Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Only red works here because of the nature of the sauce—a simple Pinot Noir such as Mercurey, Rully, and some Californians emphasizing fruitness; a lighter Nebbiolo d’Alba, Barbera, or Dolcetto; even a good Spanish Rioja or an Australian Shiraz with little tannin.