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There is an abundant amount of cities in the world that have outstanding food, wine, culture, and scenery-but typically, there are only a few of those places that stick out for taking your breath away in every one of those categories. Santorini was one of those cities for Kelly and me; it has always been in our top 5 for checking all of the boxes when we have casually tried to decide where has been our favorite place to go and why! Of course, it seems almost impossible to pick a true all-time favorite, but this city known for its white stone houses with blue roofs lining the cliffside of the island and overlooking the Aegean Sea is a special place. This island is the largest in a circular archipelago just Southeast of the mainland of Greece and is also known as the site of the world’s largest volcano eruption 3600 years ago. Obviously, this leaves people like Kelly and me wanting to know more about the culture and what makes the little island of Santorini so wonderful today.
Of course, we had to find out about the wine because who doesn’t love wine tasting, and we were in luck with a cooking class being included in the day tour we chose! As we ventured out on the island roads toward the vineyards, you start to notice that the rows of vines are not like those you would see in places like California, Spain, or France, but a bird nest-like shape low to the ground. Since Santorini is directly on the Aegean Sea, there is a tendency for strong winds, so the vines make a circular shape, while the grapes grow on the outside to protect them from potential elements of the island. It is always fascinating to learn how agriculture automatically acclimates in order to survive, no matter the weather conditions. The breeze coming off the sea to the island adds a mineral smell and salty flavor to the wine, making for a spectacular white Grecian wine that pairs perfectly with the hot summer weather we encountered while visiting. The island is best known for its Vinsanto, which is a sweet dessert wine that undergoes a long aging process and is now well known all over the world for its unique flavor. After a few glasses of different types of wines, we began to learn about the local food and what is native to Greece, but Santorini in particular. I am sure the majority of people have had a Greek salad or two in their lifetime, but the traditional Santorinian salad does not include any lettuce, but just tomatoes, onions, olives, cucumber, green and red peppers, and feta cheese, along with olive oil and balsamic vinegar. Interestingly, this island did not have a source of animal meat until people started trading goods and cattle. Before having cows on the island, the locals would use tomatoes as a meat substitute, by mixing it with different vegetables, beans, and flour and frying it into a hearty fritter-delicious! Fava beans are another abundant source on the island, which is common to see made into a hummus-like dip. The Grecians eat a healthy Mediterranean diet made up mostly of vegetables and fish, with little chicken or pork on occasion. Our day spent making these dishes and drinking the refreshing wine was even more captivating with the scenery surrounding us! When Kelly and I think of Santorini, this is one of the days we talk about because we learned so much about the food and wine, which is not surprising why it brings people from all over the world together to share a common interest! It was a fabulous day that encompassed everything the Dish and Discover team wants to share with you, so add this day trip to your list of must-do’s while in Santorini! https://santoriniwinetour.com/cooking-experience/
The grapevines that grow low to the ground in a circular shape! 
Down in the wine caves for some tasting 
Standing in front of the grapevines-very different than the typical vine 
Learning to make the tomato fritters! 
Yum!