When pairing food and wine, Lauren Friel often draws inspiration from her travels. The sommelier (formerly of Oleana and Sarma), now consulting wine director at Committee, recalls visiting winemaker Nikos Karatzas in northern Greece. When she asked why he blends the decidedly French sauvignon blanc with native grape assyrtiko, he said he hopes to honor the memory of Didier Dagueneau, the Loire Valley producer famous for his Sancerre wines. With that in mind, Friel featured Karatzas’s bottle, a 2012 Ktima Pavlidis “Thema’’ ($13 a glass, $52 a bottle), at the first in a series of monthly wine dinners at the restaurant, pairing the white with winter squash pie (also available on the regular menu) prepared by sous chef Angelos Petropulos. The snappy pour, which Friel describes as “elegant, with beautiful aromatics,’’ is delicious with the bundles of buttery phyllo, stuffed with butternut squash and tangy sheep’s milk cheese, and sprinkled with crunchy nigella seeds. This terrific pairing might inspire a sojourn of your own.

Committee, 50 Northern Ave., Seaport District, Boston, 617-737-5051, www.committeeboston.com

ELLEN BHANG

Ellen Bhang can be reached at bytheglass@globe.com.