What’s the best Greek honey? Why does honey crystallize? Why is oak honey so dark? How do I liquefy the “sugared” honey at home? How can I tell different honey varieties apart? These and a bunch of other buzzing questions sparked a lively discussion at our recent honey tasting workshop in eastern Attica, just next to Athens International Airport.
Welcome Honey!
A country style yard at Vravrona, Attica
Imagine this: a stunning spot surrounded by vineyards bursting with Savatiano grapes, and a property drenched in the scents of thyme, oregano, sage, and orange blossoms. That’s where we set up our sweet little meet-up to uncover the secrets of honey tasting.
This event wasn’t just fun—it was a super interactive experience! We didn’t just taste; we also learned how to describe the unique flavors and aromas of each type of Greek honey.
Compared to wine tasting, honey tasting lets you pick up on a ton of distinctive characteristics and vivid differences in color, taste, and scent. And honestly, it’s such a sweet and delightful process that you never want it to end!
So, what did we decide? We’re meeting up again for another honey tasting workshop at the end of summer. This time, we’re mixing it up by pairing it with fig picking, featuring the famous Markopoulo figs that fill the area. Stay tuned for more honeyed adventures!
Samples of unifloral greek honeys
A honeyed table of flavors
Spyros Skareas reveals the secrets of greek honey
