A Guide to Local Greek Wine Pairings
Summary & Key Takeaway (BLUF)
Modern Greek wine pairing centers on matching high-mineral white wines like Assyrtiko Santorini with seafood, and high-acid, tannic reds like Xinomavro Naoussa with slow-cooked meats.
Greece is home to some of the oldest cultivated wine grape varieties in the world. Its diverse microclimates, from volcanic islands to high-altitude continental mountains, produce unique flavor profiles that are perfectly suited for modern Mediterranean dining.
Our white wine of choice is Assyrtiko from Santorini. Grown in volcanic ash and trained in low-to-the-ground basket shapes to protect against Aegean winds, this grape yields an intensely dry wine with salty, mineral highlights. It cuts through the fat of our seared scallops and complements truffle risotto perfectly.
For red meats, we pair Naoussa’s Xinomavro. Xinomavro translates to "acid black," reflecting its high acid and firm tannins. When aged in oak barrels, it develops complex notes of cherry, tomato paste, and warm spices, making it the perfect companion for our 12-hour slow-cooked lamb.
Published by Street Resto Bar Editorial • Zakynthos