Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Whites such as Mâcon-Villages or Montagny from southern Burgundy; lean, austere American Chardonnays; herbal-scented Sauvignon Blancs such as Sancerre or those from New Zealand. A sparkling wine would be very nice too, such as a Loire Valley Saumur or Champagne. Reds and rosés are not successful here.