Clean Monday calls for a table built on tradition: warm lagana, taramas, fava, olives, seafood, and simple vegetable dishes arranged with unpretentious abundance. It is a ritual of restraint that somehow feels generous, a meal shaped as much by memory as by flavor.
The dishes may be familiar (or maybe not), but choosing what to drink with them is where the table becomes personal. Below, six pairings are presented just as originally suggested – thoughtful, balanced choices designed to accompany each moment of the meal.
01
Odyssey Premium Weiss
The meal begins as the warm lagana reaches the table. Instead of wine, the first pairing is a beer. Odyssey Premium Weiss, with its full and rich body and its characteristic aromas of bread and yeast, pairs naturally with freshly baked lagana.
A small tip that makes all the difference: spread butter on the warm bread. The yeast notes of the beer and the softness of the lagana come together beautifully. It is a comforting and generous way to open the table.
02
Retsina Cuvée, Apostolidis Estate
From Apostolidi Estate in Drama, this Retsina Cuvée is a blend of 50% Assyrtiko and 50% Malagousia. It has fermented in Italian amphorae, which contributes to its earthy character, botanical profile, and subtle tannic sensation, alongside a lemony acidity.
It pairs seamlessly with the spreads of the day, especially taramas and fava. Its freshness and herbal elements work easily with the flavors that define the Lenten table.
03
L’Heritage Korres “Reverie” Rosé 2024
From Naxos and the much-loved Fokiano variety, grown on own-rooted vines and cultivated with biodynamic practices, this gastronomic rosé offers aromas of cornelian cherry and strawberry, floral elements, and notes of peach and bitter orange.
With medium body and medium-plus acidity, it finds its place next to red mullet, vinegared calamari, and pink tarama. It is a wine that sits comfortably beside seafood and Lenten dishes alike.
04
Xerokampos Vidiano 2024, Andania Valley Wines
Xerokampos Vidiano 2024 comes from Messinia in the Peloponnese. This Vidiano presents a buttery and rich white wine profile combined with a lemon character.
It pairs well with grilled fish and dolmadakia yalantzi served with white sauce. The texture and citrus notes align naturally with these flavors.
05
Limniona 2022, Ktima Theopetra
From Ktima Theopetra in Trikala, this Limniona 2022 expresses a delicate Thessalian variety. It shows aromas of red cherry, a botanical profile, and sweet tobacco. With medium body and high acidity, it remains balanced and versatile.
It can accompany fish in red sauces, seafood cooked in tomato with short pasta, and even a tuna steak on the grill. Its structure allows it to sit comfortably alongside dishes that carry depth and intensity.
06
“Fue” Spritz, Therós Wine Collectiva
At the end of the meal, after so much food and wine, I suggest we sit out on the veranda. A balcony, a terrace, a view of the sea, whatever each of us has at hand. Take a well-chilled glass filled generously with ice and close the day with something a little different.
The spritz is called “Fue,” produced by Therós Wine Collectiva in Heraklion, Crete, from the Plyto variety, a rare Cretan grape. Of the three available expressions, I choose Cucumber and Dandelion. A small personal tip: I like to combine it with gin.
How to Serve the “Fue” Spritz
Ingredients: Ice, Fue Spritz Cucumber and Dandelion, Gin, optional.
Method: Fill a large wine glass generously with ice. Pour the Fue Spritz over the ice. If desired, add a measure of gin. Stir gently and serve well chilled.
