Who would ever think about pairing wine with tzatziki? Why, the good folks at Trader Joe’s! (Or should I say, Trader Iosif, as is their wont.) They put it right there on the packaging–a platter of tzatziki and pita, a view of a bay, and some red wine…
Is that what you would go for pairing wine with this “creamy cucumber garlic dip”? Or is it…impossible?!? Hit the comments!
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On May 28th, 2010 at 9:41 am ,Matt wrote:
I actually took a shot at this very pairing last night (though with Costco tzatziki, not TJs). I found the 2008 Emrich-Schonleber Monzinger Fruhlingsplatzchen Riesling Spatlese — a demi-sec Riesling with apple and white peach notes and good acid — made an admirable match. The acid contrasted nicely with the creaminess of the yogurt, and the residual sugar was a great counterpoint to the garlic tang.
On May 28th, 2010 at 9:44 am ,richard wrote:
I’d imagine a local retsina might go – that resin flavour might counterbalance the sharpness of the yoghurt and all that raw garlic…
On May 28th, 2010 at 9:46 am ,John Gillespie wrote:
This is a no-brainer – Txakolina with tzatziki. No, really.
On May 28th, 2010 at 11:18 am ,Cassandra wrote:
German Riesling came immediately to mind, but a lot of things off-dry and white would work.
On May 28th, 2010 at 11:32 am ,ljh wrote:
I was thinking Txakolina Rosado as well! I had something similar the other night – and it worked great. Not only do the consanants sound good together, so does the match!
On May 28th, 2010 at 11:34 am ,Phil Ward wrote:
I immediately thought of Sauvignon Blanc. Not neccessarily NZ,as they are usually quite acidic which may hamper the marriage. Maybe a crisp no oak CA or WA.
Phil
On May 28th, 2010 at 12:31 pm ,Robert Howells wrote:
Philips Hill Toulouse Vineyard Pinot Noir or
Concha y Toro Casillero del Diablo Gewurztraminer.
On May 28th, 2010 at 12:49 pm ,Farzaneh wrote:
When in Greece, a chilled rustic red.
On May 28th, 2010 at 12:59 pm ,G. Róna wrote:
In my family it’s never was problem. We like very much tzatziki, usually with some grill meals. Therefore the question of pairing very simple. It’s depend on the meal!
In the case, when I want to propose vine only to tzatziki: BARRIQUE CHARDONNAY – Etyeki Kúria –2003.
On May 28th, 2010 at 2:40 pm ,david wrote:
I would recommend Arneis…
On May 28th, 2010 at 2:43 pm ,Tara wrote:
Retsina for certain (and might as well go for Malamatina, the totally traditional pick). But a cold Santorini can take it, too—though it doesn’t taste like a “big” wine, it has insane structure. It can handle a leg of lamb. Actually, sliced leg of lamb (cold) with some tzatziki on the side…I gotta go get some lunch.
On May 28th, 2010 at 4:34 pm ,Markus Stolz wrote:
Love the challenge, and this one is really tricky. Apart from Retsina and a bone dry Assyrtiko, Robola from the island of Cephalonia in Greece might be able to cut through. I think you need a lot of minerality!
On May 28th, 2010 at 5:46 pm ,tom wrote:
Hey, Matt, you’re really Robert Parker, arent’ you?
On May 28th, 2010 at 7:47 pm ,Gretchen wrote:
Tsantali Roditis… I have paired this with tzatziki many a time…
On May 28th, 2010 at 9:36 pm ,Samk wrote:
How about a falanghina
On May 28th, 2010 at 9:38 pm ,The Wine Mule wrote:
Yo, it’s a bottle of RED wine.
Weingut Michilts Blaufrankisch.
Next question…
On May 29th, 2010 at 10:14 am ,Laurie wrote:
Sounds like a good opportunity to open a Vinho Verde.
On May 29th, 2010 at 12:57 pm ,Steve Raye wrote:
Any greek wine is a natural partner, but a few I’d recommend are Sigalas Assyrtiko from Santorini, Tstantali Ramnista, any Moschofilero or an Antonopoulos Aghoritiko.
On May 29th, 2010 at 12:58 pm ,Steve Raye wrote:
No, wait, I forgot the best…Megas Oenos from Skouras…it’s a big powerful wine spicy, full, lots of punch and a loooooong finish. Goes well with anything but a beautiful pairing to creamy garlic.
On May 29th, 2010 at 8:33 pm ,DEP wrote:
I don’t know nuffin ’bout them fancy Greek wines, yet I have found that Restina is a fascinating match to bold Greco-flavoring. We like tasting the resin first and then seeing how it diminishes with oregano, garlic, lemon, etc.
But, I dunno much.
On May 29th, 2010 at 9:31 pm ,dontcallmekatie wrote:
Pink, rather than red, I think. Carignan rose? Enough structure and acid to hold the richness and creaminess of tzatziki… Or Cab Franc if we are going red rather than pink. The violet overtones would offset the overt nature of the tzat.
On May 29th, 2010 at 9:39 pm ,ben wood wrote:
Siglas Santorinis are a great bet, I would also think about a rose from nemea; or perhaps (as always!) some chilled beaujolais (something easy and with good fruit- but structured – i.e. D. Coquelet’s Chiroubles)
B.
On May 29th, 2010 at 11:14 pm ,Mary-Anne wrote:
The Aegean Restaurant in Watertown carries some wonderful wines from “ANASTASI”. Their red and white wines are excellent with all Greek food, including gyros and other foods containing tzaziki.
On May 30th, 2010 at 11:39 am ,Jolan wrote:
A cold Retsina or Assyrtiko. Simplicity: a cool, dry wine to counter the sharp bite of garlic, and soft tang of Greek yogurt. A view of the bay, in the gentle sun of late afternoon, doesn’t hurt, either.
On May 30th, 2010 at 2:55 pm ,Steve Raye wrote:
Correction…the Ramnista is from Kir Yianni.
On May 30th, 2010 at 9:46 pm ,mildvasili wrote:
Only a Greek Retsina wine can “pair” with a Greek “mezes”…it all started with the “Greeks” (didn’t you watch the “Big Fat Greek Wedding”????)…and what Greek wine is truly a Greek wine???…hah, “Retsina”…any Greek vineyard/island appellation of “Retsina” will truly suffice….the pine resin flavors in this white wine marry around the palate as the wine and mezes journey over your senses…not a tough question…
On May 31st, 2010 at 5:05 am ,Robbie C wrote:
I like where Matt was going with the Riesling…but I immediately thought of Vinho Verde…so I’ll have to go with Laurie on this one.
And of course this would all have to go with a hot summer day!
On May 31st, 2010 at 4:57 pm ,Mike Veseth wrote:
Try the Chenin Blanc – Viognier blend from Pine Ridge.
On May 31st, 2010 at 7:02 pm ,Wine-Know wrote:
I’m a big proponent of pairing wines and foods from the same region, so a Greek wine makes sense to me. BTW: I love TJ’s Tzatziki, and I add extra cucumbers to it to make it into a cucumber salad sometimes. On New Year’s Eve at Vidalia in DC, I had Marcho Ranch Veal Brisket
tongue, sweetbreads, stuffed cabbage, sunchokes, spaetzle with 08 Moscofilero, Skouras, Peloponnes. It was a great match! With the Tzatziki, I can’t think of a single red wine (Greek or not) that would work well, but I think a nice, crisp Roditis would be great.
On June 1st, 2010 at 12:38 pm ,lynn wrote:
So….some good Greek suggestions. Gaia Estate makes an “artisanal” retsina (last time I checked they were using resin from pine trees on the estate), or Malagousia from Geravassiliou, or Kir Yanni’s Akakies rose.
On June 1st, 2010 at 3:05 pm ,Katina wrote:
I would definitely go with a Xynomavro, Kappa Klima Xynomavro to be exact. A perfect compliment to yogurt, cucumber and garlic amongst other delicious foods Greek or Non-Greek. It’s Wonderful!
On June 1st, 2010 at 6:17 pm ,Matt wrote:
Tom — ouch.
Robbie C — If the tzatziki is garlicky, I’m not sure a regular Vinho Verde will stand up — maybe a Vinho Verde Alvarinho with some body would work, though.
On June 2nd, 2010 at 7:40 pm ,Joel Burt wrote:
That is the worst Tzatziki ever made. Grab some Fage, an Armenian cucumber, some olive oil, salt, coarse fresh ground pepper, squeeze of lemon, and a pinch of fresh Mediterranean oregano and you are in heaven. As for wine pairing; I say some Pinot Nero!
On June 3rd, 2010 at 2:26 pm ,JACQUE wrote:
I would have to agree that a nice Reisling spatlase would probably go well, considering that they are very nice food wines, however I might also be inclined to try a nice Trebbiano, the fruity, crisp qualities would bring out the garlic and dill in tsaziki!
On June 4th, 2010 at 1:24 pm ,Paul [a Greek] wrote:
Joel is correct. Worst tzatzki ever sold. But, for those that make their own, a nice light Pinot from Russian River area is perfect when paired with lamb.
On June 4th, 2010 at 3:28 pm ,Joe wrote:
I had taztziki at a frinds greek feast. Best pairing wine was Bone dry Gewurztraminer from Londer vineyards, the Joseph swan dry Gewurztrmainer was a close second.
On June 4th, 2010 at 3:32 pm ,Drink Me Mag wrote:
Don’t the greeks drink lots of wine?
On June 5th, 2010 at 12:42 pm ,NanoLIC wrote:
Kiwi Cuvee 2006 Sauvingnon Blanc— citrusy and dry, with more body than a Vinho Verde. Wish TJs would carry it on 14th Street. Delicious!
On June 6th, 2010 at 5:34 pm ,Veronique wrote:
Thinking a Gruner or a Mosel Riesling Spatlese…and lamb meatballs and grilled octopus. Okay, I’m done.
On November 5th, 2010 at 4:54 pm ,Sana Hiltz wrote:
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On April 19th, 2011 at 1:35 am ,getreal wrote:
Alright folks, I am not a wine buff in the least. I was just cruising for tzatziki recipes and happened across this page. But are you seriously that incredulous at seeing a depiction of tzatziki and wine together? What did you think Greek folks drink… V-8? There is a bottle of wine on all Greek table tops, which I’m sure Trader Joe’s just included for romanticism (and possibly to inspire you to buy more wine). So yeah, tzatziki and wine sound great together to me and you need to not worry about something so trivial as much as you do.
On May 22nd, 2013 at 7:07 pm ,Christiane wrote:
Recommend a light bright Chardonnay. No oak. At Trader Joe’s there’s a Terrenal Chardonnay. That would do the trick in my book.