March 25th: Which Drink Pairs Best with Salt Cod and Garlic Sauce?

March 25th is not only a national holiday but also a day deeply rooted in culinary tradition. Personally, it has always been an eagerly anticipated occasion to enjoy salt cod with garlic sauce paired with the iconic golden, robust glass of wine or spirit. It seemed as though there was no other day we could savor this beloved dish except exclusively on this date. The drinks accompanying the table in my village were strictly either tsipouro or ouzo, and occasionally perhaps a retsina. Although it might appear random, the pairing was carefully considered to highlight both the flavors of the dish and the drink that accompanied it. Let’s analyze this further. Retsina, our national hero with its distinctive resinous flavor, has the power to ‘cleanse’ the palate from the oil and frying of the cod. Its acidity balances the fat, while pine aromas create a unique taste combination with the intense garlic sauce. If you’ve forgotten about it, March 25th is the perfect opportunity to revisit it. Whether you choose tsipouro or ouzo depends on your meze selection! If the meal starts with small appetizers like olives, taramosalata, or fried zucchini, a small glass of tsipouro (with or without water) is ideal to stimulate appetite. However, if the cod is accompanied by spicy mezes, seafood, or more aromatic flavors, ouzo with its anise and botanicals makes an excellent match. Wine? Yes, but with care. If you prefer wine, a white with lively acidity (e.g., Assyrtiko, Roditis, or even Moschofilero) will harmonize well with the fried cod. Avoid heavily oaked and overly aromatic wines — we want freshness and clarity. Tip for the table: Start with a small ouzo and mezes, continue with retsina during the main course, and finish with a little tsipouro for digestion. Greek tradition in a glass, from start to finish.