Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Soft and fruity reds of minimal tannin are best to pick up on the sweetness of the peppers and pinenuts; try a Merlot from France, Italy, or California. Cru Beaujolais of a more intense flavor (Morgon and Moulin-à-Vent) or Tuscan wines like Chianti or Rosso di Montalcino are also good choices.