Santorini - Culinary Pairings
Assyrtiko and Grilled Octopus
Assyrtiko, Santorini’s most celebrated wine, is known for its bright acidity and mineral notes, making it a perfect match for grilled octopus. The smoky and slightly briny flavor of the octopus complements the citrusy undertones and saline finish of Assyrtiko. This pairing is a staple of Santorini’s cuisine, often served with a drizzle of olive oil, fresh lemon, and capers. The dish’s simple yet bold flavors allow the wine’s complexity to shine, creating a harmonious balance between the acidity and the rich texture of the seafood.
Nykteri and Roasted Lamb with Herbs
Nykteri is a rich, barrel-aged white wine from Santorini, known for its full-bodied texture and notes of ripe stone fruits and spices. This robust wine pairs exceptionally well with roasted lamb, a classic Greek dish seasoned with herbs like oregano, thyme, and rosemary. The lamb’s savory flavors and the wine’s depth create a pairing that enhances the dish’s complexity. The wine’s slight oak influence complements the earthy herbs, while its acidity cuts through the richness of the lamb, making it an ideal match for festive meals or special occasions.
Vinsanto and Baklava
Vinsanto, a sweet dessert wine made from sun-dried grapes, is one of Santorini’s signature wines. With its concentrated flavors of dried apricots, figs, caramel, and spices, Vinsanto pairs beautifully with baklava, a traditional Greek dessert made of layers of phyllo dough, honey, and nuts. The wine’s sweetness and complex profile complement the rich, nutty flavors of the baklava, while the acidity balances the syrupy sweetness of the dessert. This pairing is often enjoyed during celebrations or as a luxurious end to a meal, showcasing the best of Santorini’s culinary traditions.
Aidani and Tomato Keftedes
Aidani is a lesser-known white wine from Santorini, characterized by its floral aromas and fruity flavors. This aromatic wine pairs well with tomato keftedes, a traditional Santorini dish made from local tomatoes, herbs, and flour. The crispy fritters are seasoned with mint and onion, giving them a fresh, savory taste that complements the wine’s delicate sweetness. The pairing highlights the wine’s floral notes while balancing the acidity of the tomatoes. Tomato keftedes with Aidani is a delightful combination, often enjoyed as a meze or appetizer in local tavernas.
Mavrotragano and Moussaka
Mavrotragano is a bold red wine from Santorini, known for its dark berry flavors, spice, and firm tannins. This wine is an excellent match for moussaka, a rich, layered dish made with eggplant, minced meat, béchamel sauce, and spices. The robust flavors of Mavrotragano stand up to the hearty nature of moussaka, while the wine’s structure complements the dish’s creamy and savory components. The spiced meat and the wine’s depth create a harmonious pairing that enhances the complexity of both the dish and the wine.
Mandilaria and Santorini Fava
Mandilaria is a red grape variety often used in Santorini’s rosé and lighter red wines. These wines pair wonderfully with Santorini fava, a traditional dish made from split yellow peas, olive oil, onions, and lemon. The creamy texture and earthy flavors of the fava are balanced by the bright acidity and subtle tannins of Mandilaria wines. This pairing is often enjoyed as part of a mezze platter, with the wine’s fruity notes providing a refreshing contrast to the savory and tangy elements of the fava. It’s a simple yet satisfying combination.
Assyrtiko and Sea Bass
Assyrtiko’s high acidity and crisp, mineral-driven profile make it an excellent match for grilled or baked sea bass. The delicate flavor of the fish is elevated by the wine’s bright citrus notes and salty undertones, reflecting the island’s maritime influences. Typically prepared with lemon, olive oil, and herbs, the sea bass highlights the wine’s complexity without overwhelming it. This pairing is a classic choice in Santorini, where seafood and Assyrtiko are staples of the local diet. The combination is light, refreshing, and ideal for a warm evening by the sea.