Fish, seafood and wine: a love affair

Fish, fish and yet again... fish! Heavenly food. Delicious, light, recommended in diets, absolutely perfect for the summer

FISH & SEAFOOD + WINE

Octopus stew + rosé

Mussel’s risotto + Malagousia, SB

Shrimp saganaki + rosé

Monkfish saganaki + Assyrtiko, Chardonnay

Pan-fried cod with garlic sauce + Moschofilero, Malagousia

Small fried fish + Retsina, Moschofilero, Malagousia, Vilana, Roditis, Savatiano

Sardine + Retsina

Sole meunière + Vidiano, Chardonnay

Red mullet + rosé

Seabream + Assyrtiko

Bonito, Mackerel + Assyrtiko, Robola, Chardonnay, Viognier

White groupers, dusky groupers + Assyrtiko

Shells (ostraka), oysters (stridia), carpet shells (kidonia), shrimps (garida), crayfish (karavida), mussels (midia), calamari and squid (soupies).

Shiny, blade-long joey mackerel (skoubri), ash coloured chub mackerel (kolios), striped seabreams (sargos), silver white pandoras (lithrini), huge bonitos (palamida) and gilthead seabreams (tsipoura), white soles (glossa) and sharp snout seabreams (hiona), wide red skates (vatos), red mullets (barbouni), humble pickerels (marida) and discrete sardines (sardela), pilchard (gavros), sand smelts (atherina).

Grilled, fried or boiled with a few salt grains and a lemon juice with olive oil dressing, or served with white sauces or even dark ones, with wine and tomato, fish are the true summer divas. To save you from the cumbersome task of selecting the appropriate wine, we will do that for you. So here is our advice:

SEAFOOD

Oysters

Oysters are a top delicacy. And when you find yourselves in front of the platter in which the ivory oyster shells are sparkling, rest assured that a fine, very dry sparkling wine will offer moments of gastronomical pleasure. Alternatively, try a Greek Chardonnay Burgundy style, a mature Assyrtiko or a Robola.

Mussels

When you come across totally fresh and extremely delicious, robust mussels marinière or mussels saganaki (with cheese and tomato sauce), drench your sea treats with a perky, white wine. Wines from Assyrtiko, Robola and Debina close the deal. A mussel pilaf, teeming with aromas of sea and herbs, can be enjoyed with a Malagousia with a herby character, a Moschofilero, a Vidiano.

Scallops

Serve with a fleshy Assyrtiko or Chardonnay.

Octopus

Grilled or cooked in olive oil and vinegar, it is the perfect “mezes” (appetizer) for tsipouro (grape distillate). However, when cooked in fresh tomato and macaroni or in a well-reduced “stifado” (a dish with tomato sauce and onions), it can be accompanied by a cool rosé Xinomavro or Merlot.

Grilled shrimp

Wines from Malagousia, elegant rosé Moschofilero, fresh Sauvignon Blanc with good balance between the alcohol and the acidity, as well as aromatic finesse, are ideal for delicate shrimp.

Crayfish

Fine crayfish and the more humble slipper lobster with the sweet flesh should be paired with a Chardonnay or a delicate rosé.

Lobster

Delicious, sweet flesh with intense taste and playful, stringy texture. The lord of the sea deserves a first-class wine! In this case, instinct will lead us to a top-class Assyrtiko or Chardonnay with a full, rich taste and nice acidity. Especially, if this noble shellfish is served with a rich sauce, these wines will underline and contrast its full flavour. If your lobster is simply enjoyed grilled or boiled, a delicate Malagousia, Moschofilero, Sauvignon Blanc will be perfect company, and so will a dry sparkling wine.

Fish

Small fried fish

The small fish, especially the humble pickerels and anchovies, will certainly be worth using your frying pan. The light taste, their crispy texture and the inevitable greasiness caused by the frying process, will naturally lead you to white wines with a faint taste of lemon. They are totally compatible to Retsina. Among your next choices, which will not disappoint you, could be a Moschofilero, a Vilana, a Savatiano or a good Roditis. The same wines go well with the typically Aegean culinary challenge: the mullet.

Fried fish with white sauce

When faced with a well buttered meunier sole, toadfish tails poached with mustard, or even a fine seabass in white sauce, assorted with small and round potatoes, like ivory buttons, you need to turn to more full-bodied but still, lively wines. I cannot think of a better choice than a Vidiano or Chardonnay that has been slightly aged in the embrace of an oak barrel.

Fish in love with the grill

This is the silver-grey gilthead seabream with its royal crown, the tender sea bream, the aristocratic dentex, and our beloved striped seabream. The crème de la crème, as many believe, of fish is full of iodine. With a rich, sweet flesh and chewy texture showcased by unprocessed salt. They all go well with the acute zippiness and the metallic aftertaste of the Assyrtiko, especially those grown in Santorini.

Fatty fish

Bear in mind that the fatter the fish, the more it needs a strong wine with higher alcoholic volume and a rich taste. Which means that if you are about to treat yourself to a generous salmon or a bonito filet, or a joey mackerel filet, you’d better opt for an equally generous white wine, be it an Assyrtiko, a Robola, a Chardonnay or a Viognier. But if you go for a grilled sardine, I will kindly ask you to indulge yourself to a new generation retsina, with its fine aromas and its discrete raisin taste.

Big, open sea fish

White groupers (sfirida), dusky groupers (rofos), greater amberjacks (mayiatiko) and tunas (tonos). Those fantastic... monsters threatening the whole universe with their huge mouths, can be cooked in many ways. They can be grilled, cooked on steam or be buttered in the oven but they always offer their tight flesh and their rich, delicious taste. They demand a wine partner of a similar gravity. Therefore, you should put your richest aged Assyrtiko on ice. But if you like your fish cooked with tomato, garlic and wine, then I dare you to accompany it with a mild, fresh and light red, such as a young Agiorgitiko.

Fish, seafood + wines

Seashells

When you find yourself in front of a platter full of shiny oysters, cockles, scallops and carpet shells try an Assyrtiko.

+ Skitali 2021

Winery

P.D.O. Santorini / 40.90€

Varietal composition: Assyrtiko 100%

A blend of two separate vineyards -from 40-80 years old vines. On the nose, it is very expressive with stone fruit and floral undertones. On the palate, it delivers high complexity and that characteristic touch of salinity that you often get with Assyrtiko planted on Santorini.

Macaroni with clams

Greek spaghetti alle vongole with tender fresh clams in a garlicy sauce.

+

San Gerasimo 2022

Orealios Gaea

P.D.O. Robola / 13.50€

Varietal composition: Assyrtiko 100%

A true taste of Kefalonia in a glass! Textbook Robola from the island’s Coop and the upland vineyards of Omala: crystalline, with no shortage of fruit and hints of minerals. Complete, confident and zesty. Crisp and clean, is a superior example of Robola’s wonderful purity and typicity.

Salonika-style mussels

Nobody knows why Thessaloniki claims so many good mussel mezedes, better seasoned, spicier and more imaginative than any other Greek city. Mussel risotto (mydopilafo) and mussels stuffed with rice and herbs are two classics.

Malagousia 2022

Arvanitidis Estate

P.G.I. Thessaloniki / 12.40€

Varietal composition: Malagousia 100%

A classic Malagousia for purists made with grapes sourced from the semimountainous region of Askos, Thessaloniki. It delivers classic notes of lime, which leads to delicious flavours of aromatic herbs and basil on a harmonious, crisp palate.

Cuttlefish and fennel stew

Cuttlefish, olives, fennel and garlic combine to make a delicious Cretan dish.

These 11 Limited Edition 2022

Michalakis Estate

14.00€

Varietal composition: Kotsifali, Syrah, Grenache Rouge

Michalakis blends Cretan grape Kotsifali, Syrah and Grenache Rouge to create this crisp and refreshing wine. Pale pink colour. A fresh, fragrant, dry rosé with flavours of pomegranate, cherries, strawberries and herbs.

Shrimp saganaki

Shrimp cooked in the skillet in a tangy feta cheese and savoury tomato sauce.

Alfega 2022

Domaine Hatzimihalis

P.G.I. Atalanti Valley / 14.30€

Varietal composition: Malagousia 50%, Syrah 35%, Grenache Rouge 15% Red fruits with an elegant mouthfeel and a piquant aftertaste are the characteristics of this medium-to-full-bodied rosé wine. A good mouthwatering finish wakes up the palate and gets it ready for spicy foods.

Octopus stewed in red wine

This is a tangy, exotic dish that’s beautiful to look at -with plump, purplish pieces of octopus- as it is to eat. It is usually served over plain rice.

Ping Bang 2022

Wine Art Estate

Varietal wine / 15.00€

Varietal composition: Touriga Nacional 100%

Wine Art Estate’s second rosé label is a mesmerizing 100% Touriga Nacional that performs impressively in the mouth thanks to the full body that rosé wine lovers crave. Sturdy and dry with a round palate of berries, herbs and spice. Crisp acidity and firm tannin (firm for rosé) makes a match with Greek summer dishes.

Small fried fishes

The light taste, crispy texture and the inevitable greasiness caused by the frying process, will naturally lead you to a traditional Retsina.

Retsina Georgiadis New Generation

Georgiadis Bros

Traditional Appellation Retsina / 1.90€ (500 ml)

Varietal composition: Roditis 80%, Malagousia 20% Blond in colour and beautifully balanced, with sharp aftertaste and a hint of Chios mastic, this retsina is a prime example of Georgiadis Bros ability to combine long standing traditions with dynamic innovation.

Pan-fried cod with garlic puree

Pan-fried cod or fresh shark is a classic Greek meal. Shredded cabbage salad and garlic puree are the two classics that almost always accompany the dish.

Thea 2021

Semeli

P.D.O. Mantinia / 14.90€

Varietal composition: Moschofilero 100%

Single vineyard Moschofilero grown in the mountainous vineyards of the Estate (700 m). A different approach of the grape, it combines freshness with complexity and richness. The nose, intense and expressive, spreads floral elements, fruits but also notes of honeydew and herbs.

Fried red mullets (barbunya)

Deep-frying is the most popular way of cooking small-to medium-size whole fish, and delicious red mullet are among the most prized.

DCL rosé 2022

Domaine Costa Lazaridi

P.G.I. Drama / 17.80€

Varietal composition: Merlot 60%, Agiorgitiko 20%, Grenache Rouge 20%, This gorgeous rosé is a blend of three varieties grown in estate’s vineyard in Drama. Groovy and crisp, slightly ‘grapefruity’ in both colour and flavour, it has a lovely litchi pink hue, a sour-cherries-raspberry-with-hints-of-herbs nose and a very complex taste, which is a balance of fruity and spicy.

Grilled sea bass (rofos)

The tender sea bass is in love with the grill!

Assyrtiko by Gaia Wild Ferment 2021

Gaia Wines

P.D.O. Santorini / 31.60€

Varietal composition: Assyrtiko 100%

A pure expression of Assyrtiko that is fermented by wild yeasts strains in small inox tanks and oak and acacia barrels. This is a truly outstanding wine that boasts impeccable intensity and elegance. It possesses great intensity, good acidity to bring it into balance, citrus and smoke in the mix too.

Poached sea bream (fagri)

Served with a creamy lemon sauce.

Santorini 2022

Domaine Sigalas

P.D.O. Santorini / 28.50€

Varietal composition: Assyrtiko 100%

Sigalas’s Assyrtiko always delivers great quality in just about any vintage. Vibrant and youthful, this beauty is pure pleasure with fresh citrus aromas bursting from the glass, layers of mineral notes and a core of tangy acid.

Grilled sea bream (synagrida)

The crème de la crème, as many believe, of fish is full of iodine and love the grill.

Cuvée Evdemon 2019

Argyros Estate

P.D.O. Santorini / 52.00€

Varietal composition: Assyrtiko 100%

A very elegant and smartly oaked Assyrtiko combines a solid core of citrus fruit along with ripe apple, honey and roasted hazelnuts. Vivacious on the palate, full-bodied and layered with salty complexity on the long finish. Brilliant now, it should evolve nicely over the next 15 years.

Grilled dusky grouper

This fantastic... monster, threatening the whole universe with its huge mouth, is ideal for grilling.

Emphasis Chardonnay 2022

Pavlidis Estate

P.G.I. Drama / 18.60€

Varietal composition: Chardonnay 100%

A premium Greek Chardonnay determined to expand beyond variety’s full potential! Barrique fermentation + 6 months fine lees contact. Result: ultra-ripe fruit character + hints of oak, great intensity, pure enjoyment! The wine offers the generous textural richness of a well-grown Chardonnay while finishing clean and tight…

Marinated sardines

Greek sushi! A real summer dish that you can also have on the beach.

The tear of the Pine 2022

Domaine Stelios Kechris

Traditional Appellation / 16.50€

With this elegant retsina Stelios Kechris has captured the perfect balance between pine and grapes. The ripe fruit ably supports the toasty oak tones from fermentation + 6 months maturation in new oak barrels. A must try for retsina lovers looking for something different.