Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This dish is so Italian by nature it really seems silly to recommend anything but Italian wines. Medium- to full-bodied wines are needed: young Chianti, Rosso di Montalcino, Vino Nobile di Montepulciano, and spicy young Barbera d’Alba. Suitable substitutes from other countries would be Australian Shiraz, California Pinot Noir, French Burgundy, and Spanish Rioja. White wines can work here too if full bodied and earthy: Greco di Tufo from Campania (Italy), Sancerre and Pouilly-Fumé from France, and herbal California Chardonnays.