Greek Wine and Food pairings Combinations

 

Agiorgitiko
 
Wine characteristics
  • full body and velvet tannins
  • concentrated sour cherries and other red fruit (pomegranates, prune, wild berries) on the nose
Dish
  • red, grilled or stewed meat with light sauces, yellow soft cheeses
 
Xinomavro
 
Wine characteristics
  • medium to full body, hard-edged tannins and high acidity
  • red fruit to the nose, tomato, olive and leather
Dish
  • ideally paired with rich dishes; grilled or stewed (veal & casseroles), yellow, spicy cheeses
 
Kotsifali
 
Wine characteristics
  • medium body and a warm alcoholic palate, low acidity and velvet tannins
  • nose full of red fruit, raisins, prunes and sage
Dish
  • Cretan cuisine, red meats with red light sauces, yellow, soft and mellow cheeses
 
Mantilari
 
Wine characteristics
  • rich body with tannins of high intensity
  • red pungent fruit to the nose (pomegranate) and vegetal notes
Dish
  • grilled & stewed meats with spicy sauces. Yellow, spiced and flavored or mild tasting cheeses
 
Liatiko
 
Wine characteristics
  • medium bodied on the palate, warm alcoholic & sweet
  • sweet preserves, jam, coffee & chocolate nose
Dish
  • Cretan cuisine, roasted lamb & pot roast with tomato
 
Athiri
 
Wine characteristics
  • medium bodied wines with relatively medium fresh acidity, warm on the palate
  • fruity, vibrant, waves of tropical fruit & honey
Dish
  • white meats garnished with greens or pasta, grilled fish, white cheeses
 
Asyrtiko
 
Wine characteristics
  • rich body even though it is a white wine, high natural acidity (crisp & refreshing)
  • subtle bouquet of honeysuckle or citrus to the nose (sour orange, lemon) and fruit (pear, apple)
Dish
  • grilled fish, white meats & white cheeses in brine (feta)
 
Debina
 
Wine characteristics
  • medium to weak bodied wines with a refreshing acidity
  • white-pulped fruit to the nose (apple & peach)
Dish
  • lightly cooked dishes of poultry & fish
 
Roditis
 
Wine characteristics
  • medium to weak bodied wines with refreshing acidity
  • nose bursting with fruity tones (pineapple, pear and melon). Often we can identify floral notes (violet & jasmine)
Dish
  • lean meats (poultry & fish), garnished with greens, rice or potatoes. White & yellow, mild-tasting cheeses
 
Savatiano
 
Wine characteristics
  • medium to full bodied wines; low acidity, round on the palate
  • fruity notes denoting apple, pear & peach
Dish
  • white meats and low-fat fish (grilled or cooked), white soft cheeses
 
Vilana
 
Wine characteristics
  • medium bodied wines with refreshing acidity
  • fresh wines are more fruity on the nose while mature ones are more honeyed (honey, jam)
Dish
  • white meats with sour sauces or spicy, for the aged wines
 
Rombola Kefallonias
 
Wine characteristics
  • weak to medium bodied wines
  • nose full of lemon accompanied by fruits (apple & pear)
Dish
  • grilled or boiled fish & white meats (poultry)
 
Moshofilero
 
Wine characteristics
  • lean, stylish body with vivid acidity; wines with finesse and freshness
  • rich fruity & floral (rose) nose
Dish
  • poultry, pasta with white sauces & seafood
 
Moshato Alexandrias
 
Wine characteristics
  • medium to full palate; dry or sweet wines (depending on the consistency of sugar)
  • the nose of the grape variety is rich and intense, with tones of rose, figs, honey, chocolate and vanilla
Dish
  • desserts & ice creams