Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Medium-rich green and youthful whites are best here: Sauvignon Blanc from France (Loire or Graves); Verdicchio, Vernaccia, and Arneis from Italy; austere Chardonnays from around the world. Other possibilities include soft and supple reds with some light tannins—medium-weight Italian reds, Pinot Noirs, Beaujolais, soft Rhône reds (Saint-Joseph, Crozes-Hermitage), or Rioja.