Pairings | Southern Italy
If you’re wondering what type of wine to serve with moussaka the obvious answer is a Greek red. The dry, dark-fruited character of the country’s indigenous grapes suits the dish perfectly.
I was reminded just how spectacularly, unexpectedly good southern Italian whites can be by a Slow Food wine dinner the other night at Flâneur to celebrate the publication of the English edition of their restaurant guide Osterie & Locande d’Italia. It was hosted by Feudi di San Gregorio, the iconic winery from Campania whose wines I haven’t tried for a while.
This coming weekend sees the 16th annual festival of the Zinfandel Advocates and Producers (ZAP) in San Francisco. I went one year and it was an absolute blast - two great sheds filled with hundreds of enthusiasts enjoying this great belter of a red.