During the coming festive days, excitement and joy are often combined with rich meals and fine wines. It goes without saying that, as always, at the festive table we can drink whatever we crave. However, here we suggest some combinations that will stimulate our culinary journeys even more. So the turkey that often stars in the menu could be paired with a Moschofilero, Agiorgitiko or Limnio. If it is accompanied by a white sauce with a Chardonnay barrel, while if it is stuffed with minced meat an aged Agiorgitiko. And if we add raisins to our filling, then a semi-dry rosé. The choice of chicken leads us to a Roditis, Chardonnay or Viogner and if it is in soup form then a Sherry or Porto. If we choose pork, a dry Mavrodaphne, an Agiorgitiko or a Cabernet will accompany it harmoniously. If the pork is cooked with plums, then Merlot, Pinot Noir or Limniona will accompany it. The shank will be paired with xinomavro and the beef with Shiraz or Cabernet. Lamb and goat will look for reds with high acidity to balance the fatness, such as Mavrotragano or Cabernet – Merlo. If we choose wild boar, then a Naoussa barrel is an excellent choice. Finally, for the yellow cheeses Agiorgitiko or Tempranillo. Our desserts are also ideal companions to wine. Melomakarona and kourabiedes with sweet Muscat of Samos and semi-exotic sparkling wine. The βασιλόπιτα with semi-sweet, semi-soft and syrupy pies with Muscat of Lemnos or Muscat of Samos. It goes without saying that champagne has its price and we can choose a very good quality champagne at an affordable price to add to our festive atmosphere!

Happy Holidays!

Oenologist

Antigone Karamvali