← All ports on the Greek Isles cruise
Curated by Michele Edington, Certified Sommelier
The Peloponnese feels like Greece unfolding in every direction you look, with mountains, olive groves, vineyards, ancient ruins, and little villages scattered between the coast and the interior. Nemea is the great home of Agiorgitiko, while the high plateau of Mantinia gives Moschofilero its beautiful perfume and freshness. From Katakolon, wine becomes an easy extension of a day spent around Olympia, especially with grilled meats, local cheeses, herbs, and the kind of long lunch Greece does so well.
Grapes
white: Moschofilero, Roditis, Mavrodaphne
red: Agiorgitiko
Wines & pairings
Nemea (Agiorgitiko)
Starters
- Leek pie with Corinthian currants and kefalotyri — This savory Corinthian pie brings together sweet leeks, salty kefalotyri, and little bursts of local currant. Agiorgitiko’s cherry and plum fit beautifully with the fruit, while its herbs and spice settle right into the cheese and golden pastry.
- Zireia feta with Corinthian currants and walnuts — Salty feta from the mountains of Corinthia becomes even better with a handful of sweet local currants and toasted walnuts. Agiorgitiko brings juicy red fruit to the cheese, while the walnuts pull forward the wine’s earthy spice and softer tannins.
- Wild asparagus with olive oil and local cheese — Wild asparagus grows throughout Corinthia and makes such a beautiful spring starter with olive oil and a little local cheese. Agiorgitiko’s fresh red fruit and herbal character work beautifully with the greens, especially with plenty of good Peloponnesian olive oil.
Entrées
- Wild boar with quince — Wild boar and quince are a Corinthian specialty that feels made for Agiorgitiko. The rich meat brings out the wine’s darker cherry and spice, while the quince adds a fragrant fruitiness that makes the whole glass feel even more generous.
- Nemean tagliatelle with turbot and red wine — Handmade Nemean pasta with turbot and a splash of red wine gives Agiorgitiko a surprisingly elegant place at the table. The wine connects naturally with the sauce, while its bright cherry and gentle spice work beautifully with the meaty fish and silky pasta.
- Pork salmi with walnuts — Corinthian pork salmi cooks slowly with olive oil, garlic, wine, tomato, and chopped walnuts. Agiorgitiko brings ripe cherry and plum into the tomato-rich sauce, while the walnuts and garlic pull forward its earthy, savory side.
Desserts
- Walnut cake with Corinthian currants — Walnuts and Corinthian currants give this cake deep, concentrated flavors that work beautifully with a ripe, fruit-forward Agiorgitiko. The currants echo the wine’s darker fruit while the walnuts bring out its spice and earthy warmth.
- Baklava with Corinthian currants — Layers of crisp pastry, nuts, honey, and local currants make this a wonderfully rich Peloponnesian finish. Agiorgitiko’s plum and cherry flavors meet the dried fruit, while its warm spice feels right at home with the toasted nuts and honey.
- Rose-water spoon sweet with Greek yogurt — A little Corinthian spoon sweet scented with rose water is especially pretty with creamy Greek yogurt. Agiorgitiko’s floral side comes forward beside the rose, while the yogurt gives the wine’s ripe red fruit a softer, rounder feel.
Mantinia (Moschofilero)
Starters
- Trachanokeftedes — These little fried trahana balls are such a fun Arcadian start to a meal. Their creamy, tangy center and crisp exterior are gorgeous with Moschofilero, while the wine’s citrus and floral notes give all that savory flavor an extra burst of freshness. Trachanokeftedes are part of the traditional cooking found in Arcadia.
- Vytina feta with Pilafa apple — Vytina feta and the PDO Pilafa apples grown around Tripoli give you two Arcadian specialties on one plate. The salty, creamy cheese brings out Moschofilero’s fruit, while the crisp apple makes its rose, citrus, and orchard-fruit aromas feel even more vivid.
- Kagianas with tomato and local cheese — Eggs cooked with ripe tomato and cheese are wonderfully simple, and Moschofilero makes the whole plate feel brighter. Its acidity loves the tomato, while the floral and herbal side of the wine fits beautifully with the eggs, cheese, and olive oil. Kagianas is one of Arcadia’s traditional dishes.
Entrées
- Lagoto — Pork cooks with tomato, garlic, walnuts, breadcrumbs, and olive oil into something deeply savory and completely Arcadian. Moschofilero brings citrus and flowers into all those earthy flavors, while the walnuts pull out a surprisingly textured side of the wine.
- Rooster with hylopites — Slow-cooked rooster with thick handmade egg pasta is classic mountain comfort food. Moschofilero has enough aromatic personality for the herbs and savory sauce, while its bright acidity gives the tender meat and silky pasta a beautiful lift.
- Tsakoniki eggplant baked with feta — The famous Tsakoniki eggplant from Leonidio becomes sweet and silky when baked with tomato, herbs, and feta. Moschofilero’s rose, citrus, and fresh herb notes fit beautifully with the vegetables, while the feta brings out the wine’s juicy fruit.
Desserts
- Galatopita — This traditional milk pie has a soft custardy texture with gentle sweetness and warm baked flavors. Moschofilero’s floral perfume makes the dessert feel even more aromatic, while its citrusy freshness works beautifully with the creamy filling. Galatopita is one of the sweets associated with Arcadia.
- Pilafa apple tart — The PDO Pilafa apples grown near Tripoli deserve their own pairing here. Their fresh orchard flavor lines up beautifully with Moschofilero’s apple, citrus, and floral notes, especially in a simple tart where the fruit stays at the center.
- Moustalevria — This traditional grape-must pudding gives the pairing a direct connection back to the vineyard. Its grape flavor, cinnamon, and nuts bring out a softer, more aromatic side of Moschofilero, while the wine’s flowers and citrus keep the finish lively. Moustalevria is a traditional Arcadian sweet.
Featured along
- Greek Isles — Katakolon
Common questions
- What wine is Peloponnese known for?
- Peloponnese, in Greece, is known for Nemea (Agiorgitiko), Mantinia (Moschofilero), made from grapes such as Moschofilero, Roditis, Mavrodaphne, Agiorgitiko.
- What grapes are grown in Peloponnese?
- Moschofilero, Roditis, Mavrodaphne, Agiorgitiko.
- What food pairs with Peloponnese wines?
- Classic local pairings include Galatopita, Lagoto, Trachanokeftedes, Walnut cake with Corinthian currants, Wild boar with quince.