Don’t know the difference between an Assyrtiko and a Xinomavro, or a Malagouzia and a Moschofilero? Don’t worry, you’re not alone.

Even in Greece, indigenous grape varieties were long overshadowed by their far more famous counterparts from Italy or France – indeed many of them almost went extinct until enterprising local winemakers rediscovered them growing in forgotten corners. But they now form the basis of an industry that is rapidly growing in confidence and sophistication, producing fascinating wines that capture the myriad terroirs of Greece’s diverse landscape, from sun-drenched, windswept islands to cool mountain slopes.

The modern Greek wine industry is in its relative infancy and regions, varietals, and clonal selections are still being researched. Greek wines continue to get better as winemakers learn more about the ideal conditions for each native grape, experiment with new and ancient winemaking techniques, and focus on what makes Greek wine special and unique.

Fighting the challenges posed by the poor reputation developed by the bulk cheap wine of the mid 20th century and difficult-to-pronounce regions and grapes, Greece is also making major efforts to market and promote its new world-class wines. Below are some of the key varieties and their characteristics together with some of the wines you should be drinking now.