From an elegant sparkling wine from Amyndeon and a rare Kydonitsa to a rosé from old Naxos vines and a red best served lightly chilled, Christos Theodoropoulos, sommelier at Hervé, selects six wines for every stage of a summer meal
A summer wine does not have to be white, nor does it need to be ice-cold to feel refreshing. The season naturally draws us towards whites, rosés and sparkling wines, but that does not mean fuller-bodied whites — or even reds — should be saved for winter.
“In summer, we make our own rules,” says Christos Theodoropoulos, sommelier at Hervé. What matters, he explains, is looking beyond a wine’s colour and considering its acidity, body, fruit profile and winemaking style. A heavily oaked red will feel more at home alongside the warm, hearty dishes of winter. A fresh, unoaked red, however, with a light body and lively acidity, can be served slightly chilled and pair beautifully even with fish.
The same applies to whites: they are not limited to light, aromatic styles. A white wine that has been fermented or aged in oak or amphora, or spent time on its lees, gains texture and weight, making it a natural partner for oily fish, seafood and dishes with rich sauces.
Three simple rules for serving wine in summer
- Cool does not mean ice-cold. Very low temperatures mute aromas and can make even an expressive wine taste flat. Fuller-bodied whites are best taken out of the fridge a few minutes before serving.
- Keep the bottle in the shade and its temperature steady. An ice bucket filled with both ice and water is more effective than ice alone, especially when dining in a courtyard or on a terrace.
- Do not be afraid of reds. Choose wines without pronounced oak, with pure fruit, soft tannins and good acidity. A short spell in the fridge makes them far more enjoyable in warm weather.
1. Cuvée Prestige Extra Brut 2017, Domaine Karanika
For the opening toast
A dry sparkling wine from Amyndeon, made from 70% Assyrtiko and 30% Xinomavro. The second fermentation takes place in the bottle using the traditional method, while at least 48 months on the lees add complexity, a creamy texture and fine, persistent bubbles. Its aromatic profile brings together white blossom, yeast, lemon curd and yellow apple, with hints of fresh mint and anise. Bright acidity keeps its generous body beautifully balanced.
What to pair it with: An excellent aperitif, it becomes even more interesting alongside oysters, mussels and raw or delicately cooked seafood.
Price: 33,00 €
2. Tomi Mantinia 2025, Troupis Winery
For salads and evenings on the balcony
This Moschofilero comes from vineyards in Mantinia at an altitude of around 640 metres and captures all the freshness and aromatic energy of the variety. Jasmine, rose, orange blossom, bergamot and white peach create a bright, lifted bouquet. On the palate, it is light-bodied, elegant and vibrant, with crisp acidity and a clean finish.
What to pair it with: Green or mixed salads, fresh cheeses and light starters. It is equally enjoyable on its own as an aperitif on a warm evening.
Price: 7-10 €
3. Diaselo Kydonitsa, Palivos Estate
For the centrepiece fish dish
A more gastronomic expression of Kydonitsa from Ancient Nemea. The wine matures for four months in French and American oak barrels, gaining weight, richness and a long, velvety finish. Quince naturally takes centre stage in its aromatic profile, framed by white stone fruit, citrus and floral notes, along with a distinctive flinty minerality. It is structured and full-flavoured, yet its acidity preserves freshness and balance.
What to pair it with: Chargrilled dentex or grouper, langoustines, fish pasta with a creamy white sauce, and other rich, full-flavoured fish dishes.
Price: 21,00 €
4. Reverie Vieilles Vignes, L’Heritage Korres YASTRA
For fried fish and tomato-rich summer dishes
A new Cycladic rosé made entirely from Fokiano, a historic Naxos grape variety that, according to Christos Theodoropoulos, is set to attract much more attention in the coming years. It comes from century-old, ungrafted vines planted on the steep terraces of mountainous north-western Naxos. Pale salmon in colour, it offers aromas of strawberry, cherry, pink grapefruit, rose and peach. Time on the fine lees lends it a silky texture and greater depth without compromising its freshness.
What to pair it with: Fried red mullet, prawn pasta, prawns saganaki and other seafood dishes in which the sweetness of tomato meets the salinity of the sea.
Price: 21,00 €
5. Kotsifali “Queen”, Lyrarakis Winery
The red that breaks the rule
Summer does not rule out red wine — it is simply a matter of choosing the right style. This single-varietal Kotsifali from high-altitude vineyards in Crete displays pure red fruit, cherry, subtle spice and an elegant palate. Soft tannins and a juicy character make it versatile at the table and particularly enjoyable when served slightly cooler than a classic red.
What to pair it with: Tuna or other meaty fish, as well as grouper cooked Spetsiota-style with tomato and herbs. The wine’s fruit and spice strike a fine balance with the dish’s Mediterranean flavours.
Price: 10,00 €
6. Samos Anavasis, Hatziioannou Estate
For a sweet finale
The meal ends on Samos with a naturally sweet wine made from White Muscat. Expressive and generous, it fills the glass with floral notes, orange peel, bergamot and peach, followed by riper aromas of apricot preserve, kumquat and bitter orange. The variety’s aromatic intensity balances the sweetness, creating a wine that can either stand alone as dessert or serve as the final pairing of the meal.
Price: 30-38 € (500ml ή 750ml)
What to pair it with: Greek orange cake, lemon tart and citrus-based desserts. For a bolder finale, serve it with blue cheese: its salinity and intensity offer a compelling contrast to the wine’s sweetness.
From the first bubble to the final sweet sip, these six wines trace the course of an entire summer dinner. They are also a reminder that the right wine for the season is defined less by its colour than by its freshness, balance and — above all — the moment in which we choose to enjoy it.
