Greek Olives

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 Olives · Greek Chicken Feta Olives · 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 Olives · Greek Chicken Feta Olives · 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 Olives · Greek Chicken Feta Olives · 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 Olives · Greek Chicken Feta Olives · 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.

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.