The Wine Commanders are Yiannis Karakasis MW, and Gregory Michailos Dip WSET. Their mission given to them by W is to communicate their passion for Greek wine without exaggeration but with creativity and integrity.  And because they don’t want you to get bored only with Assyrtiko or Xinomavro they will post sometimes about both classic and emerging wine-regions.


Yiannis was born in Athens, Greece. He graduated from the Hellenic Navy Academy as an Ensign and thereafter served in various warships, having flown 2.000 flying hours as a pilot, instructor and test-pilot with AB-212 navy helicopters. He retired as a Commander in 2011 to pursue his passion for wine.

He is now a promoter of Greek wines, wine consultant, educator, and co-founder with Gregory Michailos of the blog. He also contributes for international magazines and websites. His greatest wine passions are pre-phylloxera wines, Pinot Noir in general, Barolo mature Santorini and Naoussa and Tokaji.


I was born and raised in Athens in a food and wine friendly environment since my family has been involved in the Greek gastronomic sector almost forever. I studied Chemical Engineering and classical music but my relationship with wine has been always a matter of karma. I found myself studying wine in 2004 and 5 years later in 2009 I was between the first three graduates of WSET Diploma in Greece. During my studies I won 4 scholarships and Diploma was awarded to me with Merit.

I regularly write about wine in international magazines, I work as a wine-consultant and I promote Greek wines abroad but my biggest so far achievement and passion in wine is, our blog with Yiannis Karakasis MW. It seems that I have a specialty in delayed deadlines, but again at the end of the day a glass of wine is more than rewarding and relaxing. A bottle of Chateau Margaux 1990 has been so far my greatest wine-memory but I really enjoy discovering with the Master and Commander hidden gems from Greece and the rest of the world. This blog is my own way to wine-happiness and cloud #9…


07 May 2016
Ένα από τα πιο συνηθισμένα ελαττώματα του κρασιού είναι η οσμή φελλού (φελλομένο κρασί ή μπουσονέ). Τι είναι και πως γίνεται αντιληπτό; O Γιάννης Καρακάσης MW απαντά μέσα από τη ...