What would delicious food and wine be without each other? To quote a rather clichéd old song about love and marriage – you can’t have one without the other! And even more importantly, what would your favourite Greek food in Sydney be without a nice well-matched wine to accompany it? To help you make the most of your Greek dining experience, we’ve put together a quick guide on how to pair food and wine.
General principles for food and wine pairing
As a general guide, when looking for the right wine to go with food, you need to consider the ‘weight’ and flavour of the food, and match the wine accordingly. For example:
- For a light summery meal, you might select a Riesling, Pinot Gris or light Moscato.
- Tasty and fun canapés pair well with a light bubbly.
- Fish and poultry dishes match well with Australian Chardonnays.
- Heavier red meat dishes might be best served with a deep red such as a Cabernet Sauvignon.
- Oily fish such as salmon or tuna matches well with Pinot Noir.
- For lighter beef and rice dishes, consider a light Shiraz.
- Lamb dishes often go well with a Pinot Noir.
Matching Greek food and wine
Here are some suggestions for matching wines with Greek or Mediterranean dishes.
- Food – canapés such as cheeses or spanakopita.
Wine – consider a light sparkling, such as the NV Pizzini Prosecco from the King Valley in Victoria.
- Food – starters, such as a dips platter or Greek feta.
Wine – Sauvignon Blanc, such as Stonefish Sauvignon Blanc from Geographe in Western Australia, or Nautilus from New Zealand.
- Food – spicy lamb kefta or lamb ribs in honey.
Wine – Pinot Noir such as Yering Station Pinot Noir from the Yarra Valley in Victoria, or Saint Clair Pinot Noir from Marlborough in NZ.
- Food – king prawns or deep fried squid.
Wine – Chardonnay, such as the Schild Estate Unwooded Chardonnay from the Barossa, or the Stonefish Chardonnay from WA.
- Food – duck kefta with orange.
Wine – a crisp Riesling such as the Majella Riesling from Coonawarra South Australia, or South by Pirie Riesling from Tasmania.
- Food – roast pork belly.
Wine – Pinot Noir, for example the Baby Doll Pinot Noir from New Zealand.
- Food – lamb souvlaki or slow roast lamb.
Wine – try an Australian Shiraz such as Tyrell’s Lost Block Shiraz from Heathcote in Victoria.
- Food – sirloin steak or other beef dish.
Wine – beef often goes well with reds, so try a Cabernet Sauvignon, such as the Zema Estate Cab Sav from Coonawarra SA or the Peter Lehmann Hill Valley Cab Sav from the Barossa.
- Food – vegetarian stuffed red peppers.
Wine – a Rosé wine, such as the Italian NV Aurora Rosé.
- Food – quince pudding and ice cream.
Wine – a fruity sweet wine such as the Kourtakis Muscat of Semos.
- Food – crème brulee.
Wine – choose a smooth silky sweet wine, such as the Vasse Felix Cane Cut Semillon from the Margaret River region.
- Food – chocolate desserts.
Wine – a velvety rich sweet wine, for example the Spanish Valdespino Petro Ximenez Yellow Label fortified wine.
Of course, while these are general guidelines for wine and food pairing, you should also feel free to choose whichever wines take your fancy when partaking of delicious Mediterranean food at your favourite Greek restaurant in Sydney. Check out the menu and wine lists at Georges, and when you visit, feel free to ask for our suggestions!
Georges Restaurant has put together a list for matching wine to your favourite Greek food in Sydney, from starters through to desserts.
Check out our suggestions for choosing the perfect wines to accompany your favourite Greek and Mediterranean dishes, from starters right through to desserts!