The easiest wine accompaniment was, is and will be cheese. So simple but so complex, oily or light, salty or sweet, is the permanent partner of wine. On the other hand, since cheese is just as special and complex as wine, we are here to guide you to make the best combinations for unforgettable "wine-friendly" winter calls.
Let’s begin with white cheeses. White soft and fresh cheeses such as manouri, anthotyro and katiki want correspondingly white, mild and fresh wines such as Athiri or Malagousia. If we move into more intense, salty cheeses like a goat chevre, then we will prefer a Sauvignon Blanc or a fresh red wine from Agiorgitiko. On the other hand, Feta loves Retsina very much! Its acidity balances perfectly with that of the cheese and its strong character can tame the "salty-spicy personality" of feta. Camembert and Brie are great with champagne! You can choose the Greek version from Karanika Estate and you will certainly not be disappointed. Now if you are lucky enough to find a Brie with truffle, a Pinot Noir or a soft Xinomavro will take off the combination.
Let's go to the semi hard ones now. Gruyere and kasseri cheeses that do not have much aging pair well with an oaky, rich and buttery Chardonnay. If we choose an old gruyere then a pairing with a red wine is almost the only option. Strong Cabernet Sauvignon or robust Xinomavro blends from Goumenissa will become "magically" more plush and fruity! Parmesan cheese and other hard cheeses of this style are suited to peppery Syrah and Nebbiolo, as well as to complex Agiorgitiko wines.
Blue cheeses such as roquefort, stilton and gorgonzola are uniquely combined with dessert wines like sweet mavrodaphne or liatiko. The contrast between sweet and savory is very interesting (remember the classic feta with honey appetizer that is found in all the taverns).
Bonus Tip 1: Metsovana, the Parmesan of the Tositsa Foundation from Metsovo, is an exceptional and rare cheese that if found on your way, you should combine it with a wine from the region, preferably from Vlachiko variety (what grows together, goes together !! )
Bonus tip 2: Kariki cheese is a white cheese from Tinos that matures in a pumpkin and gets a spicy taste and sophistication that reminisces of stilton. The combination with a sweet version of Malagouzia really rocks.