Curated by Michele Edington, Certified Sommelier
Rhodes has been making wine for thousands of years, and vineyards still climb the slopes around Mount Attavyros high above the Aegean. Athiri especially loves these higher elevations, where sunshine and altitude come together beautifully. Some of the older vineyards are still growing on their own roots, giving the island an incredible connection to its wine history. Between the mountain villages, sea views, and long sunny days, drinking something grown on Rhodes feels like part of being here rather than simply something to order with dinner.
Grapes
white: Athiri, White Muscat
red: Mandilaria
Wines & pairings
Athiri
Starters
- Grilled calamari with lemon and parsley — Athiri is such an easy match for grilled calamari. Its lemony freshness picks up the citrus on the plate, while the delicate fruit and floral notes sit beautifully beside the sweet, lightly charred seafood.
- Rhodes-style pitaroudia — These crispy chickpea fritters are one of the foods I’d specifically look for on Rhodes. Onion, herbs, and golden fried edges work so well with Athiri’s bright citrus and gentle floral character, especially with a squeeze of lemon.
- Shrimp with olive oil and fresh herbs — Simple shrimp with olive oil, parsley, and lemon lets Athiri stay right at the center of the pairing. The wine’s fresh fruit and citrus flavors bring out the sweetness of the shrimp while the herbs tie everything together.
Entrées
- Baked fish with tomato and herbs — Athiri has enough freshness to work beautifully with a lightly tomato-based fish dish. Citrus and white flowers brighten the fish, while oregano, parsley, and olive oil bring out the wine’s more Mediterranean side.
- Grilled sea bream with lemon potatoes — This is exactly the kind of meal I’d want with Athiri on Rhodes. The fish, lemon, olive oil, and crispy potatoes all fit naturally with the wine’s clean citrus and delicate fruit.
- Chicken souvlaki with herbs and tzatziki — Athiri is lovely with the lemon, oregano, and grilled flavors of chicken souvlaki. Its light body keeps the pairing easy, while the citrus notes work beautifully with creamy tzatziki and fresh herbs.
Desserts
- Greek yogurt with honey and walnuts — Athiri’s floral and citrus notes are really pretty with creamy Greek yogurt and a drizzle of honey. Walnuts add a little richness and texture while the wine keeps the whole combination feeling fresh.
- Orange and almond cake — A lightly sweet orange cake brings forward Athiri’s citrus beautifully. Almond adds a soft nutty note, while the wine’s floral character makes the dessert feel even more aromatic.
- Fresh peaches with honey and mint — This is such a simple warm-weather pairing. Juicy peaches bring out Athiri’s gentle fruit, while honey and mint add just enough sweetness and perfume to make a chilled glass feel especially good beside it.
Mandilaria
Starters
- Giaprakia with minced meat and rice — These little Rhodian vine leaves are filled with meat, rice, tomato, onion, and herbs, giving Mandilaria plenty of savory flavor to grab onto. I love how the wine’s dark cherry and spice come forward beside the meat while the herbs bring out its more Mediterranean side.
- Boukounies with herbs — These little pieces of pork cooked with aromatic herbs come from the Dodecanese food tradition and are exactly the kind of thing I’d want with Mandilaria. The juicy pork softens into the wine’s tannins while the herbs and browned edges pull out its peppery, earthy character.
- Rhodian meat patties with cracked wheat and tomato — This old Rhodian appetizer combines ground meat, cracked wheat, and tomato into something much more interesting than a standard meatball. Mandilaria’s ripe red fruit works beautifully with the tomato, while the wheat and savory meat give the wine’s structure something substantial to work with.
Entrées
- Lakani — Lakani might be the dish I’d most want someone to try with Mandilaria on Rhodes. Goat, chickpeas, coarse wheat, tomato, and cumin slowly cook together in a ceramic pot until everything becomes incredibly tender and concentrated. The wine’s dark fruit, herbs, and spice feel completely at home beside all that cumin and slow-roasted meat.
- Goat in the pydiko — Goat slowly cooked in a traditional clay pot is one of the great meat dishes of Rhodes. Mandilaria has the depth and tannin for the meat, while its cherry, plum, pepper, and earthy flavors fit beautifully with the herbs and long cooking.
- Karavoli with bulgur and cumin — Rhodes turns snails into a deeply savory dish with tomato, onion, bulgur, and plenty of cumin. This is exactly where Mandilaria gets interesting. The tomato pulls out the wine’s fruit, the cumin brings forward its spice, and the earthy snails connect beautifully with the wine’s more rustic side.
Desserts
- Melekouni — Melekouni is one of the sweets I’d absolutely remember from Rhodes. Sesame, local honey, orange, and warm spices create this chewy, nutty little bar that brings out Mandilaria’s warmer spice and ripe fruit. It feels especially good with a rounder bottle toward the end of dinner.
- Moschopougia — These traditional Rhodian sweets are filled with walnuts and scented with nutmeg and rosewater. The walnuts bring out the wine’s earthy side, while the spice and floral perfume make Mandilaria feel surprisingly aromatic in the glass.
- Talagoutes with honey, almonds, and sesame — These Rhodian pancakes are finished with honey, grated almonds, and sesame seeds. I love the toasted nuts with Mandilaria because they bring forward the wine’s spice and darker flavors, while the honey gives its ripe fruit an almost jammy edge.
Featured along
- Greek Isles — Rhodes
Common questions
- What wine is Rhodes AOC known for?
- Rhodes AOC, in Greece, is known for Athiri, Mandilaria, made from grapes such as Athiri, White Muscat, Mandilaria.
- What grapes are grown in Rhodes AOC?
- Athiri, White Muscat, Mandilaria.
- What food pairs with Rhodes AOC wines?
- Classic local pairings include Greek yogurt with honey and walnuts, Baked fish with tomato and herbs, Grilled calamari with lemon and parsley, Melekouni, Lakani.