Food Pairing with Greek Wines: A Journey of Taste and Harmony

Greece, perhaps the oldest winemaking tradition in Europe, offers an impressively rich vineyard with grape varieties found nowhere else in the world. From Xinomavro of Naoussa to Assyrtiko of Santorini, Greek wines are known for their complexity, authenticity, and strong sense of terroir—the land that gives them life.

But no matter how excellent a wine may be, it truly shines when paired with the right food. Food pairing is the art of matching wine and food to create a complete tasting experience. Let’s explore some ideal combinations that elevate Greek wines to their full potential.

1. Assyrtiko – The King of the Aegean and the Treasures of the Sea

Assyrtiko, from Santorini, is perhaps the most renowned white grape in Greece. It’s known for its minerality, high acidity, and aging potential.
Ideal Pairings:
• Fresh shellfish (clams, oysters, scallops): their saltiness complements Assyrtiko’s acidity.
• Grilled octopus with Santorini fava: a local match that honors both origins.
• Sashimi or ceviche: the lemony elements of the dish blend with the wine’s freshness. If oak-aged, try with more complex dishes like grilled seabass with butter-caper sauce.

2. Malagousia – Aromatic Elegance and Mediterranean Finesse

Malagousia is an aromatic white grape with notes of peach, white flowers, and citrus. It pairs well with lighter dishes.
Ideal Pairings:
• Salads with fruits, goat cheese, and citrus vinaigrette.
• Lemon-mushroom risotto.
• Chicken with herb cream sauce.

3. Moschofilero – Coolness and Ethereal Aromas from Arcadia

Moschofilero, mainly from Mantinia in the Peloponnese, offers aromas of rose petals, Turkish delight, and citrus.
Ideal Pairings:
• Fennel-orange salads.
• Potato samosas with spices.
• Light Asian dishes with ginger and lemongrass.

4. Agiorgitiko – The Velvety Heart of the Peloponnese

Agiorgitiko, from Nemea, is perhaps Greece’s most versatile red. It has medium tannins, soft texture, and cherry, plum, and cinnamon notes.
Ideal Pairings:
• Braised veal with eggplant purée.
• Moussaka or pastitsio.
• Burgers with caramelized onions and feta.

5. Xinomavro – Greece’s Answer to Nebbiolo

Xinomavro from Naoussa or Amyntaio has high acidity, intense tannins, and aging potential. It’s Greece’s Barolo equivalent.
Ideal Pairings:
• Roast goat with potatoes and rosemary.
• Grilled red meat with smoked eggplant salad.
• Stuffed vegetables with ground meat and herbs.

6. Rosé Xinomavro or Moschofilero – Fresh and Versatile
Greek rosés have improved significantly. Xinomavro rosé (especially from Amyntaio) offers crisp acidity, while Moschofilero rosé brings floral and spicy aromas.
Ideal Pairings:
• Pastourmas or kavourmas with lemon-oil.
• Cheese or herb pies.
• Mediterranean tapas and spicy appetizers.

7. Sweet Wines – Vinsanto and Muscat: A Graceful Finale
Greece’s famous sweet wines cannot be overlooked. Vinsanto from Santorini (sun-dried Assyrtiko) is rich with dried fruits, caramel, and spices.
Ideal Pairings:
• Fig or nut tarts.
• Vanilla cream with caramelized apples.
• Spicy blue cheeses like Roquefort or Gorgonzola. Muscat of Samos, with its light sweetness and intense grape aroma, is perfect for fruits, fruit salads, or Greek desserts like halva and baklava.

Cheers!
Greek wine is more than tradition—it’s a culinary innovation. Food pairing isn’t about expertise; it’s about imagination and respect for ingredients. Each variety, each winery, and each dish tells a story. When they meet at the table, something magical is born.

Next time you choose a Greek wine, think about what could go with it—not just to complement the meal, but to turn it into an experience. Enjoy!