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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Try a medium-bodied red wine, spicy and fruity, but with soft tannins: Côtes-du-Rhône, Gigondas, and Cotes du Ventoux from France’s Rhône; Cotes de Provence, Corbières and Minervois also from France’s south would be nice. A simple but satisfying Pinot Noir, like a Mercurey, Santenay, or even a young Volnay would be splendid, as would examples from Oregon or California. Slightly off-dry whites with exuberance and aroma, like Riesling from Germany, Vouvray from France, and either Chenin Blanc or Riesling from California or off-dry rosé wines like Rose d’Anjou are good choices too.