Santorini, Assyrtiko – Vassaltis Vineyards

Is there a large grilled fish on the menu? A rich, fatty flathead grey mullet, for instance? Pair it with Santorini by Vassaltis Vineyards, a winery celebrating its 10th anniversary and currently entering its most mature phase. This is a wine with a pronounced mineral character, high acidity and a medium-to-full body.

Santorini Barrel, Assyrtiko – Domaine Sigalas

A plump, perfectly grilled gold-blotch grouper – with its juicy, sweet flesh that feels rich on the palate despite being lean – pairs beautifully with Sigalas’ Santorini Barrel. This wine masterfully blends aromas of fresh citrus and wet stone with notes of oak, offering high acidity and a full body.

The white grouper is the queen of fish, prized for its clean, flaky and tender meat. Whenever it graces the table, it marks a special occasion. Honor it with a bottle of 52 Peaks from Navitas Winery. This elegant Chardonnay features aromas of stone fruit, citrus, oak, vanilla and yeast, all perfectly balanced by its crisp acidity and full body.

Orycton, Assyrtiko – Kyanos Wines, Santorini

A grilled red porgy, with its white, delicate and subtly sweet flesh, is a classic choice. The same goes for its ideal wine pairing: an Assyrtiko, but not quite the kind you would expect. Michalis Kouloglou’s Orycton is the producer’s sole label and a personal passion project. A premium, 100% Assyrtiko with a limited production of about 2,800 bottles, it boasts intense minerality, aromas of fresh citrus, a saline character, high acidity and a full body.

For grilled European sea bass – or for an elevated, salt-crusted version – the Pyritis Assyrtiko by Artemis Karamolegos is an exceptional choice. Sourced from a blend of three distinct vineyards in Pyrgos and Megalochori, it stands out for its intense mineral character, aromas of yeast, fresh citrus and unripe white-fleshed peach, alongside its high acidity and full body.

Clos Stegasta, Assyrtiko – T-Oinos (Tinian Vineyards), Tinos

Gold-blotch grouper, stone bass, white grouper, red porgy, shi drum… Whichever premium fish you choose, this super-premium Assyrtiko will rise to the occasion. Featured on some of the world’s most prestigious restaurant wine lists, it possesses great aging potential. It is distinguished by its intense mineral character, fruitier and more expressive aromas compared to traditional Santorini Assyrtikos, high acidity and a full body.

This exceptional Robola by Sclavos comes from the Lacomatia vineyard in Kefalonia. The wine reveals mature aromas of citrus and stone fruits, dried flowers and a distinct mineral edge. Its pronounced acidity and full body make it the ideal companion for a grilled white seabream.

RAWditis – Oenops Wines, Drama

When parchment-baked red mullets (lythrinia) come out of the oven, a bottle of RAWditis by Oenops completes the meal perfectly. Winemaker Nikos Karatzas aims to showcase Greek varieties and terroir through minimal-intervention winemaking. RAWditis is a “raw” expression of the Roditis grape, featuring vibrant acidity, mature citrus and stone fruit aromas and a full body.

Euripides Katsaros ranks among Greece’s top producers. His Chardonnay is consistently ranked as one of the finest in the country and serves as the perfect match for a grilled parrotfish – even served traditional-style with its grilled liver on the side. The wine offers aromas of citrus, oak, vanilla and toasted nuts, backed by high acidity and a full body.

Nykteri, Assyrtiko – Hatzidakis Winery, Santorini

If the fisherman’s catch of the day is a meager or a shi drum and you plan to bake it in parchment paper, uncork a Hatzidakis Nykteri. Made from late-harvest Assyrtiko grapes, it features higher alcohol content and spends about twelve months aging in oak barrels. The result is a wine with a more oxidative character, showcasing aromas of ripe citrus, stone fruit, dried flowers, oak, vanilla and nuts. Its intense minerality, high acidity, and full body make it an extraordinary match for the most demanding grilled or baked fish dishes.