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greggd12

Active member
I have always been interested in getting into wine and food pairings, and would love to do that with my favorite foods which of course are Greek! I know that white wines usually pair really well with cheese and fish, so if anyone knows of any specific wines that would pair well with Greek seafood like sea bass, calamari, fried fish etc. Also, if any specific wines will pair well with heavier meats like lamb or pork chops, please let me know!
 
Pairing wine is a lot more complicated than that. It also has to do with how something is cooked, the seasonings used, etc. Simply saying "put this wine with this food" is not going to always work. If you serve shrimp and it is served with butter, perhaps you'll want to do an French Oak chardonnay with it, which has buttery notes, but what if the shrimp is in Thai food, which has heavier and spicier flavors? Then, you might prefer a Riesling, as a Chardonnay doesn't always make sense with Thai food. Plus, pairing is so subjective - what if you don't even like chardonnay and/or riesling?

Here is a guide that might help you with some of the pairings. I would personally start doing some of the traditional pairings listed, pay attention to your palate, and make adjustments as you get to know what you like and don't like. These wine pairings are for more classically understood wines, not actual Greek wines, but as these are widely available, I figured it is a good start. Greek wines can be hard to find and the flavor profiles are different:

 

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!
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