Pairings | Greek red
A robust, winey stew from Rebecca Seal's mouthwatering new book, The Islands of Greece which immediately makes you want to jump on a plane and fly off there. Top tip about cooking rabbit too.
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
Moussaka cries out for a red but not too powerful a one otherwise the effect will be to add to the richness of the dish. (Cooked cheese, by the way, is much easier with red wine than uncooked cheese is).