Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Full-bodied reds that can stand up to hot African spicing are needed: full-bodied Rhône wines from France (Hermitage, Côte Rôtie), California Syrah and Zinfandel, Italian Brunello. A nice foil here is a fruity, refreshing red served with a slight chill! Beaujolais, California Gamay, Dolcetto, and even some Loire Valley Chinon.