How to Pair Wine With Food at Nectar

When a table is filled with shared plates, choosing the right wine can feel more complicated than it needs to be.

At Nectar, food is designed to be ordered generously and enjoyed together. That means your table will often feature vegetables, meat, fish and cheese all at once. Rather than trying to find a wine that perfectly matches everything, we recommend a simpler and far more enjoyable approach.

Start by deciding which dish you want to be the focus, and let that lead your wine choice. Once you do that, the rest usually falls into place.

Have a look at our menu here

Let One Dish Lead the Conversation

When pairing wine with food, it helps to choose a reference point.

Ask yourselves what the star of the table is. Is it a fish dish you are particularly excited about, a platter meant to anchor the meal, or a meat dish that everyone keeps reaching for? Pair your wine to that dish first, and allow it to complement the rest naturally.

Trying to pair a wine to everything at once often leads to compromise. Choosing one direction gives the wine room to shine.

A Safe Choice That Still Feels Thoughtful

If you want a wine that works comfortably across the table, staying within the Greek theme is often the best option.

For white wine, Assyrtiko is Greece’s most famous grape. Our Assyrtiko is blended with Sauvignon Blanc, resulting in a dry, citrus-driven wine with freshness and structure. It works particularly well when vegetables are central to the meal and is a natural match when a veggie platter is involved.

On the red side, the Greek equivalent is Xinomavro, blended with Syrah and Merlot. Full-bodied and expressive, it brings depth without overwhelming the food. When the meat platter is the focal point, this wine helps tie the different elements together.

When Fish Takes Centre Stage

Fish dishes naturally guide wine choices more clearly.

If you are leaning towards seafood, Albariño is a natural place to start. It is mineral, light and easy to drink, cutting through textures while enhancing the freshness of the dish. It works particularly well with prawns and lifts the delicate flavours of sea bass.

If you are looking for something smoother and more rounded, Icare Chardonnay is the alternative. Almost buttery, with a long and elegant finish, it adds richness without losing balance. It is our flagship white for a reason and one of the most versatile wines on the list.

Pairing Wine With Meat Dishes

Meat offers more flexibility than people often expect, especially when pork is involved.

Pork, although technically a white meat, can work beautifully with both white and red wines. Take our pan-fried pork, known in Greek as Tigania. With its acidity and spice, a crisp white wine like Riesling helps cut through the dish and refresh the palate.

For the slow cooked pork belly, a lighter red such as Pinot Noir works exceptionally well. Its subtle spice and freshness complement the richness of the sauce rather than competing with it.

If your attention is on heartier elements such as Greek sausage or beef meatballs from the platter, a full-bodied Italian red like Primitivo provides the structure and depth to stand alongside red meat confidently.

Cheese and Wine: Texture Matters

Cheese pairing is often about texture as much as flavour.

Grilled halloumi has a firm, chewy texture that benefits from contrast. While the dark forest fruit chutney adds sweetness, a structured red such as Montepulciano introduces depth and subtle liquorice notes that bring the dish together.

With the cheese filo pastry, the cheese is already soft and rich, layered with honey. Here, a Shiraz with an oaky aroma but a lighter touch on the palate works beautifully, balancing sweetness without overpowering it.

Vegetables Deserve Just as Much Thought

Vegetable dishes are often the most rewarding to pair with wine.

For salads, especially the chef’s special winter salad, acidity is key. Vermentino, with its citrus-driven freshness, lifts sauces and highlights the natural flavours of the vegetables.

With mushrooms, which bring earthiness and depth, a velvety Malbec continues the theme of a lighter but flavourful meal, adding richness without heaviness.

One Menu, Many Conversations

One of my favourite things about Nectar is the versatility of the menu, both for food and for wine. Depending on what you decide to make the star of your meal, the entire conversation at the table changes. That’s what makes it exciting for me. Writing this has genuinely made my mouth water, and I look forward to having that conversation with you in person and helping you find the pairing that feels right.

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