Comments on: Help Trader Joe’s pair wine with tzatziki!

By: Christiane

Christiane — Wed, 22 May 2013 23:07:34 +0000

Recommend a light bright Chardonnay. No oak. At Trader Joe’s there’s a Terrenal Chardonnay. That would do the trick in my book.

By: getreal

getreal — Tue, 19 Apr 2011 05:35:01 +0000

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.

By: Sana Hiltz

Sana Hiltz — Fri, 05 Nov 2010 20:54:04 +0000

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By: Veronique

Veronique — Sun, 06 Jun 2010 21:34:04 +0000

Thinking a Gruner or a Mosel Riesling Spatlese…and lamb meatballs and grilled octopus. Okay, I’m done.

By: NanoLIC

NanoLIC — Sat, 05 Jun 2010 16:42:04 +0000

Kiwi Cuvee 2006 Sauvingnon Blanc— citrusy and dry, with more body than a Vinho Verde. Wish TJs would carry it on 14th Street. Delicious!

By: Drink Me Mag

Drink Me Mag — Fri, 04 Jun 2010 19:32:24 +0000

Don’t the greeks drink lots of wine?

By: Joe

Joe — Fri, 04 Jun 2010 19:28:46 +0000

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.

By: Paul [a Greek]

Paul [a Greek] — Fri, 04 Jun 2010 17:24:45 +0000

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.

By: JACQUE

JACQUE — Thu, 03 Jun 2010 18:26:40 +0000

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!

By: Joel Burt

Joel Burt — Wed, 02 Jun 2010 23:40:56 +0000

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!

By: Matt

Matt — Tue, 01 Jun 2010 22:17:18 +0000

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.

By: Katina

Katina — Tue, 01 Jun 2010 19:05:40 +0000

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!

By: lynn

lynn — Tue, 01 Jun 2010 16:38:18 +0000

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.

By: Wine-Know

Wine-Know — Mon, 31 May 2010 23:02:09 +0000

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.

By: Mike Veseth

Mike Veseth — Mon, 31 May 2010 20:57:55 +0000

Try the Chenin Blanc – Viognier blend from Pine Ridge.