Greek Salad

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 Salad · Greek Pasta Salad · Greek Chicken Salad +4 more Greek Salad · Greek Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad · Greek Grilled Chicken Salad · Greek Ribs And Ceaser Salad · 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 Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad +3 more Greek Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad · Greek Grilled Chicken Salad · Greek Ribs And Ceaser Salad · 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 Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad +3 more Greek Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad · Greek Grilled Chicken Salad · Greek Ribs And Ceaser Salad · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

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 Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad +3 more Greek Pasta Salad · Greek Chicken Salad · Panzanella Greek Salad · Greek Grilled Chicken Salad · Greek Ribs And Ceaser Salad · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

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.

Works with Greek Salad · Panzanella Greek Salad · Greek Ribs And Ceaser Salad +1 more Greek Salad · Panzanella Greek Salad · Greek Ribs And Ceaser Salad · Traditional Greek Salad With Black Olives, Tomato, Feta With Light Vinegarette

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Works with Greek Salad · Grilled Chicken, Red Onion, And Mint Kebabs With Greek Salad

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Greek Salad · Grilled Chicken, Red Onion, And Mint Kebabs With Greek Salad

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.

Works with Greek Salad · Greek Bread Salad

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 Salad · Greek Grilled Chicken Salad

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Greek Mushrooms Salad · Grilled Chicken, Red Onion, And Mint Kebabs With Greek Salad

Greece's most-planted red — soft, dark-fruited, food-friendly, often called 'Saint George's grape.' The country's everyday red of choice.

Red · Medium · 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.