Best Wine Pairing For Moussaka? and why would it compliment it?

[Rebecca Totten]

I am doing research on some Wine Food Pairings.

What would be the best Wine Pairing for Moussaka and why would it compliment it or go well with the dish?

One i have in mind already is an Agiorgitiko but not sure how it would compliment the Moussaka.

I am also new to the Wine scene so am slowley learning.

 

[Colin Bradley]

Welcome Rebecca.

As it happens I ate Moussaka at a Middle-Eastern restaurant a few days ago, where we accompanied it with a Syrah from the Lebanese producer, Domaine Wardy, which was a very satisfactory combination.

 

[Thom Blach]

You could do worse than a traditional retsina, the oily acidity and pine twang cut through the inevitable richness very nicely.

 

[Alex Lake]

I think an Agiorgitiko would be ideal. I have found examples quite similar to Chateau Musar, a personal favourite.
But it’s a very wine-friendly dish and would go with most reds - and a surprisingly high number of whites.

 

[Peter May]

I agree with Thom - retsina

 

[Nicos Neocleous]

I have been drinking Chateauneuf du Pape and N.Rhone's with much success over many years of eating my mum's superb moussaka.

 

[Thom Blach]

I have been drinking Chateauneuf du Pape and N.Rhone's with much success over many years of eating my mum's superb moussaka.

Can we have your mum's recipe, Nicos?
I know that moussaka is always made with beef in Greece, but does the same obtain in Cyprus? Some use pork, I believe.

 

[Richard Ward]

For a more mainstream wine, I've always felt mid weight, central-ish Italian reds go well with Moussaka e.g. Sangiovese or Montepulciano based wines, and not too oaky. These have enough body and fruit to match the savouriness of the meat and spices, but sufficient fresh acidity to cope with the tomatoes.

 

[Thom Blach]

Curiously I had never for a moment even thought of a red wine as being suitable for this dish, but why not, indeed?

 

[Mahmoud Ali]

It's mousakka, so why not a greek wine, and what better than the readily available Boutari Naoussa or even the reserva - which ages very well I might add.

 

[Alex Lake]

Curiously I had never for a moment even thought of a red wine as being suitable for this dish, but why not, indeed?

Classic Tom! ;-))

It does, of course, very much depend on who is conducting the tests (ie coming for dinner) and how adventurous they are.

 

[Thom Blach]

Thinking of you, Alex, old Musar blanc would be perfect.

 

[Nicos Neocleous]

Can we have your mum's recipe, Nicos?
I know that moussaka is always made with beef in Greece, but does the same obtain in Cyprus? Some use pork, I believe.

Hello Thom. My mum at present will only release the family recipe to family members.

 

[Alex Lake]

But would she serve it to an observing person of the Jewish faith?

 

[Gareth J Welch]

I’m afraid there is only one wine which really matches with aubergine which is of course Alsace Pinot Gris.

The one exception being Szechuan Sea Spicy Aubegine for which the only proper accompaniment is Tsing Tao.

 

[Colin Bradley]

But moussaka doesn't taste of aubergine, Gareth. Other flavours dominate. I realise that Alsace Pinot Gris may well be the best (only?) match for those too .