Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Choose a rich, earthy white wine with light herbaceousness: a full-bodied Sauvignon Blanc; Alsatian Riesling; Pinot Gris; Sémillon from Australia; Chardonnay from Italy (Piedmontese or Tuscan), California, or Australia: or dry and spicy rosé.