Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
A generous and fairly full-bodied white goes well here. Both the roasted peppers, which are rich, smoky and almost sweet, and the fullness and texture of the cheese require something along the lines of an American or Australian Chardonnay or Sémillon, a French Burgundy, or perhaps even a Rhône Valley white from Hermitage or Crozes-Hermitage. But a light, fruity red of nominal tannin would also work nicely as the vinaigrette is subdued and the other ingredients call out for a red. A Beaujolais, American Gamay, Loire Valley red such as Chinon or Bourgueil, gentle Grenache wines from any country, or refreshing young Dolcetto from Italy would be lovely.