Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Full-flavored, high-acid dry reds like Pinot Noir; lighter Rhônes; and “claret-style” California Zinfandels. In the whites: Chenin Blanc (Vouvray, Savennières); Riesling from the Pacific Northwest. Rosé and sparkling wines don’t work particularly well.