Red Wine Pairings:
Agiorgitiko: A medium-bodied Greek red with soft tannins and bright red fruit that complements the spiced meat.
Xinomavro: A structured, high-acid Greek red comparable to Nebbiolo that cuts right through the rich béchamel.
Chianti Classico or Sangiovese: Italian options with high acidity that match the savory tomato and roasted eggplant.
White Wine Pairings:
Oaked Chardonnay: A full-bodied, barrel-aged white whose creamy texture mirrors the rich béchamel top layer.
Assyrtiko: A crisp, high-acid Greek white that provides a sharp, refreshing contrast to heavy baked layers.
