Most Greek wines are made to go with food. Greek food is made to go with Greek wines. However, Greek wines will be a good match for food from many parts of the world. If you are drinking a French or Australian wine, you do not normally consult a French or Australian cook-book to find something to match it.
There are two schools of thought: the wine should provide a neutral background to allow the food to be the star. Being in the wine trade, we prefer the role of the wine as a co-star to the food.
There are no hard and fast rules for wine and food matching but there are some general principles which will work in the majority of cases.
Fish & Seafood
Dry white wines are often paired with fish. With Greece having such a long coastline and many islands, most Greek white wines are made to go with fish. With oily fish it helps in the wine has good crisp acidity, if the fish is firm fleshed, or is cooked in a spicy or creamy sauce, the wine could have a little more weight. (Red wines do not usually work because the tannins in the red wine combine the oils in the fish to give most people a nasty taste in the mouth. In these cases neither the food nor the wine is shown at its best.)
Either red or white will work well. The white should be weighty and not too sharp; a red should be not too heavy for fear of it masking the taste of the meat, with touch of acidity to counteract the fat content of the flesh.
Red Meats and Game
Red wines, though some heavier whites can be good when the meat is cold.
Lamb and mutton have more fat than beef so the wine should have a touch more acidity.
Almost any wine will go with almost any cheese. Young, soft cheeses can be very good with white wines. If the cheese has a salty flavour, then a little sweetness in the wine gives the combination a better balance. Hard cheeses are usually best with reds. Blue cheeses are often best with sweet wines.
Fish and Seafood Fish Cakes, Mixed Sea Food, Whitebait
To cut through the oiliness of fried fish a crisp, dry white is required. Furthermore the fish itself is likely to have a delicate flavour so avoid those made from powerfully flavoured grape varieties. Fish Cakes go well with our Savvatiano. For Mixed Sea Food or Whitebait you can't go wrong with Savvatiano, Moschofilero or Athiri
Simple white fish such as Cod and Plaice fried in batter go well with a Savvatiano if you like a lemon flavour in the wine, or a Rhoditis if you want something a little more aromatic.
Firmer-fleshed Dover Sole would cope with Assyrtiko or alternatively, serve with a blend of Assyrtiko and Sauvignon Blanc.
Turbot John Dory, Mackerel, Monkfish, Red Mullet, Sardines, Salmon, Swordfish, Tuna deserve a fine dry wine like Athiri or Assyrtiko /Sauvignon Blanc
Kedgeree needs something to stand up to its big flavours whilst cutting through the creaminess of the dish; Assyrtiko or Savvatiano should do the trick.
Caviar, Ceviche, Smoked Salmon, Smoked Salmon with Scrambled Eggs again go well with Assyrtiko or Moschofilero
Sushi is sensational with Roditis, Moschofilero and Athiri.
Spicy Oriental Dishes need a robust wine to match the flavour of chili, ginger and the other spices. My suggestion would be a well-chilled Retsina, such as ‘Karelas Retsina” or INO Remvi.
Either red or white can be used. If you are roasting with lemon, then Roditis, with its aromatic citric flavours is perfect.
Duck, Turkey
Again either red or white would go. My preference is for a red, not too heavy, when the meat is hot and a white if the meat is served cold. Xynomavro from Pavlou Estate is an excellent red, while Porto Carras Athiri with its apricot flavours is wonderful with cold duck or turkey when the meat is cold.
Pork
Either red or white will work well. For a red try an Agiorgitiko or a Xynomavro. For a white, Athiri is lovely, especially if you are cooking the pork with apricot.
Ham
Ham is good with a light bodied red, a full bodied white or a rosé. For a red try an Agiorgitiko, for a white Athiri. Almost any rosé, that is not too sweet, would be a good match.
Curry
We believe that Retsina makes a good companion for even very hot curry. Chilli pepper is normally the enemy of wine, but the resin can take the heat.
Cottage Pie
This needs a low tannin red wine with little or no oak influence. Agiorgitiko or Xynomavro would be very good.
Beef Bourguignon, Daube of Beef, Steak and Kidney Pie
Pinot noir is the traditional match for these dishes as it usually has a touch more acidity than most reds. Agiorgitiko can be recommended for the same reason. Nemea is made from Agiorgitiko and some of the oaked wines stand up well to the heavier dishes. Wines made from Xinomavro have a similar acidity but a touch more weight and is excellent with the heavier dishes. With the Steak and Kidney Pie Xinomavro can used with confidence. The pastry soaks up the wine and means that a heavier wine is required
Beefburgers, Meatballs.
Simple, unoaked reds are just right with Beefburgers. If your Meatballs, however, are in a tomato sauce, then heavier more tannic wines are needed to counteract the sweetness and acidity of the tomato.
Beef en Croute, Roast Beef, Peppered Steak
Mature red wines are delicious with Beef en Croute and Roast Beef but temper the amount of horseradish sauce with your roast as this ingredient is one of wine's worst nightmares! Steak and rare Roast Beef are some of the few food opportunities for drinking a tannic wine. Chateau Porto Carras can be wonderful with these dishes.
Lamb
OVERALL WINNER: Agiorgitiko is the perfect accompaniment to Lamb.
Roast Lamb, Kleftiko, Lamb Casserole, Irish Stew
The perfect wine with Roast Lamb is an oaked Nemea.
Alternatively if you want to get away from oaked wines then another Agiorgitiko should be your choice. It is also perfect with Kleftiko or a Lamb Casserole or Irish Stew. Lamb Kebab, Lamb Chops, Lancashire Hotpot, Shepherd's Pie
Shepherd's Pie
This needs a low tannin Red wine with little or no oak influence. Ino Nemea or Lyrarakis Kotsifali would do very well
Game
Wild Duck, Pheasant, Grouse all go well with a red that is not too heavy. Later in the season the wine can get heavier and more oaky.
Wild Boar, Venison
These can take wines as heavy as you like. Oaked Xinomavro or the Chateau Porto Carras make ideal partners.
It is actually much better to serve just one or two great cheeses with a well-matched wine than a big cheese selection.
Soft White cheeses
Soft white cheeses including Feta work better with white wines rather than reds. Try a Savvatiano or a Rhoditis.
Goats' Cheese
Goats' cheese has a real affinity with Sauvignon Blanc. Panselinos being a blend of Assyrtiko with Sauvignon blanc is a terrific pairing.
Cheddar, Red Leicester, Mimolette, Parmesan, Manchego, Gruyere
Hard cheeses probably fare better with Red wines than any other type of cheese. For cheeses like these, medium to full-bodied dry Reds like Chateau Porto Carras or Kerastis Nemea work very well.
