Santorini’s future is in jeopardy.

This ancient, famous island vineyard risks being lost beneath the tourism industry’s bulldozers.

So how can its wine community fight back?

By making exceptional, characterful, inimitable wines and selling them to the world, that’s how.

In this episode (our 100th Wine Blast programme, appropriately enough!) we dive into what makes Santorini’s wines as distinctive and unique as they undoubtedly are.

From the steely, majestic dry Santorini Assyrtiko to the sumptuous vinsantos and all the curios in between, this is a vibrant wine scene that’s only getting more diverse and quality-focused.

Taking in views form the younger generation as well as more experienced hands, we discuss eye-opening topics from how the minerality of Santorini wines is exacerbated by the salt blown in off the sea to why Burgundy might be growing Assyrtiko soon.

Along the way we touch on orange wine, flor, tasting an 1847 Santorini Assyrtiko, amphorae, alcohol, the future – and Peter somehow signs up for hard manual labour.

This episode is the second and final installment in a sponsored mini-series in collaboration with Wines of PDO Santorini.



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This two-part mini series was developed in collaboration with Wines of PDO Santorini and co-financed by the European Union and Greece.

Here’s a link to the Wines of Santorini Facebook page.