Wine pairings for

What wine pairs with moussaka?

Here are 3 recommended wine pairings for moussaka. Click the button below to explore all options on the Verso app.

Naoussa

red · Xinomavro · Macédoine · Grèce — 16–18°C

Naoussa (100% Xinomavro, king grape of northern Greece on Macedonian slopes between Veria and Naoussa, AOC recognised since 1971, comparable to Italian Nebbiolo) — dried tomato, black olive, Mediterranean spices and firm tannins form the canonical regional pairing for moussaka; shares the Greek terroir, confit-tomato edge echoing the minced-lamb sauce, tannins holding the long-simmered flesh and gratinated kefalotyri béchamel.

Chianti

red · Sangiovese · Toscane · Italie — 16–18°C

Chianti's acidity balances the richness of the aubergine gratin and béchamel.

Rosé de Provence

rosé · Grenache, Cinsault · Provence · France — 8–10°C

Provence Rosé (Grenache-Cinsault), pale and chilled to 8°C, offers the summer-taverna option for moussaka; faded-citrus freshness desaturating fatty béchamel, dried herbs mirroring oregano and thyme of the minced meat, light red fruit respecting olive-oil grilled aubergine.

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