Pairings | Greek
Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.
There are few grapes that bring Greece to mind like Assyrtiko, the saline wonder of the Cyclades. But what do you pair with it? As often, the answer depends on the winemaking style and terroir, because there is not one Assyrtiko (I should know, I recently tried 80 of them.)
With that baked feta and tomato pasta recipe going viral on TikTok, feta is certainly having a moment but what sort of wine do you pair with it?
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
If you’re wondering what type of wine to serve with moussaka the obvious answer is a Greek red. The dry, dark-fruited character of the country’s indigenous grapes suits the dish perfectly.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
Peter Pharos argues that his home country's wines deserve a place on the table with the world's most popular cuisines.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
No-one who hasn’t experienced a Greek Easter can imagine the scale of the feasting. Wine writer Ted Lelekas tells all about "the most lavish and important meal of the year".
Anyone who doubts that London is one of the world’s most exciting cities to eat in should take a trip round Soho, once noted for its sleazy bars and strip joints. Now it’s become the epicentre of Britain’s food revolution - not with the smartest restaurants in town, admittedly, but some of the hippest.
There are so many interesting wines in Marks & Spencer’s new ‘Found’ range that it’s hard to single out the best, but as it’s Greek Easter this weekend I’m going for the two Greek ones.
I didn’t have plans to go to Greece this year but staying in the UK for the summer has given me itchy feet so I’m cooking my way round the Med instead.
The start of Lent is cause for gloom for many people faced with the prospect of giving up something pleasurable like wine or chocolate Not for the Greeks however who kick off their fasting with a splendid celebration called Kathara Defter or ‘Clean Monday’.
Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued
Even if you’re into wine I reckon there’s a fair chance you won’t have heard of Savatiano a grape that's indigenous to the Attica region of Greece and which is also used to make retsina.
As it was my first Easter in Greece - which was celebrated a month later than that of the western Christian church this year - what could I focus on but what to drink with a Greek Easter lunch?
A robust, winey stew from Rebecca Seal's mouthwatering new book, The Islands of Greece which immediately makes you want to jump on a plane and fly off there. Top tip about cooking rabbit too.
I’m conscious I don’t post as many red wine pairings as I should partly because I tend to drink white wine more often, particularly at this time of year but this was a really spectacular match at a Visit Greece lunch at Above at Hide last week held to promote the Greek wine trails.
If you're giving up meat for Lent try these delicious carrot keftedes from Maria Elia's excellent book Smashing Plates, one of the cookbooks that impressed me most last year.
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
The thing about neighbourhood restaurants is that they’re a pain to get to if you’re not a local. In general that’s not a problem. They’re nice for those who live nearby, you tell yourself, but you don’t envy them unduly. But Peckham Bazaar is another matter ...
Every so often you come across a recipe that is such a winner you know you’re going to make it at every dinner party - or, rather more my style, kitchen supper - for the next year.
The way things are looking I don’t imagine there will be many standout matches of the week over the forthcoming months given that I’m out and about much less than normal. But this one, from Trivet in Bermondsey last week is truly excellent.
As I'm sure you know the hospitality industry - i.e. restaurants, pubs and hotels - is in dire straits with no clear idea when businesses can reopen or even if they’ll be viable if they do.
I must confess a sentimental attachment to Gentilini who I visited on the beautiful island of Kefalonia back in 2001 when I was researching a feature on Greek food.(Kefalonia - or Cephalonia as it's sometimes spelt - is where the book and film Captain Corelli's Mandolin was set.)