Wine and Raki Tasting Tour

Albania has one of the oldest winemaking traditions in the Balkans, and the south, with its warm climate and limestone hills, is a quiet wine region in the making. This tour from Saranda introduces you to local wine and raki, the clear grape brandy that is part of every family table, with tastings and food at a producer or in a village. It is a relaxed, sociable way to spend an afternoon, and a good rainy-day alternative to the beach.

Raki is the national spirit, distilled from grapes or other fruit and often homemade. It is offered as a welcome, drunk with a toast and sipped slowly. Tastings introduce the differences between styles, and hosts explain how the spirit is made and served. Wine tastings usually include local varieties and, depending on the producer, some international ones. Expect to try whites, reds and perhaps a rosé, accompanied by cheese, olives, bread and cured meats.

The experience is as much about hospitality as about flavour. Many tastings take place on family farms or small estates, where hosts tell stories about their vines and traditions. You might see the vineyards, the cellar and the equipment used for pressing and distilling. The conversation, the food and the views of hills and olive groves are central to the tour.

Because the tasting involves alcohol, the tour usually includes transport so you do not need to drive. Pickup is arranged from Saranda or nearby hotels, and the length depends on the programme. Consider eating a good breakfast beforehand, drink water between tastings and pace yourself, since raki is strong. Non-drinkers can ask about juices, coffee and food.

Combine the tasting with an evening meal in Saranda for a good gastronomic day. The region's cuisine is a mix of Albanian, Greek and Italian influences, with grilled fish, vegetable dishes, pies, fresh cheese and olive oil. If you enjoy the wine, ask your host where to buy bottles or which restaurants carry the same labels, and check airline rules if you plan to take bottles home.

Understanding the tradition adds depth to the tasting. In Albanian homes, raki is poured when guests arrive, usually with the toast gezuar, and refusing a first glass can seem impolite, though a sip is enough. Wine has been made in the region since antiquity, and small producers are now bottling local grapes with growing confidence. Ask about the grape varieties, the soils and the way the wine is made, and take notes for later purchases. Pace yourself and drink water as you go.

Understand the pairing of food and drink. Tasting plates usually include white cheese, olives, tomatoes, bread and cured meat, and each wine is matched to something that brings out its character. Take time to smell the glass, notice the colour and talk with the host, who will gladly share family stories. If you are a keen cook, ask for the recipes of any dishes you enjoy, and for tips on ordering bottles to take home.

Remember that the roads in the hills are winding, so do not drive after tasting, and plan transport back to your hotel in advance. Wear comfortable shoes if the tour includes a short walk through the vineyard or olive grove.