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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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A white here is preferable: a zesty French Chablis, a simpler white Burgundy, or a scented and rich Sauvignon Blanc from any country. Or, try medium-rich Italian whites like Verdicchio, Tocai, and Arneis. Although red and rosé wines don’t work best here, a good sparkling wine of high acidity and dry spicy flavor would be very nice: nonvintage cuvées from Champagne, California, Spain (cava), or Italy.