Here are some suggestions on how to pair wine with food :
- seafood is served with fresh, lively white wines,
- small fried fish are served with white wines or retsina,
- vegetables accompanied by strong sauces next to rosé or light red wines,
- vegetable pies seek out the company of white wines, while red meat asks for red wines, quite aromatic.
Broths – soups
- the rich- flavored and strengthening broths of legumes pair with light red wines
- and … fatty meat soups are served with fresh red wines
- raw salty cold meats are served with rosé or light red wines
- while spicy, cooked ones, are served next to rich red wines.
The choice of wines depends on the origin of the fish (fresh or sea water), on their type and, of course, on their method of preparation.
- seafood and mollusks are served with dry white wines
- fried fish also ask for dry, white wines or retsina
- trout is served with light white wines
- salmon and tuna with rich white
- and eel with light rosé and / or red
- roasted large sea fish seek rich white wines
- while sardines and mackerel ask for dry, white but not aromatic wines.
When combined with wines, the method of their production and the accompanying sauces play a key role. In general, however:
- grilled meat is served with light, easy red wines with fruity aromas
- calf and a few weeks old kid meat are served with fatty white wines
- lamb is served with elegant and soft red wines
- pork meat is served with young, light and easy to drink red wines
- beef is served with soft red wines
- game meat is served with exquisite red aging wines with a sophisticated bouquet, sturdy with a rich body.
- all fresh cheeses with a fairly salty taste are served with light white wines
- The countless varieties of local goat’s cheeses are accompanied by dry white wines with intense flavor or by elegant red ones (feta cheese in particular fits perfectly with retsina)
- Fatty, fruity, more or less dry cheeses (eg Graviera, Ladotyri) seek rich and aromatic white wines with a pleasant acidity
- dried cheeses with intense aromas and flavor (eg smoked ones) pair with with rich white wines aged in barrels
- salty cheeses with a strong taste of spices or mold (eg copanisti) are served with white sweet wines
- peaches are served with white wines
- strawberries and blueberries pair with red wines
- melon pairs with sweet wines
- the muscat grape is served with muscat sweet wine
- plums is served with red sweet wines
- all sweets without much sugar, reminiscent of aromas of nuts and fruits, are accompanied by aromatic, sweet white wines and sparkling semi-dry ones
- chocolate sweets are difficult to combine with wine. Nevertheless, sweet red wines and some sparkling wines are suggested
- when creams or pastries are flavored with liqueur or spirits, the only suitable combination is semi-dry champagne or a glass of the same liqueur or distillate.
However, there are also foods that are difficult to combine with wine, such as asparagus, artichokes, pickles, salads with vinegar or lemon, and free-flowing soups.
It is certain that the combination of wine with food always leaves room for new and different suggestions that depend on our imagination and preferences.
Finally, we should say that the common belief that switching between wines during a meal leads to drunkenness, is a myth. Once we serve more than one dish, it is worth offering more than one wine, one for each dish. Their right combination will give us the greatest possible delight.