A Romanian Red Blend Not Too Pleasant with Moussaka

We had Delia’s Moussaka.  Previously we have paired this with a medium-bodied Southern French red and a Rioja Reserva.  The French wine worked better, so we thought a similar medium-bodied red would be good.  We opened a bottle of Monastery Merlot/Cabernet Sauvignon/Shiraz 2009 from the Sunday Times Wine Club – a medium-bodied red from Romania. It had worked well with Roast Beef previously (see 23rd November 2011).  With the Moussaka we tasted red fruits but the wine just did not blend well and had an unpleasant sharpness.  One positive was that the red onions and feta cheese in the accompanying Greek Salad brought out some savoury notes in the wine.

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