5 Greek wine varieties and food pairing tips are presented by Nikolaos Politis and Konstantinos Koveos and how these can be ideally combined.
Moschofilero
Rose variety cultivating primarily in Peloponnese (Arcadia, Messinia, Laconia) and occassionally in Central Greece.
Its popularity and glamorous name, owes it to Mantineia wines (protected designation of origin) produced on Μantineia’s plateau.
Gentle lemon color with distinguished grey weaves.
Solid Moschofilero wines are highlighted next to green salads with orange dressing, tabouleh salads, small fried fish, green pies and poultry with lemon flavoured sauces.
Τry:
A sparkling Moschofilero with raw or steamed shellfish, caviar, fresh white cheese and fruits.
Malagouzia
Aromatic white variety origined from Aitoloakarnania, but flourishing in Macedonia, while there are many producers in several parts of Greece.
Soft yellow-green color.
On the nose, intense aromas of ripe fruits (peach, apricot), citrus (lime, grapefruit) with tones of white flowers.
Rich salads with fresh fruit, steamed shrimps, pasta with light sauces, non-spicy Asian cuisine.
Sommelier’s Tip:
A barrel aged Malagouzia is a great combination with a wide variety of grilled fish.
Asyrtiko
The absolute star of Greek viticulture with numerous international awards. Asyrtiko’s homeland is Santorini but it is cultivated in both Greece’s mainland and island areas. Santorini acquires one of the oldest wineries (about 3500 years) in the whole world with its roots on the prehistoric period.
The tasteful combinations are practically endless! Mushrooms risotto, barbequed fish but also oven baked lamb, provide a remarkable gastronomic experience.
Chef’s Tip:
A perfect,aromatic combination is black chocolate as well as savory cheese such as Blue cheese or Roquefort.
5 Greek wine varieties & food pairing tips
Agiorgitiko
The wine variety stems from Nemea (oldest name Aghios Georgios)with a historical cource of 28 centuries. It is cultivated in other prefectures of Peloponnese but also in Northern, Central Greece and Cyclades. Cherry, sour Cherry, strawberry and raspberry aromas dominate, while οnce passed on a barrel provides aromas of red fruit jam, sweet spices, chocolate with notes of nuts and coffee.
Rose wines harmoniously matched with traditional greek recipes based on olive oil, pizza, pasta with tomato sauce and salmon. Fresh red wines with canelonni, meatpies, braised chicken, “saganaki” shrimps with tomato & feta cheese, grilled tuna but also a variety of Thai cuisine.
When aged, blends exceptionally together with goat with orzo pasta (giouvetsi), braised beef, pork chops, sausages and Lebanese cuisine.
Sweet Tip:
As a dessert Agiorgitiko wine (raisin, moka and dry plum essences) would be harmonised with cholocate mousse or chocolate tart with figs.
5 Greek wine varieties & food pairing tips
Xinomavro
Xinomavro is the prima donna of Greek viticulture. Variety’s birthplace is Naousa, but is cultivated in every corner of Northern Greece.
Two are the primary “schools” of Xinomavro: the traditional with ruby color producing wines with distinctive aromas such as tomato, olive, olive paste, mushroom, on a background of ripe fruit and the modern with a deep color, with complex essences such as strawberry marmelade, pomegranate, cornus and olive leaves.
It is the most ideal wine for meat enthusiasts and is optimally combined with grilled lamb, beef or wild boar accompanied with red sauce and dried fruit.
For demanding palates:
With pepper steak, bourguignon beef or a truffle risotto, this combination reaches perfection.
5 Greek wine varieties & food pairing tips
Rose wines are harmonically matched with lobster spaghetti, pasta with minced meat, traditional Greek cuisine and exotic gastronomy, while a semi dry sparkling rose with strawberry tart or pavlova.
Who is Who
Mr. Politis works in Efpan, a company importing Spanish wines- products and distribution network of Spanish and Greek wines.
Sommelier in Acropolis Chef’s Club of Attica.
He worked for a company exporting and distributing Greek wines in China.
He was employed in the exports department of Cantina Roeno, an Italian Winery based in Brentino Belluno, in Verona.
Studied in WSPC– Wine & Spirit Professional Center.
Lover of Greek cuisine & local products,Konstantinos Koveos is Executive Chef of Athens Coast and London Hotel & recipe writer in numerous blogs and sites.
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