Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Light- to medium-bodied reds with an herbal emphasis, like Chinon and Bourgueil from the Loire Valley; herbal and scented Pinot Noir from France, California, and Oregon; and simple non-pedigree Bordeaux make good reds here. For whites, choose an earthy and lean Chardonnay, a Sauvignon Blanc from the Loire or Graves, or a Muscadet.