Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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White is best here—try a Sauvignon Blanc from France (Sancerre, Pouilly-Fumé, Graves), a bone-dry Chenin Blanc (Savennières), or a zippy Burgundy from Chablis, the Mâconnais (Mâcon-Villages), or the Côte Chalonnaise. A spicy dry Provençal or Loire rosé will work, too.