The mezes can be showcased next to a crisp Champagne, such as the nonvintage Pommery Brut Royal, or a sparkling wine from the Loire, such as the 1995 Bouvet Brut Saphir. The pomegranate glaze adds a rich sweetness to the lamb, and the side dishes add tang. A medium-bodied Greek red, such as the 1994 Boutari Naoussa, is one way to complement the main course; another is a dry but powerful Provençal rosé, such as the 1996 Domaines Ott Bandol Cuvée Marine Château Romassan. The desserts are perfect foils for a classic nonvintage Greek Muscat, such as the Kourtakis Samos or the Muscat de Limnos.