Clear Monday wines
Enough with the chops and sausages, the day of absolute shellfish – eating is coming: Clean Monday (yup)! Yeap, you can drink tsipouro or ouzo, but I'm here (again) to tell you what wine to drink with all the seafood and not only (listen to me carefully).
This day's all-time classic spread with lemony acidity, plenty of olive or canola oil and fishy flavor, wants a white wine with a sharp and fruity character. Well, here I would suggest a retsina. The fruit, the acidity, the subtle resin flavors indicate that the classical things were made to fit. My favorite is Afros from Kechris Winery.
Iodine, sea saltiness and plenty of lemon. Well yeah you figured this out easily, you will have Assyrtiko, Santorini Vassaltis for example. The other option is the more classic and, for some, the most amazing food and wine pairing, a champagne such as Pierre Gimonnet Cuis Brut 1er Cru.
If it is grilled with olive oil, I would recommend AM Fine Assyrtiko by Anatolikos Vineyards, which with its smoky aromas and rich oily character will take the dish off. If, on the other hand, the octopus is stewed with wine, I would suggest an elegant red with enough acidity and fruity character. Bourgogne Vieilles Vignes by Albert Bichot or New Age Limniona By Zafeirakis are the best combinations! So, Pinot Noir or Limniona is your choice!
Spicy, salty, vegetally and lemony dish, demands for Malvasia Aromatica from Karavitakis Winery. A hint of sweetness, herbal aromas and generous doses of citrus fruits will be in perfect balance with the dish.
Oily dish, lightly battered with buttery texture, it wants a wine with crisp acidity, mineral character and rich body. Riesling Wehlener Saunnenuhr by Dr. Loosen is the perfect pairing for this dish, especially if you squeeze a bit of lemon on it.
Fresh tomato and freshly grounded pepper ask for a Xinomavro or Syrah. Moschopolis 8 has both. Bonus it has been matured for 8 months in oak barrel that adds volume and oiliness to go with the exuberant pasta.
Due to my origin, the stuffed vine leaves with plenty of herbs are always on our menu in this particular day. The intense vegetal character of the dish as well as the lemon, desperately demand for a Sauvignon Blanc. Argyriou’s crisp and fruity Sauvignon Blanc will fit like a glove.