SUMMER VEGETABLE STEWS AND THEIR IDEAL WINE PARTNERS!
The joy of olive oil! Or in other words, 10 beloved and absolutely summer vegetable stews (ladera) dishes and the perfect white, rosé, and red wines to enjoy them just as they should be. Of course, the truth is that if you don’t have a childhood memory to fall back on, you might not enjoy them quite as much. A set table in the yard, the aroma of freshly chopped vegetables, plenty of fresh green onions, herbs from the pot, the whole baking tray brought to the table with little towels so no one gets burned, 2 kilos of bread (you know exactly what that’s for), and about 5 liters of olive oil floating over everything, just right! (And if you have your own olive trees, not only do I want to meet you, but the amount of oil you're using is on a whole different level)
Just as those images are deeply tied to the Greek summer, so too does the perfect "ladero" need the right wine to truly shine. Here are my suggestions:
1.Green beans in tomato sauce (fasolakia ladera) with Tinaktorogos 2024, Brintzikis Estate Olympia
Tender green beans slowly simmered in a rich tomato sauce with onion, plenty of mint, and generous olive oil, which brings all the ingredients together in a velvety, juicy tomato sauce sweet, subtly tangy, with just a hint of garlic.
What this dish calls for is a white wine with enough acidity to pleasantly cut through the richness of the olive oil and cleanse the palate. The 2024 Tinaktorogos from Brintziki Estate is ideal, with aromas of pear, peach, bergamot, and apple that add freshness and finesse, balancing the sweetness of the tomato and caramelized onions. The minty notes in the wine pair beautifully with the parsley, enhancing the herbal character of the dish.
A simple combination, but a dreamy one!
2.Okra with thyme and chicken with Limniona New Age 2021, Zafeirakis Estate
I know very well that okra is one of those things you either love or hate. I’m firmly in the first camp.
Especially when it’s paired with slow-cooked chicken in a sauce made juicy and tender by sweet, caramelized tomato and the zesty freshness of thyme honestly, you could serve caviar next to it and I wouldn’t even look at it!
Here, I’d go with a beautiful red wine that can balance the oily texture of the dish, but also has a medium body and a slightly unctuous texture to support the chicken and the unique mouthfeel of the okra (yes, the one you probably dislike if you’re in the second camp!).
The thyme in the dish enhances the fruity and elegant aromas of strawberry, cherry, and pink grapefruit found in the Limniona and Limniona New Age 2021 from Zafeirakis Estate, making them even more expressive. It’s an absolute knockout pairing.
Please, give okra a chance.
3.Lemony peas with potatoes and carrots with Albariño 2024, Mar de Frades from Rías Baixas
Most people associate peas with childhood meals, but when properly prepared, the ultimate "ladera" pea dish is the lemon style version made with dill, cumin, potato, plenty of carrot, and lemon.
The peas and carrots melt into a buttery texture, while the potatoes add body and balance. The dill and lemon boost freshness and offset the exotic aroma of cumin.
Without overanalyzing it, I’ll just tell you to try it with the Albariño 2024 from Mar de Frades, because it’s simply fantastic. White flowers and tropical fruits, with zesty lemon freshness and a revitalizing sea breeze that elevates this traditional dish.
Tradition, with a twist!
4.Giant white beans (Handres) with onions and peppers with Two Islands 2023, Anhydrous Winery
Even those who don’t eat beans will usually eat “handres” the type of beans that aren’t quite beans!
This dish packs intensity from onions sautéed in olive oil, rich aromas, and a peppery-sweet note from the bell peppers. The “handres” (cranberry beans) have a fleshy texture and have now absorbed both the oil and the fresh, fragrant notes of basil.
The perfect wine pairing is a white that’s aromatic, refreshing, and slightly floral something that balances the sweetness of the tomato and the buttery texture of the beans. Specifically, Two Islands 2023 from Anhydrous Winery, a blend of Aidani and Malagousia. The subtle hints of wet stone and salinity from the Aidani cool down the earthy richness of the beans and suddenly, all you can think about is islands, sea breezes, and why on earth you’ve been snubbing “handres” all this time.
5.Briam (Greek ratatouille) roasted in the Oven with Le Vigneron Grec 2024, Papargyriou Estate
Briam, baked in the oven the Greek kitchen’s version of the Berlin Philharmonic.
All the summer vegetables thinly sliced potatoes, zucchini, eggplant, tomatoes, peppers, onions, garlic are baked together in a tray with olive oil, salt, pepper, and oregano until they melt down and their aromas blend into a unique harmony of flavors. The olive oil is essential, the feta is non-negotiable, and the bread holds veto power when it comes to dipping straight into the dish.
Le Vigneron Grec 2024 from Papargyriou Estate is an orange wine with razor-sharp acidity from Assyrtiko and a subtle tannic structure from the skin-contact fermentation of Muscat of Rio perfectly balancing the rich, oily nature of the dish. The aromatic intensity of the Muscat amplifies the already fragrant canvas of this summer classic.
6.Stuffed tomatoes with minced meat and rice with Suffragette 2023, Zin Ideos Estate
Gemista (stuffed vegetables) are a national institution and the cause of an ongoing debate: “with or without meat?”
I’m going with the meat version here, because the contrast between fresh tomato, mint, ground beef, and rice is more gastronomically complex. More specifically, I prefer only stuffed tomatoes, which add an extra touch of sweetness to the dish.
It’s juicy, aromatic, and rich, combining the savory depth of the meat with the sweetness and fragrance of the vegetables. What it needs alongside is a rosé made from Amassi and Xinomavro, elegant, with light tannins that complement the meat and cut through the richness, while its acidity ties in beautifully with the tomato.
That wine is Suffragette 2023 from Zin Ideos Winery Estate.
7.Zucchini staffed (Papoutsakia) with sausage, tomato & feta with Rose Arktos 2024, Elevation Vineyards
It’s bold and brings together a lot of different flavor elements.
The sausage adds intensity, smokiness, and richness. The feta contributes saltiness and a creamy texture, while the zucchini balances the dish with its natural sweetness and freshness. The herbs (use whatever your heart desires, they all work) add a beautiful layer of brightness.
Everything is sautéed before it goes into the oven, so again, we’re talking about a dish with a prominent fatty element. The wine needs to have enough acidity to cut through the richness of the sausage, buttery notes to embrace the saltiness of the feta, and a fruity character to highlight the sweetness of the zucchini.
In other words, think Xinomavro and Rosé Arktos 2024 from Elevation Vineyards.
8.Imam bayildi (Stuffed eggplants) with Reverie Rosé 2024, L’Heritage Korres Yastra from Naxos
It’s delicious and just a bit heavy. But if you add a generous amount of chili flakes (boukovo), you’ll turn it into a dish that’s almost emotionally moving.
Stuffed eggplants with onion, garlic, and tomato, slow-cooked until they melt down and become rich and jammy. The heat is there and it’s calling for a rosé with bold, fruity flavors: aromas of strawberry, cherry, pink grapefruit, rose, and peach.
In Reverie Rosé 2024 from L’Heritage Korres Yastra, the slightly sweet notes balance out the spiciness from the boukovo, while its acidity cuts through the dish’s richness enhancing both the food and the wine.
It’s a true win-win combination.
9.Artichokes à la Polita with Kydonitsa Dryopi 2024, Tselepos Estate
Artichokes have a reputation as a “wine killer,” but with the right combination of ingredients and flavors, there’s always a wine that can pair beautifully with them.
Let’s be honest you’re not eating them plain. Add potatoes, onion, lemon, dill, and a touch of celery, and their distinct taste transforms entirely. This is a lemony dish with a gentle sweetness from the artichokes, perfectly balanced by the citrusy acidity of the lemon.
The white wine that truly shines here is Kydonitsa Dryopi 2024 from Tselepos Estate. The herbal notes of the Kydonitsa strike a perfect chord with the fresh herbaceous character of the dish resulting in a pairing that is even more refined and elegant.
10.Tomato-braised potatoes (Patates Yahni) with Lulu 2024, The Knack Project
Simple and beautiful, they’ve never disappointed anyone.
Juicy potatoes cut into large cubes, slowly cooked in a rich, aromatic tomato sauce with olive oil, onion, garlic, and parsley, all baked together to blend harmoniously. They’re looking for a red-haired girl with plenty of charm to become best friends and spend a uniquely gastronomic summer together.
Lulu 2024 from The Knack Project, made from the Mouchtaro grape variety, might be a strong character in your memory but here it’s something different, and it will completely captivate you! A fresh, elegant pairing with subtle herbal notes.
Enjoy every bite!
And a kind reminder...don’t forget the bread!
Christina Tsogka
