Contributing Editor Jameson Fink picks his ten favorite places for wine and more, with experts adding their picks and tips.



The Top Ten Wine Destinations in the World What makes a great wine destination? As I put together this list of my top ten favorite places, I thought long and hard about this question. Obviously it starts and ends with one thing: wine. But it's the spaces between and beyond the grape and the glass that, for me, make a city, a region, or a country worth returning to again and again. Or rather, dreaming of getting back to some day. A wine country visit is more than just about the vineyards and the tasting room. It's about who you're with, what you eat, where you sleep. Also important to the experience? Removing yourself form a wine-centric itinerary and discovering a little window into what a place has to offer. It could involve wandering around the streets of Valparaiso, Chile, after a day of wine touring in the nearby valleys, soaking in an urban experience full of color, art, and unexpected twists and turns. Or relaxing on a beach in Tasmania with sand and water so wish-book lovely that you can't believe you just left woods and vineyards earlier in the day. But don't just take my word for it. I've also asked some folks who live in these ten spots (or have spent way more time there than I have) to chime in on what makes their part of the world a great destination for any curious traveler who also happens to love wine. Each offers recommendations galore on everything from accomodations to dining to hiking to museums. What's in your top ten? Have you been there before or is it just a dream destination? Image from Wines from Santorini.

Vivid island blues and whites are the stuff of dreams, as is drinking Assyrtiko with a plate of seafood.



Santorini, Greece Santorini is just plain magical and for some, mythical. Was this island once Atlantis? I don't know, but I found myself in a constant state of wonderment, staring out at the bluest of blue skies and seas, contrasting dramatically and memorably with the surrounding white buildings. I also fell in love with a grape, Assyrtiko. It produces white wines with an intensity that makes Chablis seems timid, along with a surprising potential to age. And the sweet wine made from it has a unique history as well. Oia by Harvey Barisson. "The entire island is a vineyard," explains George Athanas of Wines From Santorini. "You will notice these basket looking vines (or bushes) that grow directly on top of the volcanic soil. These are all grape vines (grown in baskets directly on top of the volcanic soil) and they literally grow everywhere in small vineyard plots." I asked George what makes Santorini unique as a wine destination. "Santorini has always been a culture of wine, long before the tourists discovered it only a short 20-30 years ago and this culture is alive and well," began George. "The Santorini vineyard is by far the oldest vineyard in the world under continuous cultivation, where the traditional system of viticulture, (fashioning the vines into baskets for protection from the wind and sun) probably dates back thousands of years and is like no other, anywhere. When you combine the world class wines being produced there with the delicious, traditional cuisine of Santorini, and of course being one of the most beautiful places on earth, it becomes a must see for wine aficionados and anyone else, for that matter. Assyrtiko, the main white wine grape of Santorini, is astonishing not just in dry form, but also when it becomes sweet in the process of making Vinsanto. George explained what makes Assyrtiko special in both dry and sweet versions. "Usually, when a grape ripens it loses acidity and gains sugar, but Assyrtiko has the ability to retain high levels of acidity and sugars at the same time in the warm, dry climate of Santorini. In the volcanic environment this grape has evolved in a place where there is no water, no organic matter and winds that blow hard all year long and have not only managed to survive, but thrive in this 'Martian like' landscape. You get full-bodied white wines with excellent structure that can age for decades." And what about the sweet wine? "Vinsanto is Santorini’s real connection with its past wine culture, because it was this wine that the island has been known for since medieval times and the process to make it today is simple and similar to how it was made back then. Going back just a generation or two, Vinsanto was what the farmers used to drink at breakfast to give them the extra push they needed to work the vineyards, one of the first 'energy bars you might say. It is also a wine that can last almost forever and shows so many layers of complexity as it ages."

The above photos are a deomstration of how the vines are grown to protect them from the fierce winds and unrelenting sun. And I loved having winemakers pose with the "lid" of a basket pried back like a manhole cover. Pictured is Yiannis Paraskevopoulos of Gaia Wines. I recommend visiting his winery not just for the wines, but for the incredible proximity of the winery to the ocean. To the left is the view from where I sat and tasted at Gaia. Also, if you want a beer after all that wine, you can check out Santorini Brewing Company, where Yiannis just happens to be a partner. Other wineries to visit? Domaine Sigalas is where I discovered the cellar-worthiness of Assyrtiko. You can also have lunch there, admist the surrounding vineyards, which are truly atmostpheric and almost otherworldly. Estate Argyros offers an intense chocolate bar made with their excellent Vinsanto and even some roibos tea. On Foodista I described the museum at Koutsoyiannopoulos Winery as "cluttered kitch" and "clearly a labor of love", but it's underground when you need to cool off.. There's also some really cool stuff in there, too. Like a (pictured) 1920s/30s-era manual wine bottle corker. Visit the cooperative winery, Santo Wines. There is a huge parking lot and you'll probably encounter numerous tour buses, but it's worth it to brave the crowds as the view is mind-blowing: Photo: Santo Wines. EXPERT PICKS: GEORGE ATHANAS (WINES FROM SANTORINI) To these selections George also adds Boutari, Gavalas, and Canava Roussos (the latter two are "old style wineries or 'canavas' that make good modern wine, but in a traditional atmosphere), Karamolegos Winery, and Hadzidakis. Where to stay? Here's what George had to say: "Oia is our favorite village on the north end of the island which is also much quieter during the late hours than Fira (center) and other parts of the island. It is where all of the pictures you see in the magazines are taken. It is very traditional, with fantastic views of the Caldera, has great restaurants, cafes, shops, and of course a great place to see the famous sunset. Try Armeni Village, which is right in the middle of the Oia hanging off the cliffs; it has 2 small pools. Aris Caves is a also a nice spot, owned by a family with a great terrace overhanging the Caldera. We also stay often at Nikos Villas, which is located just as you enter Oia and more quiet, since it is away from the center, but a couple of minute walk to where the action is in Oia. Nikos Villas has a great large pool overlooking the caldera. Tell any of these places that George with Wines from Santorini recommended them." Looking for beaches? "Santorini has some great beaches, but not the traditional white sandy beaches of the Caribbean. They are with the volcanic black sand and are a study in contrast. You will be swimming in blue water, staring up at the rocky volcanic cliffs, and at the Red Beach they will be red cliffs. Restaurants George highlights: Oia: Skala (traditional seafood), Ferendini (One of my faves...nice view, traditional with a twist) & 1800 (pricey, more modern, but good)... Skiza Cafe (nice view, good sweets and coffee, good sandwiches) Amoudi Bay: Just below Oia is this little fishing harbor with many good fish taverns. Go one night nd go all the way to the end and eat at Dimitris. Great, simple seafood and cool ambience at this little harbor at night Megalochori: Selene Restaurant-nice and a bit of a modern take on Greek cuisine, but definitely recommended. The pace of service is slow, so make sure you have time, or go for lunch. [This place was pretty incredible. I will never forget having smoked eggplant ice cream there. Wow! --Jameson] Metaxi Mas is a great traditional tavern, hard location to find, but a must try! Kamari Beach: Nykteri Restaurant: modern, on the water at Kamari Beach. Perivolas Beach: Dixtia Tavern (Τhe Νets) is a very good, traditional fish tavern. And for cultural sites, George has this to say: "There are some ruins around to see (ancient Thira & others), but a very interesting place and must see is Akrotiri (the Pompeii of Greece, but 1000+ years before) It has recently been reopened after renovation last year and worth a visit. It would be good to hire a guide. (You can find them there at the ticket booth)." Top photo Steve Jurvetson. Red Beach photo Hartmut Inerle via Wikimedia Commons. All other photos Jameson Fink.

The view from Vulcano Island, off the coast of Sicily.



Sicily, Italy From Mount Etna to Mozia, Sicily astonishes with the diversity of landscapes, grapes, wines, food, and history all on one dramatic island. And this drama can be (literally) volcanic, or more subtle, like the experience of traveling from Sicily to the smaller surrounding islands. Two places along those lines I'd recommend visiting? One is the aforementioned Mozia, off the west coast. Especially if you love salt, as you'll pass by some impressive piles on your way to the island. Once you arrive head to the Whitaker Museum to see what one art critic dubbed "the most tantalizing marble sculpture in the world". Then stroll around the island, chill out, bring a picnic lunch, read a book, whatever. A nice place to while away the afternoon. Heading to the north coast of Sicily, another group of islands, The Aolian Islands, offer a chance to peer down into the crater of a volcano (on the aptly named Vulcano Island) and enjoy the panoramic view (displayed at the top of this page). Spectacular sunsets can be viewed at Baja Negra: If you're staying on Vulcano Island, the pool, and view from it, pretty much sums up why you'd want to stay at Therasia Resort: Photo: Therasia Resort. If you're looking to stay at a winery, Tasca d'Almerita's Regaleali Estate is a place that, once you get there, you won't want to leave. Outside of the town of Vallelunga Pratameo, which is about sixty kilometers southeast of Palermo, it's an old farm villa located up in the hills. Relax in the courtyard, stroll the gardens. Also on the estate property is the world-famous Anna Tasca Lanza Cooking School at Case Vecchie. EXPERT PICKS: BILL NESTO AND FRANCES DI SAVINO (AUTHORS, "THE WORLD OF SICILIAN WINE") For more advice I turned to the authors of the book, "The World of Sicilian Wine", Bill Nesto and Frances DiSavino. Here's what they had to say about Palermo and beyond, with a eye to some cultural and historical exploration: "Our advice for exploring Palermo: balance the city with the coast – and culture with cuisine. Palermo is to be explored on foot (not by car!). So it is best to stay near the center of the city and keep the car for your coastal jaunts. For places to stay, we can recommend two starkly different experiences. For a taste of Giuseppe di Lampedusa’s The Leopard, the Grand Hotel Et Des Palmes, which was built in the 19th century by one of the early English Marsala producers, is the place to be. A traveler with more modern sensibilities will appreciate a boutique hotel like Quintocanto Hotel & Spa which is also in the historic heart of Palermo. As the capital of the Norman kingdom of Sicily, Palermo was celebrated as one of the world’s great cities in the 12th century. A visit to the city’s Cathedral, Cappella Palatina (Palatine Chapel), and Palazzo dei Normanni (Norman Palace) will vividly illustrate how these Norman rulers fused elements of Greek, Arabic and Latin culture to build their kingdom. The San Cataldo chapel and the San Giovanni degli Eremiti church are both topped with Arabic-style red domes – another reminder of Sicily’s unique position in the history of the Mediterranean. To experience this fusion of cultures, a walk through Palermo’s boisterous open-air market called the Mercato della Vucciria is also recommended. The peddlers hawk their fruits, vegetables, and fish with loud sing-song cries in Sicilian, extolling their produce (and also insulting their neighbors!). The stalls are piled high with the fruits of Sicily – lemons, oranges, tangerines, melons, grapes, mulberries, cherries, strawberries, pomegranates, plums, pistachios, hazelnuts, and date palms (to name just a few). Strolling through the market, you will also see why Sicily has been cherished for its fertility since the time of the ancient Greeks. Another way to delight in the fruits of Sicily is to take every opportunity to savor the gelato and granita (fruit ices) in Palermo. Ask any local and they will refer you to their favorite nearby bar or gelateria. It is hard to go wrong. Among the most storied is the Antico Caffè Spinnato on a pedestrian-only street. We recommend selecting the flavors of granita made with in-season fruits (like gelso nero or mulberry in summer). Zingaro Nature Reserve beach photo Wikimedia Commons/Chrihalb After exploring Palermo for a couple of days, an evening in the elegant seaside town of Mondello for a fresh-as-they-come seafood dinner or an all-day walk on the trails of the Zingaro Nature Reserve overlooking the Golfo di Castellammare would be a delicious respite before you embark on your next Sicilian adventure." Top photo: Wikimedia Commons/Jwp1234. All other photos Jameson Fink.

For both pizza and a wine bearing its name, Geyserville is emblematic of loving Sonoma.



Sonoma, California When explaining my enduring love for Sonoma, I like to point to one one word: Geyserville. This name of this tiny town encapsulates everything I love about the food and wine of this wine region. It starts with...pizza? Yes. One day I was having lunch at Alexander Valley Vineyards and a guest asked me what my dinner plans were. He told me in no uncertain terms that I must go to Diavola Pizzeria. I wish I could remember that dude's name because I would like to send him a bottle of wine. Not only do they have my favorite pizza in the country, but they also make their own salumi. And if for some insane reason you didn't love pizza, the rest of the menu is outstanding as well. I always start with a salad, as they usually have an interesting combination of seasonal ingredients masterfully combined. And speaking of interesting, the wine list has a lot of unusual suspects. Like the last time I was there I enjoyed a red wine from Paul Mathew Vineyards made from a grape I'd never heard of: Valdiguie. It was perfect with my go-to pizza, the eponymously named “Diavola”. It's got roasted red peppers, provolone, and housemade meatballs with pine nuts and raisins. When it comes out of the oven, a pile of arugula goes on top. Normally I am opposed to pizza having a salad topping, but enjoyed the argula's peppery bite. Also, nervous about meatballs rolling off your pizza and onto your lap? Fear not, as they are sliced to prevent such a catastrophe. The other thing that comes to mind when the word "Geyserville" is uttered aloud or whispered in the wind? Ridge Vineyards. Their Geyserville blend is worthy of the cellar but can also be pretty irresistible in the short-term. A visit to their Lytton Springs winery and tasting room in Healdsburg provides a fascinating contrast between the modern and the ancient. A mostly solar-powered facility that can count among its building materials straw and (vineyard) clay, it sits right next to vineyards featuring vines over a century old. It's really something to stand out in the vineyards and peer back to the tasting room. You really appreciate's Ridge's connection with the future and the past. Photos Ridge Vineyards. For a broader array of things to do in Sonoma, I turned to Elaine Chukan Brown of Hawk Wakawaka Wine Reviews. If you're not familiar with her, have a look at our SpeakEasy interview with Elaine. EXPERT PICKS: ELAINE CHUKAN BROWN (HAWK WAKAWAKA WINE REVIEWS) "The town of Sonoma has a special agreement for the beautiful park in the center of town. Sonoma Square offers a wonderful combination of lots of grass to sit on, a pond where ducks and geese congregate, a playground and picnic tables. It also is legal to drink in the park. The original deed from Sebastiano Winery stated that the town of Sonoma had to legally allow open containers as a way of encouraging community spirit through picnicking. Doesn't get better than that! Also in town of Sonoma, El Molino Central makes some of the best Mexican food anywhere. It's a must stop for food. Healdsburg in Northern Sonoma County includes SHED, which combines good food, with a food and curiosities market, and some of the best local wines on tap, plus a few available to take home in bottle. A newer development in Sebastopol, The Barlow, has converted an old apple and grain warehouse into a new food, wine, beer, coffee, and shopping destination. Wind Gap Winery's new tasting room sits there beside excellent food, a big grass sitting area perfect for outdoor shows, and a local produce market. The town of Guerneville offers quaint and quiet feeling hipness, with its mix of wine bar, biker bars, homestyle food, and redwoods by the river. Just half an hour from Guerneville too you can hit the ocean. Below Jenner the beaches are beautiful, often chilly but lovely. North of Guerneville it's hard to find ocean access but what you do find are vineyards near the end of the world producing some of the finest wines of the county." Top photo Wikimedia Commons/crabtree13. Pizza Oven, Diavola Pizzeria & Salumeria. Eggs, SHED.