Souvlaki

This is the epitome of Greek street food: a grilled flatbread (pita) wrapped around a juicy kebab – finely chopped spit-roasted pork or chunks of pork or chicken grilled on a skewer – with a dollop of yogurt and garlic sauce (tzatziki), and a few slices of fresh tomato. Greeks usually get a souvlaki to go and rarely accompany it with wine, as beer is the more popular option. However, sommelier Nikolas Giannopoulos believes that “a modern retsina, of medium aromatic strength – elegant, herbal and spicy – will subdue the grease in the dish and interact with the pungent flavors of the onion and garlic to lead to a refreshing and playful aftertaste, in perfect harmony.”

Greek Horiatiki Salad

One of the most popular salads in the world, it is made with sweet summer tomatoes, olives, sliced onion and cucumber, and may be enriched with other delights like capers, arugula (or rocket), oregano, purslane, etc – always with high-quality, extra-virgin olive oil and a generous slab of feta cheese. As it is based on tomato, bitter-sweet rosés are considered a perfect match, and so too are fragrant whites. Maria Katsouli recommends “Assyrtiko or Malagousia, in a single-variety or blended wine, where the herbal aromas of the varieties create a dance of flavors with the components of the salad.” For Yiannis Kaimenakis, it would be equally interesting to try “a fresh rosé with accentuated acidity from any native variety.”

Charcoal-grilled fish

Fresh fish is the star of Greek cuisine: a first-rate ingredient showcased in its pristine simplicity with just a simple sauce of high-quality olive oil, fresh lemon juice, rock salt and, occasionally, a measured sprinkling of dried oregano. The general rule when it comes to fish is to avoid overly fragrant whites that will mask its flavor. When it is grilled, moreover, you want the body lent by barrel-aging, while acidity is also more than welcome. George Loukas recommends “an Assyrtiko that has spent some time in a barrel, preferably not from the Santorini area, so that the variety’s characteristic acidity and only slightly fruity notes are allowed to come forth and pair with the briny qualities of the juicy flesh. Save the unbarreled Santorini Assyrtiko for grilled sardines, roe dip and other such dishes with more intensity.” Nikos Loukakis agrees, adding that “big fish want whites that are full in body and alcohol content, and with the discreet presence of the barrel, such as Crete’s Vidiano.”

Spinach pie

Spinach pie is an all-rounder for Greeks, served at formal dinners, regular family meals, for breakfast or as a snack on the go. In this dish, crispy filo pastry, lightly greased with olive oil and sometimes topped with a sprinkling of sesame seeds, embraces a rich filling of spinach, dill, beaten eggs, spring onion and – usually – feta cheese. To bring out the filling’s creamy texture and elevate the flavors, choose aromatic and oily whites. “Wines with refreshing acidity and a bold aromatic character with notes of flowers and spices, like Moschofilero or a Roditis blend, are just the thing for spinach pie,” says Maria Dimou.