Greek whites are generally dry with good acidity and a light spiciness. Some of the best examples include Moschofilero and Assyrtiko. The former is from the island of Santorini and offers citrusy flavors with a light minerality. It is sometimes made into a dessert wine. The latter is quite floral, with aromas of roses and violets and is an excellent match with Asian cuisine.

Many Greek whites are blends of several grapes and are grown inland as well as on the islands. These are generally lighter than the wines mentioned above and are meant to be enjoyed young on their own or with simple seafood or picnic fare.