Drink This With That: Greek Cuisine

This month we explore wine pairing options for Greek cuisine. From dishes that are fresh and herbaceous like Greek Salad to rich and savory fare like Moussaka. Greek cuisine is vibrant and exciting and well suited to a variety of wine pairings. Desserts too, like the famed baklava are enhanced and elevated by a great wine pairing.

Search for recommended wines here: www.wineroad.com/wineries.

Greek Dishes & Wine Pairing Recommendations

Greek Salad

I could eat Feta all on its own; but add in tomatoes, kalamata olives, red onions, cucumbers and a sprig of mint, and you have the makings of a classic Greek salad. Dressed with olive oil, lemon and oregano it’s a satisfying and bright dish that can be served alone as the main meal or as a side. Choose wines with crisp acidity to complement the briny and salty notes of the salad.

+ Sauvignon Blanc

+ Rosé

+ Pinot Grigio

+ Assyrtiko * Greek varietal that is a natural pairing.

Moussaka (Eggplant Lasanga)

If you love eggplant as I do you, you need to try Moussaka —the Greek version of Eggplant Lasagna. Some call it white Lasagna for the creamy béchamel sauce poured on top. Hearty and filling, with spices like nutmeg, oregano, thyme and bay leaves; Moussaka is like lasagna on steroids and needs a wine that can support the deep flavors.

+ Syrah

+ Tempranillo

+ Sangiovese

Lamb Souvlaki

Cubes of lamb marinated with garlic, lemon and herbs then grilled on skewers and served with grilled vegetables and creamy and bright tzatziki sauce made from garlic, yogurt, cucumber and dill. May also be served wrapped in pita bread like Gyros, which differs in preparation as it is a lamb (or chicken) sliced or shaved from a rotisserie, not cubed. Either is a delicious way to enjoy lamb.

+ Grenache

+ Pinot Noir

+ Nero d’ Avola

+ Merlot

Spanakopita

Flakey, crisp sheets of phyllo are the hallmark of this creamy Greek pie filled with spinach and feta mixed with eggs, onions, garlic and butter; and seasoned with black pepper and dill. Perfect with full bodied white wines with good acidity to support the rich flavors of the Spanakopita.

+ Chardonnay

+ Fiano

+ Arneis

Baklava

Always save room for Baklava! Nutty and gooey it’s rich and sweet and made from sheets of Phyllo and layered with walnuts, honey syrup, and hint of clove and cinnamon. Sparkling wines or late harvest selections can elevate and match the complex level of sweetness.

+ Sparkling Moscato

+ Late Harvest Arneis

+ Late Harvest Zinfandel

+ Gewürztraminer

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Drink This With That: Sicilian Cusine

Welcome back to Drink This with That—featuring what to drink with specific foods and international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to selections that add a bit of a twist to the standard pairing.

This month we explore wine pairing options for Sicilian cuisine. Sunny Sicily is a bountiful island off the toe of the Italian “boot” with cuisine that is layered with flavor drawing influence from the many cultures that have shaped its culinary traditions including Greek, Arab, Norman, and Spanish. From Caponata to Cannoli, Pasta con Sarde and Pasta La Norma, to the ubiquitous Arancini. These are the foods I grew up with that hold a special place in my heart and on my palate.

Search for recommended wines here: www.wineroad.com/wineries as well as in the Italian Varietal section here: https://www.wineroad.com/italians/

Sicilian Dishes & Wine Pairing Recommendations

Caponata

Caponata is a quintessential Sicilian antipasto dish that traces back to Arab rule in Sicily when the introduction of eggplants and the concept of sweet and sour flavors (agrodolce) influenced local cuisine. The dish combines eggplant, tomatoes, celery, olives, capers, and vinegar, creating a complex interplay of flavors. Eggplant is a staple of Sicilian cuisine and caponata is the one dish that immediately soothes and calms me. I used to make jars of it with my Italian Nonna (grandmother) to take back to school to share with my roommates, but invariably I would end up eating the entire jar myself. Oops!

+ Barbera

+ Vermentino

+ Biancolella

Pasta alla Norma

This dish is a tribute to Vincenzo Bellini’s opera “Norma,” composed in Catania. Pasta alla Norma features pasta topped with a rich tomato sauce, fried eggplant, and salted ricotta cheese, reflecting the abundance of local ingredients and the influence of Arab culinary traditions.

+ Sangiovese

+ Dolcetto

+ Rosé of Sangiovese

Arancini

Arancini are deep-fried rice balls filled with ragù, peas, and mozzarella. The name “arancini” means “little oranges,” referring to their shape and golden color. Today, they are ubiquitous street food, with regional variations. Arancini were the afterschool treat of my childhood. On my first trip to Sicily, I swooned upon sight of a shop dedicated to Arancini. It was like the Baskin Robbins of Arancini with a multitude of flavors and filings to choose from. I was in rice ball heaven.

+ Montepulciano

+ Vermentino

+ Sangiovese

Grilled Swordfish (Pesce Spada alla Griglia)

Swordfish has been a staple in Sicilian coastal cuisine for centuries, particularly in the Strait of Messina. Grilled swordfish, seasoned simply with olive oil, lemon, and herbs, showcases the simplicity and freshness of Mediterranean seafood.

+ Vermentino

+ Falanghina

+ Fiano

Fritto Misto di Mare

Fritto Misto di Mare is a mixed seafood fry, a popular dish along Sicily’s coastlines. The dish typically includes squid, shrimp, and small fish, lightly battered and fried to perfection.

+ Vermentino

+ Sparkling Sangiovese Rosé

+ Pinot Grigio

Pasta con Sarde

This uniquely Sicilian dish combining sardines with wild fennel, pine nuts, raisins, and saffron. The use of sweet-savory elements and exotic spices like saffron indicates the fusion cuisine of Sicily, blending local fish with North African culinary traditions.

+ Arneis

+ Vermentino

+ Barbera

+ Fiano

Cannoli

Cannoli are crispy fried shells filled with sweetened ricotta (often flavored with orange blossom or chocolate) that blend Arab and Sicilian culinary techniques, making it one of the island’s most iconic desserts.

+ Moscato

+ Late Harvest Arneis

+Late Harvest Zinfandel

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