3 Ancient Wine Regions You Should Be Drinking From Right Now

If your wine repertoire consists entirely of predictable Australian Shiraz, safe-as-houses Sauvignon Blanc and overpriced Rioja, your palate is living a very sheltered life.

There is nothing wrong with liking the classics, of course. Nobody is coming round to confiscate your Sauvignon Blanc.

But if you keep ordering the same familiar grapes simply because you know what they taste like, you are missing one of the most exciting parts of wine: discovering something you have never tried before.

While the wine-snob aristocracy obsesses over a handful of famous French estates, some of the world's oldest wine-producing regions have been quietly getting on with the job for thousands of years.

Eastern Europe and the Eastern Mediterranean are home to ancient vineyards, indigenous grape varieties and winemaking traditions that stretch back far beyond the modern obsession with Bordeaux, Burgundy and Napa.

And the particularly good news for anyone who enjoys finding a bargain is that these regions can often offer exceptional quality without the same brand-name premium attached to more fashionable wine regions.

In other words, you can occasionally drink something genuinely impressive without having to take out a second mortgage.

It is time to expand your horizons.

Here are three ancient wine regions that deserve a permanent spot on your wine rack, dinner table and, ideally, your next restaurant order.

Why Look Beyond the Famous Wine Regions?

The modern wine world can be remarkably repetitive.

Walk into a supermarket and you will see the same familiar grape varieties appearing again and again. Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Pinot Noir, Merlot and Shiraz dominate the shelves because consumers recognise them and retailers know they sell.

There is nothing inherently wrong with that.

But wine has been around for thousands of years, and humans were making wine long before anyone decided that Cabernet Sauvignon needed to become the international language of respectable dinner parties.

Across Greece, Hungary, Romania and many other parts of Eastern Europe and the Eastern Mediterranean, growers have continued cultivating grape varieties that are deeply connected to their local landscapes and cultures.

These indigenous grapes can produce wines that taste completely different from the international varieties you may already know.

They can be mineral, aromatic, earthy, spicy, floral, savoury, structured or beautifully fresh.

And because many of these grapes are still relatively unfamiliar to mainstream wine drinkers, they can offer something even more valuable than novelty.

Value.

1. Greece: Not Just Retsina and Sunsets

For many drinkers, Greek wine still conjures up images of holiday tavernas, warm evenings, grilled seafood and perhaps a bottle of resin-flavoured Retsina appearing at the table.

And yes, Retsina is absolutely part of Greece's wine heritage.

But modern Greek wine is a considerably bigger and more interesting story.

Greek winemaking is undergoing a remarkable renaissance, with producers across the country rediscovering indigenous grape varieties and demonstrating just how much potential they have.

The country's diverse geography gives winemakers an extraordinary range of conditions to work with, from volcanic islands and mountainous vineyards to coastal regions and high-altitude sites.

And some of the results are spectacular.

Assyrtiko: Greece's Salty, Mineral Superstar

If there is one Greek white grape you should know, make it Assyrtiko.

Originally associated with the volcanic island of Santorini, Assyrtiko has become one of Greece's most internationally recognised indigenous varieties.

It is famous for producing wines with striking acidity, mineral character and a distinctly saline quality, particularly when grown in Santorini's challenging volcanic environment.

The style can be bone-dry, intensely fresh and wonderfully food-friendly.

Think citrus, green apple, mineral notes and a mouth-watering finish that makes you immediately want another sip.

It is particularly brilliant with seafood, grilled fish, shellfish and salty Mediterranean dishes.

In fact, Assyrtiko is one of those wines that can make you wonder why you spent so many years drinking the same Sauvignon Blanc.

There is a good chance the Sauvignon Blanc has already forgiven you.

If you want to explore Greek wine in more depth, Wines of Greece is an excellent resource for discovering the country's regions, indigenous grape varieties and producers.

Xinomavro: Greece's Answer to Serious Red Wine

For red wine drinkers, Greece has another rather exciting ace up its sleeve: Xinomavro.

Primarily associated with northern Greece, particularly the wine regions of Naoussa and Amyndeon, Xinomavro is a fascinating grape with plenty of personality.

The name is commonly translated as something along the lines of "acid-black", which sounds less like a wine grape and more like the name of a particularly aggressive industrial cleaning product.

Fortunately, the wine is much more appealing.

Xinomavro can produce reds with high acidity, firm tannins and complex savoury flavours, alongside notes of red fruit, herbs, spices and sometimes tomato or olive-like characteristics.

It can develop beautifully with age and is often compared stylistically to Nebbiolo because of its combination of acidity, tannin and ability to develop complexity over time.

That makes Xinomavro an excellent choice if you enjoy structured Italian reds but want to explore something considerably less predictable.

And unlike ordering another bottle of Barolo simply because you recognise the name, choosing Xinomavro gives you the added satisfaction of being able to say, "Actually, this is Greek," while everyone else at the table quietly Googles it.

2. Hungary: Beyond Sweet Tokaji

Hungary is one of Europe's most historically important wine-producing countries, yet many modern drinkers know it primarily for one thing: Tokaji.

And to be fair, Tokaji deserves the attention.

Hungary's legendary sweet wines, particularly Tokaji Aszú, have been admired for centuries and remain among the world's great dessert wines.

But if you only associate Hungarian wine with sweet bottles, you are missing a considerable part of the story.

Hungary also produces excellent dry white and red wines, many of them made from indigenous grape varieties that offer something very different from the international grapes dominating supermarket shelves.

Furmint: Hungary's Seriously Underrated White

Furmint is one of the grapes to look out for.

Most famously associated with Tokaj, Furmint is capable of producing everything from intensely sweet botrytised wines to crisp, dry and highly energetic whites.

The dry examples are particularly interesting for adventurous wine drinkers.

They can offer high acidity, apple and pear fruit, citrus, mineral notes and, depending on the wine and its maturation, intriguing smoky or savoury characteristics.

It is the sort of grape that can work beautifully with food while still giving you plenty to think about.

And because Furmint remains considerably less familiar to the average wine drinker than Chardonnay or Sauvignon Blanc, it can offer an excellent opportunity to discover something new without paying solely for a famous name.

That is becoming an increasingly attractive proposition.

Villány: Hungary's Red Wine Powerhouse

If you prefer red wine, take a look towards Villány in southern Hungary.

Villány has developed a strong reputation for full-bodied red wines, with producers working with both international and indigenous grape varieties.

The region's warmer climate helps create ripe, generous reds with plenty of fruit and structure.

Cabernet Franc is particularly important in Villány, where it has developed into something of a regional speciality.

That alone makes the region worth investigating if you enjoy Bordeaux varieties but want to move beyond the usual French and New World suspects.

For those looking to explore Hungarian wine through a specialist merchant, Berry Bros. & Rudd is a useful place to browse Hungarian selections and discover producers beyond the obvious Tokaji sweet wines.

3. Romania: The Sleeping Giant of the Carpathians

Romania may not be the first country that springs to mind when someone says "world-class wine".

That is precisely why you should be paying attention.

Romania has one of Europe's oldest and most interesting wine traditions, with archaeological evidence pointing to thousands of years of viticulture in the region.

The country's wine industry has experienced significant change in recent decades, with investment in vineyards, winemaking technology and quality helping Romanian producers bring their wines to a much wider international audience.

Yet Romania remains wonderfully under-the-radar for many mainstream wine drinkers.

Which is rather useful if you like discovering good wine before everyone else starts talking about it.

Fetească Albă: Romania's Elegant White

Fetească Albă is one of Romania's traditional white grape varieties and is found across several regions of the country.

Depending on where it is grown and how it is made, the grape can produce fresh, aromatic wines with floral and orchard-fruit characteristics.

It is a particularly good example of why indigenous grapes deserve more attention.

You can buy another bottle of Chardonnay, of course.

Or you can try something that has been part of Romanian wine culture for generations and discover an entirely different expression of white wine.

There is no wrong answer.

Although one of them makes you look considerably more adventurous.

Fetească Neagră: Romania's Spicy Red

For red wine drinkers, keep an eye out for Fetească Neagră.

The grape has a long history in Romania and is capable of producing rich, fruit-forward reds with spice, dark fruit and attractive structure.

Modern examples can range from fresh and approachable to serious, oak-aged wines with considerable depth.

It is an excellent choice for anyone who enjoys ripe, expressive reds but has exhausted the usual rotation of Shiraz, Malbec and Cabernet Sauvignon.

And unlike some of the more fashionable wine regions, Romania still offers plenty of opportunity for discovery.

That matters.

Because once everyone knows about something, the prices have an irritating habit of noticing.

Why Ancient Wine Regions Are Worth Exploring

One of the great pleasures of wine is discovering that the modern wine map is much bigger than the shelves of your local supermarket suggest.

Greece, Hungary and Romania all have wine histories stretching back thousands of years, yet their indigenous varieties remain relatively unfamiliar to many British and international consumers.

That creates an exciting opportunity.

Instead of simply buying another bottle because you recognise the grape, you can start exploring wines according to their origin, culture and individual character.

You may discover a Greek Assyrtiko that becomes your new favourite white.

You may find that Furmint gives Chardonnay a serious run for its money.

You may discover that Xinomavro satisfies your craving for Barolo without requiring the same commitment to a famous Italian name.

Or you might discover a Romanian red that makes you wonder why you have ignored the country for so long.

Ancient Wine Regions Can Offer Serious Value

There is another very practical reason to explore lesser-known wine regions.

Value.

When a wine comes from one of the world's most famous appellations, you are often paying for more than what is in the bottle.

You are paying for history, reputation, land prices, scarcity, marketing and, in some cases, a rather impressive label.

That does not mean famous wines are overpriced.

Some are worth every penny.

But it does mean that lesser-known regions can sometimes offer remarkable quality without the same level of brand-name premium.

This is particularly useful when ordering wine in restaurants.

A restaurant knows that customers recognise Bordeaux, Napa, Burgundy and Rioja. Those names can therefore command attention and, quite often, a higher price.

An unfamiliar wine from Greece, Hungary or Romania may have less obvious prestige attached to it.

That can work in your favour.

Instead of paying for the name everyone knows, you may be paying for what is actually in the bottle.

How to Order Lesser-Known Wines at a Restaurant

If you are staring at a restaurant wine list and spot an unfamiliar grape variety, do not immediately dismiss it.

Look at where it comes from.

Look at the producer.

Consider the style of wine and how it will work with your food.

If the restaurant has a sommelier or knowledgeable wine team, ask for advice. Tell them what you normally drink and ask for something from a lesser-known region with a similar style.

For example, if you love dry, mineral white wines, ask whether there is an Assyrtiko or Furmint available.

If you enjoy structured reds such as Barolo, ask whether there is a Xinomavro worth trying.

If you normally drink full-bodied Shiraz or Malbec, ask about a Romanian Fetească Neagră.

You do not have to leap blindly into the unknown.

You can simply take one small step sideways.

Three Ancient Regions, Three Very Different Wine Experiences

Greece, Hungary and Romania demonstrate just how varied European wine can be.

Greece offers volcanic vineyards, mountain sites, maritime influence and indigenous grapes such as Assyrtiko and Xinomavro.

Hungary combines famous sweet wines with increasingly exciting dry expressions, particularly from grapes such as Furmint and regions such as Villány.

Romania brings an extraordinary depth of history and a collection of indigenous varieties that remain surprisingly unfamiliar to many international drinkers.

None of these countries needs to imitate Bordeaux, Burgundy or Napa.

That is the point.

The most exciting wines are often the ones that taste like where they came from.

Beyond the Usual Wine List

There is a certain comfort in ordering the wine you already know.

You know roughly what Sauvignon Blanc will taste like.

You know what to expect from Shiraz.

You can probably recognise Rioja from several metres away.

But comfort is not always the same thing as discovery.

The world of wine is full of grape varieties that have been cultivated for centuries but have somehow managed to remain largely unknown outside their home regions.

That is beginning to change.

As consumers become more interested in authenticity, regional identity, indigenous grape varieties and unusual wine regions, these old varieties are getting a new lease of life.

And for adventurous drinkers, that is excellent news.

The Savvy Verdict

Exploring lesser-known wine regions is one of the easiest ways to make your drinking life more interesting.

You do not need to abandon your favourite wines.

You do not need to become a sommelier.

You certainly do not need to start discussing vineyard aspect at dinner parties unless you want your friends to stop inviting you.

Just try something different.

Pick up an Assyrtiko from Greece.

Try a dry Furmint from Hungary.

Give Romanian Fetească Neagră a chance.

Order a Xinomavro instead of the usual Italian heavyweight.

These ancient wine regions have been making wine for thousands of years. They have survived empires, borders, political upheaval, changing fashions and generations of people who apparently believed the world needed another bottle of predictable Chardonnay.

They are still here.

And they are producing some seriously interesting wine.

For more wine discoveries, curious grape varieties and stories from beyond the usual bottle list, explore The Pour by SavvySipper.

And if you are ready to stop playing it quite so safe, head over to SavvySipper and start exploring what else the wine world has been quietly keeping from you.

Because the best wine discovery might not be sitting in the famous section of the wine list.

It might be the bottle nobody else has heard of.

Which, naturally, is precisely why you should order it.

Drink beyond the obvious. Discover the ancient. And never underestimate a grape you cannot pronounce.