bottles.
Its central location makes it easy to include after sightseeing. You can visit for one glass before dinner rather than organising an entire evening around wine.
Ask for a short comparison of two Macedonian wines rather than immediately ordering a bottle. A Malagousia followed by a lighter Xinomavro provides a useful introduction.
As with any current business, check the latest hours and booking arrangements directly. Weekend evenings may require a reservation, while quieter weekday visits may provide more time to discuss the list.
Best for: Central location and first-time Greek wine drinkers
Combine with: Agia Sofia, Rotunda and city-centre dining
Good to know: Ask specifically for northern Greek wines
Methi Wine Bar
Methi is located in Kalamaria, east of the central tourist area.
It began as a wine retail business and developed into a wine bar and bistro. Star Wine List reports a selection exceeding 500 Greek and international labels, with a changing range available by the glass.
This makes Methi better suited to a dedicated wine evening than a quick stop between landmarks. The food is designed around sharing, which allows a group to compare several wines without committing to a formal multi-course meal.
The disadvantage is location. Kalamaria is not within the ordinary central sightseeing loop, so allow transport time and plan the evening deliberately.
A large wine list is most useful when you ask for guidance. Give the staff a price range and describe what you normally drink. Requesting “the best wine” without context is unlikely to produce the most suitable choice.
Best for: Extensive lists and serious wine exploration
Time needed: A full evening
Good to know: Arrange transport back to the centre in advance
Monmarti Wine Bar
Monmarti is another Kalamaria option recognised for its wine programme.
Star Wine List describes an all-day wine restaurant with approximately 250 labels and a particular emphasis on indigenous Greek grape varieties.
This focus makes it useful for travellers who want to explore varieties beyond the most famous names. It may also suit mixed groups because the format extends beyond late-evening drinking.
As with Methi, the location is outside central Thessaloniki. Combine the visit with a walk along the Kalamaria waterfront or an eastern-city itinerary rather than travelling there for a single rushed glass.
Ask whether a tasting sequence can be created from wines available by the glass. Three small pours—white, rosé or sparkling, and red—can be more educational than one expensive bottle.
Best for: Indigenous Greek varieties and food pairing
Combine with: Kalamaria waterfront
Good to know: Check current service hours before travelling
Salto Wine Bar
Salto operates as a wine bar and bistro with a publicly available wine list.
Its current list includes Greek wines organised across several regions and styles, including Assyrtiko, Xinomavro and bottles from northern producers.
The bistro format is useful if you want wine to remain part of dinner rather than become a separate tasting session.
Study the by-the-glass selection before browsing the full bottle list. A venue may carry hundreds of labels while offering only a smaller rotating group in individual pours.
Ask for a wine that works with the chosen food instead of ordering first and pairing later. Xinomavro can be excellent with meat, but a firm young example may overwhelm a lighter dish.
Because menus and wine availability change, the online list should be treated as a guide rather than a guarantee that every bottle will be present.
Natural and Low-Intervention Wine in Thessaloniki
Natural wine has become increasingly visible in Thessaloniki, as it has in other European food cities.
Bars and restaurants may offer organic, biodynamic, skin-contact, unfiltered and low-intervention wines. These descriptions overlap but do not mean exactly the same thing.
Do not assume that natural wine must taste unusual. Some bottles are clean and precise; others are deliberately rustic, cloudy or oxidative.
Ask how the wine tastes rather than choosing it because of the production label. Useful questions include whether it is funky, tannic, sour, aromatic or lightly sparkling.
Raisin currently lists several natural-wine-focused venues, restaurants and shops in the Thessaloniki area, but these businesses can change quickly. Check the current listing and the venue’s own channels before visiting.
A natural-wine bar can be a good place to encounter small Greek producers who are not widely exported. It is less suitable when you want a textbook introduction to classic Naoussa or traditional appellation styles.
How Much Does Wine Cost in Thessaloniki?
Wine prices depend heavily on the venue, producer and style.
A basic glass of Greek wine in a casual restaurant may be relatively inexpensive. A specialist wine bar charges more for careful storage, knowledgeable service and access to smaller producers or mature bottles.
A premium wine served through a preservation system may cost considerably more by the glass, but this can still be better value than purchasing an entire bottle.
When reading a list, check whether the pour is 100, 125 or 150 millilitres. Two prices that appear similar may represent different serving sizes.
At wineries, tasting fees depend on the number and quality of wines included, whether the experience includes a guided tour and whether museum access is part of the visit.
Do not assume buying directly from the estate will always produce a dramatic discount. The main value of a winery purchase is access to estate-only bottles, older vintages or informed recommendations.
For wider daily costs, including meals and transport, see our guide to Thessaloniki on a budget.
Ktima Gerovassiliou in Epanomi
Ktima Gerovassiliou is the most practical major winery visit from Thessaloniki.
The estate lies in Epanomi, approximately 25 kilometres southeast of the city and about 15 kilometres from Thessaloniki Airport. Its vineyards surround the winery, and the estate has operated since 1981.
The winery is closely associated with Vangelis Gerovassiliou and the revival of Malagousia. Visitors can also explore the Wine Museum, known for its extensive corkscrew collection.
The estate offers structured tours and tastings. Its current booking system states that weekday reservations are available except on Tuesdays, while weekend visits operate on a first-come, first-served basis. Arrangements and prices should be checked directly before travelling.
Allow at least two hours at the estate, plus transport. A taxi or prearranged driver is considerably easier than attempting several public transport connections.
Best for: First winery visit, Malagousia and wine history
Time needed: Half a day from Thessaloniki
Car required: Strongly recommended
Good to know: Do not combine tasting with driving
Kechris Winery
Kechris is one of the most relevant producers for travellers interested in modern retsina.
The family winery is based in the wider Thessaloniki area and has worked to reposition resin wine as a serious category rather than a low-cost novelty.
A visit can help explain how resin is incorporated, how the base wine affects the result and why different retsinas vary substantially in quality.
Winery access should be confirmed directly. The city’s tourism organisation lists Kechris among the area’s wineries connected with public wine tourism, but visit formats and schedules may change.
This is a more specialised choice than Gerovassiliou. Travellers primarily interested in vineyards, scenery and a broad tasting may prefer Epanomi. Those curious about a distinctly Greek wine tradition may find Kechris more informative.
Taste at least one premium retsina beside an ordinary dry white. The comparison makes the influence of resin easier to understand.
Best for: Retsina and modern Greek winemaking
Time needed: Approximately half a day with transport
Good to know: Arrange the visit in advance
Other Wineries Around Thessaloniki
The wider Thessaloniki region includes additional estates, but not all operate regular visitor programmes.
Official tourism material has historically referred to several wineries open to the public, yet listings may remain online after schedules change. Treat official winery websites and direct confirmation as the final authority.
When choosing an estate, check:
- Whether visits are available in English
- Whether reservations are required
- Whether the vineyard is at the same location as the tasting room
- The duration and price of the tasting
- Whether food is included
- Whether children are permitted
- Whether bottle purchases can be shipped
Do not schedule two wineries close together unless their locations and tour times genuinely allow it. A relaxed visit with one good tasting is preferable to rushing between estates.
For serious wine travellers, a private driver can connect Epanomi with another nearby producer. For most city-break visitors, one estate is enough.
Naoussa Wineries as a Full-Day Trip
Naoussa is the logical next step after an introductory winery visit in Epanomi.
The area contains several well-established estates and smaller producers working with Xinomavro. Visiting two wineries can show how vineyard altitude, ageing and winemaking choices change the grape.
Appointments are usually essential. Do not arrive at rural estates expecting continuous walk-in tastings.
A practical day includes one morning visit, lunch and one afternoon visit. More than two estates reduces the time available for meaningful conversation and safe tasting.
Designate a driver or book transport. Spitting during tastings is normal and sensible, particularly when sampling several young tannic reds.
Naoussa also has restaurants where local food is paired naturally with Xinomavro. A long lunch may contribute more to the experience than adding a third winery.
The route takes longer than map distance alone suggests, particularly with urban traffic leaving Thessaloniki.
Halkidiki Wine Country
Halkidiki is better known internationally for beaches, but parts of the peninsula also produce serious wine.
The regional vineyard includes native varieties such as Limnio, Xinomavro, Malagousia and Assyrtiko, as well as international grapes.
Wine tourism works best when combined with an overnight stay or a broader Halkidiki road trip. Driving from Thessaloniki for a tasting and returning immediately can feel disproportionate unless the estate is relatively close.
The mountainous interior and areas around Mount Athos have different viticultural identities, so “Halkidiki wine” is not one uniform style.
Summer visits require planning. Heat, beach traffic and limited winery appointment times can complicate the day.
Travellers heading to the peninsula can include one estate on the route rather than sacrificing a full beach day. Our guide to day trips from Thessaloniki can help determine whether Halkidiki fits the available time.
Do You Need a Car for Thessaloniki Wineries?
A car is highly useful, but the driver should not participate fully in the tasting.
Epanomi may be reachable through a combination of public transport and taxi, yet this is slower and less predictable than travelling directly.
Naoussa, Amyndeon and rural Halkidiki estates are substantially easier by car or organised transfer. Public transport can reach towns, but wineries are often outside the urban centre.
A private driver is expensive for one person but becomes more reasonable for a small group. It also removes the conflict between wine tasting and road safety.
Organised wine tours may include transport, appointments and interpretation. Check whether the quoted price includes tasting fees, lunch and collection from central accommodation.
Travellers renting a car for other excursions can schedule a winery on the final day and return the vehicle later, but one person must remain sober.
For city transport and taxi guidance, use our getting around Thessaloniki guide.
When Is the Best Time to Visit a Winery?
Spring and autumn are generally the most comfortable periods for vineyard visits.
In spring, the landscape is green and temperatures are usually manageable. In autumn, harvest activity adds interest, but wineries may have less flexibility because production takes priority over tourism.
Summer brings dry weather and long daylight, yet vineyard visits can become hot. Indoor cellar tours remain comfortable, but walking between vines around midday may not be enjoyable.
Winter is quieter and can suit serious tastings. Vineyard scenery is less attractive, and weather may disrupt rural driving.
Annual events provide another opportunity. Ktima Gerovassiliou’s 2026 Open Doors weekend, for example, included tours, tastings and activities with free admission, though such dates change each year.
Book ordinary visits rather than depending on a festival. Special events attract larger crowds and may provide less individual attention.
Pairing Northern Greek Wine with Food
Northern Greek wines make more sense with food than in an isolated technical tasting.
Malagousia pairs well with seafood, salads, grilled vegetables and soft cheeses. Assyrtiko handles shellfish, fried fish and dishes with lemon.
Young Xinomavro suits tomato-based food, mushrooms, cured meat and grilled dishes. Mature Naoussa can accompany lamb, beef and slow-cooked meat.
Sparkling Xinomavro works as an aperitif but also pairs well with fried appetisers and salty cheese.
Retsina is especially effective with garlic, herbs, fried seafood and strongly flavoured meze.
At a restaurant, tell the server what the table plans to order before selecting the bottle. A wine that impresses during a tasting may be awkward with the actual meal.
Thessaloniki’s sharing culture makes pairing easier. Several small dishes allow one bottle to interact with different flavours rather than demanding one exact match.
Buying Wine to Take Home
Wine shops and winery cellars can help travellers choose bottles that are difficult to find abroad.
Ask about transport durability. A fresh Malagousia is easier to enjoy soon after returning home, while structured Xinomavro may benefit from ageing.
Check airline baggage rules before buying. Wine cannot usually travel through security in hand luggage unless purchased airside, and bottles packed in checked luggage require protection.
A specialised shop may offer shipping, but costs and import rules vary by country. Confirm the complete charge before assuming direct shipment is worthwhile.
Photograph labels you enjoy. Greek producer and grape names can be difficult to remember after several tastings.
A useful mixed case might include:
- One Malagousia
- One northern Assyrtiko
- One modern retsina
- One young Xinomavro
- One mature Naoussa
- One sparkling wine from Amyndeon
For most travellers, two carefully selected bottles are more practical than buying an entire case.
Common Wine Mistakes in Thessaloniki
Do not order only Assyrtiko because it is the Greek grape you recognise. It may be excellent, but it does not fully represent Macedonia.
Avoid choosing the oldest or most expensive Xinomavro without discussing the style. Mature wines can be complex but may taste earthy and savoury rather than immediately fruity.
Do not assume all retsina is poor, or that every modern retsina will appeal to you. Taste before buying.
Never plan several winery tastings while driving yourself. Even small pours accumulate, and rural roads require full attention.
Do not arrive without an appointment. A working winery is an agricultural and production business, not automatically an all-day visitor centre.
Finally, avoid turning the experience into a vocabulary test. You do not need to identify every aroma. Describe what you enjoy—fresh, fruity, dry, light, rich or smooth—and let the staff guide you.
A Simple Thessaloniki Wine Itinerary
On the first evening, visit a central wine bar and order three northern Greek wines by the glass: Malagousia, sparkling Xinomavro and a red Xinomavro.
Use the second day for normal sightseeing. A wine-focused trip should still leave time for the city’s Roman, Byzantine, Ottoman and waterfront landmarks. Our guide to the best things to do in Thessaloniki provides a practical overview.
On the third day, visit Ktima Gerovassiliou in Epanomi with prearranged transport. Allow enough time for the winery, museum and tasting rather than rushing back for another scheduled attraction.
Travellers with additional days can choose one full regional excursion:
- Naoussa for structured Xinomavro
- Amyndeon for sparkling wine and cooler vineyards
- Halkidiki for wine combined with a road trip
- Goumenissa for Xinomavro and Negoska
One nearby estate and one regional destination are enough for a varied wine-focused visit.
Frequently Asked Questions About Wine in Thessaloniki
Practical answers about local grape varieties, wine bars, tastings and winery trips from Thessaloniki.
Local Wine and Grape Varieties
Is Thessaloniki known for wine?
Thessaloniki is an important gateway to the vineyards of Macedonia. The city has specialist wine bars, restaurants with strong Greek wine lists and access to nearby estates in Epanomi and other northern Greek wine regions.
What wine is local to Thessaloniki?
Malagousia from Epanomi is closely associated with the Thessaloniki area. Xinomavro is the signature red grape of wider Macedonia, particularly in Naoussa and Amyndeon.
What Greek wine should I try in Thessaloniki?
Begin with Malagousia, Xinomavro, a northern Assyrtiko, sparkling Xinomavro from Amyndeon and a modern premium retsina. These styles provide a useful introduction to northern Greek wine.
What is Xinomavro wine like?
Xinomavro usually has high acidity and noticeable tannin. Typical flavours may include sour cherry, tomato, olive, dried herbs and spice. Mature examples can become earthier and more complex.
What is Malagousia wine like?
Malagousia is generally aromatic and expressive, with floral, peach, citrus, herbal and sometimes tropical-fruit notes. It usually has a generous texture while remaining fresh.
Wine Bars and Tastings
Are there good wine bars in Thessaloniki?
Yes. Thessaloniki has dedicated wine bars and wine-focused restaurants in the historic centre, eastern districts and Kalamaria. Many offer Greek wines by the glass and guidance on regional grape varieties.
Can I order local wine by the glass?
Many wine bars offer Macedonian wines by the glass. Ask for a local Malagousia, a lighter Xinomavro, sparkling wine from Amyndeon or a premium modern retsina.
Is retsina worth trying in Thessaloniki?
Yes. Northern Greek producers have created modern, carefully balanced retsinas that differ significantly from low-quality mass-produced versions. Try one by the glass before ordering a full bottle.
How much does wine cost in Thessaloniki?
Prices vary according to the producer, vintage, venue and serving size. Casual restaurant wine is usually less expensive than rare, mature or small-production bottles served in specialist wine bars.
Wineries Near Thessaloniki
What is the closest major winery to Thessaloniki?
Ktima Gerovassiliou in Epanomi is approximately 25 kilometres southeast of Thessaloniki and is one of the easiest major estates to visit from the city.
Can I visit Thessaloniki wineries without a car?
It may be possible to reach some areas using public transport and a taxi, but a private transfer, organised tour or designated driver is usually more practical for winery visits.
Do winery visits require reservations?
Many wineries require advance booking. Confirm the appointment time, language, tasting fee, tour duration and transport arrangements directly with the estate before travelling.
How long does a winery trip from Thessaloniki take?
Allow approximately half a day for an estate in Epanomi. Naoussa, Amyndeon and more distant wine regions are better planned as full-day excursions.
What is the best time of year to visit a winery?
Spring and autumn usually offer the most comfortable conditions. Harvest season is interesting but busy, while summer vineyard walks can be hot and winter visits are quieter.
Is Thessaloniki Worth Visiting for Wine?
Thessaloniki is worth visiting for wine because it combines city drinking with access to several distinct northern Greek regions.
The city’s bars allow beginners to compare varieties without committing to full bottles. Epanomi provides a manageable winery trip, while Naoussa and Amyndeon offer more ambitious excursions for serious wine travellers.
Start with Malagousia and Xinomavro. Add Assyrtiko, Limnio, sparkling wine and a carefully made retsina once you understand the main styles.
Do not expect vineyards immediately outside every neighbourhood or a single preserved wine district. Thessaloniki’s strength is its role as a gateway: producers, grapes and regional traditions meet in the city’s restaurants and wine bars.
A good Thessaloniki wine experience therefore needs only three elements—a knowledgeable bar, one thoughtful meal and a well-planned winery visit.
