Herbal Notes

One of the distinctive qualities of Persian cuisine is an intense “green” character derived from spearmint, dill, Persian basil, tarragon, cilantro, parsley and chives. It gives the food a wild, just-picked freshness and makes for a vivid set of flavors, aromas and colors. The herbal flavors are often accentuated when paired with higher-acid ingredients such as citrus juice, verjuice or vinegar. A green flavor tone opens the way for a number of complex wine interactions. Look for wines with a green edge to match that of the dishes. Among whites, Sauvignon Blanc, Riesling, Chenin Blanc, Gruner Veltliner and cool-climate Chardonnay or Pinot Grigio are all good possibilities. For reds, look for Gamay, Pinot Noir, Grenache, Cabernet Franc, Sangiovese or Zinfandel.