EASTER WINES 2026!
Let’s be honest. Easter isn’t only about devotion and traditional dishes. It’s also a marathon of small, cholesterol‑packed meals and comments like “boxed wine is just as good.”
Spoiler alert: It’s not!
If you want to leave the usual behind this year and enjoy the table a little differently, you need a battle plan. And that starts with your fridge. Below you’ll find some top wine picks to pair with every traditional (and not‑so‑traditional) dish from the first spoonful of magiritsa to the last bite of lamb! Trust me, they’re all tried and tested.
Holy Saturday. Magiritsa is a ritual!
After the Resurrection service, magiritsa takes the spotlight. It’s a demanding dish rich, fatty, full of herbs and the avgolemono doesn’t give you much freedom when choosing wine. You’ll be safe with any white that has good structure, the acidity needed to cut through the fat, and aromatic intensity to soothe your palate from the dish’s richness.
- From the whites, choose a lightly oaked Chardonnay with enough weight to stand up to the strong meaty elements of magiritsa, such as 52 Peaks from Navitas Winery. Alternatively, something with higher acidity and a more lemony character works just as well, like Fine Assyrtiko from Anatolikos Vineyard. If you’re feeling bold, try it with a white‑red blend like Clear Skies Fear No Bolts from Kontozisis Organic Vineyards its delicate floral aromas and slightly tannic character beautifully embrace the unique texture of the offal.
- Some prefer the red‑sauce version of magiritsa, and that’s where a rosé from Mavrothiriko shines Altana from Baptisti Winery in Tinos, from a dry‑farmed vineyard, with sharp acidity, pink grapefruit aromas, and a subtle peppery note that pairs perfectly with the dish.
- Another excellent choice is Migma Pet Nat Rosé from Hatzivaritis Estate its gentle bubbles and light tannins stand up beautifully to both magiritsa and the first eggs of the season.
- For the vegetarian version, choose something fresh with vibrant green aromatics, like Sauvignon Blanc from Karipidis Estate, which doesn’t lack the acidity you need.
Easter Sunday. The mother of all battles!
On this day, time stops being divided into morning, noon, and night the only distinction is “before and after the spit.” The “before” includes the entire period during which the lamb performs its Bolshoi routine on the spit but until it’s ready, you won’t stay hungry.
- Cheeses, Russian salad, tzatziki, and various meze will parade first, and for these you’ll need something fresh, herbal, and dangerously easy‑drinking. A foolproof choice is Moschato Spinas from Aori Wines and Malagouzia Kleidi, both with discreet acidity and delightful aromas of stone fruit and white flowers. For a more cosmopolitan touch, try the ultra‑elegant Reverie L’Heritage Korres or the crowd‑pleaser The Pale by Sacha Lichine. They’ll disappear first.
- Next come the “supposedly innocent” dishes before the meats tarts, pies, fennel pastries, and of course fried or roasted potatoes swimming in butter or oil. Don’t feel guilty take one, take two. You know very well that no matter how much you eat, you’ll magically make room for the meats. Just pair them with something medium‑bodied or lightly oaked. Safe choices include Olive Grove Chardonnay from D’Arenberg, 9 White from Muses Estate for freshness and finesse, and Fabrika from Syros Winery.
- For the first serious bites of the day when kokoretsi, gardoubakia, sausages, and pork belly come off the fire sizzling you’ll need something that cuts through the fat and spice without weighing you down. A chilled rosé, preferably from Xinomavro, is ideal: Moschopolis 8, Arktos Elevation Vineyards Rosé, or even the semi‑dry Xinomavro Rosé Demi Sec from Tasiona Winery. Their acidity works like lemon on fatty meats, cleansing the palate, while their fruity aromas contrast beautifully with the smoky grill. If you prefer whites, an Assyrtiko with nerve or a new‑generation retsina with herbal notes pairs amazingly with the lemony, crispy skin, keeping balance before the big showdown. Try Astraios Assyrtiko from Messarea Winery in Tinos, enriched by lees contact, Savvatiano Cuvee Vouno from Mylonas Micro‑Winery, or a classic, ultra‑classy Burgundy like Pouilly‑Fuissé from Albert Bichot. Dare to try the One Off retsina by Foivos Papastratis you’ll be surprised. For reds, choose Stamna Mavrodaphne from Sotiriou Winery for simpler meats its acidity and red‑fruit freshness shine while for fattier cuts like pork belly and gardoubakia, Romitoro from Castello Romitorio is a full‑blown gastronomic party.
- When the spit‑roasted lamb or the slow‑cooked goat finally reaches the table, the game gets serious you need wines with body and personality. Here, Xinomavro is the absolute king: its high tannins and signature acidity are the only ones capable of taming the intensity and fat of lamb. Top choices include Naoussa from Kelesidis Estate. If you want to break the Xinomavro rule, go for a Cabernet Sauvignon from Muses Estate or the Italian surprise Andaras Carignano del Sulcis. Both have richness, power, and impressive fruit concentration for a true flavor explosion.
- If your meat is more tender and sweet, like goat baked in parchment, an aged Agiorgitiko is perfect its soft tannins and red‑fruit‑and‑spice aromas embrace the “sweetness” of the meat. Essentially, you want a wine with enough structure to stand beside the dish’s intensity without overshadowing it or getting lost. Try Kratistos from Lykos Winery or a Limniona from Miga Estate, aged several months in oak for unique finesse.
Of course, there’s always the white‑wine option just choose something full‑bodied, high in acidity, and aged in oak long enough to gain the necessary richness. In short, Nychteri from Artemis Karamolegos and Chardonnay Catena Zapata are the only way to go.
The comforting finale!
To complete the gastronomic experience, chill a Moschato Tyrnavou Sparkling from Miga Estate for dessert. Gewürztraminer from Villa Wolf by Ernst Loosen works equally well with fruit salads and fruit tarts.
Discover the full collection here and don’t leave it for the last minute. Easter is approaching, and good bottles disappear faster than the first bite of kokoretsi.
Happy Easter!
Christina Tsogka
Wine Specialist
