Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
The nature major ingredients and the delicacy of the vinaigrette call for a white wine of some substance or a light red—see the suggestions for Roasted Peppers, Fontina, and Arugula. Given this dish’s strong flavors, I would probably opt for a lighter Spanish wine like a Rioja, or a simpler but tasty red from the Penedès region.