Serve a light lager with your Greek appetizers. Greece may not be known for its brews, but beer pairs surprisingly well with the Mediterranean cuisine served in Greece. Juicy lemon, fragrant mint, tangy olives, creamy yogurt, pungent garlic and nutty olive oil are among the dominant flavors in Greek dishes. With the array of flavor profiles that you can develop with these fresh ingredients, many creative possibilities exist for delightful taste combinations when pairing your Greek fare with a variety of beers. Pale Ales Pale ale, which is golden to amber in color, is often a bit fruity, with a hoppy, sort of woody taste. Pale ales are an ideal choice to serve with lamb dishes since the complexity of the beer complements the strong flavors of the meat. This full-bodied ale also works with spicy moussaka -- an eggplant and lamb dish -- as it can stand up to hearty flavors. The bitterness of the ale balances the heaviness of fried fish and seafood, so pair it with kroketes, a Greek fish cake, or breaded calamari.

Lagers Spanakotiropita, a classic Greek pie made of phyllo dough, spinach and cheese, pairs deliciously with lagers. The smooth, malty flavor complements the phyllo dough crust and highlights the creamy cheese. The light taste of lager also serves as an aperitif to awaken your appetite without filling you up too much. Pair lager with Greek appetizers such as roasted artichokes or keftedes, small ground pork meatballs, as it does not overwhelm delicate flavors. Light Lagers Most popular American beers feature a smooth, dry body and a light, low-malt taste that complements, but does not compete with, the savory flavors in Greek food. Light lagers are a good choice if you're on a diet since they are usually lower in calories. Pair these lagers with a Greek meze plate that features hummus and pita bread, succulent Greek olives and light finger foods like fried shrimp. Serve this ale with light, healthy fish dishes such as baked sardines with lemon and oregano. Tripels Deep, rich beers from Belgium pair well with heavier Greek fare.

Their smooth taste is often deceiving; these beers are infamously high in alcohol content. The lighter body of the brew comes from the use of Belgian candy sugar. Serve a tripel with grilled lamb; the mild sweetness and creaminess of the brew offsets the smokiness of meat off the grill for a mouthwatering combination. Tripels also work with gyros as their flavors blend with a garlicky tzatziki sauce. The flavors in triples complement fresh herbs, so they are an especially good match to serve with pasta or seafood with fresh basil or oregano. White Beers White beers with citrus notes pair well with a Greek salad. Serve this beer with feta since the light crispness of the brew balances the richness of the cheese. White beers also work well with egg dishes like Greek omelets and frittatas. Offer white beer when serving fruity desserts; the mild sweetness of the beer balances the tanginess of the fruit. Melitinias, sweet cheese mini tarts often served in Santorini, work well with the creaminess of white beers.

Pair white beer with desserts that feature lemon and honey such as kataifi, a Greek pastry. Porters Porters are a robust, dark beer originating in England and brewed using roasted malted barley. The intense, complex flavors of this beer complement dessert. Baklava, a luscious Greek pastry comprising nuts, honey and cinnamon, pairs with a deep, dark porter with coffee and chocolate notes. Karythopita, a moist cake made with walnuts and cinnamon, also complements the heavier body of this beer. where to buy wine plantsReferences Craft Beer: Food PairingsThe Ultimate Guide to Greek FoodFood and Wine: Beer GuideBeer Advocate: Style Pairings Photo Credits Goodshoot/Goodshoot/Getty Imagesgood holiday wine giftHelen Greek Food & Wine has been recognized as one of the best new restaurants in the nation.best price wine kits

Alexander the Great Greek The dining room at this Galleria-area favorite feels like the Karnezis family’s home kitchen, whether you come for lunch or dinner (weekends bring a Greek band and belly dancer). Order the saganaki—fried sheep cheese served flaming, thanks to a dribble of ouzo—for a taste of drama at any time of day. A dusky taverna atmosphere belies the fact that this storied Montrose bungalow was once owner Ilias Giannakopoulos’s home. best red wine accessoriesBut once we tasted his comfort food, it made perfect sense. best graphic design wine labelsWe couldn’t help but finish the full plate of kokkinisto, garlicky beef stew served over spaghetti with a shower of feta on top. where to buy wine bottles without labels

The herbaceous lamb souvlaki is notable, too, and we loved the crisp fries. East End prices make it easy to enjoy a feast at this no-frills, counter-service spot. The appetizer combination platter, less than $12, comes stacked with seven different small bites. Among them, the rice-stuffed grape leaves known as dolmadakia, tart with fresh lemon, make for a great contrast to the creamy caviar spread and thinly sliced, fried zucchini. It took sommelier Evan Turner years to open his upscale Greek restaurant, but when he finally did, tucking it into the narrow space once occupied by Kahn's Deli in Rice Village, the James Beard Foundation named it a semifinalist for the title of best new restaurant in the nation. good wine store hong kongHoustonians flock here for chef William Wright’s flaky, rose-shaped greens-and-cheese pies, hand-packed pork gyros and Texas pecan baklava sundaes, as well as the amazing array of Hellenic wines.best wine in england

No tour of Houston's Greek restaurants is complete without a visit to Montrose favorite Byzantio. Image: Courtesy of Byzantio's Myth Kafe recently moved into a new location downtown, inside Houston’s first modern food hall, Conservatory, next to a biergarten. At dinner, kefalotyri cheese is set aflame as saganaki, a great way to ease into a plate of the garlicky, long-marinated lamb dish called arnadiko and a glass of Greek wine. Yes, you should expect a line that stretches into the parking lot if you arrive at this Montrose warhorse after 11:30 a.m. for a weekend “Greekfast.” best white wine 2015 australiaBut never mind: the combo of Greek sausage, runny eggs and salty grilled halloumi cheese, served with pita and a salad, is worth it. This restaurant in The Woodlands serves our favorite moussaka anywhere. Layers of tender eggplant and potato sandwich ground beef that sings with cinnamon, all of it woven with tangy house tomato sauce, Béchamel sauce and Greek cheese.

Looking for something lighter? The crisp-edged gyros are exceptional, too. Come for the moussaka, stay for the music at The Olive Oil. Image: Courtesy of The Olive Oil The dill-speckled soup known as avgolemono, thickened with egg and flavored with lemon, comes in many forms at this counter-service spot. Our bowl, filled with tender meatballs, tasted like liquid sunshine on a rainy day. The big, authentic flavors are no surprise: The owners had a restaurant in Thessaloniki before moving to the Humble area in 2009. We can’t help but envy the workers in the office building in far east Spring Branch, just off Highway 290, that shares space with this little grill. On any given day, they can order a Greek combo plate—creamy pastitsio, paired with tangy, herbaceous hummus; warm dolmades in tomato sauce; and Greek salad—before returning to their tasks. A wood-burning grill fills the cavernous room at this popular Uptown restaurant with the smell of oak smoke, flavoring fish and meats with its flames.