Greek cuisine relies on clear and precise aromas. Fish is prepared with olive oil and lemon and only a touch of garlic is added to lamb. Tzatziki is one dish that challenges and is therefore well matched with a powerful Grüner Veltliner to complement the high fat yoghurt. White wine tends to be easier to pair with Greek food than red wine, with light and delicately fruity wines proving to be the best option.
Lamb
Powerful white wines, simple, basic and dry reds with delicate fruit.
Moussaka
Blaufränkisch blessed with a harmonic tannin structure.
Gyros and Souvlaki
Powerful Grüner Veltliner, ripe Pinot Blanc, light and dry Zweigelt or Blaufränkisch.
