Spring cooking in Greece is a celebration of tender seasonal vegetables, aromatic herbs, fresh cheeses and lamb or kid. The
whole country is redolent of wild fennel, the most characteristic herb of Greek spring, but mint, young oregano, feathery dill, refreshing parsley, and sprightly rosemary also start to pop up in gardens and in the wild.
Seasonal vegetables all have an almost grassy flavor: various types of artichokes, tender fresh fava beans and the sweetest peas, wild and cultivated asparagus, and even fiddlehead ferns, if you’re lucky enough to live in the countryside where you can find them wild. Young garlic and fresh spring onions scallions are harbingers of the season, too. Lemon is squeezed generously over almost everything. The flavors are bright, lively, and full of renewal.
To match that spirit, we look north to Amyndeon in Western Macedonia, Greece’s coolest wine region and one of its most compelling modern frontiers. At over 600 meters in elevation and surrounded by four lakes, Amyndeon’s semi continental climate preserves acidity and aromatic intensity in its wines. Sandy soils, many home to ungrafted old vines, add refinement and texture.
At the forefront of this region is Alpha Estate, a winery that has helped redefine contemporary Greek wine through meticulous vineyard management and deep respect for place.
To celebrate the season, I am offering up a menu of some of my favorite seasonal recipes, paired with Alpha Estate wines that capture the elegance of Northern Greece.
Alpha Estate Malagouzia “Turtles” Single Vineyard (PGI Florina – ΠΓΕ Φλώρινα)
Malagouzia thrives in Amyndeon’s cool climate. In Alpha Estate’s single vineyard “Turtles” bottling, the variety becomes electric with citrus blossom, ripe peach, fresh herbs, and a lifted mineral backbone supported by crisp acidity.
This is a white wine with both perfume and structure, ideal for olive oil-based spring dishes.
Pair it with Greek Spring Peas and Potatoes Stew also known as Arakas Laderos. This classic dish of peas, potatoes, tomatoes, dill, and olive oil is the essence of the season. The sweetness of peas and the herbal lift of dill mirror the wine’s aromatics, while Malagouzia’s acidity refreshes the palate with each bite.
Alpha Estate Rosé Xinomavro “Hedgehog” Single Vineyard (PDO Amyndeon – ΠΟΠ Αμύνταιο)
Xinomavro in Amyndeon expresses itself with finesse. The sandy soils and cool air shape a rosé that is pale and dry, with notes of wild strawberry, rose petal, and a subtle savory edge reminiscent of tomato leaf. Fun fact, Amyndeon is the only PDO appellation in Greece that permits Xinomavro rose winemaking!
Its crisp acidity and delicate red fruit make it one of the most versatile wines for the Greek table.
Pair it with Greek Lettuce Salad known as Maroulosalata. Crisp romaine, fresh dill, scallions, olive oil, and lemon define this spring classic. The rosé’s brightness enhances the lemony freshness, while its subtle herbal notes echo the dill.
For something slightly more substantial, it is also beautiful alongside the Spring Greek Salad Wrap.
Alpha Estate S.M.X. Estate Red Blend (PGI Florina – ΠΓΕ Φλώρινα)
S.M.X. blends Xinomavro with Syrah and Merlot, balancing the native grape’s acidity and structure with plush dark fruit and spice. The result is layered and velvety, with refined tannins and freshness that reflect Amyndeon’s altitude. The first red wine Alpha Estate launched over 20 years ago!
It is a red with presence but not heaviness, perfect for richer dishes that still feel seasonal.
Pair it with Lemon Garlic Roasted Leg of Lamb and Feta. This dish is full of wonderful herbs and a succulent proten, and the acidity and depth of SMX stand up beautifully to their character. The wine’s dark fruit and spice pair perfectly with the rich flavor of spring lamb, creating a harmonious balance.
Amyndeon’s altitude, winds, lakes, and sandy soils give Alpha Estate wines a defining quality of freshness. Even at their most structured, they carry vibrant acidity and aromatic clarity. That is precisely what spring cooking demands.
Greek cuisine this time of year is herbaceous, lemon kissed, and vegetable forward. Wines from Northern Greece rise to meet those flavors, enhancing rather than overpowering them.
As the days grow longer and markets fill with greens, peas, and tender herbs, consider looking north. In the high plateaus of Amyndeon, you will find wines that speak softly but confidently, capturing both the precision of modern Greek winemaking and the enduring rhythms of the Macedonian ecosystem.
On the spring table, that harmony is unmistakable.
RECIPES:
1) Greek Spring Peas and Potatoes Stew with Tomatoes (Arakas Laderos)
2) Greek Lettuce Salad – Maroulosalata
4) Lemon Garlic Greek Roasted Leg of Lamb – Stuffed with Cheese and Spices
To learn more about PGI Florina – (ΠΓΕ Φλώρινα), PDO Amyndeon (ΠΟΠ Αμύνταιο), and Alpha Estate, please visit www.alpha-estate.com.
Authors: Diane Kochilas & John Livanos
