When we decided to make a lemon eggplant risotto, it didn't take long for us to settle on the Boutari Moschofilero from Greece. The dish checked a lot of boxes for us as having similar flavor profiles we'd expect to find in Greek food, and the citrus and minerality notes in the wine sounded like they'd go well with the lemon and eggplant respectively.
We were not let down by this one– on its own and with the food.
