I wish I had had a Xinomavro to pair with this dish. Alas, none of this wine, made from a northern Greek grape variety of the same name, was to be found in the cellar at Vinoland. Instead, I settled for an extremely peppery Syrah (grown by me)...it was a serviceable pairing. Still, I can't help but wonder if even a lowly Lambrusco would have been a better pairing.
Sunday, January 23, 2011
...Pastisio? I have always loved Greek food. And, I have made it a personal mission of mine to stuff myself silly with copious amounts of the stuff on numerous visits to Greece - the islands and the mainland (and even at a favourite Greek restaurant, when I was growing up, in Liverpool). So, tonight for dinner I decided to make Pastisio - baked pasta. Oh yum! The lamb, the bechamel, and the nutmeg really hit the spot!