Best wine with Greek food?

People will be ordering, I assume, lamb, beef, chicken dishes. I'm guessing a nice Rhone or a balanced Ccalifornia Syrah would work? I've got some lighter modest 2004s from the rhone that might be fun.

I'm guessing a nice Rhone or a balanced Ccalifornia Syrah would work?

Sounds good to me. Robust whites could work as well.

And don't forget that there are more and more Greek wines being imported to the US.

Why not a nice Xynomavro? Or is there some sort of objection to Greek wine with Greek food that I should be aware of?

I've tried some very nice Greek wines recently, most of them white since the corner Greek joint specializes in fish. But I'm pretty sure there are some very decent reds to be had...

No objections at all. But, where I live, the selection of Greek wines is somewhat limited. I'm going to Napa tomorrow, so...might look around at the better stores.

The restaurant in question is at the very casual end of the spectrum, and does not have much of anything on the wine list beyond "Supermarket" wines. Plus, I already have the Syrahs/Rhones and would like to drink them or try them.

Tend to agree with Manuel. Just an old fashioned guy; ethnic wine with ethnic food, country by country. Unless you are locked in, give some Greek vino a shot.

Just an old fashioned guy; ethnic wine with ethnic food, country by country..

Perhaps. But if the restaurant is in Napa I'm wondering how old fashioned and "ethnic" it will be. It may very well put a strong CA-spin on the food (and perhaps all for the better, the restaurant is in CA which is a similar climate but different atmosphere) in which case the CA syrahs would be perfect..

Not necessarily for bringing to a restaurant, but for great summer sipping, and one you should be able to find without too much effort, is Moschofilero (mos-koh-FEEL-er-oh).

It's a pretty inexpensive, light, bright white with some aromatic charm (the "moscho" makes it kin to the muscat, so that would give you a clue). Paterno brings one in, so that might be the easiest to find.

If you are eating Greek how about drinking Greek?

With Hoke on Moschofilero. I've had three examples recently at my nearby Greek fish joint (Trata Estiatorio on 70th and 2nd Av., for those keeping notes) and enjoyed them very much. I've thought of them sort of as Torrontès, but lighter and without the glyceric burn. Very fresh, fragrant and pleasant.

I am by no means an expert on Greek wines but have been impressed with what I have tasted so far. Highly recommend wines from Gervossiliou, Kir-Yiani, and Mercouri.

We always enjoy the Megapanos Savatiano when we go for tapas at Zaytinya's in DC, although looking at the notes on their menu it says that the grape "offers low acidity with grassy peachlike notes" so it may not be the best w/ food.

I think I'd probably opt for a middle of the road italian wine, something with nicely balanced acidity and tannins (which is what I always fall back on when in doubt!).

Have you had the dinner yet? Please be sure to post your notes once you do, I'm anxious to hear what you went with and how it turned out.

It is perhaps a dramatic over-simplification, but I tend to see Greek cuisine as pretty similar to the near eastern. Perhaps my favourite with NE cuisine is Albariño. Though Musar might be seen as the ideal answer, I find that the high alcohol of the red and the spices aren't a good combination. The white Musar isn't acidic enough IMO to cause enough refreshing qualities to the match. But maybe since NE is perhaps a touch spicier than Greek, Musar might work afterall?

Do report back on whatever you choose!

-O-

LOL...Otto why am I not surprised that Musar came up? [smile]

I quite enjoy Greek wines with Greek food. Some have already been mentioned above.

I even enjoy restina. It cuts through the garlic and olive oil and besides I do not have to share it with my "significantly better half" who cannot abide it. [grin]

After perusing the cellar and realizing that many people would be ordering their stellar grilled chicken or lamb (I ordered a New York Steak) I brought a Merlot and a Portugese red that's basically tinto nacional.

2005 Monte da Pecaguina (Alletejo, Portugal) A nice purple wine. Somewhat reticent nose. Some juicy fruit flavors up front-lavendar? blueberry? some decent acidity. More than fruit here, though. Some savory notes underneath. Very nice wine-***

2001 Matanzas Creek "Jackson Park" Merlot. Inky black in the glass-this is Merlot? Not wimpy at all-somewhat thick and unctuouss. Very nice and complex;. Pierre Seillan was involed in this wine, and it shows. Doesn't taste like a California wine, with some savory and tobacco notes I enjoy. But- the richness and big fruit is definitely there. ****

Thanks for letting us know how things turned out, and also for starting an interesting thread. The wines sound luscious.