Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
A medium- to full-bodied red wine with some regional flavor is needed: Spanish Rioja and wines from Penedès and the Valdepeñas; Dão, Bairrada, and Minho reds from Portugal; simple Burgundian reds from the Côte Chalonnaise (Givry, Rully); easy-drinking reds from Bordeaux and California (from California, both Pinot Noir and Cabernet Sauvignon)