Sommelier Secrets: Wine Pairing Mastery for Mediterranean and Persian Cuisine at Carnys Encino

Understanding the Unique Challenges of Mediterranean and Persian Wine Pairing

Mediterranean and Persian cuisines present unique challenges for wine pairing that differ significantly from French or Italian food traditions. The complexity of spices, the richness of tahini-based sauces, the char from grilled meats, and the interplay of sweet and savory elements require thoughtful wine selection.

At Carnys Restaurant on Ventura Boulevard in Encino, our sommelier team has developed pairing principles specifically for these flavor profiles. Understanding these fundamentals will revolutionize how you approach wine with Mediterranean and Persian dishes.

The Spice Factor: Working with Cumin, Sumac, and Saffron

Unlike the subtle herbs of French cuisine, Mediterranean and Persian dishes feature bold spices that can overwhelm delicate wines. Cumin's earthy warmth, sumac's tangy brightness, and saffron's floral complexity each demand different wine characteristics.

Key principle: Match intensity with intensity. Bold spices need wines with enough body and flavor concentration to stand up without being dominated. However, avoid high-alcohol wines that amplify heat and spice burn.

Our recommendation: Medium-bodied wines with good acidity and moderate alcohol (12-13.5%) work best. Think Spanish Albariño, Greek Assyrtiko, or French Côtes du Rhône rather than heavy Napa Cabernet or oaky Chardonnay.

The Tahini Challenge: Pairing with Sesame-Based Sauces

Tahini's rich, nutty, slightly bitter profile is one of the most challenging elements for wine pairing. Found in hummus, baba ganoush, and many Mediterranean sauces, tahini can make wines taste metallic or overly tannic.

The solution: Wines with bright acidity and citrus notes cut through tahini's richness while complementing its nuttiness. Avoid heavily oaked wines, which clash with tahini's natural bitterness.

At Carnys, we've found that unoaked or lightly oaked white wines—particularly those with mineral qualities—create beautiful harmony with tahini-based dishes. Our house favorite: a crisp Vermentino from Sardinia.

The Char Factor: Grilled Meats and Smoky Flavors

Persian and Mediterranean grilling techniques create intense char and smoke that adds complexity but can overpower wine. Kebabs, grilled vegetables, and charred eggplant all benefit from wines that complement rather than compete with these flavors.

The strategy: Look for wines with their own subtle smoky or earthy notes—think wines aged in neutral oak, or reds from volcanic soils. These create a flavor bridge between the char and the wine.

White Wine Pairings: From Mezze to Main Courses

For Mezze Platters: Versatile Whites That Work with Everything

Mezze platters present the ultimate pairing challenge: multiple dishes with contrasting flavors served simultaneously. You need a wine versatile enough to complement hummus, baba ganoush, stuffed grape leaves, feta cheese, and olives.

Our top recommendation: Greek Assyrtiko

This mineral-driven white from Santorini is the secret weapon for mezze. Its high acidity cuts through rich tahini, its citrus notes complement lemon-forward dishes, and its saline minerality echoes the brininess of olives and feta.

Tasting notes: Lemon zest, wet stone, sea salt, green apple
Alcohol: 13-13.5%
Serving temperature: 45-50°F
Price range: $18-35

Alternative: Albariño from Rías Baixas, Spain

If Assyrtiko isn't available, Spanish Albariño offers similar versatility with slightly more tropical fruit character. Its natural salinity and bright acidity make it mezze-friendly.

Pro tip from our sommelier: "Serve these wines slightly warmer than typical white wine temperature (45-50°F instead of 40°F). This allows the mineral and citrus notes to shine without the wine tasting too sharp."

For Seafood and Fish Dishes: Elegant Whites with Complexity

Mediterranean seafood preparations—whether grilled branzino, salmon with herbs, or shrimp in garlic sauce—need wines with enough character to complement the fish without overwhelming delicate flavors.

Perfect pairing: White Burgundy (Chardonnay)

Specifically, look for village-level Burgundy from appellations like Mâcon or Saint-Véran. These offer Chardonnay's richness and texture without heavy oak, creating beautiful harmony with grilled fish.

Why it works: The wine's subtle creaminess complements the fish's natural oils, while its acidity cuts through any butter or olive oil in the preparation. The light oak aging (if any) echoes the char from grilling.

Budget-friendly alternative: Unoaked California Chardonnay

Look for labels that say "unoaked," "stainless steel," or "naked" Chardonnay. These offer the grape's natural apple and pear flavors without the butter and vanilla of oak aging.

For Vegetarian Dishes: Aromatic Whites with Herbal Notes

Mediterranean vegetarian dishes—stuffed peppers, grilled vegetables, herb-heavy salads—benefit from wines with their own herbal and floral characteristics.

Standout choice: Grüner Veltliner from Austria

This underappreciated white wine is a vegetable whisperer. Its white pepper spice, citrus zest, and herbal notes create magical pairings with dishes featuring fresh herbs like parsley, mint, and dill.

Perfect with: Tabbouleh, stuffed grape leaves, grilled zucchini, herb salads
Tasting notes: White pepper, lime, fresh herbs, green apple
Serving temperature: 45-48°F

Another excellent option: Verdicchio from Italy

This Italian white offers almond notes that complement tahini beautifully, plus enough acidity to refresh the palate between bites of rich vegetable dishes.

Rosé Wines: The Mediterranean Secret Weapon

Why Rosé is Perfect for Mediterranean Cuisine

In the Mediterranean region, rosé isn't a summer novelty—it's a year-round staple that pairs brilliantly with the local cuisine. The combination of red wine's body with white wine's refreshment creates the perfect bridge for complex Mediterranean flavors.

At Carnys, rosé is our most recommended wine category because it offers unmatched versatility across our entire menu.

Provence Rosé: The Gold Standard

Why it's special: Provence rosé (from southern France) is made primarily from Grenache, Cinsault, and Syrah grapes. The result is a bone-dry, pale pink wine with delicate red fruit, herbs, and minerality.

Perfect pairings at Carnys:

Lamb kebabs: The wine's subtle red fruit complements lamb's richness without overwhelming it
Chicken shawarma: Herbal notes in the wine echo the spices in the marinade
Mixed grill platters: Versatile enough to work with multiple proteins
Spicy dishes: The wine's low alcohol and slight chill tame heat

What to look for: Pale "onion skin" color, dry (not sweet), 12-13% alcohol, crisp acidity

Recommended producers: Château d'Esclans (Whispering Angel), Domaine Ott, Miraval, Commanderie de Peyrassol

Price range: $15-40 (excellent quality available at all price points)

Spanish Rosado: Bold and Food-Friendly

Spanish rosado (rosé) tends to be slightly darker and more robust than Provence style, making it excellent for heartier Mediterranean dishes.

Best with: Grilled meats, spicy dishes, tomato-based preparations, chorizo and cured meats

Look for: Rosado from Navarra or Rioja, made from Garnacha (Grenache) or Tempranillo

Red Wine Pairings: From Light to Bold

For Lamb Dishes: The Classic Mediterranean Pairing

Lamb is the cornerstone of Mediterranean and Persian cuisine, and finding the right red wine can elevate the experience dramatically.

The ultimate pairing: Syrah/Shiraz from the Northern Rhône

Syrah's black pepper spice, dark fruit, and subtle gamey notes create a perfect mirror for lamb's rich, slightly gamy flavor. Northern Rhône Syrah (from appellations like Crozes-Hermitage or Saint-Joseph) offers this character without excessive alcohol or oak.

Why it works:

The wine's peppery spice complements the spices in lamb marinades
Medium tannins don't overwhelm the meat
Dark fruit flavors (blackberry, plum) balance lamb's richness
Earthy, herbal notes echo Mediterranean herbs like rosemary and thyme

Serving tip: Serve slightly cool (60-62°F) to keep the wine refreshing alongside rich lamb dishes.

Budget alternative: Australian Shiraz

Look for cooler-climate Australian Shiraz (from regions like Heathcote or McLaren Vale) which offers similar pepper and spice at a lower price point.

For Beef Kebabs: Medium-Bodied Reds with Structure

Beef kebabs—whether koobideh (ground beef) or barg (filet)—need wines with enough tannin to cut through the meat's richness but not so much that they overpower the dish.

Perfect match: Côtes du Rhône or Côtes du Rhône Villages

These southern French red blends (typically Grenache, Syrah, and Mourvèdre) offer the ideal balance: medium body, moderate tannins, red and black fruit, and subtle spice.

What makes it work:

Grenache's red fruit and soft tannins complement beef without overwhelming
Syrah adds structure and spice
Mourvèdre contributes earthy, meaty notes
The blend's complexity matches the complexity of spiced, grilled beef

Price range: $12-25 (exceptional value)

Alternative: Spanish Garnacha (Grenache)

Old-vine Garnacha from regions like Calatayud or Campo de Borja offers concentrated red fruit, spice, and excellent value.

For Chicken and Lighter Meats: Elegant, Fruit-Forward Reds

Chicken kebabs, chicken shawarma, and other poultry dishes pair beautifully with lighter-bodied reds that won't overpower the delicate meat.

Top choice: Pinot Noir from Oregon or Burgundy

Pinot Noir's silky texture, bright acidity, and red fruit flavors (cherry, raspberry, cranberry) complement chicken's mild flavor while standing up to marinades and spices.

Perfect with: Chicken kebabs, chicken shawarma, grilled chicken with herbs, chicken with pomegranate sauce

Why it works: The wine's acidity cuts through any richness from yogurt marinades or tahini sauces, while its delicate tannins don't overwhelm the chicken.

Budget-friendly option: Beaujolais Cru

Wines from Beaujolais crus like Morgon, Fleurie, or Moulin-à-Vent offer similar characteristics at a lower price. Made from Gamay grapes, these wines are juicy, fresh, and incredibly food-friendly.

Advanced Pairing Strategies: Matching Wine to Specific Dishes

Pairing with Pomegranate-Based Dishes (Fesenjan)

Fesenjan—the iconic Persian stew of chicken or duck in pomegranate-walnut sauce—is one of the most challenging dishes to pair with wine due to its sweet-tart complexity.

The solution: Off-dry Riesling from Germany

Look for Kabinett or Spätlese level Riesling with a touch of residual sugar (10-20 g/L). The wine's sweetness balances the pomegranate's tartness, while its high acidity cuts through the walnut sauce's richness.

Why it's magical:

Slight sweetness harmonizes with pomegranate molasses
High acidity balances richness
Stone fruit flavors complement the dish's complexity
Low alcohol (8-10%) keeps the pairing refreshing

Red wine alternative: Pinot Noir from Willamette Valley

If you prefer red wine, choose a Pinot Noir with bright acidity and red fruit that can mirror the pomegranate's tartness.

Pairing with Herb-Heavy Dishes (Ghormeh Sabzi)

Ghormeh sabzi—the Persian herb stew with kidney beans and dried lime—features intense herbal flavors that can clash with many wines.

Unexpected winner: Sauvignon Blanc from Loire Valley

Specifically, Sancerre or Pouilly-Fumé. These wines' herbaceous character (think fresh-cut grass, green bell pepper) creates a flavor bridge with the stew's herb base.

The pairing logic:

Wine's herbal notes complement the dish's herb profile
High acidity cuts through the stew's richness
Citrus notes balance the dried lime's tartness
Mineral quality adds complexity

Pairing with Yogurt-Based Dishes

Many Mediterranean and Persian dishes feature yogurt—in marinades, sauces, or as accompaniments. Yogurt's tangy acidity and creamy texture require specific wine characteristics.

Best approach: High-acid white wines

The wine's acidity must match or exceed the yogurt's acidity to avoid tasting flat. Look for:

Assyrtiko: Citrus and mineral notes complement yogurt's tang
Albariño: Stone fruit and acidity balance creaminess
Vermentino: Herbal notes and acidity work beautifully
Grüner Veltliner: Citrus and white pepper complement yogurt marinades

Wine Service: Temperature, Glassware, and Timing

Optimal Serving Temperatures

Serving wine at the correct temperature dramatically impacts how it pairs with food. At Carnys, we're meticulous about wine service temperature.

White wines and rosé: 45-50°F (slightly warmer than typical refrigerator temperature)
Light reds (Pinot Noir, Beaujolais): 55-60°F
Medium-bodied reds: 60-65°F
Full-bodied reds: 62-65°F

Pro tip: If your white wine is too cold, cup the glass in your hands for 30 seconds to warm it slightly. If your red wine is too warm, place it in an ice bucket for 5 minutes.

Glassware Matters

While you don't need expensive crystal, glass shape does affect wine enjoyment:

For white wines and rosé: Smaller bowls that preserve temperature and concentrate delicate aromas

For red wines: Larger bowls that allow the wine to breathe and develop

Universal option: A medium-sized, tulip-shaped glass works well for all wine types

When to Pour: Timing Wine with Your Meal

At Carnys, we recommend this progression:

With mezze: Start with a versatile white (Assyrtiko, Albariño) or rosé

With main courses: Switch to a wine specifically chosen for your entrée

With dessert: Consider a sweet wine (see dessert pairing section below)

Pro tip: If dining family-style with multiple shared dishes, choose one versatile wine (rosé is ideal) rather than trying to match each dish individually.

Dessert Wine Pairings: Sweet Endings

For Baklava and Honey-Based Desserts

Baklava's intense sweetness and honey-nut richness require a wine that's equally sweet to avoid tasting sour by comparison.

Perfect pairing: Muscat de Beaumes-de-Venise

This fortified sweet wine from southern France offers honeyed sweetness, orange blossom aromas, and enough richness to stand up to baklava.

Why it works:

Honey notes in the wine echo baklava's honey syrup
Orange blossom aromas complement the dessert's floral notes
Sweetness level matches the dessert
Fortification (15-16% alcohol) provides structure

Alternative: Vin Santo from Tuscany

This Italian dessert wine offers nutty, caramel notes that beautifully complement baklava's walnut or pistachio filling.

For Fruit-Based Desserts

Fresh fruit, fruit tarts, or fruit-based desserts pair beautifully with lighter sweet wines.

Excellent choice: Late Harvest Riesling

The wine's stone fruit flavors and bright acidity complement fresh fruit without overwhelming it.

Building Your Mediterranean Wine Collection at Home

Essential Bottles for Your Home Bar

If you regularly enjoy Mediterranean and Persian cuisine at home, stock these versatile wines:

White wines (keep 2-3 bottles):

Greek Assyrtiko ($20-30)
Spanish Albariño ($15-25)
Austrian Grüner Veltliner ($15-25)

Rosé (keep 2-3 bottles):

Provence rosé ($18-30)
Spanish rosado ($12-20)

Red wines (keep 3-4 bottles):

Côtes du Rhône ($12-20)
Northern Rhône Syrah ($20-35)
Oregon or Burgundy Pinot Noir ($25-40)
Spanish Garnacha ($12-20)

Dessert wine (keep 1 bottle):

Muscat de Beaumes-de-Venise ($20-30 for 375ml)

Storage Tips

Temperature: Store wine at 55-58°F if possible. If you don't have a wine fridge, store in the coolest, darkest place in your home.

Position: Store bottles on their side to keep corks moist (prevents oxidation).

Light: Keep wine away from direct sunlight and fluorescent lights.

Vibration: Store away from appliances that vibrate (refrigerators, washing machines).

Wine and Hookah: A Unique Pairing Challenge

At Carnys, we're one of the few establishments that offers both premium wines and authentic hookah service. Pairing these two requires special consideration.

The Challenge

Hookah smoke—especially fruit-flavored varieties—can temporarily alter your palate, making wines taste different than intended.

Our Recommendations

If enjoying hookah with wine:

Choose fruit-forward, aromatic wines that complement hookah flavors
Avoid subtle, delicate wines (their nuances will be lost)
Rosé works exceptionally well with fruit-flavored hookah
Bold reds can stand up to mint or spice-flavored hookah

Specific pairings:

Fruit hookah (apple, peach, berry): Provence rosé or Moscato d'Asti
Mint hookah: Sauvignon Blanc or Grüner Veltliner
Spice hookah (cinnamon, cardamom): Syrah or Grenache-based reds

Pro tip: Alternate between hookah and wine rather than smoking continuously. This allows your palate to reset and fully appreciate both experiences.

The Carnys Wine Experience

Our Curated Wine List

At Carnys Restaurant in Encino, our wine list features over 60 carefully selected wines specifically chosen to complement Mediterranean and Persian cuisine. Every bottle has been personally tasted and approved by our sommelier team.

What makes our list special:

Mediterranean focus: Wines from Greece, Spain, southern France, Italy, and Lebanon
Value-driven: Exceptional quality at every price point ($30-150 per bottle)
Food-first approach: Every wine is selected for food pairing, not just solo drinking
Diverse styles: From crisp whites to bold reds, with excellent rosé selection
By-the-glass options: 12-15 wines available by the glass, rotated seasonally

Wine Service at Carnys

Our staff receives extensive wine training to help you make the perfect selection:

Personalized recommendations: Tell us what you're ordering, and we'll suggest the ideal pairing
Taste before you commit: Unsure about a wine? We're happy to pour a small taste
No judgment zone: Whether you're a wine expert or novice, we're here to help
Proper service: Correct temperatures, appropriate glassware, professional presentation

Wine Events and Tastings

Carnys hosts monthly wine dinners featuring Mediterranean and Persian wines paired with specially designed menus. These intimate events (limited to 30 guests) offer:

Five-course tasting menu
Five wine pairings with each course
Educational component with our sommelier
Meet-the-winemaker events (select dinners)
Special pricing on featured wines

Common Wine Pairing Mistakes to Avoid

Mistake #1: Choosing Wine Based on Color Alone

The old rule "white wine with fish, red wine with meat" doesn't apply to Mediterranean cuisine. A rich, oaky Chardonnay can overpower delicate fish, while a light Pinot Noir might be perfect.

Better approach: Consider the preparation method, sauce, and spices rather than just the protein.

Mistake #2: Serving Wine Too Cold or Too Warm

Temperature dramatically affects wine flavor. Too cold, and you'll miss subtle aromas and flavors. Too warm, and alcohol becomes harsh and unbalanced.

Solution: Use the temperature guidelines provided earlier in this article.

Mistake #3: Choosing Wines That Are Too Oaky

Heavy oak aging (common in many California Chardonnays and Cabernets) can clash with Mediterranean spices and tahini-based sauces.

Better choice: Look for wines described as "unoaked," "stainless steel aged," or with "minimal oak influence."

Mistake #4: Pairing High-Alcohol Wines with Spicy Food

Wines over 14% alcohol amplify the heat in spicy dishes, creating an unpleasant burning sensation.

Solution: Choose wines with 12-13.5% alcohol when enjoying spicy Mediterranean or Persian dishes.

Mistake #5: Overthinking It

While wine pairing principles are helpful, don't let them prevent you from enjoying wine. If you love a particular wine, drink it with whatever you're eating!

Remember: The best wine pairing is the one you enjoy most.

Frequently Asked Questions

What if I don't like wine? What else pairs well with Mediterranean food?

Excellent alternatives include:

Craft beer: Belgian-style wheat beers, saisons, and pale ales work beautifully
Cocktails: Gin and tonics, mojitos, or Mediterranean-inspired cocktails
Non-alcoholic options: Sparkling water with lemon, pomegranate juice, or our botanical kava drinks

Can I bring my own wine to Carnys?

Yes! We welcome guests to bring their own wine with a corkage fee of $25 per 750ml bottle. Our sommelier is happy to provide pairing suggestions for your wine.

How do I know if a wine is "dry" or "sweet"?

Look for these terms on the label:

Dry wines: "Sec" (French), "Secco" (Italian), "Seco" (Spanish), "Trocken" (German)

Off-dry to sweet: "Demi-sec," "Halbtrocken," "Kabinett," "Spätlese," "Late Harvest"

When in doubt, ask the staff or wine shop for guidance.

What's the best wine for someone who "doesn't like wine"?

Start with:

Provence rosé: Light, refreshing, not too "wine-y"
Moscato d'Asti: Slightly sweet, low alcohol, fruity
Beaujolais: Light red with juicy fruit, minimal tannins

How much wine should I order for my table?

General guideline: One 750ml bottle serves 2-3 people for dinner (assuming 2-3 glasses per person). For larger groups, plan on one bottle per 2-3 guests.

Your Wine Journey Starts Here

Wine pairing with Mediterranean and Persian cuisine is an adventure that rewards curiosity and experimentation. While this guide provides a strong foundation, the best way to learn is through tasting and experiencing different combinations.

At Carnys Restaurant in Encino, we're passionate about helping guests discover perfect wine pairings. Whether you're celebrating a special occasion, enjoying a date night, or simply exploring new flavors, our team is here to guide you.

Visit us at 16101 Ventura Boulevard, Encino, CA 91436

Reservations: (818) 489-2557 or visit carnys.org

Join us for dinner and let our sommelier team help you discover your new favorite wine pairing. From crisp Assyrtiko with mezze to bold Syrah with lamb kebabs, every glass tells a story and enhances your dining experience.

Follow @carnysencino on Instagram for wine pairing tips, special wine dinner announcements, and exclusive offers.

The perfect wine is waiting for you at Carnys—where Mediterranean flavors meet world-class wine service in the heart of Encino.