Greek and Eastern Mediterranean Cuisine Pairing — Assyrtiko, Ouzo, and the Taverna Table

Greek wine is among the world's oldest: Greek colonists brought viticulture to Provence, Spain, and the Black Sea coast. Assyrtiko has been produced on Santorini since at least the Minoan period (circa 2000 BCE). The modern Greek wine renaissance began with Boutari's investment in varietal wines in the 1970s and was cemented by the international recognition of Xinomavro producers like Kir-Yianni in the 1990s and Assyrtiko producers like Domaine Sigalas in the 2000s.

Greek cuisine — one of the world's oldest coherent culinary traditions, codified in texts from the 5th century BCE — has experienced a global renaissance in the 2010s and 2020s as its foundational ingredients (olive oil, lemon, oregano, feta, lamb, seafood) have been recognised as cornerstones of the Mediterranean diet and as culinary building blocks of extraordinary versatility. Greek wine, long overlooked in favour of French and Italian, has emerged as a category of genuine world-class quality: Assyrtiko from Santorini (among the world's most mineral, age-worthy whites), Xinomavro from Naoussa (Greece's answer to Barolo), and Moschofilero from the Peloponnese (fragrant, elegant, exquisitely delicate). The taverna table — mezedes, grilled seafood, lamb, ouzo, and Assyrtiko — is one of the world's most pleasurable dining experiences.

FOOD PAIRING: Provenance 1000's Greek chapter spans Greek salad (→ Moschofilero, crisp Sauvignon Blanc), grilled octopus (→ Assyrtiko, fino Sherry), lamb kleftiko (→ Xinomavro, Agiorgitiko), spanakopita (→ Moschofilero, crisp Vermentino), moussaka (→ Xinomavro, Agiorgitiko), and baklava (→ Mavrodaphne of Patras, sweet Muscat). Assyrtiko and Xinomavro are the two anchor wines for all Provenance 1000 Greek recipes.