Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This dish calls for medium-rich and flavorful whites with good acidity and light smokiness (particularly if the fish is grilled). A Washington State Riesling or German Kabinett Riesling, a Chenin Blanc of a drier style, a simple and earthy Chardonnay, and some clean and fresh Italian whites, like Soave or Pinot Grigio, would go well. Light-bodied reds, such as Gamay, Dolcetto, and Pinot Noir offer other possibilities. Clean and refreshing rosés, such as those from Bandol in Provence, would be nice mates too.