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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Mainly lighter- to medium-bodied red wines are needed here. Something of a more Italian flavor is perhaps best: Barbaresco, Barbera, Nebbiolo d’Alba, or Chianti. Pinot Noirs, Zinfandels, and lighter-style Bordeaux wines are also agreeable. White is tough here, but if you must, choose a full-bodied and complex white with slight smoky flavor: Pouilly-Fumé might be best.