The do’s and don’ts of wine pairing: Santorini edition

Santorini is widely known for its great wines, a result of a unique climate and volcanic soil that give its grapes an incredible depth of flavour. From crisp, mineral-rich Assyrtiko to sweet Vinsanto, the island’s wines are crafted with care, embodying the spirit of cycladic winemaking.

Choosing the right wine to pair with your meal can be challenging, even for the most experienced wine enthusiasts. When it comes to Santorini’s finest wines, it is the details that make each combination unique. So what are the do’s and don’ts of wine pairing?

Do: Consider the body of the wine and dish

Just as rich dishes benefit from bold wines, lighter fare pairs beautifully with lighter wines. When pairing a light seafood dish, consider a crisp white wine like an Athiri. For red meat dishes, a fuller-bodied red, like Cabernet Sauvignon or Merlot, will complement the meal in a more natural way.

Do: Match intensity levels carefully

Balance is crucial when it comes to pairing. Pair delicate dishes with gentle wines and more intense, flavourful dishes with equally intense wines. A spiced dish needs a wine that won’t be overpowered in order to achieve a perfect balance.

Do: Pay attention to acidity

High-acid foods like tomatoes or citrus-based sauces match well with high-acid wines. This is where Assyrtiko truly makes a difference, as its natural crispiness can highlight simple and rich flavours, such as chicken or creamy pasta. High acidity in both food and wine creates a refreshing, balanced experience, resulting in a perfect meal.

Don’t: Avoid pairing tannic wines with delicate dishes

Tannins in red wine can dominate delicate dishes, making them taste bitter or sour. Avoid pairing tannic wines with dishes like seafood or fresh salads. Instead, choose richer, fattier dishes that can match their structure, such as grilled T-bone steak, a perfect choice for meat lovers visiting Oia’s restaurants.

Don’t: Refrain from mixing different types

When pairing wines with a multi-course meal, consistency matters. Jumping between different types of wine, especially in terms of body or sweetness, can negatively affect the overall experience, creating a meal that lacks balance.

Don’t: Never neglect the importance of the sauce

If you’re serving chicken or shrimp with a rich, buttery sauce, Chardonnay would be ideal, while a tomato-based sauce needs something with discreet acidity, like Viognier.

Both dinner and lunch in Oia get on a higher level when accompanied by fine wine. With every sip, the rich, greek flavours come to life, as an ode to the island’s impressive gastronomic heritage. Wine pairing is an art, and Santorini truly shines with wines that enhance the flavours of Mediterranean food.