Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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A rich and full-bodied white, textured and spicy, is called for. Rhône whites would be lovely here—Hermitage or Crozes-Hermitage—Alsatian Rieslings or Pinot Gris, and rich and round Chardonnays. Light and peppery red wines with soft tannins—Pinot Noir, Rioja, Portuguese reds from Colares and Bairrada—would go well. A more powerful and robust rosé wine like a full-bodied Vin Gris from Burgundy, Provence, or the Loire Valley is another choice.