Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
Spicy and earthy red wines work best here: from Italy, robust and muscular wines from Piedmont (Barolo, Barbaresco), Taurasi, Rosso di Montalcino, or a gusty young Barbera; Rhône wines like Cornas; and good spicy California Zinfandel.