Greek food is very diverse but generally pairs well with crisp white wines such as Sauvignon Blanc or a Greek Assyrtiko, which is a very dry, high acid wine. Light-bodied red wines like Pinot Noir or Sangiovese, as well as sparkling wines like Prosecco also work well.

For heartier dishes with lamb or beef, a hardy Greek red such as Xinomavro or Agiorgitiko will pair well.

As with any wine pairing, consider the dominant flavours of the dish. Pair light-bodied wines with lighter dishes and bolder wines with richer dishes. The wine’s acidity can complement the flavours of many Greek selections, especially those with lemon or tomato.

Here are some specific pairing suggestions from a variety of wine experts.

• Avgolemono (Lemon Chicken soup): Medium-bodied white such as a Greek Moschofilero
• Grilled chicken: Chardonnay or a Greek white Savatiano or Assyrtiko.
• Chicken or pork Gyros: Riesling, Gewürztraminer or a light, chilled red Baco Noir or Greek Agiorgitiko.
• Fish or seafood: Pinot Noir, Chardonnay, Riesling, Rosé or Assyrtiko.
• Greek Salad: Sauvignon Blanc or an Orange wine.
• Lamb or beef dishes: Syrah/Shiraz, Merlot, Cabernet Sauvignon, Agiorgitiko, or Xinomavro.
• Lamb Gyros: A lighter, chilled red, such as Pinot Noir, Syrah or Agiorgitiko.
• Mezze Platter (dips, pita, salads): Light red wines like Pinot Noir or Sangiovese, crisp whites like Sauvignon Blanc or an Orange wine.
• Moussaka: A light-bodied red like Baco Noir or Agiorgitiko.
• Pastitsio: Italian Nebbiolo or Greek Xinomavro.
• Grilled octopus: Greek Assyrtiko.
• Red sauce dishes: Cabernet Sauvignon or Merlot.
• Saganaki: A citrusy white like Trebbiano.
• Spanakopita: Pinot Grigio, Vermentino or Moschofilero.

As always, don’t be afraid to experiment with different pairings to find your favourites.

Sláinte mhaith