Cooking with wine in Greek cuisine?

[dimi_pat]

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?

Also, do you reduce the wine before adding other ingredients, or simmer it all together?

 

[k_tsoukalas]

Great questions — I’ve had the same struggles figuring out those “just wine” instructions in old family recipes! For kokkinisto, a dry red like Agiorgitiko is perfect — it gives the sauce depth without overpowering. I usually sauté the meat and onions first, then deglaze the pan with wine and let it reduce slightly before adding tomatoes and spices. This mellows the alcohol and intensifies the flavor.

For seafood youvetsi, I’d go with a dry white like Roditis or even Moschofilero if you want a floral note. White wine pairs well with shrimp or mussels, but I’d use it sparingly — maybe 1/4 to 1/3 cup — and let it cook off a bit before adding stock or tomatoes.

In general, I avoid “cooking wine” and use whatever I’d drink, just maybe not my fanciest bottle. It really does affect the final taste. Hope that helps — would love to hear how yours turns out!