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kosta_karapinotis

Active member
We are serving grilled leg of lamb during our next dinner party and my wife wanted me to ask for some ideas on a Greek wine we can serve.

What do they usually serve in Greece? I don't have access to a lot of Greek wines outside of Greece but I can still find some. If not, I guess there's always pinot noir (my current favorite with lamb).

Someone suggested Retsina but I find that interesting - a white wine? Someone else said to forget wine and serve Raki or Ouzo. Any suggestions are welcome!
 
For grilled leg of lamb, Greek wines can truly elevate your meal! If you can find it, try a Xinomavro—it’s a red wine with earthy notes, high acidity, and tannins that pair beautifully with lamb. Another great choice is Agiorgitiko, a versatile red that’s fruit-forward with a hint of spice, perfect for grilled meats.

If you're set on a white, Assyrtiko from Santorini can be an interesting, crisp option, though traditionally, reds are more common with lamb.

Retsina is an acquired taste due to its pine resin flavor—it's not the usual pick for lamb. As for Raki or Ouzo, they’re fun after-dinner options but quite strong as a pairing for the meal itself.
 

Favorite 5 Greek Dishes?

If you could narrow it down to five dishes, what would be your favorites? Here are mine:

1. Koulourakia
2. Souvlaki
3. Horiatiki (village salad)
4. Keftedes
5. Pastitsio

How about you? Looking forward to seeing your responses! I am doing this to get out of my comfort zone a bit and see if I can't get inspired to cook some new dishes.

Regional Dishes in the Cyclades?

I am thinking of going to the Cyclades islands (some of them) next time I am in Greece and would love some advice from fellow food lovers. I know each island has its own specialties, and I want to make sure I try the best regional dishes while I’m there.

I’ve already heard about louza from Mykonos and the tomato fritters from Santorini, but I’d love to discover more local gems—especially the lesser-known dishes you might not see on every tourist menu.

Are there traditional stews, cheeses, or sweets unique to islands like Naxos, Paros, or Syros? Any must-try meze or street food specialties? I’m especially curious about dishes with local ingredients like capers, fava, seafood, or island-made cheeses.

What would you recommend I seek out while traveling through the Cyclades? I want to eat like a local as much as possible!

Greek Octopus in Wine?

One thing I would like to try is making Greek octopus and wine. I’ve had it a few times in Greece but have never made it at home.

Do you simmer the octopus in its own juices first or go straight into the wine? Red or white wine? I’ve heard both used depending on the region. Also curious about the use of spices—just bay leaf and peppercorns, or do you add cinnamon or cloves like in stifado?

If anyone has a yiayia-approved recipe or tips for getting that deep, rich flavor (without turning the octopus rubbery!), I’d be so grateful.

Growing a Greek Herb Garden

I’m starting a small outdoor herb garden to enhance my Greek cooking and could use some advice! I live in a cold climate, so I plan to grow everything in pots so I can bring them indoors during the winter. I’m aiming for classic Greek herbs for dishes like roasted lamb, vegetable dishes, grilled fish, Greek salads, souvlaki, stuffed grape leaves, etc.

I already use dried oregano and mint all the time, so I’d love to grow fresh versions. What else should I include? Definitely oregano and thyme ... what about rosemary, sage, or dill? Any tips on what grows well together in containers—or which herbs struggle with being moved indoors? I'd really appreciate any suggestions, especially from others who’ve tried growing Greek herbs in colder regions.

Getting grilled octopus tender?

Hey all, I could use some advice. I absolutely love Greek-style grilled octopus—tender, smoky, a little charred, and drizzled with olive oil and lemon. I’ve been trying to recreate it at home, but my early attempts haven’t been quite right. The flavor’s there, but the texture is tough or rubbery, and I know that’s not how it’s supposed to be.

What’s the secret to getting it tender before grilling? I’ve heard everything from boiling it in vinegar water, to freezing it first, to slow braising it. Some say marinate, others say don’t. I’d really appreciate any tips—especially from people who’ve actually managed to get that perfect tender-crisp balance. Do you cook it first, and for how long, or go straight to the grill? I’d love to get this right!
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