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Best Wines to Choose from Santorini

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paharo45

paharo45

Active member
I just got back from an amazing trip to Santorini, and I’m still dreaming about the incredible food and wine I had there! While I was able to try a few wines, I’m looking to expand my knowledge and maybe order some bottles to relive the experience at home. I’ve heard so much about Santorini’s volcanic wines, especially Assyrtiko, but I’d love to hear your personal recommendations.

What are the best Santorini wines you’ve tried, and which ones pair well with traditional Greek food like seafood or even something as simple as meze? I’m particularly curious about any lesser-known local producers or hidden gems that I might not have come across during my trip. Looking forward to hearing your suggestions—thanks in advance for helping me bring a little piece of Santorini back home!
 
Santorini has some fantastic wines, and Assyrtiko is definitely a standout! It's crisp, mineral-rich, and pairs perfectly with seafood, especially grilled octopus or fresh oysters.

If you want to explore beyond Assyrtiko, I recommend trying Nykteri, a fuller-bodied white wine that goes well with meze or lamb dishes.

For something unique, check out Vinsanto, a sweet wine made from sun-dried grapes—it’s amazing with desserts or strong cheeses. As for lesser-known producers, look for wines from Gavalas Winery or Hatzidakis; they offer great quality and authentic volcanic flavors.
 
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Cooking with wine in Greek cuisine?

I would love some advice on cooking with wine. I can't seem to get it right! Which Greek dishes use it? I am unsure of how much to use or what type of wine. Most of my family recipes just say "wine" and the person who wrote these recipes has passed away.

For example, I’m planning to make kokkinisto and maybe a seafood youvetsi, but I’m unsure if the wine I use will make or break the flavor. Are there general guidelines for which Greek wines pair best with certain dishes? And is it worth using something like Agiorgitiko or Moschofilero in cooking, or should I stick to basic table wine?

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Easy Bougatsa Recipe

While in Greece, I enjoyed the bougatsa a lot. It's an easy thing to grab at bakeries when out and about... I wanted to find an easy recipe. How does this one look? I haven't tried it yet.

Ingredients:​

For the custard filling:

  • 4 cups whole milk
  • ½ cup fine semolina (not coarse)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional)
  • 2 tbsp unsalted butter
For the pastry:

  • 1 package phyllo dough (16 oz), thawed
  • ½ cup (1 stick) unsalted butter, melted (for brushing)

Instructions:​


Make the custard:
  • In a saucepan, heat the milk over medium heat until just about to simmer (don’t boil).
  • Slowly whisk in semolina and sugar.
  • Stir constantly until the mixture thickens (about 5–7 minutes).
  • Remove from heat. Let it cool slightly.
  • In a small bowl, beat the eggs with vanilla (and lemon zest if using), then slowly add to the warm semolina mixture while whisking briskly.
  • Return to low heat and stir for 2–3 minutes to thicken. Remove from heat and stir in butter. Let cool to room temperature.
Assemble the bougatsa:
  • Preheat oven to 350°F (175°C).
  • Butter a 9x13-inch baking dish or line with parchment paper.
  • Layer 6–8 phyllo sheets in the dish, brushing each with melted butter. Let the sheets overhang the sides.
  • Pour in the custard and smooth evenly.
  • Fold the overhanging phyllo over the custard.
  • Top with another 6–8 phyllo sheets, buttering each layer.
  • Tuck or trim excess edges. Score the top lightly if you want clean slices after baking.
Bake:
  • Bake for 40–45 minutes or until golden brown and crisp.
Serve:
  • Let it cool for 10–15 minutes.
  • Dust generously with powdered sugar and/or cinnamon.
  • Slice and serve warm!

Seasoning / Sauce for Dolmades?

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I’m wondering if anyone has simpler ways to finish dolmades that still give that bright, lemony flavor without making a separate sauce. I’ve tried just squeezing fresh lemon over the top, but it feels like something’s missing. Do you add lemon zest, broth, or olive oil to the pot while cooking? Maybe a shortcut sauce that doesn’t involve tempering eggs?

Would love to hear what’s worked for you. I want them to still feel special, just not complicated. Bonus points if it makes the whole dish feel more comforting! Thanks in advance!

Sardelles Plaki - Fresh Sardines with Tomatoes

I like to try different things when it comes to Greek food, and lately I’ve been experimenting with more traditional variations. I make plaki fairly often—usually with cod or haddock—and it always turns out great. But on a trip to Greece a few years ago, I had sardelles plaki at a seaside taverna and loved how flavorful it was. I’ve been thinking about trying it at home, but I’m not sure if there’s anything different I should know when using sardines instead of a white fish fillet.

Has anyone here made sardelles plaki from scratch? Do you use fresh or canned sardines? Any prep tips—like whether to remove the heads or bones? I’d love to hear how you season it and what you serve it with. Thanks in advance for any advice!

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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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