Souvlaki is grilled skewered meat — usually pork or chicken — marinated in olive oil, lemon, garlic and oregano, served with bright accompaniments. The grill's char, the lemon-and-herb marinade and the lean meat pair best with crisp Greek whites and light, savoury reds. A zesty white like Assyrtiko echoes the lemon and refreshes, while a juicy red suits the grilled meat. The wine should be fresh and herbal; high acidity matches the lemon marinade and the char, making for a bright, sunny, Mediterranean pairing.
Our sommelier's picks
Save to PinterestCrisp Greek white
9–12°C (48–54°F)Assyrtiko · Santorini, Greece
Assyrtiko's saline, lemony acidity echoes the marinade and refreshes against the grilled meat.
Mainland Assyrtiko offers value over Santorini.
Dry rosé
8–10°C (46–50°F)Grenache · Greece
A crisp rosé suits the lemon-and-herb marinade and the char.
Affordable and summery.
Zesty white
8–11°C (46–52°F)Sauvignon Blanc · Greece
A citrusy Sauvignon echoes the lemon and oregano with refreshing acidity.
Widely affordable.
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Questions about pairing Souvlaki
What wine pairs with souvlaki?
Crisp Greek whites like Assyrtiko, or a light savoury red like Agiorgitiko — their acidity echoes the lemon-and-herb marinade and refreshes against the grilled meat.
Red or white with souvlaki?
Both — a zesty white for chicken or to echo the lemon, a light red for pork or lamb souvlaki.
Why a Greek wine?
Greece's crisp whites and savoury reds grew up alongside the cuisine and flatter its lemon, herb and char beautifully.