This dish wants rich, full-flavored reds of some complexity: Barolo, Brunello, and Barbaresco or Tuscan blended wines (Cabernet and Sangiovese); youthful Bordeaux, California Syrah, Cabernet Sauvignon, and Merlot; Australian Cabernet Sauvignon and Cabernet/Shiraz blends; and rich Spanish reds from the Ribera del Duero: Pesquera, Vega Sicilia.
© 1998 Joyce Goldstein. All rights reserved.