Greek cuisine, with its vibrant flavors and Mediterranean roots, offers a unique opportunity to explore the art of wine pairing.

From refreshing seafood to hearty lamb dishes, every meal finds its perfect partner in a glass of wine. The key is balance—harmonizing the robust spices, zesty citrus, and savory herbs of Greek dishes with the diverse profiles of Greek wines.

Imagine savoring grilled octopus with a crisp Assyrtiko from Santorini, its minerality echoing the Aegean sea breeze.

Picture tender lamb chops paired with a bold and earthy Xinomavro, elevating the dish’s richness. Sweet, nutty baklava finds its soulmate in the golden sweetness of a Vinsanto, creating a symphony of flavors.Greek wines, like Moschofilero, Agiorgitiko, and Malagousia, are as diverse as the dishes they accompany, making them an integral part of the dining experience. Pairing these wines thoughtfully enhances the meal, celebrating the heritage and depth of Greek gastronomy.

Whether you’re enjoying a casual mezze spread or a multi-course feast, discovering the perfect wine pairing transforms the meal into an unforgettable journey through the Mediterranean.

Pairing wine with Greek food is all about complementing the flavors of the dish while highlighting the wine’s characteristics.

Here’s a guide to matching wine with popular Greek dishes:

1. Meze (Appetizers)Tzatziki, Dolmades, Spanakopita:

Go for a crisp white like Assyrtiko or a light rosé.

Fried Zucchini or Saganaki: Pair with a dry Moschofilero or a sparkling wine to cut through the richness.

2. SeafoodGrilled Octopus or Calamari:

Pair with a mineral-driven Assyrtiko from Santorini or a light Sauvignon Blanc.

Fish in Lemon Sauce: A zesty Roditis or Malagousia works beautifully.

3. Salads. Greek Salad (Horiatiki):

A dry Moschofilero or Roditis complements the acidity of tomatoes and the saltiness of feta.

Dakos (Cretan Salad): Choose a fruity rosé or a light white like Vilana.

4. Lamb DishesGrilled Lamb Chops or Kleftiko:

Pair with a bold red like Xinomavro or Agiorgitiko for their tannins and earthy notes.Moussaka: Opt for a medium-bodied red like Agiorgitiko or a Greek Syrah blend.

5. Chicken Dishes, Lemon Chicken with Potatoes:

A refreshing Assyrtiko or Chardonnay complements the citrus flavors.

Chicken Souvlaki: Pair with a versatile white like Malagousia or a fruity rosé.

6. Beef and Pork, Soutzoukakia (Meatballs in Tomato Sauce):

A full-bodied red like Xinomavro or Cabernet Sauvignon works well.Pork Gyro or Souvlaki:

A fruity Agiorgitiko or Grenache rosé balances the spices.

7. Vegetarian Dishes, Gemista (Stuffed Vegetables):

A herbal Savatiano or Retsina pairs well.Fasolada (Bean Soup): Choose a light-bodied red like Liatiko or a dry white Roditis.

8. Desserts. Baklava, Galaktoboureko, or Ekmek:

Sweet wines like Vinsanto or Muscat of Samos are ideal. Loukoumades (Honey Puffs):

Pair with a lightly sparkling Moscato d’Asti.

Tips:Acidity:

Match acidic dishes with high-acid wines like Assyrtiko or Moschofilero.Sweetness:

Sweet desserts pair best with equally sweet wines.

Weight: Match the body of the wine with the weight of the dish—light wines with light dishes, and full-bodied wines with richer foods.