Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Lighter- to medium-bodied red wines such as Pinot Noir from any country, Chianti or similar Italian reds (such as Rosso di Montalcino). Whites can work, too—a Pinot Bianco or Tocai from northeastern Italy or any other crisp, light, and forward white. Sparkling wines are the perfect accompaniments to fried foods. This one is a marriage made in heaven.