Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

A personal favorite, this dish works best with soft and fruity red wines, such as Rioja and those of Valdepeñas, California Gamay, simple Merlot, and light Zinfandel. French cru Beaujolais (Fleurie, Saint-Amour, and Brouilly), and soft southwestern French wines like Corbières and Minervois. Full and fruity white wines like white Rioja, Sémillon from Australia, and Chardonnay from America also go well here.