Sometimes, the term “awe-inspiring” is used to describe a place that doesn’t truly deserve it. Other times, it can fall short, like when describing the Greek island of Santorini, where rugged cliffs of volcanic rock stand over the shimmering Aegean Sea, topped with whitewashed buildings that reflect the bright Mediterranean sun. During sunset, the sky is painted orange, pink, and purple, casting a magical glow over the entire landscape.
Since no words can fully capture the beauty of this incredible landscape when you add “wine lover’s paradise” to the equation, it becomes indescribable!
This small island of 29.3 square miles (about the same size as Manhattan) is home to 21 wineries and some of the oldest vines in Europe, quite remarkable considering the challenging, arid climate. In fact, winemaking on the island dates back more than three thousand years and remains a significant part of present-day agriculture.
Wine growers long ago learned how to deal with the island’s arid conditions and nutrient-poor soils by shaping the vines into ‘kouloura,’ small low-to-the-ground nests of branches and leaves that hold onto the overnight dew and protect the grapes growing inside from the hot sun. Today, roughly 80 percent of the crops produced in Santorini are for wine production.
Santorini’s Best-Kept Secret
Last summer, my daughter and I spent an afternoon at Vassaltis Vineyards, a relatively new winery on the island. The founder, Yannis Valambous, left a finance career in London to pursue winemaking after inheriting his late father’s seaside vineyards. Valambous grew up
This Article was originally published on The Wine Chef
