Antipasto and other Mixed Plates

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Choosing one wine to go with a myriad of different dishes and flavors is hard, for the various tastes can often be matched by more than one selection. When in doubt, have both a red and a white open to give your guests the opportunity to mix and match.

The whites should be light (medium-bodied at the heaviest), with pronounced flavors and crispness and slightly perfumed with elements that will not easily be lost behind the array of tastes. Often the regional character of the dish gives the best clue: If it is Italian, a clean refreshing Pinot Grigio or Sauvignon Blanc from northeastern Italy would be nice. If tapas are featured, the lovely white wines of the Penedès or the inner region of Rueda make splendid accompaniments, and Portuguese dishes are the perfect showcase of the native Vinho Verde. Middle Eastern mezze plates work well with California Sauvignon Blanc, which harmonizes beautifully with the bold Arabic flavors.