| VARIETY | STYLE IN ATTICA | SERVE | AT THE TABLE |
|---|---|---|---|
| Savatiano | White. Apple, peach, melon, jasmine and citrus blossom, herbal undertones. Medium-bodied, moderate well-balanced acidity. From old vines: concentrated, mineral, with honey, toasted nut and petrol-like notes after a decade. | 10–12 °C young; 12–14 °C old-vine, barrel-fermented or aged | Fish, shellfish, calamari, green salads, cheese and vegetable pies, roast poultry, pasta with vegetables. Aged bottles: grilled fish, slow-cooked pork, meat casseroles. |
| Assyrtiko | White. Highly adapted to the dry, warm conditions of Attica. Closer in style to island Assyrtiko than to the more aromatic mainland expressions: high acidity, greater austerity. | 10–12 °C | Grilled and fried fish, raw shellfish, lemon-dressed greens, feta and other salty cheeses, taramosalata. |
| Malagousia | White. Assertive, bursting with fruity aromas and spiciness. On higher, cooler slopes it shows greater elegance and freshness, and it performs very well in cooler years. | 10–12 °C | Herb-driven dishes, stuffed vegetables, grilled vegetables, chicken with lemon and oregano, mildly spiced Asian food. |
| Roditis | Pink-skinned, vinified white. Commonly blended with Savatiano for dry wines, adding freshness and a gentle citrus lift. | 9–11 °C | Meze plates, fried small fish, courgette fritters, young white cheeses. |
| Athiri | White. A supporting variety in both appellations, gentle and low in aromatic intensity, used mainly in blends. | 9–11 °C | Simple grilled fish, salads, light vegetable dishes. |
| Aidani | White. Permitted in PGI Attiki, delicate and floral, almost always a blending component. | 9–11 °C | Steamed shellfish, herb salads, fresh cheeses. |
| Chardonnay | White, international. Relatively important among the international whites of Attica; the warm climate gives ripe fruit, and barrel work is common. | 10–12 °C unoaked; 12–13 °C barrel-fermented | Roast chicken, creamy sauces, mushrooms, richer fish such as swordfish. |
| Sauvignon Blanc | White, international. Grown mainly in the cooler sub-regions, and named among the important white varieties of PGI Slopes of Kithaironas. | 8–10 °C | Goat cheese, asparagus, green herbs, ceviche, salads with vinegar dressings. |
| Cabernet Sauvignon | Red, international. The most planted red grape of the region and one of the stars of Kithaironas. Rich, with great depth of fruit and tannic structure; the best age gracefully in bottle. | 16–18 °C | Grilled lamb chops, roast beef, aged hard cheeses, dishes with rosemary and thyme. |
| Merlot | Red, international. Used for refreshing rosés, fruity reds and full-bodied barrel-aged wines with real aging potential. | 15–17 °C | Roast pork, meatballs, moussaka, tomato-based casseroles, medium-aged cheeses. |
| Syrah | Red, international. One of the leading reds of Kithaironas, from fresh and peppery to dense and cellar-worthy. | 16–18 °C | Grilled and skewered meats, game, sausages, peppered dishes, aubergine. |
| Agiorgitiko | Red, indigenous. The most important native red of PGI Attiki, soft-textured and fruit-driven. | 15–17 °C | Beef stews, pastitsio, roast chicken, semi-hard cheeses. |
| Mandilaria | Red, indigenous. Deeply coloured and phenolic, so usually blended; also used for refreshing rosés. | 14–16 °C reds; 8–10 °C rosés | Grilled goat, spiced meats, cured meats, tomato and olive dishes. |
| Limniona | Red, indigenous. A recent arrival in the Attica vineyard, aromatic and fresh, with fine tannins. | 14–16 °C | Roast poultry, pork with prunes, mushroom dishes; good served slightly cool. |
| Mouchtaro | Red, indigenous to central Greece, slowly finding a place in Attica. Dark-fruited and spicy. | 15–17 °C | Slow-cooked red meat, game, dishes with cinnamon and clove. |
| Carignan and Grenache Rouge | Red, international. Permitted in both appellations and used mainly in blends and in rosé. | 14–16 °C reds; 8–10 °C rosés | Charcuterie, grilled vegetables, tomato-based dishes, lighter roasts. |
Serving temperatures and pairings are conventional recommendations drawn from the style of each variety in this region, not laboratory data. They are a starting point for a wine list, not a rule.
Two general rules are worth keeping. Whites from old vines and barrel-fermented bottlings suffer most from over-chilling: below about 8 °C the honey, nut and mineral character simply does not appear. And the fresher, fruit-driven reds of Kithaironas are worth trying two or three degrees cooler than a cellar would normally suggest.
