Grate the cucumber, transfer to a bowl, add pinch of salt, 1 teaspoon white wine vinegar, mix and set aside to release its liquids.Meanwhile, in a bowl, mix yogurt, crushed garlic, 2 teaspoons white wine vinegar, olive oil, chopped dill, salt and pepper.Drain grated cucumber through a fine mesh sieve or a cheese cloth and add to the sauce. Mix well.Serve.Notes:You also can wrap grated cucumber with a thin kitchen towel or cheesecloth. Twist the towel into a pouch and squeeze out excess liquids.