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Meat

For the traditional Greek meat dishes such as kontosouvli, kokoretsi etc. prefer to drink rose wines or the red ones with intense fruitiness. For the barbequed meat combine the way it is cooked (rare, medium rare, medium, well done) with the intensity of the tannins. The more well-cooked the meat, the less intense the tannins should be.

We recommend:

Mouhtaro

Muses Estate Premium, Cabernet

Check out other cuisines:

Seafood

Cassarole

Italian

Asian

Street Food

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