Greek Feta

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Greek Feta · Greek Chicken Feta Olives · Greek Quiche With Feta Cheese +3 more Greek Feta · Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken · Greek Lemon Chicken Stuffed With Spinach Feta · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

Works with Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken +2 more Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken · Greek Lemon Chicken Stuffed With Spinach Feta · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken +2 more Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken · Greek Lemon Chicken Stuffed With Spinach Feta · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken +2 more Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken · Greek Lemon Chicken Stuffed With Spinach Feta · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken +1 more Greek Chicken Feta Olives · Greek Quiche With Feta Cheese · Feta Stuffed Greek Chicken · Greek Lemon Chicken Stuffed With Spinach Feta

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Rosé · Light · Dry

Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.

The Muscat grape family — covers everything from dry Alsace styles through sweet Beaumes-de-Venise to ancient Greek dessert wines. Always perfumed; always smells like grapes.

Greece's ancient resin-flavored white — pine, lemon, and an acquired taste, served ice cold with grilled meats and feta. Polarizing and proud.