Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Soft reds are best here, with an emphasis on ethnic style (what they would drink in Morocco: rich, soft, fruity, and spicy) like Rhônes, Barbera from Italy, California Gamay or Syrah. Grenache-based wines and off-dry whites can work here too, as can full-bodied Chardonnays.