Wine and food experiences in Nemea

At the table

What Nemea eats and drinks

The food and wine pairings our editors chose for Nemea, the dishes you are most likely to meet on a tasting or at lunch.

• Lamb kleftiko with barrel aged NemeaLamb baked sealed keeps every gram of its fat and gains no crust, so Nemea with settled barrel tannin and medium acidity beats anything built on grip.Read the pairing →
• Moussaka with unoaked AgiorgitikoBechamel flattens tannin and coarsens new oak, so moussaka wants Agiorgitiko raised in steel: soft tannin, fresh cherry and the cinnamon already in...Read the pairing →
• Gemista with Peloponnese roseRice stuffed tomatoes are sweet and sharp at once and mostly vegetable, so they need a low tannin rose whose acidity matches the tomato instead of ...Read the pairing →
• Soutzoukakia with unoaked NemeaCumin turns bitter against new oak, so spiced Smyrna meatballs in tomato sauce want unoaked Agiorgitiko: cool acidity, round tannin and a spicy aftertaste.Read the pairing →
• Charcoal grilled lamb chops with new oak NemeaCharcoal char and rendered fat give firm tannin something to work against, which is where new oak Nemea earns its place beside a plate of grilled l...Read the pairing →
• Slow roasted goat with old vine NemeaGoat is leaner and more mineral than lamb, so it needs old vine Agiorgitiko: concentration without added weight, velvet tannin and a savoury rather...Read the pairing →

Cheeses made in Nemea

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More in Nemea

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