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The secret to Greek cuisine is identifying the "hero" ingredient and matching its intensity in the wine pairing. Mezze platters need a wine that cuts through richness, like Albariño, Grüner Veltliner or Dry Riesling. Moussaka, the iconic eggplant casserole, fits well with Barbera d'Asti, Tempranillo or Agiorgitiko.
Spanakopita savory pastries balance well with Fiano, unoaked Chardonnay or Pinot Grigio. Delicious Dolmades grape leaf pockets can be served with Vermentino, dry Rosé or Assyrtiko. The crispy seafood classic Calamari Tiganita should be served with a refreshing wine such as Spanish Cava, Crémant or Sauvignon Blanc.
Lamb Souvlaki's richness works well with structural wines like Nero d’Avola, Xinomavro or Shiraz while herb-roasted Greek chicken pairs well with Xinomavro, Moschofilero or Chardonnay. Serve your white and sparkling wines at 45-50°F and red wine at 60-65°F for the best flavors. Every pour should enhance the bold, sun-drenched flavors of Greece rather than competing with them.
Mezze Platter
VIBRANT APERITIVO
A classic mezze spread features an array of starters like hummus, baba ganoush, olives and warm pita. These dishes are heavy on garlic, tahini and fresh herbs, which will need a wine that can cut through the richness while refreshing the palate.
Albariño: This coastal Spanish white is a perfect match for Mediterranean appetizers. its bright notes will elevate the heavy tahini and hummus.
Grüner Veltliner: A delightful alternative that offers a signature "white pepper" snap and lean minerality, it will cut through creamy chickpea dips.
Dry Riesling: If your mezze includes spicy peppers or salty feta, the bright fruitiness of a dry Riesling provides a clean, crisp counterpoint.
Moussaka
HEARTY EGGPLANT CASSEROLE
The ultimate Greek comfort food, Moussaka is layered with eggplant, potatoes and a spiced meat sauce topped with creamy béchamel. It needs a wine with enough acidity to handle the tomato sauce but soft enough tannins to respect the delicate eggplant.
Barbera d’Asti: This Italian red is a natural fit. Its naturally high acidity and low tannins allow the baked vegetable flavors to shine without being overpowered. Notes of cherry and raspberry brighten the savory meat sauce.
Tempranillo: A younger, fruit-forward Tempranillo offers a peppery richness that stands up to the cinnamon and allspice often found in Moussaka.
Agiorgitiko: For a local touch, this Greek red (often called the "Merlot of Greece") provides velvet tannins and plum flavors that meld beautifully with the creamy topping.
Spanakopita
SAVORY PASTRY
This iconic spinach and feta pie is defined by its buttery, flaky filo pastry and salty, herbaceous filling. To balance the fat of the pastry and the tang of the cheese, you need a white wine with texture and zest.
Fiano: This Southern Italian white is nutty and floral, with enough weight to match the buttery pastry and the acidity balance with the salty feta.
Unoaked Chardonnay: Without the influence of heavy oak, Chardonnay shows off its stone fruit and citrus characteristics, providing a "clean" pairing for the earthy spinach.
Pinot Grigio: A high-quality Pinot Grigio offers a light, zesty profile that keeps the palate refreshed between bites of the rich, savory pie.
Dolmades
GRAPE LEAF POCKETS
Whether stuffed with rice and herbs or seasoned meat, these grape leaf wraps are tangy, earthy and citrus-forward. They should be served with a wine that mirrors their Mediterranean soul.
Vermentino: Sourced from coastal regions, Vermentino offers hints of lime, green apple and a minerality that echoes the brine of grape leaves.
Dry Rosé: This provides a fruity, floral lift that complements the mint and dill typically found in the stuffing.
Assyrtiko: If the dolmades are served with a lemon-based sauce, the piercing acidity of Assyrtiko is an unbeatable match.
Calamari Tiganita
CRISPY SEASIDE CLASSIC
Fried calamari is a staple of Greek islands, usually served with a simple squeeze of lemon. The goal is to find a wine that is bright, acidic and sharp to match it.
Spanish Cava: Refreshing bubbles will elevate your palate, making every bite of crispy squid as fresh as the first.
Crémant: This French sparkler offers a slightly creamier bubble than Cava, providing a sophisticated contrast to the crunchy texture of the calamari.
Sauvignon Blanc: The herbaceous notes and citrus play beautifully with the dipping sauces (like aioli or tzatziki).
Lamb Souvlaki
BOLDLY GRILLED
Grilled lamb is rich, fatty and often heavily seasoned with oregano and lemon. It will need a red wine with robust tannins and enough "punch" to stand up to the charred meat.
Nero d'Avola: This Sicilian powerhouse is famous for its dark fruit and hints of black pepper. Its structure is an ideal partner for the gaminess of lamb.
Xinomavro: Often compared to Nebbiolo, this Greek red has firm tannins and complex notes of sun-dried tomato and olive that mirror the Mediterranean spices in the meat.
Syrah/Shiraz: For those who prefer New World styles, a Syrah offers a smoky, meaty profile that enhances the "char" from the grill.
Greek Chicken
HERB-ROASTED
Carefully roasted with garlic, olive oil and citrus, Greek chicken is often accompanied by potatoes. This versatile dish easily allows for both red and white pairings.
Xinomavro: While it works with lamb, it is also the "metaphorical love child of Pinot Noir and Nebbiolo," making it light enough for poultry but complex enough for the herbs and oil.
Moschofilero: If you prefer white, this Greek grape is highly aromatic (rose petals and citrus) and is slightly spicy, highlighting the lemon and oregano seasoning.
Chardonnay: A fuller-bodied, lightly oaked New World Chardonnay can match the richness of this delicious meal.
Level Up Your Mediterranean Dinner Party
Glassware Matters: Use a Bordeaux/cabernet glass for robust reds to allow complex aromas to breathe. For crisp whites, a narrower white wine glass will concentrate the delicate aromas.
Temperature is Key: Serve your white and sparkling wines well-chilled (45-50°F). For the reds, aim for a slightly warmer temperature (60-65°F) but be careful not to allow the wine to reach room temperature, where the sensation of alcohol will overshadow flavor.
Ready to explore more international flavors? Visit our Italian Pasta Wine Pairing Guide to continue your journey.