← Plan a route through Greece
Curated by Michele Edington, Certified Sommelier
Reached via Katakolon, the port for ancient Olympia. Nemea (soft, dark-fruited Agiorgitiko) is sometimes called 'the Burgundy of Greece'; Mantinia's high-altitude Moschofilero makes a pale, aromatic, floral white.
Grapes
white: Moschofilero
red: Agiorgitiko
Wines & pairings
Nemea (Agiorgitiko)
Entrées
- Moussaka or slow-braised lamb kleftiko — Nemea's soft tannin and dark-cherry fruit (sometimes called 'the Burgundy of Greece') pair with the Peloponnese's classic baked and braised dishes.
Mantinia (Moschofilero)
Starters
- Grilled halloumi or a fresh herb salad — Mantinia's pale, floral, high-altitude Moschofilero has enough aromatic lift to match herbaceous, lightly grilled starters.
Entrées
- Lemon-herb roast chicken — Its floral aromatics and clean acid complement bright, herb-forward Greek cooking.
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, Agiorgitiko.
- What grapes are grown in Peloponnese?
- Moschofilero, Agiorgitiko.
- What food pairs with Peloponnese wines?
- Classic local pairings include Lemon-herb roast chicken, Moussaka or slow-braised lamb kleftiko, Grilled halloumi or a fresh herb salad.