Greek Grapes You Forgot Existed, Done Right
Central City · Salt Lake City · Greek · Visit Website ↗
Reviewed June 13, 2026
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You open the list at Manoli's and immediately realize this isn't the usual Caesar salad wine situation where Kendall-Jackson Chardonnay sits at the top of a laminated card. Someone here actually thought about this. The Greek-forward lineup telegraphs a kitchen that takes its identity seriously, and the wine list is trying to match that energy.
Forty to sixty bottles isn't a lot, but Manoli's uses the space wisely — leaning hard into Greek varietals like Assyrtiko from Santorini, Xinomavro from northern Greece, and Agiorgitiko from the Peloponnese, with Southern Italy and Southern France filling in the gaps. It's a coherent, regionally honest list that actually makes sense with the food on the table. What you won't find is a deep cellar or much range outside the Mediterranean orbit, which is either a feature or a bug depending on what you came for. The pricing keeps bottles in the $40–$120 band, which in today's restaurant landscape is refreshingly sane.
Ten to fifteen by-the-glass options is a solid count for a restaurant this size, and the glass list appears to reflect the bottle program's Greek backbone — meaning you can actually explore Assyrtiko or Xinomavro without committing to a full bottle. Pours land in the $12–$18 range, which is fair given the quality of the grapes being poured. We didn't spot evidence of a rotating glass program, so what's on the list is what you're getting.
Assyrtiko (Santorini) — $14
Santorini Assyrtiko by the glass in the low-to-mid teens is a genuine deal — this is a volcanic, saline white that trades blows with Premier Cru Chablis and often costs more to import. Ordering it here at this price is the obvious move.
Xinomavro
Most tables skip past it because nobody knows how to pronounce it, but Xinomavro is Greece's answer to Barolo — high acid, firm tannins, serious structure. Order it with the lamb chops and stop sleeping on northern Greece.
Agiorgitiko
Agiorgitiko is a fine grape, but it's the most approachable and widely exported of the Greek reds on this list — meaning you've probably had something similar at a lesser price elsewhere. With Xinomavro sitting right there, this one's the safe choice for safe people.
Assyrtiko (Santorini) + Grilled Octopus
Charred octopus and volcanic island white wine is one of the most geographically logical pairings on earth. Assyrtiko's bright acidity and sea-salt minerality cut right through the smokiness and give the dish room to breathe. This is the one.
🎲 The Bottom Line
Manoli's wine list is doing something most restaurants in Salt Lake City won't bother trying — it's actually teaching you something about Greek wine without making you feel like you're in a classroom. If you're even mildly curious about Old World grapes beyond the usual suspects, this is worth your time.
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