Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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See Koto Psito. Aside from full-bodied, herbal whites, medium-bodied reds, like Chianti, Rosso di Montalcino, and Nebbiolo d’Alba from Italy, Shiraz from Australia, Merlot from California, and soft Bordeaux reds go well Dry, fresh rosés like Burgundy’s Vin Gris or Rosé de Loire. Grignolino offers another possibility.