Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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As the name implies, red only here. Many medium-bodied Italian reds would fit nicely here: Chianti or Rosso di Montalcino; Pinot Noir would also be good. One helpful hint is that it’s always a safe bet to serve the same wine that you use in the preparation of the dish (in this case the confit). Rosés of a vigorous style could work here too.