Curated by Michele Edington, Certified Sommelier
Santorini looks almost impossible as wine country. Vines grow in low woven baskets called kouloura, curled close to the volcanic earth while Aegean winds sweep across the island. The sandy volcanic soils have also allowed many vines to remain ungrafted for generations. There is something especially memorable about drinking wine here while looking across the caldera and realizing these grapes grew out of that same black volcanic landscape.
Grapes
white: Assyrtiko, Aidani, Athiri
red: Mavrotragano
Wines & pairings
Assyrtiko
Starters
- Grilled octopus with lemon and oregano — This is one of those pairings that feels like Santorini in one bite. Assyrtiko’s lemony acidity and salty mineral character are beautiful with charred octopus, olive oil, oregano, and plenty of fresh lemon.
- Santorini tomato fritters — The sweet tomatoes, herbs, and crispy edges of tomatokeftedes are so good with a cold glass of Assyrtiko. The wine brings citrus and freshness while the volcanic minerality fits beautifully with all those savory Mediterranean flavors.
- Santorini fava with capers and olive oil — Creamy yellow split peas, briny capers, sweet onion, and good olive oil give Assyrtiko plenty to play with. I love how the wine’s acidity lifts the creamy texture while its salty character picks up the capers and sea air feeling of the dish.
Entrées
- Whole grilled fish with lemon and oregano — If I were sitting beside the Aegean with a bottle of Assyrtiko, this is probably what I’d order. The wine’s citrus, herbs, and mineral edge fit beautifully with simple grilled fish, especially with lemon and olive oil running over everything.
- Shrimp saganaki — Tomato, shrimp, feta, herbs, and Assyrtiko are such a fun combination. The wine has enough acidity for the tomato and enough mineral freshness for the seafood, while the salty feta brings out an almost savory side of the wine.
- Lemon and herb roasted chicken — Assyrtiko works wonderfully with chicken covered in lemon, garlic, oregano, and olive oil. The citrus flavors echo each other, while the wine’s acidity and mineral character give the roasted meat a bright, fresh lift.
Desserts
- Lemon olive oil cake — A lightly sweet lemon and olive oil cake brings out Assyrtiko’s citrus beautifully. The olive oil adds a savory Mediterranean note while the wine keeps the whole pairing feeling bright and refreshing.
- Greek yogurt with honey and citrus — Thick Greek yogurt with a drizzle of honey, orange zest, and fresh fruit is one of the easiest desserts to put beside Assyrtiko. The yogurt gives you creamy richness while the citrus connects directly with the wine’s lemony side.
- Orange semolina cake — A lightly syrupy orange semolina cake can be gorgeous with Assyrtiko, especially when citrus stays at the center of the dessert. Orange peel, olive oil, and warm spice pull out a softer, more aromatic side of the wine while its acidity keeps each bite lively.
Nykteri
Starters
- Brandada with white eggplant skordalia — Salt cod in a crisp batter with creamy white eggplant skordalia has enough richness for Nykteri. The wine’s ripe citrus and stone fruit work beautifully with the cod, while its fuller texture settles right into the garlic and silky eggplant.
- Savori — These small fried fish are one of Santorini’s traditional seafood dishes. Nykteri brings lemon, herbs, and plenty of structure beside the crisp fish, while its mineral character gives the whole pairing that unmistakable island feel.
- Sfougato Santorinis — This baked omelet with zucchini, herbs, and cheese is soft, savory, and full of garden flavors. Nykteri’s floral side works beautifully with the herbs, while its richer body gives the eggs and cheese enough weight in the glass.
Entrées
- Santorini moussaka with white eggplant — Santorini’s sweet white eggplant gives moussaka a beautiful local twist. Nykteri has the body for the creamy béchamel and spiced meat, while its citrus and mineral character bring freshness to every layer.
- Skordomakarona — Pasta with plenty of garlic and Santorini tomato sauce is simple in the best possible way. Nykteri’s ripe citrus and stone fruit work with the sweet tomatoes, while its savory side fits beautifully with the garlic and olive oil.
- Atherinopita — Tiny smelt are fried together with onion and flour into a crisp fish pie found in Santorini and the Cyclades. Nykteri has enough richness for the fried texture, while its citrus and salty mineral character feel completely at home with the little fish.
Desserts
- Santorini cherry tomato spoon sweet — Santorini’s little cherry tomatoes are cooked into a glossy spoon sweet, sometimes with almonds and cinnamon. The tomato’s natural sweetness brings out Nykteri’s ripe fruit, while the spice and almond pick up its warmer, more developed side.
- Kadaifi with mizithra mousse — Fine strands of crisp kadaifi wrapped around creamy mizithra make a beautiful match for a richer Nykteri. The pastry brings out the wine’s rounder texture, while the cheese and gentle sweetness let its citrus and floral notes stay bright.
- Sun-dried figs with walnuts and thyme honey — Santorini’s sun and dry climate give figs incredible concentration, especially once they are dried. Walnuts and thyme honey bring out Nykteri’s ripe stone fruit, spice, and fuller texture while keeping the dessert beautifully simple.
Vinsanto
Starters
- Kopanisti with barley rusks and fig preserve — Peppery kopanisti, crisp barley rusks, and sweet fig preserve are gorgeous with Vinsanto. The salty cheese makes the wine’s dried apricot and caramel flavors feel even richer, while the fig pulls forward its darker fruit and warm spice. Vinsanto is especially well suited to intensely flavored salty cheeses.
- Aged graviera with thyme honey and walnuts — A few pieces of aged graviera with walnuts and thyme honey make such an easy pairing with Vinsanto. The toasted nuts echo the wine’s almond and caramel notes, while the honey brings out its fig, raisin, and dried citrus.
- Feta saganaki with sesame and honey — Warm feta with a golden crust, sesame, and a drizzle of honey gives Vinsanto this beautiful mix of salty and sweet to work with. The wine’s dried fruit and spice fit right into the honey, while the feta gives all that richness a savory edge.
Entrées
- Lamb with dried apricots and almonds — Slow-roasted lamb with apricots, warm spices, and toasted almonds has exactly the depth Vinsanto can handle. The dried fruit echoes the wine’s fig and apricot flavors, while the lamb and nuts bring out its caramel, spice, and savory side. Rich Vinsanto can work especially well with roasted meats prepared with fruit.
- Makarounes with caramelized onions and aged cheese — Handmade Cycladic makarounes covered with deeply caramelized onions and grated aged cheese are surprisingly good with Vinsanto. The sweet onions connect with the wine’s caramel character, while the salty cheese keeps every sip feeling layered rather than simply sweet. Makarounes are part of the traditional cooking of the Aegean islands.
- Pork roasted with prunes, orange, and cinnamon — Tender pork with prunes, citrus, and warm spice gives Vinsanto so many familiar flavors to pick up. The prunes bring out its dried fruit, orange connects with its candied citrus character, and cinnamon makes the wine’s spice feel even warmer.
Desserts
- Melopita Sifnou — This Cycladic honey and cheese pie is creamy, gently sweet, and scented with cinnamon. Vinsanto brings dried apricot, caramel, and spice beside the honey, while the cheese gives the pairing enough richness to feel completely indulgent. Melopita is a traditional sweet from Sifnos in the Cyclades.
- Baked quince with walnuts and cinnamon — Quince becomes fragrant and almost jewel-like after slow baking, especially with cinnamon and walnuts. Vinsanto’s dried fruit, caramel, honey, and spice seem to melt right into it, while the walnuts bring out the wine’s deeper nutty character. Quince is a classic pairing for Vinsanto.
- Dark chocolate and fig tart — Dark chocolate and ripe fig give Vinsanto a rich ending without losing the wine’s own personality. The fig mirrors its dried-fruit character, while cocoa brings forward coffee, caramel, and spice notes that become even more noticeable as the wine opens.
Mavrotragano
Starters
- Apochti with chloro cheese and barley rusks — The pork is cured and air-dried with pepper and cinnamon, giving it this salty, savory, spiced character that makes the wine’s dark fruit come alive. Add creamy chloro cheese and a crunchy barley rusk and I could happily sit there with this and a glass for a while. Apochti and chloro are both traditional Santorini foods.
- Santorini white eggplant with capers and herbs — Santorini’s white eggplant has a naturally sweet, creamy character that becomes gorgeous when it is roasted or grilled. Add capers, herbs, and olive oil and Mavrotragano suddenly makes perfect sense. The smoky eggplant pulls out the wine’s earthy side while the capers and herbs bring forward its savory Mediterranean character.
- Aimatia — Aimatia is one of the more old-school Santorini dishes, made with rice and liver inside casing. It has enough richness and earthy flavor for Mavrotragano, especially when the wine is showing plenty of black cherry, pepper, and spice.
Entrées
- Lamb with Santorini white eggplant — Sweet white eggplant and lamb are a traditional Santorini combination, and Mavrotragano feels made for it. The lamb gives the wine’s tannins something substantial to work with, while the eggplant brings out its ripe fruit and the herbs connect beautifully with that wild Mediterranean character in the glass.
- Rabbit tyravgoulo — This Santorini rabbit dish is braised with wine and finished in a thick sauce made with egg, flour, kefalotyri, and bay leaf. Mavrotragano has enough structure for the rabbit and creamy sauce, while its dark fruit, herbs, and spice fit beautifully with the bay leaf and aged cheese.
- Sgardoumia — Sgardoumia is one of Santorini’s wonderfully rustic dishes built around tripe, intestines, and trotters. This is where a structured local red gets really fun. Mavrotragano’s dark fruit and peppery spice bring energy to all those slow-cooked savory flavors, while its earthy side feels completely at home with the dish.
Desserts
- Melitinia — These little Santorini pastries are filled with soft cheese and scented with mastic, giving you creamy, floral, gently sweet flavors inside hand-pinched pastry. With a ripe Mavrotragano, the cheese and pastry bring forward the wine’s softer fruit while the mastic gives the pairing this really interesting aromatic edge.
- Koufeto — Koufeto is a traditional Santorini sweet made with almonds and honey and historically connected with weddings on the island. Almonds work beautifully with the wine’s earthy, spicy side, while the honey makes the ripe cherry and blackberry feel even more generous.
- Kopania — This Santorini sweet is made with barley and sesame, giving it a toasted, nutty flavor that works especially well with Mavrotragano’s spice and darker fruit. I’d keep the portion small and let the toasted sesame do most of the work with the wine.
Featured along
- Greek Isles — Santorini
Common questions
- What wine is Cyclades (Santorini) known for?
- Cyclades (Santorini), in Greece, is known for Assyrtiko, Nykteri, Vinsanto, made from grapes such as Assyrtiko, Aidani, Athiri, Mavrotragano.
- What grapes are grown in Cyclades (Santorini)?
- Assyrtiko, Aidani, Athiri, Mavrotragano.
- What food pairs with Cyclades (Santorini) wines?
- Classic local pairings include Lemon olive oil cake, Whole grilled fish with lemon and oregano, Grilled octopus with lemon and oregano, Melitinia, Lamb with Santorini white eggplant.