I think I’m making up a new classic pairing, you got a problem with that?
Why it works: These are two forms of silky, encapsulate saltiness, brushed with minerality. The real excitement comes from the clash of creamy feta with the incisive cut of Assyrtiko’s minerality and acidity.
How to make the most of it: Chiles Rellenos
Yes, this is one of those cliché Greek/Mexican dishes you’re seeing all over the place! Seriously though, the feta explodes in a chile rellenos recipe and the slightly smoky, piquant nature of a freshly roasted poblano goes crazy with Assyrtiko. Add in some epazote for an even more authentic dish. Opa!