Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This calls for a full-bodied white wine, particularly those stressing herbal flavors, such as Pouilly-Fumé and Sancerre. Easy drinking and supple reds from the Côte Chalonnaise in Burgundy, Pinot Noirs from the United States, and Cabernet Franc-based wines from Chinon and Bourgueil. Medium-body rosés will also go well.