A Look at Kyma's Full Wine Menu: by-the-Glass Selections, Bottles, and Pricing

Catch up with A Look at Kyma's Full Wine Menu: by-the-Glass Selections, Bottles, and Pricing. Explore the primary developments in full detail.

Matching Kyma’s seafood requires an understanding of smoke, oil, and char. Greek coastal cuisine does not lean on heavy butter reductions or thick cream. Instead, dishes highlight clean sea brine, capers, garlic, and citrus.

Charred Octopus / Rich Meze

│

[Crisp Saline White]

│

┌─────────────────┴─────────────────┐

▼ ▼

Moschofilero Santorini Assyrtiko

(Floral, citrus zest, (Volcanic minerality,

crisp light acid) steely finish, brine)

│ │

▼ ▼

Grilled Whole Tsipoura Charred Branzino / Fagri

(Gilthead Sea Bream) (Dressed in Lemon & Oil)

For grilled octopus with red wine vinegar, capers, and sweet onions, sommeliers direct diners toward aged Moschofilero. Its wild floral aromatics and citrus finish cut through the char while softening the sting of raw caper brine.

When whole fish such as Lavraki (Branzino), Tsipoura (Sea Bream), or wild-caught Fagri (Pink Snapper) hit the table, Assyrtiko is non-negotiable. Santorini vines grow ungrafted in volcanic pumice, twisted into basket-shaped kouloura formations to shield grapes from brutal Aegean winds. The grape yields an intense white wine packed with saline acidity, crushed oyster shell notes, and bone-dry persistence. It operates like a fresh squeeze of lemon, piercing fish fat without overpowering sweet, delicate flakes.

For whole wood-roasted Dover sole or butterflied lobster, look toward an oak-aged Nykteri (Assyrtiko harvested late and matured in neutral French oak barrels). It matches the textural weight of the shellfish without losing its signature maritime spine.

When the table turns to meats, such as Kyma's signature Colorado lamb chops or braised short ribs over orzo, shift directly to Xinomavro. Often called the Nebbiolo of the Eastern Mediterranean, this varietal delivers pale ruby color, fierce tannins, tomato leaf aromatics, and savory depth. An older vintage Naoussa decanted for 45 minutes integrates smoothly alongside rosemary-crusted charred lamb fat.