Moussaka is a rich Greek bake of eggplant, spiced lamb mince and béchamel — hearty, savoury and warmly spiced with cinnamon and oregano. The dish's richness, lamb and warm spice call for a medium-bodied, savoury red with bright acidity to cut the béchamel and herbal notes to echo the seasoning. Greek reds like Agiorgitiko and Xinomavro are ideal and regional, while a Sangiovese or Grenache also suits. The wine should be savoury and food-friendly; acidity and herbal character match the spiced lamb and rich bake best.
Our sommelier's picks
Save to PinterestSavoury Italian red
16–18°C (60–64°F)Sangiovese · Tuscany, Italy
Chianti's acidity and savoury cherry flatter the spiced lamb and tomato.
Everyday Chianti is affordable.
Herbal Mediterranean red
16–18°C (60–64°F)Grenache · Southern Rhône, France
Grenache's warm fruit and garrigue spice echo the oregano and cinnamon.
Côtes du Rhône is reliable.
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Questions about pairing Moussaka
What wine pairs with moussaka?
Medium-bodied, savoury reds — Greek Agiorgitiko or Xinomavro, or a Sangiovese — whose acidity cuts the béchamel and whose herbal character echoes the spiced lamb.
Should I choose a Greek wine?
It's a lovely regional match — Agiorgitiko and Xinomavro grew up alongside the cuisine and flatter the spiced lamb beautifully.
Does the béchamel affect the pairing?
Yes — the rich white sauce needs a wine with bright acidity, so avoid heavy, low-acid reds.