Octopus — Pairings

Oh, the Greeks. Such a warm, fun-loving group of people... all of whom were clearly out doing Ouzo shots while the rest of us were in economics class. Nevertheless, despite riding the GDP strugglebus pretty hard for the last several years, the Greeks certainly haven't slacked in the wine department. They're not only drinking more in Athens, they've actually revved up their exports to the U.S. as well. And that's a serious #EarlyChristmasPresent, because here's the thing about Greek wines: they're elegant, complex, and food-friendly, but totally underrated - which makes them insanely cost-effective.

Whites

Assyrtiko: (ah-sir-tee-ko) if you've ever experimented with Greek wines before, chances are that your initial experience was with an Assyrtiko. With it's lean body, inviting texture, and flavors of citrus and honeysuckle, you could do worse for your first time. Pair a bottle like the Costa Lazaridi Assyrtiko ($15) with grilled sardines and a view of the ocean.

Moschofilero: (mos-ko-fi-ler-oh) is the Aphrodite of Greek varietals - seductive, floral, and super aromatic. It flaunts a mouthwatering acidity and flavors of rosewater, grapefruit and mandarin. Honestly, Moschofilero's so sensual, I wouldn't be surprised if it were single-handedly responsible for the centuries of Greek bathhouse orgies. Pair a bottle of the Tselepos Classic Moschofilero with a plate of charred octopus and a half naked Grecian #OPA

Reds

Agiorgitiko: (ah-gee-or-gee-tee-ko) This one's a mouthful - both in its name and its body. It's a luscious, velvety red packed with enough structure and rounded tannin to stand up to the heft and the char of roasted meats. With its intense notes of toasted spices, cherries, and licorice, a glass of Agiorgitiko and an order of spit-roasted lamb chops remains one of the most satisfying Greek pairings you'll ever experience. So, don't let any anxiety about butchering the wine's name in front of your server prevent you from ordering a stunning bottle like the Gaia Estate Agiorgitiko ($20). It ain't worth it. If you're that nervous... just point.

Xinomavro: (zhee-no-mav-ro) easier to pronounce but slightly harder to drink than Agiorgitiko. Known for its intense acid and bold tannins, Xinomavro can come off as astringent; however, after a touch of aging, its hints of blackberry, vanilla, leather, and spices make it the perfect flavor profile pairing for Greek classics like moussaka (spiced ground lamb, potato, and eggplant, topped with a yogurt béchamel). Roll up to your nearest Greek diner with a DD and a bottle of Kir-Yianni Xinomavro ($23) from Naoussa. Just be prepared for a Big Fat Greek Coma afterward