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Wine Pairing with Greek style lamb kabobs?

MartiniQueen Jul 27, 2007 12:38 PM

We're making griled lamb kabobs (marinated in olive oil, lemon, garlic, rosemary) that will be served with tzatziki for dipping.

Any wine suggestions would be greatly appreciated...thanks! :)

  1. a
    aperitif Jul 30, 2007 04:46 PM

    Look for red from the Nemea region made from the grape Agioritiko! As with any wine, the style depends on the producer. If you like reds that are rich with smooth, dark fruit and a touch of oak, seek out Palivou. For a more angular, structured style, Biblia Chora's 'Areti' is great: higher acidity, bright red fruit, balanced by subtle tannins.

    1. w
      whiner Jul 28, 2007 04:14 AM

      Leaving aside the tzatziki, I would serve a Ribera del Duero. I use that exact marinade on my grilled butterflied leg of lamb, and I absolutely love that pairing. I also love it with Northern Rhones...

      Frankly, lamb is SUCH a good meat for pairing with wine. In most preperations it goes with most red wines.

      1. inuksuk Jul 28, 2007 01:15 AM

        The Boutari wines are indeed good. More than once, I've heard the Boutari company described as the Mondavis of Greek Wines. I think that is a fair comparison.

        But, when in doubt, go for the Greek Roses. The worst do not disappoint; the best amaze.

        Stay away from retsina unless you've had it before and know you like it.

        1. r
          Roger Spark Jul 28, 2007 12:38 AM

          Like ozbuc, I do like retsina with lamb, because it seems to dissolve the fat left on the palate. However, the turpentiney flavor is definitely an aquired taste. For lamb in general, I like a Pinot Noir or a lower gravity Zinfandel. The last time I ate Lamb Kebabs, we brought a Tempranillio wine from the Ribera del Duero region of Spain, as Chicago Mike suggests. It was a remarkable pairing.

          1. Yaqo Homo Jul 28, 2007 12:17 AM

            Are there any Greek wine stores in your area?

            They dark, spciy Xynomavro grape (the prime component of Naoussa red wine) is the ideal match for such dishes. Boutari, as mentinoed before, makes a several very nice Naoussas.

            1. c
              Chicago Mike Jul 27, 2007 10:27 PM

              If I can only pick one wine for this dish it's probably going to be Cabernet Sauvignon...

              But you would also do very well with Tempranillo, Syrah, and/or Zinfandel...

              These are delicious matchups, enjoy and please report back.

              1. t
                torta basilica Jul 27, 2007 04:28 PM

                Santorini's whites are very good - Boutari is a good winery.

                1. s
                  smmalloy Jul 27, 2007 04:16 PM

                  There are lots of wonderful Greek wines out there--if you want to read about some of them, try this site:http://duvinfinewines.com/_wsn/page7....

                  This is the wine shop my husband & I go to all the time & he specializes in Greek wine. Wines from the Nemea region are very nice.

                  1. ozbuc Jul 27, 2007 03:31 PM

                    I generally go with Retsina for greek foods, there are red greek wines that might work better with lamb a quick google search or maybe one of our Greek friends out there might have a suggestion.

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