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In need of wine pairing advice. What goes with Greek-style pork kebabs?

  • Googs Jul 4, 2010 09:26 AM
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Both red and white suggestions are welcome. The main is kebab'ed pork tenderloin that has been marinating in olive oil, lemon, garlic, chili flakes, salt, pepper, and a whole lot of oregano. It wil be grilled and then served with tzatziki (naturally).

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  1. White - if you like sweet, Riesling. if not, Pinot Blanc or Albarino.
    Red - Pinot Noir or Cabernet Franc

    1. Continue the Greek theme with an Assyrtiko from the island of Santorini. This fragrant varietal has a nice acidity that will balance the kebab seasonings. Boutari is a reliable producer.

      1. I'd do Rose.

        1. Depends on how Greek you want to go. Retsina would be "all the way."

          1 Reply
          1. re: Caroline1

            i was hesitant to suggest Retsina, because its unique, assertive flavor definitely isn't for everyone...and if you don't choose a good one you'll end up drinking wine that tastes like turpentine. but ernie's Assyrtiko suggestion would be a nice compromise.

          2. Roditis, Roditis and more Roditis. Opaa!

            1 Reply
            1. re: Vinny Barbaresco

              Or a good Xinomavro or Agiorgitiko red or rose. A little chilled.

            2. Cru Beaujolais
              Not Syrah-like CA or OR Pinot
              Etna Rosso
              Not over-oaked Barbera d'Asti / d'Alba
              Rioja

              Alsatian Pinot Gris
              White Rhone -- Roussanne or Marsanne based.

              Almost any high quality dry old world rose

              Champage

              1. In the end, I took what I had in stock. Besides, I love showing off Ontario wines to the unsuspecting. Always the skepticism, followed by surprise, then pleasure. So rewarding watching the process.

                Our dinner companions were the lovely Malivoire Gamay and the Daniel Lenko Unoaked Chardonnay. Both worked quite well. Thank you all for your help.

                1. I am tempted to suggest Ouzo.
                  But when I was in Greece, a local insisted that Ouzo was best with seafood.
                  For meat from land animals, wine (red or white) was suggested.
                  I was baffled. But still love all Greek food.