Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Complex and full white wines are needed: white Burgundy—Meursault, Chassagne-Montrachet—California Chardonnay, Australian Sémillon, and Rhône Valley whites. Medium-bodied and fragrant reds all go well: Burgundy (Clos Saint-Denis, Chambolle-Musigny), Morgon and Juliénas from Beaujolais, and Châteauneuf-du-Pape from the Rhône. Italian Merlot from Friuli is yet another choice.