The wine culture of the Mediterranean islands is a story of sun, salt, and centuries-old craft. From the volcanic soils of Sicily to the windswept vineyards of Corsica, from the quartzite and schist rock of Porquerolles to the sun-drenched hills of Majorca, each island offers its own distinct terroir—shaped by rugged terrain, maritime breezes, and a particular climate that cultivates grapes that produce complex blends. Wines here are bold yet nuanced: minerally Assyrtiko from Greece, floral Malvasia from the Aeolian Islands, spicy reds from Sardinia’s Cannonau vines, and the elegant Vermentinos of the northern coastlines. But beyond the bottle, the experience is equally inspiring: tastings held at seaside estates, in olive groves, or in the cool atmosphere of time-worn cellars carved from stone. Here, wine isn’t just a product of the land—it’s an expression of heritage, hospitality, and the sunlit soul of island life.

Join world-renowned sommelier Enrico Bernardo on the ultimate tour through the Mediterranean Islands, where wine, culture, and adventure intertwine. Wine & Travel Mediterranean Islands is an essential guide to a region of the finest vineyards and hidden beauties. Bernardo uncovers the soul of Mediterranean winemaking, sharing not only the wines worth seeking but the breathtaking landscapes, the most traditional sites, and the secret escapes that define island life—a new kind of guide, featuring the best wines of each of the Mediterranean Islands as well as the people, places, and vistas.

The most recent addition to Assouline’s latest series, Wine & Travel, which explores emblematic destinations through the lens of wine tourism, this edition features an exhaustive list of the best vineyards to discover on the Mediterranean Islands.

Enrico Bernardo made his name at Le V, the restaurant at the Four Seasons George V in Paris, and was named Best Sommelier in the World in 2004. As a restaurateur, he has created and owned several Michelin-star-holding restaurants, focused on pairing the perfect wine with each dish. Bernardo consults for food, wine, and art de vivre companies worldwide and is the author of several books, including The Impossible Collection of Wine (2016), La Sagesse du Vin (2021), and The Impossible Collection of Champagne (2022). In 2018, he undertook a world wine trip, broadening his knowledge of the industry and bringing unknown talents to light.

Composition: Paper
Specification: Page count
296 pages

Number of illustrations
Over 400

Language
English

Released on
July 2025

Cover materials
Linen Hardcover

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