Food and wine pairing question
Posted: Wed Oct 09, 2013 10:40 pm
I plan to make moussaka tomorrow or Saturday (ground beef, eggplant, bechamel sauce, etc.) I have some wines that may be nearing the end of their drinkability and want to open one of them. What would be the best pairing do you think? Valpolicella Ripasso, a Malbec rose' from Mendoza or a red Cote de Nuits Villages?