I recently had the pleasure of appearing on ERT1, on the morning show hosted by Krateros Katsoulis and Maria Iliaki, for a friendly and insightful conversation with journalist Fani Tzomaka. The focus of our discussion was one of my favourite topics: Greek honey—its taste, its authenticity, and how consumers can better understand what they’re buying.

The segment felt less like a formal interview and more like an open, engaging story about flavour, tradition, and the importance of knowing our food. Here’s what we talked about.

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What a Greek Honey Sommelier Actually Does

One of the first questions was: “What exactly is a honey sommelier?”
I explained that the role goes far beyond simply tasting honey.

A Honey Sommelier evaluates:

• the identity and typicity of a variety

• the aroma and flavour profile

• possible defects or signs of poor handling

• the strengths and unique characteristics of each honey

• the overall sensory experience

The goal is twofold:
to help consumers understand and choose real, quality honey — and to help producers highlight the value of their work.

Greek Honey Varieties on the Table

We also talked about the incredible range of Greek honeys:
thyme, pine, fir, chestnut, heather, wildflower and many others.

Each one has its own “voice”: different aromas, different intensity, different mouthfeel.
This diversity is what makes Greek honey so fascinating and so unique worldwide.

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How Consumers Can Spot Good Honey

During the interview, we touched on some simple, practical tips for everyday consumers:

• what to check on a label

• when crystallisation is natural

• when aroma or texture indicates a problem

• what authentic Greek honey should (and should not) taste like

The point is not to make everyone an expert—it’s to give people the confidence to choose real, honest honey.

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Honey Tasting: Not a Luxury, but a Useful Tool

We also shared how honey tasting works in a simple, approachable way:

• appearance

• aroma

• taste

• aftertaste

Even someone with no experience can learn to appreciate these elements.
Honey tasting is not meant to be fancy — it’s meant to be helpful.

greek honey, interview