Frederic Melton
Feta is a Greek cheese with a strong, salty, and spicy flavour. It is made with a mix of goat and sheep's milk, although some varieties are made entirely from goat's milk or cow's milk. Feta is a versatile cheese that pairs well with almost any fruit, vegetable, herb, or spice. When it comes to wine, feta's strong character calls for a bright, fragrant white wine to match its intensity. A dry Riesling from Alsace or a New Zealand Sauvignon Blanc are excellent choices to complement the salty, creamy notes of feta. For those who enjoy a rosé, a French Bugey-Cerdon or a rosé from Provence can also beautifully balance the creaminess of the cheese.
| Characteristics | Values |
|---|---|
| Wine type | White wine |
| Wine variety | Premium Retsina, Moschofilero, Sauvignon Blanc, Assyrtiko, Alvarinho, Loire Sauvignon Blanc, Rosé, Chardonnay |
| Wine region | New Zealand, Greece (Santorini, Pouilly-Fumé, Assyrtiko, Samos), France (Sancerre, Provence, Veneto, Bugey-Cerdon), California |
| Flavour notes | Citrus, stone fruit, salty, herbal, grassy, minerality, orchard fruit, zesty |
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What You'll Learn
- Baked feta and wine: White wines like Alvarinho, Assyrtiko, and Loire Sauvignon Blanc
- Feta's intensity and acidity: Bright, fragrant, high-acid white wines to balance creaminess
- Feta cheese pies: High-acid, aromatic whites like Moschofilero or dry Riesling
- Premium Retsina wine: A perfect companion to feta cheese or a Greek salad
- Feta with fruit: Off-dry sparkling Xinomavro rosé or a French Bugey-Cerdon
Baked feta and wine: White wines like Alvarinho, Assyrtiko, and Loire Sauvignon Blanc
Baked feta has become quite the craze, and for good reason—it's delicious! But what wine should you pair it with? Well, you can't go wrong with a nice white wine. Here are some excellent options:
Alvarinho
Alvarinho is a white wine that pairs well with baked feta. It is a crisp, dry wine that can also accompany dishes such as courgette and feta fritters.
Assyrtiko
Assyrtiko is a Greek white wine that is known for its high acidity. This wine is an excellent choice to pair with baked feta, as the acidity will balance out the creaminess of the cheese.
Loire Sauvignon Blanc
Sauvignon Blanc is a classic pairing for feta cheese, and baked feta is no exception. Look for a crisp, dry Sauvignon Blanc to cut through the richness of the baked feta. Whether it's a Sancerre, Pouilly-Fumé, or a New World Sauvignon Blanc, you're sure to enjoy it with your baked feta.
So, the next time you're craving some baked feta, be sure to pick up one of these delightful white wines to complete your meal!
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Feta's intensity and acidity: Bright, fragrant, high-acid white wines to balance creaminess
Feta is a strong and spicy cheese with a rich, salty, and tangy flavour. It is known for its high acidity. When choosing a wine to pair with feta, opt for a bright, fragrant, high-acid white wine to balance the cheese's creaminess.
A high-acid Assyrtiko from Santorini or elsewhere in Greece is a good choice to match the acidity of the feta. This wine also offers citrus and stone fruit notes with a lively minerality that can cut through the richness of the cheese.
A Sauvignon Blanc from Sancerre or Pouilly-Fumé is another suggestion, with its orchard fruit, zesty citrus, and herbal hints. The herbal, grassy notes of this wine will complement the feta's intensity.
For a cheese pie made with feta, a popular Greek dish, a high-acid, aromatic white wine is a good choice. Try a Moschofilero from Mantinia or a dry Riesling from Alsace. The acid in these wines will balance the creaminess of the cheese.
A less typical but excellent choice for baked feta pasta is Alvarinho, with its zesty citrus, stone fruit, and pleasant salty notes. The wine's refreshing acidity balances the tangy feta, while its stone fruit flavours harmonise with the roasted tomatoes.
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Feta cheese pies: High-acid, aromatic whites like Moschofilero or dry Riesling
Feta cheese is a popular ingredient in Greek cooking and is probably the most internationally well-known type of cheese from Greece. It is made with a mix of goat's and sheep's milk, although versions made entirely from goat's milk or cow's milk can also be found. Feta is rich, salty, and spicy, with a strong character and high acidity.
When it comes to wine pairings, feta cheese pies call for high-acid, aromatic white wines. Here are some specific recommendations to pair with feta cheese pies:
Moschofilero from Mantinia: This wine is a great choice to pair with feta cheese pie. It is a bright, fragrant, and aromatic white wine that can stand up to the salty and intense flavour of feta. The herbal and grassy notes in Moschofilero will complement the feta's intensity, while its high acidity will balance out the creaminess of the cheese in the pie.
Dry Riesling from Alsace: A dry Riesling is another excellent option for pairing with feta cheese pie. Look for one from Alsace, which will bring a dry, crisp, and aromatic profile to the pairing. The acidity in the wine will cut through the richness of the pie, while its crispness will refresh the palate.
Other wine options that can pair well with feta cheese, in general, include a high-acid Assyrtiko from Santorini or elsewhere in Greece, Sauvignon Blanc from Sancerre or Pouilly-Fumé, and a French Bugey-Cerdon. These wines offer the acidity and structure needed to balance the strong and salty character of feta cheese.
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Premium Retsina wine: A perfect companion to feta cheese or a Greek salad
Feta cheese is one of the world's oldest cheeses, with a strong, rich, salty, and spicy character. It is a versatile cheese that pairs well with almost any fruit, vegetable, herb, or spice. When it comes to wine, feta cheese generally pairs better with white wines than red. A Premium Retsina wine, made in central Greece, is an excellent choice to accompany feta cheese or a Greek salad. Retsina is a traditional Greek wine with a unique flavour profile that includes a salty tang and pleasant herbal tones. The wine gets its distinctive taste from the addition of pine resin during vinification, a technique used to mask the flavours of poorly made wine in the past.
The pine resin used in retsina production comes from pine trees that grow near vineyards, and its flavour profile can vary depending on the altitude of the trees. High-altitude pine resin tends to impart more citrusy notes, while lower-altitude resin results in a more herbal character. The choice of resin altitude allows winemakers to create distinct expressions of retsina, such as the premium "Tear of the Pine" retsina, which is known for its herbal characteristics.
When paired with feta cheese, Premium Retsina wine offers a delightful combination. The salty tang of the wine complements the saltiness of the cheese, while the herbal notes in the wine enhance the overall flavour profile of the dish. This pairing is especially successful when enjoyed with classic Greek dishes like Greek salad, fried squid, spanakopita, or souvlaki. The combination of Premium Retsina wine with feta cheese or a Greek salad creates an authentic Greek culinary experience, evoking memories of travelling through the breathtaking Greek islands.
In addition to Premium Retsina wine, there are other wine varieties that also pair well with feta cheese. For baked feta dishes, which have gained popularity, wines with good acidity are recommended. Alvarinho, with its zesty citrus and salty notes, is an excellent choice that balances the richness of the cheese. Assyrtiko from Greece, with its citrus and stone fruit flavours, is another great option, as is a rosé from Provence, which adds a delicate fruitiness and freshness. For those who enjoy a watermelon salad with feta, an off-dry sparkling Xinomavro rosé from Amynteo or a French Bugey-Cerdon are excellent choices, as suggested by enologist Sofia Perpera.
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Feta with fruit: Off-dry sparkling Xinomavro rosé or a French Bugey-Cerdon
Feta is a rich, salty, and spicy cheese with a strong character and high acidity. It is a very versatile cheese that pairs well with almost any fruit, vegetable, herb, or spice. Its unique flavour profile calls for a wine with an equally strong personality, high acidity, and good structure.
When it comes to feta with fruit, an off-dry sparkling Xinomavro rosé from Amynteo is an excellent choice. This wine has the acidity needed to stand up to the salty, intense flavour of feta, while also offering a delicate fruitiness that complements the sweetness of the fruit. The sparkling rosé also adds a touch of elegance and sophistication to the pairing.
Another great option is a French Bugey-Cerdon. This wine is known for its bright, fruity flavours and delicate bubbles, making it an ideal match for the salty and creamy characteristics of feta cheese. The slight sweetness of the Bugey-Cerdon will also help to balance the acidity of the cheese, creating a harmonious pairing.
These wines not only enhance the flavour of the feta and fruit but also provide a delightful contrast, making for a truly enjoyable culinary experience.
It is worth noting that while these wine suggestions are ideal for feta with fruit, feta cheese is quite versatile and can be paired with a variety of wines depending on the specific dish and personal preference.
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Frequently asked questions
Feta cheese is a strong, salty, and spicy cheese that is best paired with a bright and fragrant white wine.
Some examples include a high-acid Assyrtiko, Sauvignon Blanc, or a Moschofilero from Mantinia.
Feta cheese is often paired with white wines due to its strong flavour profile. However, a premium Retsina wine, which is a Greek wine made from Savvatiano, Assyrtiko, or Roditis, can also be a good match.
Yes, the type of dish that includes feta cheese can also influence the wine pairing. For example, a watermelon salad with feta cheese would pair well with an off-dry sparkling Xinomavro rosé or a French Bugey-Cerdon.
Baked feta cheese is often rich and tangy, so it pairs well with wines that have good acidity and complementary flavours. Alvarinho is an excellent choice with its zesty citrus and stone fruit notes, along with a pleasant salty note that enhances the savoury elements of the dish.
