Why go
Tsikoudia comes from the remains of grapes after winemaking and is often offered in a small glass after food. Cretan wine is a separate, much older tradition with local styles and names. Recognising the distinction adds useful context to a taverna meal without depending on a particular venue.
The full story
Wine and tsikoudia are linked by the grape harvest, but they are different drinks. Crete has a long winemaking history, and local wine can be encountered by the bottle or as an open, unbottled wine. The older account names Kotsifali and Marouvas among Cretan wine terms worth recognising, though a label or menu is the better guide to what is actually being poured. After winemaking, grape skins and other remains can be distilled into tsikoudia, often called raki in Crete. It is a strong, clear spirit, commonly served in a small glass after a meal, sometimes alongside fruit or dessert. Despite the shared name, Cretan raki is not the anise-flavoured drink associated with Turkey. That difference is helpful when ordering or accepting a glass. The custom connects the end of a meal to the island's wine production, rather than to a specific bar or brand. Enjoy the drink as a spirit in its own right; its strength varies, so a small serving is a sensible starting point.
Useful to know
- Ask whether an offered raki is Cretan tsikoudia if you expect an anise-flavoured drink.
- At a meal, distinguish local wine from the small glass of spirit that may follow it.