Wine and Food: A Guide to Perfect Pairing at Home

Basic Principles of Wine Pairing

• Balance: The wine and the food should have similar intensity. A mild dish calls for a gentle wine, while a spicy dish can handle a fuller-bodied wine.

• Harmony or Contrast: You can match similar flavors or create contrasts that refresh the palate.

• Acidity: Wines with high acidity cut through fats and refresh the mouth.

• Sweetness & Bitter Elements: Sweet wines go well with spicy or strongly flavored foods. Tannic wines (like Cabernet) don’t pair well with bitter or very salty dishes.

Classic Greek Pairings

Wine with vegetable dishes

• Dishes like stuffed vegetables, green beans, or briam pair perfectly with aromatic white wines like Moschofilero or Roditis.

• A dry rosé adds freshness without overpowering the flavors of the vegetables.

Wine with fish and seafood

• Grilled fish, calamari, and shrimp love crisp white wines like Assyrtiko or Sauvignon Blanc.

• For octopus or fattier fish (e.g. salmon), try a light red (e.g. Xinomavro, Pinot Noir) served cool.

Wine with meat

• Lemon chicken goes well with white wines (e.g. unoaked Chardonnay).

• Beef stew or roasted pork call for full-bodied reds like Mavrotragano, Agiorgitiko, or Syrah.

Pies and appetizers

• Cheese or spinach pies pair well with dry rosé or full-bodied whites like Vidiano or Athiri.

• Appetizers with cheese or cured meats match sparkling or semi-sparkling wines, which cleanse the palate.

Common Mistakes to Avoid

• ❌ Don’t serve sweet white wine with grilled beef – the flavors will be lost.

• ❌ A highly tannic wine with very spicy food can leave a bitter taste.

• ❌ Don’t over-chill red wine – it loses aroma and character.

Conclusion: Your pairing is the best!

There are no absolute rules. Every palate is unique, just like every table. Experiment, taste, enjoy! The key is for wine and food to accompany beautiful moments.