Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Medium, forceful reds of a more “country-wine” flavor. Southern Italian Taurasi or Aglianico del Vulture have harmonious flavors that go well with this dish. Gamy, meaty Pinot Noir from France, Oregon, or California; Barbaresco or Nebbiolo d’Alba; and of course a full flavored and firm Chianti—all would work here.