Wine Pairing

Fish and seafood have rightfully been associated with white wine. Its refreshing acidity and fruity aromas highlight the freshness of the sea without overpowering the delicate flavors of the dish.

However, this does not mean that there is only one correct choice. In cooking, the main ingredient is not the only factor that determines the pairing; the way a dish is prepared plays an equally important role. The sauce, herbs, spices, and intensity of the dish are the elements that guide us toward the right wine.

At Kuzina à la Grecque, we love combinations that make food even more enjoyable. So, let’s explore which wine pairs best with each category of seafood.

Spicy Recipes and Fish with Intense Flavors

Dishes with rich tomato-based sauces, bold herbs, or oily fish such as sardines, tuna, swordfish, bonito, and salmon can pair beautifully with a red wine.

The key is to choose a light- to medium-bodied, fruity wine with low tannins and refreshing acidity, so that it complements the dish without overpowering its flavors.

Excellent choices include the Greek varieties Liatiko and Mavro Mesinikola, as well as international varieties such as Pinot Noir, Gamay (Beaujolais), or a refreshing Frappato from Sicily.

Kuzina à la Grecque recommendation:

Pair it with the traditional Corfiot Bourdetto [Bourdetto with Scorpionfish by Sotiris Evangelou], as well as any other seafood recipe based on a rich tomato sauce.

Cured and Marinated Fish

When we hear about cured mackerel, salted sardines, or smoked mackerel, our minds usually go straight to ouzo or tsipouro.

However, a refreshing Savatiano beautifully highlights the saltiness and freshness of these traditional meze dishes, leaving the palate clean and ready for the next bite.

Kuzina à la Grecque recommendation:

Try it with the delicious [Marinated Anchovies by Sotiris Evangelou].

Oysters and Shellfish

There is a traditional belief that oysters should be paired with Champagne. However, if you prefer Greek options, a sparkling wine from Amyndeon, an Assyrtiko, or a refreshing Robola can beautifully enhance the natural, mineral character of shellfish.

Kuzina à la Grecque recommendation:

Enjoy it with an authentic [Spaghetti Vongole by Sotiris Evangelou].

Συνεχίζω με το Μέρος 2 της αμερικανικής αγγλικής μετάφρασης:

Smoked Fish

Smoked fish require a wine with more body. An oak-aged Chardonnay is an excellent choice, as its buttery texture and subtle vanilla notes create a beautiful balance with the intense smoky flavors.

Kuzina à la Grecque recommendation:

SMOKED MACKEREL, SMOKED SALMON, SMOKED TROUT WITH WILD RADISH DIP & HONEY DIJON MAYONNAISE WITH DILL

Sushi, Tartar, Ceviche, and Carpaccio

Many people consider sake to be the only option for raw fish preparations. In reality, a sparkling Moschofilero pairs wonderfully with raw fish, as its acidity and bubbles refresh the palate after every bite.

If you prefer still wines, excellent choices are Malagousia, Assyrtiko, or a classic Moschofilero.

Kuzina à la Grecque recommendation:

Pair it with the fresh [Marinated Sardines by Sotiris Evangelou].

Cooked Fish and Seafood Dishes

Dishes such as octopus with green beans, octopus giouvetsi, shrimp saganaki, or Spetsiota-style grouper pair beautifully with a Greek rosé wine.

Varieties such as Xinomavro, Avgoustiatis, Mavrotragano, Limniona, or even a rosé Moschofilero offer freshness and fruitiness without covering the flavors of the dish.

Kuzina à la Grecque recommendation:

Try it with a traditional [Octopus with Green Beans].

What About Retsina?

If there is one Greek wine that has been associated more than any other with seafood meze, it is Retsina.

Modern, high-quality Retsina wines have nothing in common with the heavy flavors of the past. They are fresh, balanced, and their distinctive resinous finish pairs exceptionally well with marinated anchovies, sardines, grilled octopus, calamari, and fried small fish.

Kuzina à la Grecque recommendation:

The ultimate pairing with GRILLED HORSE MACKEREL OR “SARDINES PANDREMENTES” (Sardines Stuffed with Herbs and Garlic).

Malagousia: The Safest Choice

If we had to choose only one Greek white wine for the majority of seafood dishes, it would be Malagousia.

With aromas of ripe pear, mango, and citrus fruits, refreshing acidity, and a balanced finish, it pairs beautifully with shrimp, calamari, shellfish, grilled fish, and many summer recipes of Greek cuisine.

Don’t Get Trapped by the Rules!

Suggestions about which wine pairs with each dish are a beautiful guide, not strict rules.

If a particular wine speaks to you and brings you joy, enjoy it without a second thought.

Do not hesitate to try new combinations, experiment, and trust your own taste. Every recipe can lead you to a different wine experience, and many times the most memorable discoveries happen outside traditional rules.

Because, at the end of the day, the most important thing is not finding the “perfect” wine, but the one that makes you and your company enjoy the food and the moment even more.

A Personal Note from Me

Behind professional kitchens and beautifully set tables, the true magic of food is not found in theories or strict sommelier rules.

I have seen people enjoy a simple fried smelt with a “wrong” red wine and shine with happiness, simply because they were surrounded by good company.

So, do not worry if your choice does not follow traditional pairing rules. Open the bottle that speaks to you, cook with love, gather the people you care about around the table, and allow the moment to take over.

Because this is, after all, the true essence of the Greek table.

One Final Thought...

The suggestions I have shared with you are not intended to be a wine guide or a strict set of tasting rules.

They are my personal preferences and the combinations I have come to love throughout my culinary journey, my travels, my tastings, and the countless tables I have had the pleasure of sharing with friends, colleagues, and guests.

In the world of wine, there are not only right or wrong choices. There are different opinions, different schools of thought, and above all, different palates.

If this article becomes the reason for you to try a new pairing and discover your own favorite combination, then it will have achieved its purpose.

I wish you to always enjoy great food, good wine, and above all, beautiful moments filled with laughter and smiles.

Gia Mas!