Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Red wines are first choice—a light Rhône or wine from southwestern France (Minervois or Corbières), a California Zinfandel (not too heavy) or Syrah, or a Rioja or other medium-bodied Spanish wine. If you must have a white, pick a spicy and aromatic Alsatian Gewürtztraminer or a dry Muscat.