Clean Monday marks the start of Greek Orthodox Lent, a day when tables are covered with fasting-friendly foods and the skies over hills and beaches with colorful kites. It’s a moment of transition away from indulgence, toward renewal, celebrated with a spread that’s anything but dull. Lagana bread, airy and sesame-studded, is torn and dipped into taramosalata, the creamy, fish roe spread with a tangy bite. Calamari, mussels, olives, fava, rice dolmades and smoked or marinated shellfish make their way across the table, washed down with crisp, mineral-laced wines that elevate every bite.
As the 40-day fasting period begins, this traditional meal is about flavor, color, texture, and the perfect wine pairings. Here are our favorite.
01
Retsina of Attiki, Papagiannis & ‘Taramosalata‘
A classic match for taramosalata, this Retsina comes from 65-year-old Savatiano vines. Medium-bodied, with balanced acidity, a silky texture, and aromas of apricot, lemon, herbs, and mastic.
02
Airesis 2024, Oenos Mittas & ‘Gigantes’
A great choice for slow-baked, tomatoey giant ‘gigantes’ beans, this natural-style Malagousia sees 28 days of skin contact and minimal sulfites. Smooth, with moderate acidity, soft tannins, and flavors of unripe stone fruit, bitter orange, citrus peels, and herbal undertones.
03
Alkar 2022, Potamissi & ‘Revithokeftedes‘
A great pairing with chickpea fritters, this luminous pale-yellow wine has aromas of pear, honeysuckle, and sage, with crisp acidity and a slightly saline finish. A fresh, intriguing choice from an emerging Tinos winery.
04
Atropos 2023, Sotiriou Winery & ‘Lagana’ and Lemon Hummus
Made from the rare Gustolidi grape, this expressive wine pairs beautifully with lagana and lemon hummus. Citrus, lemon zest, yeasty notes, and a touch of tropical fruit, all lifted by a bright, refreshing acidity.
05
Orange Wine 2017, Mega Spileo & ‘Garides Saganaki’
A bold selection for shrimp saganaki, blending Roditis, Assyrtiko, and Malvasia. Aged 16–18 months in 400L barrels, with aromas of dried white flowers, herbs, spices, and smoky minerality. Complex, elegant, and finely textured.
06
Retsina “Thalassino,” 1979 Wines & ‘Youvetsi Thalassinon’
Elena Kechris’ latest project delivers a barrel-aged, 100% Assyrtiko Retsina, ideal for seafood youvetsi with lemon herb sauce. Herbal notes of thyme and rosemary, lemon curd, and a buttery depth, balanced by high, crisp acidity.
07
Ekho Rosé 2022, Lefteris Anagnostou & Prawn Spaghetti
With its structured body and layered complexity, this rare rosé is a great fit for prawn spaghetti in red sauce. Made from Fokiano and Bastardiko grapes, aged 10 months on lees (30% in Caucasian acacia barrels), it brings grapefruit, tart red cherry, black cherry, minerality, and lime.
08
Kydonitsa 2023, Ktima Ieropoulos & ‘Kalamarakia‘
A clean, balanced white wine that shines alongside fried calamari. Green apple, pear, citrus peels, and orange zest, with medium body and crisp acidity. Just add a squeeze of lemon for a perfect pairing.
09
Goumenissa 2021, Mikro Ktima Titou & Octapus
A blend of Xinomavro and Negoska aged 12 months in barrel, this structured red complements braised octopus with short pasta. Aromas of strawberry, sour cherry, raspberry jam, sun-dried tomato, lavender, vanilla, rosemary, and olive leaf, with medium body and high acidity.
10
Naoussa 2019, Kokkinos Winery & ‘Soupies Stifado‘
A 100% Xinomavro aged 12 months in barrel, making it a natural match for cuttlefish stifado. Sun-dried tomato, raspberry, black and red fruits, vibrant acidity, and refined tannins. Slightly chilled, it elevates the dish beautifully.
+
Muscat Kefallinias 2022, Petrakopoulos Winery + ‘Halvas‘
For semolina halva, this limited-production sweet wine (under 2,000 bottles) is the perfect finish. Light-bodied yet rich, with high acidity and honeyed aromas of jasmine, beeswax, peach jam, apricot, and preserved lemon, leaving a lingering, elegant finish.
