The bright, sun-drenched flavors of Greek food deserve equally brilliant wine companions. Mediterranean cuisine, with its bold use of herbs, olive oil, and fresh ingredients, creates unique pairing challenges and opportunities for wine enthusiasts. After years in professional kitchens and countless trips through Greece’s wine regions, I’ve discovered that finding what wine goes with Greek food isn’t just about rules—it’s about understanding flavor harmony.
Greek cuisine’s distinctive profile—tangy feta, briny olives, aromatic herbs, and succulent grilled meats—pairs beautifully with both native Greek varieties and international options. From the mineral-driven Assyrtiko that complements seafood to robust Xinomavro that stands up to lamb souvlaki, this guide will help you navigate Greek food and wine pairings for your next dinner party or restaurant visit.
Let’s explore Greek wine traditions, regional specialties, and practical pairing principles to elevate your Mediterranean dining experience.
Detailed Wine Pairings for Greek Food
Assyrtiko
Wine Type:
White
Why it pairs well with Greek seafood:
Assyrtiko’s high acidity cuts through the olive oil common in Greek cooking while its mineral character pairs perfectly with seafood. The wine’s saline quality naturally complements Mediterranean fish dishes, while its bright acidity balances the richness of grilled octopus and offsets the brininess of olives and feta in Greek salads.
Flavor Profile:
Lemon, green apple, white peach with pronounced mineral notes and a distinctive saltiness. Medium to full body, high acidity, bone-dry finish.
Best Styles or Varietals:
Assyrtiko from Santorini stands out with intense mineral character due to volcanic soils. Also excellent from mainland Greece and Crete.
Serving Tips:
Serve properly chilled (45-50°F/7-10°C) in a standard white wine glass. No decanting needed. For seafood pairings, simple preparations with lemon and olive oil work best.
Alternative Wines:
Albariño from Spain, Chablis from France
Moschofilero
Wine Type:
White
Why it pairs well with Greek appetizers:
The aromatic profile of Moschofilero provides a beautiful contrast to savory Greek meze. Its floral character complements the fresh herbs in dishes like spanakopita, while its acidity cuts through creamy tzatziki and other dips. This wine’s lightness pairs well with vegetable-based dishes without overwhelming their subtle flavors.
Flavor Profile:
Rose petals, citrus blossom, lemon zest with hints of spice. Light to medium body, vibrant acidity, delicate finish.
Best Styles or Varietals:
Look for Moschofilero from Mantinia in the Peloponnese region, especially those bottled young to preserve freshness.
Serving Tips:
Serve well-chilled (43-46°F/6-8°C) in a tulip-shaped white wine glass to capture the aromatic qualities. Add a sprig of fresh mint to vegetable dishes to enhance the pairing.
Alternative Wines:
Gewürztraminer from Alsace, Torrontés from Argentina
Savatiano
Wine Type:
White
Why it pairs well with Greek chicken:
Savatiano shows more body and fruit than other Greek whites, making it ideal for heartier dishes like roasted chicken with lemon and herbs. Its subtle flavor doesn’t overpower the often delicate seasoning of traditional Greek cooking, while having enough character to stand up to the lemon, garlic, and oregano typical in Greek chicken dishes.
Flavor Profile:
Yellow apple, pear, subtle citrus with hints of wild herbs. Medium body, moderate acidity, smooth texture.
Best Styles or Varietals:
Seek out modern, well-made Savatiano from Attica, especially unoaked versions.
Serving Tips:
Serve at cool room temperature (50-54°F/10-12°C) in a standard white wine glass. When preparing chicken, use fresh lemon and Greek oregano to enhance the pairing.
Alternative Wines:
Unoaked Chardonnay (https://burpy.com/chardonnay-wine/), Vermentino from Italy
Robola
Wine Type:
White
Why it pairs well with light Greek fish dishes:
Robola’s bright acidity and subtle fruit character make it perfect for simple grilled fish and seafood meze. The wine doesn’t mask the natural flavors of fresh fish, while its citrus notes complement the ubiquitous lemon in Greek seafood preparations. Its mineral undertones mirror the sea, creating a harmonious pairing with Mediterranean seafood.
Flavor Profile:
Green apple, lime, white flowers with subtle mineral notes. Light body, high acidity, clean finish.
Best Styles or Varietals:
Robola from the island of Kefalonia is the benchmark, particularly from higher altitude vineyards.
Serving Tips:
Serve chilled (45-48°F/7-9°C) in a standard white wine glass. Keep seafood preparations simple – grilled with olive oil, lemon, and herbs works best.
Alternative Wines:
Pinot Grigio (https://burpy.com/pinot-grigio-wine/), Muscadet from Loire Valley
Agiorgitiko
Wine Type:
Red
Why it pairs well with moussaka:
Agiorgitiko’s medium body and red fruit character provide the perfect balance for the complex flavors of moussaka. The wine’s moderate tannins and acidity cut through the rich béchamel topping, while complementing the spiced meat layer. The subtle oak often found in Agiorgitiko echoes the warming spices like cinnamon and nutmeg traditionally used in moussaka.
Flavor Profile:
Red cherry, plum, sweet spice with hints of vanilla. Medium body, moderate tannins, balanced acidity.
Best Styles or Varietals:
Look for Agiorgitiko from Nemea in the Peloponnese, particularly those aged briefly in oak.
Serving Tips:
Serve slightly cool (60-65°F/15-18°C) in a standard red wine glass. Consider decanting younger, more tannic versions for 30 minutes. When making moussaka, don’t skimp on the aromatic spices.
Alternative Wines:
Merlot (https://burpy.com/merlot-wine/), Sangiovese (https://burpy.com/sangiovese-wine/)
Xinomavro
Wine Type:
Red
Why it pairs well with lamb:
Xinomavro is Greece’s answer to structured, age-worthy reds with high acidity and firm tannins – perfect for fatty, rich lamb dishes. The wine’s high acidity cuts through the fattiness of slow-roasted lamb, while its complex flavor profile complements the meat’s robust flavor. Historically, this pairing has been enjoyed in northern Greece for centuries, especially during Easter celebrations.
Flavor Profile:
Sour cherry, tomato, olive, dried herbs with earthy undertones. Medium to full body, high acidity, firm tannins, long finish.
Best Styles or Varietals:
Xinomavro from Naoussa and Amyndeon in Macedonia, particularly those with some age.
Serving Tips:
Serve at room temperature (60-65°F/15-18°C) in a large-bowled red wine glass. Decant for 1-2 hours before serving. For lamb dishes, incorporate Mediterranean herbs like rosemary and oregano to bridge the pairing.
Alternative Wines:
Nebbiolo (https://burpy.com/nebbiolo-wine/), Syrah (https://burpy.com/syrah-wine/)
Limnio
Wine Type:
Red
Why it pairs well with spiced Greek meatballs:
As one of the world’s oldest recorded grape varieties (mentioned by Aristotle and Homer), Limnio has had centuries to evolve alongside Greek cuisine. Its balanced tannins and warm spice notes mirror the herbs and spices in keftedes (Greek meatballs). The wine’s moderate body doesn’t overwhelm the delicate seasoning while still standing up to the meat’s richness.
Flavor Profile:
Black cherry, red plum, bay leaf with hints of black pepper. Medium body, moderate tannins, good acidity.
Best Styles or Varietals:
Look for Limnio from its namesake island of Lemnos or from Halkidiki in northern Greece.
Serving Tips:
Serve at cool room temperature (60-64°F/15-18°C) in a standard red wine glass. When making meatballs, use plenty of fresh herbs and a touch of cinnamon to enhance the pairing.
Alternative Wines:
Grenache (https://burpy.com/grenache-wine/), Barbera (https://burpy.com/barbera-wine/)
Greek Rosé
Wine Type:
Rosé
Why it pairs well with meze spreads:
Greek rosé offers versatility that works across a variety of meze (small dishes). Its crisp acidity cuts through fatty dips like taramasalata while complementing the fresh herbs in dishes like dolmades. The subtle red fruit character provides enough structure for light meat dishes without overpowering delicate flavors. Rosé is the perfect compromise when serving a variety of small plates with different flavor profiles.
Flavor Profile:
Strawberry, watermelon, citrus zest with hints of wild herbs. Light to medium body, refreshing acidity, dry finish.
Best Styles or Varietals:
Look for rosés made from native Greek varieties like Xinomavro, Agiorgitiko, or Mandilaria.
Serving Tips:
Serve well-chilled (45-50°F/7-10°C) in a standard white wine glass. Meze spreads should include a range of flavors and textures – include at least one creamy dip, one vegetable dish, and one protein option.
Alternative Wines:
Provençal rosé, Spanish rosado
Retsina
Wine Type:
White (Resinated)
Why it pairs well with strong-flavored Greek dishes:
Retsina’s distinctive pine resin character creates a polarizing but authentic Greek wine experience. The resinated flavor actually helps cut through and complement intensely flavored, garlicky dishes that might overwhelm other wines. It works particularly well with strong cheeses and olive-forward meze, as the resinous quality balances their saltiness. This traditional pairing dates back thousands of years when pine resin was used to seal wine amphoras.
Flavor Profile:
Pine, lemon, green apple with herbal undertones. Light to medium body, high acidity, distinctive resinous finish.
Best Styles or Varietals:
Modern, well-made Retsina usually uses Savatiano or Roditis grapes. Look for quality producers making refined versions.
Serving Tips:
Serve well-chilled (43-46°F/6-8°C) in a standard white wine glass. Pair with traditional Greek dishes that feature plenty of garlic, olive oil, and herbs to complement the unique flavor profile.
Alternative Wines:
There’s really nothing quite like Retsina, but dry Vermentino (https://burpy.com/vermentino-wine/) might work as a distant alternative
Vinsanto (Santorini)
Wine Type:
Sweet Dessert Wine
Why it pairs well with Greek desserts:
Not to be confused with Italian Vin Santo, Greek Vinsanto from Santorini is a naturally sweet wine made from sun-dried Assyrtiko grapes. Its complex flavor profile of dried fruits and honey complements the similar flavors in Greek desserts like baklava and kataifi. The wine’s natural acidity balances the intense sweetness of honey-soaked pastries, creating a harmonious rather than cloying finish.
Flavor Profile:
Dried apricot, fig, honey, caramel with notes of coffee and spice. Full body, balanced acidity, very sweet with a long finish.
Best Styles or Varietals:
Look for Vinsanto PDO from Santorini, preferably aged at least 4 years.
Serving Tips:
Serve lightly chilled (50-54°F/10-12°C) in a small dessert wine glass. Serve with Greek desserts that aren’t overly sweet themselves – the traditional almond cookies called kourabiedes work particularly well.
Alternative Wines:
Sauternes (https://burpy.com/sauternes-wine/), Tokaji (https://burpy.com/tokaji-wine/)
Muscat of Samos
Wine Type:
Sweet Dessert Wine
Why it pairs well with Greek yogurt desserts:
The aromatic intensity of Muscat of Samos provides a beautiful counterpoint to the creamy tanginess of Greek yogurt desserts. The wine’s floral and fruit notes complement fresh fruit toppings, while its honeyed sweetness balances yogurt’s natural acidity. This pairing works particularly well with lighter desserts where the fresh flavors can shine without being overwhelmed.
Flavor Profile:
Orange blossom, apricot, peach, honey with hints of exotic spice. Medium to full body, moderate acidity, pronounced sweetness.
Best Styles or Varietals:
Look for Muscat of Samos PDO from the island of Samos, particularly the higher quality “Doux” or “Grand Cru” bottlings.
Serving Tips:
Serve chilled (45-50°F/7-10°C) in a small dessert wine glass. For yogurt desserts, use full-fat Greek yogurt and fresh seasonal fruits to enhance the pairing.
Alternative Wines:
Moscato (https://burpy.com/moscato-wine/), Late Harvest Riesling (https://burpy.com/late-harvest-wine/)
FAQ on What Wine Goes With Greek Food
What wine pairs with Greek salad?
Look for crisp, high-acid whites that can handle the tangy feta and briny olives. Assyrtiko from Santorini works beautifully with its mineral character and citrus notes. The wine’s acidity balances the olive oil while complementing the fresh vegetables. Alternative options include Sauvignon Blanc or Moschofilero.
Does red or white wine go better with moussaka?
Medium-bodied reds like Agiorgitiko shine with moussaka. The wine’s cherry notes and moderate tannins cut through the rich béchamel while complementing the spiced meat layer. For a white option, try a full-bodied Vidiano from Crete. The traditional Greek dining approach often favors regional wines with local dishes.
Which wine complements souvlaki?
Grilled lamb souvlaki pairs magnificently with Xinomavro from Naoussa. This structured red’s firm tannins cut through the meat’s fattiness, while its savory character enhances the herbs and char. For chicken souvlaki, try Savatiano or a Greek rosé for a lighter match that won’t overwhelm the meat.
What should I drink with spanakopita?
Aromatic whites like Moschofilero perfectly complement the herb-forward spinach pie. The wine’s floral notes and bright acidity cut through the rich phyllo and feta. Alternatives include Robola from Kefalonia or an Albariño. Greek tavernas traditionally serve these lighter appetizers with crisp local whites.
Which Greek wine goes with seafood?
Assyrtiko stands as the quintessential Greek seafood wine. Its high acidity and saline mineral character make it perfect for grilled octopus, whole fish, or calamari. The wine’s citrus notes complement lemon-dressed dishes beautifully. Robola and Athiri also work well with lighter seafood preparations.
Can Retsina pair with modern Greek cuisine?
Yes! While its pine-resin character is polarizing, well-made modern Retsina works wonderfully with garlicky spreads, fried fish, and olive-forward dishes. The resinous quality actually helps cut through intense flavors. Look for high-quality producers making refined versions with the Savatiano grape from Attica region.
What wine matches Greek yogurt desserts?
Sweet Muscat of Samos brings perfect balance to tangy Greek yogurt desserts. Its honeyed sweetness and orange blossom notes complement the yogurt’s acidity while pairing beautifully with honey and fruit toppings. For a non-Greek alternative, Moscato works nicely. Serve in small glasses at proper chilled temperature.
Which wine works with dolmades?
White wines with good acidity like Assyrtiko or Savatiano complement stuffed grape leaves beautifully. The brightness cuts through the olive oil while the body stands up to the rice filling. If the dolmades contain meat, consider a light red like Limnio or a full-bodied rosé from Xinomavro grapes.
Do international wines work with Greek food?
Absolutely. While Greek varieties offer authentic pairings, international options can shine too. Pinot Grigio works with seafood, Tempranillo complements lamb dishes, and Syrah pairs well with spiced meats. The Mediterranean diet’s flavor principles align with many international wine styles from similar climates.
What’s the best wine for a Greek meze spread?
Versatility is key for meze. Greek rosé offers the perfect middle ground, handling everything from tzatziki to grilled meats. Xinomavro-based rosés provide enough structure for heartier items while remaining refreshing. Alternatively, keep both Assyrtiko and Agiorgitiko on hand to cover all bases in your diverse spread.
Conclusion
Discovering what wine goes with Greek food opens a world of Mediterranean flavor harmony. The bright acidity of Assyrtiko cutting through a lemony Greek salad, the robust character of Xinomavro complementing slow-roasted lamb, or the aromatic Moschofilero enhancing herb-filled spanakopita—these pairings elevate authentic Hellenic dining experiences. Wine pairing isn’t just about rules; it’s about enjoyment.
Traditional Greek dinner wines reflect the country’s diverse terroir, from mineral-driven island whites to structured mainland reds. Remember these principles:
- Match intensity levels between food and wine
- Consider regional pairings from the same area
- Use acidity to balance olive-heavy dishes
- Trust your palate above conventional wisdom
Greece’s ancient winemaking history has created perfect food-wine combinations over thousands of years. Whether enjoying a simple meze spread or a lavish Greek feast, the right bottle transforms a good meal into an unforgettable dining experience.
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