Curated by Michele Edington, Certified Sommelier
Attica wraps around Athens in a landscape of sun, dry hills, olive trees, and vineyards that have been here for centuries. Savatiano feels especially at home in this part of Greece, and the wines make perfect sense with the food around you. Think chilled white wine, grilled seafood, lemon, herbs, salty cheese, and a long lunch somewhere near the Aegean.
Grapes
white: Savatiano, Roditis, Assyrtiko, Malagousia
red: Mandilaria
Wines & pairings
Savatiano
Starters
- Marides tiganites — Tiny fried fish served hot with lemon are such an easy match for Savatiano. The wine’s citrus and fresh herbal character brighten the crisp fish, while its gentle almond note works beautifully with the golden fried edges.
- Horta with lemon and olive oil — Wild greens dressed simply with lemon and good olive oil bring out a really pretty side of Savatiano. The wine’s citrus picks up the lemon, while its herbal and slightly savory character settles naturally into the greens.
- Tiropita — Flaky phyllo wrapped around warm feta and other Greek cheeses is wonderful with a cold glass of Savatiano. The wine brings pear and citrus beside the salty cheese, while its freshness gives all that buttery pastry a lively edge.
Entrées
- Lavraki ladolemono — Whole sea bass with lemon, olive oil, and herbs feels completely at home with Savatiano. The wine’s citrus and subtle mineral character fit beautifully with the fish, while oregano and parsley bring out its Mediterranean herbal side.
- Kotopoulo lemonato — Chicken slowly cooked with lemon, garlic, oregano, and olive oil gives Savatiano so many familiar flavors to work with. The citrus connects immediately with the wine, while the herbs and tender chicken bring out its softer pear and almond notes.
- Kalamari gemisto — Calamari stuffed with rice, herbs, onion, and sometimes tomato makes a beautiful match for Savatiano. The wine has enough texture for the filling, while its citrus and herbal character work especially well with the sweet calamari and fresh herbs.
Desserts
- Galaktoboureko — Creamy semolina custard wrapped in crisp phyllo and scented with lemon makes a lovely match for a rounder Savatiano. The citrus pulls forward the wine’s fresh fruit, while the custard and pastry bring out its softer, slightly nutty side.
- Portokalopita — This syrupy orange and phyllo cake is filled with bright citrus and warm baked flavors. Savatiano’s orange, lemon, and orchard-fruit character feels especially expressive beside it, while the wine’s freshness keeps each bite lively.
- Pasteli with sesame and honey — Sesame and honey create a simple Greek sweet with toasted, nutty flavors that fit beautifully with Savatiano. The sesame brings out the wine’s almond-like finish, while the honey gives its pear and citrus flavors a softer, rounder feel.
Retsina
Starters
- Kolokythokeftedes with feta and herbs — Crisp zucchini fritters packed with dill, mint, and feta are fantastic with Retsina. The wine’s piney, herbal character fits right into all those fresh herbs, while its citrusy acidity gives the fried edges and creamy cheese a bright lift.
- Taramosalata with warm pita — Creamy taramosalata brings salty fish roe, lemon, and olive oil together in one of those combinations Retsina seems born for. The wine’s citrus meets the lemon, while its resinous herbal character gives the briny spread even more personality.
- Bakaliaros with skordalia — Crisp salt cod with garlicky potato skordalia has plenty of bold flavor for Retsina. The wine’s fresh acidity works beautifully with the fried fish, while the pine and herbal notes are surprisingly good with all that garlic and olive oil.
Entrées
- Gemista with rice and herbs — Tomatoes and peppers stuffed with rice, parsley, mint, and dill are such a natural match for Retsina. The wine’s herbal character seems to weave straight into the filling, while its citrusy freshness works beautifully with the sweet roasted vegetables.
- Gavros marinatos — Fresh anchovies marinated with vinegar, garlic, parsley, and olive oil bring together all the flavors Retsina loves. The briny fish and sharp marinade make the wine’s citrus and pine feel especially vivid, while the herbs connect everything on the plate.
- Lamb souvlaki with oregano and lemon — Charred lamb, oregano, lemon, and olive oil give Retsina plenty to work with. The wine’s herbal side fits naturally with the oregano, while its citrusy freshness brightens the juicy lamb and smoky edges from the grill.
Desserts
- Moustokouloura — These traditional grape-must cookies are gently sweet with cinnamon, clove, and a deep baked grape flavor. Retsina’s herbal character brings an interesting contrast to the warm spice, while the grape connection gives the pairing a really natural feel.
- Amygdalota — Soft Greek almond sweets have a delicate floral and nutty character that works beautifully with a softer style of Retsina. The almonds bring out the wine’s savory side, while citrus zest and orange blossom connect with its fresher aromas.
- Loukoumades with thyme honey and sesame — Warm loukoumades covered with thyme honey and sesame give Retsina a sweet, aromatic finish. The herbal honey picks up the wine’s pine and Mediterranean character, while toasted sesame brings out a warmer, nuttier side of the glass.
Featured along
- Greek Isles — Piraeus
Common questions
- What wine is Attica known for?
- Attica, in Greece, is known for Savatiano, Retsina, made from grapes such as Savatiano, Roditis, Assyrtiko, Malagousia.
- What grapes are grown in Attica?
- Savatiano, Roditis, Assyrtiko, Malagousia, Mandilaria.
- What food pairs with Attica wines?
- Classic local pairings include Moustokouloura, Gemista with rice and herbs, Kolokythokeftedes with feta and herbs, Galaktoboureko, Lavraki ladolemono.