Wines that pair with
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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.
Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce
Santorini's volcanic white — salt, citrus, mineral lift — designed for seafood, octopus, and Greek meze.
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.
Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce
Bubbles cut through the olive oil and salt of Greek preparations.
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.
Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce
Pinot Noir is the rare red that works with salmon — silky tannin meets the fish's natural fat.
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.
Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce
Dry rosé is the Greek summer-table pour — works with everything from gyros to grilled vegetables.
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.
Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce
Bright herb-driven white meets Greek lemon, oregano, and grilled fish at their own register.
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