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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Red only here; whites just don’t work. Try a spicy, uncomplicated Italian like Chianti, Dolcetto, or Barbera; a softer and simpler Cabernet or Merlot from Italy (Veneto or Friuli), France, or California; or a robust and flavorful Zinfandel without too much tannin.