Zakynthos Winery Tour and Tasting

Wine on Zakynthos has a long history, and a winery visit is one of the most pleasant ways to spend an afternoon away from the beach. The island is known for a handful of local grape varieties that you will rarely meet anywhere else, including Goustolidi, a white grape, and Avgoustiatis, a red, along with the traditional Verdea, a pale, fresh white wine that was once exported to Venice and is still produced in small quantities. A winery tour typically includes a walk among the vines, a look at the cellar and press, and a tasting of several wines paired with olive oil, local cheese and bread. The setting is half the point. Vineyards and olive groves sit on the gentle hills of the interior, away from the resorts, and the tasting is often held on a terrace with views over the countryside. Hosts are usually family owners who explain how the wine is made and why the island's limestone soils and sea breezes give the wines their freshness.

Expect a small-scale, friendly visit rather than an industrial tour. Most Zakynthian wineries are modest and family run, so the experience is personal, with plenty of time for questions. The paid product below is a winery tour and tasting with the winemaker, which is the most direct way to hear the story of the grapes from the person who makes the wine. Tastings generally run for around one to two hours, and some include light food, such as local cheeses, olives and cured meats.

Learn a little vocabulary before you go. Verdea is the island's traditional white, often described as lightly aromatic and mineral, and Goustolidi is used in modern white blends. Avgoustiatis is a dark red grape that produces a robust red wine. Visitors often also taste olive oil, made from the island's groves, and sample honey and herbs. If you like what you taste, buying bottles directly is easy and often cheaper than in tourist shops, though baggage allowances and customs rules apply when flying home.

Plan the day sensibly. Because tastings involve alcohol, arrange transport in advance. Many tours include a driver or a pickup from your hotel, which lets everyone taste in comfort. Wineries are usually open for tastings from spring to autumn, with the grape harvest in late summer and early autumn the most lively period. Wear comfortable shoes if you want to walk among the vines, and carry a hat for sun. Spring is green and fresh, while autumn has the harvest atmosphere.

Combine the visit with other sights in the interior. A tasting pairs naturally with a morning in the mountain villages, a lunch at a village taverna or an afternoon at the castle in Zakynthos Town. If you like food and drink, add the cooking class and the Zakynthian food experience to build a gastronomic few days. Even for people who do not usually drink wine, the visit offers a glimpse of rural life and a chance to try local specialities that are hard to find in the main resorts.

If you are travelling with a mixed group, mention at the start that some people prefer smaller pours or non-alcoholic options, because hosts are used to adjusting and will happily offer grape juice, olive oil and food tastings instead. Take notes or photograph the labels of wines you enjoy, since many Zakynthian bottles are produced in tiny runs and are hard to find outside the island.