Pairings | Greek red
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
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.
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).