When you’re visiting Greece, you’ll quickly notice something: every table has a story—and every story begins with a drink. Whether you’re clinking glasses by the sea or sipping something smooth with locals in a mountain village, drinks here aren’t just beverages.
They’re part of the experience.
Two drinks you’ll come across almost everywhere are ouzo and Greek wine. But they’re not interchangeable. Each has its own history, flavor, and best moment.
Here’s a full comparison to help you choose the right one at the right time during your Greek adventure.
🍇 Greek Wine: A Taste of the Land
What is it?
Greek wine has a legacy stretching back thousands of years. With over 300 indigenous grape varieties, Greek wines range from crisp whites to bold reds, rosés, and dessert wines.
Some popular types:
- Assyrtiko – crisp, dry white from Santorini
- Moschofilero – floral white from the Peloponnese
- Xinomavro – bold, earthy red from northern Greece
- Agiorgitiko – soft, fruity red often compared to Merlot
- Vinsanto – sweet dessert wine from sun-dried grapes
Best enjoyed:
- At lunch or dinner, especially with food.
- In a taverna or winery during a wine-tasting tour.
- On cooler days when a red wine hits just right.
Why choose wine:
- You love pairing your meal with a glass that complements it.
- You’re curious about Greek terroir—many wines are made in volcanic or mountainous soils.
- You want a slow, refined drinking experience.
✅ Pro tip: Order local wine by the kilo or carafe at tavernas—it’s usually affordable, house-made, and pairs beautifully with traditional food.
🥃 Ouzo: Greece in a Glass
What is it?
Ouzo is a strong, anise-flavored spirit that’s typically served over ice or with water, which turns it a milky white color. It’s made by distilling grape remnants (like tsipouro), flavored with anise and sometimes fennel or mastiha.
Alcohol content: 37.5% to 40%
Flavor: Licorice-like, aromatic, very Greek
Served: Neat, over ice, or diluted with cold water
Best enjoyed:
- Before a meal as an aperitif.
- In small villages by the sea with a table full of meze.
- On a hot afternoon while nibbling on olives, grilled octopus, or cheese.
Why choose ouzo:
- You want the classic Greek experience—locals sip ouzo slowly while chatting for hours.
- You’re enjoying a long, relaxed lunch by the water.
- You’re eating meze and want something strong but refreshing to go with it.
✅ Pro tip: Ouzo isn’t for shots. Sip it slowly and eat while drinking. Never drink ouzo on an empty stomach!
🔍 Ouzo vs. Greek Wine – Side-by-Side Comparison
| Feature | Ouzo | Greek Wine |
|---|---|---|
| Type | Distilled spirit (like absinthe) | Fermented beverage from grapes |
| Alcohol | ~40% ABV | 11–14% ABV |
| Flavor Profile | Anise/licorice, herbal | Wide range: fruity, earthy, dry |
| How It’s Served | With water/ice & meze | In glasses, paired with meals |
| Best With | Meze, seafood, olives, cheeses | Full meals, grilled meats, pasta |
| Where to Try | Small tavernas, island cafes | Wineries, restaurants, wine bars |
| Social Style | Leisurely sipping, casual hangouts | Mealtime focus, wine tastings |
| Price Range | Very affordable (by glass/carafe) | Ranges from cheap to fine dining |
🎯 When to Choose Each (Real Travel Scenarios)
You’re sitting by the sea with small plates of grilled squid and feta…
➡️ Go with ouzo. It’s the iconic pairing for seafood meze, especially in the islands or near the port.
You’re at a mountain taverna in the Peloponnese eating lamb and potatoes…
➡️ Order a local red wine like Agiorgitiko. It complements rich, hearty dishes perfectly.
You’re visiting Santorini and touring wineries…
➡️ Try Assyrtiko, the island’s signature crisp white wine, grown in volcanic soil.
You’re out at a beach bar in Naxos at sunset…
➡️ A chilled rosé or light white wine is perfect—refreshing but elegant.
You’re having a midday snack of olives, bread, and cheese in a village square…
➡️ Ouzo wins again. Just a small glass, a few bites, and a lot of atmosphere.
🇬🇷 Local Customs: How Greeks Actually Drink Them
- Greeks don’t drink heavily—they sip slowly and always with food.
- Ouzo is a social drink—shared in rounds with friends, especially in casual settings.
- Wine is for meals and celebrations, but also common at family dinners.
- Many Greeks have a preferred island or region for their wine or ouzo—ask locals for tips!
✅ Fun fact: In places like Lesvos (the “home of ouzo”), you’ll find dozens of small distilleries, each with its own twist on the recipe.
🧭 Where to Try Them While Traveling in Greece
Best Places for Ouzo:
- Plomari (Lesvos Island) – Famous for its ouzo distilleries
- Chios – Try local ouzo with mastiha influence
- Tavernas in small fishing villages – Look for “ouzeri” spots
Best Places for Greek Wine:
- Santorini – World-famous for Assyrtiko
- Naoussa – Known for bold Xinomavro reds
- Crete – Try Vidiano, Liatiko, and other native varietals
- Nemea (Peloponnese) – Agiorgitiko’s home turf
Many wineries offer affordable tastings—often with cheese, olives, and unforgettable views.
🏆 Final Thoughts: Which One Should You Choose?
Honestly? Try both.
Ouzo and Greek wine aren’t competitors—they each have their moment. Let the time of day, the meal, and the setting guide your choice. Ouzo is your laid-back, “let’s sit and chat” companion, while wine is your “let’s dine and enjoy” partner.
Wherever your travels take you in Greece, you’ll find a local version of both—and trying them is part of the experience.
Yamas! (Cheers!)
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